Portion

for 2 person

 

Materials

1 organic chicken leg

250 ml of milk

3 tablespoons of Organic Extra Virgin Olive Oil

1 tablespoon flour

1 slice of whole wheat bread, crumbled

 

Fabrication

Put the chicken bud in a saucepan with 500 ml of water and boil it. When chicken meat becomes soft and easily detachable, remove it from the fire. Take the chicken bud out of the water and rinse the meat. Strain 250 ml of chicken broth and mix with milk. Heat 1.5 spoons of Organic Extra Virgin Olive Oil in a saucepan and add flour. Stir and cook for one minute. Slowly pour the milk you have mixed with the chicken broth into the boil until it reaches the boiling point. After your soup boils, add the chicken meat and remove from the fire. Roast the crumbled bread with the remaining Organic Extra Virgin Olive Oil in a small frying pan for 2 minutes. Put the soup in the bowl and sprinkle it with crunchy bread and serve.