Microwave chicken soup

1 serving


Separate the meat from the bones, cut into small cubes and fold into a saucepan. Clean the onions, rinse, grind and combine with the meat. Mix the milk with water and pour about half a cup into the pan. Cover the pan, microwave and heat at full capacity for 6-8 minutes. Then add the remaining liquid and boil for another 3 minutes. Rub the flour with butter, dilute 2 tablespoons of the stock, mix thoroughly so that there are no lumps, pour into the soup and quickly heat it for 1 minute at full capacity. Lightly whisk the egg, mix with cream, pour into the soup and heat it at minimal power for another 1 minute. Put salt and ground pepper in a saucepan, pour in the wine and serve.