Soup with chicken necks and potatoes. Soup with chicken necks. Recipe with rice

Chicken neck soup with noodles

Time: 1 hour 15 minutes.

Calories: 38.

How to cook:

Rinse the necks and trim off excess fat. If there is skin, it must also be removed.
Pour water into a saucepan and boil it. Then put the necks here.
Cook the meat for at least half an hour, maximum for an hour. The longer the chicken cooks, the more tender it becomes.
The foam that forms on top must be removed.
Peel the carrots and grate them coarsely. Chop the peeled onion into cubes.
Pour a spoonful of oil into the pan and fry the onions and carrots in it. Saute them over low heat for no more than fifteen minutes until soft.
Remove the necks from the soup, let them cool, then trim off the meat, cut it into cubes or simply disassemble it into fibers. If the children won’t eat the soup, then you don’t have to do this. Then you just need to put a neck on each person’s plate.
Transfer the frying from the frying pan into the broth, add spices and dried herbs. You can use fresh, but then you need to chop it finely.
Next, add vermicelli and stir well so that the pasta does not stick together. After five minutes, turn off the heat.
Cover the soup and let it sit for about fifteen minutes before serving.

Compound:

Water – 3 l
Chicken necks – 600-800 g
Vermicelli – ½ cup
Carrots – 1 pc.
Onion – 1 pc.
Dried herbs (dill and parsley) - to taste
Ground black pepper - to taste
Salt - to taste

Preparation:

Wash the chicken necks and remove excess fat. It is most convenient to remove fat with a small knife. If you bought necks with skin, then before cooking the skin will need to be removed so that the soup is not too greasy.

Boil water in a deep saucepan and place the necks in boiling water. To cook the necks, 30 minutes is enough, but the longer they cook, the more tender the meat becomes. Therefore, I increased the total cooking time for the necks to 50 min-1 hour. Do not forget to periodically skim the foam from the broth.

While the broth is cooking, prepare the vegetables. Peel the carrots and onions. Grate the carrots on a coarse grater and cut the onion into small cubes.

Heat a little vegetable oil in a frying pan and add the vegetables. Sauté the carrots and onions over low heat with occasional stirring for 10-15 minutes.

5-7 minutes before the end of cooking the broth, depending on how long your noodles require to cook, place the sautéed vegetables and noodles into the pan. You probably noticed that there are no potatoes in the soup; this is done deliberately to make the soup lighter.

Boil the soup until the vermicelli is ready, add salt, pepper and dried herbs. Do not overdo it with spices, so as not to interrupt the taste of this amazing broth. Turn off the heat, cover the pan with a lid and let the soup brew for 10-15 minutes.

Recipe with rice

Time: 1 hour 10 minutes.

Calories: 56.

How to cook:

Rinse the necks in cold water and place them in a saucepan. Pour the specified amount of water here. Put on fire and let it boil.
Next, reduce the heat and cook the meat for about forty minutes, maybe a little less. The foam that will collect on top must be removed with a spoon.
Remove the necks to a plate and let them cool. Then remove the meat and return it to the soup.
Strain the broth and then pour it back into the same pan. It must be washed first.
Cut the peeled potatoes into cubes.
When the broth boils for the second time, you need to add potatoes to it.
Rinse the rice several times in cold water. Five minutes after the potatoes, add them to the soup.
Peel the carrots and cut them into small strips or simply grate them.
Finely chop the onion without using the peel. Place in a frying pan along with carrots.
Fry these two products until soft, and then place the potatoes and rice in the broth five minutes before the potatoes are ready.
Season. Serve with finely chopped herbs.

Preparation

For the broth, take chicken necks, half a carrot, half an onion and a stalk of celery. Wash chicken necks and remove skin, if any. Peel the vegetables.

Place the chicken necks in a saucepan, add 1.5 liters of cold water and put on fire. When the water boils, skim off all the foam, add the vegetables and simmer the broth over very low heat, covered, for 45-50 minutes. It is important that the broth does not boil too much, otherwise it will turn out cloudy.

Cut the remaining half of the onion into small cubes. Grate half a carrot.

Melt butter in a frying pan, add onion, salt and pepper. Sauté the onion in butter until it becomes translucent.

Then add grated carrots to the pan along with the onions.

Sauté onions and carrots until soft, add finely chopped herbs.

Strain the finished broth. Leave the chicken necks, and you can throw out the vegetables from the broth; they will no longer be needed.

Option with beans

Time: 1 hour

Calories: 25.

How to cook:

Sort the beans and soak for seven hours. Ideally, it will be possible to change the water several times during this period. It should be cool.
Next, you need to wash it and boil it. At the end, add spices and drain the water.
Separately, boil water and put chicken necks in it. They need to be washed and cleaned of fat in advance. Let simmer for at least half an hour. Remove the foam.
Peel the carrots, do the same with the potatoes. Cut the carrots into half circles, not too thick. Cut the potatoes into medium-sized cubes. Transfer these vegetables to the broth and cook for about fifteen minutes.
Chop the onion into small cubes. Fry until light golden. Add to soup when potatoes are almost ready.
At this point, you need to add the beans, stir, and season additionally.
Simmer for another five minutes, then cover with a lid and let sit for at least ten minutes.
Serve with chopped herbs, preferably parsley.

