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Prep Time
5 min.
Cooking Time
1 h.
Serves
8
Difficulty
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About This Recipe
Chicken drumstick and potato soup is a light dietary dish that is equally suitable for both children and adults. A simple set of products will allow you to cook soup without large financial investments, and at the same time get an absolutely wonderful result. This first dish is very healthy: it restores strength after a long day, perfectly warms you up on a winter evening and helps those who are recovering to return to normal faster! The main secret of a delicious soup is the correct preparation of the broth. In order for it to turn out crystal clear, it is necessary to remove the foam as thoroughly as possible, then reduce the heat to minimum and avoid boiling vigorously. The surface of the liquid should remain practically calm and then the broth will gradually acquire the whole bouquet of aromas, and its taste will become rich and harmonious.
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Cooking
Cooked
Planned
Ingredients List
Total ingredients: 12
Serves:
Chicken drumsticks - 8 pcs.
Bulb onions - 3 pcs.
Carrot - 2 pcs.
Potato - 4 pcs.
Sweet pepper - ½ pcs.
Ginger root - 20 g
Greens (parsley, cilantro, basil, dill - 2 bunch
Bay leaf - 1 pcs.
Turmeric - ½ tsp
Extra virgin olive oil - 2 tbsp
Ground black pepper - to taste
Salt - to taste
Nutrition Facts
Serves:
🥓
Fat
95г
🍚
Carbohydrates
127г
🥩
Protein
96г
🔥
Kcal
Daily Values
Preparation Steps
Step 1
Place the chicken drumsticks in a saucepan, pour in 2 liters of cold filtered water and place over high heat. Bring to a boil and reduce heat to low. Carefully remove the foam.
Step 2
Peel 2 onions and cut in half. Cut one carrot into large pieces. Place the onions and carrots in a dry frying pan and fry until charred. Add vegetables to the soup, add peeled ginger and bay leaf and simmer covered for 45 minutes. Do not allow the broth to boil violently.
Step 3
Cut the second carrot into thin strips. Cut the remaining onion into small cubes. Remove half of the sweet pepper from the partitions and chop into strips. Cut the potatoes into cubes.
Step 4
In a deep frying pan, heat the olive oil and sauté the onion until translucent, 5 minutes. Add carrots and bell peppers, add turmeric and cook over medium heat for 5-7 minutes, stirring frequently. Remove the pan from the heat.
Step 5
Remove the chicken from the broth and break it into small pieces, removing the bones and, if desired, the skin. Strain the broth through a fine sieve, discard the vegetables, ginger and bay leaf.
Step 6
Bring the broth back to a boil. Season with salt, add potatoes and vegetables from the frying pan. Cook over medium heat for 10-15 minutes until the potatoes are soft. Return the chicken pieces to the pan and cook for 1 more minute.
Step 7
Separate from the stems and chop the dill or parsley leaves. Remove the soup from the heat, add the herbs and pour into bowls. Season with ground black pepper.
Enjoy your meal!
Follow the instructions step by step