Homemade chicken foot soup cooks quickly, but it turns out delicious and satisfying. It falls into the category of classic recipes, and who doesn't love a good homemade chicken soup? Recommend everyone to cook!
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Warming and flavorful soups are often prepared with chicken broth, but not with a chemical cube, but with real chicken meat! Any part of the bird can be used as the base of the broth: wings, thighs, legs, fillets, etc. And the most budgetary option is chicken legs, while the broth turns out to be no less satisfying, rich, tasty, aromatic. It so happened that chicken feet are rarely used in European cooking. But in Japan, Thailand, China and other Asian cuisines, this part of the bird is given due attention. For example, paws are fried, stewed, aromatic soups are boiled, etc. The meals are rich and healthy, since the paws contain many valuable microelements. Therefore, I recommend everyone to cook this version of the soup.
You can cook such a soup with any ingredients: noodles, noodles, pasta, rice and barley, and this is not a complete list of ingredients. The soup is also delicious with vegetables. As with any chicken soup, it is also advisable to use fresh chicken legs for this recipe, rather than frozen ones. Because defrosting the carcass leaves the poultry without natural moisture, making the chicken dry and not as tasty. If you add frozen vegetables, put them 5-10 minutes earlier than fresh ones. Well, read the rest of the secrets below in the recipe.
- Caloric content per 100 g - 25 kcal.
- Servings - 4
- Cooking time - 1 hour
Ingredients:
- Chicken legs - 4-6 pcs.
- Zucchini - 1 pc.
- Sweet pepper - 1 pc.
- Onions - 1 pc.
- Tomatoes - 4 pcs.
- Salt - 0.5 tsp or to taste
- Ground black pepper - a pinch
- Bay leaf - 2 pcs.
- Allspice peas - 4 pcs.
Step-by-step cooking of chicken leg vegetable soup:
1. Wash the chicken legs and place them in the cooking pot. Add the peeled onion, bay leaf and peppercorns to them. Pour the food with drinking water and place on the stove to cook. When the broth boils, remove the froth, turn the heat to low and continue to cook the broth under a closed lid for 30-40 minutes.
- Always fill the chicken with cold water, do not use hot or warm water.
- If the paws are purchased (I have homemade ones), then drain the first broth to protect yourself from harmful additives that fed the chicken. Add all the spices with the second broth.
- Don't let the broth boil. The fire should be the smallest, otherwise the meat will become tough and the broth cloudy.
2. Wash the zucchini, dry and cut into cubes. If the fruit is ripe, peel the hard skin and remove the tough seeds. They do not do this with young individuals. Peel sweet peppers from seeds and partitions, wash and dry, cut into strips. Cut the tomatoes into 4-6 pieces, depending on the original size.
3. After a certain time, put the zucchini in the soup.
4. Next, send sweet peppers.
5. And add the tomatoes immediately. These are all vegetables with a soft consistency, so they are cooked for the same amount of time.
6. Season the soup with salt and ground pepper and bring to a boil. Then reduce the temperature to a minimum, close the pan with a lid and continue to cook the soup until the vegetables are ready, i.e. until soft. At the end of cooking, remove the onion from the pan - it has given the dish all its taste.
7. Pour the prepared soup into plates and serve hot with a fresh slice of bread. This soup of chicken legs turns out to be delicious, rich and with "gelatinousness", because chicken legs are prone to gelling.
See also the video recipe on how to make chicken foot soup
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