Calorie content of chicken soup with noodles and potatoes

Chicken broth, as well as numerous soups prepared on its basis, are the most favorite first course options. They are light, rich, aromatic, filling, transparent, tasty and low in calories. Chicken broth has been a part of the diet since ancient times, when poultry was first domesticated. Since then, the medicinal properties of the product and first courses based on it have been known. It is indispensable for sick people and is even called “Jewish penicillin.” A person may refuse food, but the broth perfectly restores strength, and the patient will soon recover.

In addition, chicken breast broth is a dietary dish, so it can and even should be included in the diet when losing weight.

• Chemical composition of chicken soups
• Energy value of the product

Chicken soup - calories, nutritional supplements, recipes

For a healthy diet, chicken meat is suitable like no other protein product.
In the absence of individual intolerance, chicken fillet will be the first component in the diet of people watching their figure. Its lean, low-calorie meat can be used to prepare hundreds of delicious and healthy dishes, such as chicken soup. There are many recipes that will allow you to diversify your diet. Chicken soup can be prepared with noodles, vegetables, mushrooms or eggs. WEIGHT LOSS STORIES OF STARS!

Irina Pegova shocked everyone with her weight loss recipe: “I lost 27 kg and continue to lose weight, I just brew it at night. ” Read more >>

Chicken meat is a healthy dietary product, a source of substances important for the body. It contains:

• animal protein (30%) with a set of amino acids;
• low fat percentage;
• polyunsaturated fatty acids;
• vitamins B, C, E, PP, as well as minerals: potassium, magnesium, sulfur, iron, zinc, calcium, copper, sodium and chlorine.

Chicken is used almost without restrictions in various diets for weight loss.

Chicken meat is suitable for dietary nutrition due to its low calorie content: 100 grams of boiled breast contains 137 kilocalories. The nutritional value of other parts is slightly higher. Breast fillet has the least amount of cholesterol and fat, and this meat is highly digestible.

Nutritional value (BJU) of chicken meat per 100 grams of product.

The calorie content of chicken soup cannot be given an exact figure (it depends on the parts of chicken and other ingredients included in the recipe), approximately 40–100 kcal per 100 grams. In any case, this is a low-calorie dish.

The most delicious soup is made from a whole chicken carcass, which is usually called “broth” or “soup”. Its value is not in the meat, since it is tough, but in the broth. It turns out excellent - rich and fragrant.

Chicken soup is included in the diet when following various diets for weight loss, so low-calorie breast is used for such dishes.

The basis of any soup is broth. Cooking recipe step by step:

1. 1. Pour 1.5 liters of cold water over skinless chicken breast fillets (2-3 pieces).
2. 2. After boiling, reduce heat and skim off foam. To prepare the “lightest” version of the broth, the first water is drained and the pan is refilled with cold water. You don't have to do this.
3. 3. Place the peeled onion, carrots, celery stalk, add spices to taste (parsnips, parsley) and cook for 30 minutes.
4. 4. Add 1/2 tsp. salt, a couple of peppercorns and bay leaves and cook for another 20 minutes.
5. 5. Season the finished broth with herbs.

The broth can be consumed as an independent dish, but more often soups are made based on it.

Various ingredients are used to prepare broth-based first courses, which allows you to make the menu varied. The soup is cooked with or without potatoes, with pasta, noodles and vermicelli, with buckwheat, rice, vegetables, and mushrooms. You can prepare it in the usual way, or you can use a slow cooker - this will preserve all the valuable nutrients in the food as much as possible and save time.

Chicken soup can be prepared in a slow cooker:

1. 1. Chopped onions, celery and carrots are sautéed with a small amount of vegetable oil in a multicooker bowl using the “frying” function.
2. 2. Pieces of chicken fillet are added to the vegetables and fried for 3-5 minutes.
3. 3. The container is filled with hot water a little more than half the volume of the bowl, diced potatoes and other vegetables are added as desired (bell peppers, zucchini, cabbage, tomatoes).
4. 4. Spices and seasonings are added to taste.
5. 5. The mode changes to “soup”. While the dish is preparing, you can prepare the herbs: dill, parsley, celery leaves and put them in a bowl 10 minutes before they are ready.

All chicken soups contain few calories, so they help maintain health and a beautiful figure.

