Chicken liver soup: recipe.

Chicken liver is an instant meat by-product. There are a huge number of dishes made from this wonderful product - meat rolls, soups, pates, casseroles in and without foil, chicken liver is prepared with mushrooms, vegetables, potatoes, various cereals and much more.

About the benefits of chicken liver

Everyone knows that almost every product has both benefits and harm. Chicken liver is no exception. Its benefit is that it contains a lot of protein, it is rich in folic acid, which is so useful for children and pregnant women, it contains large amounts of vitamin A, C, it contains selenium and iodine, choline, riboflavin, iron, magnesium and phosphorus. But there is also harm in the liver.

Nowadays, factories and poultry farms use antibiotics, which are used to inject all animals and birds so that they do not become infected with various diseases. It is clear that antibiotics are chemicals, so chicken liver is absolutely not recommended for children under 3 years of age. Of course, the harm from chicken liver grown in a factory is not severe, since the human body is already accustomed to such food and itself copes with cleansing the body of harmful chemicals, so the benefits in the liver are much greater.

The calorie content of chicken liver is very low - only 137 kC, so it is very suitable for consumption by those who diligently diet and eat only healthy low-calorie foods. Many people will ask - what kind of chicken soup should I make? Such people would like, for example, chicken liver soup. Let's see a recipe for delicious chicken liver soup, prepared without frying or adding oil.

Ingredients:

• Chicken liver - 200 grams,
• Rice - 5 tbsp.,
• Carrots - 1 piece,
• Potatoes - 3 pieces,
• Garlic - 2 cloves,
• Onions - 1 piece,
• Chicken broth - 4 cups or 1 l.,
• Dill and parsley - to taste,
• Black pepper - to taste
• Sea salt - to taste.

Step-by-step preparation

Chicken liver soup will turn out to be not at all greasy, healthy and very tasty. The recipe is simple, and the soup does not take long to prepare - about 40 minutes.

Cooking steps:

1. Pour hot chicken broth into a saucepan, place over very low heat and add diced carrots and onions.
2. When the carrots are almost cooked, add the potatoes, also cut into cubes.
3. Rinse the liver well and cut into large cubes, finely chop the garlic and herbs. Peel the rice and rinse until the water runs clear.
4. Place the rice in the pan, and after 5-10 minutes the liver and garlic. When the liver and rice are cooked, put the herbs, salt and pepper into the pan. Stir everything, let simmer for about 5 minutes and turn off the heat.

This delicious soup should be served hot. You can put a hard-boiled chicken egg cut into quarters on top as a decoration.

Did you know?

In general, the calorie content of this chicken soup is low. But if you are not on a diet, then you can try preparing this soup a little differently. The ingredients you will need are the same, although the onions, carrots and garlic need to be fried in a hot frying pan with the addition of vegetable oil. And only then add it all to the soup. The difference seems to be slight, but the taste of chicken liver soup immediately changes, becoming more expressive and rich.

There is one interesting fact. In the Republic of Korea, many doctors recommend consuming chicken liver to help a person get rid of chronic fatigue and overwork. If the patient has poor vision or some kind of lung disease, he is also prescribed chicken liver. Apparently it has some kind of secret. In general, this tasty and interesting offal is recommended to be consumed approximately once every two or three weeks. This way you can avoid various kinds of stress, stay healthy and full of energy.

Many housewives will ask - how to choose a good chicken liver? It's not difficult at all. First you need to focus on the color of the liver - it should be red-brown. Under no circumstances should it be orange - this is a sign that it has been very frozen and there are no useful substances left in it. The surface of the chicken liver should be smooth - without pits or inclusions.

If the surface of the liver is loose or it completely falls apart into pieces, it means that it has been frozen and thawed more than once, it is not fresh at all. You should not buy such a liver - it will be bitter and not at all tasty. In supermarkets, the liver must be checked especially carefully. They won’t come up with anything they can to sell this or that product whose expiration date has long passed.

Chicken liver is an instant meat by-product. There are a huge number of dishes made from this wonderful product - meat rolls, soups, pates, casseroles in and without foil, chicken liver is prepared with mushrooms, vegetables, potatoes, various cereals and much more.

About the benefits of chicken liver

Everyone knows that almost every product has both benefits and harm. Chicken liver is no exception. Its benefit is that it contains a lot of protein, it is rich in folic acid, which is so useful for children and pregnant women, it contains large amounts of vitamin A, C, it contains selenium and iodine, choline, riboflavin, iron, magnesium and phosphorus. But there is also harm in the liver.

