Thick chicken soup will warm you in cool weather, saturate and replenish the body with vitamins for a long time. Step by step recipe with photo and video recipe.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Thick and hearty soup based on chicken broth will saturate and warm the body on cold autumn and frosty winter evenings. The dish has a delicate taste and mouth-watering aroma that will not leave anyone indifferent. It is an ideal chowder for a healthy lifestyle, as soup is an essential food for everyone. It is important for the normal functioning of the gastrointestinal tract and provides the body with essential vitamins and minerals.
For the broth, you can use the whole chicken or its individual parts: fillets, drumsticks, wings, thighs. A chicken soup set is also suitable. Chicken soup side-foods can be anything you like. The classic version is considered to be chicken noodle soup. But no less popular soup with vegetables and herbs. A wide variety of foods can be used as vegetables that you like the most, incl. frozen blanks are suitable. Herbs will add aroma and taste to the ready-made soup. This can be parsley, dill, cilantro, and various dry herbs and spices.
- Caloric content per 100 g - 65 kcal.
- Servings - 4
- Cooking time - 1 hour 30 minutes
Ingredients:
- Chicken or chicken parts - 300-400 g
- Sweet pepper - 1 pc.
- Cauliflower - 200 g
- Carrots - 1 pc.
- Onions - 1 pc.
- Parsley - a bunch
- Potatoes - 2 pcs.
- Ground black pepper - a pinch
- Dill - bunch
- Salt - 1 tsp or to taste
- Allspice peas - 3 pcs.
- Bay leaf - 2 pcs.
Step by step preparation of thick chicken soup, recipe with photo:
1. Wash the chicken and cut into slices. Select the parts that you will use for the soup, send the rest to the refrigerator. If you want to make a more dietary soup, then remove the skin from the chicken, because it contains the most fat and cholesterol, or use chicken breast for broth. I'm using chicken legs for this recipe. Put the chicken in the refrigerator, add the peeled onion, bay leaf and peppercorns. Send it to cook on the stove. After boiling, make a low heat, remove the formed foam and simmer for 1 hour. The longer you cook it, the richer the broth will turn out.
2. Peel potatoes and carrots, wash, cut and send to broth. Cut the potatoes into large cubes, the carrots into smaller cubes or grate them.
3. Boil the potatoes and carrots for 10 minutes and place the cauliflower inflorescences in a saucepan.
4. Then add the sweet pepper cut into strips. This recipe uses frozen cauliflower and peppers. You do not need to defrost vegetables; immerse them in boiling water immediately.
5. Boil the soup until all the vegetables are done and add the parsley.
6. Then add the chopped dill. Soup greens are used frozen and dried.
7. Season the soup with salt, ground pepper, boil for 5 minutes and remove from heat. Leave the soup to infuse for 15-30 minutes and serve it to the dinner table with croutons or croutons, and if you wish, you can put garlic or a spoonful of sour cream passed through a press into each portion.
See also the video recipe on how to make thick chicken soup with garlic croutons.
