Soups bring variety to our menu. They are easy to prepare and therefore have become an everyday dish.
Various vegetables, cereals, croutons, mushrooms, herbs, pasta, spices and spices make the soup attractive and healthy. And if you prepare a dish with fresh chicken and potatoes and eat it, a bright and cheerful mood will brighten the day and attract good luck.
Chicken soup with potatoes - general cooking principles
First of all, you need to choose a chicken. Some will do this at the market, but most buy food in supermarkets. Buy wherever you want, but remember that only homemade chicken will give the dish a rich meaty taste.
So, first the broth is cooked. If the bird is store-bought, then be sure to drain the first water to get rid of harmful substances.
The broth should not be left unattended. It is necessary to periodically remove the foam - coagulated protein.
Vegetables are thoroughly washed and peeled. As a rule, they are stewed in soup.
We salt the broth at the end of cooking, that is, when it turns into soup.
You will need a knife for cutting meat and scissors for cutting bones.
We use clean bottled water to prepare chicken soup with potatoes.
During the cooking process, we boldly experiment with spices and herbs; we generously add fresh herbs to the finished dish.
1. Chicken soup with potatoes “Homemade”
The rich soup will feed the whole family. Vegetables sauteed in oil give it a pleasant creamy taste, and seasonings give it a spicy aroma.
Ingredients:
One and a half kilograms of chicken.
Three liters of water.
Three potatoes.
Carrot.
Medium bulb.
20 grams of butter.
A bunch of thyme, parsley.
Lavrushka.
Leek leaf.
Two teaspoons of salt.
Culinary thread.
Cooking method:
We wash the chicken carcass under running water. We remove fat, lungs and tailbone.
Carefully remove the brisket and divide the rest into pieces.
Place the meat in a saucepan with cold water and cover tightly with a lid.
Reduce the heat after the broth boils.
Use a slotted spoon to skim off the foam - coagulated protein - which inevitably forms during the processing of chicken meat. Cook the broth until tender, leaving the lid ajar.
Place parsley stems, a few sprigs of thyme, and a bay leaf on a leek leaf, wrap and tie with kitchen thread. We load the resulting fragrant bouquet into the broth, placing the tip of the thread near the handle of the saucepan.
Peel the potato tubers, wash and cut into cubes. Load into soup.
Cut the carrots into small pieces.
Chop the onion and add it to a frying pan with butter. Add carrots and sauté vegetables. Add them to the soup a few minutes before the chicken is ready. Salt to taste.
When the soup is ready, remove it from the heat and remove the seasoning. Chop the fresh parsley leaves and add them to the saucepan. The soup needs to stand under a tightly closed lid for a short time.
2. Chicken soup with potatoes “Diet”
A light soup with lean meat and healthy vegetables is suitable for lovers of low-calorie but tasty dishes.
Ingredients:
Three hundred grams of chicken fillet.
Two potatoes.
One carrot.
Onion head.
Lavrushka.
Pepper mixture.
Salt.
Cooking method:
Chop the washed meat into large pieces.
Chop the peeled onion.
Cut the carrots into circles and divide them into four parts.
Cut the peeled potatoes into nice cubes.
Fill the bowl with cold water and add pieces of meat. Drain the first broth, boil the second and be sure to remove the resulting foam with a ladle. The meat is cooked over moderate heat until half cooked.
Pour prepared vegetables into a saucepan: potatoes, carrots and onions. Season the soup with salt and pepper, add bay leaves.
Cook the dish under a well-closed lid over low heat at a low simmer for about half an hour, until the potatoes and carrots are cooked through.
Finely chop the dill and add to the prepared soup.
3. Chicken soup with potatoes “Flight of Fantasy”
With a thick and rich soup with a pleasant tomato flavor, you can feed your friends to their fill and surprise them with an unusual ingredient (eggs).
Ingredients:
Three chicken thighs.
Seven cherry tomatoes.