Nowadays, factories and poultry farms use antibiotics, which are used to inject all animals and birds so that they do not become infected with various diseases. It is clear that antibiotics are chemicals, so chicken liver is absolutely not recommended for children under 3 years of age. Of course, the harm from chicken liver grown in a factory is not severe, since the human body is already accustomed to such food and itself copes with cleansing the body of harmful chemicals, so the benefits in the liver are much greater.

The calorie content of chicken liver is very low - only 137 kC, so it is very suitable for consumption by those who diligently diet and eat only healthy low-calorie foods. Many people will ask - what kind of chicken soup should I make? Such people would like, for example, chicken liver soup. Let's see a recipe for delicious chicken liver soup, prepared without frying or adding oil.

• Chicken liver - 200 grams,
• Rice - 5 tbsp.,
• Carrots - 1 piece,
• Potatoes - 3 pieces,
• Garlic – 2 cloves,
• Onions - 1 piece,
• Chicken broth - 4 cups or 1 l.,
• Dill and parsley - to taste,
• Black pepper - to taste
• Sea salt - to taste.

Step-by-step preparation

Chicken liver soup will turn out to be not at all greasy, healthy and very tasty. The recipe is simple, and the soup does not take long to prepare - about 40 minutes.

1. Pour hot chicken broth into a saucepan, place over very low heat and add diced carrots and onions.
2. When the carrots are almost cooked, add the potatoes, also cut into cubes.
3. Rinse the liver well and cut into large cubes, finely chop the garlic and herbs. Peel the rice and rinse until the water runs clear.
4. Place the rice in the pan, and after 5-10 minutes the liver and garlic. When the liver and rice are cooked, put the herbs, salt and pepper into the pan. Stir everything, let simmer for about 5 minutes and turn off the heat.

This delicious soup should be served hot. You can put a hard-boiled chicken egg cut into quarters on top as a decoration.

Did you know?

In general, the calorie content of this chicken soup is low. But if you are not on a diet, then you can try preparing this soup a little differently. The ingredients you will need are the same, although the onions, carrots and garlic need to be fried in a hot frying pan with the addition of vegetable oil. And only then add it all to the soup. The difference seems to be slight, but the taste of chicken liver soup immediately changes, becoming more expressive and rich.

There is one interesting fact. In the Republic of Korea, many doctors recommend consuming chicken liver to help a person get rid of chronic fatigue and overwork. If the patient has poor vision or some kind of lung disease, he is also prescribed chicken liver. Apparently it has some kind of secret. In general, this tasty and interesting offal is recommended to be consumed approximately once every two or three weeks. This way you can avoid various kinds of stress, stay healthy and full of energy.

Many housewives will ask - how to choose a good chicken liver? It's not difficult at all. First you need to focus on the color of the liver - it should be red-brown. Under no circumstances should it be orange - this is a sign that it has been very frozen and there are no useful substances left in it. The surface of the chicken liver should be smooth - without pits or inclusions.

If the surface of the liver is loose or it completely falls apart into pieces, it means that it has been frozen and thawed more than once, it is not fresh at all. You should not buy such a liver - it will be bitter and not at all tasty. In supermarkets, the liver must be checked especially carefully. They won’t come up with anything they can to sell this or that product whose expiration date has long passed.

moysup.ru

Chicken liver soup

Potatoes – 3 pcs.

Chicken liver – 260 g

Chicken eggs – 2 pcs.

Mayonnaise – 1 tbsp. l.

Onions – 0.5 pcs.

Vegetable oil – 50 ml.

Ground black pepper - to taste

Bay leaf – 0.5 pcs.

Dried parsley or other herbs - to taste

Cooking Instructions

I will show you one wonderful recipe for chicken liver soup, which personally amazed me. Both the egg soufflé and the pieces of chicken liver in the soup made it somehow magical, very aromatic, but at the same time the soup was not greasy or heavy on the stomach, but rather the opposite, pay attention to the calorie content of the dish. And yes, there are no grains or pasta in this soup.

For chicken liver soup, prepare: water, potatoes, salt, chicken liver, chicken eggs, mayonnaise, onions, carrots, vegetable oil, ground black pepper, bay leaf, dried parsley.

Boil potatoes (small cubes) in water until almost done.

While the potatoes are boiling, prepare the frying by frying the onion (small cubes) and carrots (finely grated) in vegetable oil. Salt the soup and add frying.

