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Chicken soup with vegetables

Chicken soup with vegetables


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So I wanted to put some chicken soup with vegetables, dill and sour with vegetable broth .... for phytomaniacs like "chicken cutlery" are for dogs, to sing at another table, because mine is busy .....

  • about 1 kg of chicken cutlery (back and neck)
  • 300 g diced zucchini
  • 160 g diced red and orange bell peppers
  • 55 gcastarnac cut into cubes
  • 75 g diced carrots
  • 130 g finely chopped onion
  • 170 g yellow beans broken into smaller pieces
  • 180 g diced potatoes
  • salt
  • 1 connection with dill
  • 1 or
  • vegetable broth
  • hardening oil
  • 1 cube of Maggi Bouillon

Servings: 10

Preparation time: over 120 minutes

RECIPE PREPARATION Chicken soup with vegetables:

First, wash the chicken cutlery and put them to boil, with a little salt, in a pot with approx. 6 l apa. We take care to lather from time to time. While the chicken is boiling, we grab the vegetables, clean them and cut them. Put a pan on the fire to heat, add approx. 50 ml of oil and then put the onion, pepper, zucchini, carrot and parsnip and cook for about 10 minutes. When the meat is almost cooked, add the cooked vegetables, potatoes and beans, season with salt and cook until the vegetables penetrate. When the beans are cooked, add the broth, after how sour we want it to be, let it boil, remove the pot from the heat, beat the egg and mix it with a pinch of juice, then pour into the whole pot. At the end, add the chopped dill. Enjoy your meal !


Lentil soup is very good in diabetes

This lentil soup not only has a small amount of fat, it is also rich in fiber and protein. Lentils are also a good source of vitamins and minerals such as folic acid, iron, phosphorus and potassium.

ingredients

  • 2 teaspoons extra virgin olive oil
  • 2 cups chopped onion
  • 2 cups chopped carrots
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground pepper
  • 6 cups vegetable soup
  • 2 cups of water
  • 3 cups chopped cauliflower
  • 1 3/4 cups of lentils
  • a can of diced tomatoes
  • 2 tablespoons tomato paste
  • 4 cups freshly chopped spinach
  • 1/2 cup freshly chopped coriander
  • 2 tablespoons lemon juice

Instructions

  1. Heat the oil in a soup pot over medium heat, add the onion and carrots, stirring occasionally until soft, about 10 minutes. Stir in the garlic and cook for 30 seconds. Add cumin, coriander, turmeric, cinnamon and pepper and leave on the fire for 60 seconds.
  2. Add vegetable soup, water, cauliflower, lentils, tomatoes, tomato paste and bring to a boil. Reduce the heat and partially cover the pot, stirring occasionally until the lentils become soft, but not until they become porridge. 45-55 minutes should be enough. Add the spinach and cook for another 5 minutes.
  3. Just before serving, add coriander and lemon juice.

Pumpkin cream soup

This cream soup is delicious and will surely please the whole family. You must try this recipe, especially as the main ingredient, pumpkin is full of vitamin A.

ingredients

  • 1 tablespoon butter
  • 1 cup chopped onion
  • 1 teaspoon curry powder
  • 1 teaspoon ground cinnamon
  • half a teaspoon of ground nutmeg
  • 1/4 teaspoon ground pepper
  • 1.3 Kg of pumpkin cut into pieces
  • 2 cups chicken soup
  • 2 cups of water
  • 4 teaspoons freshly grated ginger
  • 1 teaspoon salt
  • 1/4 teaspoon fresh pepper
  • 1/3 cane sour cream

Ingredients for topping (optional)

  • crispy, shredded bacon
  • chopped green onions
  • parmesan race
  • plain yogurt

Instructions

  1. Melt the butter in a soup pot over medium heat. Add onion and simmer until caramelized, 7-8 minutes. Add the curry powder, cinnamon, nutmeg and pepper and cook for 1 minute. Add pumpkin, chicken soup, water, ginger, salt and pepper. Bring to a boil over low heat, then reduce the heat and simmer for another 20 minutes, until the pumpkin is soft.
  2. Take the pot off the heat and put the pumpkin mixture through a blender. Put it back on the fire for 20 minutes, adding more liquid to thin the soup, if necessary. Just before serving, add the seed.
  3. If you want, you can add chopped bacon, green onions, parmesan and yogurt on top. Serve with bread croutons and salad.

