Chicken soup itself is a very nutritious supplement, but chicken soup should not only be nutritious, it is also important to taste good. As for how to make chicken soup delicious and nutritious, you can add some other seasoning foods, not only can you remove the chicken soup It has a fishy smell and a light fragrance.

1. Mushroom and chicken soup

Ingredients

1 native chicken, 10 dried mushrooms, and a little green onion.

Method

1. Wash and cut the native chicken into pieces, and boil off the blood first.

2. Then add an appropriate amount of water to the pot, bring the chicken to a boil over high heat, then turn to low heat and continue simmering.

3. Get another pot, add oil, and sauté the soaked mushrooms until fragrant.

4. Add the fried mushrooms to the chicken, stew for 1 hour, and add green onions before serving.

2. Stewed chicken soup

Ingredients

Half a hen, ginger slices, a little wine vinegar, salt, and one red date.

Method

1. Put the purchased chicken into the boiling water and let it fly.

2. Put the chicken into the pot, fill it with water, ginger slices, a little cooking wine, vinegar, and a red date. Cover the pot and bring to a boil over high heat. When the gas comes up, cook over high heat for five minutes. Switch to low heat and continue simmering for about ten minutes.

3. Season with salt after the gas subsides.

Because it is grass-fed chicken, nothing else is put in. The taste is really good, light but very fragrant, but the taste is still quite different from the chicken raised in my hometown!

3. Yam stewed chicken soup

Ingredients

1 farm chicken, 1 yam, 1 small handful of wolfberry, green onion and ginger, cooking wine, salt.

Method: 1. After slaughtering the chicken, clean the abdominal cavity, chop into small pieces, wash the onion and ginger, slice the ginger, and tie the onion into knots.

2. Put the cut chicken pieces into the pot, add enough cold water and bring to a boil.

3. Skim off the foam.

4. Add a tablespoon of cooking wine.

5. Add ginger slices and green onion knots.

6. After boiling, turn to low heat, cover and simmer for about 30 minutes. (Because I use a cast iron pot, stewing soup takes less time than ordinary pots, so if you use a casserole or other pot to stew soup, you need to extend the stewing time).

7. Peel the yam and cut it into small pieces, add it to the pot, and continue to cover and simmer for 10 minutes.

8. Rinse the wolfberry with clean water, open the lid and add in, continue to simmer for 10 minutes, open the lid and add salt to taste.