Field soup with millet recipe and chicken. Simple chicken and millet soup recipes

From time to time, the hostess thinks about what other tasty and healthy dish she can cook for her family for lunch. I hope this recipe will help you diversify your everyday menu and add something new to it. We will cook a delicious and hearty soup with millet in chicken broth. It is also called peasant, village or field soup.

Indeed, this recipe can be cooked in a cauldron on a fire, this will only make it tastier. Thanks to spices and vegetables, the dish is especially fragrant and has a bright rich taste. If desired, it can be cooked in meat or vegetable broth, so the recipe is also suitable for baby food.

Ingredients:

2 liters of purified water
1 chicken carcass
3-4 st. l. millet
1 chicken egg
0.5 pcs. bell pepper
1 carrot
1 onion
3 potatoes
3 art. l. vegetable oil
2 garlic cloves
salt and ground black pepper to taste
0.25 tsp ground paprika
0.25 tsp provencal herbs
2 bay leaves
3-5 black peppercorns
small bunch of fresh herbs

How to cook soup with millet and egg in chicken broth:

Let's make the chicken broth first. Thoroughly wash the chicken carcass and fill it with two liters of cold purified water. Bring the water to a boil, remove the foam with a slotted spoon and continue to cook the broth for 30 minutes. Then we take out the chicken frame from the broth.

While the broth is cooking, prepare the vegetables. Wash the potato tubers, peel and cut into cubes.

Add the chopped potatoes to the prepared chicken broth.

Let's sort the millet, wash it in cold water and add it to the soup after the potatoes. Some housewives ask how much millet is boiled in the soup. It usually takes 15-20 minutes.

In the meantime, peel the carrots and cut a quarter into rings. Chop the onion and bell pepper into cubes.

Fry the vegetables in a small amount of vegetable oil until soft, stirring them occasionally so that they cook evenly.

After 10 minutes, add browned vegetables to the soup. Stir and continue to cook the soup with millet and egg over low heat.

Crack the egg into a bowl and beat with a fork until the yolk and white are combined. When the vegetables and millet are completely cooked, pour a raw chicken egg into the boiling soup in a thin stream.

Then salt the soup and season it with ground paprika and black pepper. Add chopped fresh herbs, bay leaves, black peppercorns and dry spices. Stir the soup, check it for another two or three minutes and turn off the heat.

An integral part of any tomato soup Tomatoes or their derivatives are considered - tomato sauce, pasta, ketchup. All soups of this type can be divided into several categories according to one or another feature. According to the method of preparation, they can be cold or hot. The king of cold soups is the spicy Italian soup Gazpacho, made from ripe tomatoes.

Regarding the presence of meat, they are divided into vegetarian and meat. There are also fish tomato soups made from fresh or canned fish. Quick and tasty soup in a hurry can always be cooked from a canned jar.

Today I want to offer you a recipe for tomato soup, cooked in chicken broth with the addition of millet. Tomato soup with chicken and millet turns out to be rich and nutritious. Moreover, you can cook it at any time, regardless of the season.

Ingredients:

Millet - 50 gr.,
Chicken breast or leg - 1 pc.
Tomato sauce - 3 tbsp. spoons,
Potatoes - 3-4 pcs.,
Bay leaf -1-2 pcs.,
half bulb,
Garlic - 1-2 cloves,
Sunflower oil,
Salt and spices to taste.

Tomato soup with chicken and millet - recipe

Wash the ham. Then fill it with cold water. Pour spices (you can use a bouillon cube), salt. Put in a bay leaf.

While the meat is cooking, you can prepare the vegetables. Peel onions, potatoes, garlic. Cut the potatoes into pieces of a standard size for soups and borscht.

Finely chop the onion and garlic.

Remove the finished leg from the pan. Separate the meat from the bones. Cut it into pieces or divide it into fibers with your hands.

Fry the onion in vegetable oil until translucent.

Pour the roast into the chicken broth.

Add minced garlic. Now add tomato sauce. Stir. Instead, you can use tomato paste, only in this case it must be taken half as much. Simmer the soup with the lid closed for 10 minutes.

