Chicken soup with pasta

There is a myth that the first broth was brewed in ancient Egypt. One servant stole a chicken and to hide it, threw it into a cauldron of boiling water. The Thief was caught and taken together with the evidence of his crimes to Pharaoh. But Pharaoh liked the smell and taste of chicken broth, which the Egyptians had never cooked that he ordered to release slave and even made ​​him his chief cook.

Ingredients:

  1. Potato
  2. Egg
  3. Carrots
  4. Pasta

Brees is very useful for healthy people, so they help to rejuvenate

Put the chicken in a pot with cold water and put on the stove.
See this foam broth? Before boiling it will always be formed on the surface of the water. Collect the foam with a foam.

Cooking soup needs only quality ingredients

Clean the vegetables.

In the composition of 87% water carrots.

And now we will cut the potatoes into medium cubes.
Shred carrot on a medium grater.
And brake pasta.

Birthplace of the potato is South America

When chicken is almost ready, add salt.

The best time for eating soup , not earlier than 12 pm and no later than 4 pm

Boil an egg.

in 1910 in the U.S., an unknown man ate 144 eggs at a time

Put the potatoes in the broth.

Everyone knows that if a potato drop of iodine, it will turn blue

And after 10 minutes add the carrots too.

Nine carrots as much calcium as a glass of milk

Remove the chicken from the soup and cool it.

The method of cutting - cubes, strips, large portions - and depends on taste of the soup

Separate the meat from the bones and skin. And put the meat in the pan with the other ingredients.

Almost 60% of the fat in chicken is contained in the skins

Place boiled egg in cold water to cool, peel and cut into two parts.

The world's smallest bird's egg - egg hummingbird, its diameter is 12 millimeters

Here is the end result.

The soup is best served in a ceramic pot

Or you may like this: hush egg, add the greens and mayonnaise.

Bon appetit!

Soup - perfect for dreaming of food to lose weight in a healthy way

Author: Mariia R.

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