Milk chicken soup
Description
The soup is easy and quick to prepare. It turns out quite filling yet light at the same time. It can be served to everyone except very young children. You can add more or less carrots and onions, depending on your preference. If you use cream instead of milk, the soup will be creamier but higher in calories. Serve the soup hot.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making milk chicken soup.
- 2
Step 2
Rinse the chicken fillet and cut it into cubes. Pour water into a pot, add salt, and place the fillet inside. Bring to a boil and simmer, skimming off the foam, for 20 minutes.
- 3
Step 3
While the chicken is boiling, prepare the dressing. Peel the carrot and onion. Add butter to a frying pan and melt over medium heat. Grate the carrot on a coarse or medium grater and add to the pan.
- 4
Step 4
Chop the onion and place it in a pan with the carrot. Fry for 5-7 minutes, stirring.
- 5
Step 5
After the fillet has cooked, add the pasta and bring to a boil.
- 6
Step 6
Pour in 200 milliliters of milk, bring to a boil.
- 7
Step 7
Salt, add the sautéed vegetables, and cook for 5 minutes.
- 8
Step 8
Dissolve the starch in the remaining milk and, stirring, pour it into the soup. Bring to a boil, cook for 2 minutes, then remove from heat. Our chicken milk soup is ready.
- 9
Step 9
The soup is ready. Serve hot.