Chicken soup – magically healing

  • Relieves asthma and allergies, lowers blood pressure

Chicken soup stops the development of upper respiratory tract infections. The substances in it treat inflammations of the nose, throat and lungs. Japanese researchers have found that chicken protein has a similar effect to blood thinners.

With vermicelli and dressing

Products needed:
chicken fillet – 350 g
potatoes – 2-3 pcs.
carrots – 1 pc.
onion – 1 head
noodles – 2 handfuls
oil – 2-3 spoons.
ginger – 1 – 2 pinches
devesil – 1 pint
parsley – 1 spoon

Building: egg yolks – 1 piece, yogurt – 4 – 5 spoons.

Method of preparation: The chicken is cooked. Grate carrot and onion and stew in oil with a little water and parsley. Then add the water, according to the pot, and the diced potatoes and the cooked chicken. Boil for 15-20 minutes, then add the noodles and spices. Let it boil until the noodles are completely cooked (10-15 minutes).
Construction: Beat the yolk with milk and vinegar.
Remove the chicken soup from the heat. Add 4-5 teaspoons of soup to the mixture, stirring well. Add this mixture to the soup in a thin stream, stirring constantly. The finished soup is returned to the heat and boiled for another 2-3 minutes.

Cream soup with chicken

Products needed:
1/2 pc. chicken
50 g of flour
50 ml fresh milk
1 piece egg (yolk only)
1 onion
1 piece carrot
1 tablespoon lemon juice
3-4 parsley roots
30 g of butter

Method of preparation: The chicken is boiled in salted water. When the water boils, it is allowed to boil for 30 minutes, after which the container is removed. The meat is removed and the stock is filtered. The chicken is deboned. Clean meat is cut very finely. Pour the strained chicken stock into a clean pot. Add the onion, peeled, washed and finely chopped. Pour 1 tbsp. salt, add 30 g of oil, cover the pan and put on fire. Parsley roots are washed and placed in the soup. Wash the carrot, cut it into 3, and add it to the pot. After 30 minutes of boiling, the stove is turned off. Take the blender and puree the soup. Beat the egg with fresh milk in a bowl. Add flour and 1 tbsp. lemon juice Blend until smooth. Scoop out a teaspoon of the chicken soup and add to the egg mixture. Stir constantly so that the egg does not curdle. Add one more teaspoon. Stir the building mixture and return to the soup. Mix well. Place the croutons in a deep soup dish. Pour the cream over the soup.

This is how the neighbors prepare it

in greek

Products needed:
chicken breast – 350 g
onion – 1 head, thinly sliced
celery – 2 stalks chopped
carrot – 1 pc. thinly sliced
black pepper – 5 grains
lemon peel – 1 strip
fennel – 1 small bunch
white rice – 150 g long grain
lemon – 1 juice
eggs – 2 pieces, beaten

Method of preparation: Place the chicken breast in 1.4 liters of water along with the onion, celery, carrot, pepper, lemon zest and dill sprigs. Heat over medium heat. Boil for about 15 minutes. Remove the meat and strain the broth. Reheat the broth and add the rice. Cook for about 10 minutes until the rice is slightly tender. Cut the chicken breast into thin strips and mix the lemon juice with the beaten eggs. Add the chicken to the soup and heat over moderate heat until almost boiling. Remove the pan from the heat and add the lemon juice and eggs, stirring constantly. Season with salt and pepper.

in turkish

Products needed:
300 g chicken breast
1 onion
1 large carrot
1 teaspoon noodles
1 chicken stock
some ground black pepper
salt to taste
About 2,200 liters of water
50 g of cow’s butter
2 tablespoons of flour
hot red pepper

Method of preparation: The meat and onion are cooked until done, then cut into pieces and the onion head pureed.
The flour is fried in oil and water is added.
Add the broth. All this is cooked and noodles, meat, onion and grated carrot are added.
The soup is cooked until the noodles are ready. You can add more water if you want.
During this time, the yolk is mixed with flour, yogurt and lemon juice.
It is seasoned with black pepper. A little of the liquid is added to them, mixed and returned to the pot, so the soup is already complete. Season with salt /if necessary/. It is served warm to preserve the aroma of the butter.

in Serbian

Products needed:
3 boneless skinless chicken thighs
onion – 1 head
roots – 100 g plant
potatoes – 80 g wash
peppers – 1 – 2 pieces.
tomatoes – 2 pcs.
flour – 1 tbsp.
hot pepper – 1 piece

Method of preparation: Fry finely chopped onions in oil, add the legs cut into small cubes, fry and salt.
Add red pepper, mix and add some water. Let it boil and as soon as the meat is soft, add a red sauce made of oil, flour and spices. Mix the soup with the broth and cook until the meat is done.
Add salt again to taste and cook for a few more minutes.

in romanian

Products needed:
White chicken meat – 200 grams
tomatoes – 1 piece.
small onion – 1 pc.
carrot medium size – 1 pc.
potatoes – 2 pcs.
polenta (corn flour) – 2 spoons
vegetable oil (preferably olive oil)
greens (parsley, celery leaves)

Method of preparation: Wash the meat in cold water, pour 300 ml of cold water and cook the chicken. Remove the chicken and let it rest. In the broth, put the vegetables cut into small pieces and pre-fry them in olive oil. Leave to cook for 15 minutes. When the vegetables are ready, add the polenta on a slow fire, stirring constantly for 10 minutes. Wash the greens well, cut into small pieces.
Add the chicken and stir. Pour into a bowl and sprinkle with green spices.

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