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Chicken Heart Soup: Recipes

This post provides various recipes of an unusual dish- Chicken Heart Soup. The recipes, ranging from easy to more complex, enable one to make either slow-cooked, creamy soups or lightly-spiced, strongly flavored versions. All of the recipes are easy to follow, and each provides unique, distinct flavors. Additionally, Chicken Heart Soup is extremely rich in essential minerals and vitamins, giving it great nutritional benefits. With the numerous recipes provided, set out for beginners and more experienced chefs alike, this post is an ideal guide to creating a truly exceptional soup.

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After satisfying feasts, I want to try something light, dietary, which will relieve the heaviness in my stomach and improve my well-being. One such dish is chicken hearts soup. It is very rich, tasty and nutritious, perfectly restores strength after an illness, saturates the body with vitamins and minerals.

Rules for making delicious chicken heart soup

If you have never cooked soup with chicken giblets, be sure to cook it. To make it tasty, fragrant, use the following recommendations of experienced chefs:

  1. When buying chicken hearts, give preference to a chilled rather than a frozen product. So you are guaranteed to buy high-quality fresh offal, not stale.
  2. Take a close look at the chicken hearts. They should have a natural dark red color, a dense structure, there should not be any yellowness on the fatty layers and veins.
  3. Before you start cooking the giblets, you need to thoroughly rinse off blood clots. To do this, press with two fingers on the bottom of the heart and draw along the entire length. You can also cut the heart in half across so that it is more convenient to wash the offal from all sides.
  4. Be sure to remove the film from the hearts, streaks that make the chicken offal tougher, giving the food an unpleasant aftertaste and smell.
  5. To soften and improve the taste of hearts, you can cut them into 3 parts across and marinate in chopped onion.
  6. To reduce the cooking time of the soup, cut the giblets into 4 parts. So they cook together with potatoes.
  7. To give the soup a beautiful golden hue will help onion peel. Put a couple of petals in the broth of chicken hearts, and at the end of cooking remove it. Or add a pinch of turmeric.
  8. In soups with beans, it is recommended to put basil.

Chicken Heart Soup Recipe

There are several recipes (with photos) for making soup on a broth of chicken hearts: with vermicelli, peas, beans, buckwheat, mushrooms, millet, corn, cabbage and other ingredients. Each of them has excellent taste and aroma, it is prepared very simply. To start the work of the stomach and enrich the body with nutrients in the morning, to restore strength after a hard working day – a rich soup with chicken hearts will help to cope with all this..

Chicken Hearts Noodle Soup

  • Time: 2 hours 25 minutes.
  • Servings Per Container: 13 Persons.
  • Calorie content: 33 kcal / 100 g.
  • Purpose: first course.
  • Cuisine: Russian.
  • Difficulty: Easy.

Chicken hearts are a very useful offal containing B vitamins, PP, zinc, copper, iron, magnesium, phosphorus and potassium. They are useful for the cardiovascular system, gastrointestinal tract. Eating this soup 1-2 times in 2 weeks, you can normalize the level of hemoglobin, cope with anemia. With its help, it is easy to restore strength after colds, viral diseases or more serious diseases..

Ingredients:

  • hearts – 0.3 kg;
  • potatoes – 4 pcs.;
  • onion, carrot, egg – 1 pc.;
  • noodles – 0.12 kg;
  • Provencal herbs – ? tsp;
  • salt, ground black pepper – to taste;
  • water – 3 l;
  • dill – 10 g.

Cooking method:

  1. Pour the prepared chicken offal with water, bring to a boil and cook with the addition of Provencal herbs for an hour. Then take out with a slotted spoon, cool, cut into strips.
  2. Peel the potatoes, cut into small cubes, add to the pot with broth.
  3. Chop the peeled onions in half rings, fry in vegetable oil until golden brown.
  4. Add grated carrots. Passer until ready.
  5. When the potatoes are almost ready, add the frying and noodles..
  6. Boil for 10 minutes, pour the chopped offal, cook another 5 minutes.
  7. Beat the egg with a small amount of water in a whisk, pour into the pan, stirring constantly.
  8. Salt, pepper to taste. Serve sprinkled with chopped herbs.

