Chicken soup with millet and potatoes. Millet soup with chicken Field soup with millet and chicken

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.

What are the benefits of millet?

Let's start with the fact that millet is one of the healthiest cereals. It is obtained from the fruits of millet - grain crops that have been used in human nutrition since ancient times and have nutritional and healing properties.

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

Due to its high biological and nutritional value, millet porridge and dishes made 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, and helps keep hair and nails healthy and beautiful.

Who benefits from millet soup?

Millet is recommended for people with problems with the stomach, pancreas and spleen. Eating millet porridge several times a week is an excellent protection against damage to the cardiovascular system and intestinal diseases.

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

Recipe with chicken hearts

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;

Prepare the dish like this:

Prepare the hearts (rinse them, remove excess fat, cut in half) and chicken thighs (rinse, trim off excess fat).
Place chicken hearts in boiling water, cook for 5 minutes, add chicken thighs. Add some salt to the broth.
Next, peel the potatoes and cut them into cubes. Add to the hearts and thighs.
Wash the millet thoroughly (preferably in 3-4 waters).
Prepare the frying. Cut the onion into half rings and the carrots into thin strips. Squeeze the garlic through a press. Place the prepared vegetables in heated vegetable oil (you can add a piece of butter if desired). Sauté for 10 minutes. The roast is ready.
Pour the prepared millet into the pan. Cook over medium heat for 20 minutes. The finished millet should be boiled and soft. Also check the readiness of the hearts, they should be soft.
Add the roast, salt (if needed), pepper to the soup and cook for another 3-5 minutes.

Chicken soup with millet is ready.

Recipe with chicken meat and pepper

Let's move on to preparing the second soup, which is called kulesh. Kulesh is a thick chicken soup with millet and potatoes. This name was given to it 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:

Prepare chicken meat (you can use any part of the chicken).
Take a cauldron or any pan with a thick bottom. Place the chicken in hot vegetable oil and quickly fry on all sides.
Cut the onion and bell pepper into cubes. Grate the 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.
Next, add water. Add the diced potatoes and cook for 5 minutes.
We wash the millet (in 3-4 waters). Add the cereal to the soup. Bring to a boil, add salt if necessary and leave to simmer for another 15-20 minutes.
Remove the kulesh from the heat and let it brew for 10-15 minutes. Serve to the table, sprinkled with fresh herbs.

The kulesh turns out to be very satisfying. If desired, you can add lard to it, replace the chicken with beef, pork or even fish. This way the dish becomes universal, and every 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 is sometimes so difficult to feed these little gourmets with a plate of healthy soup.

Supporters of proper nutrition, I’m sure, will be interested in learning how to prepare pp soup with millet and chicken. This first course would be an excellent option or even.

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 cooking options. The ingredients of this soup can be changed by adding various vegetables: zucchini, cabbage. With potatoes (take young ones, reduce the number of calories) and without, with eggs - choose the recipe to your own taste!

You can cook the soup in a regular saucepan on gas, or 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 is 100% impossible to replicate its amazing taste and smell at home.

Millet remains an unchanged 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!

By the way, many people confuse millet with wheat groats. Millet groats are millet that has been shelled, while wheat groats are crushed wheat grains. These are two different cereals.

How to choose the right millet? The grains should be bright yellow and clean - such a product will definitely make a tasty dish. Even grains will boil at the same time.

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, it is better to first boil millet for 5-7 minutes in water, rinse it under the tap, and only then 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 kind of chicken and millet soup, but real delicious masterpieces based on the most famous recipes in the world!

Field soup-kulesh in a slow cooker

Aromatic, 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 add a smoky smell, add some 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, black peppercorns, salt, herbs - to taste

Preparation step by step:

Before you prepare millet soup with chicken broth, you need to boil this very broth. Place the prepared 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 taken out and disassembled into fiber pieces. Remove the roots and onions, strain the chicken broth.
Place the chicken, slightly boiled 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 thoroughly (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 have a consistency similar to puree soup, for example, or not very thick porridge.
Sprinkle with green onions or other herbs when serving. Bon appetit!

Recipe for diet soup-kharcho

The original recipe for making kharcho at home involves using rice and beef.

A version of millet with chicken - the recipe is far from classic, 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 do you need:

chicken thighs - 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 add finely grated walnuts. 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 cold 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 with chicken broth can also be prepared with cabbage - fresh or sauerkraut.

For cooking, they take different cereals, but this time we have millet.

For this dish we will take, of course, young potatoes.

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

Products:

chicken meat - 700 g
potatoes (medium size) - 5 pcs.
cabbage - 350 g
millet cereal - 1 tbsp.
carrots - 1 pc.
onion - 1 pc.
sunflower oil - 1 tbsp.
salt, bay leaf, ground black pepper, dill and parsley - to taste

How to cook:

Place the prepared meat (washed and cut into portions) into a deep saucepan, fill with water and put on fire. After boiling, remove the foam, add peeled whole potatoes to the meat. Cook for 20 minutes.
Chop the onions and carrots. Simmer in a saucepan over low heat, adding vegetable oil.
Place shredded cabbage, washed and slightly boiled millet into the pan.
After 10-15 minutes, take out the potatoes. Mash it with a fork into small pieces.
Place the potatoes, dressing with onions and carrots into the pan. Add salt and spices. The soup boils for another 5-7 minutes.
All is ready! Bon appetit!

To prevent millet soup in chicken broth from becoming bitter, you can not only boil the cereal before cooking. Also try rinsing and soaking the millet in clean water for 15-20 minutes.
To make the broth clear, the cereal can be boiled separately until half cooked, drain the broth and transfer it to the dish being prepared.
During the cooking process, millet grains increase in volume by 3 times. Take this into account when preparing.
You can make minced chicken from chicken, which you can make into meatballs. Then you won’t need to cook the broth - the meatballs are added along with the cereal.