Sort and wash the millet. Pour it into the bowl of soup. Put . Stir the soup with a spoon so that the millet does not grab a lump. Boil for another 15 minutes. Try to see if there is enough salt and spices. Add them as needed.

Tomato soup with chicken and pour millet into plates and sprinkle with herbs. As well as serve it with sour cream, lard, garlic and rye bread. Enjoy your meal.

Tomato soup with chicken and millet. A photo

Chicken soup with grits is obtained with a rich taste, thick and very fragrant. It is prepared with rice, millet, spelt, buckwheat, semolina or barley. Supplemented with vegetables, mushrooms, for a creamy taste with melted cheese, for color and aroma with sweet paprika and herbs.

One of the easy-to-prepare first courses is chicken soup with millet, to which we add potatoes and fried onions with carrots. To make the broth rich and rich, we cook it from chicken thighs.

Step-by-step recipe for chicken soup with millet

Ingredients for 5 servings:

Chicken thighs - 2 pcs.;
Potatoes (less than average) - 5 pcs.;
Onion - 1 pc.;
Carrots (large) - 1 half;
Millet groats - 3 tbsp. l.;
Vegetable oil - 3 tbsp. l.;
Bay leaf - 1 pc.;
Ground pepper;
Salt.

Cooking time - 40 minutes

How to cook soup with millet and potatoes in chicken broth

1. We wash the chicken thighs. Gently spread in boiling water (2 liters) with bay leaf and salt. We constantly remove the resulting foam, cook for 15-17 minutes. We clean all vegetables.

2. Cut the prepared onions and potatoes into small cubes, rub the carrots coarsely.

3. Put the potato cubes into the broth and cook while we prepare the rest of the vegetables.

4. Send chopped onions and carrots to the hot oil. Cover, fry for 6-8 minutes on medium heat, until the vegetables reduce in volume and become soft. We stir constantly.

5. We wash millet 3-4 times.

6. Remove the finished thighs from the broth onto a plate and cool. Put the fried onions with carrots in a saucepan and mix.

7. Add pepper (1/4 tsp), washed millet and cook for 10-12 minutes. The millet should remain slightly undercooked. Periodically check the cereal for readiness so that it does not overcook and swell, otherwise the soup will become very thick and tasteless.

8. Remove the chicken meat with skin from the bones, cut into pieces. Can be cut into small or medium pieces.

9. We send the meat to the pan 5 minutes before the cereal is ready, we try for salt. At this stage, a delicious soup can be supplemented with herbs to taste and other spices. Cooking 5 min.

10. Pour the fragrant chicken and millet soup into bowls and serve immediately with chopped herbs, crispy fresh bread or homemade yeast cakes.

To make the dish less caloric, cook it from skinless chicken breast and lay vegetables without preliminary frying.
Various dried or fresh herbs are excellent for the dish. From dried - marjoram, basil, thyme. From fresh - dill, cilantro and parsley.
A mixture of hop-suneli herbs will add an oriental touch to the soup, and Provencal or Italian herbs will add a European touch.
Onions with carrots when frying can be supplemented with chopped tomato. It will add a beautiful color and a slight sourness to the broth.
To add spice to the dish, add ground hot pepper or a piece of fresh hot pod.
So you can cook the first dish with rice, spelled or buckwheat. Barley soup will take more time.
To speed up the cooking process, remove the meat from the bones, cut into small pieces and put in water along with the bones and potatoes. Further, as per the recipe.

Let's figure out what can be called soup. A dish (usually hot) containing at least 50% liquid can safely be called a soup. The inhabitants of modern Russia and the countries of the post-Soviet space have a warm memory of the soup, which was served in all canteens and cafes. This is the dish of our childhood.

True, not all children like to eat soup, so caring mothers come up with more and more new variations of standard recipes. Today we will consider several options for soup with millet porridge. There will be both standard recipes and modified ones, with the addition of new and unusual ingredients.

Why is millet useful?

Let's start with the fact that millet is one of the most useful cereals. It is obtained from the fruits of millet - cereals that have been used in human nutrition since ancient times and have nutritional and healing properties.

