Description

Eintopf chicken with corn
Rich, thick, warming chicken soup (second not required), bright and Sunny, easy and useful (with a minimum heat treatment of vegetables). What could be better, when the window – winter, January, frost...

Ingredients

  • Chicken

    1 piece

  • Leeks

    1 piece

  • Pepper

    3 piece

  • The Apium graveolens Dulce

    3 piece

  • Water

    1 l

  • Corn

    300 g

  • Salt

Cooking

step-0
My chicken, cut into 6-8 pieces (the skin from chicken, remove purely optional), pour 1 liter of water (or chicken broth if you want supernumaries soup) and cook until cooked meat (broiler enough 30 minutes, if Kura village – usually longer). This according to the recipe, BUT each family have their way of cooking broth. I pour Kuru with water, make it boil and stew on low heat for 5 minutes, then the water is drained, re-fill the chicken with a liter of fresh water (or broth) and even at this (second) broth cook further.
step-1
While cooking the broth, my-clean vegetables, onions cut into half rings (if the onion – the best small dice), celery and peppers cut as you like, but not large. Can be a little harder to prepare and fry the onions in vegetable oil or butter until Golden brown, add the pepper and celery and sauté for a little while. I don't normally do (less fried and the shorter the heat treatment of vegetables, the better, and onions cooked in our family as well). Svalivsheesya take out the chicken from the broth, remove bones from meat, cut it into pieces.
step-2
Add corn to the broth (not defrosting) when it comes to a boil. There also send chopped vegetables and meat, after re-boiling, cook on low heat 5 minutes, salt to taste, if you want, switch off and let it "walk" under the lid for another 10 minutes. And all, welcome to the table!
step-3
Before serving the soup, you can add fresh herbs, the recipe suggested to fill the cream (but it's optional). Bon appetit, enjoy your health!
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