Chicken Soup with Pancakes Recipe
Very easy to prepare soup, low-calorie, fast, but delicious. Under the power of novice housewives. Quite a delicious soup. Mom used to cook like this (only without leeks). For variety.
Servings
6
Cook Time
40minutes
Servings
6
Cook Time
40minutes
Ingredients
Instructions
  1. Prepare the necessary products. Pour 2.5 liters of water into a saucepan, bring to a boil, add the chicken and cook until tender for about 20 minutes. If other parts of the chicken are used, remove the foam during the process. Strain the finished broth.
  2. Beat the eggs (one at a time) with a whisk with a pinch of salt and pour into a preheated frying pan greased with vegetable oil. Fry.
  3. Flip the pancake and fry on the other side.
  4. Cool the finished pancakes and cut into strips.
  5. Cut the onion into rings. If there are no leeks, you can replace them with onions, diced.
  6. Grate the carrots on a medium grater.
  7. In a frying pan with heated vegetable oil, fry the onion for 5 minutes, add the carrots and fry.
  8. Cut the chicken fillet into pieces.
  9. Bring the broth to a boil, add the fried vegetables, chicken pieces, then egg pancakes, sprinkle with your favorite herbs, salt if necessary. Cook for 5 minutes.
  10. Pour the finished soup on plates, sprinkle with fresh herbs.
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