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Print Recipe
The perfect Chicken Soup Recipe
The broth in this case turns out fragrant, rice and very nutritious. You can drink it like this, with a piece of sugar bread. And you can make a delicious soup based on it.
Prep Time 10 minutes
Cook Time 120 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 120 minutes
Servings
Ingredients
Instructions
  1. To prepare the broth, we will need a chicken carcass or a back, like mine. You can add a couple more chicken wings. In a small bowl, mix salt, sugar and pepper. Rub this mixture into the chicken. Then rub it with flour. Put it in a baking dish.
    To prepare the broth, we will need a chicken carcass or a back, like mine. You can add a couple more chicken wings.
In a small bowl, mix salt, sugar and pepper. Rub this mixture into the chicken. Then rub it with flour. Put it in a baking dish.
  2. Cut the onion in half and put it in a form for the chicken.
    Cut the onion in half and put it in a form for the chicken.
  3. Cover the printing form with foil and put it in the oven preheated to a high temperature for 15 minutes.
    Cover the printing form with foil and put it in the oven preheated to a high temperature for 15 minutes.
  4. While the chicken backs are baking, peel the carrots and cut into slices. Or semi-rings, if the carrots are large.
    While the chicken backs are baking, peel the carrots and cut into slices. Or semi-rings, if the carrots are large.
  5. Carrots are fried on dry (!!!) pan until the color changes.
    Carrots are fried on dry (!!!) pan until the color changes.
  6. Here are our backs ready. Exude a heady aroma with onions!
    Here are our backs ready. Exude a heady aroma with onions!
  7. We send the finished casserole with onions to a saucepan with carrots. And fill this whole set with cold water. Put on the fire and cook for 1 hour. At the end of cooking, add the bay leaf, taste for salt. If there is not enough salt, add it to your liking. When serving, add finely chopped dill and parsley to the soup.
    We send the finished casserole with onions to a saucepan with carrots.
And fill this whole set with cold water.
Put on the fire and cook for 1 hour.
At the end of cooking, add the bay leaf, taste for salt. If there is not enough salt, add it to your liking.
When serving, add finely chopped dill and parsley to the soup.

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