3 variations of chicken soup

Votes: 1

Time: 1 hour 15 minutes
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 405, total fat 21 G., saturated fats 6 G., proteins 33 G., carbohydrates 23 G., fiber 4 G., cholesterol 87 mg, sodium 1155 mg, sugar 5 G.

This recipe is a godsend for those who love to plan their family's meals. Classic chicken soup can be made ahead of time, divided into three portions, and frozen. This recipe offers three easy ways to make basic chicken soup healthier and more nutritious, adding variety to your lunch.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Soup

8 cups lightly salted chicken broth
1 chicken weighing 1.3 kg, cut off 2 legs and 2 pieces of breast on the bone (set aside the back for chicken broth)
2–3 small carrots, thinly sliced
3 stalks celery with leaves, thinly sliced (coarsely chop the leaves)

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: chicken legs, chicken breasts, celery, carrot, quinoa grain, dill

Cooking the dish according to the recipe:

Bouillon:

Pour the broth and 4 cups of water into a large saucepan and bring to a boil over medium-high heat. Season the chicken with salt. Drop the chicken pieces into the broth. When the broth begins to simmer, reduce the heat. Cook until the breasts are cooked through, about 15 minutes, then remove them with tongs or a slotted spoon. Continue cooking the drumsticks until the meat begins to fall off the bones, about 10 minutes more. Remove the drumsticks from the pan and set aside. When the meat is cool enough to handle, remove the skin and shred the meat by hand.
Add the carrots and celery stalks to the soup and simmer until tender, about 8 minutes. At this point, you can freeze the soup in containers.

Flavor variations
Add: 4 cups spinach, 1 can (425 g) of drained chickpeas and 1–2 tablespoons of harissa.

Add: 1 cup diced tofu, 1 cup cooked broccoli and 1 tablespoon hoisin sauce.

Add: 1 cup boiled quinoa, 60 g of ham cut into strips and 3 tbsp. chopped fresh dill.

Defrosting

Thaw the soup container and bring it to a simmer in a medium saucepan. Add the desired ingredients and cook for about 8 minutes until heated through. Serve.

Stir in the shredded chicken and heat through for about 3 minutes, then remove from heat and season with salt.
Add celery leaves (or other greens) and let cool to room temperature. Divide the soup into three 4-cup portions and freeze in containers for up to 1 month.