Chicken soup is healthy and nutritious, easy to digest and not high in calories. But we will not advertise it, but rather proceed directly to the cooking process itself.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Many people love chicken dishes. There are many different recipes from this bird. These are the first courses, and baked chicken, and fried, and boiled. In this review, let's talk about making chicken soup. It is cooked with the addition of noodles, noodles, rice, sometimes with potatoes and other vegetables. Today I propose to cook puree chicken soup with a large set of vegetables.
This dish is very fast, and most importantly, it is easy to prepare. At the same time, it turns out to be quite tasty and rich. The soup contains light fats that are simply absorbed by the body. Therefore, it is very often prepared for patients with stomach problems, or as a preventive measure for gastritis. This food can be used by women who want to keep their figure. It also helps the body recover from colds. Since chicken broth contains a lot of useful elements that have anti-inflammatory properties.
Any part of a poultry carcass can be used for the dish, but I suggest taking the wings. This meat is cooked quickly, and is readily eaten by everyone. Although you can take other parts of the chicken if you wish.
- Caloric content per 100 g - 42 kcal.
- Servings - 4
- Cooking time - 1 hour
Ingredients:
- Chicken wings - 4 pcs.
- Potatoes - 1 pc.
- Carrots - 1 pc.
- Onions - 1 pc.
- Garlic - 1 clove
- Sweet red bell pepper - 1 pc. (I have frozen)
- Zucchini - 0, 5 pcs. (I have canned)
- Salt - 1 tsp
- Ground black pepper - a pinch
- Bay leaf - 3 pcs.
- Allspice peas - 4 pcs.
Step-by-step recipe for making puree soup with chicken wings:
1. Wash chicken wings under running water and cut into phalanges. Put them in a cooking pot, add the peeled onion, clove of garlic, bay leaf and peppercorns.
2. Fill the wings with drinking water and cook on the stove. After boiling, remove the foam with a slotted spoon, reduce the temperature to a minimum and cook the broth for half an hour.
3. Then add the peeled and diced carrots and potatoes to the soup. The size of the pieces is not important because further vegetables will be chopped.
4. After 5 minutes, add bell peppers and zucchini to a saucepan. If you have frozen peppers, then you do not need to defrost them, put them as they are. It will melt right in the broth. Zucchini can be canned, but then be careful with the addition of salt, because the preservation is already salty enough.
5. Finely chop the greens and send to the pan. It can be used fresh, dried or frozen.
6. Boil the soup until the vegetables are fully cooked, in particular potatoes and carrots. After using a slotted spoon, remove them from the pan and place them in a deep container.
7. Beat the vegetables with a blender until smooth and smooth.
8. Also remove the chicken wings from the pan.
9. Then return the vegetable mass to the broth.
10. Put the chicken wings back in the same way. Stir and taste. Add salt and ground pepper as needed. Boil the soup for 3-5 minutes and remove the pot from the stove.
See also the video recipe on how to make chicken puree soup.