Two potatoes.
Three eggs.
Carrot.
A bunch of green onions and a head of onion.
Three bay leaves.
Salt.
Cooking method:
Using a sharp knife, remove the chicken skin and separate the meat from the bone.
Place the bones in cold water and cook the broth. Place bay leaves.
Cut the pulp into small pieces.
Peel the potatoes and turn them into cubes with a knife.
Cut the carrots and onions into strips and fry until soft.
Chop the green onions.
When the broth has simmered for half an hour, remove the meat with the bone and bay leaf from the saucepan. Load in pieces of raw chicken pulp and potatoes.
After ten minutes, pour in the stewed carrots and onions. Salt the soup.
Cut the tomatoes into four parts and add to the saucepan.
Break the eggs into a deep plate and beat a little. Pour them into the soup in a thin stream and at the same time stir with a whisk to distribute evenly.
Pour green onions into the finished dish.
4. Chicken soup with potatoes “Quick and easy”
The soup is easy and quick to prepare. Pieces of meat melt in your mouth, the juice of finely grated carrots gives off a delicate aftertaste, and the vegetable seasoning gives off its pungency and aroma.
Ingredients:
0.400 kg chicken breast.
Three potatoes.
Bulb.
The carrot is medium and small.
A bunch of parsley.
Vegetable seasoning.
Cooking method:
Cut the chicken breast into arbitrary but small pieces and place in a saucepan. Fill with cold water and begin the cooking process. The foam from the chicken broth must be skimmed constantly.
When the meat is half cooked, you need to start loading the prepared vegetables.
Grind a medium carrot on a coarse grater. Small - grate on fine.
Cut the onion into half rings.
Fry the grated medium carrot until soft. Add the onion and simmer for a few minutes.
Cut the potatoes into medium cubes and add to the soup. Salt to taste. Add finely grated carrots.
Add the roasted vegetable mixture to the soup.
When the soup is almost ready, you need to add a teaspoon of vegetable seasoning. You need to taste the dish for salt and add it if necessary.
Cook the soup until the meat and potatoes are ready. Before finishing cooking, add chopped fresh parsley leaves. Cover the saucepan and turn off the stove.
5. Chicken soup with potatoes and noodles
A simple soup is indispensable for a delicious lunch. The presence of vermicelli in it will save the housewife from preparing the second course.
Ingredients:
Medium chicken breast with bone.
Three potatoes.
Half a glass of short noodles.
Carrot.
Bulb.
Two tbsp. spoons of butter.
Table salt, a mixture of peppers.
Seasoning for chicken soup.
Bunches of dill and parsley.
Cooking method:
Wash the meat thoroughly, place one piece in a bowl with cold, clean water and prepare the broth in the usual way.
Fry the grated carrots and chopped onions in butter until the vegetables are soft and golden brown. Pour onto a separate plate and let cool.
Chop the prepared potatoes as finely as possible.
When the meat is cooked, remove it and use a knife to separate the flesh into small pieces. Pour back into the broth along with the potatoes.
Season the soup with salt, pepper and seasoning to taste.
Add fried vegetables.
Add vermicelli, wait for the soup to boil, mix everything thoroughly.
Chop the dill and parsley and add to the soup at the end of cooking.
6. Chicken soup with potatoes “Scottish”
The combination of unusual ingredients gives chicken soup with potatoes an unexpectedly pleasant sweet and salty taste. It should be noted that only rooster meat is necessarily used in the original dish.
Ingredients:
Chicken carcass.
Two potatoes.
Leek.
Two tbsp. spoons of rice.
0.300 kg prunes.
Dill with parsley - fragrant greens.
Cooking method:
We cut up the chicken carcass: remove the fat, tailbone, wing flaps, and loin. Chop the remaining meat into pieces.
Place the chicken in a bowl of hot water and cook the broth.
Separate the white part of the leek and cut it lengthwise. Then cut diagonally into wide strips. We send it to the broth.
