Caloric content of chicken soup. Caloric content of chicken soup with vermicelli

The first dishes are essentially soups. They can have an authentic name, for example: soup, borsch or lagman - but do not cease to be soup. The basis of most of these dishes is the broth. The only exceptions are vegetarian soup prepared on vegetable broth. And of all the types of meat that can be used for broth, chicken is the most popular - it is much cheaper than all other representatives of the animal world, and is very democratic in price terms, and has no specific smell (like fish), and is also glorified as a dietary (Read - low-calorie) component of any soup. But is it?

Myths and Misconceptions

The fact that this poultry is ideal for those who want to lose weight is nonsense. Dietary chicken meat is considered in the sense that it is most easily absorbed by the body, even when it is weakened by blood loss or a prolonged severe illness. That is, a person does not spend the forces that he does not already have enough to digest "difficult" food and receive enough food to make up for vital energy.

Which part of the chicken is more dietetic?

Meanwhile, the chicken itself is a very nutritious bird. So if your goal is to lose weight or keep what has been achieved, keep in mind that the calorie content of chicken soup depends heavily on what part of the carcass you took for the broth. If you are going to eat soup to maintain your strength, it is worthwhile to take a closer look at the choice of meat for him.

Most often broth is cooked on legs. Some people have so much nostalgia - during the Soviet era, they had only two chicken, separate limbs were not supplied, and everyone wanted to eat just that part of the bird. Other people are guided by the price, and thighs and lower legs are cheaper. Still others believe that the chicken is all dietetic. As a result, the caloric content of chicken soup is significantly increased and is unlikely to suit those who are watching the figure and weight, because the dietary broth should be cooked from a bird's breast. In the most extreme case, you can prepare a young chicken entirely, but do not use the lower extremities of this bird.

Calorie and Benefits

It should be noted that nutritionists, concerned about not losing weight, but restoring the decline of strength in patients, also prefer this part of the carcass. And although they are not very interested in the calorie content of chicken soup, they insist on their choice, since the breasts do not contain cholesterol, but contain a lot of phosphorus. The broth from them facilitates and accelerates the fusion of bones, helps with gastritis and ulcers, facilitates the treatment of influenza, normalizes the work of the heart. At the same time, doctors acknowledge that the caloricity of chicken soup from the breast is very low (depending on the methods of preparation - only 15-20 kcal per 100 g, if there are no heavy components). This becomes very important in the treatment of the same heart diseases, complicated by overweight.

Do not forget that the same dieticians do not recommend "sitting" only on "breast" chicken broth or soups with it. Not even an allergic person risks to earn breast intolerance and to experience all the unpleasant sensations associated with allergy manifestations - from ugly rashes to the swelling of Quincke.

Of what is the caloric content

First of all - from the meat base. The quality of the purchased bird, its origin and fattening will definitely affect the final calorie content of soups on chicken broth. And it will be much lower if you let the factory carcass on the broth. Broilers give a not very rich base and quite tough meat. It is worth dousing them for two hours in cold water: if you took carcasses in a supermarket - will leave penicillin introduced to birds for longer storage. If you are brewing a "village" chicken, no additional body movements are needed, but the soup will turn out to be more nutritious and caloric.

Then there are pleasant additions to the broth. The very first number is, of course, everyone's favorite potato, without which the first one is already quite different. But when you add it, the nutritional value of the dish increases significantly! So, the caloric content of chicken soup with potatoes (even if nothing else floats in broth) grows to hundreds of calories. If you add only tomatoes, cabbage and, say, Bulgarian pepper, then depending on the ratio of the constituent calories will not increase much: by 25-30 per 100 g. Mushrooms will raise this figure to almost 40 kcal, but still this figure does not seem So much, if you compare it with how much the caloric content of chicken soup with noodles will increase . All pasta exceeds the nutritive potatoes by a factor of five. So to eat a bowl of soup with pasta "cobweb" - it's like that to sip a heap of plates of broth with potatoes.

The rules for cooking low-calorie soup

• Rule one - only the breast is bought!
• Rule two - it is necessary to remove the foam formed during boiling, since it contains the maximum amount of unnecessary fats. Some extremals are even advised to leave the broth for a few hours in the refrigerator. All fat is collected at the top and mercilessly merges.
• The third rule is not to cook chicken soup with vermicelli in any case : the caloric content of the latter is in no way suitable for dietary nutrition.
• Rule four - brew broth should be slow and leisurely, almost an hour. For 30 minutes before the "time X" it is required to put the onion and carrots, cleaned, but not cut and not fried, for the aroma and awakening of appetite. From this follows the fifth (and last) rule: no vegetables should be fried before adding to the broth. They are oiled and become very nourishing. And even more so you should avoid toasting, if you are preparing chicken soup with vermicelli - the calorie content of such a dish is so great, so do not aggravate the situation.

Ways to overcome the calorie content of the broth

How to "win" the general nutritional value of soup? Obviously: just do not put in it high-calorie constituents. But there is still the satiety of broth, which is also possible to overcome. First of all, all fat is removed from any piece. No less important is the removal of the skin - it increases the calorie content of chicken soup. So the ideal choice of purchase will be chicken fillet. Skinning immediately reduces calories by three times.

The correct course will be the merging of the first cook: meat was cooked for a quarter of an hour - and the broth goes to the toilet. It's a pity, of course, but the next one will be more dietary.

If the broth stood in the refrigerator the night, do not forget to take off all of it, even quite small fats. Now your soup will be truly low-calorie!