Description
This soup of chicken You certainly not tried! Very flavorful, unique and delicious - he's a nice variety to Your daily menu. Will appeal to both adults and children. Also, it is high in calories.
Ingredients
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Broth
2.5 l
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Figure
150 g
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Onion
1 piece
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Garlic
1 tooth
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Sunflower oil
1 Tbsp
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Carrots
0.5 piece
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Tomato
4 piece
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Chili
1 piece
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Cinnamon
1 piece
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Carnation
1 piece
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Cilantro
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Mint
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Lemon
1 piece
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Leaf vine
7 piece
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Chicken breast
1 piece
Cooking
Grape leaves, soak in cold water, rinse and dry.
Onion and garlic finely chop and fry in butter for a few minutes. Peel the carrots, grate. Add in the frying pan to the onions with the garlic. Stirring occasionally, fry until the onions are transparent and the carrots soft.
Preheat the broth. Chicken broth is better to cook in advance and add the onion, carrot, celery, Bay leaf and some juniper, but not garlic. Rice wash and dry, stir in hot broth and allow to steep briefly. I took a mixture of rice "Basmati mix" TM Mistral.
The vegetables add salt, chili pepper, cinnamon, cloves and stir. Add in the broth. In the same pan fry the chopped tomatoes. I had frozen tomato puree. You can even take tomato paste. Add to the soup.
Simmer the soup until the rice is tender. 5 minutes until cooked add chopped grape leaves.
Mint and cilantro, finely chopped, lemon zest, finely grate, squeeze out the pulp 1 tbsp lemon juice, chicken breast slice. Add all to the soup, leaving a bit of greenery to feed. Stir and serve. Bon appetit!
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