Milk Chicken Soup

Milk Chicken Soup

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Ingredients for Making Chicken Milk Soup

  1. Baked milk 2.5-3 liters
  2. Chicken fillet 250-300 grams
  3. Potato 4 medium pieces
  4. Cream 20% fat 250 grams
  5. Ceps 200-250 grams
  6. Vermicelli 70-100 grams
  7. Onion 1 piece
  8. Carrot 1 piece
  9. Parsley 1 bunch
  10. Cilantro 1 bunch
  11. Celery 1 bunch
  12. Vegetable oil 50-70 grams
  13. Salt and pepper to taste to taste
  • Main ingredients: Chicken, Mushrooms, Milk
  • Serving 4 servings


Saucepan with a volume of 4 liters or more, Frying pan, Cutting tool (knives), Medium grater, Shallow bowl, Stove

Cooking Chicken Milk Soup:

Step one: prepare the meat.

Defrost chicken fillet (if frozen), wash it very thoroughly under running water and try to finely chop it into cubes with a knife. Pour all our baked milk into the pan, throw the chopped fillet in it and put it on the fire. Bring to a boil (see that milk does not run away!) And immediately reduce the heat. Let the meat boil over low heat for about 20-30 minutes.

Step two: prepare the rest of the ingredients.

We clean and wash the potatoes, cut them into small cubes and after half an hour cooking the meat we add it to the pan. Salt and pepper to taste. We wash the mushrooms under running water, chop finely with a knife and also send to the pan. My cilantro, shred and there too. By the way, all this is done in one step. Then the fire can be added a little, so that it turns out to be as if average.

Step Three: Continue to cook the soup.

We clean and wash carrots. After rubbing it on a medium grater. We clear the onion from the husk and proceed to the unpleasant procedure, namely its cutting. We try to chop the onion as small as possible. As soon as we cut it, put the pan on the fire next to the pan, pour a little vegetable oil and pour out our onions. Fry a little and add carrots. Do not forget to stir all this, otherwise it will burn.

Fourth step: add everything else.

We wash parsley and celery in water, and carefully try to chop as finely as possible. Pour shredded into clean dishes. Add vermicelli to the pan, wait, stirring, for about five minutes and add the fried onions and carrots to the soup. Again, reduce the fire to a minimum. Carefully, while stirring, pour in the cream. Grind on top with greens (not all), loosely cover and let it boil for another 10-15 minutes.

Step Five: serve to the table.

After a maximum of 20 minutes after the last action, our milk-chicken soup is ready. Carefully pour the ladle on plates, crush with the remaining greens and serve. Enjoy your meal!

Recipe Tips:

- - when choosing chicken, do not save, because the better the meat, the better the taste of the soup will be. The best option would be a filet with a domestic chicken.

- - Alternatively, baked milk can be made independently, since there are enough recipes on the net.

- - mushrooms for soup, you can take both white and champignons.