Simple and delicious chicken heart soup recipes

In works of Russian literature of the 19th century, characters often feast on chicken soup with giblets, namely chicken hearts. This is truly a breathtakingly delicious soup, the recipes of which are undeservedly ignored by modern housewives. Almost everyone simply has no idea how to cook chicken heart soup, how simple it is, and they don’t know how tasty and healthy it can be.

How to make delicious soup
1. Chicken heart soup with vermicelli
2. Pea soup with hearts in a slow cooker
3. Bean soup with giblets
Note to the hostess
Useful video

There are a lot of soup recipes, every cook has his own secrets, but what they all have in common is the right choice and preparation of the hearts for cooking.

How to make delicious soup

First you need to choose a high-quality offal. There are several rules:

choose chilled, not frozen hearts - this way you will protect yourself from buying a bad and stale product;
they should be natural in color, shiny, and have a dense structure. The veins on them are snow-white ( no yellowness! );
the fat layers are also snow-white;
the best ones are medium in size, about the size of a walnut.

The hearts need to be carefully washed, the veins and films removed from them - they make the product hard and impart a specific, not always pleasant, taste and smell.

If desired, you can also slightly prepare the vegetable soup. Cut each one crosswise into 3 rings. Wash again. You can lightly marinate the onion in a meat grinder or blender for about an hour. This marinade for a delicious shashlik of chicken hearts is also suitable, but then let it sit for at least 3 hours. They are now ready for future use.

Chicken heart soup with vermicelli

Chicken hearts are one of the most necessary offal. They are low in calories, contain a lot of protein, and are rich in B vitamins and minerals.

Chicken heart soup with noodles is quick and easy to prepare. In cool weather, this first dish will not only keep you warm, but will also relieve you of hunger forever. Vermicelli soup with chicken hearts is a dietary recipe, so it can be given even to children.

Ingredients:

Cuisine: European Type of dish: 1st course Method of preparation: boiling Servings: 4 30-40 min

chicken hearts – 400 g
vermicelli – 75 g
potatoes – 1-2 pcs.
carrots – 1 pc.
onions – 1 pc.
dill – 1 bunch
salt, pepper to taste.

Manufacturing method

They need to be sauteed for 3 minutes in heated vegetable oil.

Thanks to this, the soup will acquire a wonderful color and smell pleasant. 5 minutes after adding the potatoes, add the frying mixture to the soup.

After another 3 minutes, you need to add quick-made vermicelli, salt and pepper to taste.

Mix everything. After 5 minutes of boiling again, remove the chicken heart soup with noodles from the heat and add the dill. Under the closed lid, the soup should stand for another 5 minutes, and later it can be poured into plates and served.

Pea soup with hearts in a slow cooker

Peas are a good, necessary, nutritious and high-calorie product about which you can write odes.

Its only drawback is that it takes quite a long time to cook.

Chicken hearts should also be cooked for a long time before they become soft.

So it will take about 2.5-3 hours to prepare the dish. In general, we cook chicken heart soup in a slow cooker, which means we don’t have to be at the stove all the time.

You will need:

1 onion
peas - 1 tbsp.
hearts - 0.5 kg
potatoes - 2-4 pcs.
carrots - 1 pc.
vegetable oil - 1 tbsp.
spices - to taste
zucchini and celery - optional.

Manufacturing:

Lightly fry the carrots on the bottom of the multicooker pan, then add finely chopped onion to it. Simmer until slightly golden brown.
Add offal, cut into pieces, fry for 2-3 minutes.
Fill with water, set to “soup” mode, cook for about an hour.
Drain the soaked peas and transfer to the hearts. Cook for another hour. If you need the peas in the soup to be pureed, add a little soda . But it’s better to boil it in advance and beat it with a mixer.
Add chopped potatoes, zucchini and celery and cook in the same mode.

The soup is ready! You can decorate the top of the dish with chopped herbs, and put half an egg in the plates. This soup is served with croutons instead of bread. For added spice, you can create homemade croutons and sprinkle them with garlic juice.

