Poultry meat is ideal for preparing low-fat first courses that you can safely include in your diet and not think about extra pounds. Cook chicken soup, such as creamy with vegetables, sorrel with egg, or Japanese with buckwheat noodles.
Delicate creamy chicken soup
Ingredients:
- 2 chicken legs;
- 1.5 liters of water;
- 1 potato;
- 1 onion;
- 1 carrot;
- 300 g of canned peas;
- 250 ml of 10% cream;
- 5 black peppercorns;
- 1 bay leaf;
- salt;
- vegetable oil.
Remove the skin from the legs, cut them into legs and thighs, fold into a saucepan and fill with water. Cook them for 15-20 minutes over medium heat, periodically removing the gray foam with a slotted spoon. Peel the potatoes, cut into wedges and add to the chicken for another 20 minutes. Pour everything into a colander, save the broth.
Cool the meat a little, separate from the bones and divide into fibers. Set aside a third of it, chop the rest together with boiled potatoes in a blender, return to the broth and simmer for 8 minutes, seasoning with salt, pepper and bay leaf. Mash the green peas without liquid until puree, whisk with cream and stir into the soup.
Grate the carrots on a coarse grater, peel the onion and chop finely. Fry two vegetables in vegetable oil and add to a saucepan. Heat the creamy soup for 3-4 minutes. Add some chicken to each serving of the hot dish.
Chicken sorrel soup
Ingredients:
- 1 large chicken leg;
- 2 liters of water;
- 300 g of sorrel;
- 2 potatoes;
- 2 chicken eggs;
- 20 g of dill;
- salt.
Put the chicken leg to boil in the specified amount of water. After 20 minutes, add the diced potatoes to the broth and simmer over medium heat for another 20 minutes. Cook hard-boiled eggs on the adjacent burner, peel them free and chop with a knife. Chop the dill and sorrel into small pieces. Transfer the herbs and eggs to the soup, and simmer for 5 minutes with salt.
Japanese chicken soup
Ingredients:
- 300 g chicken fillet (breast or thigh);
- 1, 8 liters of water;
- 120 g of buckwheat noodles;
- 1 bell pepper;
- 20 g of ginger root;
- 1 clove of garlic;
- 50 ml lemon juice;
- 3 green onion feathers;
- salt.
Cook chicken fillet in salted water until tender, along with grated ginger root and crushed garlic. Strain the broth through a fine mesh sieve or a couple of layers of cheesecloth and return to the saucepan. Cut the meat into slices. Dip the noodles into it, bring them to readiness, as written in the instructions on the package, and discard in a colander. Boil the bell peppers, cut into strips, for about a minute and lay out. Pour the broth into bowls, add the rest of the ingredients, add a drop of lemon juice, sprinkle with green onion rings and serve immediately.
