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Chicken soup

Chicken soup


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Boil the chicken. After the meat boils, take it out and add to the soup a julienned onion, finely chopped pepper and carrot put on a large grater. I left the liver, pipota and chicken heart in the soup.

Let it boil for 15 minutes. During this time, prepare the dumplings: beat an egg and add 4 tablespoons of semolina. Add the baking soda and mix well. Let stand 10 minutes to rest. Put 1-2 teaspoons in the soup (so that the dumplings do not stick to it) and then put a dumpling in the soup. Let it cook for another 20 minutes. Add the larch, salt and lemon juice to taste.


Chicken meat recipes

Discover us chicken recipes and learn to cook soups, broths, steaks, meatballs or other dishes with this type of meat. Find out how to use chicken meat in the best dishes for children and family!

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    After the occasion +

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    Indian meatballs are easy to prepare and can be a delicious option for the whole family. Indian spices offer a flavor.

    Chicken meatballs are great for both babies and the whole family. They are easy to prepare, delicious and easy to eat.

    Meatball soup with pasta is ideal for a baby over 1 year old, especially if he has a few teeth. And if this.

    Meatball soup is a dish that is passed down from generation to generation and is always much more delicious and delicious.

    Poultry is an important source of protein. Weak meat, such as chicken breast, can be introduced into the baby's diet.

    Meat can be introduced into the child's diet from 6 months and a half - 7 months and must be served at least 5 days a week.

    Baby meat soup is a simple recipe, which gives the baby an ideal nutritional intake in the months of diversification, being.

    Tomato soup is ideal for a child. We offer you a delicious soup with tomatoes and alphabet pasta, with chicken, which will surely.

    Sarmales are traditional when the winter holidays are approaching and certainly every housewife, mother, woman, thinks they are not.

    Meatball soup always reminds us of childhood. Build your little one a beautiful, delicious and healthy memory.

    Because pasta with sauce involves frying in oil, many mothers avoid giving their children their delicacy. But you can also prepare them in.


    Chicken meat recipes

    Discover us chicken recipes and learn to cook soups, broths, steaks, meatballs or other dishes with this type of meat. Find out how to use chicken meat in the best dishes for children and family!

    Food type +

    • Aperitifs (247)
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    • Soups (61)
    • Desserts (362)
    • Dishes (678)
    • Seals (75)
    • Masonry and bricklaying (12)
    • Salads (195)
    • Sauces (66)
    • Soups (121)
    • Bread (18)
    • Mamaliga (6)
    • Finger Food (413)

    Method of preparation +

    After season +

    The main ingredient -

    • Meat (469)
      • Pork (35)
      • Chicken meat (281)
      • Beef (79)
      • Turkey meat (102)
      • Goat meat (1)
      • Rabbit meat (3)
      • Goat meat (1)
      • Quail meat (3)
      • Wild boar meat (1)
      • Venison (2)
      • Minced meat (28)
      • Chicken meat (13)
      • Gasca (5)
      • Duck meat (3)

      Preparation time +

      By origin +

      • Romanesti (113)
      • Italian (168)
      • Greek (19)
      • American (39)
      • Bulgaria (2)
      • French (26)
      • Chinese (19)
      • Indian (22)
      • Turkish (17)
      • Mexican (12)
      • Spanish (8)
      • Hungarian (2)

      After the occasion +

      After meal time +

      Other features +

      Indian meatballs are easy to prepare and can be a delicious option for the whole family. Indian spices offer a flavor.

      Chicken meatballs are great for both babies and the whole family. They are easy to prepare, delicious and easy to eat.

      Meatball soup with pasta is ideal for a baby over 1 year old, especially if he has a few teeth. And if this.

      Meatball soup is a dish that is passed down from generation to generation and is always much more delicious and delicious.

      Poultry is an important source of protein. Weak meat, such as chicken breast, can be introduced into the baby's diet.

      Meat can be introduced into the child's diet from 6 months and a half - 7 months and must be served at least 5 days a week.

      Baby meat soup is a simple recipe, which gives the baby an ideal nutritional intake in the months of diversification, being.

      Tomato soup is ideal for a child. We offer you a delicious soup with tomatoes and alphabet pasta, with chicken, which will surely.

      Sarmales are traditional when the winter holidays are approaching and certainly every housewife, mother, woman, thinks they are not.

      Meatball soup always reminds us of childhood. Build your little one a beautiful, delicious and healthy memory.

      Because pasta with sauce involves frying in oil, many mothers avoid giving their children their delicacy. But you can also prepare them in.