Pea in the slow cooker

  • Time: 2 hours 25 minutes.
  • Servings Per Container: 14-15 Persons.
  • Calorie content: 41 kcal / 100 g.
  • Purpose: first course.
  • Cuisine: Russian.
  • Difficulty: Easy.

Soup with peas and chicken offal is very nutritious and nutritious. Both main ingredients need to be cooked for a very long time to completely soften, for this reason the cooking time of the dish is greatly increased. In order not to stand for a long time at the stove, use a crock-pot for cooking soup that will do the job perfectly. Rinse the peas several times before laying them to get rid of the bitter taste, and even better, soak them first at night.

Ingredients:

  • hearts (chicken) -? kg;
  • potato – 4 pcs.;
  • carrot, onion – 1 pc.;
  • peas – 1 tbsp .;
  • oil (lean) – 1 tbsp. l .;
  • water – 3 l;
  • celery, zucchini, spices – to taste.

Cooking method:

  1. Pour a little oil into the bottom of the bowl, fry grated carrots until soft, in the Frying or Baking mode.
  2. Then add chopped onion, cook until golden brown.
  3. Cut the giblets into small pieces, add to the frying, fry everything together for 2-3 minutes.
  4. Pour in water, start the program Soup for 1 hour.
  5. Pour the washed peas, cook for another half hour. If you wish, you can pour a little soda, which will help the beans boil to a puree state.
  6. Add chopped potatoes, celery, zucchini, spices, cook another 30 minutes.
  7. Serve with crackers, sprinkled with chopped herbs.

With the addition of peas

Bean with giblets

  • Time: 2 hours 10 minutes.
  • Servings Per Container: 14 Persons.
  • Calorie dishes: 32 kcal / 100 g.
  • Purpose: first course.
  • Cuisine: Russian.
  • Difficulty: Easy.

Soup with chicken hearts and stomachs turns out to be very nutritious, rich and dietary. Beans are added to the dish, which must first be soaked for 3-4 hours, filled with water. It is better to choose white beans, as red will make the color of the soup ugly. In summer, you can put green beans or white young and in this case you do not need to soak them. It is even allowed to use canned beans, which are placed at the end of cooking with liquid.

Ingredients:

  • hearts, ventricles (chicken) -? kg;
  • beans – 1 tbsp .;
  • onions, carrots – 1 pc.;
  • potato – 4 pcs.;
  • oil (sunflower) – 1 tbsp. l .;
  • water – 3 l;
  • salt, pepper, greens.

Cooking method:

  1. Peel, chop onion with carrots, fry in a pan with vegetable oil until transparent.
  2. Add chicken offal, cut into small pieces, fry for 5 minutes, pour in some water and simmer for 50 minutes.
  3. Boil water, pour beans, cook for half an hour.
  4. Add diced potatoes, cook another 10 minutes.
  5. Put the roasting offal, boil another 15 minutes.
  6. Serve sprinkled with finely chopped herbs.

Using beans

Buckwheat

  • Time: 1 hour.
  • Servings Per Container: 11 Persons.
  • Calorie content: 38 kcal / 100 g.
  • Purpose: first course.
  • Cuisine: Russian.
  • Difficulty: Easy.

Soup from chicken hearts with buckwheat is a real storehouse of nutrients. In addition to the high nutritional qualities of offal, buckwheat kernels increase the benefits of the dish. They contain rutin, which helps to eliminate cholesterol plaques, strengthen the walls of blood vessels, reduce pressure. In addition, the substance carries out the prevention of heart attack, stroke.