Wash the chicken livers thoroughly and cut into pieces, rinse again until the water is clear, and add to the soup after frying. Let the soup boil and then simmer over low heat until the liver is completely cooked (this will not take much time, about 8-10 minutes).

Let the soup cook while you prepare the egg soufflé: break the eggs into a bowl, add mayonnaise, just a little salt, beat everything with a fork and cook the soufflé in the microwave at medium power for 2 minutes. Cut the finished soufflé into strips, cubes or diamonds, i.e. the way you want :)

When the potatoes and liver in the soup are completely cooked, add the egg soufflé, bring to a boil and simmer for 1 minute.

At the very end, add herbs to the soup (I used dried parsley), ground pepper and bay leaf. Turn off the heat and let the soup “simmer” for 10 minutes.

www.iamcook.ru

Soup with chicken liver and vermicelli

Chicken liver soup - as a version of chicken soup with giblets

Hello, dear friends! Today I continue to expand my collection of soups and bring to your attention a fairly simple chicken soup recipe.

In order to diversify the first courses, sometimes I make soup with chicken liver, we like it. If you don’t have this soup in your piggy bank, I highly recommend adding it!

In addition, everyone knows that liver is low-calorie and very healthy; it contains proteins and microelements necessary for our body. So, it’s worth adding liver to your diet from time to time!

Ingredients for chicken liver soup

Based on a two-liter saucepan

• Chicken liver – approximately 300 grams
• Carrots – one medium size
• Onion - one piece
• Small vermicelli - about ½ cup or a little more
• Bay leaf, paprika, red hot pepper, salt and allspice

As a rule, I don’t put potatoes in noodle soups. At first, it was unusual for my husband to eat soup without potatoes, but then he got used to it and even, on the contrary, says that he now likes lighter soups. Who will you go with, however...

How to cook soup with chicken liver and noodles

We wash the liver well, cut off the films, if there is a piece of bile left somewhere, then you need to carefully cut off the part of the liver where the bile was.

We cut the liver into quarters or halves, see for yourself what size pieces are convenient for you to eat. Place in a bowl and add milk for about 40-60 minutes. This way the pieces of liver will be softer and juicier, and if there is any bitterness left, it will go into the milk.

Then, finely chop the onion and carrots and make the dressing. I usually make the dressing right in the pan. For this it is better to have a pan with a thick bottom.

So, first sauté the onion in a small amount of vegetable oil until transparent, then add the carrots and spices. Fry a little, add a little water and simmer until the carrots are half cooked.

When the time for soaking in milk is up, place the liver in a colander and rinse under running water.

To avoid pouring cold water into the hot dressing, boil the water separately. I do this in an electric kettle.

Pour the dressing with boiling water, pour one and a half liters of boiling water into a two-liter saucepan, and put the liver.

If you cook with potatoes, it is better to first add the potatoes, boil until half cooked, and then add the liver.

How long to cook chicken liver?

I read somewhere that it’s 2-3 minutes. I don’t agree with this; the liver, even pre-soaked in milk or water, needs to be cooked for at least 10 minutes. But don’t overcook it, 15 minutes is the maximum.

But when to put the vermicelli will depend on the type of your vermicelli or noodles. I usually use string vermicelli, they cook very quickly, so I put them almost at the very end, cook for 3-5 minutes and turn off the stove. Even if the vermicelli is not cooked yet, it will still come later.

You can also add greens. I, however, prefer to put the greens already on the plates. This makes it more fragrant and beautiful.

And if this soup seems too light to you, you can make yourself a sandwich, with lard, for example. You can see how to salt lard here. Or prepare a more hearty soup - solyanka with smoked meats.

This is how I prepare soup with chicken liver and noodles. Simple and fast, and also useful! Try it, I think you'll like it! And don't forget to subscribe to updates so you don't miss new recipes!

mir-domohozyaiki.ru

Chicken liver soup

Chicken liver soup is very healthy and easy to prepare. The liver contains a lot of iron, vitamin A and other trace elements necessary for the healthy functioning of the body.

INGREDIENTS

• Chicken liver 150 grams
• Breadcrumbs 2 Tbsp. spoons
• Chicken egg 1 piece
• Butter 1 tbsp. spoon
• Onion 1 piece
• Carrots 200 grams
• Potatoes 1 piece
• Celery 1 piece
• Chicken broth 300 Milliliters
• Ground black pepper 1 pinch

Take the chicken liver and cut it into medium pieces. Mix with egg and breadcrumbs, add salt and pepper to taste and mix well. Set the bowl with the liver aside and let it sit for 20 minutes so that the liver is saturated with spices.

