Low-fat chicken soup. Video recipe
Chicken soup is traditionally prepared for children and convalescents: it restores strength, is highly nutritious and lightweight. However, such a dish is also useful for quite healthy adults. Try making a delicate puree soup or a flavored broth with noodles and vegetables.
One of the simplest and most satisfying dishes is chicken puree soup. Add potatoes and carrots to it – the soup will turn out to be thick, tender and very tasty.
You will need: – 300 g of chicken meat on the bones (thighs and breasts); – 3 potatoes; – 1 large carrot; – 1 onion; – 1 tablespoon of wheat flour; – 1,5 tablespoons of butter; – a bunch of dill; – salt; – ground black pepper; – a few slices of white bread.
Rinse the chicken, cut off the fat, put the meat in a saucepan, cover with water and bring to a boil. Remove foam, reduce heat, add salt. Peel the potatoes, cut into cubes and pour into a saucepan with broth. Cook over moderate heat until tender. Remove the chicken from the broth, remove the meat from the bones, chop it finely and put it back in the soup.
Chop the onion, peel and grate the carrots. Heat the butter in a frying pan, fry the onions and carrots in it. Then pour in a little broth, add flour and simmer the mixture, covered, until soft.
Put the roast in the broth, then simmer over the fire for 5 minutes. Salt the soup as needed. Then grind the soup with a blender until puree. Sprinkle it with finely chopped dill and freshly ground black pepper, then pour into warmed bowls and serve.
You can add a little cream to the finished soup, its taste will become even more delicate
Homemade croutons can be served with the puree soup. Cut the white bread into cubes, scatter on a baking sheet in one layer and roast in the oven until golden brown.
Soup with chicken, noodles and mushrooms
This light soup is perfect for those on a diet. It is very nutritious and contains very few calories.
You will need: – 0,5 medium-sized chicken; – 300 g of mushrooms; – 2 carrots; – 1 onion; – salt; – ground black pepper; – parsley; – 2 cloves of garlic; – vegetable oil for frying; – bay leaf ; – black peppercorns.
Wash the chicken, cut off the fat, put the meat in a saucepan, cover with water. Bring to a boil and remove the foam from the broth, add black peppercorns and bay leaf. Cook the broth over moderate heat until tender.
Rinse the champignons and cut into slices. Peel carrots and onions, chop finely. Chop the garlic in a mortar. Fry carrots, onions and garlic in vegetable oil until golden brown.
Remove the chicken from the broth, remove the meat from the bones and cut it into cubes or strips. Strain the broth, pour it into a clean saucepan, add the mushrooms, salt and cook for 5 minutes. Then add the carrot and onion stir-fry to the soup and cook for another 5 minutes.
In a separate saucepan, boil the noodles and add them to the finished soup along with the chopped chicken. Chop the parsley finely and add it to the pot as well. Let the soup sit for a few minutes, covered, and serve on bowls. Serve sprinkled with freshly ground black pepper on each serving.