Chicken Soup with Zucchini, Tomatoes, and Pasta

Prepare all necessary ingredients. Any parts of the chicken can be used for making the broth.

Bring 1.8 liters of water to a boil in a pot, then add the chicken meat. Season with salt to taste. Simmer the broth over low heat for 20 minutes. Towards the end of cooking, add a bay leaf and peppercorns for aroma.

While the broth is cooking, prepare the sautéed vegetables. Peel the onion and carrots, then cut them into small cubes.

Heat a frying pan with vegetable oil. Add the chopped onion and carrots, and sauté, stirring, for 3-4 minutes.

Cut the tomatoes and zucchini into cubes as well. Cubing is recommended for these vegetables in this sauté.

Add the chopped tomatoes and zucchini to the pan with the sautéed vegetables and cook over low heat for 3-4 minutes.

Strain the cooked broth and return it to a clean pot. The chicken meat can be used for other dishes or deboned and added to the soup at the end of cooking. Add the sautéed vegetables to the pot with the broth and cook for 3-4 minutes.

Next, add the pasta to the pot. Stir well to prevent sticking. Bring the soup to a boil.

Peel the garlic, press it through a garlic press, and add it to the soup. Stir.

Cook the soup for another 3-4 minutes to develop a rich flavor and bright aroma. Then cover the pot and let the soup steep for 5-7 minutes.

Ladle the hot soup into bowls and serve.

Enjoy your meal!