Chicken soup with millet - original recipe with step-by-step photos

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Prepared by: Dasha Petrova

10/01/2014 Cooking time: 35 min

I want to share with you a very good way to prepare chicken soup with millet so that the millet does not boil into porridge, and the chicken remains appetizing and tasty. It's very simple, try it!

Description of preparation:

A simple, tasty and very “smart”, so to speak, recipe for making chicken soup with millet is for you!
After all, if you look closely, you can fry chicken with onions and carrots very quickly, and if you also soak the millet in advance, it will be really quick! Moreover, both potatoes and millet cook quite quickly! In a word, this chicken soup with millet at home will allow you to greatly reduce your cooking time, and your lunch will be truly complete! Purpose: For lunch / Inexpensive Main ingredient: Poultry / Chicken / Cereals / Millet and wheat Dish: Soups Geography of cuisine: Russian cuisine

Preparation

Pour cold water over the chicken, bring to a boil over high heat and skim off all the foam from the surface. Add salt to taste and cook at low simmer for about 30 minutes (if the bird is old, cook longer until the meat comes away from the bones). If you want, you can add bay leaves, peppercorns and roots, which you usually use when making broth (I didn’t add anything this time).

When the meat is cooked, remove it from the bones and return it to the broth.

Peel the potatoes (one large or a couple of small ones), cut into cubes. Place into boiling broth.

Separately, steam the millet in a bowl for a couple of minutes in boiling water, and then rinse thoroughly until the water becomes clear. Due to treatment with boiling water, the cereal will not taste bitter. Place it in the pan after the potatoes. Adjust salt, pepper to taste and cook for 15 minutes.

How to cook “Chicken soup with millet”

1. First fry the onions and carrots in vegetable oil, and then add the chicken, cut into pieces, and continue frying until done.

2. Warm up the water (4 liters), add the frying along with the remaining oil. This also includes potatoes in cubes.

3. Meanwhile, wash the millet, soak it in water and wait until it swells.

4. Add millet to the soup, along with salt, spices and herbs. Cook over low heat until done.

5. Bon appetit!

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 red pepper for flavor.

Servings: 6

Cooking 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;
• Red hot pepper – 1/4 teaspoon;
• Khmeli-suneli – 1/2 teaspoon;
• Ground black pepper – 1/3 teaspoon;
• Salt.

Preparation:

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 black 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 the prepared potatoes, carrots, and onions to the broth, put it on high heat, as soon as it boils, reduce the heat to low and cook for 10 minutes. Periodically remove the foam.

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 should not be overcooked, otherwise the soup will become too thick. If the liquid has boiled away too much, add chicken broth or water.

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

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

Cooking tips:

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

Kulesh soup with millet

Ukrainian kulesh soup can be easily prepared at home. The dish turns out appetizing, tasty and quite thick, so it is quite suitable for both lunch and dinner.

Ingredients:

• veal with bone – 0.7 kg;
• onion head;
• wheat cereal – 90 g;
• potatoes – 4 pcs.;
• medium carrot;
• butter fat – 45 g;
• five peppercorns;
• salt - as much as needed.

Cooking:

1. Make broth (3 liters) from the meat, then strain it, separate the meat from the bone and cut into pieces.
2. Wash the millet, put it in cool water and leave for a quarter of an hour. Then drain the liquid.
3. Cut the carrots into small cubes and fry in lard or butter.
4. Chop the onion into long pieces, add to the carrots, add a little salt and season with white pepper.
5. Pour the cereal into the heated broth, boil and cook for six minutes. Then add the potatoes and cook until the ingredients are soft.
6. After this, put the stewed vegetables into the pan, then add the meat pieces, salt, add pepper and cook for another five minutes.

Season the finished soup with chopped herbs and serve in portions. The treat will go well with sauerkraut or lightly salted cucumbers.

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)
• Ground black pepper

Preparation:

First you need to prepare the broth. Pour water into a saucepan, put it on the stove and bring to a boil. Wash the chicken breast thoroughly and place in boiling water. Cook the broth for twenty minutes, skimming off 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 thoroughly 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 (to make it more transparent). Put it on the fire and bring it to a boil again. Add millet to the boiling broth and cook for half an hour over low heat.

Wash the potatoes, peel and cut into strips. Rinse it under running cold water to remove excess starch.

Ten minutes after the millet begins to cook, add the prepared potatoes to the broth. Cook the broth for twenty 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 fire, sprinkle it with a small amount of olive oil and lay out the prepared vegetables. Sauté the onions and carrots for fifteen minutes. Lightly salt it so that it gives juice and doesn’t burn.

Add the sautéed vegetables to the broth five minutes before the end of cooking the millet and potatoes.

Once the soup is ready, add the prepared chicken meat. Salt, pepper, add dried herbs (fresh should be finely chopped and added at the very end of cooking the soup). It is worth noting that it is fresh herbs that will give the soup a special aroma.

Soup with chicken and millet is ready!

Let it brew under the lid for ten to fifteen minutes and serve.

This millet soup goes great with fresh bread, smeared with a thin layer of mustard.

Bon appetit!

Below you can watch a funny video:

Let's figure out what can be called soup. A dish (usually hot) containing at least 50% liquid can safely be called soup. Residents of modern Russia, and indeed the countries of the post-Soviet space, have a warm memory of the soup that 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 variations of standard recipes. Today we will look at several options for soup with millet porridge. There will be both standard recipes and modified ones, with the addition of new and unusual ingredients.

With chicken broth

For a homemade lunch, a hearty puree soup with millet and vegetables in chicken broth is perfect. Thanks to the presence of cheese, the treat has a delicate taste with creamy notes, and fragrant seasonings and herbs give the dish sophistication and freshness.

Ingredients:

• chicken meat – 0.8 kg;
• three potatoes:
• wheat cereal – 70 g;
• two processed cream cheese;
• carrots – 75 g;
• onion - head;
• chicken broth – 2.3 l;
• parsley, bay leaves, seasonings, sea salt - to taste.

Cooking:

1. Rinse the chicken and divide into pieces, then place them in a pan with oil and fry until light brown.
2. Peel the onion and carrot, chop into squares and add to the meat. Fry the products together for eight minutes, then pour in the broth (250 ml) and add chopped parsley.
3. After a few minutes, put the sliced ​​potatoes into the pan, add the millet and add the rest of the broth.
4. Cut the cheese into cubes, then put them in a blender, dilute with a small amount of water and grind thoroughly.
5. When the vegetables and millet are cooked, add salt, bay leaves and seasonings to the soup. After this, pour in the cheese mixture, mix well and turn off the oven after a minute.

It is recommended to serve puree soup with wheat grains twenty minutes after preparation. It is advisable to decorate each plate with a treat with pieces of parsley.