Chemical composition of chicken soup

It is not for nothing that this first dish is included in the diet of unhealthy people whose bodies are weakened and need a good portion of vitamins and microelements. Chicken meat is rich in B vitamins, which are necessary for the health of our cardiovascular system and contribute to the proper functioning of the central nervous system. The product also contains a lot of microelements: iron, calcium, magnesium, selenium. But chicken soup is especially rich in proteins, which contain many essential amino acids. A considerable part of the proteins from chicken meat ends up in the soup. The balance of proteins, fats, carbohydrates in chicken soup is optimal for dietary nutrition. There is a lot of protein, some fat and carbohydrates.

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The story of one of our readers, Inga Eremina:

I was especially depressed by my weight; at 41, I weighed as much as 3 sumo wrestlers combined, namely 92 kg. How to completely lose excess weight? How to cope with hormonal changes and obesity? But nothing disfigures or makes a person look younger than his figure.

But what can you do to lose weight? Laser liposuction surgery? I found out - no less than 5 thousand dollars. Hardware procedures - LPG massage, cavitation, RF lifting, myostimulation? A little more affordable - the course costs from 80 thousand rubles with a nutritionist consultant. You can, of course, try to run on a treadmill until you go crazy.

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How to make delicious chicken noodle soup

It is unlikely that anyone will dare to challenge the beneficial properties and taste of soup made from chicken broth. It is usually recommended for people with stomach diseases, digestive disorders, and also for the period of rehabilitation after surgery.

The dish is classified as low-calorie, so it is almost impossible to spoil your figure even with a very rich and strong broth. It is cooked using a whole chicken, or some parts, including offal.

But to get a real dietary soup, you need to use chicken breast.

We fill a stainless steel pan with water and place it on the burner. Wash and dab the chicken meat with a napkin.

We clean the vegetables, chop the carrots into strips, and the potatoes into medium cubes. When the water starts to boil, add the brisket, add a bay leaf, half an onion, salt and, reducing the flame, leave to cook for 40 minutes.

Wash and chop the greens. Remove the meat from the broth. Add potatoes, carrots and vermicelli. We separate the breast into fibers and put it back into the pan.

Stir, control the taste, add salt or crush with spices if necessary. Garnish with herbs if desired.

How to reduce calories in chicken soup?

For people who follow a healthy diet, chicken broth soup is the main dish of the daily diet. Of course, the skin of the chicken must be trimmed before cooking. After all, it is the skin that adds calories to chicken soup.

The skin from the carcass is cut off before the cooking process. After all, during the boiling and boiling of the broth, harmful and fat-containing substances pass into it. To reduce the calorie content of chicken soup, you need to boil the broth for 15-20 minutes, and then drain the first broth and pour fresh water into the pan. It is in the second broth that dietary chicken soups, borscht and cabbage soup are prepared. In this simple way, the calorie content of chicken soup can be minimized.

The calorie content of chicken broth soup will be lower if you do not fry carrots and onions during the preparation process. It has been proven that this increases the calorie content of the dish by a third. After all, frying consists of 20 percent vegetable oil, which is a fairly high-calorie product.

Chicken soup with egg and noodles

• Chicken feet – 3 pcs.;
• Carrots – 1 pc.;
• Onion – 1 pc.;
• Purified water – 2.5 l;
• Vermicelli – 50 g;
• Quail egg – 6 pcs.;
• Peppercorns – 3 grains;
• Salt - to taste.

Pour water into a deep stainless pan and place it on the burner. Grease the chicken feet and remove the top epithelial layer.

We wash it repeatedly in cold water and throw it into a container. We send the peeled onions and peppers. Boil the broth for 25 minutes.

Without removing the paws, throw in the vermicelli, peeled and diced carrots.

Break the eggs into a separate bowl and beat lightly with a fork to combine the whites and yolks. Pour into the soup in a small stream and quickly stir the whole mixture.

Chicken broth recipe for weight loss

Nutritionists recommend drinking broth during strict diets and including it in the main diet: it fills the stomach and nourishes the body with the necessary microelements. The brain receives a signal about the filling of the digestive organ - the person feels full.

Another advantage of the prepared dish is its low calorie content; even a dish made from fatty parts of chicken with the addition of potatoes can be considered dietary. But a recipe for a tasty and light soup should not include anything other than meat, water, onions, and carrots.

To prepare you will need:

• breast 400-600 grams (with bones and cartilage, but skinned);
• 1.5-2 liters of water;
• whole medium-sized onion;
• medium carrot;
• 2 bay leaves;
• parsley, dill, pepper, salt - to taste.

