Make a light chicken soup. How to cook chicken soup

One of the most famous classic first courses in almost all cuisines of the world is chicken soup. It will help any person to restore strength during colds, physical exertion, and it is also perfectly absorbed by the body. Cooking a dish is not at all difficult, and you can add anything to it: vermicelli, meat, eggs, cheese.

How to cook chicken soup

To make the dish tasty, you need to learn how to cook it properly, although they say that it is almost impossible to spoil chicken soup. It is necessary to make sure that the poultry meat has time to reach the desired condition, and the broth is not very rich. Cooking chicken soup will not bring unnecessary trouble if you follow the simple recommendations of experienced chefs. You can try to move away from the classic recipe and cook the original dish with different products and spices. In this case, the soup will turn out the way it is depicted in the photo of culinary magazines.

How long to cook chicken broth

The most important component of any soup is the broth, the taste and quality of which directly depends on the cooking time. For example, if you digest the basis of the future dish, you will get a tasteless and non-aromatic cloudy mass. Many people think about how much to cook chicken soup so that it is translucent and not very rich. Everything is very simple - a poultry dish is prepared in 2-3 hours, and 60-80 minutes are enough for a store-bought one.

How long to cook chicken

In addition to tasty and rich broth, you need to know how to cook chicken for soup so that it turns out soft and tasty. The bird must be cooked in separate pieces, and the more there are, the fatter the stew will turn out. The chicken is cooked in this form for about half an hour. If the meat is from rural poultry, then it will take up to two hours to cook, and broilers have time to cook in one hour. Those who want to cook a whole bird will have to wait an hour and a half.

Chicken soup - recipe with photo

There are many recipes by which you can quickly and easily prepare a delicious chicken soup with the addition of all kinds of products, from classic broth to a dish with potatoes, noodles, meatballs, mushrooms, buckwheat, etc. The meat of this poultry is a dietary product, therefore hot stew will not hurt even those who carefully monitor their figure. Chicken soup recipes are easy to follow, but it is very important to cook a delicious broth correctly, so you need to follow the recommendations of experienced chefs.

In chicken broth

In the classical sense, a simple soup cooked on chicken without adding extra products can be called a broth. But if you add meat, a hard-boiled egg and a little carrot to it, you get a full-fledged and very tasty stew. A lot of people on the planet dine with such a diet dish every day, because the broth helps to recover from illness, restore strength after playing sports, and children love it very much. How to cook chicken bouillon with meat according to the classic recipe? Very simple!

Ingredients:

chicken - 0.5 kg .;
onion - 1 head;
dill - 0.5 bunch;
salt / pepper - to taste;
carrot - 1 pc.;
bouillon cube - 1 pc.;
egg - 1 pc.

Cooking method:

Rinse chicken meat under warm water.
Type clean water in a saucepan, put the meat, put on medium heat.
After the water boils, remove the first foam with a spoon.
Add an onion (whole) to the broth.
Reduce heat, simmer for 15 minutes.
Wash the carrots, cut into cubes, place in a saucepan.
Put the egg to boil in parallel.
For a richer flavor, add a bouillon cube (you can use salt as a substitute).
Stir the soup occasionally.
At the end of cooking, try the dish for salt, add finely chopped greens.
Serve in a deep bowl with half a boiled egg.

with vermicelli

One of the most popular ingredients often added to soup is vermicelli, and it can be either homemade noodles or store-bought pasta. It is best to buy the smallest wheat products that need to be cooked for only a few minutes, right before serving the dish on the table (so that they do not have time to boil). Light vermicelli soup chicken is easy to make.

Ingredients:

small pasta - 70 g;
chicken breast - 1 pc.;
onion - 1 pc.;
carrot - 1 pc.;
hot spices, bay leaf, salt - optional;
butter - 20 g.

Cooking method:

Place the washed breast in a cooking container, pour three liters of clean water, salt and put on fire.
After boiling, immediately remove the foam, reduce the heat, cook for 30 minutes.
Grate the carrots on a fine grater, cut the onion into small pieces.
Fry vegetables in a pan with butter for about 5 minutes (until golden brown).
Remove the chicken from the broth, cut into small pieces, mix with the fry, return to the pan.
Add vermicelli and cook for 4-6 minutes until fully cooked.
Season to taste, serve.

With potato

One more classic recipe for unloading day is a chicken soup with potatoes, which is quick and extremely easy to prepare. The dish will turn out to be hearty, but also light at the same time: the option of a dietary lunch will satisfy your hunger and at the same time will not leave any heaviness. None of the components will be fried, so the benefits of the dish for the body are maximum.

