Green lentil soup with chicken. Chicken soup with lentils Chicken soup with lentils and potatoes

Lentil soup with chicken deserves to take first place in the culinary ratings of everyone who loves rich, but at the same time light first courses. Fragrant, healthy, easy to prepare, it is suitable for diets, children's menus and, due to the impressive amount of tasty meat, will surely appeal to men. How to properly prepare soup so that it saturates and melts in your mouth?

Lentils are underestimated by many housewives: in our area they are considered an unusual grain and are cooked quite rarely. However, this legume is very tasty, healthy, and extremely convenient to cook: unlike peas, the cereal does not require soaking, cooks very quickly and does not cause fermentation, which is typical for peas.

There are many variations of preparing lentil soup, and different countries have long turned lentils into national dishes. You can add fresh tomatoes, basil to the soup, use pieces of beef instead of chicken, in a word, constantly get creative and change the taste. But, for the first acquaintance with lentils, it is enough to master the basic recipe, which is simple and includes only a few ingredients.

For the soup you will need (based on 4 liters of water):

• One small chicken, cut into pieces - 1.2 kg.
• Carrots – 1 pc. (average size).
• Onions – 1 pc. (small head).
• Sunflower oil – 2 tbsp. l.
• Lentil cereal – 200 gr.
• Potatoes – 3 medium tubers (600 gr.)

How to make lentil soup with chicken? First, add chicken broth. Each housewife has her own secrets for preparing meat broth, however, the most flavorful is obtained if peeled onions, carrots and dry parsley root are added to the water along with the meat (at the end of cooking, the root vegetables should be removed and discarded). While the broth is cooking, prepare the dressing. Wash the lentils with water, grate the vegetables - onions and carrots - on a coarse grater, cut the potatoes into neat cubes.

Now it’s time to fry the onions and carrots - it will give the soup a beautiful shade, and the taste of the dish will become richer. As soon as the broth is ready, you should remove all the meat and leave it to cool. Bring the broth to a boil and add cereal, potatoes, and frying. Cook the soup until the vegetables are ready over medium heat for 10-15 minutes. Serve the finished lentil soup with pieces of boiled boneless meat, herbs and, if desired, a spoonful of low-fat sour cream.

Carefully! There is no point in overcooking lentils - the seeds of properly boiled legumes should not “spread” into porridge. They should be elastic and burst in the mouth, turning into a delicate, slightly creamy cream.

Recipe for cooking in a slow cooker

Soup from a slow cooker turns out more stewed, reminiscent of stews from a Russian oven. Ideally, you need to cook the chicken in the appliance in advance, and when necessary, season it by adding potatoes, lentils and vegetables (keep the proportions the same as in the basic recipe), and set it to cook in the “soup” mode.

The busiest housewives can go the other way and “launch” all the ingredients at the same time, including chicken pieces. This soup will lose its transparency, but will be thick and rich. The main thing is that you don’t need to follow him, boldly going about your business.

Take note! Lentils are famous for their high iron content. If you want this valuable substance to benefit, remember the rule: iron is best absorbed with fresh vegetables. This means that in addition to lentil soup with chicken, it would be correct to serve it with a salad of fresh seasonal vegetables, seasoned with high-quality vegetable oil.

Lentil and smoked chicken soup

Smoked chicken and lentils go together perfectly - these components complement each other, highlighting each other's taste. The main thing is that the smoked meats do not interrupt the other ingredients, but only give the soup a piquant prune-like hue. This is easy to achieve if you strictly maintain the proportions.

For soup it will be enough to purchase (choose one!):

• Smoked poultry backs (3 pcs.)
• Wings (4 pcs.).
• Hips (2 pcs.)
• Ham (1 pc.)
• Breast (1 pc.)

It happens that smoked sets are sold, consisting of different parts of the chicken. In this case, take only part of the set, carefully selecting lean pieces for the soup: an excessive amount of smoked meats will make the soup heavy - this soup should not be served to children.

