Very tasty soup, simple and quick to prepare - chicken soup with nettle and sorrel. Step-by-step recipe with a photo. Video recipe.
Spring, warm, I want light and healthy food, and more vegetables and greens. Spring chicken soup with nettle and sorrel falls under this trend. This is a vitamin green soup with chicken broth. Many people cook sorrel soup, while others cook nettle soup. I propose to combine these two spring dishes and cook one very tasty soup with nettle, sorrel, and even an egg. This is a spring soup full of vitamin C. Besides, we will cook it in chicken broth. An additional plus of this dish is that all products are immediately put into the pan, i.e. you do not need to fry, sauté, etc. beforehand. Nettles for the dish should be picked in the spring and only the upper young leaves. When collecting it, follow the safety rules: do not touch the leaves with your bare hands, and do not forget to scald it before cutting it.
The taste of the first course becomes more intense, thanks to the nettle included in the recipe. The soup will turn from ordinary stew into a healthy food. Eating is especially useful in early spring, when the body needs support in the form of vitamins and minerals. After all, the herbs used for the dish have a lot of medicinal properties.
See also how to make green pea chicken soup.
- Caloric content per 100 g - 269 kcal.
- Servings - 4
- Cooking time - 1 hour 15 minutes
Ingredients:
- Chicken thighs - 1 pc.
- Bay leaf - 2 pcs.
- Sorrel - bunch
- Allspice peas - 3 pcs.
- Salt - 1 tsp or to taste
- Nettle - bunch
- Hard boiled eggs - 2 pcs.
- Potatoes - 2 pcs.
- Ground black pepper - pinch or to taste
Step by step preparation of spring chicken soup with nettle and sorrel, recipe with photo:
1. Wash the chicken thighs and chop into medium-sized pieces.
2. Place the pieces of meat in a cooking pot, fill them with drinking water and place them on the stove to cook. After boiling, remove the formed foam from the surface of the water so that the broth is transparent. Cover the pot with a lid, turn the heat to low, and simmer the broth for about 20 minutes.
3. Peel the potatoes, wash and cut into cubes.
Boil the eggs hard-boiled in advance, cool them, peel them and cut into 4 slices. How to cook them correctly, you can read in a step-by-step recipe with a photo, which is published on the pages of the site.
4. Dip the potatoes into a pot of broth, heat up a little and bring to a boil. Season the soup with salt and black pepper.
5. Meanwhile, scald the nettle with boiling water and wash it under running water.
6. Also rinse the sorrel under cold water.
7. Finely chop the grass leaves.
8. Add bay leaves with allspice peas to the soup. Then add nettle and sorrel greens.
9. Boil the soup and boil the herbs for no more than 5 minutes.
10. Then lower the boiled egg pieces and boil the soup for 1-2 minutes. Although you can put raw eggs into the soup and stir quickly. But this is at the discretion of the cook. Serve ready-made spring chicken soup with nettle and sorrel with croutons, croutons or a fresh baguette.
See also a video recipe on how to cook nettle and sorrel cabbage soup in chicken broth.
