20.05.2020
17
Recipe information
Cooking:
40 min.
Complexity:
Easy
Calorie content:
1094.53
Carbohydrates:
12.26
Fats:
76.16
Squirrels:
91.75
Water:
209.03
Ingredients
Title Value
1. Chicken legs 500 Column
2. Cream 10% 250 Ml
3. Bulb onions 1 PC.
4. Potatoes 3 PC.
5. Carrot 1 PC.
6. Bay leaf 2 PC.
7. Salt taste
8. Black pepper taste
Cooking

1. Stage

Remove the skin from meat and cook after boiling for 30 minutes, add bay leaf for flavor and add a little salt. Remove foam during cooking.

2. Stage

Peel the potatoes, cut into small cubes and send to the pan to the chicken. Peel the carrots and onions and add them to the soup. Cook until vegetables are cooked.

3. Stage

Then remove the pan from the heat, strain the broth into another container, separate the meat from the bones. Kill vegetables and meat in a mashed blender with the addition of one glass of broth. After pour the mashed potatoes into the remaining broth and put on the fire again.

4. Stage

Cook the soup for about 10 minutes, then add the cream, season with salt and spices to taste and cook for another 5-10 minutes.

5. Stage

Serve sprinkled with grated cheese and with croutons or crackers.

6. Stage

Bon Appetit!!!

7. Stage

Cream of chicken and vegetables soup turns out to be very tasty, tender and hearty. This soup is perfect for children and those who have stomach problems. This soup is easy to digest and nourishes perfectly. Cooking the soup puree is relatively not difficult and in time no longer than a regular soup. Make your menu light and tasty.