Chicken heart soup: recipes with photos of preparing delicious dishes

Classic chicken heart soup

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: thick stews always go well in cold weather.

It is important to clean the hearts from fat, films and veins. This way the broth will be clear and very aromatic.

For a family of 4 we will need:

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

Let's start:

Prepare the broth. The hearts should not be overcooked - they are ready in 30 minutes.
Meanwhile, cut the potatoes into cubes. Peel the onion and chop it. Three carrots on a coarse grater.
Sauté carrots and onions in oil.
Place potatoes in the prepared broth and add vegetables. Bring to a boil and reduce heat to low. Boil the vegetables until soft.
Turn off the stove, season the soup with bay leaf and parsley. Let it sit for 5 – 7 minutes. Our first dish is ready!

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

Very tasty pickle!

You can cook a delicious pickle based on chicken hearts. This dish is best served with sour cream.

Compound:

0.5 kg chicken hearts;
3 pickled cucumbers;
100 g pearl barley;
3 potatoes;
onion;
carrot;
2-3 laurel leaves;
refined vegetable oil;
salt;
ground black pepper;
blend of spices.

Preparation:

Advice! You can add celery root to add flavor to the soup.

Wash the pearl barley: place the barley under running water. Rinse until the liquid becomes clear.
Pour water over the cereal and leave for 15-20 minutes.
Then boil water and add pearl barley to it.
Clean the hearts from fat and film and rinse well.
Add the by-products to the pearl barley, add salt, add bay leaves and cook on a medium burner, skimming off the foam.
In the meantime, let's take care of the vegetables. Let's clean them and rinse them. Chop the onion into cubes, carrots into strips.
Sauté onions and carrots in vegetable oil until golden.
Cut the cucumbers into small cubes and add them to the pan with the vegetables. Simmer everything together for five minutes.
In the meantime, peel and cut the potatoes.
When the hearts are ready, put the potatoes and the contents of the pan into the pan.
Add ground black pepper and a mixture of spices and cook for ten minutes.
Serve the finished soup with sour cream.

Cooking with vermicelli

This soup is most loved by children: the small “cobweb” is very popular with picky little ones. This way they even eat pieces of hearts, although it is usually difficult to convince children to eat offal.

Required components:

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

Cook the broth on the hearts, very carefully removing the foam from it - perfect transparency is important. When the giblets are ready, add the “cobweb” to them, add parsley and almost immediately turn off the heat: the vermicelli cooks almost instantly. If you overdo it, 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 the warm and aromatic dish.

Bean first course

Beans, in general, are very healthy, and in soups their beneficial effect on the body increases many times over. We suggest moving away from beans that have been canned or soaked the day before - try green beans, and complement their taste with fresh cilantro.

What we need:

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

Let's get started:

First, 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, peel the vegetables, cut them into 2–3 parts and lightly sauté in vegetable oil. Since the broth is intentionally cooked from young vegetables, do not make it too small. This will make the vegetables feel brighter, and sautéing will reveal their flavor.
When the broth becomes rich and the hearts are soft, add vegetables to them and let the soup simmer over low heat for 5 - 10 minutes.

Turn off the heat, add the herbs, and after 3 minutes pour the stew into plates. This aromatic summer and healthy soup is especially tasty with black bread and a spoonful of low-fat sour cream.

Soup with chicken hearts in a slow cooker

This soup is prepared very quickly in a slow cooker, but eaten even faster. It turns out rich, as if from a Russian stove. This first dish is especially tasty if you cook it with millet.

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

What we need:

100 g millet;
500 g hearts;
young carrots;
large potatoes;
a generous bunch of greenery;
salt, pepper to taste;
a little oil for frying.

Let's get started:

Fry the hearts at the bottom of the multi-bowl. Add grated carrots and diced onions to them.
Add the washed millet and lightly fry the resulting mixture again. It is important for us that the millet is saturated with meat and vegetable juices.
Fill the ingredients with 1.5 liters of clean water. Turn on the “Soup” mode and cook until the millet and hearts are soft.