Chicken soup with tortilla

This soup with a special flavor contains vegetables such as bell peppers, green beans, yellow zucchini. Try serving this chicken soup with a salad to enjoy even more vegetables.

ingredients

  • 700g chicken legs
  • 1 small onion, chopped
  • half a red pepper, chopped
  • 1 clove garlic, chopped
  • 2 cups chicken soup
  • 1 cup diced tomatoes
  • 1 cup tomato juice
  • 1 cup chopped hot peppers
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 3/4 teaspoon ground cumin
  • salt
  • freshly ground black pepper
  • 2 zucchini, cut into slices
  • 85g of green beans
  • 1 tablespoon lime juice
  • 2.5 tablespoons fresh coriander
  • tortilla chips, sour cream (for serving)

Instructions

  1. Combine chicken, onion, bell pepper, garlic, chicken soup, diced tomatoes, tomato juice, peppers, chili powder, oregano and cumin in a slow cooker. Season with salt and pepper.
  2. Cover, and cook until chicken is ready. (if set to the & # 8220low & # 8221 function it is ready in 7-8 hours, and if set to the & # 8220high & # 8221 function it will be ready in 3-4 hours). Add the zucchini and green beans and leave the soup to cook, covered, for another 30 minutes. Remove the chicken, discard the bones and cut the meat then put the pieces of meat back in the slow cooker. Add lemon and coriander juice.
  3. Serve with sour cream and tortilla chips.
Barley soup and kale

Barley gives this soup a delicious taste. not only is it rich in fiber and protein, but it also helps you control your blood sugar levels. Barley is also cheap and has a very low glycemic index.

ingredients

  • 1 tablespoon olive oil
  • 1 yellow onion, chopped
  • 4 carrots, peeled and cut in half
  • 2 cloves garlic, chopped
  • 1 diced tomato
  • 2 cups boiled barley
  • 1 teaspoon ground cumin
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon sea salt
  • half a teaspoon of freshly ground black pepper
  • 1 kale with chopped leaves

Instructions

  1. Put olive oil in a large pot and place on the stove over medium heat. Add onion and stir occasionally for about 3 minutes until translucent.
  2. Add the carrots and cook until soft, about 5 minutes. Add garlic, tomatoes, barley, cumin, turmeric, salt and pepper and mix until combined. Reduce fire to medium.
  3. Add 4 cups of water, cover and cook for 10 minutes. Add kale and cook until light green for about 5 minutes.
Broccoli, spinach and quinoa soup

Quinoa is an excellent choice for people with diabetes. It has protein and fiber and helps you manage type 2 diabetes. To reduce your sodium intake, reduce the amount of salt by half.

ingredients

  • 2 tablespoons olive oil
  • 1 finely chopped red onion
  • 1 teaspoon sea salt
  • half a teaspoon of black pepper
  • 1 cane quinoa
  • 2 teaspoons chopped garlic
  • 7 cups of vegetable soup
  • 5 cups chopped broccoli
  • 1 peeled and chopped potato
  • 170g spinach
  • 2 tablespoons tahini
  • half a teaspoon of freshly ground black pepper
  • 1/8 tablespoon red pepper
  • 1 cup cheddar cheese

Instructions

  1. Heat the olive oil in a large saucepan. Add onion, salt and pepper and cook on the fire for 10-12 minutes, until soft. Add quinoa and garlic and mix for 1-2 minutes. Add broccoli and potato vegetable soup. Put on low heat for 35 minutes. Add spinach, tahini, salt and pepper. Leave on the fire until the spinach withers.
  2. Remove from the heat and leave to cool. When it has cooled enough, transfer it to a blender and puree. Return to the pan and simmer, add the cheese and simmer until it melts.

