Chicken stew
A pleasant soup, the mash is reminiscent of dumplings in flavor. The soup turns out thick, with a pleasant chicken flavor. If you prepare the broth in advance, it takes a little time to make the soup. The only disadvantage of the soup - it quickly thickens, so it is desirable to eat it immediately after cooking.
Composition:
for the grout:
- flour - 300 gr.
- eggs - 2 pcs.
- milk - 5 tbsp .
for the soup:
- chicken fillet - 2 pcs.
- onion - 1 pc.
- carrots - 1 pc.
Cooking:
Pour 2.5 liters of water over the chicken fillets and boil the broth.
Beat the eggs with milk and a pinch of salt with a whisk. Soak your hands in the egg mixture, then dip them in a bowl of flour and roll your hands in the flour. Rub your hands together to make the grout, leave it on the board for 30 minutes, then transfer it to a sieve and shake to get rid of excess flour.
Take the meat out of the broth and cut into small pieces.
Boil two eggs hard-boiled.
Grate the carrots and finely chop the onion. Pour a ladleful of broth into the pan and steam the onions and carrots in it until soft - 2-3 minutes.
Carefully pour the grout into the boiling broth, stirring constantly so that it doesn't stick together, cook for about 2-3 minutes. After that add steamed onions and carrots, chopped chicken meat to the soup and cook for 1-2 minutes more, salt and pepper to taste.
When serving, put half of boiled egg in a bowl with soup, sprinkle the soup with parsley or dill and serve.
You can also add potatoes to the soup.
Bon appetit!
