Recipe of the month: chicken soup for a good mood

Recipe of the month - chicken soup for good health

What to do with chicken Well, how about: put it in soup? Chicken soup is a legendary home remedy for colds. It also helps with weight loss. She will even satiate you with egg custard. test.de reveals the recipe for a significant boost of energy that doesn’t make you fat.

Ingredients for 6 people

Chicken broth:

  • 1 soup chicken (about 1300 g)
  • 3 carrots
  • 1 leek
  • ½ celery root
  • 1 dill bulb
  • 1 bulb
  • 2 cloves of garlic
  • 2 parsley roots
  • 1 bay leaf
  • 2 juniper berries

vegetable insert:

  • 1 carrot
  • 200 grams of broccoli
  • 100 grams of peas
  • 1 parsnip
  • 200 g of savoy cabbage, for example
  • 4 tbsp. Herbs, for example, parsley, watercress, dill, basil

egg custard:

  • 2 eggs
  • 1/8 liter of milk
  • salt
  • nutmeg

preparation

Step 1: Place the chicken soup in a large pot with 1 gallon of cold water. Bring to a boil, then simmer for an hour. Keep skimming the foam to keep the soup clear.

Step 2: Wash vegetables for soup, finely chop, add to broth with bay leaves and juniper, stew for another 45 minutes.

step 3: Wash and cut the vegetables for the soup.

step 4: In a bowl, whisk the eggs, milk, salt and a pinch of nutmeg for the custard. Pour the egg milk into 2 buttered cups (up to two-thirds of the height). Cover the cups tightly with aluminum foil and place in a large saucepan. Pour in enough hot water to cover the cups about two-thirds of the way. Boil water. Allow the egg milk to solidify under the lid of the pan over low heat for 30-35 minutes. Remove the egg cream from the cups and cut into any shapes, such as diamonds.

step 5: Remove the chicken and soup vegetables from the broth with a ladle. Wipe through a cloth or fine sieve. Season with salt.

Step 6: Add chopped vegetables for filling (broccoli, cabbage, etc.) to the broth and leave to simmer for 8 minutes.

Step 7: Remove the meat from the bones, cut into small pieces and add to the soup together with the egg cream.

Nutritional value per serving

protein: 14 years
Fat: 5 years
carbohydrates: 17
cellulose: 9 years
Kilojoules/kicalories: 666/159

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