Popular German chicken soup (Huhnersuppe) in a multicooker Brand 37501

Category: First meal
Popular German chicken soup (Huhnersuppe) in a multicooker Brand 37501

Ingredients

Half a chicken carcass 1/2 pcs.
4 part celery root 1/4
Carrot 5 pieces.
Leek + onion 1/2 +1 head
Fresh ginger 1 small lateral process, see 4-5
Parsley 4-5 branches
Salt / pepper / bay leaf / peppercorns without fanaticism
Egg noodles / homemade / Chinese noodles, etc. up to the horns the amount depends on the amateur

Cooking method

  • 1. Fill the chicken carcass with cold water (about 3.5-4 liters), put it on a strong fire and watch the moment of boiling. (In the "manual" mode, we press the maximum temperature value of 180 degrees. Until it boils)
  • 2. Has it boiled? Reduce heat to a light boil and leave to simmer for about 2 hours. (In the "manual" mode, we set the temperature to 100 degrees and the time 2 hours + "start")
  • 3. After 2 hours, throw in the same peeled part of the celery root (not essential, but we do not cut it into pieces), peeled, also not chopped ginger sprout, 3 unshredded carrots and leeks cut into large pieces (you can also in one piece), whole onion, most of the parsley sprigs, peppercorns - Cook for 30 minutes over the same low heat.
  • 4. Point for aesthetes - take out the chicken, take out the bones, cut the meat into pieces.
  • 5. Let's return to the broth - we act from our own convenience: we rid the broth of all vegetables with a slotted spoon or through a colander.
  • 6. Return the chicken meat to the broth, throw in the remaining 2 carrots cut with washers and cook until the last is cooked.
  • 7. Then add noodles or pasta and cook until they are almost ready. (My homemade noodles took 6 minutes)
  • 8. A couple of minutes before the end, salt, pepper, you can add a little marjoram.
  • 9. Serve, sprinkle with the remaining parsley on top.
  • PS: If you use ground ginger instead of fresh ginger root, then I added 1 teaspoon to 4 liters of soup - 20 minutes before cooking. Having understood the taste, in the future, you can experiment at your own discretion with both ginger and celery root.

Time for preparing:

2.5 hours + - minutes

Cooking program:

Manual settings mode

National cuisine

German

Note

I cooked in a Brand 37501 multicooker, but any dish with a capacity of at least 3 liters will do.
In the first recipe, I said that I set out to find a recipe that was not jaded for our stomachs that would meet all the requests of pampered eaters.
I dare to note that celery, in addition to its mega-useful properties, also has a strong aroma, therefore, having breathed, I thought that I was already full, while looking askance at the ginger present in the recipe for chicken soup. You can not be scared of these ingredients - they are in every supermarket + now, apparently, the season of ginger and celery, they stand in carts at the Crossroads.
Honestly, I thought that such a soup would be too, hmm, new))) But when I tried it ... It's a fairy tale! I started to love liquid food (!!!), in which you rediscover all the delights of home cooking and the variety of vegetables used.
We often cook at home also because tomorrow there is something left to eat, and there is no need to stand at the stove and break the brain with the eternal question "what to cook, because I have already tried everything?"
If I expected to eat soup tomorrow, then I was very mistaken. There was no trace of the soup conjured up for dinner for tomorrow.

I wish YOU bon appetite and health as well - after all, this soup is also healthy by all standards.

Ikra
Interesting soup! And for me it is important that all sorts of vegetables unfamiliar to my picky eaters (such as ginger) must be removed. I'll try! Let them think. that this chicken is so fragrant
Kija
Quote: Ikra

Interesting soup! And for me it is important that all sorts of vegetables unfamiliar to my picky eaters (such as ginger) must be removed. I'll try! Let them think. that this chicken is so fragrant
My husband doesn’t consider soup for food at all, but I am picky and practically don’t eat soups, but here we both gobble up on both cheeks. I hope you will like it
Ikra
And my men are just "soup". And if they do not tell them what it is made of, then they eat with pleasure))) I will definitely do it!
alina-ukhova
I will definitely try too, we also love different supiki, especially such interesting ones
Only there is no fresh ginger, probably from a bag is also suitable
Kija
Quote: alina-ukhova