Season the finished dish with herbs, but add bay leaf if desired - 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 practically a camping option and is best prepared outdoors. When going to the dacha, don’t forget to take your multi-cooker with you, and it will help you out in the hot season of the dacha.

The third secret for more tenderness

For the Slavic mentality, assorted porridges and soups with a combination of peas and noodles are not very familiar, however, there are many tasty and original dishes that are unthinkable without a combination of several grains or ingredients. For example, such familiar foods as potatoes and noodles can be perfectly replaced with rice. The taste of such a soup will be original and unforgettably tender.

Two options for preparing soup with chicken hearts from the holiday collection

For the first option (with cream and champignons) you will need:

1.5 liters of chicken broth;
350 g hearts;
300 g champignons;
120 g heavy cream;
parsley root;
a glass of frozen or canned peas;
75 g each of carrots and onions;
2 tablespoons flour;
2 tablespoons of ghee;
a pinch of ground black pepper and coriander;
salt to taste.

Cut the prepared meat into equal parts (can be in half or slices), cut the onion into small cubes, chop the white root, grate the carrots, cut the mushrooms into small slices. Heat the oil in a frying pan and fry the ingredients at intervals of five minutes in the following order: onions, carrots, parsley, mushrooms. In another frying pan, fry the mixture of flour and coriander until golden brown, then pour in half a glass of broth and bring to a boil. Pour in the cream, bring to a boil again, remove from heat. Boil the rest of the broth, add the chicken hearts, and cook for 25-30 minutes, then add the fried vegetables, peas and sauce. When almost boiling, remove from heat. This dish should be served hot.

The second hot option for a festive feast

Required:

500 g chicken hearts;
300 g potatoes;
1 processed cheese;
1 sweet pepper;
1 carrot;
1 onion;
1 tomato;
dry herbs or fresh herbs.

https://www.youtube.com/watch?v=QvrME7IzgE8

We wash and prepare the hearts, boil them in 2 liters of water for 40-50 minutes. Cut the potatoes into small slices, put them in the boiling broth with the meat, and cook for about 7-8 minutes. Finely chop the onion and grate the carrots, tomatoes and processed cheese into small pieces, cut the sweet pepper into strips and put in the broth with potatoes and meat. Cook for another 10-15 minutes. If the spices are dry (dill, basil, parsley), they should be added 2 minutes before the end of cooking; fresh herbs should be thrown into the pan as soon as the gas is turned off. Like all previous options, it should be served hot.

Recipe for cooking with peas

Instead of millet, you can take peas. Choose any one – be it dry or freshly frozen. With both, the soup will be 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 of meat, iron and have delicate transparent veins. The color of the fat on them is white, and it itself feels dense to the touch.

Let's prepare:

a glass of peas;
chicken hearts – 400 g;
potatoes - 3 pcs;
carrots – 1 piece;
laurel;
black pepper;
vegetable oil for frying;
salt, pepper to taste.

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

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

If desired, add fresh parsley or dry dill to the soup, or other spices you like. It is impressive and tasty to serve the soup with a slice of bacon, fried until crisp. White croutons are a must!

The first secret for the original soup

A little secret: soup with chicken or offal will become surprisingly aromatic if you add a few thin rings of fresh ginger root along with the cereal. They should be removed from the pan before serving. This soup can be prepared with any cereal, pasta, even dumplings and dumplings. Depending on the grain, the flavor will change.

The peculiarity of chicken hearts is that, in fact, after chicken breast, this is the second most important dietary product that a person receives from this farm bird. The caloric content of hearts (unrefined from fat) is only 158.9 kcal, which is 45.9 calories more than in the breast. This does not matter if the housewife is not on a diet, but to obtain a dietary product, it is enough to simply remove the fat from the “lid” of the heart. Some people don’t like dishes that use hearts, including chicken, and it’s completely wrong!

