Chicken foot soup with vermicelli
Composition / ingredients
12
servings:
Cooking method
1. Chicken legs are well washed, if necessary, they can be soaked in warm water. We cut off the claws and clean the paws from the film, if there is one.
2. We put them to cook. We put it in a saucepan and fill it with water. We remove the foam with a slotted spoon, as the broth boils and it begins to form.
3. As soon as the paws are ready, we take them out. Cut the chicken fillet into pieces, chop the onion finely. Grate the carrots and add the ingredients to the broth. Peel the potatoes, cut into small pieces, put them in the soup. Salt and add dry spices.
4. When the potatoes are almost cooked, add the vermicelli and cook until the soup is ready.
5. Pour on plates and sprinkle with chopped herbs.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Vermicelli - 371 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Spices dry - 240 kcal/100g
- Chicken breast (fillet) - 113 kcal/100g
- Chicken feet - 215 kcal/100g
