Chicken breast soups to taste😊
Today I will tell you how to make a delicious and effortless chicken breast soup. The recipe with a photo step by step you will find a little below, but for now, you can talk a little about the principles of cooking delicious chicken soup. The most valuable and important thing in such dishes is the broth, and it is not so easy to cook it just now.
It would seem that such a broth-I took a larger castrate, put the chicken in it, filled it with water – and digested it to your health. But, this method of cooking is terrible. I have long since reduced the arguments with people who claim that the first broth pours Nelson in any case – in their opinion, all the taste is lost. But especially for you, I took a picture of what the first chicken broth looks like, and show it just below. Take my word for it, and you won’t eat it.
|Chicken breast||500 g|
|Macaroni products||glass stack|
- Cut the chicken breast into small pieces (we do not throw out the bones, but put them in a pan with the meat), wash them, then put them in a pan and put them on the fire. Bring to a boil, boil for a minute five-seven until thick foam and pour the broth into the sink.
- Then fill the chicken with filtered water and put it back on the stove. You can do this procedure once. As for me, at first, I was content with a single preliminary boiling. There is no gradually went in a taste of and now draining the first three broth, and on a photo below insight, ‘ ll start. Such a rich, dirty foam is useless to collect. It is easier to wash the pan, rinse the chicken under running water and put everything to boil again. Square broth turns out to be clean, airy. You can cook the chicken in it until the very end.
- Potatoes will need to clean, then wash the sand and drink, and cut. Slicing does not play an important role. You can cut into cubes or bars. The main thing is that the potato pieces are convenient to eat with a spoon later. Relax into the broth, and start eating the carrots yourself.
- Carrots are needed not only to make the soup tastier and brighter. Casts roasted carrots in a small amount of vegetable oil perfectly illuminates the broth, makes it beautiful, light, Golden. So peel the carrots, cut them into small pieces, or grate them. Heat a frying pan, and on it vegetable oil — no more than a teaspoon. If you are more, then the soup will float unappetizing oil spots, and it will not be delicious because of the large number of acorns.
- Fry the carrots for 5-7 minutes, mixing as necessary.
- Add the pasta to the boiling soup, and immediately stir for a few minutes. The pasta mustn’t stick together. Then it will be difficult to separate them. Cook the pasta for 8 minutes, then add salt.
- For my number of products and 3 litres of water, one incomplete tablespoon of coarse sea salt is enough for me.
- Now you can add the roasted carrots. Cook everything until the ingredients are ready, it will take about 5 minutes.
- Clean a clove or two of garlic, cut into smaller pieces. We also chopped the greens-I use frozen parsley and dill grown in my garden. After that, the fire under the soup should turn off. Add the herbs and garlic, mix, cover the pan with a lid and let it stand for a few minutes.
- This soup is good with ordinary black bread, buttered chops. That’s it-just 1 hour, and a delicious, healthy diet soup is ready.