Chicken Shurpa

Chicken Shurpa

Shurpa is an unusual oriental dish, representing a cross between a soup and a hot snack. In Uzbekistan, it is prepared mainly from lamb, attributing to it medicinal properties. In fact, a hearty soup of meat and vegetables is able to give strength, helps recovery after an illness. Chicken shurpa is a lighter version of this dish. It will appeal to those who seek to make their diet varied. This option will help to feed the family with a hearty meal, saving the family budget, since only available products are included in the chicken shurpa.

Cooking Features

Knowledge of the features of cooking chicken shurpa will allow you to cook a tasty dish, the taste and appearance of which will not disappoint you.

  • For shurpa, it's better to take a whole chicken carcass, cutting it into portions. Especially delicious and rich soup is obtained from poultry. Soup set for shurpy is not suitable, as it should be a lot of meat. If you wish to prepare a diet version of the dish, use only chicken breasts, after removing them from the skins.
  • Vegetables for shurpa are cut into large chunks, since it is cooked for a long time. Small pieces during prolonged stewing will be strongly boiled down, becoming a porridge.
  • The secret of delicious shurpa is not only in the use of high-quality meat and vegetables. The unique taste and aroma of the green gives it, which is put in the soup in large quantities.
  • If, at the first stage, fry meat and vegetables, shurpa will acquire additional notes, but this manipulation is not mandatory. If you follow a diet, you can do without roasting.
  • For the preparation of shurpa, dishes with a thick bottom and the same walls are best suited - the temperature is high in it for a long time, the foods languish in their own juice, turn out delicate and fragrant. Such dishes may be a cauldron, a thick-walled pan with a non-stick coating. Suitable for this purpose and multicooker.
  • For satiety you can add noodles or rice

There are several options for cooking chicken shurpa. You can make a dish using several recipes to choose the one that suits your taste.

Classic chicken shurpa recipe


  • chicken - 1, 2-1, 4 kg;
  • water - 2-2, 5 l;
  • potatoes - 0.5 kg;
  • carrots - 0, 25 kg;
  • onions - 150 g;
  • sweet pepper - 0, 25 kg;
  • bitter peppers - 25 g;
  • tomatoes - 0, 3 kg;
  • apple cider vinegar (6 percent) - 40 ml;
  • fresh parsley - 50 g;
  • fresh coriander - 50 g;
  • wheat flour - 20 g;
  • salt - to taste;
  • vegetable oil - how much will leave.

Method of preparation:

  • Wash the chicken, cut it into large pieces, put it in a saucepan. Fill with cold water and put on medium heat. When the broth boils, add a little salt to it. Remove the foam that has protruded on the surface. Cover the pot with a lid, leaving a gap. Boil the chicken for about an hour. Take it out of the pan with a slotted spoon and cool it. Broth strain.
  • Peel the potatoes, cut into large chunks. Tubers of medium size is enough to divide with a knife into 4 parts.
  • Clear bitter and sweet pepper from seeds. Sweet pepper cut into large squares, cut the bitter pepper into small ringlets or thin straws.
  • Tomatoes boil the water, cut into large cubes.
  • Peel carrots, cut into not too thick slices.
  • Free the onions from the husk, cut into rings about 3 mm wide. If the onion is large, it can be cut into halves or even quarters of rings. A red onion will look beautiful in a shurpa, without fear you can replace the bulb.
  • Spread oil on the bottom of the cauldron, warm it up. Put the onion in the butter, fry it until golden. Add carrots, fry them with onions for 5-10 minutes.
  • Add vinegar, mix.
  • After 2-3 minutes, put the potatoes in the cauldron, fill with broth. When it boils, turn down the heat.
  • Separate the meat from the chicken bones. Without chopping, put it in the cauldron.
  • Heat a small amount of butter in a pan, put tomatoes and peppers in it. Pass until the tomatoes turn orange.
  • Half an hour after adding the potatoes, place the vegetable fry in the cauldron. Cook all together for 15-20 minutes.
  • In a dry pan, fry the flour, add the soup soup soup ladle to it, boil until it thickens.
  • Pour the resulting liquid into the cauldron, mix.
  • Salt and season the soup to taste.
  • Coarsely chop the greens, add to the soup. Part of the greenery set aside - it will need to be used when serving food to the table.
  • Boil shurpa for 2-3 minutes.
  • Turn the heat to minimum and leave the soup to stew in a lid for at least another quarter of an hour.

When serving soup to the table, sprinkle it with fresh herbs. Filling shurpa with something is not accepted, but if you add sour cream to the soup, there will be no big trouble: it will acquire new notes, but it will not get any worse.

Shurpa in this recipe can be prepared in a slow cooker. To boil the broth, use the “First course” or “Soup” program, for roasting vegetables - “Frying” or “Baking”. Boil the shurpa using the “Quenching” mode, as it is too thick to use a program designed for cooking first courses. After completion of the main program, keep the shurpa warm for a while using the heating function.

Chicken Noodle Shurpa


  • chicken - 0, 8-1 kg;
  • water - 2, 5 l, including 0, 3 l for noodles;
  • potatoes - 0, 3 kg;
  • tomato - 150 g;
  • carrots - 100 g;
  • onions - 100 g;
  • fresh parsley - 50 g;
  • flour - 0, 4 kg;
  • chicken egg - 1 pc .;
  • salt, spices - to taste.

Method of preparation:

  • Chicken, cut into pieces, cover with water and boil for 50 minutes after boiling the liquid. After cooling, separate from the bones and coarsely chop the chicken meat, return to the pre-strained broth.
  • Slice the tomato into large slices.
  • Cut onions into large quarters of rings.
  • Peel the carrots, cut them into circles.
  • Peeled potatoes, cut into large cubes.
  • Put the vegetables in the broth. Simmer them for 30-40 minutes after the broth begins to boil.
  • While the vegetables are boiling, from the eggs, salt, flour and water, knead the dough. Dividing into 2-3 parts, roll out 2 mm thick in layers, cut into long thin strips.
  • Put the noodles in the soup, cook for 5-7 minutes depending on its size.
  • Add chopped greens, salt and spices.
  • After 3 minutes, remove the shurpa from the heat, leave for 20-30 minutes under a lid.

Chicken shurpa with noodles is nourishing and home-made tasty. She looks very appetizing.

Chicken Shurpa with Rice


  • chicken breast - 0, 5 kg;
  • rice - 80 g;
  • carrots - 100 g;
  • potatoes - 0, 3 kg;
  • sweet pepper - 0, 5 kg;
  • onions - 100 g;
  • lard - 50 g;
  • garlic, herbs, salt, spices - to taste;
  • water - 1, 5 l.

Method of preparation:

  • Boil the chicken breast, separate the fillets, cut into chunks and return to the broth.
  • Cut potatoes into large segments, and pepper into wide half rings.
  • Dice the onions into medium sized cubes.
  • Cut the carrots into medium-sized bars.
  • In a cauldron, melt lard chopped into small cubes.
  • Fry the onions and carrots.
  • Add the remaining vegetables, add broth.
  • When the water boils, add washed rice.
  • Boil for at least half an hour, then add the finely chopped garlic and greens, boil for 5 minutes.

Having infused the soup for 20-30 minutes, pour it into portions. Deep bowls are most suitable for this purpose. If you want to get a dietary dish, exclude the fat from the recipe, do not fry the vegetables.

Chicken shurpa is nourishing and fragrant. It is inferior in calories to the traditional and has a different taste from it, but it is so pleasant that it is unlikely anyone would refuse a plate of this thick and healthy soup.

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