Preparation:

1. The breast is placed in a pan, filled with water and placed on the stove.
2. After boiling, take the bird out, drain the water, rinse the pan, and fill it with clean water.
3. The bird is again placed in cold water and cooked until done for an hour. To make the soup transparent, add a whole onion during the cooking process and throw it away at the end.
4. The carrots are cut, placed in boiling water, and boiled for 15-20 minutes. At the same time, add spices, bay leaf, pepper, and salt.
5. To rid the liquid of small pieces of chicken, peppercorns and grains of spices, you can pass the fish through cheesecloth, after removing the meat and carrots from it.
6. Before serving, the dish is decorated with parsley or dill.

How to cook soup in a slow cooker

Having an electrical appliance such as a multicooker in the kitchen, preparing noodle soup with chicken will not be difficult.

• Chicken giblets – 300 g;
• Small onion – 1 pc.;
• Carrots – 1 pc.;
• Laurel leaf – 2 pcs.;
• Water – 1.5 l;
• Potatoes – 2 pcs.;
• Vermicelli – 50 g;
• Dried dill – 1 tsp;
• Salt, spices - to taste.

A delicious soup is made from chicken giblets: hearts, stomachs, liver. Having boiled all this, we get a rich transparent broth.

Chop the peeled and washed vegetables into small cubes. We activate the device in the “Soup” mode, pour water, add giblets, half an onion, bay leaf and carrots. Cover with a lid and leave to cook for 45 minutes.

Throw the potatoes into the broth, cook for 10 minutes and add instant noodles, salt and sprinkle with dill. Turn off the unit and leave to brew for 15 minutes.

Soup with chicken, mushrooms and vermicelli

Adding mushrooms to a standard pasta soup will enrich it with rare amino acids.

• Chicken wings – 4 pcs.;
• Potatoes – 3 pcs.;
• Carrots – 1 pc.;
• Vermicelli – 50 g;
• Fresh mushrooms – 150 g;
• Vegetable oil – 2 tbsp. l.;
• Water – 2 l;
• Fresh greens - a bunch;
• Salt - to taste.

We wash and clean the mushrooms (any available type will do) and chop them into medium slices. Pour oil into a frying pan and fry.

We take water into a saucepan, add the oiled and washed wings, onion, and salt. Let it cook.

We clean and chop the vegetables into strips. Add to the broth. Boil everything for 30 minutes, add mushrooms, pasta and finely chopped herbs.

Soup with canned green peas recipes with step-by-step recommendations and photos.

How to make creamy soup with mushrooms and melted cheese? Step-by-step recipes.

What soup should I make for lunch? Recipes for light, dietary, hearty meat or unusual exotic ones.

Useful tips

1. To achieve a beautiful yellow color and good transparency for the broth, just before boiling, you need to reduce the intensity of the flame and remove the scale, which is a failure product of the reaction of coagulated blood and hardness salts. This way you remove the most harmful substances from the future dish;
2. If you want to reduce the calorie content of the broth, strain it twice through cheesecloth or simply skim off the fat on top with a spoon;
3. There is no need to fry onions and carrots; it is better to put them raw in the soup;
4. It is necessary to add vermicelli at the end of cooking. Having done this at the beginning, it will boil and the soup will turn into jelly;
5. To add additional color to the chicken broth, add a coarsely chopped onion during cooking;
6. The potatoes are chopped into medium strips or small cubes;
7. If you are using fresh herbs, add them at the end of cooking. Suitable: dill, parsley, basil.

For noodle soup, it is better to take homemade chicken; its taste and richness cannot be compared with store-bought chicken. You can add pickled tomatoes without peel to it. Treat your loved ones with an exclusive dish from the restaurant menu!

How to reduce the calorie content of broth?

For a dietary dish, carcasses with the lowest fat content and calorie content (breasts, thighs, wings) are selected. It is better to refrain from adding potatoes, crackers, and eggs.

When cooking, it is recommended to use a minimum of salt and seasonings: they delay the removal of water from the body and accumulate it in soft tissues.

There are unspoken rules that help reduce calories:

• Before cooking, the bird is skinned and excess fat is removed from the carcass;
• after boiling, the foam is removed, harmful substances and fats rise to the top;
• It is recommended to drain the first broth, then fill the chicken with clean water and cook until tender.

