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easy soup recipes

Chicken bouillon.

easy soup recipes.

Chicken broth can become the basis for many different soups and dishes, and it’s not a secret for anyone that this broth itself is very good, as an independent dish, for example, seasoned with freshly chopped fresh herbs and pieces of oven-dried bread.

Chicken bouillon.

And in order to achieve excellent results in the preparation of such a broth, there are several rules and secrets that I want to share with you today.

Preparation: 10 m
Preparation: 40 m
Servings: 4 servings

Chicken bouillon.


Chicken parts: 200-300 gr.
Water: 1.5 liters.
Onions: 1 pc. (I have half of a large one)
Carrots: 1 pc.
Parsley or parsley root: 3-4 sprigs.
Bay leaf: 3 pieces.
Pepper black peas: 4-5 pcs.
Carnations: 3-4 pcs.
Salt: to taste.

Optionally, a celery root can also be added to the broth, which will greatly improve the taste and appearance of the prepared dish.

Chicken bouillon.

Preparation easy soup recipes

1. Chicken washed, remove the skin, excess fat and film. Then put the meat in a saucepan and fill it with water. It should cover completely the chicken. Bring to a boil and cook for 1 minute. Then we take out the meat. Completely drain the water along with all the slag that came out of the meat during the primary boiling. It is necessary to do this, in order to remove most of the harmful substances and slags by which it is possible to process meat.
2. Wash the pan and put the hen there again, fill it with water and put it on the stove until it boils.
3. While the meat boils, carrots are cleaned and cut in half, the onions are left in the peel and also cut into two parts.
4. On a dry hot frying pan fry the vegetables with a cut down to a ruddy color. This procedure of frying vegetables will give us a special, very beautiful color and flavor of the finished broth, if you use the root of celery, it should also be peeled and fried in the same way as carrots with onions.
5. In the bulb stick the clove and place the vegetables in the broth, then put the parsley, bay leaf and peppercorns.
6. After boiling the water, make an average fire and cook the broth 40 minutes of salt to taste.
7. From the ready-made dish we take vegetables and greens, broth through a fine sieve to remove the spices and what boiled out of the meat during cooking.
The broth is ready, transparent with golden circles on the surface, with a pleasant, cozy scent of home heat. Serve hot!
Bon Appetit!


easy soup recipes

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One Response to “easy soup recipes”

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