Name: Pancake Chicken Soup
Prep time: 40 min
Cook time: 40 min
Yield: 6
Ingredients: Chicken fillet - 500 gram; Chicken egg - 5 PC.; Bulb onions - 100 gram; Carrot - 100 gram; Vegetable oil - 20 gram; Salt - taste; Black pepper - taste

Recipe information

Cooking:

40 min.

Servings per container:

Source:

More details

Ingredients for - Pancake Chicken Soup

1. Chicken fillet - 500 gram

2. Chicken egg - 5 PC.

3. Bulb onions - 100 gram

4. Carrot - 100 gram

5. Vegetable oil - 20 gram

6. Salt - taste

7. Black pepper - taste

How to cook deliciously - Pancake Chicken Soup

1. Stage

Cut the fillet into small pieces. Pour 2.5 liters of water, cook until tender.

2. Stage

Beat each egg separately, add a little salt. Pour into a frying pan overheated, greased with vegetable oil, fry. Turn the pancake over and fry the other side.

1. Stage. Pancake Chicken Soup: Beat each egg separately, add a little salt. Pour into a frying pan overheated, greased with vegetable oil, fry. Turn the pancake over and fry the other side.

3. Stage

Cool pancakes, cut into strips.

4. Stage

Finely chop the onion. Grate the carrots on a medium grater. Fry the onions in vegetable oil. Add carrots and fry.

5. Stage

Add onions and carrots to the broth. Next add the pancakes. Salt, pepper to taste, cook for 4 minutes.

6. Stage

Serve sprinkled with chopped herbs.

7. Stage

Bon Appetit!!!

8. Stage

Pancake Chicken Soup is tasty, hearty, aromatic and at the same time quite light and low-calorie. Cooking such a soup is quite simple and fast, it is perfect for the whole family for lunch or dinner, be sure to add your favorite spices and fragrant herbs. To make the soup more tender, fry the vegetables not in vegetable oil, but in butter.