How to make delicious chicken noodle soup

It is unlikely that anyone will dare to challenge the beneficial properties and taste of soup made from chicken broth. It is usually recommended for people with stomach diseases, digestive disorders, and also for the period of rehabilitation after surgery.

The dish is classified as low-calorie, so it is almost impossible to spoil your figure even with a very rich and strong broth. It is cooked using a whole chicken, or some parts, including offal.

But to get a real dietary soup, you need to use chicken breast.

We fill a stainless steel pan with water and place it on the burner. Wash and dab the chicken meat with a napkin.

We clean the vegetables, chop the carrots into strips, and the potatoes into medium cubes. When the water starts to boil, add the brisket, add a bay leaf, half an onion, salt and, reducing the flame, leave to cook for 40 minutes.

Wash and chop the greens. Remove the meat from the broth. Add potatoes, carrots and vermicelli. We separate the breast into fibers and put it back into the pan.

Stir, control the taste, add salt or crush with spices if necessary. Garnish with herbs if desired.

How many calories are in Chicken Noodle Soup?

Soup recipe:

• Chicken fillet – 500 gr. — (550 kcal)
• Potatoes – 250 gr. — (200 kcal)
• Carrots – 100 gr. — (32 kcal)
• Onions – 60 gr. — (25 kcal)
• Vermicelli – 100 gr. — (366 kcal)
• Vegetable oil – 2 tbsp. spoons - (456 kcal)
• Water – 2 l. — (0 kcal)
• Ground black pepper – to taste – (0 kcal)
• Salt - to taste - (0 kcal)

First of all, cook the broth. For the broth we use chicken fillet, although we usually use other parts of the chicken, since they make the broth tastier and richer. But if you don’t like fatty broth, then breast is just right.

Wash the chicken fillet under running water, cut into pieces and place in a pan with cold water. Bring to a boil, then reduce the heat to low and cook for 20 minutes, skimming off the foam. At the end of cooking, add salt to taste.

Finely chop the onion and place it in a heated frying pan with vegetable oil.

Grate the carrots on a coarse grater and after 3 minutes add them to the onions in the frying pan. Fry for another 3 minutes and remove from heat. Cut the potatoes into small cubes. Remove the chicken from the broth and cut into small pieces. Add potatoes to the boiling broth and after 5 minutes add the fried chicken. Then add the vermicelli and continue to cook for as long as indicated on the vermicelli package.

Based on this recipe:

The calorie content of chicken soup with potato vermicelli, per 100 grams, is:

Chicken soup with egg and noodles

• Chicken feet – 3 pcs.;
• Carrots – 1 pc.;
• Onion – 1 pc.;
• Purified water – 2.5 l;
• Vermicelli – 50 g;
• Quail egg – 6 pcs.;
• Peppercorns – 3 grains;
• Salt - to taste.

Pour water into a deep stainless pan and place it on the burner. Grease the chicken feet and remove the top epithelial layer.

We wash it repeatedly in cold water and throw it into a container. We send the peeled onions and peppers. Boil the broth for 25 minutes.

Without removing the paws, throw in the vermicelli, peeled and diced carrots.

Break the eggs into a separate bowl and beat lightly with a fork to combine the whites and yolks. Pour into the soup in a small stream and quickly stir the whole mixture.

How to cook chicken soup with potatoes

Chicken soup with potatoes, prepared according to the recipe below, is suitable for children from three years of age, as well as for adults and the elderly. From the specified amount of ingredients you can cook 6-7 servings of delicious soup.

Ingredients

• Domestic chicken - 1.0 to 1.5 kg;
• Instant noodles - 450 gr.;
• Potatoes 300 - gr.;
• Carrot - 1 pc.;
• Greens - 10 gr. (onion - feather and dill);
• Water - 2.5 l.;
• Salt

How to cook soup in a slow cooker

Having an electrical appliance such as a multicooker in the kitchen, preparing noodle soup with chicken will not be difficult.

• Chicken giblets – 300 g;
• Small onion – 1 pc.;
• Carrots – 1 pc.;
• Laurel leaf – 2 pcs.;
• Water – 1.5 l;
• Potatoes – 2 pcs.;
• Vermicelli – 50 g;
• Dried dill – 1 tsp;
• Salt, spices - to taste.

A delicious soup is made from chicken giblets: hearts, stomachs, liver. Having boiled all this, we get a rich transparent broth.