The soup is easy to prepare using a basic recipe. However, it is worth considering that it will take a little longer to cook the broth with smoked meat - it is important to simmer it over low heat so that the meat literally “slides” from the bones.

It is very easy to soften the pronounced aroma of smoked meat if you mix smoked meat with pieces of fresh poultry. As an addition, you can add a tablespoon of tomato paste to the frying - this will give the stew a beautiful shade and barely pronounced sourness.

Green Lentil Recipe

Green lentils are highly valued in Europe, where they are used to prepare salads, side dishes, and light dietary soups. Chicken soup from these seeds turns out very bright, reminiscent of summer on winter days, and the spicy taste perfectly saturates and gives a feeling of warmth.

Gourmets believe that it is best to cook soup using broth from a breast or one leg. However, lentils themselves are filling, but you are free to choose the amount of meat at your discretion.

Step-by-step cooking recipe:

1. Let's prepare chicken broth.
2. Wash the green lentils in several waters.
3. Finely chop the carrots, leeks, and herbs.
4. Let's peel a large potato tuber.
5. Place the vegetables and then the cereal into the boiling broth and cook the soup over low heat.

In France, green lentil soup with chicken is always seasoned with a pinch of nutmeg and oregano (oregano), and served with slices of toasted baguette with Dijon mustard. You can adjust the recipe to your taste, but remember: you shouldn’t put the usual bay leaf in the soup: “bay leaf” will add bitterness and overwhelm all the other spices, so the soup will lose its sophistication.

How to make red lentil soup with chicken broth?

Red lentils are the highest calorie of all lentil varieties. Nutritional value per 100 g. dry cereal in it is 318 kcal., and soups are more satisfying. Otherwise, it differs little from seeds of other varieties: it also does not require soaking and practically does not soften during cooking.

First courses with red lentils in chicken broth can be prepared according to the basic recipe, but it would be correct to supplement it with fresh, canned tomatoes or tomato paste. At the end, be sure to squeeze a clove of garlic into the finished soup - it will turn out very “masculine”, spicy and aromatic.

Little trick! Anyone watching their weight can significantly reduce the calorie content of the finished dish. There are only two pieces of advice. First, cook the soup using broth from skinless chicken breast or clean fillet. Second - do not do traditional frying, add raw onions and carrots to the soup. The soup will not lose in taste and will acquire a bright aroma if you add a large bunch of fresh parsley or dill before serving.

What other ingredients go well with lentils:

• Basil.
• Thyme (thyme).
• Rice (you can replace potatoes with it from time to time).

By varying the number of seeds, you can always make the soup thicker or lighter depending on the needs of your loved ones. And, if you wish, you can completely abandon the meat components: lentils are a valuable source of vegetable protein, which, according to nutritionists, serves as a complete replacement for meat. Soup can become a favorite dish for fasting people or vegetarians.

Very tasty and satisfying soup with lentils and chicken. Lentils don't require pre-soaking and only take 15 minutes to cook, so chicken lentil soup is pretty easy to make. This soup will allow you to diversify your home menu with benefits for the body, because lentils are not only tasty, but also healthy, they are rich in various amino acids, minerals and vitamins. In my family, lentil soup with chicken has become an integral part of the diet, along with cabbage soup and borscht.

Compound:

• Water – 4 l
• Chicken breast – 400 g
• Potatoes – 3-5 pcs (depending on size)
• Lentils – ¾ cup
• Carrots – 1 pc.
• Onion – 1 pc.
• Dried herbs (dill, parsley) - to taste
• Ground black pepper - to taste
• Salt - to taste (about 1.5 teaspoons)

Preparation:

Pour water into a deep saucepan and bring it to a boil. Wash the chicken breast, remove excess fat and film. Place the chicken in boiling water and cook the broth for 20 minutes. Periodically skim off any foam that has formed.