We take out the finished meat, and when it has cooled a little, remove the bones. Cut the resulting pulp into small pieces.
Add rice and stir. Add chopped potatoes to the soup. Next, pour in the meat pulp.
Cut the prunes into four pieces. Pour it into the soup when the rice and potatoes are almost cooked.
Add chopped aromatic herbs to the plate with the finished soup.
7. Caucasian chicken soup with potatoes
Moderately fatty, thick soup has a pleasant taste and slight spiciness.
Ingredients:
Five chicken wings.
Four small potatoes.
Half a cup of boiled chickpeas.
Green cilantro.
Tomato.
Half a bell pepper.
Art. spoon of melted butter.
One teaspoon of salt.
A mixture of allspice.
Ground red paprika.
Cooking method:
Place the meat in a bowl and cook the broth, changing the water once. Remove foam. Remove the meat and strain the broth.
Finely chop the onion and pepper.
Peel the tomato and chop into small pieces.
Place onion, salt and ghee in a frying pan. Simmer a little and add tomato and pepper. Allow the vegetables to fry well, then pour them into the pan and pour in the broth. Add potatoes and chickpeas cut in half, mix everything.
When the potatoes are almost cooked, add the chicken. Pepper thoroughly and add a spoonful of red paprika.
Cook the dish over low heat. The lid must be closed.
Add cilantro to the already turned off soup.
8. Chicken soup with potatoes, cucumbers and melted cheese
The soup is thick, rich and satisfying. The combination of cucumbers and mustard adds piquancy and a bitter-salty taste to the soup. Processed cheese forms golden fatty rings on the surface
Ingredients:
Three potatoes.
Two chicken legs.
Two onion heads.
Carrot.
One teaspoon of mustard.
Two processed cheeses.
Four pickled cucumbers.
Vegetable seasoning with salt.
Fresh greens.
Cooking method:
We wash the legs well, cut them and prepare the broth.
Cut the potatoes into small pieces and place them in a saucepan with soup.
Chop the onion and pour it into the frying pan. Add carrots, cut into strips. Fry the vegetables in vegetable oil, stirring constantly.
Cut the cucumbers into rings and also pour them into the frying pan. Add a spoonful of mustard and continue to simmer the vegetable mixture. Then transfer the contents of the frying pan to the saucepan.
Cut the processed cheese into cubes and add them to the soup about five minutes before it’s ready. Add vegetable seasoning to taste.
Pour the greens into a bowl of soup.
Chicken soup with potatoes - tricks and useful tips
- If you make the preparations for the soup in advance, it can be prepared very quickly.
- The optimal ratio of chicken and water for a rich broth is 1:3, that is, for one kilogram of poultry you will need three liters of liquid. Then it will not be too greasy and will not turn into a broth.
- To prevent the broth from becoming cloudy during cooking, immediately after boiling, reduce the heat as much as possible.
- If you stew vegetables and roots before adding them to the soup, it will acquire a beautiful amber color.
- To prepare the “correct” broth, you first need to pour water, then load the chicken into it.
- Ghee gives the soup a creamy taste.
- To make a rich broth, the chicken is poured with cold water, and to get juicy meat, it is poured with hot water.
- Excess fat spoils the taste of the soup, so it should be removed.
- It is better to use meat on the bone. Be sure to remove the coccygeal glands, as they give the broth the smell of wet feathers.
- It is important to know that one kilogram of chicken contains approximately 450–500 grams of fillet.
The variety of recipes sometimes confuses novice cooks and the choice of the first dish becomes truly painful. In this step-by-step recipe with photos, we will tell you how to make chicken soup with potatoes, simple, flavorful and everyone’s favorite. This is exactly the kind of soup that both adults and children will enjoy, and its golden broth has real life-giving power.
