A step-by-step recipe with a photo of making soup with chicken wings and frozen vegetables. Features of preparation, combinations of ingredients and a video recipe.
Soups are a category of dishes where you can use your imagination to the full. In the process of experiments, unusual and tasty dishes are obtained. For example, vegetable soup on chicken wings will surely please the whole family. This is a great family lunch option for the whole family. Light, not high-calorie, but nutritious soup will appeal to both adults and children! It is useful and easily absorbed by the body. The soup is quick and easy to prepare. It contains light fats that are easily absorbed by the body. Therefore, it is recommended for use by sick people with stomach problems as a preventive measure against gastritis.
Budget chicken wings soup, if you want to cook a more dietary version of the first course, use chicken breasts. While drumsticks and other parts of the carcass can be used, they are just as delicious with them. The vegetables in the recipe are used frozen, which is an undeniable advantage, especially for the winter season. Because frozen vegetables are the best for preserving vitamins. Having cooked this aromatic soup in winter, you will remember summer with nostalgia. If desired, you can pre-fry the carrots in vegetable or butter, although you can use other available types of oils. But then the dish will be more high-calorie. Experiments are also possible here, both with herbs and a set of vegetables.
See also how to make summer winged soup.
- Caloric content per 100 g - 185 kcal.
- Servings - 4-5
- Cooking time - 45 minutes
Ingredients:
- Chicken wings - 3-4 pcs.
- Allspice peas - 4 pcs.
- Sweet bell pepper - 1 pc. (frozen in the recipe)
- Greens (any) - several branches
- Asparagus beans - 200 g (frozen in the recipe)
- Carrots - 1 pc.
- Tomato puree - 50 g (frozen in the recipe)
- Ground black pepper - 0, 5 or to taste
- Salt - 1 tsp
- Bay leaf - 2 pcs.
Step by step cooking soup with chicken wings and frozen vegetables, recipe with photo:
1. Wash the chicken wings under running cold water. Remove the remaining feathers and chop them at the phalanges into 3 pieces. Dip into a saucepan and cover with drinking water.
2. Send the pot to the stove and boil. Screw the heat to the minimum setting, remove the formed foam from the surface and cook the broth for 20-25 minutes.
3. Peel the carrots, wash and cut into bars.
4. Send the carrots to the stockpot.
5. Then add chopped bell peppers. Immediately dip the frozen vegetable into the boiling broth, where it thaws quickly. Peel the fresh fruit from the seed box and cut into bars or cubes.
6. Boil the soup for 10 minutes and lower the asparagus beans. Wash fresh beans, cut off the ends on both sides and cut into 2-3 pieces.
7. Next, immediately add the tomato puree, or simply omit the sliced tomatoes.
8. Season the soup with salt and black pepper. Add bay leaves and allspice peas. Boil the soup for 10 minutes and add any chopped greens to the soup 2-3 minutes before the end of cooking. It can be fresh, dried, or frozen. Serve the finished soup with chicken wings and frozen vegetables with croutons or croutons.
See also the video recipe on how to make frozen vegetable soup.
