Light diet chicken soup with excellent taste. It can be supplemented with rice, vermicelli or various vegetables. In today's article, we will consider several options for preparing this dish.
Recipe One: List of Ingredients
It should be noted that this is one of the easiest options. As a rule, even inexperienced housewives can easily cope with the preparation of this dish. To cook a delicious and nutritious chicken leg soup with noodles and potatoes, the recipe of which we will consider later, you should stock up on all the necessary ingredients in advance. Before you start cooking, check if your kitchen has:
- Two medium carrots.
- 150 grams of thin vermicelli.
- Three chicken legs.
- Four potatoes.
Plus, to everything else, care should be taken to ensure that at the right time you can find fresh dill, water, salt and peas of black pepper at hand.
Sequencing
In order for you to get a truly tasty and healthy chicken leg soup with noodles and potatoes, the recommended proportions of the ingredients should be strictly observed. In a pan filled with cold salted water, pre-prepared drumsticks are placed, brought to a boil and the fire is reduced. In order for the broth to acquire a pleasant taste and a beautiful golden hue, a washed but unpeeled bulb is sent to it. After half an hour, it is removed from the pan and thrown into a bucket.
While the broth is boiling, you can do vegetables. They are thoroughly washed, peeled and crushed. Potatoes are diced, carrots are processed using a coarse grater. Vegetables prepared in this way are sent to a pot with boiling broth, covered with a lid and continue to cook over low heat.
Ten minutes later, vermicelli fall asleep and cook another quarter of an hour. After this time, the pan is removed from the stove and seasoned with finely chopped dill. Ready chicken leg soup with vermicelli is poured into plates and served to the table. At will, each serving is decorated with a half boiled egg.
Recipe Two: Product List
This option is interesting because rice will be used instead of vermicelli. In order not to interrupt the cooking process, you need to go to the store in advance and buy the missing products. To cook a fragrant and light chicken leg soup in your kitchen should be:
- 1/3 cup rice.
- Two chicken drumsticks. If desired, they can be replaced with a ham.
- One carrot and one onion.
- A pair of potatoes.
- Three liters of purified water.
To prepare a full-fledged first course, the above list is recommended to be expanded. Two teaspoons of turmeric, a couple of bay leaves, salt, pepper and a small amount of vegetable oil should be added to it.
Process description
To get a nutritious and healthy chicken leg soup, you should strictly adhere to the technology below. First, filtered water is poured into the pan, shins or legs are placed there, brought to a boil and cook until the meat is ready.
While the broth is languishing on the stove, you can do vegetables. They are washed in running water, peeled and crushed. Chopped potatoes and cooked rice are sent to the pan with cooked chicken. The broth is seasoned with salt and turmeric and continue to cook vegetables until soft.
While rice and potatoes are languishing on the stove, you can cook the frying from chopped onions and grated carrots. As a result, they should acquire a beautiful golden hue. In a practically ready soup, add bay leaf and fry and boil for about a quarter of an hour.
Recipe three
To prepare this fragrant and nutritious soup, you should stock up on all the necessary products in advance. Before starting the process, check if your kitchen has:
- Three chicken legs.
- 200 grams of Brussels sprouts.
- One carrot and one onion.
- 200 grams of fresh champignons.
As additional components will be used table salt, herbs, vegetable oil and 50 grams of cheese.
Pre-washed drumsticks are placed in a three-liter pan, half-filled with water, and placed on the stove. After boiling, the liquids reduce the heat and cook for half an hour.
While the broth is languishing under the lid, you can tackle the vegetables. They are washed, peeled and ground. Mushrooms, potatoes and onions are cut into pieces, and carrots are processed using a medium grater.
The chicken drumsticks that have been cooked are removed from the pan and cooled. All vegetables are sent immediately to the resulting broth and cooked until soft. After that, onions, potatoes, mushrooms and carrots are pulled out of the dishes and cooled.
The calves that have cooled off are freed from the bones. The separated meat is crushed using a blender into a homogeneous slurry, combined with vegetables and beat until pureed. The resulting mass is sent to a pan with broth and boiled for five minutes. The prepared soup of chicken legs and mushrooms is poured into plates, seasoned with sour cream and garnished with chopped herbs.