Bean soup with giblets

This will actually be a dietary, low-fat, very nutritious and tasty bean soup made from chicken hearts and stomachs (if desired, you can replace them with the offal of another bird).

Cooking it is quite simple and quick, you just need to soak the beans for 3-4 hours beforehand.

We will need:

ventricles and hearts - 0.5 kg
beans - 1 tbsp.
onion - 1 pc.
carrots - 1 pc.
potatoes - 3-4 pcs.
spices - to taste
greens - to taste
vegetable oil - 1 tbsp.

How to cook:

In a frying pan with vegetable oil, fry the grated carrots and chopped onion until translucent.
Add chopped giblets to the onions and carrots, lightly fry, add a little water and simmer for 40-50 minutes. At the end, sprinkle with spices.
Place the soaked beans in a saucepan with bubbling water and cook for about half an hour.
Add diced potatoes to the beans and cook for 10 minutes.
Add the prepared giblets, cook for 10-15 minutes, set aside.

The soup is ready! It can be decorated with greenery.

Note to the hostess

Instead of fresh beans, you can put a can of canned beans in the soup. In this case, it is added at the very end, 10 minutes before readiness, together with the liquid.
To make the soup a beautiful golden color, add turmeric to it at the very end - at the tip of a teaspoon.
Basil mixes very well with any legumes; it can be added together with potatoes.

Useful video

Chicken hearts make a delicious hunting soup with millet:

If you find an error, please select a piece of text and press Ctrl+Enter .

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Chicken heart soups

A collection of recipes for making chicken heart soups with step-by-step photos. We prepare rich soups for a hearty lunch using affordable goods. Join us!

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Chicken heart soup recipes

Ingredients

Chicken hearts – 0.6-0.8 kg

Potatoes – 4 pcs.

Vermicelli – 1.5-2 handfuls

Vegetable oil - for frying

Ingredients

Chicken hearts – 400 g

Potatoes – 5 pcs.

Onion – 50 g

Garlic – 1 clove

Parsley - a few sprigs

Salt and pepper - to taste

Bay leaf – 1 pc.

Vegetable oil - for frying

Ingredients

Potatoes – 3 pcs.

Onions – 1 pc.

Garlic – 2 cloves

Bell pepper – 0.5 pcs.

Bay leaf – 1 pc.

Allspice – 2 pcs.

Chicken hearts – 600 g

Noodles (any small pasta) – 4-6 tbsp.

Tomatoes in their juice – 250 g

Salt, pepper - to taste

Greens - to taste

Ingredients

Chicken hearts – 300 g

Potatoes – 1 pc.

Onions – 1 pc.

Bay leaf – 2 pcs.

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7 recipes for chicken heart soup

Almost everyone believes that offal cannot make a tasty dish. Fortunately, they are wrong. Chicken heart soup turns out to be quite appetizing and also healthy.

Basic first course recipe

To make the dish tasty, you need to choose the right offal. There are several rules:

It is better to take a chilled product. When purchasing frozen hearts, there is a risk of purchasing stale and bad ones.
Hearts must have a natural color and dense structure.
Fat layers and veins should be snow-white, not yellowish.
It is better to take medium-sized hearts, the size of a walnut.

hearts – 400 g;
potatoes – 3-4 pcs.;
ork and onion - 1 pc.;
dill - a bunch;
salt, pepper - as needed.

Prepare the hearts: wash, remove films with veins (they impart a not very pleasant taste and smell, and make the finished product harsh). At this step, you can cut each heart into three parts, wash and marinate in chopped onions.
Place the product in water (2 liters) and boil. Use a slotted spoon to scoop out the hearts and place on a plate. Drain off the foam and water, rinse the saucepan and add fresh water.
Place the hearts in water again and boil. Cook for a third of an hour.
Meanwhile, cut the potatoes into cubes, the carrots into thin cubes, and the onion into small cubes. Place the potatoes in water.
Fry onions and carrots. Add them to the soup.
Almost at the very end, season to taste, add chopped dill.
Let it brew a little.

Cooking with beans

hearts – 500 g;
beans - 1 tbsp.;
potatoes – 2 pcs.;
onion with carrots - 1 pc.;
spices, oil, salt, herbs - as needed.

