Ordinary recipes for chicken and millet soup

Supporters of proper nutrition, I am sure, will be curious to find out how to prepare pp soup with millet and chicken. This first dish would be a good 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 should you choose?

Soup with millet and chicken is a dish with many options for making it. The ingredients of this soup can be changed by adding different vegetables: zucchini, cabbage. With potatoes (take new ones, reduce the number of calories) and without, with eggs - choose the recipe to your own taste!

You can cook the soup in an ordinary saucepan on gas, or you can use a slow cooker. I really like the camping option - kulesh on a fire: with smoke, in the fresh air! It’s a pity that it’s 100% impossible to replicate its mind-blowing taste and smell at home.

Millet remains a constant component - the golden grain (literally - in color, figuratively - in its beneficial properties for the body). This cereal has been undeservedly forgotten by us, although its benefits for health and beauty are incredible!

How to choose the right millet? The grains should be bright yellow and unstained - such a product will certainly make a tasty dish. Even grains will boil immediately.

How long does it take to cook millet in soup? Not long at all - 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, wash it under the tap, and only later add it to the soup .

For our soup we take homemade or farm chicken. Carefully clean the meat pieces from fat and skin.

I’ll say right away that we won’t be preparing just some chicken and millet soup, but true delicious masterpieces based on the most recognizable recipes in the world!

Field soup-kulesh in a slow cooker

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

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

And to create a smoky smell, add a little real smoked prunes.

Calorie content per serving (300 g) - 178 kcal, bju - 20 g protein, 4 g fat, 17 g 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 to the finished dish if desired)
bay leaf, dark peppercorns, salt, herbs - to taste

Manufacturing step by step:

Before you prepare millet soup with chicken broth, you need to boil this very broth. Place the cooked chicken meat, carrot roots, parsley, celery and onion in a multicooker bowl and add 1.5 liters of water. Set the “Soup” or “Stew” mode (40 minutes).
The finished meat must be removed and disassembled into fiber pieces. Remove the roots and onions, strain the chicken broth.
Place the chicken, lightly cooked and washed millet and broth into the multicooker bowl. We set it to the same mode. After 10-15 minutes the millet is ready. Add salt and spices.
Break the eggs into a cup and beat them well (with a whisk or fork) until light foam.
Stirring constantly (or better yet, whisking), add the eggs into the broth.
Kulesh soup with millet and chicken should be similar in mixture to puree soup, for example, cauliflower, or a not very thick porridge.
Sprinkle with green onions or other herbs when serving. Bon appetit!

Recipe for diet soup-kharcho

A unique recipe for making kharcho at home involves the use of rice and beef.

A version of millet with chicken - the recipe is far from traditional, but you will like the result.

In the entire range of taste of kharcho, spices play the main role, and we leave them.

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

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

Calorie content per serving (300 g) - 205 kcal, bju - 14 g protein, 9 g fat, 16 g carbohydrates.

What is necessary:

chicken legs - 500 g
millet – 150 g
medium onion - 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) - into the finished dish.

How to cook:

Remove the skin from the thighs and trim the fat. Wash the meat, fill it with water (1.5 - 2 liters). Place the pan on low heat.
While the broth is cooking, prepare the dressing. Simmer chopped onions and carrots in a small amount of water in a saucepan. Add tkemali sauce to the saucepan, after 5 minutes - grate walnuts on a small grater. You can grind them in a blender.
Strain the finished broth. Add diced potatoes, millet (don’t forget to boil for 5 minutes and rinse with cool water), meat and dressing into the broth. Cook (without letting it boil violently!) for 15-20 minutes.
Add spices and salt. Add chopped garlic and herbs 5 minutes before the end of cooking.
Kharcho - delicious millet soup with chicken is ready! Let's serve!

PP-cabbage in chicken broth with millet

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

Various cereals are used for production, but this time we use millet.

Naturally, we will take young potatoes for this dish.

Calorie content per serving (300 g) - 165 kcal, bju - 14 g protein, 5 g fat, 16 g carbohydrates.

Chicken soup with millet and potatoes

Chicken soup with cereal comes out with a rich taste, thick and very fragrant. It is prepared with rice, millet, spelt, buckwheat, semolina or pearl barley. Supplement with vegetables, mushrooms, processed cheese for a creamy taste, and sweet paprika and herbs for color and aroma.

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

Step-by-step recipe for chicken soup with millet

Ingredients for 5 servings:

Chicken legs – 2 pcs.;
Potatoes (smaller than average) – 5 pcs.;
Onions – 1 pc.;
Carrot (large) – 1 half;
Millet cereal – 3 tbsp. l.;
Vegetable oil – 3 tbsp. l.;
Bay leaf – 1 pc.;
Ground pepper;
Salt.

Production time - 40 minutes

How to cook millet and potato soup in chicken broth

1. Wash the chicken legs. Carefully place in boiling water (2 liters) with bay leaf and salt. We constantly remove the resulting foam and cook for 15-17 minutes. We clean all the vegetables.

2. Cut the cooked onions and potatoes into small cubes, grate the carrots coarsely.

3. Place potato cubes into the broth and cook while you prepare other vegetables.

4. Place chopped onions and carrots into hot oil. Cover and fry for 6-8 minutes at medium temperature until the vegetables have reduced in volume and become soft. Stir constantly.

5. Wash the millet 3-4 times.

6. Remove the finished legs from the broth onto a plate and cool. Place the fried onions and carrots into the pan and stir.

7. Add pepper (1/4 tsp), washed millet and cook for 10-12 minutes. The millet should remain slightly undercooked. From time to time we 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 and skin from the bones and cut into pieces. Can be cut into small or medium pieces.