Ingredients:

chicken (fillet) - 350 g;
potatoes - 250 g;
salt / pepper - to taste;
carrot - 1 pc.;
bay leaf - 3 pcs.;
greens (dill) - 0.5 bunch;
onion - 1-2 pcs.

Cooking method:

Rinse the fillet, cut into small pieces.
Free the onion from the husk, chop into small cubes.
Finely chop the carrot too.
Wash the potatoes, peel the skins, cut into medium cubes.
In a medium-sized saucepan, draw a liter of clean water, send the chopped fillet there.
Bring the future broth to a boil, remove the foam with a spoon or slotted spoon.
Continue skimming periodically throughout the brewing process.
When the meat is almost boiled, send the chopped vegetables to boiling water.
Boil the soup until the potatoes are cooked (about half an hour).
15 minutes before the end, salt, pepper, throw in the bay leaf.
Serve on the table, sprinkling the soup on top with chopped dill.

Noodle soup

To make this dish tasty, it is best to cook noodles yourself at home. There is nothing complicated in this process: knead the dough from eggs, flour, water, salt, vegetable oil, roll it thinly and cut into narrow strips. Chicken noodle soup with assorted vegetables is a light dish that is suitable for both adults and children. How do you make a delicious chowder that looks like a food press photo? Easier than easy!

Ingredients:

homemade noodles - 300 g;
chicken - 0.5 kg;
parsley / dill - half a bunch;
carrot - 1 pc.;
cauliflower - 150 g;
small onion - 1 pc.

Cooking method:

Wash and cut up the chicken.
Wings, legs, neck, put in a pot of water, put on fire, bring to a boil.
At the beginning of cooking, add a whole onion in a peel, half an uncut carrot, herbs, cauliflower.
Cook 40 minutes.
In a separate saucepan, boil the pre-cooked noodles (about 5 minutes).
At the end of cooking, add pasta, grated half of the carrots to the broth.
Serve the noodle soup on the table.

With dumplings

A delicious soup with dumplings in chicken broth is perfect for a lunch meal. Both adults and children will definitely like it, since this dish can often be found in kindergarten. First you need to make the chicken soup dumplings yourself, and for this you just need to mix the following components:

flour - 5 tbsp. l.;
milk - 3 tbsp. l.;
egg - 1 pc.;
oil - 20 g
salt - at your discretion.

Ingredients:

chicken breast - 500 g;
carrot - 1 pc.;
bell pepper- 1 PC.;
potatoes - 3 pcs.;
onion - 1 head;
dill - 1 bunch;
salt - optional.

Cooking method:

Boil the breasts for 30-40 minutes in two liters of clean water.
Peel the potatoes, cut into medium-sized cubes, pepper - in the same way.
Cut the onion into half rings, carrots into strips, and chop the greens.
Remove the cooked meat from the broth, send vegetables and herbs to the pan.
Simmer for 10 minutes, then add potatoes.
After the potatoes become soft, place the dumplings in the soup, cook for another 5-7 minutes.
Serve on the table.

With meatballs

To prepare such a dish, you will need minced chicken, which you can make yourself or buy ready-made in the grocery store. The best way out is to grind the meat in a meat grinder at home, so you can be sure that the bird is fresh. Soup with minced chicken meatballs - tasty lung hot dish suitable for a family dinner. Even a novice cook will not be able to prepare this stew.

Ingredients:

minced chicken - 300 g;
meat broth- 1 l;
carrots - 1 pc.;
potatoes - 2 pcs.;
salt / pepper / herbs - to taste;
onion - 1 pc.;
sunflower oil - 2 tbsp. l.
egg - 1 pc.

Cooking method:

Prepare vegetables for dressing: chop the onion smaller, grate the carrots on a coarse grater, cut the potatoes into cubes.
Fry onions, carrots in a pan with sunflower oil.
Mix half of the fried onion, greens, spices with minced meat, adding an egg.
Form neat small balls of minced meat by moistening your hands in water.
Boil the pre-prepared broth (if it is not available, you can cook it directly from the minced meat) in a saucepan, remove the foam, add the potatoes first, and after 10 minutes all the other ingredients.
Boil for 5-10 minutes over low heat, covered with a lid.
At the end, let the chicken soup brew well.

In a slow cooker

Recently, a multicooker has become a trouble-free assistant in the kitchen. Thanks to her, you can cook almost anything your heart desires. Soup with chicken in a slow cooker is a quick and easy way to cook your favorite dish without the hassle of wasting time standing at the stove. Manufacturers have previously developed a separate mode for cooking any stew: the device itself will set the desired temperature and select the technology for cooking chicken soup.

