What to put in chicken soup for perfect taste. The ingredient that changes everything, is the only way you will do it from now on

A good chicken soup is any man’s dream who has finished a hard shift or is having a day not feeling too well. There is an ingredient that makes it spectacular, but it must be of quality. Surely the best housewives already know this trick. Don’t forget the vegetables and some country meat if you want your soup to be magnificent. Guests will certainly ask for the second portion. What do you absolutely have to put in it?

Chicken Soup Recipe: Which Ingredient Should Not Be Missing?

Who doesn’t love chicken soup? This is a favorite of many regardless of the season or day. A 10-point lunch usually ends with such a juice.

It’s also the first thing most people think about when a hard day’s work ends or when they feel bad. Chicken soup prepared by a skilled housewife will surely erase all ills from your mind. Most people prefer to eat it for lunch, but it can also be eaten for a late dinner.

An ingredient not to be missed is the fattest cream. This way you can strain the juice or set the béchamel aside, and everyone serves as much as they want.

ingredients

  • 1 kg of chicken meat (wings or legs with back);
  • 1 carrot;
  • 1 onion;
  • 1 parsley root;
  • 50 g of celery root;
  • 3 potatoes;
  • ½ red pepper;
  • 150 ml of broth;
  • 1 egg;
  • 1 ripe peeled tomato;
  • 3 walnut strands;
  • ½ l of borscht or 3 tablespoons of lemon juice;
  • 5 tablespoons of oil;
  • salt.

Method of preparation

Wash and clean the vegetables: carrot, celery, parsley. Cut everything into cubes and grate the vegetables as you prefer. Finely chop the onion and pepper and sauté them with the rest of the vegetables for about 10 minutes until soft. Wash the meat well in cold water and put it in a pot with 1.5 l of cold water.

Boil the ingredients for 15-20 minutes and then start skimming. Add the salt and continue boiling for 45 minutes. Beat an egg and pour the rags over the soup.

The last step is to increase the soup with borscht or vegetable broth to taste. Turn off the heat after putting the borscht and put the finely chopped leustean on the soup. Let it rest for at least five minutes and then you are ready to put it on the plates. Served with home made bread.

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