I will definitely try too, we also love different supiki, especially such interesting ones
Only there is no fresh ginger, probably from a bag is also suitable
Together with fresh, for every fireman, I immediately bought ginger in powder form, but of course I cooked with fresh. I suppose you should try it. Next time I'll cook with dry, compare the difference, accomplish your goal. Do you plan to go to the market? Ginger can be sold along with all vegetables-fruits-spices from the Caucasians. I recently almost bought Jerusalem artichoke instead of ginger
alina-ukhova
Kija, unfortunately, they do not sell such things in our country yet, as soon as celery began to appear, I don’t know why, Kazakhs don’t use anything like that! well, maybe somewhere in the supermarket in the farthest corner was lying around? I myself wonder what it looks like. The chicken languishes in the refrigerator, waiting for everything else to be mined.
Kija
Quote: alina-ukhova

Kija, unfortunately, they do not sell such things in our country yet, as soon as celery began to appear, I don’t know why, Kazakhs don’t use anything like that! well, maybe somewhere in the supermarket in the farthest corner was lying around? I myself wonder what it looks like. The chicken languishes in the refrigerator, waiting for everything else to be mined.
Well, of course, a lot depends on the consumer basket of this or that district, the masses have only recently begun to strive for a variety of dishes on their tables ... no, soon you will have everything and a lot)) Ginger root looks like a pot-bellied, completely uneven root with a bunch of the same pot-bellied shoots of different lengths, in principle it is difficult to confuse it, but it is very similar to Jerusalem artichoke, From a distance, but if the blind is exactly the same)) By the way, it has a special effect on women, allegedly soothes, we will stop hysteria at once, turn into varnish and domestic cats))) my husband now says that I should only eat ginger)) You can still pour boiling water over it (a piece) and drink water, it seems to have a lemon flavor and a lot of usefulness. By the way, as an option, it can be sold in Chinese stores, one of the countries that grows it.
alina-ukhova
Quote: Kija

By the way, he has a special effect on women, supposedly soothes, we will stop being hysterical at once, we will turn into lacquer and domestic cats))) my husband now says that I should only eat ginger))



at the end of the week I planned this soup, as a last resort I will pour boiling water over the ginger powder, infuse it, and send it to the soup! wait for the report!
Giraffe
Quote: alina-ukhova

Kija, unfortunately, they do not sell such things in our country yet, as soon as celery began to appear, I don’t know why, Kazakhs don’t use anything like that!

Alina, ginger is sold in supermarkets, in vegetable departments. Only healthy pieces and the price: o In general, I have not bought it yet. Pay that kind of money for something you might not like. And even to know how good it should be when buying.
alina-ukhova
Et in Karagandeei, but in Chimkent I have never seen Well, maybe I didn’t pay attention, but I’ll definitely look, it’s very interesting, at worst - from a bag!
Giraffe
In the bags, I did not understand ginger, honestly. Maybe not so caught. Bought 5 at the weekend !!! different bags of bay leaves, I didn't take the sixth one, because I was from the window and immediately saw the quality. So only 1 out of 5 I liked.I immediately called my friends and said how to get it
alina-ukhova
Well, yes, we have the same thing, I used ginger from bags in small doses and in combination with other spices, and here there is quite a lot of it fresh. Our family loves extraordinary soups such as saffron soup (I posted the recipe on the forum), colorful borscht, buckwheat pickle and all that, but Not a simple rice or pea soup, who are you fussy, who did you go to? therefore, I especially follow the recipes for the first courses
And, hello to Karaganda! I have the closest aunt and sister there, and we used to spend a lot of time there. Now, of course - my husband, children ... all have no time.
Kija
Quote: giraffe

Alina, ginger is sold in supermarkets, in vegetable departments. Only healthy pieces and the price: o In general, I have not bought it yet. Pay that kind of money for something you might not like. And even to know how good it should be when buying.
)) you don't check, you don't know, the preparation of new dishes is voluntary. When buying a root, you will always understand whether it is good or not, I can become not original (if everything scares so much) - offer to see how the root looks like in pictures
Kija
Quote: alina-ukhova



at the end of the week I planned this soup, in extreme cases I will pour boiling water over the ginger powder, infuse it, and send it to the soup! wait for the report!
The real intrigue around ginger, that's how much attention was paid to him. By the logic of things, I admit that it was I who, as soon as I proposed this recipe, should check with the powder, because I will have something to compare with. I will not promise, but today I will try to cook it with ginger in powder form - I will compare.
Giraffe
Quote: Kija

)) you don't check, you don't know, the preparation of new dishes is voluntary.

