Practical Vegetable Chicken Soup
Practical Vegetable Chicken Soup is a delicious recipe that will warm you up for a few cold days. I used to not add onions, or even if I did, I would take the chicken out of the pot. Now, after I get the chickens, I run them all through the blender.
The consistency is very nice. Keep in mind that as the noodles swell, they become more granular and pleasant.
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Ingredients for Practical Vegetable Chicken Soup Recipe
- 3 chicken thigh
- 9 water glass of water
- 1 small onion
- 1 small potatoes
- 1 small carrot
- 1 clove of garlic (optional)
- 1 tea glass of barley noodle
- Salt
- Black pepper
- 1 pinch of parsley
Fabrication:
1. Chop the potato, carrot and onion for food.
2. Put the thighs, vegetables, spices and water into the pressure cooker. Cook in pressure cooker for 15 minutes.
3. Take the chickens and put the vegetables through the blender. Add the barley vermicelli.
4. While the soup is boiling on low heat, chop the chicken into small pieces and add to the soup.
5. When the barley vermicelli is cooked, add some parsley if desired, remove the soup from the stove and serve hot.