9. Place the meat in the pan 5 minutes before the cereal is ready, taste for salt. At this step, the savory soup can be supplemented with herbs to taste and other spices. Cook for 5 minutes.

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

To make the dish the least caloric, prepare it from skinless chicken breast and add vegetables without pre-frying.
Various dried or fresh herbs are perfect for this dish. Dried ones include marjoram, basil, thyme. New ones include dill, cilantro and parsley.
A mixture of khmeli-suneli herbs will add an oriental note to the soup, and Provencal or Italian herbs will add a European note.
When frying, onions and carrots can be supplemented with chopped tomato. It will add a wonderful color and slight sourness to the broth.
To add spiciness to the dish, add ground hot pepper or a piece of the freshest hot pepper.
This way you can prepare the first dish with rice, spelled or buckwheat. Barley soup will need more time.
To speed up the manufacturing process, remove the meat from the bones, cut into small pieces and place in water along with the bones and potatoes. Continue as per the recipe.

Millet soup with chicken broth: step-by-step recipe with photos at home

To make the soup light, cook it without frying, and add suneli hops and hot reddish pepper for flavor.

Production time: 55 minutes

Ingredients:

Chicken breast – 1/2 piece;
Chicken leg – 1 piece;
Potatoes – 4 pieces;
Onions – 1 piece;
Carrots – 1/2 pieces;
Millet cereal – 4 tablespoons;
Bay leaf – 2 pieces;
Reddish hot pepper – 1/4 teaspoon;
Khmeli-suneli – 1/2 teaspoon;
Ground dark pepper – 1/3 teaspoon;
Salt.

Manufacturing:

1. Wash the chicken parts. To make the broth rich and fatty, add the fat, skin and, if any, bones previously cut from the whole carcass. Place everything in boiling water (2.5-2.7 liters), bring to a boil, remove the resulting foam. Add bay leaf, ground dark pepper, salt and cook over low heat for 30 minutes.

2. Coarsely grate the peeled carrots and finely chop the onions.

3. Cut the peeled potatoes into cubes. They should be small so that the potatoes cook faster.

4. Remove the boiled chicken parts from the broth onto a plate and cool. Add cooked potatoes, carrots, and onions to the broth, put it on high heat, when it boils, reduce the heat to low and cook for 10 minutes. Remove foam from time to time.

5. Wash the millet cereal 4-5 times, add it to the soup, add suneli hops, hot pepper, mix and cook for about 15 minutes until the cereal becomes soft. It doesn’t have to be overcooked, otherwise the soup will become very thick. If the liquid has boiled away too much, add chicken broth or water.

6. Peel the cooled meat from the skin (you can throw it in if you wish), divide it into small pieces along the fibers or cut it into cubes. Place the cooked chicken meat in a pan 5 minutes before cooking or add small portions immediately to bowls before serving.

7. Pour the most delicious chicken soup with millet and vegetables into bowls, sprinkle with herbs if desired and serve immediately with the freshest bread. Bon appetit.

Tips for making:

To make the color of the soup more striking, add sweet paprika (1 tsp).
The dish will become richest if you fry the carrots and onions in oil (2 tbsp) before adding.
Chopped fresh or dried herbs can be added during the manufacturing process.
This chicken soup can also be supplemented with other vegetables; leeks, tomatoes, parsley or celery roots are excellent. Then the amount of vegetables in the recipe should be reduced.

Chicken and millet soup

A very ordinary, hearty and wonderfully fragrant soup with chicken and millet!

Although almost everyone often prepares only milk porridges from the healthy and tasty cereal given to us, which is generally understandable, I am sure that chicken soup with its role will not leave anyone indifferent.

Millet goes well with both turkey meat and chicken. the recipe for millet soup with turkey . Now I bring to your attention millet soup with chicken. It's quick and easy to prepare. Try it!

Compound:

Water – 2.5 l
Chicken breast – 300-400 g
Millet – 1 tbsp.
Potatoes – 3 pcs. medium size
Onions – 1 pc.
Carrots – 1 pc.

Spices - to taste:

Dried herbs (dill, parsley)
Salt
Dark ground pepper

Manufacturing:

First you need to prepare the broth. Pour water into a saucepan, put it on the stove and bring to a boil. Carefully wash the chicken breast and place it in boiling water. Cook the broth for 20 minutes, skimming the foam from time to time.

We take the chicken meat out of the finished broth, let it cool and separate it into fibers.

While the meat is cooking, you can do the millet. We rinse it properly and fill it with hot water for five to ten minutes to get rid of the bitterness. Drain the water.

If necessary, strain the broth (so that it becomes as transparent as possible). We put it on the fire and bring it to a boil again. Add millet to the bubbling broth and cook for half an hour over low heat.

Wash the potatoes, peel and cut into strips. We rinse it under running cool water to remove excess starch.

10 minutes after the millet begins to cook, add the cooked potatoes to the broth. Cook the broth for 20 minutes until the millet and potatoes are completely cooked.

Peel the onions and carrots. Cut the onion into small cubes, grate the carrots.

Place the frying pan on the heat, spray it with a small amount of olive oil and add the cooked vegetables. Sauté the onions and carrots for fifteen minutes. Lightly salt so that they release juice and don’t burn.

Add the sauteed vegetables to the broth 5 minutes before the end of cooking the millet and potatoes.

Once the soup is ready, add the cooked chicken. Salt, pepper, add dried herbs (the freshest must be finely chopped and added at the very end of making the soup). It should be noted that the freshest greens will give the soup a special smell.