John Myers
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Chicken Soup with Millet
The perfect chicken soup with millet recipe with a picture and simple step-by-step instructions.
For the chicken broth:
- 650 g Chicken giblets
- 4 Carrots
- 150 g Celery
- 2 Onions
- 3 Stalk Parsely
- 2 Bay leaves
- 10 Juniper berries
- 20 Peppercorns
- 2 l Water
- Salt
Inlay:
- 100 g Millet
- 3 Carrots
- Parsely
- Broth cooked chicken giblets
Egg flakes
- 2 Eggs
- 1 tbsp Grated Parmesan
- Pepper
- Nutmeg
- Salt
chicken broth
- Peel the carrots, celery and onions and chop them roughly.
- Put the chicken in a sufficiently large saucepan and cover with the water. Boil. Skim off the foam that forms when boiling. Then cover and simmer over low heat for about 1 hour.
- After the hour, add the vegetables, parsley, juniper berries, peppercorns and bay leaves and simmer for another 2 hours with the lid closed.
- Half an hour before the end of the cooking time, peel the 3 carrots for the garnish and add them whole to the soup.
- After half an hour, pour the soup through a sieve and season with salt. Fish out the 3 whole carrots and the pieces of chicken with meat for the filler.
Inlay:
- Boil the millet in salted water for about 10 minutes until soft. Then pour it off
- Chop the carrots, remove the meat from the bones and chop the parsley.
- Add everything to the broth and season to taste again.
Egg flakes
- Beat the eggs and whisk with Parmesan, a little pepper, nutmeg and salt. Bring the soup to the boil, stir approx. 100 ml of the hot broth into the egg mixture. Then slowly pour this into the boiling soup while stirring the soup.
- Finally, serve with a fresh parsley leaf.
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