multicolored tagliatelle with fresh sauce
soups from Chile
1 hour 40 minutes
translated by Spanish with
Delicious soup, great for dinner.
In a pressure cooker, we put the chicken (prefer pieces with bones, as these will give more flavor), celery, carrot and salt. Fill water, close tightly and bring to fire until the spout twists or rings.
Leave about one hour. Remove the chicken preys and reserve in another bowl, without broth. With a blender, beat everything and then strain. Help with a spoon in the final process to extract all the flavor.
Or use a Chinese. To serve, calculate 400 ml of broth per person and place in a pot. Bring to the boil, and add pasta for soup (fine noodles, letters, dots, etc.), about 30 grams of pasta per person.
Beat one egg for every two people and add to the soup when the pasta is ready. Crumble the chicken and add directly into the soup served.