      Chicken meat recipes

      Discover us chicken recipes and learn to cook soups, broths, steaks, meatballs or other dishes with this type of meat. Find out how to use chicken meat in the best dishes for children and family!

      Food type +

      • Aperitifs (247)
      • Drinks (60)
      • Soups (61)
      • Desserts (362)
      • Dishes (678)
      • Seals (75)
      • Masonry and bricklaying (12)
      • Salads (195)
      • Sauces (66)
      • Soups (121)
      • Bread (18)
      • Mamaliga (6)
      • Finger Food (413)

      Method of preparation +

      After season +

      The main ingredient -

      • Meat (469)
        • Pork (35)
        • Chicken meat (281)
        • Beef (79)
        • Turkey meat (102)
        • Goat meat (1)
        • Rabbit meat (3)
        • Goat meat (1)
        • Quail meat (3)
        • Wild boar meat (1)
        • Venison (2)
        • Minced meat (28)
        • Chicken meat (13)
        • Gasca (5)
        • Duck meat (3)

        Preparation time +

        By origin +

        • Romanesti (113)
        • Italian (168)
        • Greek (19)
        • American (39)
        • Bulgaria (2)
        • French (26)
        • Chinese (19)
        • Indian (22)
        • Turkish (17)
        • Mexican (12)
        • Spanish (8)
        • Hungarian (2)

        After the occasion +

        After meal time +

        Other features +

        Indian meatballs are easy to prepare and can be a delicious option for the whole family. Indian spices offer a flavor.

        Chicken meatballs are great for both babies and the whole family. They are easy to prepare, delicious and easy to eat.

        Meatball soup with pasta is ideal for a baby over 1 year old, especially if he has a few teeth. And if this.

        Meatball soup is a dish that is passed down from generation to generation and is always much more delicious and delicious.

        Poultry is an important source of protein. Weak meat, such as chicken breast, can be introduced into the baby's diet.

        Meat can be introduced into the child's diet from 6 months and a half - 7 months and must be served at least 5 days a week.

        Baby meat soup is a simple recipe, which gives the baby an ideal nutritional intake in the months of diversification, being.

        Tomato soup is ideal for a child. We offer you a delicious soup with tomatoes and alphabet pasta, with chicken, which will surely.

        Sarmales are traditional when the winter holidays are approaching and certainly every housewife, mother, woman, thinks they are not.

        Meatball soup always reminds us of childhood. Build your little one a beautiful, delicious and healthy memory.

        Because pasta with sauce involves frying in oil, many mothers avoid giving their children their delicacy. But you can also prepare them in.


        Noodle Poultry Soup Ingredients:

        • a few pieces suitable for soup from a rooster raised in the backyard of mothers-in-law back, wings, neck, legs (or pieces with chicken bone, or chicken, preferably grown in the yard) - around 1 kg-1.5 kg
        • 1 large onion
        • 2-3 carrots (about 200-250 gr.)
        • parsley - root, parsnip, celery (about 200-250 gr)
        • optionally, you can add 1 clove of garlic and in summer, a small bell pepper
        • greens, salt, pepper

        Preparation of Poultry Soup with Noodles

        Boiling meat and vegetables

        1. The meat, well cleaned of any feather residues, possibly topped with a kitchen cake or on the stove flame and then well wiped with absorbent paper napkins, is boiled in cold water with a tablespoon of salt. The water should be about a handful wide. As soon as it boils, reduce the heat to a minimum and remove the foam that forms on the surface 2-3 times. Especially if you use young spring vegetables for spring soup, it is good to add after foaming the soup. If the vegetables are from autumn, they can be added faster, immediately after the soup starts to boil.

        2. The foam formed on the surface on the poultry soup will be removed as many times as needed. There is nothing toxic in this foam, they are just coagulated meat proteins, a substance similar to egg white (albumin). It is sure that it will disturb the soup, giving it an unpleasant appearance, so it is good to remove it. After 3-4 foams, this foam will not form, it will disappear by itself.

        3. Continue to boil the poultry soup, over low heat, almost without boiling, until the meat softens well. Likewise, the vegetables will be cooked. For a successful soup, the fire must be slow and the soup must not boil.

        Strain the bird soup

        4. When both the meat and vegetables are well cooked, strain the soup through a sieve placed on top of a clean pot. This step is very important, many meat or vegetable particles will remain in the sieve that could disturb the soup, otherwise.

        Boiling the noodles in the soup

        If you use homemade noodles, especially fresh ones, there is no need to boil them separately. They will not disturb the soup handcuffed a bit. The strained poultry soup is put on the fire again. Season with salt to taste. When it boils, add it noodles (or dumplings) all at once (I used noodles from an egg, fresh, made right then, for noodle recipe in pictures but also the video version, click here.).

