Chicken neck soup
Description
A hearty first course. To prepare the soup, thoroughly wash the necks, remove any remaining fat and debris often found on them, cover with cold water, and boil. Then add vegetables. During the peak vegetable season, you can also expand this list with celery, green peas, sweet peppers, and cauliflower, which works excellently in soups of this kind. The resulting soup is dietary, light, and very tasty.
Instructions
- 1
Step 1
Prepare the ingredients for the soup. You don't need sunflower oil; it's just always on my table.
- 2
Step 2
Thoroughly wash the chicken necks, place them in a large pot, and cover with clean cold water. Cook for 30 minutes.
- 3
Step 3
While the meat is cooking, prepare the vegetables: peel, wash, and chop them.
- 4
Step 4
Add salt to the ready broth, then add onion, carrots, and potatoes, and cook for 15 minutes.
- 5
Step 5
Add hard pasta or noodles and cook for 10 minutes.
- 6
Step 6
Season the finished soup with a pinch of ground black pepper and a generous amount of fresh herbs. Remove from heat.
- 7
Step 7
The soup from chicken necks is ready.