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