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Chicken heart soup. Soup with chicken hearts and eggs

Simple and delicious recipes soups for every day

Step by step recipes with detailed photos and a video of chicken heart and ventricle soup on the stove in a saucepan and in a slow cooker from the same set of products.

1 h 10 min

120 kcal

5/5 (3)

When as a child mother fed chicken soup, then it was considered happiness if the plate was not a piece of meat, but a heart or a navel (chicken ventricle). It was a magical sign of something extraordinarily good. I always remember this when I cook soup from chicken giblets to my children. And the heart becomes warm.

Now there is an opportunity to buy hearts and ventricles relatively inexpensively and cook a budget-friendly, but remarkable in its properties and taste, chicken navel soup. Today I will tell you in detail how to cook an excellent soup from chicken hearts and ventricles according to my favorite recipe. different ways: on the stove and in the slow cooker.

Soup with chicken giblets

Kitchenware:

cutting board;
knife, spatula;

2 liter saucepan;
pan;

Required products:

Choice of Ingredients

Quality fresh chicken hearts should be pink or burgundy. They should smell like fresh meat and iron, which is contained in the blood. To the touch, fresh hearts are elastic and slightly moist with a cap of white fat. Do not take sticky hearts with yellow fat they are obviously corrupted. Like hearts, the ventricles should be firm and slightly moist. Notice the smell. In fresh ventricles, it has an aroma fresh meat without any impurities. The film that covers the ventricle must be transparent and clean.

Step-by-step recipe for soup with chicken hearts and ventricles

Rinse thoroughly chicken ventricles under cold running water (usually they are sold already cleaned). Rinse the hearts too and cut off the veins, excess fat.
Put a pot of water on the fire and bring to a boil. Put prepared hearts and ventricles (they are navels) there and boil for 5 minutes.
Peel onions and carrots. Cut off half an onion and half a carrot. Wash and cut off half of the sweet pepper, remove the seeds. All these halves of vegetables are needed to make the broth.
Drain the water in which the hearts and ventricles were boiled, fill them cold water, put half the onion in the pan, cut half the carrot into several more pieces and send it to the pan, put half the bell pepper, black peppercorns, bay leaf there. Put to cook on medium heat. After boiling, reduce the fire a little and cook the broth over low heat for 50 minutes.
Remove the vegetables from the broth, you will no longer need them.
Peel and cut the potatoes into small cubes and add to the soup along with the washed rice.
Wash the tomato, make a small cruciform incision on its skin. Place the tomato in the simmering broth for a minute. Then take it out and when it cools down a little, remove the skin from it (it will easily separate).
Use the remaining vegetable halves and the blanched tomato to make the soup stew. Put the pan on the fire. Cut the onion into small cubes, carrots and bell peppers into strips, chop the tomato.
Add oil to the pan and when hot add the onion. Saute for a few minutes, then fry the carrot, bell pepper and tomato. Simmer for a few minutes.
10 minutes after you put the potatoes, add the stir-fried vegetables to the soup.
finely chop green onion and a few minutes before the end of cooking, add to the soup.
Salt and pepper your soup. Try it.
Finely chop the herbs, add them to the soup and turn off the heat. The soup should be infused for about 20 minutes. Serve hot. You can put a spoonful of sour cream on a plate when serving. Such a soup should be appetizing and fragrant.

Soup video recipe

In this video, a simple recipe for delicious chicken heart soup.

Here read with us how you can easily and tasty cook and.

Soup from chicken hearts and ventricles in a slow cooker step by step

It will take time: 1 hour 50 minutes.
You get servings: 4.
Kitchenware: cutting board, knife, multicooker.

From the same set of products as in the first recipe, you can cook a chic soup in a slow cooker. I will not duplicate ingredients. Kit necessary products look at the first recipe. Take out your faithful assistant multicooker, and let's start cooking.

Prepare offal. Rinse thoroughly, remove all excess (cut the veins in the hearts, if you want to cook a more dietary soup, remove excess fat). Cut the stomachs in half.
Turn on the multicooker in the Frying mode, pour into the bowl sunflower oil and fry the giblets for 10 minutes.
Finely chop the onion, carrot and add the onion to the bowl with the fried giblets first, stir, fry a little, then add the carrot. Stir and fry everything together for a few minutes.
Peel potatoes, cut into small cubes. Cut the bell pepper into strips.
Make a cross-shaped incision on the washed tomato. Make a boil. Pour boiling water over the tomato, and then immediately lower it into cold water. Remove the skin from the tomato and chop it.
Rinse rice. Put all the prepared foods: potatoes, peppers, tomatoes and rice into the multicooker bowl. Fill with 2 liters of cold water. Salt, pepper and set to cook in Soup mode for an hour and a half in Stew mode.
5 minutes before the end of cooking, open the lid and put the green onions. When serving, add finely chopped greens to the plate.

