Description
Hearty, rich soup, seasoned with fresh herbs and lemon juice.
Ingredients
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Chicken fillet
250 g
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Onion
1 piece
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Carrots
1 piece
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Vegetable oil
2 Tbsp
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Millet
0.5 cup
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Lemon juice
3 Tbsp
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Greens
-
Salt
-
Black pepper
-
Water
1.3 l
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Bay leaf
1 piece
Cooking
Chicken fillet cut into small pieces and fry in vegetable oil.
Take out the fried meat and the same oil fry the finely chopped carrots and onions.
Return chicken to the pan to the vegetables, cover with water and add wheat flour. Bring to boil and cook on low heat under the lid until cooked millet.
Five minutes before the end of cooking, season with salt and pepper, add the Bay leaf.
Ready to fill the soup with lemon juice and chopped parsley. I like this soup more like it with cilantro and parsley.
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