Chicken soup with millet

Bright, aromatic, healthy, this chicken soup with millet will be eaten to the last spoon! We recommend cooking once a week for lunch.

Cooking time 2 hours


Water 3 l

Chicken (1 kg) 1/2 pc

Potatoes 3 pcs

Unrefined sunflower oil TM "Aleika" 3 tbsp. l.

Onion 2 tbsp. l.

Carrot 1 pc

Parsley (greens) to taste

Salt 1 tsp


Rinse half a chicken carcass well, peel the onion.

Put the chicken and onions in a saucepan, add water and cook.

After boiling, remove the foam, reduce heat and cook under a lid for 1, 5 hours. Disassemble the meat from the bones, strain the broth.

Peel and dice 3 potatoes, add potatoes to broth.

Add 50 grams of TM "Aleika" millet. Cook the potatoes with millet over medium heat for 12-15 minutes.

Add finely chopped second onion and coarsely grated carrots. Fry, stirring occasionally, until vegetables are soft for 2-3 minutes.

Add the sautéed vegetables to the pot and cook for another 5-6 minutes. Add 1 level teaspoon of salt.

Add boiled meat and finely chopped parsley.

Stir our chicken soup with millet.

The chicken soup with millet is ready. Pour into plates and serve.

It seems that the TM "Aleika" millet, from the generous fields of Altai, carefully collected and processed, retained all the brightness and energy of a summer day.

Bon appetit!