Ingredients:

  • hearts – 0.35 kg;
  • buckwheat – 70 g;
  • onions, carrots – 1 pc.;
  • potato – 4 pcs.;
  • water – 2.5 l;
  • oil, salt, pepper, parsley.

Cooking method:

  1. Finely chopped prepared offal, fry in vegetable oil after evaporating the liquid for about 10 minutes.
  2. Add chopped onions and grated carrots. Fry for 2 minutes.
  3. Cut the peeled potatoes into small cubes, transfer to a saucepan, add water and put on fire. Boil after boiling for 7 minutes.
  4. Add roasting, washed buckwheat, cook for 7 minutes.
  5. Add salt, pepper, mix. Remove from the stove. Insist a third of an hour.
  6. When serving, sprinkle with finely chopped parsley.

With champignons and cream cheese

  • Time: 2 hours.
  • Servings Per Container: 22 Persons.
  • Calorie content: 33 kcal / 100 g.
  • Purpose: first course.
  • Cuisine: Russian.
  • Difficulty: Easy.

Cheese and mushroom soup is delicious in itself, and if it is boiled on a broth of chicken offal, the dish becomes more useful and nutritious several times. To enhance the taste, you can add cheese to the mushroom seasoning. Choose a trusted brand. It happens that a cheese product is sold under the processed brand, which does not dissolve during cooking and continues to float in pieces.

Ingredients:

  • hearts (chicken) -? kg;
  • champignons – 400 g;
  • potato – 6 pcs.;
  • carrot, onion – 1 pc.;
  • processed cheese (“Amber”) – 1 package;
  • oil (sunflower) – 3 tbsp. l .;
  • water – 5 l;
  • greens – 1 bunch;
  • salt, pepper, mushroom seasoning.

Cooking method:

  1. Wash the prepared, prepared offal in a pan, fill with water, put the broth to cook.
  2. Cut the onion into small cubes, grate the carrots. Pass on oil until clear.
  3. When the giblets are soft (after about 50 minutes), add the potatoes, cut into small cubes.
  4. Let it boil, add frying.
  5. Cut the champignons into thin slices, sauté until golden brown, add to the soup.
  6. Put cheese, add spices, put a couple of bay leaves (2-3 pcs.).
  7. Stir, let it boil, add chopped greens.

Cheese soup

Pickle

  • Time: 2 hours.
  • Servings Per Container:
  • Calorie dishes: 18 people.
  • Purpose: first course.
  • Cuisine: Russian.
  • Difficulty: Easy.

If you are tired of the classic pickle, make an original chicken hearts soup with rice and cucumbers. To make the broth more rich, add more stomachs to it. It is recommended to boil the rice separately until half-cooked, and only then lay it in the soup. So the groats will not fall apart, and the dish will not turn into porridge. Vary the amount of brine to taste: the more the sharper the food.

Ingredients:

  • hearts, ventricles (chicken) -? kg;
  • onions, carrots – 3 pcs.;
  • barley – 0.1 kg;
  • barrel cucumbers (salted) – 0.2 kg;
  • bay leaf – 2-3 pcs.;
  • black pepper (peas) – 6-7 pcs.;
  • brine – 1 tbsp .;
  • water – 4 l;
  • herbs, spices.

Cooking method:

  1. Cook the chicken offal, onion, bay leaf and pepper broth. Estimated cooking time 50 minutes.
  2. Finely chop the remaining bulbs, passeriruyte until golden brown. Add it and washed barley to the broth.
  3. Grate the carrots, cut the cucumbers into small cubes. Add these ingredients to the pan, pour the brine.
  4. Boil after boiling for about 10 minutes. Pour the chopped herbs, if necessary, add salt. Serve with sour cream.

Rassolix Chicken Hearts

With millet

  • Time: 2 hours.
  • Servings Per Container: 16 Persons.
  • Calorie content: 31 kcal / 100 g.
  • Purpose: first course.
  • Cuisine: Russian.
  • Difficulty: Easy.

