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Chicken puree soup
8 servings1 hour your 30 min
Tender, thick, creamy, delicious and hearty - you have a recipe for chicken puree soup in English. Tender chicken meat rubs almost everything into mashed potatoes, like vegetables, and then combines with broth. Chunks of chicken breast and fresh greens are the finishing touch when serving this first course.
Water - 2.5 liters, Chicken - 1 pc., Carrots - 1 pc., Onions - 1 pc., Parsley root - 1 pc., Vegetable oil - 1 tbsp. spoon, Flour - 2 tbsp. spoons, Butter - 50 g, Milk - 0.5 cup, Yolk - 1 pc., Salt - 0.5 tbsp. spoons (to taste), Bay leaf - 1 pc. (to taste), Black pepper - 4 pcs. (to taste), Greens (dill, parsley) - 0.5 bunch (to taste)
The chicken puree soup products are in front of you.
How to make chicken puree soup: Pour cold water over the chicken and cook at low boiling until soft (about 1 hours), adding bay leaves and peppercorns at the end. 
After that, remove the carcass and separate the meat from the bones. Set aside the fillets separately. 
Strain the broth. 
Tear the chicken fillet into pieces or cut into straws (or cubes). You can pour a small amount of hot broth over the brisket and boil for another 5-10 minutes. 
Grind the rest of the meat using a meat grinder or food processor. 
Then wipe the chicken mass through a sieve or interrupt with a blender. 
Clean carrots and parsley roots, wash, cut into straws. 
Clean the onions, wash, cut finely. 
Heat the pan, pour vegetable oil. Lay out the vegetables, fry in heated vegetable oil over a low heat, stirring, until soft (about 4-5 minutes). 
Wipe the vegetables through a sieve or grind with a blender, too. 
Heat the pan, put the butter. Melt. 
Add flour. Brown the flour in butter over a medium heat, stirring, 1-2 minutes. 
Then dilute the flour with a small amount of broth (about 50 ml), rub thoroughly so that there are no lumps. 
Combine the mixture with vegetable and meat puree, salt. 
Mix well. 
Put the puree-like mass into the broth, mix and boil the chicken puree soup for 5-7 minutes. 
Separate the yolk from the protein. 
Rub raw yolk with milk. 
Pour the prepared yolk into the finished chicken puree soup. Boil for 5 minutes. Remove from fire. 
Wash the greens and finely chop. 
When serving, put the chicken fillet pieces in a plate, pour over the chicken puree soup and sprinkle over the greens. Enjoy your meal!