Chicken soup with potatoes is one of the simplest, but very popular first courses. Homemade chicken soup can become not only a first course, but also a real medicine during an illness or immediately after it. Life-giving broth can quickly get you back on your feet even after severe colds.
Calorie content of chicken soup with potatoes
The calorie content and nutritional value of chicken soup with potatoes are calculated for 100 grams of ready-made first course.
The table shows approximate values. The BJU of a dish can vary significantly depending on the additional ingredients used.
You can prepare such a simple soup either from a whole chicken or from individual parts: legs, drumsticks, chicken thigh, breast fillet. Adding potatoes to the soup will make the dish more satisfying.
How to cook chicken soup with potatoes
Chicken soup with potatoes, prepared according to the recipe below, is suitable for children from three years of age, as well as for adults and the elderly. From the specified amount of ingredients you can cook 6-7 servings of delicious soup.
Ingredients
- Domestic chicken - 1.0 to 1.5 kg;
- Instant noodles - 450 gr.;
- Potatoes 300 - gr.;
- Carrot - 1 pc.;
- Greens - 10 gr. (onion - feather and dill);
- Water - 2.5 l.;
Making a simple chicken and potato soup
If necessary, domestic chicken should be singed, washed and cooked. At first the fire should be high, and when the broth starts to boil, remove the scum and switch the heat to moderate.
Chicken meat will cook for at least one and a half hours, and if the chicken was aged, then all two, but the quality of the broth and meat will be better.
Remove the cooked chicken from the pan. Divide the chicken into fillets. The pieces can be of any arbitrary size.
Peel, chop the potatoes, carrots and place them in the pan. Cook vegetables for 20 minutes. Then add chopped chicken fillet and salt.
You can also make homemade pasta for the soup, but using instant noodles will not only save time, but also improve the taste and appearance of the chicken soup.
Break the dry noodles into several pieces and place in a pan.
Add finely chopped greens.
After 7 - 8 minutes, the chicken and potato soup is ready.
sovkysom.ru
Chicken soup with potatoes best photo recipes - how to cook?
Tender and at the same time nourishing and tasty chicken soup is familiar to us since childhood. This dish is often prepared for children, and adults eat it with pleasure. The soup can be supplemented with a variety of ingredients, different forms of pasta, cereals, but, as a rule, one of the ingredients remains unchanged - potatoes.
Recipe No. 1: Quick Chicken Soup with Potatoes
Cut the chicken into pieces, put it in a saucepan, fill it with water and put it on the fire. When it boils, put half a peeled carrot, an onion, black pepper and a bay leaf into the pan. Turn the heat to low and cook for about 40 minutes until the meat is completely cooked. Don’t forget to skim off the foam and remove the onions, bay leaves and carrots after 15 minutes. The broth is ready.
The potatoes need to be peeled and cut into large cubes and placed in the pan along with the other half of the carrots when the chicken is cooked. Continue cooking until the vegetables are completely cooked. Season the finished potato soup with salt and pepper to taste and add herbs. Serve in warmed bowls.
Recipe No. 2: Chicken soup with potatoes and melted butter
Step-by-step preparation of chicken soup with potatoes:
Cut the chicken into pieces and cook the broth. For a beautiful color of the broth, you can add pieces of carrots or unpeeled onions. After boiling, skim off the foam and add peppercorns, bay leaves, you can add parsley root and celery stalks. After the broth is cooked, strain it and pour it over the chicken again. Finely chop the onion and add it to the soup.
Peel and cut the potatoes into large cubes and also add them to the pan. Add melted butter here, add salt and pepper and cook until the potatoes are fully cooked. Instead of butter, you can fry the onion in vegetable oil, then you won’t need to add ghee. Serve chicken soup with finely chopped parsley.
Recipe No. 3: Chicken soup with potatoes and spider webs
Step-by-step preparation of chicken soup with potatoes and spider webs:
First, fill the pan with the chicken leg with water. Bring to a boil over high heat. We drain the boiled water, so our broth will turn out more transparent. Fill the pan with the ham with water again. Wash the carrots for the broth, peel them and divide them crosswise into two parts. Add half of it to the pan with the broth.