Millet soup is called “Hunter”, because it is great for cooking outdoors. It has a slightly different taste compared to previous recipes of the dish, because frying for it is done not in sunflower oil, but in butter. To reduce the total calorie content of the dish, be sure to cut off all the fat and blood vessels from chicken giblets.

Ingredients:

  • hearts (chicken) -? kg;
  • millet – 3 tbsp. l .;
  • potato – 4 pcs.;
  • carrot – 1 pc.;
  • onion – 2 pcs.;
  • butter (butter) – 25 g;
  • bay leaf – 2 pcs.;
  • onions (green), parsley – 50 g each;
  • water – 4 l;
  • spice.

Way cooking:

  1. Wash offal, cut in half, fill with water, put on a stove, bring to a boil. Drop bay leaf.
  2. Cut the peeled onions into half rings, carrots into slices. Fry in butter until golden brown.
  3. Peel, cut the potatoes into small cubes, add to the broth. When it is half ready, add the roast.
  4. Salt, pour the washed millet, mix, cook until tender.
  5. Pour chopped parsley, bring to a boil and turn off. Let stand for about a third of an hour. Serve sprinkled with finely chopped green onions.

Mashed soup

  • Time: 1 hour 10 minutes.
  • Servings Per Container: 13 Persons.
  • Calorie content: 33 kcal / 100 g.
  • Purpose: first course.
  • Cuisine: Russian.
  • Difficulty: Easy.

Puree soup has an unusual but very delicate creamy consistency. It is prepared easily, requires a minimal set of products, and looks very appetizing. Spices and their quantity can be varied or replaced in accordance with your taste preferences..

Ingredients:

  • hearts (chicken) – 0.6 kg;
  • potato – 3 pcs.;
  • onion – 1 pc.;
  • oil (lean) – 1 tbsp. l .;
  • water – 3 l;
  • salt, black pepper, thyme, basil, ginger.

Cooking method:

  1. Wash offal, fill with water, boil for 50 minutes. Pour spices and seasonings before cooking.
  2. Chop onions with carrots, fry until golden in oil.
  3. Cut the peeled potatoes into cubes, put in a separate bowl and cook. When it is cooked in half, shift the frying, cook until cooked.
  4. Remove from the stove, cool slightly, mash with a blender.
  5. Pour in the chicken stock, bringing the soup to the desired consistency.
  6. Take offal separately, cut into thin slices, lay out on a slice for each serving.

With mushrooms and corn

  • Time: 1 hour 50 minutes.
  • Servings Per Container: 18 Persons.
  • Calorie dishes: 32 kcal / 100 g.
  • Purpose: first course.
  • Cuisine: Russian.
  • Difficulty: Easy.

Chicken meat and offal go well with mushrooms. Such a tandem of ingredients makes the first dish more nutritious, aromatic and nutritious. Canned corn adds spicy flavor and beautiful color to the soup. Mushrooms are suitable for any that you know how to cook, but it is better to take mushrooms. They do not need to be pre-fried or even cleaned.

Ingredients:

  • hearts (chicken), mushrooms – by? kg;
  • onions, carrots – 1 pc.;
  • potato – 3 pcs.;
  • corn (canned) – 1 tbsp .;
  • water – 4 l;
  • parsley, spices.

Cooking method:

  1. Immerse the prepared offal in water, put on a stove and bring to a boil. Boil a quarter of an hour.
  2. Salt, put the whole peeled onion. Cook the broth for another 20-25 minutes. Take out the bow.
  3. Cut the washed mushrooms into thin slices, add to the broth.
  4. After a quarter of an hour, add carrots and potatoes chopped into cubes. Cook another 10 minutes.
  5. Pour in corn (no liquid), bring to a boil, remove from heat.
  6. Serve sprinkled with chopped parsley.

