Main Page
Fast and tasty
Chicken Wing soup

Chicken Wing Soup

Wholesome but very filling, tasty, simple, and fast! This lovely first course is perfect for anyone watching their waistline, as well as for the kids' menu. Soup with wings (especially with lots of vegetables) can be served not just at lunch but at breakfast and dinner too. You can serve sour cream alongside the soup, or stir in some adjika, fresh herbs, and so on at serving. A great addition to the soup is croutons or crackers.

wella

Recipe author

Composition / ingredients

Servings:

Chicken wings

250

Potatoes

Onion

Carrots

Cabbage

Celery

Garlic

Salt

Dried spices

Water

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 31 % 4 g

Fats 15 % 2 g

Carbohydrates 54 % 7 g

63 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 25 min

Step 1:

Start by cutting up a whole chicken if you don't have a batch of wings on hand. And it's a good idea to cut the wings into sections, too.
Step 2:

Put the wing sections in a pot and cover them with cold water. Cover the pot and turn on the heat.
Step 3:

While the water heats up, we need to get the key ingredients for this light wing soup ready. Peel, rinse, and chop the carrot.
Step 4:

Add the carrot to the wings right away, then peel the potatoes and dice them.
Step 5:

Drop the diced potatoes into the water too, and slice the onion — that's another of the soup's main components. Cut it however you prefer.
Step 6:

Add the onion to the pot, where the water still hasn't boiled. You could stop here, cooking everything until done and seasoning with salt and spices. But the wing soup will be even better with other vegetables added. A celery stalk works great here — slice it crosswise.
Step 7:

Then add the celery to the now-boiling water, and chop a little fresh cabbage into small pieces. Add that to the pot too.
Step 8:

Once the contents of the pot come to a boil, peel, wash, and cut the garlic into thin strips. It works wonders, giving the soup a savory flavor and aroma. Add it to the soup as well.
Step 9:

After about 5 minutes, you can salt the soup, season it with spices, bring it to a boil, and turn it off right away. The fragrant soup will rest and develop for about 15 minutes under the lid. That's when you can serve it to the family!

A few more tips: You can add the wings whole, but it's better to cut them so the meaty part goes into the soup and the pieces are easy to eat. Use whatever vegetables you have on hand. You can add any grains or pasta to wing soup (vermicelli is best). You can fry the wings before adding them to the pot (along with the vegetables), but not everyone wants to bother. You can add the ingredients to the water one at a time or all at once, since the wings cook quickly. This soup is best made fresh, to be eaten in one go!