Chicken broccoli soup


1 chicken leg
1 capsicum (finely chopped)
1 onion
2-3 cloves of garlic
1 cup broccoli, finely chopped
1 tea glass of vermicelli (I also got half a glass, I made the rest with barley vermicelli)
2 tablespoons of butter
1.5 tablespoons of flour
About 6 cups of chicken stock
Salt, pepper, paprika or paprika
Juice of half a lemon
Parsley (Not required, but good)

Preparation of

The first thing we will do is prepare our chicken broth. For this, let’s take the chicken leg in a pot and add 7 cups of water and boil it. It will be easier if you have a whistle.
Let it cool when boiled.
Let’s separate the meat and shred it, let’s pass the chicken broth through a strainer so that there are no pieces in it.
Let’s put a large saucepan on the stove, add our oil, melt it, add the finely chopped onion and garlic and fry it well.
When it is roasted, add one and a half tablespoons of flour and fry for 1-2 minutes.
Let’s add the small chopped capia pepper, mix it for a while and add the chicken broth slowly and don’t forget to mix it.
If your chicken broth is not enough or you want to use less or less, you can mix it with water. It’s very suitable for overflowing, so turn down the stove a little and wait at the beginning.
We let the soup boil, 5-6 minutes after boiling, add the vermicelli and cook by stirring occasionally.
Then we add the broccoli, add the spices, mix and after a few minutes add the chicken, boil for 2-3 minutes, add the juice of half a lemon and finely chopped parsley.
Mix and turn off the stove. After resting for a few minutes, the soup is ready to be served. If the consistency is thick, you can add a little boiled water. Good luck to anyone who’s going to try it.

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