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A tasty and low-calorie turkey escalope in the oven will be an excellent dinner.

How to cook in a slow cooker

Time: 1 hour 5 minutes.

Calories: 34.

How to cook:

Finely chop the peeled onions and carrots.
Pour oil into the multicooker bowl, select the “Frying” mode and sauté the root vegetables until soft.
Place washed chicken necks on top.
Peel the potatoes and cut into cubes. Place on top of the meat.
Add spices and fill everything with the specified amount of water.
Select the “Soup” mode and cook for an hour under the lid.
Ten minutes before the end, add semolina and stir it well.
Finely chop the garlic and herbs and also add to the soup.
Wait for the signal, turn off the device. Open the lid after ten minutes and serve the soup.

How to make chicken neck soup:

Rinse chicken necks with cold water. Place in a saucepan and add water. Boil. Skim off the foam when the broth begins to boil. Cook the necks until done, about 30-40 minutes.

Remove the necks from the broth. Strain the broth through a sieve and pour back into the pan.

When the broth boils, add the diced or sliced potatoes into it.

After five or seven minutes, add the rice, washed several times in cold water, into the broth.

Peel the carrots and onions. Grate the carrots on a coarse grater. Finely chop the onion. Sauté in vegetable oil. Dip into the broth five minutes before the end of cooking. Salt and season to taste with pepper and spices.

Sprinkle the finished soup with chopped herbs.

Bon appetit!

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So let's get started. Ingredients:

- chicken necks - 500 g, - champignon mushrooms - 500 g, - water - 5 l, - potatoes - 500 g, - onions - 200 g, - carrots - 80 g, - eggs - 2 pcs, - flour - 3 tbsp . l., - sunflower oil - 100 ml, - salt, ground black pepper, herbs - to taste, - bay leaf - 3-4 pcs.

Recipe with photos step by step:

Let's prepare all the necessary ingredients. Let's start the process by preparing the broth. To do this, wash the necks and place them in a pan. Then we peel 100 g of onions and add them whole to the necks. Fill with water and set to cook. After boiling, skim off the foam, add a little salt and cook until the meat is cooked. After this, you need to strain the broth through gauze folded in several layers. Return the necks to the broth and discard the cooked onions. While the broth is cooking, prepare the mushrooms. To do this, clean the champignons and rinse them well under running water. Now cut them into large pieces. Place the mushrooms in a deep frying pan, pour in 50 ml of sunflower oil, then enough water to cover the mushrooms. Salt and pepper. Cover with a lid. When the liquid in the mushrooms boils, turn down the heat and simmer for 10 minutes. After this, remove the lid and collect the clear mushroom broth in a separate container. Now add sunflower oil and finely chopped onions to the pan. Fry the mushrooms and onions until golden brown, but do not dry them out. Now that we have boiled and strained the broth, wash, peel and dice the potatoes. Add it to the liquid and cook until half cooked, 10 minutes after boiling. Carrots must be peeled, washed and grated on a fine grater. Pour it into the soup and cook together with the potatoes until tender. After that, we start preparing the dumplings. Mix the eggs with flour and 0.5 cups of water. Add salt and pepper and see what the consistency is. The dough should be like thick sour cream. If the dough is liquid, add a little flour. Now we begin to introduce our dumplings into the broth boiling over low heat. Take a teaspoon of the dough and dip it into the soup so that the dough is washed off with the broth. Then the dumpling will easily come away from the spoon and the spoon will be wet and the next portion of dumplings will easily and beautifully fall off into the liquid. When all the dumplings rise to the surface, pour out the mushroom broth and add the fried mushrooms. Wash and finely chop the greens. Pour into the soup, taste the broth for salt, and add more salt if necessary. If the soup turns out thick, add a little water. Bring to a boil and turn off. Our delicious, aromatic and satisfying soup is ready for the whole family. Bon appetit! Author: Bilenko Anna

It turns out no less tasty and bright

Chicken neck soup is a simple, but very filling and tasty first course. The broth in this soup is rich, tasty and aromatic. And adding vegetables, spices and rice to it makes the soup hearty and light at the same time. This soup is prepared very quickly, and your household will definitely like its bright chicken taste and delicate vegetable aroma.

Cooking features

A variety of foods can be added to the broth for flavor. Very often they add celery (and root, stem, and leaves), parsley stems without leaves, kohlrabi, and green peas. Corn, sweet peppers, tomatoes, and pumpkin are added less often. It all depends on the season.

Instead of noodles, rice and other additives, you can use homemade dough. To do this, the yolk needs to be mixed with a small amount of flour and salt. Then use a spoon to take a little at a time and drop it into the boiling soup, making dumplings. Or you can make a more liquid mass and grate it through a grater (it needs to be tilted over the soup). Then the pieces will be smaller. They need to be constantly stirred. Various spices are added to the dough, which makes the soup even tastier.