Remember: soup can be a tasty, inexpensive way to eat well and keep your blood sugar levels under control. Don't forget to focus on soups that contain starch-free vegetables such as carrots, green vase mushrooms. Soups that contain less than 30g of carbohydrates per serving are the best choices.


All these green leaves that are found on market stalls, in addition to being extremely tasty, are also full of nutrients and extremely low in calories. For today, I'm ready.

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How to make vegetable soup with chicken wings

The wings are cleaned and boiled in salted water. Take the foam whenever it forms.

Finely chop the parsley root, carrot, celery and grate on the zucchini, cut the zucchini into cubes.

If you want to make soup quickly then you must have a set of knives with which you get along very well. To be sharp, to be easy to handle. It would be good not to cost a fortune, even if I don't take your eyes as a design. We recommend them from emag.

The vegetables are placed over the meat after it no longer foams and left to boil.

The tomatoes are kept in hot water for 30 seconds to easily remove the skin and then finely chopped.

Add the tomatoes over the vegetables, when they are cooked.

Bring to the boil, add salt and finely chopped greens.


How to make vegetable soup with chicken wings

The wings are cleaned and boiled in salted water. Take the foam whenever it forms.

Finely chop the parsley root, carrot, celery and grate on the zucchini, cut the zucchini into cubes.

If you want to make soup quickly then you must have a set of knives with which you get along very well. To be sharp, to be easy to handle. It would be good not to cost a fortune, even if I don't take your eyes as a design. We recommend them from emag.

The vegetables are placed over the meat after it no longer foams and left to boil.

The tomatoes are kept in hot water for 30 seconds to easily remove the skin and then finely chopped.

Add the tomatoes over the vegetables, when they are cooked.

Bring to the boil, add salt and finely chopped greens.


How do we prepare a perfect paprika quickly and easily?

To illustrate how it works, I chose the chicken paprika recipe that reminded me of my grandmother and her food. Everything is so easy that I am convinced that my grandmother would use it and would be very happy with it. I chose to prepare 4 servings, and Cook4Me showed me the exact weights and cooking times. I used lower chicken legs, but you can use any kind of chicken you have available. In addition, I needed onions, garlic, peppers and tomatoes, ingredients you already have in the kitchen. It's the kind of cheap, tasty and quick recipe you can prepare after work. The device showed me every step, and I just followed the instructions. Super simple!

In less than 30 minutes I had on the table a delicious portion of effortlessly cooked chicken paprika. After browning the meat with onions, I added the rest of the ingredients, turned off the appliance and it came in under pressure. She cooked for 10 minutes, then was ready to serve. As a garnish you can add flour dumplings, cooked pasta or natural potatoes. I chose potatoes because I like them more. I boiled them, I added a little butter, parsley, salt and pepper. It was the perfect garnish! Of course it is very good and as such, served with fresh bread. You can still serve it with potato croquettes and I tell you with my hand on my heart that it will be a delicious food that the whole family will love.


Modern kitchens with glass

Contents: tomatoes, carrots, peas, potatoes, onions ,. Frozen mushroom soup. When you need it fast enough, cook a delicious first meal. There is nothing better during these cold winter months than a hot cream of vegetable soup! This meatless cream soup is versatile, delicious. Penny Market launches a line of frozen vegetables under private label. The only discount made, however, being a quick soup, was to buy the vegetables already cleaned and cut, from the frozen section.

Soup, broth, borscht, we are not pretentious at all in this regard! Frozen vegetable articles written by retetemancarica. Saute onion, carrot and frozen vegetables in a drop of oil. Just heat in fat wok or kazanke, unload frozen vegetables and take out. Rice with vegetable mixture can be cooked in a normal pan or in a pan.

