Chicken soup is a popular and fairly simple dish. However, there are versions of its preparation that will surprise even gourmets. For example, some berries, in particular cranberries, go well with chicken broth.
Pick your recipe
You will need
-
- 1 chicken;
- 3-4 liters of water;
- 6 potatoes;
- 2 large carrots or 300-400 g small;
- 2 onions;
- 3 tbsp. cranberries;
- Bay leaf;
- vegetable oil;
- salt and pepper.
Instruction manual
1
Cook the broth. To do this, separate the wings and legs from the chicken carcass. Put them in a pot of cold water without removing the skin from them. Add the halved and peeled onions, as well as a few peas of black pepper and a bay leaf. Bring the broth to a boil and cook for 30-40 minutes, periodically removing the foam. In the middle of cooking, salt it. Strain the finished broth so that it becomes transparent, leave parts of the chicken for later use.
2
Take care of vegetables. Peel the onion and cut into small cubes. If you are afraid of the pungent odor of this product, grind it in a food processor. Pass the onion mass in a pan in preheated vegetable oil for 5 minutes. Then remove it from the fire. Peel and dice the raw potatoes.
3
Cook the carrots in the way you like best. If you love it in a fried form, then cut it into strips and sauté in oil for 5-7 minutes. Boiled carrots can also be used in chicken soup. To do this, choose the smallest young root crops, the size of which is no more than 4-5 cm. They are most easily purchased frozen - in shops such carrots are sold in separate packages or as part of vegetable mixtures. Young root crops do not need to be peeled. They are put in soup 5 minutes earlier than the fried version, so that whole raw carrots have time to cook.
4
Take care of the chicken. From the wings and legs boiled in the broth, remove the meat and cut into cubes with a side no more than 1 cm. In the same way, grind the raw chicken breast that remained on the carcass.
5
Place the broth in a large saucepan on the stove and heat to a boil. Add potatoes there and cook for 10 minutes. Wash cranberries and divide into two portions. Squeeze the juice from one part of the berries. Pour it into the soup 10 minutes after laying the potatoes. It is important not to do this earlier, because in an acidic environment, potatoes take longer to cook. Next, put raw chicken breast, onions and carrots, if you have fried it before. Raw, as mentioned above, must be put 5 minutes earlier. Cook the soup for another 7-10 minutes until the potatoes and meat are fully cooked. Add salt if necessary. A minute before removing from the heat, put into the broth pieces of already boiled chicken from the legs and the remaining fresh cranberries. Serve the soup by sprinkling it with chopped herbs.