鸡汤用莳萝Spaetzle
这种自制的汤只需不到一个小时的时间就可以拉到一起,让您感到舒缓和满足。 Spaetzle和鸡肉加强了这种蔬菜汤,使其成为一顿丰盛的一锅饭.
资料来源:Martha Stewart Living,2015年12月/ 1月
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这种自制的汤只需不到一个小时的时间就可以拉到一起,让您感到舒缓和满足。 Spaetzle和鸡肉加强了这种蔬菜汤,使其成为一顿丰盛的一锅饭.
资料来源:Martha Stewart Living,2015年12月/ 1月
预备
份量
Jimmy
27.04.2023 @ 05:25
This homemade soup can be pulled together in less than an hour, leaving you feeling soothed and satisfied. Spaetzle and chicken enhance this vegetable soup, making it a hearty one-pot meal. Recipe source: Martha Stewart Living, December/January 2015, 40 minutes, 30 minutes, 4 servings. Ingredients: 3/4 cup all-purpose flour, coarse salt and freshly ground pepper, 2 large eggs, 1/3 cup whole milk, 1/4 cup packed fresh dill, chopped, 1 large bone-in, skin-on chicken breast (2 pounds), separated, 6 cups low-sodium chicken broth, 2 medium carrots, peeled and cut into 1/2-inch pieces, 2 medium parsnips, peeled and cut into 1/2-inch pieces. Directions: 1. In a medium bowl, whisk together flour, 3/4 teaspoon salt, and a pinch of pepper. In another bowl, whisk together eggs, milk, and chopped dill; gradually whisk in flour mixture until combined. Cover batter and refrigerate for up to 1 day. 2. Bring chicken, broth, and dill sprigs to a boil in a large pot. Reduce heat, cover, and simmer until chicken is cooked through, about 20 minutes. Transfer chicken to a plate with tongs. 3. Skim foam from broth with a large spoon. Stir in carrots and parsnips and simmer until tender, about 15 minutes. Cut chicken into bite-size pieces (discard bones) and return to pot. Bring to a boil. Working in batches, push batter through large holes of a colander into broth. Season soup with salt and pepper and serve with more dill sprigs.