Chicken soup with millet: description, recipes

We will deal with what can be called soup. A dish (usually hot), containing at least 50% of the liquid, can safely be called soup. The inhabitants of modern Russia and the countries of the former Soviet Union have a warm memory of soup, which was served in all dining rooms and cafes. This is the dish of our childhood.

True, not all children love to eat soup, so caring mothers come up with more and more variations of standard recipes. Today we will consider several options for millet porridge soup. 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, which have been used in human nutrition since ancient times and have nutritious and healing properties.

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

Due to its 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 maintain 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.

Having convinced of the benefits of millet porridge, we proceed to the recipe for making soup on chicken broth with millet.

Chicken Hearts Recipe

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;
• vegetable oil - a few tablespoons.

We prepare the dish like this:

1. Prepare the hearts (they need to be washed, get rid of excess fat, cut in half) and chicken thighs (rinse, trim excess fat).
2. In boiled water we lower the chicken hearts, cook for 5 minutes, add the chicken thighs. Salt the broth.
3. Next, peel the potatoes, cut into cubes. Add to the hearts and hips.
4. Thoroughly rinse millet (preferably in 3-4 waters).
5. Preparing the roasting. We cut the onions into half rings, carrots - into thin strips. Squeeze the garlic through a press. We send the prepared vegetables to warmed vegetable oil (optionally, you can add a piece of cream). We pass 10 minutes. The lighter is ready.
6. Pour the prepared millet into the pan. Cook over medium heat for 20 minutes. Ready millet should be boiled and soft. Also check the readiness of the hearts, they should be soft.
7. We send roasting to the soup, salt (if necessary), pepper and boil another 3-5 minutes.

Chicken soup with millet is ready.

Chicken and Pepper Recipe

We turn 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:

1. We prepare chicken meat (you can take any part of the chicken).
2. We take a cauldron or any pan with a thick bottom. In the preheated vegetable oil, dip the chicken, quickly fry on all sides.
3. Dice onion and sweet pepper. Rub 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.
4. Next, fill in the water. Pour diced potatoes, cook for 5 minutes.
5. We wash millet (in 3-4 waters). We send cereal to the soup. Bring to a boil, if necessary, salt and leave to simmer for another 15-20 minutes.
6. We remove the kulesh from the fire and let it brew for 10-15 minutes. Serve to the table, sprinkled with fresh herbs.

Kulesh is very satisfying. You can add lard to it, replace chicken with beef, pork or even fish. So the dish becomes universal, and each 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’s sometimes so difficult to feed a plate of healthy soup with just these little gourmets.