Ingredients:

chicken soup set - 400 g;
distilled water - 2 l;
onions, carrots (you can use Korean for spiciness) - 1 pc.;
potatoes - 2-3 pcs.;
small vermicelli - 0.5 cups.

Cooking method:

On the slow cooker, set the “frying” mode, and fry the chopped carrots and onions (use a small amount of vegetable oil).
Fill the bowl of the machine with water, put the chicken, diced potatoes in it.
Set the soup mode to 1 hour.
Half an hour before the end, open the lid of the multicooker, put the vermicelli there.
After the machine notifies you of the end of cooking, serve the soup on the table.

with rice

Easy to prepare and very tasty can be chicken soup with rice. If someone does not like this cereal, then it can be replaced with buckwheat, pearl barley or legumes - beans, pea base, chickpeas. Rice and chicken go well with flavors, and if you cook them as a hot dish, you get a light, dietary, but also nutritious lunch. If seasoned with another component - processed cheese - it will give the soup softness and a pleasant viscosity.

Ingredients:

rice - 200 g;
chicken (loin) - 400 g;
carrots - 100 g;
potatoes - 300 g;
salt / pepper - to taste;
dill, parsley - 0.5 bunch each;
processed cheese - 250 g.

Cooking method:

Pour the chicken fillet with water, salt, pepper, bring to a boil.
Simmer for 20 minutes, then remove the chicken from the broth.
Place rice (washed) in boiling liquid, then cook for 10 minutes.
In parallel, grate the carrots and cut the potatoes into medium-sized cubes.
Cut the fillet into small pieces.
Place carrots and potatoes in the broth, cook for 5 minutes, add meat, melted cheese.
When the potatoes in chicken soup are ready, you can turn it off and serve it to the table.

With mushrooms

No one can resist this dish. Creamy soup with mushrooms and chicken is popular with most professional chefs and is also served in many restaurants around the world. At home, a thick stew is easy to prepare. For mushroom soup mushrooms, mushrooms, porcini mushrooms or chanterelles are used on chicken broth to choose from.

Ingredients:

chicken thigh - 1 pc.;
champignons - 100 g;
carrots - 1 pc.;
processed cheese - 100 g;
celery root - 1 pc.;
potatoes - 2 pcs.;
salt pepper.

Cooking method:

Dip the leg into boiling salted water for 40 minutes.
In the meantime, cut the mushrooms into pieces.
Chop the celery, cut the carrots into strips, potatoes into cubes.
Fry the onions, celery, mushrooms with a little oil.
Mix broth and melted cheese.
Boil all ingredients in one pot until potatoes are tender.
Blend the soup in a blender until smooth.
Serve the puree soup at the table.

Delicious chicken soup - cooking secrets

Several useful tips from experienced chefs who will help you prepare a delicious chicken soup:

When preparing soup, all products must be placed in boiling water. Cold liquid helps to oxidize vitamins faster.
Add products at different times. Some types of food need to be cooked longer than others. Cheesy shade is attached quickly - enough for 5 minutes.
Spices and bay leaf are added at the end of cooking. Otherwise, they will lose their flavor.

Video

Chicken broth is the first dish that is eaten without any additional ingredients. Often this decoction is recommended to people to restore physical strength when the body is weakened. When this dish is cooked, you can put a whole onion and carrot, and take it out at the end. The broth will be much prettier and healthier.

Adding vermicelli, potatoes, mushrooms, herbs, an egg to it, we get a hearty rich soup. You can fry the croutons and rub with garlic - they will not be superfluous.

There are certain important points during cooking: after boiling, it is necessary to reduce the flame, add salt and collect foam on top, otherwise the broth will not turn out to be a beautiful yellowish color, but cloudy and whitish.

On the basis of chicken broth, you can cook most first courses: pea, mushroom, vegetable, pumpkin, tomato and other soups. Ideally, a quarter of a homemade broiler is taken for this, washed well and boiled for one hour.

A budget option is a deli ham or thigh. But the fat in this case will not be as useful as from poultry.

Delicious chicken broth soup recipe

Ingredients	Quantity
Home broiler -	1 kg
Young potatoes -	4 things.
Carrot -	1 PC.
Green lentil -	0.5 cup
Sunflower oil -	50 ml
Parsley -	bundle
Tomato paste -	3 art. l
Laurel leaf -	2 pcs.
Onion -	2 pcs.
Filtered water -	3.5 l
Salt -	taste
Time for preparing: 80 minutes	Calories per 100 grams: 51 kcal

Lentil soup on homemade chicken is one of the most useful, since lentils are completely harmless to the stomach. During cultivation, it does not absorb toxic elements. And in contrast to its legume relatives, it does not require preliminary long-term soaking.