It is better to soak the beans in water for several hours in advance so that they cook faster.

Chop vegetables for frying and saute them.
Add the giblets, cut into pieces, into the pan, add a little water and simmer for 40 minutes. Add spices at the end.
Boil water in a separate saucepan and place the previously soaked beans in it, cook for 30 minutes. Add potatoes in cubes, after 10 minutes fry with giblets.
Cook for another quarter of an hour. At the end you can add turmeric for a beautiful golden color.

Instead of fresh beans, you can use canned beans (then they are added almost at the very end along with the liquid).

How to cook with vermicelli

Children especially readily eat noodle soup, so you can offer it for lunch to particularly picky tasters.

offal – 350 g;
vermicelli – 75 g;
potatoes - a couple;
carrots with onions – 1 pc.;
greens, salt, pepper - to taste.

Prepare and boil the hearts.
Chop vegetables.
Add the prepared ingredients to the water and add salt. Cook until almost done.
Towards the end, add vermicelli, after a few minutes - chopped greens.

If desired, you can put a little sour cream or half a boiled egg on each plate.

Pickle of chicken hearts with rice

offal – 500 g;
potatoes – 4 pcs.;
carrots with onions – 1 pc.;
celery root – 1 pc.;
rice – 3 tbsp. l.;
pickled cucumbers – 3 pcs.;
cucumber pickle – 100 ml;
dill, bay, allspice, salt, pepper - to taste;
butter - a small piece.

Soak the hearts in cool water. Pour 3 liters of water, bring to a boil and cook for 10 minutes.
Grind the root vegetable, tubers and onion into narrow strips. Fry in a frying pan.
Wash the hearts and cut them into pieces, strain the broth. Bring to a boil again and add frying, cook for 10 minutes.
Add washed rice, after 7 minutes add potatoes.
Peel the cucumbers, pour 200 ml of boiling water and boil for 10 minutes. Strain the broth and chop the cucumbers.
Combine everything, add spices. Cook for 10 minutes.
Add butter and herbs and cook for another 2-3 minutes. Remove from heat and let steep.

Using the same principle, you can cook pickle with pearl barley. Only in this case is it cooked separately and placed together with potatoes.

With the addition of stomachs

Soup made from chicken hearts and stomachs is nutritious and satisfying.

hearts and ventricles - 200 g each;
onions with carrots - 1 pc.;
potatoes - a couple;
tomato and bell pepper – 1 pc.;
rice – 50 g;
laurel, oil, pepper, salt, herbs - at your discretion.

Wash and cook offal. Pour in water and bring to a boil. Cook for 5-7 minutes. Drain the first water, pour in the newest portion.
Cut the peeled onions, carrots, and peppers in half and throw one half at a time into the broth. Cook over medium heat for 50 minutes. Throw away the vegetables.
Add finely chopped potatoes and washed rice to the soup.
Remove the skin from the tomato. Prepare a roast from halves of chopped vegetables and tomatoes.
Add it to the soup.
At the very end of production, add herbs, salt and pepper.

Let the dish sit for 15-20 minutes. Place a spoonful of sour cream on each plate.

Recipe for making in a slow cooker

Soup with chicken hearts in a slow cooker can be prepared according to any of the above recipes. You can try thick potato soup with hearts and garlic.

hearts – 0.5 kg;
potatoes - ten;
onion with carrots – 1 pc.;
tomato – 1 pc.;
garlic – 2 cloves;
Provençal herbs, paprika, salt - to taste.

Wash and cut the hearts. Chop the onion and garlic, grate the carrots, cut the tomatoes and potatoes into cubes.
Place the hearts in the bowl of the device and fry them on the “Fry” program. After 7 minutes, add the onion and carrots, a little later – the tomato and garlic.
After 10 minutes, add potatoes and all the necessary spices. Pour in 1500 ml of water.
Run the “Quenching” program for 90 minutes.

After the sound signal, you can take a sample.