Salt the water that has boiled for the second time in a saucepan, add parsley root and bay leaf. Cook the broth for about an hour over low heat, so that the water gurgles slightly, until the meat is cooked. Grate the second half of the peeled carrots on a coarse grater. Peel the onion and cut into small cubes. We will make a roast out of this.
First sauté the onion in a heated frying pan with vegetable oil, then add the carrots. Fry the onions and carrots for about 5-7 minutes to prepare the frying for the soup. Our soup requires potatoes to make it more filling. Peel and cut the potatoes into small cubes.
After about an hour, the leg will be cooked in the broth. You can check the readiness of the meat by lifting it over the broth with a tablespoon; if the meat comes away from the bone, it means it is ready. Place the carrots and the chicken leg in a bowl, leave to cool a little, then we will return it to the soup. Then separate the meat from the bone and cut the carrots into slices.
Prepare vermicelli. It is better to take small vermicelli, like “spider webs”, it cooks quickly and is tasty. Next, add the potatoes to the pan, bring the broth to a boil, and reduce the heat. When the potatoes are cooked, add the cobwebs and sauté one by one. Boil the chicken soup for a few minutes.
Afterwards, add the chopped meat and chopped boiled carrots to the boiling soup. Mix everything and cook for about 5 more minutes. Wash the parsley thoroughly and chop it finely. You can use other greens you like. Add parsley, cover the pan with a lid, turn off the gas.
This chicken soup with potatoes and spider webs is quick and easy to prepare, and the ingredients that it contains are usually always stored in our refrigerators. Can be served with croutons.
Recipe No. 4: Chicken soup with potatoes and dumplings in Ukrainian
Ingredients for dumplings:
Step-by-step preparation of chicken soup with potatoes and dumplings:
Chicken legs, thighs or half a chicken are poured with cold water, brought to a boil, carefully remove the resulting foam, reduce the heat and leave the broth to simmer for about forty minutes. After half an hour, the broth should be salted to taste. The chicken is removed from the soup.
The potatoes are peeled, cut into cubes or cubes, added to the soup and boiled until the potatoes are ready. The onion is crushed and fried in melted butter until golden brown. Dip the onion into the soup about five minutes before it’s ready.
For dumplings, dough is mixed from eggs, milk and flour. It should be soft and easy to pinch off. After frying, you can put the dumplings into the chicken soup. Small pieces of arbitrary shape are plucked from the dough and thrown into the boiling broth. You can use two teaspoons or coffee spoons to separate the dumplings. To prevent the dough from sticking to your hands or spoon, moisten your fingers or spoon with water.
Chicken soup is ready when all the dumplings float to the surface. At this moment, add peppercorns and bay leaves, add a little salt, simmer over low heat for three minutes and remove from heat. Everyone will definitely like this soup with potatoes and dumplings!
www.medmoon.ru
Chicken soup with potatoes
One of the light chicken soups - with potatoes. The broth recipe itself is incredibly simple. At the same time, it is prepared literally “in one go.” At the same time, sometimes it is quite possible to arrange so-called “fasting days” for your stomach. It is for them that chicken soup with potatoes in the basic version will be the best option. After all, its ingredients are not fried, and the broth can easily be cooked with chicken broth.
Don’t forget that chicken fillet is an excellent source of high-quality protein. In addition, it contains virtually no fat. Even a novice housewife can handle this dish.
Chicken soup with potatoes and onions
- potatoes – 300 g;
- onions – 110 g;
- chicken fillet – 300 g;
- carrots – 120 g;
- bay leaf, pepper, salt, bunch of dill.
This simple soup is prepared according to the standard recipe. First, the chicken fillet is washed and cut into small pieces. Next, the onion is peeled and cut into small cubes. Moreover, this soup is not fried, so the onion must be extremely small.