It's not about greed, but about what we sell. So I bought agar, but he is not. And they sell at least 500 grams. Russian girls, you just don't understand how poor our assortment is and what is its quality. We don't even have whole grain flour. And only recently rye and corn began to appear occasionally. Well, this is no longer for this topic. I just wrote for Alina that ginger appeared.
Kija
Quote: giraffe

It's not about greed, but about what we sell. So I bought agar, but he is not. And they sell at least 500 grams. Russian girls, you just don't understand how poor our assortment is and what is its quality. We don't even have whole grain flour. And only recently rye and corn began to appear occasionally. Well, this is no longer for this topic. I just wrote for Alina that ginger appeared.
I hope that time does not stand still and everything will gradually begin to meet the requirements of a person, so little as we should be able to afford products. And as for flour ... so I haven't seen a whole grain, at least in a non-specialized supermarket), but rye has not been in them for a long time, I find it only in small out-of-town shops and pick up a few packs, although it would seem. In the end, we are not to blame, and quality is nowhere to a large extent, only all from Turkey, Holland, Israel - can small countries feed large ones in such quantity and so that the products are of high quality? Only on hormones and other garbage And about Moscow, you know what they say? Moscow will eat everything. Therefore, the quality is here or not, everything leaves the shelves. And you say Russia Everywhere is good where we are not.
Giraffe
Quote: Kija

I hope that time does not stand still and everything will gradually begin to meet the requirements of a person, so little as we should have products for ourselves. Therefore, quality here or not, everything leaves the shelves. And you say Russia Everywhere is good where we are not.

If you don't have it in the city, then you won't find it in the village. And many condiments-additives that are discussed on the bread maker sound like something out of the ordinary for us. Alina won't let you lie. Moderators then clean us, please. The topic is urgent, so we are chatting.
Kija
Well, in general, so - I cooked the same soup, but I used ground ginger all over the place, about 20 minutes before it was ready, I added 2 teaspoons.The taste is no worse, but I noticed that fresh ginger still gives a pleasant yellowish color to the soup, and ground only slightly. In the future, I still recommend cooking with fresh ginger if possible for comparison. And so the experiment was successful
alina-ukhova
Well, that's it !!! Now I am calm!!!
Kija
Quote: alina-ukhova

Well, that's it !!! Now I am calm!!!
By the way, my husband noticed that this time (with ground) ginger more - compared to the soup in which I use fresh ginger (in his words, the soup was spicier). So maybe 2 teaspoons is slightly more than 2 shoots of the root.
alina-ukhova
I will consider! Thank you!: Yes:
alina-ukhova
Kija, thank you for the supik! It turned out excellent, we liked it, however, the photographs I have, because of the steam rising above the plate, some all unclear turned out, chose more or less travel.

Popular German chicken soup (Huhnersuppe) in a multicooker Brand 37501
Kija
Quote: alina-ukhova

Kija, thank you for the supik! It turned out great, we liked it, however, the photos I have, because of the steam rising above the plate, all seem unclear, I chose more or less travel.

Wow, thanks for the review and the photo. I'm very glad that you liked it. It's good when it's good.
JustY
Thanks for the multicooker soup recipe!
I also cook chicken broth (regular, on the stove) with ginger for taste and a pinch of turmeric for color (to standard onions and carrots), but I don't bother with pulling out vegetables: ginger (fresh, cut into thin strips, about a teaspoon, because . strong taste) add and leave along with the roots.
And celery root replaces potatoes in soup (and cut it in the same way), especially important in dietary nutrition

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