How to make soup from chicken legs?

Light dietary soup from chicken legs has excellent taste qualities. It can be supplemented with rice, vermicelli or various vegetables. In today's article, we will consider several options for preparing this dish.

Recipe one: list of ingredients

It should be noted that this is one of the simplest options. As a rule, even young inexperienced housewives easily cope with cooking this dish. To cook a delicious and nutritious soup from chicken legs with vermicelli and potatoes, the recipe of which we will consider below, you must stock up with all the necessary ingredients in advance. Before starting cooking, check if there are any in your kitchen:

• Two medium carrots.
• 150 grams of thin vermicelli.
• Three chicken legs.
• Four potatoes.

Plus, everything else, you should take care that at the right time at hand at hand was fresh greens of dill, water, salt and peas of black pepper.

Sequencing

To ensure that you get a really delicious and healthy soup of chicken legs with vermicelli and potatoes, you should clearly observe the recommended proportions of ingredients. In a saucepan filled with cold salted water, pre-prepared shins are placed, brought to a boil and reduced by fire. To make the broth acquire a pleasant taste and a beautiful golden hue, it sends a washed, but unpurified bulb. Half an hour later, it is removed from the pan and thrown into a bucket.

While the broth is boiling, you can do vegetables. They are thoroughly washed, peeled and crushed. Potatoes are cut into cubes, carrots are processed with a large grater. Prepared in this way, vegetables are sent to a pan with boiling broth, cover with a lid and continue to cook at minimum heat.

After ten minutes, the vermicelli is covered there and another quarter of an hour is prepared. At the end of this time, the pan is removed from the plate and filled with finely chopped dill. Ready soup from chicken legs with vermicelli is poured on plates and served to the table. At will, each serving is decorated with half a boiled egg.

Recipe Two: List of Products

This option is interesting in that instead of vermicelli rice will be used. In order not to interrupt the cooking process, you must go to the store in advance and buy the missing products. To cook a fragrant and light soup from chicken legs in your kitchen should be:

• 1/3 cup of rice.
• Two chicken drumsticks. If desired, they can be replaced with a leg.
• One carrot and a bulb.
• A couple of potatoes.
• Three liters of purified water.

To prepare a full-fledged first dish, the above list is recommended to expand. It should be made with two teaspoons of turmeric, a couple of bay leaves, salt, pepper and a small amount of vegetable oil.

Process description

To ensure that you have a nutritious and healthy soup from chicken legs, you should clearly adhere to the following technology. At first, the filtered water is poured into a saucepan, the shanks or the whole leg are placed there, brought to a boil and cooked until the meat is ready.

While the broth is languishing on the stove, you can take up vegetables. They are washed in running water, peeled and grinded. To the pan with the cooked chicken send the cut potatoes and prepared rice. Season soup with salt and turmeric and continue to cook until tender vegetables.

While the rice and potatoes are languishing on the stove, you can prepare the roast from chopped onions and grated carrots. As a result, they should acquire a beautiful golden shade. In a ready-made soup, add bay leaf and roast and cook for about a quarter of an hour.

Recipe Three

To prepare this aromatic and nutritious soup should be in advance to stock up all the necessary products. Before starting the process, check if there are any in your kitchen:

• Three chicken legs.
• 200 grams of Brussels sprouts.
• One carrot and a bulb.
• 200 grams of fresh champignons.

As additional components will be used table salt, greens, vegetable oil and 50 grams of cheese.

Pre-washed legs are placed in a three-liter pan, half-filled with water, and put on a stove. After boiling, reduce the heat and cook for half an hour.

While the broth is languishing under the lid, you can take up vegetables. They are washed, peeled and crushed. Mushrooms, potatoes and onions cut into slices, and carrots are processed with a medium grater.

The cooked chicken drumsticks that have been cooked are extracted from the pan and cooled. In the resulting broth send all the vegetables at once and cook until soft. After that, onions, potatoes, mushrooms and carrots are pulled out from the dishes and cooled.

When they have cooled, the shins are released from the bones. Separated meat is ground with a blender into a homogeneous slurry, combined with vegetables and whipped until a puree state. The resulting mass is sent to a saucepan with broth and boiled for five minutes. Ready soup of chicken legs and champignons poured on plates, seasoned with sour cream and decorated with chopped herbs.