A very delicate soup with a light aroma. It goes well with toasted croutons or croutons. You can use the base of the soup as a sauce for rice. Such a soup is eaten with pleasure by small children; it can be served both in a traditional plate and in a bowl, garnished with herbs.
It is necessary
- - 400 g of chicken breasts;
- - 1 onion;
- - 1 liter of milk;
- - 1 carrot;
- - 1 bell pepper;
- - 2 pcs. potatoes;
- - 10 pieces. olives;
- - 150 g of hard cheese;
- - 40 g of olive oil;
- - 5 g of salt;
- - 40 g of cilantro greens;
- - 40 g of dill greens;
- - 40 g of parsley.
Instructions
Step 1
Take chicken fillet, rinse thoroughly, cut into small pieces, about 1, 5-2 centimeters and cook in milk. You need to cook for no more than 15 minutes. Let the mixture cool slightly, but do not over-pour or drain the milk.
Step 2
Wash and peel the carrots and onions, fry in olive oil. Add the onions and carrots to the chicken fillet milk.
Step 3
Wash and peel the potatoes, boil and mash a little. Peel the peppers and chop finely. Add potatoes and peppers to the mixture, mix thoroughly and place on the stove. Add the chopped olives and simmer for 25 minutes. Serve sprinkled with cheese and herbs.