Stevia soup and zucchini. With such a tasty and filling fasting vegetable soup, you don't need a second course at the table. Use the quantities in this recipe. It can be served both in winter, hot and in summer, but cold. Healthy and vegan, this is the vegetable soup I prepare.

But the soup should be clear, with pieces of meat and vegetables, to be seen to the bottom of the plate. That's when I remembered the vegetables. Does not contain preservatives. No thawing, a perfect mix for colorful soups? Do not refreeze after & # 160. I found at the supermarket a perfect vegetable mix for a quick soup without you cleaning. Frost frozen vegetable soup Minestrone.

Frozen vegetable mixture for soup 400g. A creamy and flavorful vegetable soup, to children's taste. Image of the recipe Frozen pea soup.

Ingredients & # 8206: & # 8206Potted cubes, diced onions, carrots. Beef salad coming. The difference between a European vegetable soup and its Mexican smile. We can use fresh vegetables for an extraordinary taste, but quick-frozen vegetables retain their properties, so we can try. When I started the peasant beef soup I was in a dilemma. After the foam did not form, I added finely chopped onions and frozen vegetables to the pot.

I let the soup simmer until & # 160. We add the frozen Edenia beef soup mixture, calim 1. I don't know if it has exactly the same name, if you can't find minestrone, look for a mixture of diced frozen vegetables, which should & # 160. Learn how to make a simple and quick vegetable soup, light and filling. Match the salt soup and add the larch (fresh, frozen or dried). CASA TARANEASCA VEGETABLE TRADITIONAL SOUP 400G. Separately, wash and clean the celery and potatoes. Then put all the vegetables in the soup pot and simmer over low heat.

Ave Lower Legs Frozen Hammers Kg. Serving Size: 1gram. Add the vegetable concentrate and bring to a boil. Packaged frozen vegetables There are products.

Frozen vegetables help you gain time when preparing food. Or they can be added to soups and broths in the end, when everything is almost & # 160. That is, pan-fried vegetables with a little oil or butter. Besides the traditional Romanian soup which I will praise in a. Whether it's made from fresh or frozen vegetables, the cream soup has only words & # 160. Uncle Statis, I dream of vegetables, because they have a lot of celery, carrots, beans.

The frozen ones lose their properties. Aren't frozen vegetables healthy? It does not mean that we recommend the cabbage soup diet, ie to eat & # 160 soup a day. Fasting recipe: vegetable soup - a healthy and easy food.


INGREDIENTS for chicken soup

Check the ingredients as you put them in the shopping cart.

1000 g of water

200 g borscht

400 g chicken (back and wings)

1 medium onion

1 carrot

¼ small celery

½ parsley root

1 bell pepper or capia

10 g oil

2 ripe tomatoes

½ teaspoon of salt

1 larch link (optional)


Vegetable meat soup

Preparing meals can be a real challenge & # 8211 you have certainly wondered, at least once, what to cook so as to diversify your nutrition and satisfy your tastes. This proposal brings to the fore a star dish from our country & # 8211, the everyday soup. Our suggestion is a healthy soup par excellence, a soup reinterpreted and adapted especially for those who do not consume products of animal origin & # 8211 vegetable meat soup.

Soup is a popular and traditional Romanian dish & # 8211 can be found both on family tables and in restaurant menus. In addition to the variety of basic ingredients that can be used in its preparation, the soup benefits the body, moisturizes, nourishes, contributes to the health of the digestive system, is relatively low in calories and, in most cases, easy to prepare. You don't have to worry when you opt for soup in the menu, there are recipes for all tastes, even for the most capricious.


