Chicken soup (low fat)

Ingredients for Chicken soup (low fat)

Instructions for Chicken soup (low fat)

To prepare the Chicken soup (low fat) recipe, please follow these instructions:

Divide the chicken into 2 and place it in a large saucepan. Cover the water. Bring it to the boil without lid. Foam the soup just before it boils.

Bind a soup of 4-5 green porridge leaves, put on a few leaves of celery, parsley or parsley. Boil the whipped cream with whole carrots, celery and parsley.

The bacon dish is taken up after 20 minutes and discarded.

The vegetables are boiled until they are tender and fished, cooled slightly and cut into small cubes.

When the chicken is tender, it is also caught by the soup, the meat is peeled off the legs and the meat is cut into smaller cubes.

Put the soup through a cloth. Pour it back into the pan and cook the porridge in it for approx. 5 minutes.

Then add the small sliced, cooked vegetables and the chicken. Gently heat the soup and season with salt.