Tasty, beautiful and affordable - these requirements are met by the recipe for chicken soup. Making light chicken soup will require foods that are always in the refrigerator.
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You will need
-
- water - 2.5 l
- chicken - 400 g
- onions - 2 pcs.
- potatoes - 3 pcs.
- carrots - 1 pc
- vermicelli "straws" - 100 g
- vegetable oil
- greens
- salt.
Instruction manual
1
Take the chicken (breast, back or wings), wash and cleanse the skin. You can leave the meat with the skin, but then the broth will be fatter. Peel the onion. Fill the onion and chicken in a saucepan and pour 3/4 of the volume of the pan with water. After boiling, remove the foam. Salt the broth to taste and cook for 40-50 minutes over medium heat.
2
While the chicken is cooking, peel and cut the potatoes into cubes or straws. Remove the chicken from the finished broth and disassemble it into small pieces, removing the bones. The welded onion head can already be pulled out and thrown away. Put the meat back into the soup with the potatoes. They will be ready in another 15-20 minutes.
3
Peel and finely chop the carrots and onions (new, not the chicken broth). Carrots can be grated on a coarse grater. Pass this frying in a pan with vegetable oil. In just 2-3 minutes, when the onion turns golden, add the fry to the chicken soup.
At the same stage, throw a handful of small vermicelli into the boiling broth and leave it for another 10 minutes over low heat under a covered lid. 5 minutes before cooking, you can add black pepper or other spices to taste. Remove the finished chicken soup from the stove and let it simmer for 10-15 minutes under the lid - so the taste of the dish will become deeper and more saturated.
Useful advice
To decorate chicken soup, use parsley or dill. In addition, you can cut carrots into thin rings or wavy straws (a special knife for vegetables), fry a little separately from other ingredients and add to the finished dish.
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How to Make Italian Chicken Soup