Soup with millet and egg (step-by-step recipe with photos)

Option 1: Chicken soup with millet - classic recipe

Today I want to invite you to prepare a delicious and nutritious chicken soup with millet - a dish that is simply ideal as lunch for the whole family. A plate of hot soup will immediately saturate the body, warm you and give you strength and vigor. Soups can always be made flavorful using all kinds of spices, and you can also add various types of herbs.

Many people will like soup with millet; today’s version is dietary, since we will not fry the vegetables for the soup, we will immediately put them in a saucepan and cook along with the rest of the ingredients. Serve the finished soup with bread and a dollop of sour cream (optional).

Ingredients

:

• Water - 2 l
• Chicken fillet – 250 g
• Potatoes - 2 pcs.
• Millet - 0.3 cups
• Carrots - 1 pc.
• Onion - 1 pc.
• Bay leaf - 1 pc.
• Salt, pepper - to taste

Cooking process

Prepare all the necessary products according to the list. Rinse and dry the chicken fillet, then cut the fillet into small pieces. Chicken fillet can be replaced with other parts - drumstick or wings, etc.

Prepare the millet - pour the grain into a bowl and rinse thoroughly with clean running water until the water becomes clear.

Select medium-sized potato tubers, peel and wash. Cut the potatoes into medium-sized pieces.

Peel the onions, rinse and dry, cut into small cubes. The carrots also need to be peeled and washed, then grate the carrots on a fine grater.

Boil water in a saucepan, add chicken pieces and bay leaves, cook the broth for 25 minutes. After a while, add potatoes to the pan.

After the potatoes, add carrots and onions, add millet. Cook the soup for about 25 minutes, season with salt and pepper.

Pour the finished soup into bowls and serve.

Enjoy your meal!

Millet soup with cracklings

You can prepare this rather simple soup, fried in lard, not only with millet cereals. Buckwheat and oatmeal, rice and bulgur will also fit well into this dish. To prepare cracklings, fresh or salted pork layer (pods) containing both meat and lard in approximately equal proportions or some kind of lard trimmings with a meat layer are suitable.

Ingredients

- pork trimmings - 160 g; - one small carrot and one onion; - Bay leaf; - millet - a third of a glass; - spices - to taste; - potatoes - 2 small tubers; - frozen bell peppers (red and green), cut into strips; - water - 1.3 liters.

Note:

Finely chopped greens (it is best to throw them into a pan with ready-made soup or directly into plates), tomatoes and tomato paste (they can be added while frying vegetables) will not be superfluous in such a soup.

Exit:

approximately 5 servings.

Cooking time:

40–45 minutes.

How to cook millet soup with cracklings

First, prepare all the ingredients. Chop the onion as you would for any other soup. Grate the carrots on a grater with medium-sized cells. Peel the potatoes and cut into cubes, bars or slices (this is at your discretion).

Rinse the millet thoroughly, add hot water, stir, and leave in this form for about five minutes. Cut the scraps of the layer into small cubes or strips (yes, in fact, you can grind it in a meat grinder).

Now prepare the frying of cracklings and vegetables. Place the crushed layer in a hot, dry frying pan and simmer over moderate heat until liquid fat and brown pieces (cracklings) form. If your layer turns out to be too fatty (that is, with a lot of lard), pour some of the melted fat into a bowl (then fry potatoes in it, for example). If, on the contrary, there is very little fat in your layer, pour a little oil (vegetable, for example) into the frying pan. Add chopped vegetables (carrots, onions and peppers) to the greaves and fry everything together for a couple of minutes.

While the cracklings and vegetables are simmering in a frying pan, simultaneously boil 1.3 liters of water in a saucepan. Place everything at once into a saucepan (potatoes, millet, thrown into a sieve, and frying) with water and, stirring from time to time, cook at a low boil. Don't forget to throw in the bay leaf too.

After about five minutes, add spices to the pan. Cook the soup until the cereal and potatoes are ready (in general this will take from 15 to 20 minutes depending on the thickness of the vegetable slices). Millet soup with cracklings is ready.

Pour it into portioned plates and serve.

Note:

if you wish, add some greens, crackers, sour cream or mayonnaise to the plate (this is not for everyone).

Bon appetit!

Option 2: Quick recipe for chicken soup with millet

To make the soup cook faster, use chicken breast instead of thighs or legs. You can cut off the skin and bones from it yourself, or buy ready-made fillets. The broth from it cooks quickly, although it is not too rich.