Carrots are also washed, peeled and cut, but not grated. First, the carrots are cut lengthwise, and then crosswise into semicircles.
After this, you need to peel the potatoes and cut them into strips or cubes.
Once all the ingredients are prepared, you can cook the soup. About a liter of water is poured into the pan. Chicken fillet is also placed there. As soon as the water boils, you need to remove all the foam that has formed, which is convenient to do with a regular slotted spoon.
As soon as the chicken fillet is almost cooked, prepared vegetables are added to the future soup. Potatoes, carrots, onions, and bay leaves go into the pan, and the soup itself is salted.
The soup will cook until the potatoes are cooked - about half an hour.
The soup is served in plates in portions, with the addition of herbs.
Chicken soup with leeks and potatoes
- leek – 1 pc.;
- potatoes – 4 pcs.;
- chicken broth – 1 l.;
- butter – 1 tbsp;
- sour cream – 230 g;
- spices to taste.
The chicken fillet is initially washed and cut into cubes. The washed leeks need to be cut into rings. The onion itself is peeled and finely chopped. It is also advisable to cut the peeled potatoes into cubes.
Once the soup has boiled for about 15 minutes, you need to puree it using a blender. Finally, chicken meat is placed in the soup, after which the soup is cooked for another 15 minutes.
Lastly, sour cream and seasonings are placed in the pan - pepper, nutmeg, and herbs.
Chicken soup with potatoes and bacon
- large onion – 1 pc.;
- sweet pepper – 2 pcs.;
- garlic – 1 clove;
- bacon slices – 125 g;
- chicken broth – 1.5 l.;
- dry cumin – ? tsp;
- dry paprika – 1 tsp;
- large tomato – 4 pcs.;
- chicken legs – 6 pcs.;
- potatoes – 4 pcs.;
- pepper, salt, parsley.
While the chopped potatoes are cooking, you need to fry the bacon and then cut it into thin strips.
Following the bacon, you need to fry the onions, bell peppers and garlic in a frying pan, to which cumin and paprika are added at the end. Everything should simmer together for a couple of minutes.
At the next stage, chopped tomatoes and a few spoons of bacon are placed in the frying pan, after which everything is simmered for another 5 minutes. At this point, the frying is ready.
During the preparation of frying, the potatoes should be cooked. Therefore, you can add the contents of the frying pan to the soup, as well as chopped bacon and chopped parsley.
As soon as the soup boils again, you can set it aside and turn it off.
kakprigotovim.ru
Both tasty and simple
Chicken soup with potatoes
I consider this delicious chicken soup with potatoes to be a very simple recipe that is fairly quick to prepare. It is prepared without any hassle, incredibly easy and always turns out tender and pleasant to the taste. And if you have already defrosted chicken meat on hand (you can use any part of the bird, I used fillet), then literally after 40 - 45 minutes you can already serve it on the table. I don’t do any additional frying for this soup and it turns out to be light in calories and practically dietary. If you have bell peppers and fresh tomatoes on hand, be sure to include them in this first dish; they will give it a summer flavor and make it more appetizing.
Ingredients:
- 400 - 500 g chicken meat (fillet)
- 4 - 5 medium potatoes
- 1 small carrot
- 1 small onion
- 1 bell pepper
- 1 tomato
- salt, spices, seasonings to taste
- chopped herbs
Cooking method
Immediately cut the chicken fillet into portions and boil in the usual way until almost done in 2.5 liters of water to immediately prepare the broth for the soup. This will take you about 20 - 25 minutes; if scale and foam form, remove it during cooking. Then add the potatoes and carrots cut into strips into the pan, which can be grated on a coarse grater. After another 15 minutes, add chopped onion, pieces of pepper and tomatoes to the soup, add salt, add spices and cook everything together for another 10 minutes until the whole dish is completely cooked. Before serving, sprinkle the soup with chopped herbs. Bon appetit.
ivkusnoiprosto.ru
Potato soup is familiar to many people from childhood. This soup is not only very satisfying and nutritious, but also incredibly tasty. Everyone knows that chicken broth is very beneficial for a weakened body, especially in combination with potatoes.
