Chicken Soup


February 7, 2015


1Pour all the ingredients of the broth in a saucepan, except the protein.

2Cover with 5 cups of water and simmer for 1 hour cooking.

3Remove all solid ingredients in the pan.

4Add the egg and beat vigorously.

5Remove the pan from the heat and add the broth through a fine cloth, pre-moistened and drained.

6Heat the butter in a saucepan and when it starts to bake, Add flour, gently stir to brown for.

7Add the strained broth, stir and cook for 30 minutes.

8Meanwhile, cut chicken and beef into very small pieces.

9If the broth is creamy do pass through a sieve.

10Add the minced meat there and cream.

11Stir and serve with fried bread cubes.


50 gram flour

50 g butter

4 tablespoons cream

diced fried bread

For the broth:

500 gram chicken

1 piece bone-in beef

150 ounces of lean beef

100 grams of chicken entrails

1 piece sliced ​​leeks

1 piece sliced ​​onion into quarters

2 carrots, chopped

1 celery stalk, ground beef

sprigs of parsley

1 each protein

Salt and pepper to taste