Millet contains more proteins than wheat, corn and rice, as well as many nutrients such as phosphorus, magnesium, calcium, tryptophan, fiber, B vitamins (B1 and B2) and antioxidants. It contains 14% vegetable protein, 60% carbohydrates and very little fat.

Due to the high biological and nutritional value, millet porridge and dishes from it (for example, chicken soup with millet) are recommended for pregnant women, nursing mothers and people who feel physical or mental fatigue. This porridge gives the body the necessary energy, strengthens the immune system, helps to keep healthy, beautiful hair and nails.

Who benefits from millet soup

Millet is recommended for people with stomach, pancreas and spleen problems. Eating millet porridge several times a week is an excellent protection against damage to the cardiovascular system and intestinal diseases.

Convinced of the benefits of millet porridge, we turn to the recipe for making soup on chicken broth with millet.

Recipe with chicken hearts

For this soup you will need:

chicken thighs - 300 grams;
chicken hearts - 200 g;
onion - 1 piece;
carrots - 1 piece;
garlic - a couple of cloves;
potatoes - 300 g;
millet - 250 g;
salt, pepper - to taste;
water - 4 liters;

We prepare the dish like this:

Let's prepare hearts (they need to be washed, get rid of excess fat, cut in half) and chicken thighs (washed, cut off excess fat).
We lower chicken hearts into boiled water, cook for 5 minutes, add chicken thighs. Salt the broth.
Next, peel the potatoes, cut into cubes. Add to hearts and thighs.
Rinse the millet thoroughly (preferably in 3-4 waters).
We prepare the roast. Cut the onion into half rings, carrots into thin strips. Squeeze the garlic through a press. We send the prepared vegetables to the heated vegetable oil (if desired, you can add a piece of butter). We pass 10 minutes. The roast is ready.
Pour the prepared millet into the pan. Cook over medium heat for 20 minutes. Ready millet should be boiled soft and soft. Also check the readiness of the hearts, they should be soft.
We send the frying, salt (if necessary), pepper into the soup and boil for another 3-5 minutes.

Chicken soup with millet is ready.

Recipe with chicken and pepper

We proceed to the preparation of the second soup, which is called kulesh. Kulesh is a thick chicken soup with millet and potatoes. This name was given to him by the people. Let's start cooking.

You will need:

chicken meat - 1 kilogram;
onion - 1 piece;
carrots - 1 pc.;
sweet pepper (yellow) - 1 pc.;
millet - 250 grams;
potatoes (medium) - 4 pcs.;
salt, pepper - to taste;
bay leaf - 1-2 leaves;
greens - to taste;
water - 3 liters;
vegetable oil - a few tablespoons.

Cooking kulesh:

We prepare chicken meat (you can take any part of the chicken).
We take a cauldron or any pan with a thick bottom. Dip the chicken into the hot vegetable oil, quickly fry on all sides.
Cut the onion and sweet pepper into cubes. We rub the carrots on a coarse grater. Add black pepper, other spices, salt to taste and prepared onions and carrots to the fried chicken. Fry for 5-7 minutes.
Next, add water. Add diced potatoes, cook for 5 minutes.
We wash the millet (in 3-4 waters). We send cereals to the soup. Bring to a boil, add salt if necessary and leave to simmer for another 15-20 minutes.
Remove the kulesh from the heat and let it brew for 10-15 minutes. Serve to the table, sprinkled with fresh herbs.

Kulesh turns out to be very satisfying. If desired, you can add lard to it, replace chicken with beef, pork or even fish. So the dish becomes universal, and every time it will have a unique taste.

Kulesh is a rather unusual recipe for chicken soup with millet, but both adults and children will like it. After all, it is these little gourmets that are sometimes so difficult to feed with a bowl of healthy soup.

Supporters of proper nutrition, I'm sure it will be interesting to learn how to cook pp-soup with millet and chicken. Such a first dish will be a great option for lunch or even a snack.

The combination of chicken meat, millet and vegetables makes the dish not only dietary, but also very tasty.

Which soup recipe to choose

Soup with millet and chicken is a dish with many cooking options. The ingredients of this soup can be changed by adding various vegetables: zucchini, cabbage. With potatoes (we take a young one, reduce the number of calories) and without, with an egg - choose the recipe to your own taste!