There are many ways to prepare potato chicken soup. You can prepare it in the classic way, using only the main ingredients, or you can experiment by adding new products, thereby giving the soup completely different taste characteristics.
Classic potato soup with chicken broth
Potato soup with chicken is a hearty dish, but at the same time, incredibly light. This soup is low in calories. This is one of the few dishes that can be given to small children. Its broth is very useful for restoring strength after or during illness. The approximate cooking time for potato soup with chicken according to this recipe is 40-50 minutes.
Required ingredients:
- 500 g chicken breast
- 5 pieces. potatoes
- 1 PC. carrots
- Half a glass of rice
- 1 PC. onions
- Salt, pepper to taste
- Fresh herbs
- Vegetable oil
You can use both fillet and wings as chicken meat. However, breast meat is best. Due to the bones, the soup will be richer.
- Prepare a large saucepan for the soup. Rinse the chicken carcass thoroughly under cold water. Place the chicken breast in a saucepan, add two liters of water, add salt and place on low heat. During cooking, foam will appear, which is better to remove promptly.
- While the chicken is boiling, prepare the vegetables. To do this, peel the onion and then chop it. It is preferable to grate the carrots on a fine grater, but you can simply finely chop them into cubes. Cut the potatoes into small slices.
- Prepare the pan. Pour some vegetable oil on it and set it to warm up. Once the pan is hot, add the onions in the first layer, then the carrots. Pour oil again and leave to fry for 5-10 minutes with the lid closed. After this, remove the lid, stir and leave to simmer for another 15 minutes.
- Check the chicken for doneness. If it is ready, remove it from the pan, separate the meat from the bones and carefully cut it. Check the remaining broth, if it is not enough, add boiled water.
- Rinse the rice using a sieve and add to the boiling broth along with the chopped potatoes. After 10 minutes, add stewed vegetables and pieces of meat to the pan. Cook the soup for another 10-15 minutes until done.
You can serve the finished soup garnished with any fresh herbs. Onions, dill or parsley are perfect. Some gourmets prefer to eat potato soup in combination with mayonnaise or sour cream. Chicken soup is a very simple and popular dish that will be a wonderful lunch for you and your household.
Cream soup with potatoes and chicken
For connoisseurs of both simple and unusual taste, we offer a recipe for making mashed potato soup with chicken. The finished dish will have incredible flavor thanks to the combination of delicate chicken broth, fresh herbs and mashed potatoes.
Ingredients:
- 300 g chicken fillet
- 4-5 pcs. new potatoes
- 1 PC. onions
- Vegetable oil
- Salt and pepper
- Fresh herbs
Your actions:
- First you need to prepare chicken broth. To do this, pour water into a saucepan, place the chicken fillet there, add salt and boil over medium heat for half an hour.
- While the meat is boiling, prepare the potatoes. Peel it and cut into small cubes.
- Remove the finished meat from the pan, cut into small pieces and leave to cool for a while.
- Chop the onions and fry them in a frying pan with vegetable oil.
- Place the potatoes in the remaining broth, add salt and boil until tender.
- Place the boiled potatoes in a blender and bring to a liquid state. Add the resulting mixture to the pan with the broth.
- Next, add the meat and fried onions. Add salt and pepper to taste.
When serving, sprinkle the dish with any fresh herbs as a decoration. Creamy potato soup with chicken is ready!
Experts say that those who are worried about their figure can easily eat a portion of this soup without harm to the body. It has been proven that the dish is perfect for a dietary diet, because the calorie content of 100 grams of this soup with potatoes and chicken is only 43.4 kcal.
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