20.05.2020
11
Recipe information
Cooking:
40 min.
Servings per container:
6
Complexity:
Easy
Calorie content:
813.65
Carbohydrates:
16.54
Fats:
26.66
Squirrels:
119.14
Water:
178.22

Ingredients

Title Value
1. Chicken fillet 500 Column
2. Chicken egg 5 PC.
3. Bulb onions 100 Column
4. Carrot 100 Column
5. Vegetable oil 20 Column
6. Salt taste
7. Black pepper taste

Cooking

1. Stage

Cut the fillet into small pieces. Pour 2.5 liters of water, cook until tender.

1. Stage. Cut the fillet into small pieces. Pour 2.5 liters of water, cook until tender.

2. Stage

Beat each egg separately, add a little salt. Pour into a frying pan overheated, greased with vegetable oil, fry. Turn the pancake over and fry the other side.

1. Stage. Beat each egg separately, add a little salt. Pour into a frying pan overheated, greased with vegetable oil, fry. Turn the pancake over and fry the other side.

3. Stage

Cool pancakes, cut into strips.

1. Stage. Cool pancakes, cut into strips.

4. Stage

Finely chop the onion. Grate the carrots on a medium grater. Fry the onions in vegetable oil. Add carrots and fry.

1. Stage. Finely chop the onion. Grate the carrots on a medium grater. Fry the onions in vegetable oil. Add carrots and fry.

5. Stage

Add onions and carrots to the broth. Next add the pancakes. Salt, pepper to taste, cook for 4 minutes.

1. Stage. Add onions and carrots to the broth. Next add the pancakes. Salt, pepper to taste, cook for 4 minutes.

6. Stage

Serve sprinkled with chopped herbs.

1. Stage. Serve sprinkled with chopped herbs.

7. Stage

Bon Appetit!!!

8. Stage

Pancake chicken soup is tasty, hearty, aromatic and at the same time quite light and low-calorie. Cooking such a soup is quite simple and fast, it is perfect for the whole family for lunch or dinner, be sure to add your favorite spices and fragrant herbs. To make the soup more tender, fry the vegetables not in vegetable oil, but in butter.