Cool the cooked chicken directly in the broth, this will make it softer. Next, remove the chicken breasts and shred them.

Peel the carrots and onions. Cut the onion into small cubes and grate the carrots on a medium or coarse grater. Heat a little vegetable oil in a frying pan and fry the vegetables in it for 10-15 minutes until translucent and lightly browned.

Place the broth on the fire and bring to a boil again. While it is boiling, peel the potatoes and cut the potatoes into medium cubes.

Place the potatoes into the boiling chicken broth. Be sure to rinse the potatoes in cold water before adding them to the broth to remove excess starch. Rinse the lentils under running water and place them in the pan with the potatoes after 5 minutes of cooking. Cook the soup for 15 minutes.

5 minutes before the end of cooking the soup, add the sautéed vegetables. They will immediately make the color of your sap bright and appetizing.

At the very end, add the prepared chicken to the soup. Chicken is added to the soup only at the last moment so that it does not cook for too long and becomes tough. Immediately add salt and pepper to the soup and add dried herbs.

Turn off the heat, cover the soup with a lid and let it brew for 10-15 minutes. Lentil and Chicken Soup is ready with translucent chicken broth with rich, velvety lentil flavor and tender chicken pieces. Serve the soup hot, sprinkled with fresh herbs.

Bon appetit!

Below you can watch a funny video:

Lentils in soups are similar to peas, only they are cooked a little less. If this is your first time encountering this crop, you should know that there are 2 main varieties on sale: green and red, also known as orange. These are not different types of plants, they are the same legume, just in different stages of maturity. Green is less ripe, red is more. You can prepare soups from either one or the other. What should you know before you start cooking? I think the main thing is that the broth with it takes on a dark color. If peas give a pleasant yellow tint, then with lentils it is darker. Some people may not like this, so this needs to be taken into account. As for the rest, the benefits are undeniable, and the taste of the food is quite pleasant. We have already shared before, today I want to highlight soup with lentils and chicken separately, so let’s move on to the recipe with photos step by step.

Lentil soup with chicken: recipe

A very nourishing, rich and thick soup, but despite its satiety, it can be considered quite healthy. First, of course, lentils, which are simply a storehouse of benefits. Secondly, it’s chicken broth, which is easier to digest by the body. You can decide which vegetables to add yourself. For example, we are used to seeing potatoes in soup, so I cooked with them. You don't have to add it if you wish. But in addition to carrots, onions and tomatoes, you can use bell peppers, celery stalks, and any greens.

What do we need for the soup?

• chicken – 2 chicken thighs;
• potatoes – 2-4 pcs;
• lentils (any) – 150g;
• carrots – 1 piece;
• onion – 1 head;
• tomato – 1-2 pcs;
• salt - to taste;
• ground pepper mixture - to taste;
• vegetable oil – 2 tbsp;
• water – 3 liters.

How to make lentil soup with chicken

We cut the chicken meat off the bones and put it in the already prepared soup, or even into plates.

Cream soup with red lentils and chicken

Many people love so-called soups - puree or cream soups. These thick dishes are very good in the winter season. Like any legumes, lentils are also good for making this first dish. Compared to peas, for example, they boil faster, which means cooking will take less time. In this case, do not avoid potatoes, at least take one tuber, as it is they that make the texture of the soup creamy. This recipe also contains tomatoes, however, if in the first case they were not peeled, they will be excess in the puree soup and need to be removed.

Ingredients for 4 servings:

• chicken (chicken breast fillet) – 1 piece;
• potatoes – 1 piece;
• red lentils (can be replaced with green) – 100g;
• onion – 1 piece;
• carrots – 1 piece;
• tomatoes – 2-4 pcs.;
• salt pepper;
• parsley and dill – 1 bunch;
• hot chili pepper - optional;
• croutons for serving.