You can cook soup in a regular gas pot, you can use a slow cooker. I really like the camping option - kulesh on the fire: with smoke, in the fresh air! It is a pity that at home it is impossible to repeat its amazing taste and smell 100%.

Millet remains an unchanged component - golden groats (in the literal sense - in color, figuratively - in its beneficial properties for the body). This cereal is undeservedly forgotten by us, although its health and beauty benefits are incredible!

By the way, many people confuse millet with wheat groats. Millet groats are millet peeled, while wheat groats are ground wheat grains. These are two different grains.

How to choose the right wheat? The grains should be bright yellow, clean - from such a product the dish will definitely turn out delicious. Even grains will boil at the same time.

How long does millet boil in soup? Not very long - about 15 minutes. Moreover, in order to get rid of the specific bitter taste of millet, it is better to first boil it for 5-7 minutes in water, rinse it under a tap, and only then add it to the soup.

We take homemade or farm chicken for our soup. Thoroughly clean the meat pieces from fat and skin.

I must say right away that we will cook not just some chicken and millet soup, but real delicious masterpieces based on the most famous recipes in the world!

Field kulesh soup in a slow cooker

Fragrant, almost like a real field kulesh soup with millet and chicken, you can cook at home using a miracle saucepan.

In a slow cooker, it will be no less rich and appetizing.

And to make the smell of haze also appear, add a little real smoked prunes.

Calorie content of a serving (300 g) - 178 kcal, bju - 20 g of protein, 4 g of fat, 17 g of carbohydrates.

Ingredients:

chicken breast - 500 g
millet - 1 tbsp.
eggs - 3-4 pcs.
small onion - 1 pc.
carrots - 1 pc.
parsley and celery root - 1 pc.
smoked prunes - 3 pcs.
garlic - 1-2 cloves (add if desired already in the finished dish)
bay leaf, black peppercorns, salt, herbs - to taste

Cooking step by step:

Before you cook millet soup in chicken broth, you need to cook this very broth. Put the prepared chicken meat, carrot roots, parsley, celery and onion into the multicooker bowl, pour 1.5 liters of water. Set the mode "Soup" or "Stew" (40 minutes).
Ready meat must be taken out and disassembled into pieces-fibers. We remove the roots and onions, strain the chicken broth.
In the bowl of the multicooker, put the chicken, pre-slightly boiled and washed millet and broth. We put on the same mode. After 10-15 minutes, the millet is ready. Add salt and spices.
Break the eggs into a bowl, beat them well (with a whisk or fork) until light foam.
Constantly stirring (or even better, whisking with a whisk), we introduce the eggs into the broth.
Soup-kulesh with millet and chicken should be similar in consistency to puree soup, for example, from cauliflower, or not very thick porridge.
Sprinkle with green onions or other herbs when serving. Enjoy your meal!

Diet Kharcho Soup Recipe

The original recipe for making kharcho at home involves the use of rice and beef.

The option of millet with chicken meat is far from a classic recipe, but you will like the result.

Spices play the main role in the whole range of kharcho taste, and we leave them out.

We will not remove nuts from the recipe either, although they will increase the calorie content of the dish.

But, losing weight, note: if you do not use nuts, then the calorie content of a serving will decrease by 40 kcal!

The calorie content of a serving (300 g) is 205 kcal, bzhu is 14 g of protein, 9 g of fat, 16 g of carbohydrates.

chicken thighs - 500 g
millet - 150 g
medium bulb - 1 pc.
carrots - 1 pc.
young potatoes - 2 pcs.
tkemali - 100 ml
walnuts - 10 peeled kernels
salt, pepper, garlic, suneli hops - to taste
cilantro (greens) - in the finished dish.

How to weld:

We remove the skin from the thighs, cut off the fat. Wash the meat, fill it with water (1.5 - 2 liters). We put the pan on a small fire.
While the broth is cooking, prepare the dressing. Chopped onions and carrots in a small amount of water are allowed in a saucepan. Add tkemali sauce to the saucepan, after 5 minutes - grated walnuts on a fine grater. You can grind them in a blender.
Strain the finished broth. In the broth we put diced potatoes, millet (do not forget to boil for 5 minutes and rinse with cold water), meat and dressing. Cook (not letting boil violently!) 15-20 minutes.
Add spices and salt. Add chopped garlic and herbs 5 minutes before the end of cooking.
Kharcho - a delicious millet soup with chicken is ready! Let's go to the table!

