Fragrant chicken soup

Meat of chicken differs in incredibly useful structure. It is rich in digestible protein, vitamins and a set of microcells. Besides, this bird is a dietary product. Broth often registers to patients for the fastest recovery. And it is not surprising, after all its salutary properties have impact even on nervous system. It turns out light color, almost transparent and incredibly tasty.

Happens that small gourmets often refuse a borsch, and here chicken soup — never. It is impossible to resist such appetizing delicacy!

Any pan will be suitable for preparation. Its size depends on the volume of future dish. It is important that in capacity there were in addition 1-2 cm for boiling process. Thus, liquid will not be splashed out outside and to soil a plate. The liter of soup is calculated on three or four portions. Proceeding from it, it is possible to calculate easily for how many it will be enough.

It is possible to use various parts of a bird. It can be hips, wings, fillet or a back. Many prefer to buy already ready soup kits in supermarkets. If your carcass is frozen, before its cooking it is necessary to defreeze by all means. It is best of all to do it at a natural temperature, but not in a microwave. Then all nutritious properties will remain.

Recipe of soup with vermicelli

Such soup will surely be to the taste to your members of household. Useful and tasty food will help to feed to satiety all family! Read below how to cook chicken soup. Necessary ingredients:

• any parts of chicken — 0,5 kg
• carrots — 2 pieces
• onions — 1 piece
• potatoes (not necessarily) — 4-5 pieces
• vermicelli — 100 g
• salt and ground pepper
• bay leaf — 1 piece
• egg — 1 piece
• greens

Way of preparation:

1. Well wash out chicken and place in a pan with water. Salt, pepper and throw bay leaf.
2. Cut with large cubes carrots and add to a pan. There throw the whole bulb.
3. Put on strong fire and periodically collect a skin. After boiling reduce plate power to a minimum.
4. If you decided to add potatoes, previously cut it with cubes.
5. It is necessary to boil about 40-50 minutes. Then get carrots and onions. Add potato and leave soup on average fire for about 15 minutes. Further put vermicelli and boil 3-5 more minutes. Cover and clean from the furnace.
6. Cut the egg which is previously cooked in abrupt on two halves and throw into already ready soup.

Before giving of a dish on a table decorate it with greens. It is possible to give a la carte in plates, and it is possible to pour all soup in a tureen. Bon appetit!

Councils

Here some useful tips how to cook chicken soup:

• do not boil broth on very strong fire, differently it will become muddy and unappetizing color;
• for soup it is possible to use a zazharka. For this purpose rub carrots and onions, and then fry them on vegetable oil. It will turn out not only tasty, but also it is beautiful: the dish will get a golden shade;
• if you want to give to soup a yellowish shade, but do not accept use of a zazharka, spices, for example, a turmeric will come to the rescue;
• the dish is allowed to be supplemented with various vegetables: vegetable marrow, pumpkin, etc. But then soup needs to be made in the form of mashed potatoes. Previously boil vegetables and grind in the blender.

Probably, for each of us such soup was cooked by mother in the childhood. Revive fine memoirs and please yourself with fine taste.