After washing and slightly drying a quarter of the bird, boil in salted water with the onion head. When boiling, reduce the flame and be sure to collect the foam. Throw in a bay leaf at the end.

We clean the remaining vegetables, chop the onion into cubes, carrots into half rings, and potatoes into straws.

Wash the lentils many times in water. Saute carrots and onions until translucent. Dissolve the tomato paste in half a glass of water. Pour to fry, add some salt and cook for a few minutes.

We extract the chicken and onions from the broth, and instead of them we throw potatoes and lentils to boil. At the end, pour in the tomato frying and fall asleep the bird disassembled into pieces with parsley. Boil for five minutes, and you can turn it off.

Mushroom soup with chicken broth

Any soup made from chicken broth will be rich and healthy, and in combination with mushrooms, it will also be very nutritious. You can put in it cream sauce and at the end, kill everything with a submersible blender, and you get mushroom puree soup.

Components:

Fresh champignons - 300 g;
Chicken drumstick - 4 pcs.;
Purified water - 2 l;
Potato - 2 pcs.;
Carrots - 1 pc.;
Onion - 1 pc.;
Flour - 2 tbsp. l.;
Low-fat cream - 100 ml;
Butter - 50 g;
Vegetable oil - 50 ml;
Dill - a bunch;
Laurel leaf - 1 pc.;
Sea salt - to taste.

We put the washed drumsticks to boil. After boiling, add salt, put half an onion and a bay leaf. We clean and carefully wash the vegetables. Grind onions and carrots into strips, fry in heated vegetable oil.

Mushrooms are chopped into slices and immersed in the frying to prepare.

Melt the butter in a small saucepan, crush the flour there and fry it, stirring occasionally. Pour chilled fresh cream and simmer for another five minutes.

Cut the potatoes into arbitrary slices and boil with broth.

We take out the drumsticks, after cooling we peel off the meat from them and immerse them back into the soup. We put mushroom frying, creamy sauce, mix everything well and interrupt with a submersible blender in mashed potatoes. Sprinkle dill on top.

chicken broth vegetable soup recipe

Vegetable soup cooked in chicken broth can become an indispensable daily diet dish, a powerful supplier of vitamins and minerals. nutrients and, most importantly, you can experiment with products.

Components:

Chicken ham - 1 pc.;
Water - 2 liters;
Salt, spices - to taste;
Cauliflower - 1 head;
Sweet pepper - 2 pcs.;
Potatoes - 2 pcs.;
Tomato - 3 pcs.;
Onions - 2 pcs.;
Peppercorns - 4 grains;
Vegetable oil - for frying.

Boil the chicken thigh in salted water with the addition of allspice. We clean the onion and, after chopping it in half rings, pass it in vegetable oil. Pour the tomatoes with boiling water and remove the peel, chop into small cubes and spread to the onion.

We cut the cabbage into inflorescences, diligently wash it under water and lay it out to dry on a towel. My sweet pepper, remove the core and chop into strips.

Without removing the meat from the pan, add all prepared foods except cabbage, boil for ten minutes and lay it. Add salt and boil for another five minutes.

Pea soup with chicken broth

Almost every catering facility serves pea soup, and it is in stable demand. As a rule, it is boiled with smoked meats, but it is also cooked with poultry broth. And since it is quite easy to make, it is worth trying to cook it in the home kitchen.

Components:

Whole peas - 1 cup;
Chicken breast - 1 pc.;
Carrots - 1 pc.;
Onion - 1 pc.;
Potato - 3 pcs.;
Olive oil - for frying;
Salt, spices - to taste;
Dill - a bunch.
Purified water - 2 liters.

Soak the peas in chilled water overnight. We immerse the pre-washed chicken breast in boiling water, add some salt and boil for half an hour. We clean the onions and carrots and sauté them in vegetable oil.

We remove the sternum from the broth and lay the swollen peas to cook, at least for an hour. You will determine its readiness by falling apart grains. We clean the potatoes and chop them into strips. Having disassembled the cooled meat into fibers, we send it to fry and brown with vegetables.

We boil potatoes with peas, spread the frying of vegetables and meat. Cook for another five minutes and turn off. Sprinkle with dill.

You can save time and use not whole swollen peas, but cereals or cereals. Then the process will be reduced by at least three times.