How to make chicken neck soup, watch the video recipe:

Light soups are necessary at any time of the year, and it’s great that they are so easy to prepare!

So let's get started. Ingredients:

Recipe with photos step by step:

It turns out no less tasty and bright

Rice soup with chicken necks and eggs in a slow cooker is a wonderful soup that is ideal for people who want to lose weight. It turns out to be dietary, but at the same time very tasty, satisfying, aromatic and nutritious. I hope that your whole family will enjoy this soup.

Cooking method

Fill a large soup pot with purified bottled water and place over high heat. Rinse the chicken necks and place in a pan of boiling water. Peel, wash and chop the onions and carrots. Fry in vegetable oil until golden brown.

As soon as the water with the shakes begins to boil, add a pinch of salt to it. Immediately reduce the heat and simmer for about 15-20 minutes, removing the noise occasionally, until the broth is clear. Peel the potatoes, wash and cut into pieces. Rinse the rice until the water is clear. Place the rice and potatoes into the soup base, stir and cook for 15 minutes.

Add pre-fried vegetables to the soup, stir and cook for 5 minutes. Add salt to taste and cook for 20 minutes. Remove the soup from the heat and let it simmer, covered, for about 20 minutes. Pour into deep plates and garnish each serving with finely chopped favorite herbs. Add 1-2 tablespoons of homemade sour cream to each bowl of soup and serve.

Chicken neck soup is ready!

Ingredients:
chicken necks - 300 gr.,
potatoes - 5 pcs.,
“star” pasta - 2 tbsp. l.,
carrots - 1 pc.,
green dill

From filleted chicken, housewives most often use chicken legs, breasts and thighs for preparing dishes. Often small parts of the chicken such as hearts, gizzards and necks are not used. And from them you can prepare many delicious dishes for your child. For example, juicy stews have become my son’s favorite dishes. By the way, even in ancient recipes, stuffed necks (skin only) were considered a real delicacy. We prepare our soup today with tender chicken necks and our favorite “star” pasta.

Delicious homemade soup with chicken necks and rice, recipe with photo

You don't have to spend money on a large piece of meat to prepare a nutritious and tasty first course. Chicken neck soup turns out quite appetizing and satisfying. To prepare it, you will need inexpensive and affordable products that can be easily purchased at the market or supermarket. The recipe uses rice, which you can replace with your other favorite cereal: buckwheat, barley and even oatmeal. Chicken neck soup with noodles will also be very tasty. Melted cheese gives the first dish a special flavor - it goes well with chicken, making the soup richer and thicker. There is a similar recipe for chicken soup with chicken, cheese and mushrooms on the site, I highly recommend trying it too. In the meantime, let's prepare chicken neck soup.

Ingredients:

2-2.5 liters of water;
500 g chicken necks;
3-4 pcs. potatoes;
1 PC. onions;
1 PC. carrots;
5 tbsp. l. rice;
100 g processed cheese;
1 PC. bell pepper;
5-8 sprigs of green onions;
5-7 sprigs of parsley;
4-5 tbsp. l. vegetable oil;
salt;
ground black pepper.

Step-by-step recipe for soup with chicken necks and rice

1. Place fresh chicken necks in a colander and rinse well with running water. Place in a 3.5-4 liter soup pot. Fill with water and place on high heat. From the moment of boiling, cook for 3-5 minutes. Then place the chicken necks in a colander and rinse well. Pour the first broth into the sink and rinse the pan. Return the washed necks back to the pan, add water and cook until tender for about 30-40 minutes.

2. Peel the onions and carrots. Rinse and dry with a towel. Grate the carrots on a coarse grater, cut the onion into small cubes.

3. Fry vegetables in hot oil for 5-8 minutes over moderate heat.

4. Peel and wash the potatoes. Cut into small cubes.

5. Cut the washed bell pepper into two halves and remove the seeds. Cut into small cubes.

6. Rinse the rice in cold water until the drained water becomes clear. Rinse the green onions and parsley and chop finely with a knife. Cut the processed cheese into small pieces.

7. When the necks are cooked, remove them from the broth and cool. Add chopped potatoes to the pan. Cook from the moment of boiling for 5-7 minutes.

Preparation of soup with necks:

1. Wash the necks, cook them into a base for soup - a clear broth.

2. Add potato cubes and thin carrot slices to the boiled broth.

3. Add a couple of spoons of star pasta.

4. Cook for another three minutes.

5. Sprinkle the soup with dill to taste.

Bon appetit!

Secrets of making soup:

— during the cooking of chicken necks, periodically skim off the resulting foam with a special slotted spoon to get a real clear chicken broth,

- add star pasta to the soup when the vegetables are cooked,

- after adding star pasta to the soup, you cannot boil the soup for a long time - it is better to just leave it to simmer for 10 minutes, removing it from the stove,

- do not forget to stir for a couple of minutes after adding the stars so that the small pasta does not stick to the pan itself.