The heart of a bird is rich in microelements and macroelements, vitamins. Being a protein food, it is recommended by nutritionists for consumption by people who have recently undergone injuries and operations, or after serious illnesses. Also, dishes based on chicken hearts should be included in the diet for anemia, improper functioning of the cardiovascular system, and dysfunction of the nervous system. Dishes made from this offal are healthy and nutritious, the main thing is to learn how to cook them deliciously. Soups made from this part of the bird carcass and legumes - beans, lentils, peas - are very tasty.

With curly small pasta and beans

You will need:

2-3 liters of water;
400-500 g hearts;
a glass of canned or boiled beans in advance;
100 g pasta;
2 leeks;
300-400 g potatoes (3-4 pieces);
100-150 g carrots (1 large or 2 small);
300-350 g tomatoes (3-4 pieces).

Spices you will need:

laurel – 1 leaf;
fresh parsley and dill;
pepper mixture;
ground saffron;
salt to taste.

Prepare the meat: wash, clean. Boil in water for 40-50 minutes, add salt and add laurel, add medium-sized potatoes and cook for another 5 minutes, then add frying: fry finely chopped leek stems, add carrots, grated on a medium-sized grater, then - tomatoes. They can be grated or cut into arbitrary slices. After adding the tomatoes, simmer the entire roast for 1-2 minutes and add spices: 0.5 teaspoon of ground or grated pepper and a little less saffron. Place in a saucepan and let it boil, then add the beans. And as soon as it boils, add pasta, season with fresh herbs and serve.

How to cook with buckwheat

Light, but satisfying and aromatic, as if cooked with smoke - that’s all about it, about soup with giblets and buckwheat. If you have 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.

Cook according to the instructions:

Bring the broth to a boil.
Add buckwheat, washed in cold water.
Cut the potatoes into cubes and add to the core.
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 and turn into a liquid porridge. We didn’t do any frying either, with the goal of reducing calories. But you should definitely add a bunch of greens and a small laurel leaf - the taste of the soup will be rich.

Chicken heart and gizzard soup

Chicken hearts and gizzards soup is easy to make with a hint of tomato. It’s good to add pickled mushrooms to it - their interesting sourness will go well with offal. But you can also prepare exclusively vegetable soup with bell peppers and tomatoes.

Required ingredients:

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

Let's prepare it like this:

We wash the ventricles and hearts, clean them and cut them into several pieces. We cook broth from them, removing the “scaling”. The 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 chopped vegetables into it and cook until soft for about 15 minutes over low heat.
When the vegetables are cooked, add the greens to them and turn off the heat. Be sure to generously sprinkle the finished dish 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 lightly salted fish.

Helpful Tips:

Chicken hearts are considered a low-calorie product, and to further reduce the number of calories, cut off the film, vessels and fat from them.
If even after a long cooking time the hearts are still hard, it means they were stored incorrectly. Boil the offal in milk or cream and add salt at the end. Then the hearts will become soft.
Often the hearts have a not very pleasant slight odor. It’s easy to get rid of: soak the offal in a weak lemon or vinegar solution.
Calculate the correct proportions of water based on the fact that 0.5 kg of hearts requires 2 liters of liquid.
You can make chicken heart soup in a slow cooker. First, the offal must be boiled in the “Stewing” program, filling it completely with water. And then switch the device to the “Soups” or “First courses” mode.
Chicken hearts can also be boiled in a double boiler. Place offal on the first tier and sprinkle with salt and spices. Approximate time – forty minutes.
To make the soup dietary, add buckwheat, millet or rice instead of pasta.

Unusual pickle with rice

Giblets for pickle soup are just what the doctor ordered. This is a culinary classic and nothing beats a serving of this flavorful stew. Don't be lazy - look for real barrel cucumbers. You will be delighted with the result.

Life hack: rice will never fall apart if you add semi-cooked al dente grains to the soup.

For the soup we will prepare: 3 medium-sized barrel cucumbers, half a glass of rice, giblets (hearts, gizzards), vegetable oil for frying, bay leaf, carrots, salt, pepper to taste, half a glass of brine (or more if you like spicy soups).