Cook the broth in a large saucepan. Chicken back or any other part will do. Cut the potatoes into strips or cubes and add to the broth. If you like celery, you can add that too.

Fry the onion in a frying pan until golden brown, then add the carrots and fry over low heat for a few more minutes. Cut the carrots into cubes or strips.

After preparing the broth, you need to remove the chicken and separate the meat from the bones. Discard the bones and return the meat to the soup. Add the fried onions and carrots to the pan and cook over medium heat for another 15 minutes.

We take the liver mass, which has already had time to brew, and make balls from it. Place them in the broth and cook for another 10 minutes.

Chicken liver soup is ready! Pour into plates, garnish with herbs and enjoy a delicious lunch.

There are a large number of recipes for first courses. Some people cook them while following a diet, but for many they are simply an indispensable dish for lunch. After all, soup satisfies you for a long time and gives you strength. If you want variety, you can make chicken liver soup for lunch.

Among all offal products, liver ranks first in popularity. Dishes prepared from it are not only tender and tasty, but also healthy. You will love chicken liver soup prepared according to our recipe and will become a frequent dish on the table.

A special feature of chicken liver is its ease of preparation. Unlike beef, it does not need to be soaked. In addition, it is not bitter and has a delicate taste. And the recipe for making it is quite simple and straightforward.

Beneficial features

Soup prepared according to a recipe with chicken liver, as well as cutlets and pates, has beneficial properties:

Possible harm

Despite the impressive list of beneficial properties, you should not consume liver in excessive quantities. It contains quite a lot of cholesterol, which the body needs only in small doses, but its excess can cause harm to health. Chicken liver is contraindicated for people who have high levels of cholesterol in the blood, the elderly, patients suffering from peptic ulcers and kidney diseases, and children under three years of age.

Selection rules

In order for chicken liver soup to be not only tasty, but also healthy, you need to choose the right main ingredient. The fresh product should be glossy, with a smooth surface, and dark brown in color. Blood vessels should be clearly visible on the liver.

If it is orange or brown in color, it has been frozen and thawed several times. A frozen product will not cause harm to the body, but it no longer has any benefits for the body.

The benefits of eating liver will only be provided that it is fresh and prepared correctly. Main criteria when choosing:

1. Dark brown color, glossy smooth surface. Blotches of white or other color are a sign of a low-quality product;
2. The consistency should be uniform and not loose. A green tint is unacceptable, which indicates that the gall bladder was damaged during cutting. This product is not dangerous, it will just need to be washed more thoroughly.
3. The smell should be pleasant and slightly sweet. The presence of foreign odors is unacceptable.

Cooking rules

Proper preparation increases the beneficial qualities of the product. Cook chicken liver for no more than 15 minutes. When frying, it is advisable to use only olive oil. It is better not to use a recipe using bouillon cubes and other chemical seasonings. It's good to add more greens. Chicken liver is combined with vegetables, nuts and dairy products. The recipe can be selected according to your culinary abilities and taste preferences. The recipe is for 4 servings. Cooking time: 40 minutes.

Making chicken liver soup

The soup recipe is very simple. It will require the following ingredients:

• chicken liver - 200 g;
• round rice - 5 tablespoons;
• medium carrots - 1 pc.;
• potatoes - 3 pcs.;
• garlic - 1-2 cloves;
• onion - 1 pc.;
• chicken broth - 1 l;
• greenery;
• salt and pepper to taste.

Preparation:

1. Bring the broth to a boil. Cut the onions and carrots into small cubes and add to the broth.
2. After 5 minutes, add potatoes cut into medium cubes and washed rice.
3. Wash the liver well under running water and cut into small cubes. When the rice is almost ready, add the liver.
4. After 10 minutes, add finely chopped herbs and crushed garlic. Turn off the fire.

The recipe can be varied by using meat or vegetable broth. Instead of rice, take buckwheat or millet. Serve chicken liver soup with sour cream, sprinkled with fresh herbs. For beauty, you can add half a boiled egg.

A couple more interesting options:

In contact with

Greetings, my wonderful culinary experts. Do you cook liver often? If not, then you are missing out on a lot. Perhaps today your attitude towards this offal will change. Moreover, I am going to tell you how to make chicken liver soup. It is easy to cook both on the stove and in.

What are the benefits of chicken liver?

The energy value of boiled offal is 166 kcal. It contains 25.9 g of protein, 6.2 g of fat and 2 g of carbohydrates.