How to cook lentil puree soup in chicken broth

1. Chop the chicken fillet coarsely, put it in a saucepan and fill it with 1.5 liters of cold water. There we also add a bunch of parsley and dill tied with a thread, an onion and carrots. We don’t peel the onion, just wash it well. Let it cook, wait for it to boil to remove the foam, then add salt, cover with a lid and cook.
2. After 30 minutes, use a slotted spoon to remove the chicken, herbs and vegetables. And we strain the broth. Throw away the onion and herbs. Leave the carrots and meat.
3. When it boils again, add the washed and sorted lentils to the broth. Let it cook for 1-1.5 hours over low heat. Half an hour before the end, add the peeled and chopped potatoes.
4. During this time, let's take care of the tomatoes. We make a cross-shaped cut on each, then scald with boiling water and remove the skin. Cut and get rid of seeds. Punch the pulp with a blender. Pour the tomato puree into a saucepan and set to simmer. Simmer for 30 minutes, add salt and pepper to taste, you can add finely chopped hot pepper.
5. When the lentils are boiled and the potatoes become soft, add the carrots that were boiled in the broth and the tomatoes to the soup. Take a blender and beat everything until smooth.

Serve the delicious lentil puree soup hot, with croutons. And cut the chicken into slices and serve separately to anyone who wants it.

If you dig a little into history, a very interesting fact emerges - stew with the addition of lentils has been known since Biblical times. And Asia is considered to be the ancestor of this tasty and nutritious soup. It was they who discovered the beneficial properties of vegetable protein in cereals, and passed on the recipe for making stew to other peoples.

Nowadays, soups with lentils without the addition of meat ingredients, that is, lean ones, are a must in monastery cuisine, and due to the thickness and the fact that the grain has a powerful taste, the stew will appeal to those who do not fast.

Like all other legumes, lentils are very harmonious with spicy spices and herbs, vegetables and other spices to suit your taste. Fresh herbs not only brighten the taste of the first dish, but also do not overwhelm the taste of the lentils themselves.

A little about the rules for choosing products and cooking

1. Red lentils, like orange ones, do not need to be soaked for cooking. It is enough to sort it out and rinse it - they cook very quickly;
2. For cooking, you must use vegetable, meat broth or filtered water. If the tap water is hard, the lentils will take a very long time to cook;
3. Lentils are a very filling and nutritious product, so you shouldn’t cook soups in fatty broth or add a lot of smoked meats. And green lentils have a mushroom aroma - so the soup can be enriched with additional flavor by adding champignons or wild mushrooms;
4. The soup can be left unchanged, with pieces of cereals and vegetables, or pureed, with the addition of cream. This dish should be served hot, with chopped parsley and garlic croutons;
5. Lentil soup or stew can become the signature dish of any housewife - if you approach the cooking process creatively and creatively. The beans themselves do not have a very strong taste or aroma, so the taste of the stew will depend on the additional ingredients in the recipe.

Lentil soup with spicy sausages

Ingredients	Quantity
lentils	- 250 g
sausages	- 4 things.
flour	- 35 g
bulb onions	- 1 PC.
carrot	- 2 pcs.
mustard	- 15 g
apple cider vinegar	- 10 ml
lavrushka	- 2 leaves
rast. oil	- 35 ml
sea ​​salt	- 1 pinch
black pepper	- 1 pinch
sour cream	- 15 g
greenery	- 10 ml

Cooking time

calorie content per 100 grams

The dish is dedicated to lovers of beer and spicy sausages. It is directly related to Bavarian and German cuisine. The original recipe calls for hot and spicy sausage, but you can substitute smoked sausage, bacon or brisket.

Cooking steps:

Despite the fact that the soup is prepared with water or vegetable broth, without meat, it turns out satisfying due to the addition of potatoes. But you can successfully replace it with cauliflower - it will turn out even tastier.

Cooking time – 45 minutes.

Calories per serving: 60 calories.