Recipe for pumpkin soup with chicken broth

A whole pumpkin can literally feed one big family. In addition to cost-effectiveness and a beautiful appetizing color, it has a number of beneficial vitamins and quite nutritious. As for pumpkin puree soup, you do not need to have high culinary talents to make it.

Components:

Pumpkin - 350 g;
Soup chicken - 1 pc.;
Small carrots - 2 pcs.;
Leek - 2 pcs.;
Cream - 150 ml;
Butter - 50 g;
Laurel leaf - 2 pcs.;
White onion - 1 pc.;
Salt - to taste;
Purified water - 2 liters.

Wash and cut the bird well. Immerse and cook in boiling salted water with a bay leaf for at least one hour. We cut the pumpkin in half, clean out the seeds and, chopping into pieces, send to boil in the broth. We clean the leeks and carrots, chop them into half rings and fry in butter until a rich golden color.

We remove the bird from the broth, tear it off the bone and leave to cool. Pour the frying into the broth and pour in the chilled fresh cream.

Boil for five minutes and, adding meat, salt and spices, interrupt with a submersible blender in mashed potatoes. Top with mint or basil leaves.

Bean soup with chicken broth

Since there are a lot of trace elements and amino acids in the beans, it is widely used in cooking.

Components:

White beans - 1 cup;
A quarter of a chicken - 1 kg;
Carrots - 1 pc.;
Young potatoes - 3 pcs.;
Onions - 2 pcs.;
Tomato juice - 0.5 l.;
Tomato sauce - 2 tbsp. l;
Olive oil - 50 ml;
Low-fat sour cream - for dressing;
Salt, seasonings - to taste;
Purified water - 3 liters;
Garlic - 2 cloves.

Soak beans in boiled water overnight. Do not use running water or the beans may turn sour. We wash the bird and immerse it to boil in salted water with an onion head. Drain the water from the beans, rinse again and immerse in the boil with chicken.

We clean the potatoes, carrots and the remaining onion, cut into cubes. All but potatoes are fried in olive oil. Pour in the tomato juice, sauce, add seasonings and, after mixing everything, simmer for ten minutes.

We take the broiler out of the broth, peel the meat from the bones and immerse it back into the broth. Pour the vegetable dressing, pour the potatoes, knead and cook for another ten minutes.

In a small bowl, combine homemade sour cream and chopped garlic with a sirloin knife. This will be the sauce for our soup. Also donuts or croutons will be useful.

it will turn out unusually tender and juicy if you follow our advice.

Fresh cabbage salad with carrots is well suited for meat dishes. But also if you decide to go on a diet.

Do you know how to make delicious hoppy mead at home. .

Homemade chicken meat is cooked for one hour, store-bought - no more than 40 minutes. Do not digest the bird, stick to these time frames;
After the initial boiling, it is recommended to drain the water, along with it all carcinogens come out. Re-fill the meat, boil until fully cooked. This is done if you doubt the quality of the product;
The broth after boiling can be filtered through cheesecloth. So it will be even more transparent;
Do not wash your bird in hot water;
After cooking pea soup, it is recommended to add fresh dill to it in order to normalize digestion in the intestines;
When blending soup with the immersion blender, set the speed to the lowest setting so you don't splatter the entire kitchen. If there is no such electrical appliance, you can use a pusher. Grind the meat in a meat grinder;
Pumpkin soup at the end of cooking can be crushed not with greens, but with breadcrumbs prepared by yourself.

A hearty lunch and a wonderful meal!

For the recipe you will need:

Chicken - about half a kilo

Carrots - 1 piece

Onion - 1 piece

Vermicelli - 2 handfuls

Potatoes - 3 pieces

Pepper and salt - to taste

Greens - to taste.

Chicken soup. Regular recipe- cooking method:

First, make the chicken broth

The chicken needs to be washed, cut into fairly large pieces, pour water. After the water starts to boil, remove the foam from it and reduce the fire. Then you need to salt the water and cook the broth for another forty minutes. As soon as the broth is ready, you need to remove the pieces of boiled chicken from it. The meat must be torn into small pieces and again placed in the broth. Then you need to cut the potatoes into small cubes, add them to the chicken broth and cook for about 15 minutes from the moment the liquid boils again.

Finely chop the onion. Grate a carrot. Fry all vegetables in vegetable oil. Transfer them to soup. After about three minutes, as soon as the water starts to boil again, you need to add vermicelli and salt the soup. You can add some pepper if you like. After that, wait until the vermicelli is cooked. Season the soup with finely chopped herbs and let it brew.