PP-cabbage in chicken broth with millet

Millet soup in chicken broth can also be prepared with cabbage - fresh or sauerkraut.

For cooking, they take different cereals, but this time we have millet.

We will take potatoes for this dish, of course, young.

The calorie content of a serving (300 g) is 165 kcal, bzhu is 14 g of protein, 5 g of fat, 16 g of carbohydrates.

pp-vkusno.ru

How to cook field soup with millet?

Field soup is one of the most popular dishes prepared in canteens, hospitals, camps, military units and other public catering establishments. Field soup is often served in kindergarten - the guys eat it with pleasure. It used to be found everywhere, but culinary specialists diversified it a little by adding new components.

Although it has undergone changes, it has not lost its original taste. Cooking soup does not require much effort and does not take much time. How to cook field soup?

History of occurrence

Throughout its history, this dish with millet has not had an exact recipe. It was made from whatever foods were on hand and was called "axe porridge". But the constant components are millet and onions. Sometimes housewives added potatoes.

The dish was associated with the famous kulesh, which was cooked by the Cossacks from millet, cracklings and onions. The modern interpretation is so successful that even demanding tasters rejoice in its taste. The calorie content of this field soup is low, but you can make it more satisfying by adding everything that will make it richer and more aromatic: lard, stew, onions, carrots, meat and other products.

In catering, every cook knows by heart the technological map of field soup:

Onions and carrots are finely chopped and sautéed;
The broth must be brought to a boil, pour into it diced potatoes, cereals and vegetables;
When it is almost ready, salt and pepper;
Semolina is added 10 minutes before readiness.

The technological map indicates that the dish can be prepared with fish. It is boiled separately and then added to the broth.

Recipe and cooking details

This option is most adapted to modern culinary nuances. But the recipe is based on the original method of preparation.

Rinse half of the chicken and cut into pieces. Fill with water (about 2.5 liters) and bring to a boil. Salt a little and cook over low heat. Skim off the foam until it stops forming. Boil the chicken until tender, covering the pan with a lid. Then you need to get it, and the broth is useful for making soup. An economical option is broth in cubes. You can also cook with meat broth.

Cut 400 grams of smoked brisket or bacon into small pieces, after removing the skin and removing excess salt. Heat the sunflower oil and fry, after which the cracklings can be added to the pot with the broth.

According to the recipe for this field soup with millet, you need to prepare vegetables: onions, carrots, potatoes, celery root. Rinse, peel and cut into cubes. Add the ingredients to the broth and simmer for 10-15 minutes over low heat. Remove the vegetables and transfer them to the fat that remains from the brisket and lard. Saute for 10 minutes, stirring constantly, and then return to the pan again.

Rinse the millet thoroughly (one glass), pour over with boiling water and pour into the pan. Boil all ingredients for about 25 minutes, stirring occasionally. When the dish is almost ready, pepper, salt, add spices, bay leaf. Garnish with herbs before serving.

In order for the aroma to be rich and appetizing, the dish should be infused for at least half an hour, be sure to cover it with a lid. Eat better with rye bread - this is the perfect combination.

This dish turns out to be original if the potatoes are boiled separately, and then mashed and added to the broth. The soup will acquire a special aftertaste and a velvety texture.

Field soup with egg

Boil the broth on chicken or ready-made cubes. Peel the potatoes and add whole to the pot. Immediately pour in the washed millet. Field soup with egg and millet should be thick, but not too thick - no need to make porridge out of it.

When the potatoes are cooked, take them out, crush them and put them back into the broth. Whisk the eggs in a separate bowl and pour into the saucepan in a thin stream. Make a frying of finely chopped onions and carrots, add to the broth. When the egg soup is cooked, decorate it with herbs and let it brew.

Unusual cooking method

To prepare a very tasty field soup, you need to create a "bouquet": connect chives, celery, thyme and parsley with a special thread. Pour half the duck with water and bring to a boil. Remove the foam, add the "bouquet" and cook for at least 1.5 hours.