Pea soup with chicken hearts

Peas are a very filling product, which is why all dishes based on them are incredibly filling. One significant drawback is that it takes a long time to cook. Therefore, it must be soaked in water in advance to speed up this process.

hearts – 500 g;
peas - 1 tbsp.;
onion with carrots - 1 pc.;
potatoes – 3 pcs.;
oil and spices - as needed;
zucchini – 1 pc. (young, small size).

Wash the peas a couple of times. Prepare offal.
Fry onions and carrots, add hearts cut into pieces.
Add water and cook for approximately 40 minutes. Then add the peas and cook for another hour. But if you need it faster, you can boil it separately in advance, beat it with a mixer and add it to the soup.
Add chopped zucchini and potatoes. Cook until they are completely cooked. Season to taste.

Homemade garlic croutons are ideal to serve with pea soup.

Chicken heart soup - a very tasty and simple recipe

Greetings to friends and blog guests. Quite recently, we had an article about how to cook chicken hearts in a frying pan. But you can’t cook dry all the time. From time to time it is necessary and healthier to eat something liquid. So now we have the usual recipe for a very tasty chicken heart soup.

It's easy to prepare. The recipe also contains chicken broth; if you don’t have that, you can get by with boiled water.

Products that will be useful to us:

Chicken hearts – 300 gr
Carrots - 1 piece
Potatoes - 3 medium sized tubers
Onion - 1 piece
Greens (dill, parsley) to taste
Salt, black pepper
Cream cheese - 100 gr
Vegetable oil for frying
Noodles, pasta, spaghetti - whatever you prefer
Chicken broth

1. Prepare all the ingredients for the soup in advance. Naturally, vegetables can be peeled during the manufacturing process. But a more labor-intensive process is processing chicken hearts. They need to be washed, the films removed, the fatty deposits with vessels cut off and cut into 2 parts. The main task here is to clean the internal chambers from congealed blood (the internal environment of the human and animal body) , because it can spoil the taste of the dish as a whole.

2. Let's move on to the rest of the products. Finely chop the onion, first cut the carrots into rings, and then divide into quarters. It will look great in soup. Cut the potatoes into small cubes. Place the frying pan on the heat and let the oil heat up thoroughly. And first we begin to fry the onions and carrots, almost 2-3 minutes. Then add chicken hearts.

Note: Chefs say that: “You need to taste the dish not only with your tongue, but also with your eyes.” To make it work out perfectly, there is a small subtlety. All ingredients should be cut approximately identically. In other words, cut the potatoes, as the largest vegetable in the soup, into pieces no larger than a chicken heart.

3. Mix everything, add salt and pepper to taste. Then you need to cover it tightly with a lid so that the chicken hearts become soft. By this time, you should put the chicken broth on heat; if you don’t have it, no big deal, you can just add boiled water. But remember: chicken broth has the most intense flavor.

4. Chicken hearts should spend about 10 minutes under the lid, this is enough for them to release their own juice, which will soak the onions and carrots. Now is the time to add them and the potatoes to the chicken broth. If you cut the potatoes into heart-sized cubes, they will cook in about 10 minutes.

5. It all boils over low heat. A few minutes before making potatoes, add cream cheese to the soup. The taste will be very tender.

6. If you are cooking not in chicken broth, but in bubbling water, it makes sense to check for salt after adding the cheese so that the dish does not turn out too bland.

By the way, this soup mixes well with mushrooms. Try adding a few sliced mushrooms.

7. And finally, some narrow egg noodles. You can eat pasta or spaghetti. After the pasta is ready, you can remove the pan from the heat and pour the finished dish into tureens.

Now we decorate this beauty with herbs and serve it on the table. Everything should turn out very tender in taste and beautiful in appearance. I hope that this recipe will attract the attention of cooks who are concerned about their health. It’s not for nothing that chicken broth is better to cook for colds, and the hearts themselves are not a fatty product. Bon appetit!

That's all. Yes, the article was published in two words, but I hope the essence was revealed. If you liked the recipe, you prepared it and were satisfied with the result, please write in the comments. Do you like the blog? Press the buttons of social networks, I will be very grateful to you for this. All is well. Health and prosperity for you and your loved ones. See you soon.