        It is important, however, not to add noodles except in the soup that will be consumed immediately. For example, if you have made 4 liters of soup and are going to serve 4 servings (about 1.4 liters), measure the right amount of soup to serve and add noodles or dumplings only in that, I measure which one hand of noodles / person. The rest of the soup is cooled and kept in the fridge, boiling and adding noodles and greens when we serve it and when it will be as good and with the same taste as when we took it from fire.

        If you use noodles (noodles) to buy, they are boiled in salted water, separately, drained, clarified and then added to the soup.

        Service

        Poultry soup with noodles is served hot. You can add chopped greens to the pot, I prefer to sprinkle it on the plate. Put the lid on the pot and let it steam for only a few minutes. Put the soup in plates where you can add, as you prefer, boiled carrots, chopped green parsley and pepper.


        Chicken soup with dumplings:

        for soup (a 4 liter pot)

        • 1.5 - 2 kg. bone-in chicken (back, neck, paws, wings, thighs)
        • 3 large carrots
        • bleach according to taste and content of the space (pantry): celery, parsley root, parsnip, 200 - 250 grams in total
        • 1 large onion
        • salt and pepper
        • green parsley for sprinkling

        gray dumpling (the dumplings in the ingredients below are enough for 4 servings)

        • 1 egg tied
        • 60 grams of gray
        • 1 pinch of salt

        Preparation of chicken soup with dumplings:

        1. It is important that for the soup we must have chicken with bone. This will give the soup consistency and taste. If we have a country chicken, so much the better. Keep in mind, however, that this chicken may boil harder than industrially raised chickens. The taste of the soup, however, will be much better. Chicken is checked for feathers. If we discover them, we quickly talk the skin with a kitchen cake or with the flame from the stove. Carefully wipe the chicken pieces with paper towels.

        2. In a large pot, boil the meat in 4-5 liters of cold water, along with 1 teaspoon of salt. The fire should be medium until the water in the pot heats up without boiling, then reduce to a minimum.

        Foam removal

        3. With a spoon or a foamer, collect the foam formed on the surface several times, successively (3-4 times). There is no loss if you throw away some of the fat. This foam is a cocktail of water-insoluble proteins, which coagulate in this form. It is mostly made up of albumin, the same substance we find in egg white. It's not "dirt", but it definitely negatively affects the final look of the soup.

        What kind of vegetables are added to chicken soup?

        3. While the meat is boiling in the pot on its own, prepare the roots for the soup. What is indispensable for a good soup are carrots, celery and onions. As a proportion, celery should weigh as much as half of the carrots (400 grams of carrots, 200 grams of celery). You can add other roots (parsnip, parsley root) and in summer I like to put a small bell pepper. What gives the soup sweetness, but also a beautiful yellow color, is the carotene in carrots.

        A secret: for a more intense yellow soup, keep a piece of the last layer of onion peel, no bigger than a tulip petal, for example. This amount will help a lot in color. If you leave more onion peel, however, the soup may be too dark.

        4. After the foam no longer forms on the surface of the liquid in the pot, add the vegetables to the pot and continue cooking on a very low heat, without boiling, until both the meat and the vegetables are well cooked.

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        This type of cooking is called extractive and the reasons why we prepare the soup in this way are twofold. The first is that by extractive boiling, at low temperature, the juice will transfer much more nutrients from meat and vegetables. Second: boil the soup over low heat, it will be much clearer than if we boiled it.

        Strain and rinse the soup

        5. After the meat and vegetables have boiled well, remove them from the pot with a whisk. If desired, some of the meat, cleaned of bones and skin, can be added to the soup. So are sliced ​​carrots. From this meat you can prepare a good sauce for pasta (with the addition of soup, vegetables, tomato sauce, etc.) or it can be used to prepare a salad (here the salad recipe with chicken breast - in which you can replace the breast with meat boiled in soup).

        Through our parts, we usually serve the poultry broth with boiled carrots and boiled potatoes separately in a quantity of soup, with a tomato or cherry sauce.

        6. The soup left in the pot is strained through a thick sieve, if necessary even several times, until it remains clear.

        If the soup is still opaque, it can be clarified with 2 beaten egg whites with 1 pinch of salt. Pour hot soup over the egg whites, mix with the pear-shaped target, put on the fire and heat well. The egg whites will rise to the surface causing the impurities in the soup. Strain the soup through a sieve. Another cleansing solution would be with lean beef, minced and mixed with raw egg whites. Proceed as in the previously described variant.

