Chicken Liver and Noodle Soup
With the arrival of cool and rainy days in autumn, we crave hearty, homemade hot dishes. A soup with chicken liver and noodles fits all the criteria perfectly. It is very fragrant, tender, nutritious, and, moreover, very easy to cook.
Information
Ingredients
- Potatoes3 piece
- Chicken liver300 g
- Onion1 piece
- Carrots1 piece
- Noodles60 g
- Vegetable oil2 tablespoon
- Butter1 teaspoon
- Water1.5 l
- Salton taste
- Black pepperon taste
- Bay leaf1 piece
- Greenson taste
Directions
Dice the potatoes into small cubes, put them in a pot with water, and boil for 10-15 minutes until partially cooked.
Clean the chicken liver (remove large vessels and bile ducts), rinse well, and cut into small pieces.
Heat vegetable (1 tbsp) and butter in a pan, add the prepared liver, and fry for 5-6 minutes, stirring occasionally. The most important thing is not to overcook the liver in the pan, otherwise it may become dry and tough.
Peel the onion, chop it into small cubes, and separately fry it in a pan with a small amount of vegetable oil (approximately 1 tablespoon) until slightly golden (this will take about 3-5 minutes).
Peel and wash the carrot, finely chop it, add it to the onion, and fry for another 3-4 minutes.
Add the fried liver to the pot with the potatoes, salt it, bring to a boil, and cook for 5-7 minutes.
Pour the fried onion and carrot into the pot...
...as well as noodles, bay leaf, and ground black pepper. Mix well and cook for 7-8 minutes.
Add chopped fresh herbs, stir and simmer for another 2 minutes.
The finished soup is very tasty and flavorful. Enjoy your meal!