Ingredients

:

• Fillet - 600 g;
• Millet - 200 g;
• Potatoes - 200 g;
• Onions and carrots - 2 pcs.;
• Salt, spices.

How to quickly prepare chicken soup with millet

Rinse the chicken and cut into small pieces. Place it in the pan. Fill with cool water. Heat the pan over low heat.

Cut the onions and carrots into approximately equal-sized cubes. Potatoes need to be cut into slightly larger pieces.

If you have time, sort out the millet and pour boiling water over it. You don't have to do this if you come across good quality cereal.

When the broth starts to boil, add all the vegetables to it. Boil for another 10 minutes, then pour the millet into the pan.

Salt the soup and add spices to taste. Stir and cook for another ten minutes.

You can serve the soup immediately. This option is ideal for those who do not have extra time, as well as for lovers of low-calorie dishes. You can improve its taste using your favorite spices and seasonings, for example, for chicken.

How to cook soup with millet

The main advantage of millet soups is their simplicity and availability. There is no need to buy any special products that would not be found in a regular kitchen. And if you learn how to cook fish soup with millet in a slow cooker, you can completely reduce your hassle to a minimum - just start the device and don’t stand near it, like at the stove.

How to cook soup with millet: preparing the cereal

The main problem with millet cereals is bitterness. This is what pushes many owners away from the idea of ​​using the product. However, getting rid of an unpleasant feature is easy and does not take much time.

If you don’t have time for soaking, you can take a quicker route and pour boiling water over it before cooking the millet soup. You just need to immerse the millet in boiling water for a couple of minutes, and then rinse under running cold water.

Option 3: Chicken soup with millet and mushrooms

This soup is considered a dietary version of kulesh. Potatoes, millet and mushrooms go well together, and chicken broth will help fight viral diseases. If you want to reduce the calorie content of the finished dish, add vegetables raw, without pre-frying.

Ingredients

:

• Poultry meat - 500 g;
• Potatoes - 300 g;
• 1 carrot;
• Two small onions;
• Millet - 100 g;
• Sweet pepper - 100 g;
• Mushrooms - 250 g;
• Tomatoes - 200 g;
• Salt, spices;
• Oil, herbs.

Step by step recipe

To make the broth rich, use chicken parts with bones and skin. If necessary, you can later throw it all away. A light broth will be obtained from the fillet. First you need to cut the meat and fill it with cold water. Place the pan with the preparation on the fire and boil.

Wash all vegetables, remove peels and seeds. Cut carrots, onions and tomatoes into medium-sized cubes. The pepper needs to be chopped into strips.

Potatoes and mushrooms must be cut into large pieces.

Remove the foam from the broth and add salt. Place potatoes in boiling water and reduce heat.

Fry onions and carrots in hot vegetable oil until soft. Lightly salt, add mushrooms and spices.

Add tomatoes and peppers to the fry and continue heating in the pan. After a few minutes, you can remove the vegetables from the heat, then put them in a pan with broth.

Rinse the cereal with cool water. Dip it into the soup and stir.

5 minutes after adding millet, turn off the heat. After this, be sure to cover the pan with a lid, the soup should sit under it for half an hour.

You don’t have to limit yourself to champignons. You can add any wild mushrooms, or mix several different types. Add celery to other vegetables to make the soup even healthier. Before serving, generously sprinkle with herbs.

Option 4: Chicken soup with millet and cabbage

Many people are biased towards broccoli. This healthy vegetable can also be delicious if prepared correctly. Try adding broccoli and cauliflower to the soup to see for yourself.

Ingredients:

• Chicken - 400 g;
• Cauliflower - 200 g;
• Broccoli - 200 g;
• Millet - 100 g;
• Two potatoes.

How to cook

Cut the chicken into small pieces. To make it cook faster, it is better to use fillet. But if you need a fragrant and rich soup, it is better to add legs or thighs.

Place the chicken pieces in cold water and boil. Remove the foam with a slotted spoon and continue cooking the broth.

Wash both types of cabbage and separate into inflorescences. Peel the potatoes, then cut them into cubes of any size.

Place the potatoes in boiling water and add salt.

Boil the potatoes until half cooked, then add the cauliflower and broccoli to the soup.

Sort through the millet and add it to the soup. Cook until done.

The soup can be served immediately after preparation. Let it cool slightly, then pour into bowls. Before serving, chop some greens and put them in the soup, you can also add sour cream.