Soup options

If it's important to you to make a soup with fewer calories, just don't stir-fry. This also applies to the method of cooking on the stove and in the slow cooker. If you are making soup in a saucepan on the stove, prepare the broth, add the vegetables and grains, and simmer until tender. At the end put the greens.

In the slow cooker, you can cook this soup both in the Stew mode and in the Soup mode. I like the option of cooking soup with rice, but you can cook it with millet or buckwheat, at your discretion. You can't go wrong if you add stalk celery, it will only taste better. Instead of cereals, many add noodles or vermicelli 5-10 minutes before the end of cooking.

Let us know if you liked my soup recipe. Perhaps you would like to add something or tell your unique way of cooking. We will be glad to receive your letters. Cook with love. I wish everyone happiness.

1 classic soup from chicken hearts
2 Cooking with vermicelli
3 Bean first course
4 soup with chicken hearts in a slow cooker
5 Recipe with peas
6 How to cook with buckwheat
7 Soup of chicken hearts and gizzards
8 Unusual pickle with rice

Chicken heart soup claims the right to be called the top in the ranking diet soups useful for both adults and children. It is easy to cook with different ingredients, and it will always turn out to be non-trivial. Spicy pickles, baby options, thick stews with cereals ... Today we will teach you the secrets of making the world's best soups with chicken hearts!

Classic chicken heart soup

The classic chicken heart soup includes the hearts themselves, potatoes and fried vegetables. It is moderately light, but at the same time satisfying. It can be made thin or thick, depending on preferences and the time of year: in cold weather, dense stews always go well.

It is important to clean the hearts of fat, films and veins. So the broth will turn out transparent and very fragrant.

For a family of 4 we need:

500 g of hearts;
3 large potatoes;
bulb;
carrot;
Bay leaf;
oil for frying;
salt, pepper to taste;
bunch of parsley.

Let's start:

We are preparing the broth. Hearts should not be digested - they are ready in 30 minutes.
Meanwhile cut the potatoes into cubes. We clean the onion, chop. Three carrots on a coarse grater.
Saute carrots and onions in oil.
Put the potatoes in the prepared broth, add the vegetables. Bring to a boil and reduce heat to the lowest. Boil vegetables until soft.
Turn off the stove, season the soup with lavrushka and parsley. We insist 5 - 7 minutes. Our first dish is ready!

The pleasant taste of giblets is emphasized by home-made pickles, fresh bread and sour cream.

Cooking with vermicelli

This soup is most loved by children: the small "cobweb" is very popular with little fussy people. So they eat even pieces of hearts, although it is usually difficult to convince children to eat offal.

Required components:

500 g of hearts;
gossamer vermicelli - a handful;
bunch of parsley.

We cook the broth on the hearts, very carefully removing the foam from it - perfect transparency is important. When the giblets are ready, we add a “cobweb” to them, put the parsley and turn off the heat almost immediately: the vermicelli is cooked almost instantly. It is worth overdoing, and it falls apart, losing its appetizing appearance.

When the soup has cooled down a little, we call the family to the table and immediately eat a warm and fragrant meal.

Bean first course

Beans, in general, are very useful, and in soups, its beneficial effect on the body increases many times over. We suggest to retreat from canned or soaked beans the day before - try the green green beans, and shade its taste with fresh cilantro.

What we need:

400 g of frozen beans;
carrot;
bulb;
green pea- a jar or a glass of frozen;
300 g chicken hearts;
greens - cilantro and parsley;
vegetable oil- 20 g;
salt, pepper, spices to taste.

Getting Started:

To begin with, boil the broth from the hearts, which we first carefully clean from fat and films and cut into 2 parts.
While the broth is cooking, clean the vegetables, cut into 2 - 3 parts and lightly sauté in vegetable oil. Since the broth is intended to be cooked from young vegetables, do not grind too much. So the vegetables will feel brighter, and sautéing will reveal their taste.
When the broth becomes rich and the hearts are soft, add vegetables to them and let the soup brew over low heat for 5 to 10 minutes.

Turn off the heat, add greens, and after 3 minutes pour the stew on plates. Fragrant summer and healthy soup is especially tasty with brown bread and a spoonful of low-fat sour cream.

Soup with chicken hearts in a slow cooker

Such a soup in a slow cooker is prepared very quickly, but eaten even faster. It turns out rich, as if from a Russian stove. This first dish is especially delicious when boiled with millet.

It is important to season the soup with young garlic arrows or green onions - put greens in the soup without sparing.

What do we need:

100 g of millet;
500 g of hearts;
young carrot;
large potato;
a generous bunch of greens;
salt, pepper to taste;
some oil for frying.