Chicken soup. The usual recipe is ready - bon appetit!

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Soup is the basis of every meal. Even novice housewives need to learn how to cook simple first courses that are so easy to feed the whole family! After all, then you can do without semi-finished products, and even significantly save the family budget. Simple soups are made from the most simple products. We offer several options for such soups.

How to make easy chicken soup

400 g chicken wings (thighs);
4 large potatoes;
1 large carrot;
2 small onions;
2 handfuls of pasta "stars" or noodles "cobweb";
1 tbsp dried herbs or 100 g of fresh parsley (dill);
salt to taste.

Cooking:

Rinse the meat, add water and boil until cooked (removing the foam, if it appears). Peel the vegetables, chop the potatoes into small cubes, chop the onion very finely and grate the carrots. Place the vegetables in a saucepan, cook until the potatoes are cooked, then add the pasta and salt to taste. Cook for another 5-7 minutes, before removing from heat, add greens. The easiest chicken soup is ready!

How to make a simple soup with rice (vegetable)

This soup can be pampered without any harm to the figure. After all, it contains only healthy vegetables (too starchy and high-calorie potatoes are not among them) and quite a bit of rice. Fill it with olive oil - and get a wonderful diet dish!

Ingredients (per 3 liter pot):

4 tbsp rice (better choose unpolished, it is the most useful);
2 onions;
2 carrots;
3 bell peppers;
4 tomatoes;
100 g of fresh parsley;
½ tsp ground paprika;
3 tbsp olive oil;
a pinch of ground black pepper;
salt to taste.

Cooking:

For a richer taste, the vegetables for the soup must first be fried. To do this, you need a deep frying pan with a thick bottom.

Peel onions and carrots, chop onions, grate carrots. Remove the seeds from the pepper, cut it into small strips. Gently peel off the skin of the tomatoes and cut into small cubes. Heat 2 tbsp. olive oil in a frying pan, put all the vegetables there and fry for 3-5 minutes, stirring constantly. In the meantime, heat the water in a saucepan, add the washed rice, bring to a boil and lay out the frying. Cook under a lid over low heat until the rice is cooked. Before removing from heat, add the remaining oil, spices, chopped herbs and salt.

Exactly the same simple soup can be cooked by replacing rice with bulgur or pearl barley. In this case, the cooking time will increase slightly - these cereals are cooked much more slowly.

How to make easy mushroom soup

You can take any mushrooms, but porcini are better, of course. In general, it should be borne in mind that soup with forest mushrooms turns out much tastier.

Ingredients (per 3 liter pot):

500 g fresh mushrooms;
4 large potatoes;
2 carrots;
2 onions;
2 tbsp vegetable oil;
1 parsnip root;
1 dried parsley root;
4 bay leaves;
salt and ground pepper to taste.

Cooking:

Wash mushrooms and finely chop. Wash and peel vegetables, cut potatoes into cubes, onions into small rings, grate carrots and roots. Boil mushrooms in salted water until half cooked, add potatoes and bay leaf. Fry onions with carrots and roots vegetable oil, season the soup and cook until the potatoes are ready. At the end of cooking, add bay leaf (after 15-20 minutes, it must be removed from the soup). Salt, pepper - and you're done!

By the way, this soup can be prepared without frying: just add all the vegetables to the pan along with the potatoes and cook until tender.

1. Any soup can be cooked in vegetable, meat or bone broth prepared in advance.

2. When cooking meat and vegetables, the foam must be removed to make the soup transparent.

3. Do not add bouillon cubes and seasonings containing monosodium glutamate flavor enhancer to the soup. The palatability of these additives is questionable, and the harm to health is obvious. In order to improve the taste of the finished dish, it is better to add ordinary spices, dried or fresh herbs, bay leaf. Enjoy your meal!

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How to cook chicken soup

In this article, we will tell you about how to cook chicken soup, and at the same time about how to cook chicken broth (firstly, sometimes you need exactly the broth, and secondly, chicken soup still begins with the preparation of the broth).

There are two "classic" versions of chicken soup: with vermicelli (noodles) or with rice. Let's talk first about the first - chicken soup with vermicelli or noodles. We note right away that it is absolutely not necessary to buy a whole chicken for this, although this path is also not excluded if, for example, you want chicken broth for the first and boiled chicken for the second. If the plans are only chicken soup, then it seems to us that it is better to choose individual parts of the chicken: chicken breast (then the broth will be low-fat and more dietary), or chicken legs (for lovers of a fatter broth), or chicken thighs (this is conditionally medium fat content option, we often prefer it). There are, of course, wings, but this, in fact, is “skin and bones”, it may come down for the broth, but there will be practically no meat in your soup.