Chop the peeled and washed vegetables into small cubes. We activate the device in the “Soup” mode, pour water, add giblets, half an onion, bay leaf and carrots. Cover with a lid and leave to cook for 45 minutes.

Throw the potatoes into the broth, cook for 10 minutes and add instant noodles, salt and sprinkle with dill. Turn off the unit and leave to brew for 15 minutes.

Soup with chicken, mushrooms and vermicelli

Adding mushrooms to a standard pasta soup will enrich it with rare amino acids.

• Chicken wings – 4 pcs.;
• Potatoes – 3 pcs.;
• Carrots – 1 pc.;
• Vermicelli – 50 g;
• Fresh mushrooms – 150 g;
• Vegetable oil – 2 tbsp. l.;
• Water – 2 l;
• Fresh greens - a bunch;
• Salt - to taste.

We wash and clean the mushrooms (any available type will do) and chop them into medium slices. Pour oil into a frying pan and fry.

We take water into a saucepan, add the oiled and washed wings, onion, and salt. Let it cook.

We clean and chop the vegetables into strips. Add to the broth. Boil everything for 30 minutes, add mushrooms, pasta and finely chopped herbs.

Soup with canned green peas recipes with step-by-step recommendations and photos.

How to make creamy soup with mushrooms and melted cheese? Step-by-step recipes.

What soup should I make for lunch? Recipes for light, dietary, hearty meat or unusual exotic ones.

Useful tips

1. To achieve a beautiful yellow color and good transparency for the broth, just before boiling, you need to reduce the intensity of the flame and remove the scale, which is a failure product of the reaction of coagulated blood and hardness salts. This way you remove the most harmful substances from the future dish;
2. If you want to reduce the calorie content of the broth, strain it twice through cheesecloth or simply skim off the fat on top with a spoon;
3. There is no need to fry onions and carrots; it is better to put them raw in the soup;
4. It is necessary to add vermicelli at the end of cooking. Having done this at the beginning, it will boil and the soup will turn into jelly;
5. To add additional color to the chicken broth, add a coarsely chopped onion during cooking;
6. The potatoes are chopped into medium strips or small cubes;
7. If you are using fresh herbs, add them at the end of cooking. Suitable: dill, parsley, basil.

For noodle soup, it is better to take homemade chicken; its taste and richness cannot be compared with store-bought chicken. You can add pickled tomatoes without peel to it. Treat your loved ones with an exclusive dish from the restaurant menu!

Calorie content of soups, beneficial and harmful properties

Soups are not prepared with anything in different countries: wine and champagne, beer, brine, fruit and vegetable juices, and even blood mixed with vinegar. And what are the ingredients: hippopotamus meat, live bats, animal hooves, deer placenta, bird nests! And many of these first courses are considered beneficial to human health. But some nutritionists have claimed in recent years that their healing power is exaggerated, and fatty broths are even harmful to our gastrointestinal tract.

The benefits and harms of soups

On the one hand, soups are very nutritious, but still lower in calories than main courses (especially fried ones). These dishes supply the human body with the amount of energy it needs, stimulate metabolism, are quickly absorbed, and regulate blood pressure . Cereal soups cooked in water improve intestinal health and remove harmful toxins. The first dish, prepared from fresh vegetables according to all the rules, can be called a dietary dish.

Proponents of separate nutrition, on the other hand, say that the liquid fraction dilutes the gastric juice and therefore digestion worsens . They also claim that meat broths poison our body with poisons that are formed during cooking and are supplied to animals with food (hormones, antibiotics, growth accelerators).

Who is right: a distant ancestor who threw a piece of fresh meat from a killed animal into a clay pot of water and warmed himself with broth in the winter cold, or a contemporary who bought a semi-finished meat product (or even ready-made canned soup) in the nearest supermarket? There is no exact answer yet, but there are recommendations from nutritionists to monitor the calorie content of all dishes and prepare them only from high-quality food products.

Calorie content of various soups

In order to diversify the menu, you can include puree soups . They have a delicate consistency and have a positive effect on the human digestive system. Regular soups are also healthy, you can’t refuse them. Calorie content depends on the recipe and is calculated separately in each case.

