3 perfect nutrition chicken soup recipes

No matter where you are in the world and what your eating habits are, chicken soup seems to be the universal consensus — it’s nutritious and delicious. Now, we have three great recipes for chicken soup. Don’t miss them! This will make your meal perfect!

Now, we have three great recipes for chicken soup. Don't miss them! This will make your meal perfect!

Chicken soup “Asia Style”

Spices from Southeast Asia give this dish a sharp note

Preparation materials:

(For 4-6 people) 500 g chicken wings, 2 tbsp rapeseed oil, 3 cloves garlic, 50 g ginger (both chopped), 1 bay leaf, 60 ml soy sauce, 1 tbsp dashi powder, 50 g miso paste, 15 g dried shiitake mushrooms (all 3 ingredients are available in the Asia store), 1 soup chicken (halved, without skin), 1 tsp Sesame seeds, 1/2 tsp ground chilli, 1 tsp sesame oil, 100 g fresh shiitake mushrooms (in strips), 200 g Mie noodles (e.g. from Bamboo Garden), 1 bed shiso cress

Manufacturing steps:

  • Fry chicken wings in 1 tbsp oil. Fry the garlic, ginger and bay leaf briefly. Add 2.5 litres of water, soy sauce, dashi, miso, dried mushrooms and the soup chicken. Simmer for 1 1/2 hours.
    Heat 1 tbsp oil and sesame seeds for about 3 minutes. Mix the chilli and sesame oil.
  • Remove the chicken from the bone and dice in a bite-size way.
  • Pour the broth through a sieve into another saucepan. Cook fresh mushrooms in it for about 5 minutes.
  • Add the meat and pasta, cook for another 5 minutes. Arrange the soup with chilli sesame oil and cress.
  • Per person: 660 kcal, 33 g fat. Preparation: 1 hour 50 minutes

Chicken soup “Alla Mediterranea”

A citrus-fresh rice soup – perfect to feel the taste of summer

Preparation materials:

(For 4-6 people) 1 soup chicken (halved, without skin), 2 bay leaves, 8 stems thyme, 2 sticks of celery, 2 carrots, 1 leek stick (all three ingredients chopped), 1 garlic bulb (cross halved), 1 tbsp olive oil, 130 g risotto rice, salt, pepper, 180 g broccoli frogs, 400 g chickpeas (from the tin), 100 ml lemon juice, 3 tbsp dill tips

Manufacturing steps:

  • Simmer chicken, bay leaves, thyme, celery, carrots, leeks, garlic and 3 litres of water for about 1 1/2 hours.
  • Then remove the flesh from the bone. Put the soup through a sieve in another saucepan.
  • Heat the oil in a saucepan, fry the rice glassy, stirring in it. Add the broth, salt, pepper and simmer for about 20 minutes.
  • Finally, add the broccoli, chickpeas and meat and cook for another 4 minutes. Season with lemon juice and dill.
  • Per person: 515 kcal, 19 g fat. Preparation: 2 hours

Chicken soup “Fusion Style”

The classic chicken soup gets upgraded with an aromatic kale pesto

Preparation materials:

(For 4-6 persons) 1 soup chicken (without skin, halved), 4 carrots 4 celery stalks, 1 onion (all 3 ingredients diced), 2 bay leaves, 6 thyme stalks, 3 stalks of parsley, 1 garlic bulb (bisected in half, 1 teaspoon black Peppercorns, 1 leek (in fine rings) For cabbage pesto: 150 g frozen green cabbage, 1 handful of basil leaves, 1 handful of parsley leaves, 40 g pine nuts, 40 g parmesan (finely grated), 125 ml olive oil, salt, pepper For ricotta balls: 300 g ricotta, 50 g parmesan (grated), 100 g flour, 2 eggs

Manufacturing steps:

  • Simmer chicken, half of carrots and celery, onion, bay leaf, thyme, parsley, garlic, peppercorns and 3 litres of water for about 1 ½ hour.
  • In the meantime, for the pesto, puree the kale, basil, parsley, pine nuts, parmesan, oil, salt and pepper.
  • Mix ricotta, parmesan, flour, eggs, 1 tbsp cabbage pesto, salt and pepper.
  • Remove meat from bones, dice. Pour broth through a strainer into a clean saucepan, add the remaining vegetables and bring to a boil.
  • From the ricotta mass cut off small cams, let stand in the broth for about 8 minutes.
  • Add meat, heat for another 2 minutes. Arrange the soup with the remaining pesto.
  • Per person: 815 kcal, 53 g fat. Preparation: 2 hours

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