- Chicken broth - 3 liters
- Carrot - 1 piece
- Celery (stem) - 1 piece
- Bulb - 1 piece
- Carnation - 4 pieces
- Butter - 1/4 cup
- Flour - 1/4 Cups
- Cream fat - 1 glass
- Fresh green - 6 teaspoons (rosemary, thyme, parsley)
- Chicken meat boiled - 250 Grams
- Salt, pepper - - To taste
- Noodles - 50 Grams
Clean the vegetables. We put vegetables (carrots, onions, celery and cloves) in a saucepan, pour in chicken broth. Bring to a boil, then reduce the fire to a minimum, cover with a lid and cook for 2 hours. For two hours, the vegetables should be completely boiled, become soft. Add the boiled vegetables to the bowl of the blender. Pour into the bowl of the blender about 300 ml of broth, in which the vegetables were cooked. Grind to homogeneity. We put it aside. In a saucepan, melt the butter. Add the flour. Fast stirring, fry the flour in oil for about 30 seconds. We pour into a saucepan broth and a puree vegetable mix from a blender. Stir and bring to a boil over medium heat. Add cream, salt and pepper. Stirring, again bring to a boil. In the boiling soup we add noodles ... chopped chicken meat ... and greens. Cook until ready noodles, then remove from heat. Let the soup brew under the lid for 10-15 minutes. We serve hot. Bon Appetit! ;)
Servings: 8