Table of contents:
Video: Chicken Heart Soup, Recipe With Photo
2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-05-24 11:19
Chicken hearts - 0.6-0.8 kg
Potatoes - 4 pcs.
Carrots - 1 pc.
Bow - 1 head
Water - 2 l
Vermicelli - 1.5-2 handfuls
Vegetable oil - for frying
Salt to taste
- 55 kcal
- 1 h. 30 min.
- 1 h. 30 min.
Photo of the finished dish
Step by step recipe with photo
Chicken Heart Soup is a simple and delicious budget soup for your everyday menu. In addition to water, such a soup can be prepared on the basis of any broth: chicken, vegetable or mushroom.
I like to use that chicken broth that is obtained in a multicooker when steaming chicken meat. Through the holes in the steaming bowl, juices and the available amount of chicken fat enter the water in which they are cooked. It turns out a light broth, don't throw it away … It goes well as a base for soups.
To make chicken heart soup, prepare the ingredients according to the list.
First of all, wash the hearts, cut off the vessels from them and, if desired, cut off or leave the fat. Boil the hearts for an hour over medium heat.
Toss the potato cubes to the almost finished hearts. To prevent peeled and chopped potatoes from darkening while waiting in line, place them in cold, salted water.
Shredded onions and carrots can be added to the soup and raw, but I suggest preliminarily darkening them in a pan with sunflower oil, lightly salting. Send them to the soup when the potatoes are almost ready and cook for another 5-10 minutes over low heat.
At the end of cooking, or rather in the finished soup, add the vermicelli. To do this, turn up the heat and add a portion of noodles to the boiling soup. Stir, remove from heat and let the soup stand for about five minutes.
Chicken heart soup is ready.
Enjoy your meal!