Chicken Soup with Potatoes

Cut the chicken breast fillet into large pieces.

Peel the onion and chop it finely.

Peel the carrots and cut them into pieces (I cut each carrot in half lengthwise, then each half in half again, then sliced them crosswise into thin pieces).

Peel the potatoes and cut them into cubes.

Place the fillet in a pot, cover with 1 liter of water, and bring to a boil.

Once it comes to a boil, skim off the foam with a slotted spoon.

Add the potatoes, carrots, and onion to the pot. Season with salt and pepper, and add the bay leaf. Cover and simmer over low heat for 30–40 minutes, until the potatoes and carrots are tender.

Before serving, sprinkle the chicken soup with potatoes with finely chopped dill.