Chicken leg and vegetable soup recipe

As a seasoned foodie, you must be shocked every time you see others prepare a delicious dish in no time. The editor will now introduce to you a recipe for chicken leg and vegetable soup. You will definitely gain a lot after reading it carefully.

1. Ingredients needed: 1 chicken thigh (ask for pre-chopped chicken when buying), half a white radish, half a carrot, 3 mushrooms, spinach, coriander, tofu, shredded kelp (kelp knots are also OK)

2. I filled the pot of the rice cooker with cold water, washed the chicken legs, added ginger, and stewed it over high heat.

3. Dice white radish and red radish, dice tofu, slice mushrooms, chop spinach and coriander, and shred kelp. Put all on a plate.

4. Boil the pot and remove the foam (the blood in the chicken legs will become foam when it boils)

5. Add red radish and kelp and continue cooking

6. Leave the remaining mushrooms, tofu, spinach and chopped coriander on the plate

7. After cooking for another half an hour, add mushrooms and tofu

8. Add two small spoons of salt to the seasoning box when the pot is boiling. At this time, the meat and vegetables are already stewed very well. Turn to low heat or unplug the power cord, add spinach and chopped coriander and you can start eating.

9. Have a bowl and try it. . . Except for kelp, the baby ate all the others.

Maybe you have never eaten chicken leg and vegetable soup before, and you don’t know how to make it. Now, follow your heart and learn to make this dish. You should know that the sense of accomplishment and joy after making it is really delightful.