• Vegetable soup cooked in chicken broth with potatoes, onions and carrots is a dietary dish . Chicken soup is not high in calories. But by adding pasta, you can increase this figure almost 2 times.
• With the introduction of legumes into the recipe, it becomes not only very satisfying, but also completely safe for the intestines. The calorie content of pea soup is quite high. Beans are slightly less caloric.
• Mushrooms are extremely healthy, contain a large amount of fiber, protein, and microelements, but are not digested very well. People suffering from gastrointestinal diseases should eat them with caution. The calorie content of mushroom soup is not too high.
• For those who want to lose weight, light vegetable soups cooked in vegetable broth are also suitable.
• meatballs (minced beef) are considered nourishing and tasty
• 1 dish cooked in fish broth is healthy without any doubt. It contains vitamins of various groups, phosphorus, iron, zinc, iodine and other elements and substances.
• Cheese soup can be prepared in different ways. When you add rice, potatoes, and chicken fillet to the recipe, it will become very satisfying and tasty.
• First courses cooked with milk are indispensable in baby food. Most often they are prepared with pasta.
• But if you add noodles during cooking to chicken broth (cooked with poultry meat) and season with fried onions and carrots, then the dish can be considered not only dietary, but even medicinal.
• Rice soup cannot be called a high-calorie dish. Even if it is cooked in chicken broth with mushrooms, potatoes, carrots and onions, its calorie content is low.
• with buckwheat when preparing the first dish it will be very healthy, but more nutritious. For those who are watching their figure, you can cook this dish with water. In this case, the calorie content is very low - only 11 Kcal.
• Borscht is a very popular dish here. If you cook it in pork broth according to all the rules, you will get a delicious rich soup.

Calories in chicken broth soup

The nutritional value of the broth itself is only 15 units per 100 g. This figure varies depending on what kind of meat was used. For example, if the first dish was cooked on the breast, then its calorie content is low. If you use fattier meat (legs and offal), then the calorie content of the broth is higher. In the first case it will be light, in the second it will be richer.

Also, the energy value depends on what additional product was added to the dish during the cooking process. A table of calorie content for various chicken broth recipes will help you navigate. We present the indicators of the most popular soups:

1. Chicken breast broth – 18.8 kcal.
2. With noodles and mushrooms – 31.8.
3. Vermicelli indicators are 44.8.
4. From diet breast with spaghetti – 33.3 units.
5. With broccoli and sweet pepper – 23.1.
6. With pasta – 33.4 kcal.
7. With broccoli and cauliflower – 21.6.
8. From lentils - 50.8 units.
9. With vegetables – 36.2.
10. With egg and tofu – 67.8 units.
11. Potato – 60.6.
12. With broccoli – 64.3.
13. With champignons – 31.6 kcal.
14. With cheese dumplings – 63.8 units.
15. With oyster mushrooms – 87.1.
16. Mushroom with pearl barley – 36.8.
17. With cauliflower, mushrooms and potatoes – 26.1 units.
18. Calorie content of pea soup is 48.7.
19. Cheese soup – 48.3 kcal.
20. With buckwheat and vegetables – 47.56 units.
21. With chicken meatballs – 41.9.
22. With rice – 26.2.
23. With beans – 24.98.
24. Cabbage soup – 27.4 units.
25. Rassolnik – 55.6 kcal.
26. The indicators for sorrel with egg are 34.3 units.
27. Buckwheat – 105.2.
28. The data for pearl barley soup is 38.3.
29. Millet – 67.04.

Chicken soups are a godsend for a diet menu. You can lose weight well on them without feeling hungry and without exhausting yourself with terrible diets.

Calories in chicken soup. Calorie content of chicken noodle soup

First courses are essentially soups. They may have an authentic name, for example: cabbage soup, borscht or lagman, but this does not cease to be a soup. Most of these dishes are based on broth. The only exceptions are vegetarian stews prepared with 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 affordable in terms of price, and does not have a specific smell (like fish), and is also famous as a dietary (read – low-calorie) component of any soup. But is it?

Which part of chicken is more nutritious?

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

Most often, the broth is cooked on the legs. For some, this is due to nostalgia - in Soviet times, a chicken had only two of them, the limbs were not supplied separately, and everyone wanted to eat just this part of the bird. Other people focus on price, and thighs and drumsticks are cheaper. Still others believe that chicken is all dietary. As a result, the calorie content of chicken soup increases significantly and is unlikely to suit those who are watching their figure and weight, because the dietary broth must be cooked from poultry breast. As a last resort, you can cook a whole young chicken, but do not use the lower limbs of this bird.

