Recipes of soups from chicken

Chicken is our family's favorite dish. Therefore, the question of what kind of soup to cook from a chicken is usually not worth it. Everything depends on the set of products that is currently available in the house. But since we were born and grew up in the south, where Armenians, Georgians, Abkhazians, Moldovans, Ukrainians, many other peoples live together, there is always a huge stock of spices in my kitchen, and the culinary book is full of recipes of national dishes. Including the chicken.

The simplest soup my youngest likes. He is ready to eat it several times a day. The recipe is uncomplicated. While chicken broth is being cooked, I carve small carrots, potatoes, greens. I do not cover a saucepan with a broth: a "breathing" broth, cooked on the slowest fire, turns out to be more fragrant. From the finished broth I take out the chicken, I cut it into portions. And in her place put potatoes and carrots, cut into strips, and at the end of cooking - greens. Sometimes in this simple chicken soup I add vermicelli or homemade noodles. Nutritious, tasty, but you need a minimum of food.

But the husband and son tastes different. The older ones prefer more rich, varied dishes. Therefore, specially for him, I use other recipes of chicken soups, which my neighbors-Armenians shared with me. Spicy, hearty, aromatic, these soups are in no way inferior to the dishes that are served in expensive restaurants. Especially the husband likes a soup with practically unpronounceable Russian name Чхртма. At home we call it saffron soup.

To make it, you first need to make saffron infusion. We love strong, therefore we pour a spoonful of saffron with a hill with steep boiling water, we insist for more than 2 hours. While the strong chicken soup is brewed , fry the pan in a pan, and on the other - finely chopped onions. Armenian recipes of chicken soups are characterized by a thick consistency, and it is better to achieve it using flour.

We separate the prepared chicken from the bones, crush it, return it to the soup with flour and onions. Again we give a boil. To prevent the formation of floury loaves, stir constantly. In glassware, grind yolks with cilantro, pepper, wine vinegar or lemon juice. I usually do this in a mixer or, even better, in a blender. Gradually add the cooled broth and filtered infusion of saffron, and then pour this mixture into the broth, under which the fire was turned off. From the first time I could not avoid clots, but then I was able to add whipped whites and stir the soup at the same time. You can not bring it to a boil: squirrels can curdle. Soup from saffron served immediately. Spicy, fragrant, hearty, Chkhrtma found his fans even among my husband's friends.

About what kind of people belong to the soup of chicken with pumpkin, we argue until now. But, despite the fact that the nationality of soup is not established by us, we prepare it quite often. As recommended recipes for chicken soups , cooking begins with broth. It is cooked with onions, tomatoes, carrots, celery, which then have to be thrown away. While broth is being boiled, cardamom pods with pumpkin are fried in butter. Cardamom should swell, and the pumpkin become soft.

Ready chicken meat, taken from bones, boiled rice, stewed pumpkin, cardamom is mashed with a blender. Mix with the broth, blend again, add a glass of thick cream, give a quick boil. Salt, pepper - to taste. You can add chopped peel to the fragrance. Such a soup is very good with bread crumbs of coarse grind.

But not all recipes of chicken soups in my collection are so exotic and complex. Often I cook simple soups from what's in the fridge. For example, you can add potatoes to the prepared broth, then put rice boiled separately, a can of canned corn. Also tasty, satisfying, original.