Getting Started:

Fry the hearts at the bottom of the multibowl. Add grated carrots and diced onion to them.
Add the washed millet and again lightly fry the resulting composition. It is important for us that the millet is saturated with meat and vegetable juices.
Pour the ingredients with 1.5 liters of clean water. Turn on the "Soup" mode and cook the millet and hearts until soft.

Ready meal season with herbs, but put lavrushka at will - in general, the soup is self-sufficient and tasty even without this spice. Serve it in deep bowls with fresh vegetables, bread and sour cream.

This recipe is almost a camping option and is best cooked in nature. Going to the country, do not forget the multicooker with you, and it will help you out in the hot summer season.

Recipe for cooking with peas

Instead of millet, you can also use peas. Choose any - even dry, even fresh-frozen. With both, the soup will turn out hearty and very tasty. We offer classic pea soup with the usual dry yellow peas. Let's cook it in a slow cooker.

High-quality chicken hearts smell like meat, iron and have delicate transparent veins. The color of the fat on them is white, and it is dense to the touch.

Prepare:

a glass of peas;
chicken hearts - 400 g;
potatoes - 3 pcs;
carrot - 1 pc;
lavrushka;
black pepper;
vegetable oil for frying;
salt, pepper to taste.

First, let's soak the peas. We will do this the day before so that it swells properly.

Let's cook the broth from the hearts, peeled from the film.
While it is cooking, make a frying of carrots and onions. Fry them in a pan or at the bottom of a multi-bowl.
Then add the peas, fill the products with broth with hearts, add salt and pepper.
We turn on the "Soup" mode and cook until the signal about the end of cooking for about 30 minutes. At the end, season with bay leaf.

Optionally, add fresh parsley or dried dill, or any other spices you like, to the soup. Effectively and deliciously serve soup with a slice of bacon, fried to a crisp. White croutons are a must!

How to cook with buckwheat

Light, but hearty and fragrant, as if cooked with smoke - it's all about him, about soup with giblets and buckwheat. If there is a ready-made broth, then its preparation will not take much time: only 10 - 15 minutes will be enough.

Prepare in advance a third of a glass of buckwheat, a couple of potatoes and a bunch of greens.

We cook, following the instructions:

Bring the broth to a boil.
Pour the buckwheat washed in cold water.
Cut the potatoes into cubes and add to the core.
We boil everything for 10 - 13 minutes.

Do not keep the soup on the stove for too long, otherwise the buckwheat will swell and the soup will become unappetizing, turning into a liquid like porridge. We also did not roast, in order to reduce calorie content. But a bunch of greens and a small leaf of laurel should definitely be put - the taste of the soup will become saturated.

Soup of chicken hearts and stomachs

Chicken heart and stomach soup is easy to cook with a hint of tomato. It is good to add pickled mushrooms to it - their interesting sourness will go well with offal. But you can also cook exclusively vegetable soup With bell pepper and tomatoes.

Required Ingredients:

300 g of hearts;
200 g of ventricles;
bell pepper;
potato;
tomato;
bulb;
greens;
salt, pepper to taste.

Cooking like this:

We wash the ventricles and hearts, clean and cut into several parts. We cook broth from them, removing the "scale". Approximate cooking time for offal is 50 minutes.
At this time, wash the vegetables, peel and cut them all into cubes. Bring the broth to a boil, and then put the vegetable slices into it and cook until soft for about 15 minutes over low heat.
When the vegetables are boiled, add greens to them and turn off the fire. Sprinkle the finished dish generously with herbs and squeeze a clove of garlic into it.

We eat this version of the first course with bruschetta and a thin slice of any slightly salted fish.

Unusual pickle with rice

Giblets for pickle - just what the doctor ordered. This is a classic of the culinary genre and nothing compares to a serving of this flavorful stew. Do not be lazy - look for real barrel cucumbers. You will be delighted with the result.

Lifehack: Rice will never fall apart if you add half-cooked aldente grits to the soup.

Prepare for soup: 3 medium-sized barrel cucumber, half a glass of rice, giblets (hearts, ventricles), vegetable oil for frying, bay leaves, carrots, salt, pepper to taste, half a glass of brine (or more if you like spicy soups).

How to cook:

Cook the broth from the giblets until the offal is soft.
Boil rice until half cooked.
We clean the cucumbers from the skin and cut into strips. We clean the carrots and three on a coarse grater.
We pass cucumbers with root crops in oil.
Put the fried vegetables and rice into the boiling broth. Boil everything over medium heat for 15 minutes.
Turn off the heat and taste the dish for salt.
Add brine according to the sample taken.
We season the soup with any herbs and lavrushka.

The soup will be chic with sour cream and garlic croutons. it the perfect dish in the morning after stormy feasts and just a hearty, encouraging lunch for every day. Together with cucumbers, it is easy to add capers and even pieces of pickled mushrooms to it. Try different variants without being afraid to experiment.