Chicken (chicken breasts, you can fillet, chicken legs or thighs) - the amount is up to you, depending on how much chicken meat you want to have in your soup and the desired “richness” of the broth; on a 3-4-liter pan you can put from 200-300 grams to a kilogram. We usually put 600-800 grams
Onion - 1 medium sized onion
Salt - about 0.5 tablespoon (taste!)
Black peppercorns - 8-10 peas
Bay leaf - 1-2 leaves
Carrots - 1 piece of medium size
Potatoes - 6-8 medium sized potatoes (amount depends on the size of the potatoes and the desired thickness of your soup)
Vermicelli or noodles - the amount of your choice (about 200 grams - if we are talking about the weight of dry purchased vermicelli before cooking)
Dill - according to your desire (note in brackets that dill can be added to almost any soup, and it is better right on the plate immediately before use)

First, cook the chicken broth (it cooks in the same way as the meat broth, but a little faster). My chicken pieces cold water, put in a saucepan, fill with cold water and put the saucepan on the stove for strong heat, do not close the lid, wait for the foam to appear. You can wash and peel the carrots at this time, cut them into small cubes, slices or straws, or rub the carrots on a coarse grater.

When, shortly before boiling, foam forms on the surface of the broth, carefully and quickly remove it with a slotted spoon so that the broth is transparent. When the broth boils, add carrots, salt, peppercorns, bay leaf and whole peeled onion, without cutting. When the broth boils again, reduce the heat to a minimum, cover the pan with a lid. After a few minutes, lift the lid and, making sure that our broth is slowly boiling and gurgling, close it again, and in this state of quiet boiling under the closed lid, leave the broth to cook for 45 minutes.

In the meantime, peel the potatoes and cut into small cubes with an edge of about 1 cm.

If you cook the soup for more than one day (which we increasingly do, counting on 3-4 days), we advise you to boil the vermicelli separately, because if you boil it in the broth and leave it there, there is a risk that it will swell to impossibility and turn your soup into porridge. So, while the chicken is cooking, we cook the vermicelli (quite for "dummies": bring the water in a saucepan to a boil, add salt, pour in the vermicelli, immediately stir thoroughly so that it does not stick together, after boiling, cook for 5 minutes, put it in a colander, rinse with cold water ). You can replace the vermicelli with noodles or some pasta-shells (this should be cooked longer: 10-12 minutes), the shape of noodles or pasta to your taste.

We put the cooked and washed vermicelli in a small container with a lid and store in the refrigerator.

When 45-50 minutes of boiling our chicken broth has passed - the chicken is ready, the broth too. It's time to turn the broth into soup.

We throw out the onion from the broth (few people like pieces of boiled onion in the soup). We also take out the chicken pieces if we want the process of eating the soup to look aesthetically pleasing and there would be no need to gnaw the chicken bones with your hands. While the chicken is cooling down so that it can be disassembled from the bones, put the cooked chopped potatoes into the broth, bring to a boil and cook for 30 minutes.

We disassemble the warm chicken with our hands, separating it from the bones, it is also better to throw away the chicken skin, we divide the chicken into pieces. Put the chicken pieces back into the soup, bring to a boil and simmer for 3-4 minutes.

We put 1-2 tablespoons of cold noodles in a plate, fill it with very hot soup, add dill if we want and eat. If the next day you reheat the soup in microwave oven directly in the plate, you can warm up the noodles in the soup. Now you know, how to cook chicken soup with vermicelli.

If you want to make chicken soup not with noodles, but with rice, then this is also not difficult. You do the same thing, of course, do not boil the vermicelli, but at the same time with the potatoes put about half a glass or a little more rice in the pan, which you previously washed 2-3 times with cold water. 30 minutes after the broth boils, the soup will be ready.

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Recipe: Chicken Soup - Roasted

potatoes - 8 pcs;

onion - 1 pc;

medium-sized carrots - 1 pc;

greens - 1 bunch;

dried dill - to taste;

salt and spices - to taste;

bay leaf - 1 leaf;

sunflower oil - 1 teaspoon

When the scum is all removed (if it is not removed, then “garbage” will float in the broth and it will not be beautiful and not transparent, if there are still not caught pieces, I recommend draining the first broth - pour clean water again and boil again - so the broth it will be cleaner and healthier, because now so many chemicals are added to the chicken that it’s better to protect yourself and usually I always drain the first broth - the taste doesn’t get any worse, but now I didn’t have much time to cook, so I just removed the scale with a ladle ), cut potatoes - large cut into 3 parts, small in half and cut into pieces like this

and add to the simmering chicken broth. Reduce the heat of the stove and cook over medium heat for about 25 minutes.