Chicken borscht with vegetables

Soup I borrowed Romanian from the Turks. Or at least its name, which comes from the Turkish word “çorba” (pronounced, obviously, soup). The Transylvanians call him Zama (Is Latinism promoted by the Transylvanian School to blame?), while Moldovans borrowed the term from their Russian and Ukrainian neighbors: borsch (that in Ukrainian borscht means something completely different, it is already another fish dish). A soup is not a soup if it is not sour. If in other areas of the country the soups are soured with vinegar, cabbage dies, lemon juice, sourdough or green crocodiles, Moldovans are consistent: they add borscht (ie soup) also with borsch (sour juice resulting from fermentation of scalded bran). I did all this etymological introduction so as not to have to answer questions like "why do you have to put borscht in borscht?”. Chickens I do not know if you have to put, once you put roots, put potatoes, put onions, put peppers. Well, how many times do you keep "putting"?

Leaving aside the joke and the etymology, let's see our borscht. Like any liquid dish, the number of servings depends mainly on the amount of water used. They came out of two upper legs of chicken, about six servings of chicken chicken borscht with vegetables. If you are more generous with water, you can get 8 - 10 servings of long juice, and if you add 2 - 3 "magic cubes" (which I do not recommend) you get at least a dozen servings.

What do you need?

  • 2 upper legs of chicken, with skin, boneless (about 400 g in total)
  • ½ small celery
  • 1 potato
  • 1 carrot
  • 1 parsley
  • ½ parsnip
  • 1 medium yellow onion
  • Gras red bell peppers
  • 1 small box (80 g) tomato paste (24% dry matter)
  • 600 g cream with min. 15% fat
  • 300 - 350 mL borscht
  • 2 egg yolks
  • ½ connection of green parsley
  • Salt and pepper - to taste.

How do you proceed?

Put the chicken legs in boiling water to cover them, over low heat, with the pot covered, for about 60-90 minutes, until the meat is well cooked and begins to come off the bone.

While the meat is boiling, clean, wash and chop the celery, potato, carrot, parsley, parsnip and bell pepper into small cubes.

Peel an onion, wash it and leave it whole.

Wash, drain and finely chop the green parsley.

Remove the meat from the soup, add two cups of hot water, add the onions, roots and potatoes, then simmer for another 30 to 35 minutes.

While the vegetables are boiling, clean the meat from the bones and break it into pieces (small strips), removing the skin and cartilage.

Season the meat with a little pepper, then mix it with the contents of the canned tomato paste.

Take the pot off the heat, remove the onion and discard it, then pass the vegetables together with the water in which they were boiled, possibly diluted with ½ a cup of hot water if you find the composition too thick.

Put the pot back on low heat, add the meat seasoned with pepper and tomato paste and bring to a boil.

Gradually add the borscht and add the sour taste, then simmer for a few more minutes.

Meanwhile, beat the yolks well with a pinch of pepper and 2-3 tablespoons of cream.

Pour the rest of the cream into the borscht pot and match the taste of salt and pepper and bring to a boil for a few more minutes (2 are enough).

Now comes the apotheotic end, straightening the borscht with egg yolk: so as not to make an omelet or “rags” in the borscht, take a few tablespoons of liquid from the pot, pour it over the beaten eggs with cream, stirring constantly, then pour everything into borscht pot previously taken off the heat and stir vigorously.

Add the chopped green parsley and cover the pot with the lid for at least about 5 minutes.

After the expiration of the time when the green parsley pleasantly flavors the wonder and taste buds of borscht, you can switch to serving: plain, with extra pepper, extra cream, hot peppers, in general what your heart desires.

Have fun and see you healthy again!


Wash the chicken wings well and put them in the soup pot to boil together with 2 tablespoons of vegeta and white pepper.

Cut the onion into small pieces, cut the kapia pepper into cubes and put the carrot on the small grater. Put it in a pan together with the hard-boiled olive oil. Add pepper and paprika.

Put them in the soup pot and let them boil over low heat.

We cut the potatoes into cubes, as well as we clean the zucchini from the seeds and we cut it into small cubes.

After about 30 minutes, add the potatoes and zucchini in the soup pot.

Cut the tomatoes into cubes and add 10 minutes before the soup is ready.


Video: Κοτόσουπα. Άκης Πετρετζίκης (July 2022).


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