Get ready and don't forget the first rule delicious first dishes - meat of exceptional freshness. In general, any soups with hearts are an excellent option for a change. family menu. Hearts are good and simmer in pots, where you can add pieces for a creamy aftertaste processed cheese. Bon appetit everyone!

Soup, salad, roast - a lot different dishes can be prepared from this meat offal. It is enough just to show a little imagination or use the recipes given in this article. So, today we are cooking from chicken hearts.

First recipe

You can, of course, cook something very ordinary, such as soup made from potatoes, carrots and hearts. But such recipes are best left for others. So, here is a list of necessary products: fresh or frozen chicken hearts, chanterelles (you can canned), green onions, potatoes, peppercorns, cloves, white wine, olive oil, ground and salt. Prepare offal. Wash the hearts, remove the vessels and excess fat, dry and cut into pieces of arbitrary shape. pour into a saucepan where chicken heart soup will be prepared. Dip the pieces of offal in a slightly warmed oil. Fry the meat, excess liquid should evaporate. Finely chop the green onion and add it to the pan after the hearts are browned. Keep everything together on fire for a couple of minutes. Now you can add boiling water. Pour in about 1.5 liters. If you like thinner soup, or if you a large number of hearts, add more liquid. Wait until the water boils again. In the meantime, prepare the potatoes: wash, peel, cut into pieces of any shape. Add to soup. Boil for about 5 minutes, put the chanterelles that you previously washed. If they are fresh, cut them up. Add the spices after the mushrooms. Wait for the soup to boil again. Now you can pour in the wine. After a couple of minutes, the alcohol vapor will evaporate, and the broth will acquire the necessary aroma and taste. After that, hold the chicken heart soup on the fire for a few more minutes, add right amount salt and remove the pan from the stove. Let the finished dish brew a little and pour into plates.

Second recipe

Let's make a soup of chicken hearts with spinach. Prepare spinach, potatoes, onions, garlic, chicken hearts, dill and sour cream. Rinse hearts. Process: remove vessels, excess fat. Pour water (3 liters) into the pan and put the offal in it. Boil the hearts for about 30-40 minutes. Peel and cut onions, potatoes. Add to meat. Salt. Boil chicken heart soup for another 15 minutes (vegetables should be completely cooked). Then add the spinach, finely chopped and minced garlic and dill. Sweat for a few more minutes and remove from the stove.

Third recipe

Cook with potatoes too. To do this, use rice, potatoes, chicken hearts, Bulgarian pepper, salt, pepper onion, spices. As in previous recipes, first prepare the offal. Then boil it. Add diced potatoes and rice (about 2 tablespoons). Put the peeled and chopped carrots and onions into the broth. Vegetables can be pre-sautéed in oil (vegetable). Also fry chopped bell pepper with them. Put all the ingredients in the broth with hearts. Boil until vegetables are cooked. From seasonings, you need to add dry parsley (dill), bay leaf, black pepper to the soup.

Soup with chicken hearts, prepared according to this recipe, is very fragrant and tasty. Many people prefer not to add vermicelli to soups, fearing that it will boil soft, thereby spoiling not only appearance, but also taste qualities dishes. I suggest frying the vermicelli before adding it to the soup. Fried vermicelli in the finished dish will not turn into porridge, will not swell, will retain its original shape, and most importantly - it will give a great taste.

Ingredients

To prepare the soup we need:
500 g chicken hearts;
3 potatoes;
1 carrot;
1 onion;
2-3 cloves of garlic;
vermicelli;
greens;

vegetable oil;

salt pepper.

Cooking steps

My chicken hearts, clean from the films and cut into circles. Pour everything with water, add a whole onion and send to the fire, cook for 10-15 minutes.

After 15 minutes, add the potatoes, cut into strips, into the pan.

Fry the grated carrots in a frying pan, at the very end add finely chopped garlic. Our roast is ready. Next, fry our vermicelli over low heat until light golden brown (the pan can be greased with vegetable oil with a brush). Set aside the vermicelli for roasting carrots.

When the potatoes are ready, add the roasted carrots and garlic, vermicelli to the pan. Salt and pepper soup with chicken hearts. Add finely chopped herbs and cook for 1-2 minutes over low heat. We give delicious fragrant soup insist and serve to the table.

Enjoy your meal!

Chicken heart soup claims the right to be called the top in the ranking of diet soups, useful for both adults and children. It is easy to cook with different ingredients, and it will always turn out to be non-trivial. Spicy pickles, baby options, thick stews with cereals… Today we will teach you the secrets of making the best chicken heart soups in the world!

It is important to clean the hearts of fat, films and veins. So the broth will turn out transparent and very fragrant.