Many people love chicken soup, they are low in calories, easy to digest, healthy and nutritious. And if they are also supplemented with vegetables, it's just a healing stew. Let's cook vegetable soup on chicken wings.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
There are many recipes for poultry. This is fried, baked, and boiled chicken. But the most common among housewives are first courses cooked in chicken broth. Chicken soup is cooked in a variety of ways. Most often, vermicelli, rice, noodles are added to it. But today I propose to get away from cereals and pasta, and cook a chowder exclusively on vegetables. And the introduction of adjika will give a special piquancy to the soup.
This dish is prepared quickly and easily, but despite this, it turns out to be tasty and rich. This soup is easily absorbed by the body, it contains light fats, so it is often consumed by people with stomach problems, as a prophylaxis against gastritis. Also, the first course is suitable for ladies who are looking after their figure. Since the calorie content of the chowder is low, 100 g of chicken wings contains only 12 g of fat. Therefore, this soup can be attributed to dietary meals. In addition, it will help the body recover from colds. chicken broth contains a lot of useful elements that have anti-inflammatory properties.
- Caloric content per 100 g - 45 kcal.
- Servings Per Container - 4-5
- Cooking time - 1 hour 15 minutes
Ingredients:
- Chicken wings - 5 pcs.
- White cabbage - 300 g
- Potatoes - 2 pcs.
- Carrots - 1 pc.
- Adjika - 3-4 tablespoons
- Onion - 1 pc.
- Bay leaf - 2 pcs.
- Allspice peas - 3 pcs.
- Salt - 1 tsp or to taste
- Ground black pepper - a pinch
Cooking Vegetable Wing Soup:
1. Prepare all vegetables. Wash white cabbage and chop thinly into strips. Peel the potatoes with carrots, wash and cut into cubes: larger potatoes, smaller carrots. Although, do this when the broth has already been cooked so that the vegetables do not weather.
2. Wash the wings and place in a saucepan. If they have feathers that are not plucked out, then remove them. You can cut them into phalanges, into smaller slices. Fill them with drinking water, put on the peeled onion and cook the broth for about 45-50 minutes. When the water boils, reduce the temperature and remove all the foam that has formed from the surface, otherwise the broth will be cloudy. Simmer the broth all the time over low heat, periodically removing the noise.
3. After a certain time, remove the onion from the broth. she has already given up all her juices and aromas. Add potatoes and carrots and turn on a large flame.
4. Boil, reduce heat, simmer for about 10 minutes and add shredded cabbage. Place bay leaf and peppercorns.
5. Place adjika next.
6. Stir, bring to a boil and cook food for another 5 minutes. Taste the soup and adjust the flavor by adding salt and ground pepper. Let it boil for a few more minutes and turn off the stove. Place the lid on the saucepan and let the broth steep for 15 minutes for a richer soup.
After this time, pour it into bowls and serve to the dining table. Serve it deliciously with croutons or croutons. You can also put half a hard-boiled egg in each serving.
See also a video recipe on how to make soup with chicken wings and potato dumplings.
