The first dishes are inherently soups.They may have an authentic name, for example: soup, borscht or lagman - but they do not cease to be soup. Most of these foods are based on broth. The only exceptions are vegetarian stews cooked on vegetable broth. Of all the types of meat that can be used for broth, chicken is the most popular - it is much cheaper than all the other representatives of the animal world, and is very affordable in price terms, and has no specific smell (like fish), and is also renowned as a dietary (read - low-calorie) component of any soup. But is it?
Myths and delusions
The fact that this poultry is ideal for those who wantlose weight - complete 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 serious illness. That is, a person does not spend strength, which he does not have enough, to digest "difficult" food and gets enough food to replenish vital energy.
What part of the chicken is more dietary?
Meanwhile, the chicken itself is a very nutritious bird.So if your goal is to lose weight or keep what you have achieved, keep in mind that the calorie content of chicken soup strongly depends on what part of the carcass you took 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 boiled on the legs.Some of them are affected by nostalgia - in Soviet times, there were only two hens, no limbs were supplied separately, and everyone wanted to eat just this part of the bird. Other people are price oriented, and hips and legs are cheaper. Still others believe that the whole chicken diet. As a result, the calorie content of chicken soup is significantly increased and is unlikely to suit those who watch the figure and weight, because diet broth must be cooked from poultry breast. In the most extreme case, you can cook a whole young chicken, but not to use the lower limbs of this bird.
Calorie and good
Следует отметить, что диетологи, озабоченные не weight loss, and the restoration of fatigue in patients, also prefer this particular part of the carcass. And although they are not interested in the calorie content of chicken soup, they insist on their choice, because the breasts do not contain cholesterol, but they contain a lot of phosphorus. A broth of them facilitates and accelerates the accretion of bones, helps with gastritis and ulcers, facilitates the treatment of influenza, normalizes the work of the heart. At the same time, doctors recognize that the calorie content of chicken soup from the breast is very low (depending on the method of preparation - only 15-20 kcal per 100 g, if there are no heavy components). This becomes very relevant in the treatment of the same heart diseases, complicated by overweight.
Do not forget that the same nutritionists do notIt is recommended to “sit” only on “breast” chicken broth or soups with it. Even an allergic person is at risk of earning breast intolerance and experiencing all the unpleasant sensations associated with the manifestations of allergy - from ugly rashes to angioedema.
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 what the final calorie content of soups in chicken broth will be. And it will be much lower if a factory carcass is placed on the broth. Broilers give a not very rich base and rather tough meat. It is necessary to soak them for two hours in cold water: if you took the carcass in the supermarket - penicillin, introduced to the birds for longer storage, will leave. If you cook “rustic” chicken, no additional movements will be needed, but the soup will turn out to be more satisfying and calorie.
Next come the nice additions to the broth.The very first number is, naturally, everyone's favorite potato, without which the first one is not at all the same. But when it is added, the satiety and nutritional value of the dish increases significantly! Thus, the calorie content of chicken soup with potatoes (even if nothing swims in the broth) grows to hundreds of calories. If you add only tomatoes, cabbage and, say, Bulgarian pepper, then depending on the ratio of the components of the calories will increase not so much: by 25-30 per 100 g. Mushrooms will raise this figure to almost 40 kcal, but still this figure will not seem so much, if you compare it with how much calorie chicken soup with noodles will increase. All pasta exceed nutritionally the same potato five times. So to eat a bowl of spider web pasta soup is the same as vyhlebat plates of broth with potatoes.
Terms of cooking low-calorie soup
- Rule one - only breast is bought!
- Rule two - be sure to remove the foam,formed during boiling, as it contains the maximum amount of unwanted fat. Some extremals even advised to leave broth in the refrigerator for several hours. All the fat is collected at the top and mercilessly merges.
- Rule three - in no case do not cook chicken soup with noodles: the calorie content of the latter is in no way suitable for diet food.
- Fourth Rule - Broth Must Stemslowly and slowly, almost an hour. 30 minutes before “time X” it is required to put onion and carrot for flavor and appetite awakening, peeled, but not sliced and not fried. From this follows the fifth (and last) rule: do not fry any vegetables before adding to the broth. They are saturated with oil and become very nourishing. And even more so you should avoid toasting, if chicken soup with noodles is cooked - the calorie content of such a dish is so great, so you shouldn’t aggravate the situation.
Ways to overcome calorie broth
How to "win" the overall nutritional value of the soup?Obviously: just do not put into it high-calorie ingredients. 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 the removal of the skin - it increases the calorie content of chicken soup. So the perfect choice of purchase will be chicken fillet. Removing the skin immediately reduces calorie three times.
The first move will be the right way: the meat has 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 fridge overnight, do not forget to remove everything from it, even very small fatty meat. Now your soup will be truly low-calorie!
