Defrost the chicken fillet (if frozen), wash it very thoroughly under running water and try to finely cut it into cubes using a knife. Pour all our baked milk into the pan, throw in the chopped fillet and put it on the fire. Bring to a boil (be careful not to let the milk escape!) and immediately reduce the heat. Let the meat simmer over low heat for about 20 -30 minutes.

Step 2: Step two: prepare the remaining ingredients

We peel and wash the potatoes, cut them into small cubes and after half an hour of cooking the meat, add them to the pan. Salt and pepper to taste. We wash the mushrooms under running water, chop them finely with a knife and also place them in the pan. Wash the cilantro, chop it and add it. By the way, all this is done in one step. Then you can add a little heat so that it turns out to be somewhat medium.

Step 3: Step Three: Continue preparing the soup

We clean and wash the carrots. Then grate it on a medium grater. We peel the onion and proceed to the unpleasant procedure, namely cutting it. We try to chop the onion as finely as possible. As soon as you cut it, put a frying pan on the fire next to the pan, pour in a little vegetable oil and pour in our onions. Fry a little and add carrots. Don’t forget to stir all this, otherwise it will burn.

Step 4: Step Four: Add Everything Else

We wash the parsley and celery in water and carefully try to chop it as finely as possible. Pour the shredded mixture into a clean bowl. Add vermicelli to the pan, wait, stirring, for five minutes and add fried onions and carrots to the soup. Reduce the heat to low again. Carefully pour in the cream while stirring. Crush the greens on top (not all), cover loosely with a lid and let simmer for another 10-15 minutes.

To prepare this soup we need chicken fillet. Rinse the chicken fillet thoroughly with running cold water. Then, using a sharp knife, finely chop the fillet into small cubes. Pour baked milk into a saucepan, add finely chopped fillet there and put on fire. Bring the contents of the pan to a boil. Be careful not to let the milk escape. Now you need to reduce the heat and cook the meat over low heat for half an hour.

While the meat is cooking, let's prepare the vegetables. Peel the potatoes, wash them well and cut into small cubes. Then add to the pan. Add salt and pepper to taste. Rinse the mushrooms with cold water, chop finely with a knife and add to the pan.

Wash the cilantro, chop it and add it to the pan. Peel and wash the carrots. Then you need to grate it on a medium grater. Peel, wash and chop the onion as finely as possible. Take a frying pan, pour vegetable oil into it and put it on the fire to heat up. Then add onion there. You need to sauté the onion a little and add the carrots to the pan. Fry over low heat, stirring occasionally to avoid burning.

Rinse celery and parsley with water and chop very finely. Pour into a clean plate. Now you need to add vermicelli to the pan. Cook for 5 minutes, stirring, and add the fried onions and carrots. Reduce heat to low again. Very carefully, stirring, pour in the cream. Sprinkle some herbs on top, close the lid loosely and let simmer for 10 minutes.

Step one: prepare the meat.

Defrost the chicken fillet (if frozen), wash it very thoroughly under running water and try to finely cut it into cubes using a knife. Pour all our baked milk into the pan, throw in the chopped fillet and put it on the fire. Bring to a boil (be careful not to let the milk escape!) and immediately reduce the heat. Let the meat simmer over low heat for about 20 -30 minutes.

Step two: prepare the remaining ingredients.

We peel and wash the potatoes, cut them into small cubes and after half an hour of cooking the meat, add them to the pan. Salt and pepper to taste. We wash the mushrooms under running water, chop them finely with a knife and also place them in the pan. Wash the cilantro, chop it and add it. By the way, all this is done in one step. Then you can add a little heat so that it turns out to be somewhat medium.

Step three: Continue preparing the soup.

We clean and wash the carrots. Then grate it on a medium grater. We peel the onion and proceed to the unpleasant procedure, namely cutting it. We try to chop the onion as finely as possible. As soon as you cut it, put a frying pan on the fire next to the pan, pour in a little vegetable oil and pour in our onions. Fry a little and add carrots. Don’t forget to stir all this, otherwise it will burn.

Step four: add everything else.

We wash the parsley and celery in water and carefully try to chop it as finely as possible. Pour the shredded mixture into a clean bowl. Add vermicelli to the pan, wait, stirring, for about five minutes and add fried onions and carrots to the soup. Reduce the heat to low again. Carefully pour in the cream while stirring. Crush the greens on top (not all), cover loosely with a lid and let simmer for another 10-15 minutes.

Step five: serve.

After a maximum of 20 minutes have passed since the last steps, our chicken milk soup is ready. Carefully pour a ladle into plates, crush with the remaining herbs and serve.

Bon appetit!

When choosing chicken fillet, do not skimp, because the higher quality the meat, the better the taste of the soup. The best option would be fillet from homemade chicken.

Alternatively, you can make baked milk yourself; fortunately, there are plenty of recipes online.