Chop shallots, cut peppers, carrots, turnips and potatoes into cubes. When the duck is cooked, cut it into pieces, remove the bones and return the meat to the broth. Add vegetables and cook until half cooked, salt.

After that, you can fall asleep millet. When the dish is ready, add garlic, horseradish, bay leaf. After it is infused, you can serve it to the table.

The peculiarity of this first course is that you can improvise with the composition without fear of spoiling the taste. If, in addition to millet and onions, it includes your favorite products, then you can create a noble and refined dish that will become a frequent guest on your table. It can be safely eaten by those who are losing weight - the calorie content is only 93.5 kcal.

Delicious first courses and bon appetit!

mjusli.ru

Summer soup with millet and chicken

A good, rich soup can be made from millet and chicken breast. It will turn out incredibly tasty and satisfying. In addition, this soup is rich in protein. You can use it even for those who are strenuously watching their figure. This lunch dish is the best treat for the whole family. It is worth noting that millet soup with chicken will amaze everyone not only with taste, but also with aroma. Due to the fact that the vegetables will be overcooked, the smell of the broth will make everyone salivate! Without a doubt, summer, millet soup with chicken will become one of the favorite first courses in the family!

Ingredients:

Recipe for summer soup with millet and chicken:

Pour water into a suitable saucepan. Put the dishes on the stove, let the liquid boil. Prepare the chicken breast, wash it and remove the skin. Chop the meat into large pieces. Put the chicken into the boiling broth. Cook for 20 minutes. Add salt while the chicken is cooking.

Cut carrots and peppers into equal cubes. Peel the onion, chop very finely. Fry vegetables in vegetable oil for 4-5 minutes. Fry over low heat and stir occasionally with a spatula. The color of the finished vegetables should turn golden.

When the meat begins to easily fall behind the bone, you can pour millet into the pan. This product does not cook quickly, about 15 minutes. It is important to note that during the cooking of millet, the chicken will become even more tender.

Peel vegetables by peeling potatoes. Cut it into small squares. Boil potatoes with all other ingredients for 10 minutes.

Approximately 5 minutes before the readiness, put the fried vegetables into the pan. Also add chopped herbs and bay leaves. For a fantastic aroma and slightly spicy taste, add lemon wedges to the broth.

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Culinary recipes and photo recipes

Soup with millet

Soups are an integral part of our diet. In order for the first courses to be varied, various cereals, additional vegetables and herbs are added to the main broth. Anyone can create their own soup recipe based on chicken, pork or beef broth. For the base, you can also use just a vegetable broth (broth). By adding your favorite vegetables and cereals, seasoning the soup with your favorite spices and herbs, you will get an exclusive dish that will fully reflect all your taste preferences. We also advise you to pay attention to our new recipe - chicken soup with millet.

Ingredients to make soup with millet:

chicken - ¼ part of the carcass
millet - ½ cup
potatoes - 4-5 pcs.
carrots - 1-2 pcs.
garlic - 1 clove
sunflower oil - 30 ml
bay leaf, salt, ground black pepper - to taste
fresh parsley - for serving

Recipe millet soup:

Pour 2 liters of clean drinking water into a saucepan and put on fire.

A quarter of a chicken carcass should be thoroughly washed in plenty of water. Add the bay leaf to a pot of boiling water and add the chicken. If you are making homemade chicken soup, then let it simmer for at least an hour, and then continue cooking the soup. If the chicken is "broiler", then it will be enough to cook for 30 minutes.

After the time allotted for cooking the chicken, continue cooking the soup. Peel the potatoes, wash them and cut into small strips. Send potatoes to pot with chicken broth.

Peel the carrots, wash, grate and fry in a frying pan with the addition of sunflower oil.

Send the fried carrots to the soup.

Following the carrots, add millet to the soup.

By the way, you can get the chicken out of the soup during the cooking process, cool it down a bit, separate the flesh from the bones and return only the meat to the soup.

After about ten minutes, salt and pepper the soup with millet, season with garlic (pass it through the press). Also rinse and chop the parsley, add the greens to the pan after turning off the heat.