Prepare a hearty and tasty soup with millet and egg for lunch. By the way, it is perfect for a children's table. There are no special nuances in cooking - broth, vegetables, frying, serving. Do not overdo it with millet, otherwise the next day, after it steeps, your soup will turn into porridge. The chicken egg needs to be boiled, cut lengthwise and placed on a plate before serving; you can also decorate the soup with fresh herbs.

List of ingredients:

chicken for broth (250 g),
3 tbsp. millet,
1 chicken egg,
3-4 potatoes,
1 carrot,
1-2 bay leaves,
1 onion,
2-3 sprigs of thyme,
a few peas of black and allspice,
1.5 tsp. salt,
1 tbsp. frying oils,
fresh greens,
spices to taste,
2 liters of water.

Preparation

1. First you need to cook a fragrant, rich broth. To do this, take any parts of the chicken, add spices and herbs, dried herbs. The recipe uses bay leaf, dried thyme, and allspice. Also add the peeled onion to the pan. Add about 2 liters of water and put on fire. After the water boils, reduce the heat and simmer, loosely covering the pan with a lid.

2. Potatoes need to be peeled and washed, and the “eyes” removed. Cut the vegetables into cubes or strips. After half an hour of cooking the broth, you can transfer the potatoes to the pan.

3. After the potatoes, pour millet into the pan and stir.

4. Carrots can be fried or placed raw in a pan. Of course, before this you need to wash it and grate it on a coarse grater (finely chop it). At the same stage, remove the thyme sprigs, onion, and chicken from the pan. The thyme and onion can be discarded, but remove the chicken meat from the bones and return it to the pan.

Recipe for chicken soup with millet with step by step photos. Millet soup is a hearty and healthy soup; by the way, this soup is also called kulesh soup. Millet is a fairly high-calorie product, but at the same time it has the property of preventing the deposition of fats in the body. The combination of chicken and millet is very successful; chicken fillet and millet contain a lot of protein and little fat, so the soup turns out to be quite dietary. The calorie content of one serving of chicken soup with millet (370 grams) is 213 kcal, the cost of a serving is 22 rubles. Chemical composition of one serving of soup: proteins - 21 grams; fats - 2 grams; carbohydrates - 26 grams.

Ingredients:

To prepare the soup we will need (for 8 servings):

chicken fillet - 600 grams; millet cereal - 200 grams; onion - 200 grams; carrots - 250 grams; potatoes - 200 grams; salt, spices.

Preparation:

Wash the chicken fillet and cut into small pieces.

Place the chopped chicken fillet in a saucepan, fill it with cold water, put it on the stove, and cook after boiling for 15 minutes.

While the chicken fillet is cooking, chop the vegetables for the soup. Cut the onion into half rings, grate the carrots on a coarse grater, and cut the potatoes into cubes.

Let's measure out 200 grams of millet. If the millet is not of very good quality, it is recommended to pour boiling water over it.

When the chicken fillet is ready, add onions and carrots to it and cook for 5 minutes.

Then add the potatoes and cook the soup for another 5 minutes.

Then add millet to the soup, add salt and spices, stir, cook the soup for about 10 minutes.

A few minutes before the end of cooking the soup, add a few bay leaves.

To make the soup thicker, after cooking, let it brew for another 15-20 minutes.

If you are interested in soups with other cereals, you can see the recipe as well.

Product	Product weight (grams)	Price per kg of product (rub)	Kcal per 100 g of product
Chicken fillet	600	250	115
Millet groats	200	50	348
Bulb onions	200	30	41
Carrot	250	40	32
Potato	200	30	80
Water	2500	—	0
Total (8 servings)	2950	182	1708
A portion	370	22	213
	Proteins (grams)	Fat (grams)	Carbohydrates (grams)
A portion	21	2	26

Can be made from millet and chicken breast. It will turn out incredibly tasty and satisfying. In addition, this soup is rich in protein. It can be used even by those who closely monitor their figure. This lunch dish will be the best treat for the whole family. It is worth noting that millet soup with chicken will amaze everyone not only with its taste, but also with its aroma. Due to the fact that the vegetables will be overcooked, the smell of the broth will make everyone's mouth water! Without a doubt, summer millet soup with chicken will become one of the family’s favorite first dishes!

Ingredients:

chicken breast – 250 g.

potatoes (white variety) – 150 g.

millet – 180 g.

young carrots – 80 g.

red pepper – 80 g.

white onion (onion) – 80 g.

green onions – 100 g.

young parsley – 25 g.

lemon – 10 g.

laurel leaves – 3 pcs.

table salt – 10 g.

clean water – 2.5 l.

Recipe for summer soup with millet and chicken:

Pour water into a convenient saucepan. Place the dishes on the stove and let the liquid boil. Prepare the chicken breast, wash it and remove the skin. Chop the meat into large pieces. Place the chicken into the boiling broth. Cook for 20 minutes. Add salt while the chicken is cooking.

Cut carrots and peppers into equal cubes. Peel the onion and chop very finely. Fry vegetables in vegetable oil for 4-5 minutes. Fry over low heat and stir everything periodically with a spatula. The cooked vegetables should be golden in color.

When the meat comes off the bone easily, you can add millet to the pan. This product does not cook quickly, about 15 minutes. It is important to note that as the millet cooks, the chicken will become even more tender.

Peel the vegetable by peeling the potatoes. Cut it into small squares. Cook the potatoes with all other ingredients for 10 minutes.

Approximately 5 minutes before readiness, place the fried vegetables in the pan. Also add chopped herbs and bay leaves. For a fantastic aroma and slightly piquant taste, add lemon slices to the broth.