This dish will help restore strength and warm you up in cold weather. You can add your favorite spices to improve its taste.

Option 5: Chicken soup with millet, zucchini and pepper

This soup has a particularly spicy taste thanks to pepper, garlic and herbs. Zucchini removes excess spice and increases the satiety of the finished dish.

Ingredients:

• Chicken parts - 300 g;
• Zucchini;
• Potatoes - 200 g;
• Millet - 150 g;
• One carrot;
• Bulb;
• Bell pepper - 200 g;
• Vegetable oil;
• A clove of garlic.

Step by step recipe

First, wash the chicken and cut into portions. Remove the skin if you do not eat it. Fill a saucepan with water and place the meat in it.

When the broth boils, you need to remove the foam. Then reduce the heat to low.

Peel the potatoes, carrots and onions. Rinse the zucchini thoroughly and grate it. Chop the carrots in the same way. Cut the potatoes and onions into cubes, and chop the pepper into thin strips.

Heat oil in a frying pan, fry the onion until soft. Add the rest of the vegetables to it, except for the potatoes.

Remove the chicken from the broth and let it cool slightly. Disassemble the meat and remove the bones.

Place potato pieces and fried vegetables into the broth. Add salt and all spices.

Rinse the millet, put it in the soup 10 minutes after the potatoes. Return the pieces of meat to the pan and cook until the cereal is done.

Chop the greens. Put it in the soup, boil for 3-5 minutes, and turn off the heat.

Squeeze the garlic into each plate just before serving. To prepare this soup, it is better to take several peppercorns of different colors, this will make the dish more beautiful. Don't forget to remove the seeds!

Beef soup with millet

Meat broths made from dietary poultry or boneless veal are introduced to children closer to the age of one year. At first, you can cook light soups with a small amount of vegetables and cereals. Beef soups are aromatic and have a rich meaty taste. And with the addition of various cereals and vegetables, they are healthy and nutritious. Let's prepare a delicious beef and millet soup that children will definitely love. Before preparing this dish for your child, you need to remember a few rules. Firstly, the meat must be fresh, bright red, without streaks, preferably first grade. This kind of meat cooks faster and is much healthier for children’s menus. In the process of preparing broth for soup, it is necessary to constantly remove the foam; the transparency of the broth depends on this. At the end, strain, and only then add vegetables and cereals. Secondly, it is better to introduce millet into a child’s diet after two years of age - this cereal contains gluten, which can cause allergies. If a child enjoys eating porridge and his body accepts it well, then millet will ideally diversify the daily menu. It contains a large amount of useful substances and is very nutritious. Select bright yellow cereal, sort it thoroughly and rinse in several waters. This soup is prepared quite quickly; most of the time is spent boiling the beef, but the broth can be prepared in advance and even frozen. Suitable for children over two years old.

Ingredients:

• Beef – 500 g
• Millet – 100-150 g
• Potatoes – 200 g
• Carrots – 100 g
• Onions – 1 pc.
• Greenery
• Sunflower oil
• Water, salt.

How to make millet soup with beef broth:

1 Cook the broth. To do this, fill a saucepan with about 3 liters of cold water and lower the meat, previously washed and cleaned of all excess. The meat can be cut. When the water boils, foam will appear - it needs to be skimmed off. Then add salt and reduce heat. The meat will simmer over low heat for another hour and a half to two hours until done. To check if the beef is cooked, pierce it with a knife. If the meat is soft and comes off easily, then it is ready. When the broth is cooked, strain it.

2 Peel the potatoes and carrots. Cut the potatoes into cubes and grate the carrots.

3 Sort and rinse the millet well.

4 Add vegetables and grains to the broth and simmer the soup over low heat until done. Five minutes before serving, sprinkle with chopped herbs.

5 Author Emily

Option 6: Chicken soup with millet - original recipe

First courses made from millet porridge are not as popular as soups with buckwheat, rice or pasta. And in vain, because this cereal contains a lot of useful substances. It helps improve digestion and leaves you feeling full for a long time without heaviness in the stomach. In combination with chicken, millet can be an excellent side dish. But today we will try to make soup with these products.

Ingredients

:

• Chicken parts (thighs or legs) - 600 g;
• Millet - 150 g;
• Potatoes - 200 g;
• Onion - 1 pc.;
• Carrots - 1 pc.;
• Egg - 1 pc.;
• Salt, oil.

