Composition / ingredients
Cooking method
1. We put the chicken to cook (for 20 minutes, do not forget to remove the foam during cooking).
2. At this time we are engaged in vegetables. Wash, clean and cut potatoes into small cubes (0.5-1 cm). Peel and chop the onion finely. My, clean and three carrots on a large grater.
3. Mix the onion and carrot and send them to a preheated frying pan to be browned (fry until the onion is slightly golden brown).
4. Pull the chicken out of the broth and send it in a bowl to the freezer to cool.
5. Add water to the broth (so that the pan is full) and wait until the water boils.
6. When the water boils, we throw our potatoes there (cook for 15 minutes).
7. Add our onions and carrots and cook for another 10 minutes.
8. At this time, we pull out our chicken and disassemble it. Tear off and make small pieces (the photo shows).
9. Add the fillet pieces to the soup and pasta. Cook for another 5 minutes.
10. Add a spoonful of "Universal Seasoning", bay leaves, a mixture of ground pepper, a couple of peas of black pepper, dill.
11. Cook for another 5 minutes. Our soup is ready. Ideally, if he stands for another 10 minutes, "rest and soak in herbs." When serving, you can sprinkle fresh green onion, dill, parsley on top.
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Bay leaf - 313 kcal/100g
- Dill greens - 38 kcal/100g
- Vermicelli - 371 kcal/100g
- Black pepper peas - 255 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Chicken breast (fillet) - 113 kcal/100g
- Maggi Seasoning - 59 kcal/100g
- Ground pepper mixture - 255 kcal/100g