Calorie content and benefits

It should be noted that nutritionists, who are concerned not with losing weight, but with restoring the loss of strength in patients, also give preference to this particular part of the carcass. And although they are of little interest in the calorie content of chicken soup, they insist on their choice, since breasts do not contain cholesterol, but contain a lot of phosphorus. A broth made from them facilitates and accelerates bone healing, helps with gastritis and ulcers, facilitates the treatment of influenza, and normalizes heart function. At the same time, doctors admit that the calorie content of chicken breast soup is very low (depending on the preparation methods - only 15-20 kcal per 100 g, if there are no heavy ingredients). This becomes very relevant in the treatment of the same heart diseases complicated by excess weight.

Do not forget that the same nutritionists do not recommend “sitting” only on “breast” chicken broth or soups with it. Even someone who is not allergic runs the risk of developing breast intolerance and experiencing all the unpleasant sensations associated with allergy manifestations - from unsightly rashes to Quincke's edema.

Chicken bouillon

Chicken broth has been known to mankind since ancient times, when the most popular bird was tamed by man. The healing properties of this dish have been known to everyone since childhood.

It was always prepared for sick people, and the broth worked wonders, which is why it received the name “Jewish penicillin.”

Chicken broth made from breast is considered a dietary dish. This is the most dietary and healthy part of the chicken.

Unlike chicken legs - the “leaders” in cholesterol content - breast is white meat, which is second only to fish and seafood in terms of phosphorus content.

They help bones and tissues grow together faster. Chicken broth has a healing effect on diseases of the gastrointestinal tract, treats stomach ulcers and gastritis.

At elevated temperatures with the flu, taking it improves the patient’s condition, as it contains anti-inflammatory substances.

A large amount of protein ensures smooth functioning of the heart and cardiovascular diseases.

But, despite all the beneficial properties of chicken breast broth, you should not abuse it, as in large quantities it causes allergic reactions.

For this reason, people with allergies should not use it.

Proper cooking of chicken broth requires removal of fat from the surface during boiling.

You need to cook the chicken breast broth for about 50 minutes over low heat. Half an hour before it’s ready, add a whole onion, carrots and celery or parsley root.

According to classical traditions, this broth is served with crackers made from wheat or rye bread or croutons.

What does calorie content consist of?

First of all - from a meat base. The quality of the purchased poultry, its origin and fattening will definitely affect the final calorie content of chicken broth soups. And it will turn out to be much lower if you put a factory carcass into the broth. Broilers do not produce a very rich base and rather tough meat. It’s worth soaking them for two hours in cold water: if you took the carcasses from the supermarket, the penicillin injected into the birds for longer storage will go away. If you are cooking “country” chicken, you won’t need any additional movements, but the soup will be much more satisfying and high in calories.

Next come the pleasant additions to the broth. The very first number is, naturally, everyone’s favorite potato, without which the first number is not the same at all. But when you add it, the satiety and nutritional value of the dish increases significantly! Thus, the calorie content of chicken soup with potatoes (even if there is nothing else floating in the broth) grows to hundreds of calories. If you add only tomatoes, cabbage and, say, bell peppers, then depending on the ratio of the components, the calories will not increase that much: by 25-30 per 100 g. Mushrooms will raise this figure to almost 40 kcal, but still this figure will not seem that's a lot when compared to how much the chicken noodle soup would add calories. All pasta products are five times more nutritious than potatoes. So eating a bowl of spider web pasta soup is like slurping down five bowls of broth and potatoes.

Nutritional value of the dish

Why are chicken broth soups so healthy? It's simple. The broth contains vitamins, in particular group B, a large amount of protein and microelements (selenium, iron, magnesium, calcium, copper). In addition, it is perfectly absorbed. The composition of BJU depends on what recipe was prepared and what products were used. Proteins, fats, and carbohydrates of the broth itself are 2.0/0.5/0.3 g Below we will present the BJU indicators of the most popular chicken first courses. All data is given per 100 grams of product:

