Cream soup with chicken

Submitted by enr on 13 Aug 2009
1/2 chicken
50 g flour
20 ml milk
egg 1
1 onion
1 carrot
1 tbsp lemon juice
3-4 parsley root
30 g butter
Cream soup with chicken
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Chicken put in a saucepan of boiling salted water. As boil water, simmer 30 minutes, after which the court withdrew. The meat is removed, and the broth is strained. Chicken is boned. Pure meat is cut into very small pieces. In a clean saucepan pour the strained chicken broth. Add the onion, peeled, washed and chopped. Sprinkle 1 tsp salt, put 30 g butter, the court was capped and placed in a stove included. Parsley roots are washed and so placed in the soup. Carrots were washed 3 cut, then inserted into the pan. After 30 minutes of cooking, kotlonat off. Take a blender and pass a soup. In a bowl mix the egg with the milk. Add the flour and 1 tbsp lemon juice. Stir until smooth kashitsa. Chicken soup ladle grebva and add to egg porridge. Stir constantly so as not to intercept the egg. Add another ladle 1. Stir the mixture for soup thickener and return to soup. Mix well. In a deep dish soup put croutons. Put some soup.
1 user
13 Aug 2009


Great recipe, do amazing home croutons and becomes deliciously

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