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Berlin Style Chicken Soup
- 1 small chicken pieces
- 1 piece of bay leaf
- 1 small onion pieces
- 10 cups water
- 2 medium carrots Quantity
- 2 tablespoons corn starch
- Water 1 cup canned peas
- 2 cups noodles
- 2 teaspoon salt
- For the above;
- 2 - 3. Branches parsley
- Chicken is put into the pot, over 10 cups water, 1 peeled, whole onion and 1 bay leaf is added. Cook until chicken is very tender.
- Cooked chicken is taken from water, onion and bay leaves in the water is removed, allowed to cool chicken.
- Chicken is placed on medium heat, grated carrots, grated on the coarse side is discarded.
- Chicken carrot boils noodles were added, boiled for 5 minutes.
- Meanwhile chicken, separated from the bone is divided into small pieces.
- Noodle softened canned peas, shredded chicken and salt are added.
- Half a cup of starch dissolved in cold water, pouring thin soup is added 2 – 3 minutes, stirring to prevent lumps of starch.
- January will be a raucous setting, 10 minutes more, stirring occasionally boiled, taken from the fire.
- Service into soup bowls, sprinkled with finely chopped parsley, the service is offered.