        Make semolina dumplings for soup - a few words about the ingredients

        Semolina dumplings, which everyone wants soft, well-grown and fluffy, are perhaps the simplest culinary preparation. I wouldn't say they have secrets. It's all about having basic knowledge about the two ingredients they contain: egg and semolina.

        The egg must be fresh and large, weighing 60 grams. If it is lighter than that, reduce the amount of semolina used according to the weight of the egg.

        Grisul is a milling product obtained from wheat, with a greater granulation than flour. It has the quality of absorbing a lot of liquid. When boiling, you increase its initial volume. Due to the qualities of semolina and the observance of the correct proportions, the dumplings will grow in the soup several times and will be fluffy. NO GROWING AGENTS ARE ADDED TO GRAY DOUBLES. DO NOT boil semolina dumplings in water, adding them to the soup later. That's because we want the liquid absorbed by semolina to be tasty soup, not clear water.

        Note: from an egg and 60 grams of semolina results dumplings for 4, maximum 6 servings of soup. I do not recommend preparing dumplings for the entire amount of soup prepared, but only for how much is to be consumed immediately. The rest of the soup, clarified, is stored in the refrigerator or can be frozen for later use.

        These are also a perfect garnish for chicken soup quick homemade noodles, ready in just 5 minutes (click for recipe) . They have a fluffy consistency, between ordinary noodles and dumplings.

        Preparing dumplings

        1. Beat the egg with a fork in a bowl, just enough to start to form a little foam on the surface.

        2. Add the semolina in a thin line, while mixing in one with a fork. Finally, let the pasta obtained rest at room temperature for 10-15 minutes. During this time, the semolina will be soaked with the egg and the paste will become much more consistent.

        While the dumpling dough is resting, put 1.2-1.5 liters of strained soup on the fire. Heat the soup, adjust the taste with salt. When it comes to a boil, soak a tablespoon in the soup and take small amounts of the already rested dumpling dough. Let it fall into the boiling soup. Do not take large pieces of dough, because dumplings grow a lot when boiled. After the prepared dough is exhausted, bring the soup to a boil. Then turn off the heat and cover with a lid. Let it rest for 10 minutes, during which time the dumplings will swell wonderfully.

        The soup is served hot, adding freshly ground pepper and chopped green parsley.


        Chicken Soup with Razalai

        Chicken Soup with Razalai

        Chicken soup for me was always cooked over low heat and boiled for hours because my grandmother, mother and all the "women" (older women) argued loud and clear that it does not work soup clear it by boiling over high heat. It should boil over low heat if you want it to come out clear to see the bottom of the plate. If it comes out chicken soup cloudy is great shame…

        For this reason, I always cooked it on Saturdays when I had plenty of time to let it boil over low heat so as not to disturb it. They now did what I did, took my heart in my teeth and put all the necessary ingredients for chicken soup into the Expert Plus pressure cooker from Pyramis (I say all because before I first put the chicken in water, salt, let it boil, froth it and then I put the vegetables…. What else was a clearly established ritual that we never violate…) and I put it on the fire!

        Sincere? I had some heartbreak… I was thinking while I was laughing, how did you get out soup? If he gets upset, how do I present myself with such a troubled zama in front of my family? I was already thinking of another option soup what to serve my family in case I fail… The 20 minutes have passed and I could feel my heart going crazy… I let the steam drain and opened the lid of the pot…

        Surprise . I had a in front of my eyes soup clear I could see the bottom of the pot so flour was yellow, clear…. I can now say to all those who claim that chicken soup boil over low heat as not true! You can shorten the cooking time and get one Soup flour, clear, boiled in a short time.

        Ingredients Chicken Soup with Razalai :

        1 piece chicken raised in the yard
        5-6 pieces carrots
        1 smaller celery
        3 parsley roots
        1 small cabbage created
        1 small gulie
        1 small onion
        3 cloves garlic
        1 tablespoon peppercorns
        5-6 beans
        salt

        Razalai ingredient :
        1 or
        5 tablespoons flour
        ½ teaspoon salt

        Preparation of Chicken Soup with Razalai :

        We slice the chicken and put it in Expert Plus pressure cooker in cold water about 5 l. Carrots, parsley, celery and gulia are cleaned, washed and cut into quarters. Remove the first layer of leaves from the onion and garlic as you go by hand, cut the end with a mustache and wash them. The created cabbage is washed. Along with the chicken, place in the pot the vegetables listed above together with the peppercorns and 1 generous tablespoon of salt. We close the miracle pot with the lid, put the safety valve in step 2 and put it on the fire. From the moment the steam starts to come out on the valve, we leave the pot on the fire for 20 minutes.