Chicken liver is a very healthy product. She is rich:

• , and acids;
• beta-carotene;
• selenium, iron, copper, magnesium, molybdenum, potassium, phosphorus, cobalt, chromium, zinc and other valuable elements;
• amino acids, etc.

By the way, 100 g of offal contains half the daily requirement of vitamin C. In addition, this product has a beneficial effect on the condition of hair, nails and skin. It is also good for vision. And pregnant women are recommended to eat it.

This by-product has a high content (in particular, lysine and methionine). Therefore, chicken liver has a positive effect on the musculoskeletal system. This product is especially good for ligaments and joint tissues.

The offal also contains tryptophan. It has an excellent effect on the nervous system. Therefore, liver is recommended to be included in the diet of those who are exposed to constant excessive stress.

How to choose a liver

The first thing I advise you to pay attention to when purchasing is the color of the product. If the liver is fresh, it will have a brown color with a burgundy tint. There should be no stains.

A frozen liver is revealed by the color and structure of the tissue. It has an orange color and a loose structure. Also, don’t buy liver that falls apart. It was defrosted and frozen many times. And in general, it may even turn out that this chicken roamed the palace of Ivan the Terrible - a real artifact :)

Be sure to smell the offal before purchasing. It should have a sweetish smell. Foreign aromas are not allowed.

If the liver is packaged, carefully read the label. Look at the date. The liver can be stored in the refrigerator for no more than two days.

How to make diet soup

I recently told you . Then I cut up a whole chicken and was left with the back. This is what we will use to prepare the base for the soup. I prepare the broth in two waters. As soon as the first one boils, I definitely drain it. Then I pour boiling water over the meat and cook again.

I add diced potatoes, a little parsley and celery to the broth. I love herbs, they add aroma and taste to even a simple dish. If you suddenly don’t have fresh parsley, it doesn’t matter. It can be replaced with dried or frozen herbs. I stock up like this every year for the winter.

You need to form balls from the liver mixture and add them to the broth. If you are making soup for a child, make the balls small. And just for the baby, after preparing the soup, puree it in a blender.

Before serving, add some fresh herbs to each plate. It will turn out both beautiful and fragrant. If you wish, you can add 1 spoon of natural yogurt instead.

To make it easier to prepare, here is a step-by-step recipe with photos. Be sure to let me know in the comments if you liked this soup. And there are many more surprises waiting for you.

Ingredients

2-3 servings 60 min. Weight of the finished dish: 900 gr.

I really love chicken liver soup for its taste and colorful appearance. And also for the ease of its preparation. Chicken liver is a very tender product that is ideal for preparing children's menu dishes. This soup with chicken giblets looks very appetizing, it is satisfying (also due to the fact that it contains noodles), a large amount of carrots and herbs makes the chicken liver soup rich in bright colors, which you can’t help but like.

But this chicken liver soup contains another meat component - chicken gizzards. There are very few of them, but their presence greatly transforms the dish and makes it richer. If you have something against chicken gizzards, then simply do not use them in this recipe, but add more chicken livers instead.

In general, be sure to try making such a tasty and nutritious chicken liver soup, thereby introducing a pleasant innovation into the established home menu.

Cooking time: 45 minutes

Ingredients:

• 2 liters of water
• 300 g chicken liver
• 150 g chicken gizzards (optional)
• 2 potatoes
• 2 carrots
• 1 onion
• 4 tbsp. sunflower oil
• 3 tablespoons soup noodles
• herbs for seasoning soup
• salt pepper

Chicken liver soup, step-by-step recipe with photos

Peel and wash the potatoes and carrots for chicken liver soup. Then we cut it. Cut carrots into circles or semicircles (not thick), potatoes into cubes or strips.

Fill the pan with 2 liters of water, put the potatoes in it and put it on medium heat. Set the carrots aside for now.

For chicken liver soup, in addition to this very liver, I also have chicken stomachs. Wash these ingredients thoroughly and then let the water drain. We cut the chicken livers into 2-3 parts each, the stomachs into 2 parts.

Heat the frying pan and add a little sunflower oil. Fry carrots and chicken giblets at the same time. Frying time: 5-7 minutes over medium heat.

Add the fried ingredients to the pan with boiling potatoes and cook the chicken liver soup until all the ingredients are fully cooked (about 25 minutes from the moment you add the carrots and liver with gizzards.

Well, to complete the picture, all that remains is to add soup noodles to the pan with chicken liver soup. Cook the soup for another 15 minutes (with active boiling).

Season chicken liver soup with herbs. I have green onions, dill and parsley, a little bit of everything.