Chicken soup (multicooker)
Description
Hearty and aromatic soup. I should say that you can use any parts of chicken to prepare this soup. However, I prefer using bone-in meat rather than fillet or breast. I think the broth turns out richer and more flavorful this way. Definitely give this chicken soup a try—it always turns out wonderfully. The soup is ready to serve.
Instructions
- 1
Step 1
Rinse the buckwheat and chicken leg. Cut the potatoes into small pieces, chop one onion, and grate the carrot.
- 2
Step 2
Place the prepared ingredients (as well as a whole peeled onion) into the multicooker bowl. Pour in water, add spices and bay leaf. Set the "Stewing" mode for one hour.
- 3
Step 3
Serve the soup hot with sour cream and fresh herbs. Before serving, I usually separate the meat from the leg and distribute it among the bowls.