First courses

Chicken heart soup

The soup, which is easy to prepare, turns out to be quite budget-friendly. The recipe can be improved by changing the cereal (or even replacing it with noodles or vermicelli), or by adding fresh vegetables or legumes in season: green peas, young asparagus beans, etc. In any case chicken heart soup it will turn out tasty and will not take a lot of time and effort. Today – a classic version without extra ingredients and with buckwheat.

Chicken heart soup – ingredients (for 5 servings)

  • chicken hearts – 400 g.
  • chicken thigh – 1 pcs.
  • water – 1,8 l.
  • potatoes – 3 pcs.
  • carrots – 1 pcs.
  • onion – 1 pcs.
  • garlic – 3 cloves.
  • oil – 30 ml.
  • buckwheat groats – 60 g.
  • salt, ground black pepper – to taste.
  • parsley (or other greens) – to taste.

Interesting video on our channel:

Chicken heart soup – recipe

Wash the chicken thigh well, dry it with paper towels. As an alternative for the base of the broth, instead of the thigh, you can use wings or drumsticks – at your discretion.

We also wash the hearts thoroughly. We remove pieces of fat and film. Cut each heart into 2–4 pieces.

Put the meat and hearts in a saucepan and cover with water. Bring to a boil. After that, drain all the water and pour new water. Then we repeat the procedure once more. For the third time, we cook the broth for about 1 hour on low heat. If desired, you can add a spoonful of seasoning to the broth – a mixture of dry vegetables, greens and spices.

In the meantime, prepare the vegetables. Peel potatoes, carrots, onions and garlic. Cut everything into pieces of medium (potato) or small (carrot, onion) size. Finely chop the garlic.

After 40 minutes of boiling the broth, pour the potatoes into the pot.

Saute carrots and onions on low heat in a pan with oil. Vegetables should be soft, but not fried. Add chopped garlic.

Keep the buckwheat in the oven or in a dry pan for a few minutes – this way the aroma and taste will be more expressive.

Transfer the buckwheat and vegetables from the pan to the pan. Cook the soup for another 15 minutes. 1-2 minutes before the end, add salt and pepper.

Before serving, sprinkle with chopped greens. Bon appetit!

Related Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to top button