Put the chicken legs in a saucepan with cold water and cook over low heat for 1-1.5 hours. Thoroughly clean and rinse the mushrooms, cut them into large pieces and 40 minutes after the start of the soup preparation add them to the meat in the pan.
When the broth begins to produce foam, remove it with a tablespoon.
Chop onions and carrots into small cubes and add to the soup, then add spider web noodles. Boil for another 5-10 minutes. Add salt, pepper, bay leaf and in the end – crushed garlic and coarsely chopped dill.
It goes well with toast, fried with butter and rubbed with garlic.
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