Chicken soup with vegetables

  • Time 1.30 minutes
  • Servings 4 People
  • 1 We're gonna get the chicken water and theals before the pencil comes, we're gonna take off the foam.
  • 2 Vegetables are clean and cut, and then we put them in a chicken booth. Warim is ready for meat.
  • 3 As long as the vegetables and the chicken are cooked, we're spraying flour in the vegetable oil until the mixture is uniform and one-ton. We add 0.5 glass of bulon or milk to the flour. I put a dried basil, black red hammer, salt. 10 to 15 minutes.
  • 4 We'll check the meat's ready if the chicken is ready, get it out of the boulon and separate it from the bones.
  • 5 Now we're going to take over the warring vegetables, check their willingness, preferably to be a little distracted. If their condition suits us, then we'll take the boulon into another castle, and then we'll have the vegetables to the state of the oven.
  • 6 Let's have a boulon.
  • 7 We're adding to the vegetation of the milk-brush mixture. Swimmer the meat and put it in the pot. We'll put all the bologna in until the soup consistance begins to make you comfortable. I love a pretty thick soup soup, so the boulon stays.
  • 8 We're moving and we're gonna put a little fire for 15 to 20 minutes.
Nutrition Facts
  • Calories 326
  • Total Fat 13,9 g
  • Protein 17,9 g
  • Total Carbohydrate 326 g
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