What could be more wonderful than a delicious and aromatic chicken soup for lunch. You will definitely like such a dish. You won't spend a lot of time preparing it, but the result is a delicious and very nutritious soup.
Ingredients:
- Chicken legs - 3 pcs;
- 1 tbsp butter;
- 2 carrots and 2 potatoes;
- Celery stalk;
- 1 onion;
- 3 garlic cloves;
- 1.5 liters of water;
- ½ cup pearl barley;
- Lavrushka - 2 pcs;
- Black peppercorns - 5 pcs;
- Parsley, green onions, dill.
Preparation:
- Put the pre-washed chicken legs into a large enough saucepan, pour water and put everything on fire. After the liquid begins to boil, the fire must be reduced, and lavrushka, pepper and salt must be added to the broth to taste.
- We leave the saucepan on the fire until the chicken is cooked until fully cooked. This takes about 60 minutes on average. It is best if the meat is even slightly boiled. If there is a desire, then the ready-made broth can be filtered, but the meat must be pulled out of it.
- Potatoes, carrots, celery and onion should be peeled and washed very thoroughly. Then all these vegetables are cut into small cubes with a sharp knife. Garlic cloves should also be peeled and passed through a garlic press.
- Then take a not very deep saucepan and melt the butter in it. Then pour chopped vegetables (except potatoes) and garlic into it. A small amount of salt and pepper should also be added there. Then cover the saucepan with a lid and reduce heat to medium.
- With regular stirring, bring the vegetables to almost cooked through. They should be stewed, not fried, so you can add a little water if necessary. After 7-8 minutes, the vegetables are likely to be ready.
- Then add the washed cereals and potatoes, and also pour in the chicken broth. After boiling, the soup is cooked for about half an hour. As the pearl barley is ready, you can remove the saucepan from the heat.
- The meat should be separated from the bones and chopped with a knife. Add it to the finished soup and mix everything well. Also send there finely chopped, pre-washed greens. Then close the saucepan and let the soup steep for at least 10 minutes.