Step-by-step recipe for chicken soup with millet

In the classic recipe, millet cereals are pre-washed with cold water. Then you need to soak it in boiling water and leave for half an hour. At this time, you can start preparing other products.

Cut the chicken into portions. Place them in a saucepan with cold water and cook the meat over medium heat.

Cut the onion into cubes and grate the carrots. Heat oil in a frying pan and fry the onion. When it sets, add grated carrots and stir.

Peel the potatoes and cut into thin slices.

When the water in the pan boils, skim off the foam. Boil the meat for 20 minutes, then add the potatoes to it.

Pour millet and fried onions and carrots into the soup, add salt.

Beat the egg with a whisk until you get a homogeneous mass (as for an omelet). Pour it into the soup in a thin stream. At the same time, you need to quickly stir the contents of the pan.

Check the potatoes for doneness using a knife or toothpick. When it becomes completely soft, you can remove the pan from the heat.

There are different variations of this recipe. You can add absolutely any part of the chicken, put fresh or dried herbs, mushrooms or beans in the pan. Don't be afraid to experiment with spices, as they help bring out the flavor of the finished dish.

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.

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:

1. Prepare the hearts (rinse them, remove excess fat, cut in half) and chicken thighs (rinse, trim off excess fat).
2. Place chicken hearts in boiling water, cook for 5 minutes, add chicken thighs. Add some salt to the broth.
3. Next, peel the potatoes and cut them into cubes. Add to the hearts and thighs.
4. Wash the millet thoroughly (preferably in 3-4 waters).
5. 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.
6. 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.
7. Add the roast, salt (if needed), pepper to the soup and cook for another 3-5 minutes.

Chicken soup with millet is ready.

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.

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.

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.

Chicken soup with melted cheese and millet

For the soup recipe you will need:

• millet – 100g
• canned mushrooms – 250g
• chicken meat - 150g
• potatoes - 200g
• carrots – 100g
• processed cheese - 1 pc.
• bay leaf - 3-4 pcs.
• dill (dried) – 3g
• salt - 5g
• water - 2l.

Soup recipe:

Boil water in a saucepan, add salt and add the washed millet. Cook over medium heat for 15 minutes so that the millet grains swell and open. Chop the meat into small pieces and fry in oil.

Prepare mushrooms in advance. When the meat in the pan is browned, add the mushrooms. Mix mushrooms with chicken and fry for 5-7 minutes.

When the cereal is already soft, add finely chopped potatoes to the pan. Cook for 5 minutes.

Then transfer the fried mushrooms and chicken into the pan. Mix everything.

Grate the carrots and melted cheese on a coarse grater. Add carrots to the soup.

Next, add the cheese to the pan and cook for 10 minutes.

A couple of minutes before the millet soup is ready, add dry dill to the boiling soup and add bay leaves.

Let the millet soup with chicken and mushrooms boil and remove from the heat. Remove the bay leaf from the pan and discard. Bon appetit!

Chicken soup with melted cheese and millet

average score: 4.71 votes: 7

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:

1. 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).
2. The finished meat must be taken out and disassembled into fiber pieces. Remove the roots and onions, strain the chicken broth.
3. 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.
4. Break the eggs into a cup and beat them thoroughly (with a whisk or fork) until light foam.
5. Stirring constantly (or better yet, whisking), add the eggs into the broth.
6. Kulesh soup with millet and chicken should have a consistency similar to puree soup, for example, or not very thick porridge.
7. 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:

1. 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.
2. 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.
3. 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.
4. Add spices and salt. Add chopped garlic and herbs 5 minutes before the end of cooking.
5. 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:

1. 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.
2. Chop the onions and carrots. Simmer in a saucepan over low heat, adding vegetable oil.
3. Place shredded cabbage, washed and slightly boiled millet into the pan.
4. After 10-15 minutes, take out the potatoes. Mash it with a fork into small pieces.
5. Place the potatoes, dressing with onions and carrots into the pan. Add salt and spices. The soup boils for another 5-7 minutes.
6. 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.

Very simple, hearty and amazingly aromatic soup with chicken and millet!

Although many people most often prepare only milk porridges from this healthy and tasty cereal, which is generally understandable, I am sure that chicken soup with its participation will not leave anyone indifferent.

Millet goes great with both turkey and chicken.
I already shared. Now I bring to your attention millet soup with chicken. It's easy and quick to prepare. Try it!