With mushrooms

With brussels sprouts

  • Time: 1.5 hours.
  • Servings Per Container: 13 Persons.
  • Calorie content: 21 kcal / 100 g.
  • Purpose: first course.
  • Cuisine: Russian.
  • Difficulty: Easy.

This version of the soup is not only tasty, but also looks original due to the presence of Brussels sprouts. Small heads of vegetable are unusual, they look interesting in a plate. In addition, cabbage is low-calorie, rich in proteins, vitamins and a huge amount of nutrients. Regular consumption of food with this vegetable will help strengthen vision, normalize stool, metabolic processes of the body..

Ingredients:

  • hearts, Brussels sprouts – 0.2 kg each;
  • carrot, onion – 1 pc.;
  • potatoes – 5 pcs.;
  • celery (root) – 50 g;
  • water – 3 l;
  • herbs, spices.

Cooking method:

  1. Put the giblets in a pan, fill with water, cook for a quarter of an hour.
  2. Peeled carrots, grate celery, finely chop the onion. Add vegetables to broth, bring to a boil.
  3. Add chopped potatoes, boil for 10 minutes.
  4. Put cabbage, cook for 7 minutes.
  5. Salt, add chopped greens. Turn off the fire, leave for a quarter of an hour to insist.
  6. Serve with croutons, croutons, grated garlic.

With brussels sprouts

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Comments: 4
  1. Sage

    Can you provide variations of chicken heart soup recipes that cater to different tastes and dietary restrictions?

    Reply
    1. Madeline Richardson

      Yes, definitely! Here are a few variations of chicken heart soup recipes catering to different tastes and dietary restrictions:

      1. Classic Chicken Heart Soup:
      Ingredients: chicken hearts, onions, carrots, celery, chicken broth, garlic, salt, and pepper.
      Instructions: Sauté onions, carrots, and celery in oil. Add chicken hearts and garlic and cook until browned. Pour in chicken broth, season with salt and pepper, and simmer until hearts are tender. Serve hot.

      2. Heart-Healthy Chicken Heart Soup:
      Ingredients: chicken hearts, low-sodium vegetable broth, spinach, onions, garlic, turmeric, cumin, salt, and pepper.
      Instructions: Sauté onions and garlic in olive oil. Add chicken hearts, turmeric, and cumin, and brown them. Pour in vegetable broth, bring to a boil, then simmer until hearts are cooked through. Add spinach near the end and season with salt and pepper. Serve hot.

      3. Gluten-Free Chicken Heart Soup:
      Ingredients: chicken hearts, gluten-free chicken broth, potatoes, carrots, leeks, herbs (such as thyme and rosemary), salt, and pepper.
      Instructions: Sauté leeks and carrots until softened. Add chicken hearts and cook until browned. Pour in gluten-free chicken broth, add potatoes and herbs, and simmer until hearts are tender. Season with salt and pepper. Serve hot.

      4. Spicy Chicken Heart Soup (for those who like a kick!):
      Ingredients: chicken hearts, chicken stock, tomatoes, onions, garlic, chili peppers, paprika, cayenne pepper, lime juice, salt, and pepper.
      Instructions: Sauté onions, garlic, and chili peppers until fragrant. Add chicken hearts, paprika, and cayenne pepper, and cook until browned. Pour in chicken stock, add tomatoes, lime juice, salt, and pepper, and simmer until hearts are tender. Serve hot with a squeeze of lime.

      Remember to modify these recipes as needed to adhere to specific dietary restrictions and preferences.

      Reply
  2. Seraphina

    Hi! I just came across this text about chicken heart soup recipes and I’m intrigued. I’ve never tried using chicken hearts in soup before. Can anyone share their experience of making chicken heart soup? How does it taste and what other ingredients work well with it? Thanks!

    Reply
  3. Gabriel Simmons

    Can you provide variations of chicken heart soup recipes? I’m looking to try something new and would love to add some unique flavors to the traditional soup.

    Reply
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