        While chicken soup boil we deal with razalai. What am I razalaii . Razalaii we use them at soup instead of the faithful and we usually prepare them at home. They are easy to prepare and we don't have as much headache as other types of noodles that boil in it. soup delicious. I want to tell you that chicken soup it is highly respected in our parts and is cooked more on holidays or Sundays. But let's not talk too much and see how we prepare razalaii

        Preparation of Razalai for Chicken Soup :

        In a bowl put 5 tablespoons of flour, 1/2 teaspoon salt and 1 egg. Mix until all the flour is incorporated and we obtain a homogeneous and harder dough (if the dough is soft you can add more flour, or if you have not incorporated all the amount of flour you can add a little water.
        I tell you these things because it matters a lot the size of the egg used, the type of flour used! ). The dough being made, we have no choice but to put the dough on the fine grater. Grate on a towel, clean napkin all the dough for razalai and let them dry for 20-30 minutes.
        This time soup ours boiled. We open the pot lid after we have drained the steam, we take out the chicken, vegetables and season with salt if necessary and we sprinkled with a little dried green parsley (some still use Delikat for seasoning I prefer to taste the fresh vegetables and use only salt if it is still necessary).
        slip soup and from the remaining meat we can prepare a delicious steak only as grandma knew how to do…. ( Grandma's Chicken Steak ).

        I put salted water to boil and when it boils I add it razalaii . I strain them when they are cooked, I wash them under a stream of water then I put them in a soup bowl and pour them on top chicken soup strained. You can pour more or less soup, it depends on how thick you want it to be.

        At other houses, razalaii boil directly in soup, I prefer this method of boiling them separately even if I have several dishes to wash… And now I serve you with a portion of Chicken Soup with Razalai as it is prepared in our area.
        In Sweet Soup instead of raisins we can boil Cut the Squares . Good appetite .


        About chicken soup with dumplings

        In Transylvania and Banat this soup with semolina dumplings is "Sunday soup". It's really good! I saw on the internet different expressions like "dumpling soup" or "dumpling soup". We don't really have a way to make a dumpling soup. We have a meat soup in which we boil dumplings at the end. I sincerely hope that those who make "dumpling soup" do not actually make nylon soup, that is, in short: water, the basis for food (vegeta, delicacy, spice or other things) and dumplings. That has nothing in common with any soup and is called "nylon soup", meaning a "chemically superior" soup that is neither tasty nor healthy. If we keep making soup we must have vegetables, vegetables and preferably meat with bones and skin.

        Regarding the galvanized glove, DEX says the following:

        So both the plural version of "dumpling soup" and the less used version of "dumpling soup" are accepted.

        Soup with semolina dumplings is made from poultry meat (chicken, duck, goose, rooster, country chicken, turkey), mainly from carcasses left after deboning, back, wings, neck, pipota, heart. It is a shame to use the thighs and even less the chest for soup. We need bones, skin, not dry breast meat. You can make chicken soup or whole country chicken, even coconut, because their meat is not suitable for anything else, being stronger but very tasty!

        Any meat soup is good with many bones. Obviously, do NOT throw the first water in any soup or poultry. The first water is really soup. If you throw it in the gutter, you run out of soup. You can find more information on how to make poultry soup here. Clear soups (poultry or beef) are foamed only for aesthetic reasons.


        Baked chicken soup

        Chicken soup made in the baking oven with bread is a traditional recipe prepared in Sălaj County.

        The essential condition for success is a fat country chicken to which a good oven is added, in which the bread is usually baked, ie an oven with a constant temperature, which does not "burn". An enameled clay pot is the last detail needed.

        The French say that the best soup is made from black chicken, so for a perfect baked chicken soup, put a black chicken on the list. You need two more carrots, a parsley, a small celery, a sweet bell pepper, a few cloves of garlic, a large onion, salt and a few peppercorns.

        The chicken is cut into pieces and put on the fire with cold water. After all the foam has been collected, add the vegetables, spices and then the lid, which is sealed all around with bread dough.

        Put the pot in the oven. In Sălaj, next to the soup pot, two baking trays are placed. Everything stays in the oven, without the need to walk about 0 and a half. When the bread is ready, the soup is ready.

        Unseal the lid and put a healthy handful of parsley. The soup is eaten hot with fresh bread and vegetables. The soup is very thick and yellow. At the end, the chicken mug is eaten with grated horseradish or mujdei or, for those who are sensitive to cream.



Comments:

  1. Maza Blaska

    It certainly is not right



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