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Print Recipe
Chicken Soup with Cauliflower Recipe
Soup turns thick, rich, but at the same time low-fat and easy for the stomach. Cauliflower-a storehouse of trace elements, and ginger protects against colds.
Prep Time 10 minutes
Cook Time 45 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 45 minutes
Servings
Ingredients
Instructions
  1. First, cook half chicken without skin.
    First, cook half chicken without skin.
  2. Vegetables cut into small cubes, divide cabbage into inflorescences.
    Vegetables cut into small cubes, divide cabbage into inflorescences.
  3. Take out the chicken meat and throw vegetables, add pepper, peas and cloves. Salt. Cook for 15 minutes until potatoes are cooked.
    Take out the chicken meat and throw vegetables, add pepper, peas and cloves. Salt. Cook for 15 minutes until potatoes are cooked.
  4. Chicken meat separated from the bones and cut into small pieces.
    Chicken meat separated from the bones and cut into small pieces.
  5. When the potatoes are ready in the soup, return the meat to the pan, add a pinch of dry ginger and a pinch of curry.
    When the potatoes are ready in the soup, return the meat to the pan, add a pinch of dry ginger and a pinch of curry.
  6. As soon as the soup boils, shake 1 egg and a thin stream, stirring, pour into the soup.
    As soon as the soup boils, shake 1 egg and a thin stream, stirring, pour into the soup.
  7. Let the soup boil again, add the chopped parsley and remove from heat. Insist 5-7 minutes and serve with toast or aromatic bread.
    Let the soup boil again, add the chopped parsley and remove from heat. Insist 5-7 minutes and serve with toast or aromatic bread.

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