Cooking steps:

1. Wash and sort the lentils very carefully, and fill them with water in a saucepan and set to cook. Add peeled, coarsely chopped potatoes. Do not add salt, cook the beans and potatoes until tender;
2. Place half the lentils and potatoes in another bowl, along with the broth. You can use a blender or puree masher to grind some of the cereal into the broth. Combine the puree mixture with what is left in the first pan;
3. Sauté vegetables – garlic and celery, peel and finely chop carrots. Fry a little or simmer in a frying pan with water. Add tomatoes - fresh fruits can be replaced with canned ones or tomato paste can be used;
4. Drain the liquid from the jar of olives and chop them, add them to the soup along with the roasted vegetables, season the stew with salt and spices. Serve immediately, with the addition of rich sour cream and herbs.

Soup with fresh sorrel

An incredibly tasty alternative to green borscht with sorrel. To make the appearance of the soup attractive, it is recommended to use green lentils.

Cooking time: 85 minutes.

Calories per serving: 138 calories.

Cooking steps:

1. Since the green variety of lentils requires soaking, the easiest option is to boil them along with the meat, which should be cut into small pieces. You just need to carefully sort out the grains and rinse them thoroughly. Cook for about an hour until the lentils and pieces of pork, chicken or beef are cooked through;
2. Peel the potatoes and add them to the broth. Peel the onions, chop and fry. Add to potatoes and broth;
3. Chop fresh herbs and add them to the almost finished soup when the meat, cereals and vegetables are soft. Season with salt and spices. This soup should be served with sour cream.

Delicious lentil soup with chicken - Jewish recipe

A simple recipe for those who like to be creative and imaginative in cooking. You can add various ingredients to the soup according to your taste - eggplant. Mushrooms or other products that you have.

Cooking steps:

1. Place half of the chicken carcass or parts thereof in a saucepan, add water and cook until the meat is cooked. The meat can be removed to remove bones and veins, and any type of lentil can be added to the broth;
2. When boiling lentils with chicken meat, you can add herb stalks, bay leaves and caraway seeds to the broth, leaving a little to spice up the soup at the end of cooking;
3. Rinse the rice, preferably using steamed or round rice. Add it to the broth along with the chopped vegetables. It’s just that vegetables can be sautéed in oil, but chicken broth turns out to be quite fatty anyway, so it’s difficult to chop them up and add them raw to the broth;
4. Serve the soup with a slice of lemon in a bowl and chopped herbs. Instead of bread, offer your guests or household members a thick flatbread or pita bread, heated in the microwave.

An easy-to-prepare, delicious dish of red lentils with pork ribs and pickled tomatoes will warm you up and delight you with its taste in the cool spring.

Cooking time – 65 minutes.

Calories per serving: 69 calories.

Cooking steps:

1. To cook the stew you will need a saucepan with a thick bottom and walls. Without adding oil to it, you should fry the fatty ribs until golden brown;
2. As soon as the meat acquires a fragrant crust, add onions and carrots cut into half rings, fry a little and add lentils. All that remains is to fill everything with water and boil for an hour over low heat;
3. To make this soup, you should use red or orange lentils to complement the carrots and tomatoes.
4. Shortly before the meat and cereals are ready, add chopped potatoes, after 10 minutes, chopped canned tomatoes, spices, salt and herbs;
5. Simmer the stew for another 10-15 minutes, reducing the heat to a low simmer, and serve with croutons or garlic croutons.