1. Chicken breast broth – 3.9/0.3/0.12 g
2. With noodles and mushrooms – 3.0/.7/3.4 g
3. Chicken noodle soup – 3.4/1.7/3.7 g
4. Breast with spaghetti – 2.5/0.3/5.0 g
5. With broccoli and sweet peppers? 3.5/0.2/1.7 g
6. With pasta – 2.2/0.8/4.0 g
7. Indicators for soup with broccoli and cauliflower – 1.6/1.1/1.5 g
8. With lentils – 3.8/2.7/2.9 g
9. Vegetable – 3.89/1.6/1.5 g
10. With egg and tofu – 8.0/0.6/5.4 g
11. Potato option – 6.2/1.2/3.2 g
12. With broccoli – 3.0/4.4/3.5 g
13. With champignons – 4.5/0.5/2.6 g
14. With cheese dumplings? 6.0/3.4/5.1 g
15. With oyster mushrooms – 9.5/3.4/4.3 g
16. Mushroom with pearl barley – 2.2/1.2/4.2 g
17. With cauliflower, mushrooms and potatoes – 2.1/0.5/3.1 g
18. Pea – 3.2/0.6/7.8 g
19. Cheese – 5.9/1.3/3.0 g
20. With buckwheat and vegetables – 3.94/2.1/3.19 g
21. With chicken meatballs – 3.69/0.5/5.0 g
22. Rice indicators – 1.6/1.0/2.7 g
23. Bean – 1.7/0.8/2.7 g
24. Cabbage soup – 1.6/1.4/2.3 g
25. Rassolnik – 2.5/2.3/6.2 g
26. Sorrel with egg – 2.4/1.6/2.5 g
27. Buckwheat indicators – 6.5/5.1/8.7 g
28. Pearl barley – 2.2/0.7/6.0 ​​g
29. Millet – 4.40/3.17/6.61 g

Rules for preparing low-calorie soup

• Rule one - buy only breast!
• Rule two - be sure to remove the foam that forms during boiling, since it contains the maximum amount of unnecessary fat. Some extreme sports enthusiasts even advise leaving the broth in the refrigerator for several hours. All the fat is collected at the top and mercilessly drained.
• Rule three - under no circumstances prepare chicken soup with noodles: the calorie content of the latter is in no way suitable for dietary nutrition.
• Rule four - the broth should be cooked slowly and leisurely, for almost an hour. About 30 minutes before “time X” you need to add onions and carrots, peeled, but not cut or fried, for flavor and to awaken the appetite. This leads to the fifth (and final) rule: do not fry any vegetables before adding them to the broth. They are saturated with oil and become very satisfying. And even more so, you should avoid frying if you are preparing chicken soup with noodles - the calorie content of such a dish is already high, so you should not aggravate the situation.

Ways to overcome the calorie content of broth

How to “defeat” the overall nutritional value of soup? Obviously: just don’t put high-calorie ingredients in it. But there is still the richness of the broth, which is also possible to overcome. First of all, all fat is removed from any piece. Equally important is removing the skin - it increases the calorie content of chicken soup. So the ideal purchase choice would be chicken fillet. Removing the skin immediately reduces the calorie content by three times.

The right move would be to drain the first broth: the meat has been cooked for a quarter of an hour and the broth goes into the toilet. It’s a pity, of course, but the next one will be more dietary.

If the broth has been in the refrigerator overnight, do not forget to remove everything from it, even the smallest bits of fat. Now your soup will be truly low-calorie!

Chicken broth calories

The nutritional value of chicken broth depends on the ingredients; yushka accounts for 20-100 kcal per 100 grams. Low calorie content is typical for empty decoction of bones and cartilage of broiler birds - 20-25 kcal.

The fattest and most harmful part of the chicken is the skin. Antibiotics and hormones on which the bird grew up are deposited in it.

BZHU content (per 100 g):

• proteins – 2-3 g;
• fats – 0.5-1.5 g;
• carbohydrates – 0.3-3.5 g.

The percentage ratio of BZHU is 34: 64: 3.

Factors affecting the calorie content of chicken broth

The nutritional value is primarily influenced by which parts of the broiler were first cooked. A traditional ancient recipe in Europe is considered to be yushka made from poultry cartilage and bones.

Now housewives add finely chopped herbs and vegetables, which increases the calorie content of the broth.

In order to understand how the fat content of a certain part of the bird affects the richness, it is enough to study the table of the value of the individual components of the carcass:

The nutritional value varies depending on the cooking time, the container in which it was cooked (whether the lid is open), and the recipe. If the first foam was removed, the water was drained or diluted, then the first will receive a minimum of nutritional value and calories.

The longer the broth boils, the lower the nutritional value will be.

Important! The main factor influencing oiliness is the presence of skin. If the chicken has been skinned and washed in advance, then the nutritional value of the broth is reduced by 30-50%.