Features of preparing soup and stew - revealing useful tricks

1. Soups and stews with the addition of lentils are an excellent alternative to pea soup with smoked meats. Due to the fact that the cereal has a brighter taste, the soup can be prepared lean, with water or vegetable broth;
2. With rare exceptions, red varieties of lentils (Egyptian), yellow or orange are suitable for soups. Green cereals make excellent side dishes with the addition of meat or smoked meats;
3. When cooking meat broth, it is recommended to add fresh root vegetables, onions and garlic, root or petiole celery, carrots and tomatoes;
4. You can season the dish with any spices, even the most exotic ones. By experimenting with cooking, you can choose the optimal balance of seasonings for yourself;
5. When boiling lentils, under no circumstances should you salt them, even with a small amount of salt. It is added only after the product is completely cooked and soft;
6. Before serving soup or stew, you should let the dish brew for a while. This will allow the spices to develop and enhance the flavor. Cumin and coriander, turmeric and sweet (smoked) paprika, garlic and ginger, sour cream for serving and a wide variety of fresh and dried herbs are excellent as seasonings;
7. If you are preparing a puree soup, then you should increase the heat while boiling, then the lentil kernels will be able to fall apart, and you will not have to use a blender. With minimal boiling, the product has time to cook, but the cereal remains intact.

Details

From green lentils and chicken you can prepare not only a tasty and satisfying, but also a dietary soup. In addition, this soup will definitely captivate you not only with its taste, but also with its ease of preparation. Green lentil soup can be made bright and beautiful, which will not only improve your appetite, but also lift your mood.

Green Lentil and Chicken Soup

Required ingredients:

• onion – 1 pc.;
• green lentils – 1 tbsp.;
• carrot – 1 pc.;
• green onions;
• water – 1 l;
• olive oil – 2 tbsp;
• chicken breast – 1 pc.;
• spices and salt - to taste.

Cooking process:

Take chicken breast with bones. Separate the meat from the bones. Place the breast bones in a saucepan and cover with water. Bring the broth to a boil. Don't forget to remove the foam. To make the broth aromatic, you can add a peeled whole onion, which must be discarded at the end of preparing the broth.

Rinse the lentils and add to the boiling broth. Cook the lentils in the broth for about 40 minutes over low heat until cooked through.

While the lentils are cooking, peel the carrots and onions and cut into small cubes. Cut the chicken breast meat into small pieces of arbitrary shape. Place the meat in a frying pan with vegetable oil. Fry the chicken for about 3-4 minutes and then add the chopped onion and carrots.

Fry the vegetables and meat until they become soft.

When the lentils are cooked, remove the bones from the broth. Remove the meat from the bones and return to the soup, discarding the bones. Place the roasted vegetables and chicken breast in the pan. After salting and adding spices, cook the soup until tender for 10-15 minutes.

Add chopped green onions to the finished soup.

Green lentil soup with chicken and mushrooms

Required ingredients:

• chicken drumsticks – 2 pcs.;
• carrot – 1 pc.;
• potatoes – 5 pcs.;
• green lentils – 1 tbsp.;
• onion – 1 pc.;
• mushrooms – 300 gr.;
• spices - to taste;
• vegetable oil;
• salt - to taste.

Cooking process:

Rinse the chicken drumsticks well and place in a saucepan. Fill the drumsticks with three liters of cold water. Add bay leaf, black or allspice peppercorns, and a little salt to the pan.

Boil the broth until the meat is cooked. This will take about 40 minutes. While the meat is cooking, peel the potatoes and cut them into not too small cubes.

Rinse the lentils in several waters and place them in a bowl.

When the drumsticks are done, remove them from the pan and place them on a plate to cool. Add lentils and potatoes to the broth. Cook until the lentils are done.

At this time, peel the carrots and onions. Cut the onion into small cubes and place in a frying pan, adding a little vegetable oil. While the onions are frying, grate the carrots. When the onion becomes transparent, add carrots to it.

Meanwhile, cut the mushrooms into slices or small pieces. Add chopped mushrooms to lightly roasted vegetables. Fry everything until done.

Remove the cooled meat from the bones and divide into small pieces. Mix meat with fried vegetables and mushrooms. Add the roasted meat to the soup. Let the soup simmer for 5 minutes.

When serving, the soup can be sprinkled with chopped herbs and seasoned with sour cream.