At this time, we are preparing the roast. Finely chop the onion and garlic

pour oil into the pan

Once it's hot, start frying the onions.

after 2-3 minutes, add garlic (it cooks faster, so you need to add it not immediately with onions)

We fry everything over low heat, stirring constantly until the vegetables become a beautiful golden color.

When the potatoes are cooked

add bay leaf and spices

boil for 3 minutes. Turn off the stove and at the very end throw fresh herbs and dry dill

Cover with a lid, let it brew for 15-20 minutes and you can eat

Not so long ago, the world enthusiastically read the book "Chicken Soup for the Soul" - not a culinary content, but with a "delicious" kitchen name. Why is broth so good that it is suitable for both the stomach and the soul? This is a fragrant, nutritious dish that does not contain unnecessary calories, and at the same time it is wonderfully satiating, warming, tasty in itself and fragrant. It is no secret that for people who have undergone surgery or a serious illness, doctors prescribe chicken broth for two or three days. This dish is perfect for eating independent form, and as a basis for soup or borscht.

Chicken broth soup - preparing food and dishes

How to cook chicken broth? Easy peasy! If you boil a chicken, then wash it well before that, cut off the fatty pieces, films, salt the water immediately. After cooking for 20 minutes, the chicken meat will be ready, as well as the broth. If you cook fillet, then the broth will be low-fat, but chicken wings, thighs and meat with bones contain a lot of gelling agent. Such a broth in the refrigerator can freeze, and therefore you can use it to make jellied meat.

What do you need to make Chicken Broth Soup? Potatoes, carrots, onions, celery, mushrooms - any vegetables will brighten up the taste of the dish, adding new notes of flavor to it. Do not forget about cereals or pasta, as well as greens.

Chicken broth soup recipes:

Recipe 1: Potato Chicken Broth Soup

If you are limited in products, then prepare the simplest chicken broth potato soup. A little secret - a pinch of young parsley will make the dish unusually fragrant, giving a mushroom smell.

Required Ingredients:

Chicken stock 1.8 liters
Potatoes 3 pieces
fresh parsley

Cooking method:

Put chicken broth on fire.
Potatoes need to be peeled, cut one piece into cubes, and just wash two well. Place potatoes (both whole and chopped) in water for 10 minutes - this will help remove starch from root crops.
When the broth boils, dip the potatoes into it.
Boil the soup for about 15 minutes. After this period of time, you need to catch the whole potato and mash it, then return it to the pan.
A couple of minutes before cooking, add finely chopped parsley to the pan.

Recipe 2: Chicken Broth Soup with Celery

Potatoes are not the best useful product for those who want to lose weight because it is rich in starch and therefore carbohydrates. If you do not want to add extra calories to the dish, then we will replace the potatoes with celery, its tubers. You can also add the greens of this incredibly healthy vegetable. Such a chicken broth soup can be safely considered dietary, since we will not fry vegetables.

Required Ingredients:

2 liters of broth
Celery 1 tuber
celery greens
Carrot 1 piece
Onion 1 piece of large size.

Cooking method:

Put the pot of broth on the fire.
While the broth is boiling, prepare the vegetables. Peel the celery tuber, wash and cut into cubes.
Wash the carrot and rub it finely.
Finely chop the celery greens.
Dip the celery and carrots into the boiling broth, cook the vegetables for about 15 minutes, during which time the vegetables will become soft. Three minutes before the readiness, add the chopped celery greens.

Recipe 3: Mushroom Chicken Broth Soup

There is no soup more satisfying than pureed soup. A restaurant-class French cuisine dish was loved by our fellow citizens for its mild taste, delicate texture and ease of preparation. You will need potatoes, mushrooms (any variety) and chicken broth.

Required Ingredients:

Broth 1.5 liters
Potato 4 tubers
Mushrooms 400 grams
fresh parsley

Cooking method:

Put a pot filled with chicken broth on the fire.
Peel the potatoes, wash them well. Also wash the mushrooms and cut in half.
Dip the vegetables in the broth and cook them for about fifteen minutes. Catch the vegetables with a spoon and use a blender to grind them into a puree, adding a little broth so that the mass is homogeneous. When you get a puree, send it to the stove, slightly diluting the remaining broth to the desired rarity.
Cook the puree soup for another seven to eight minutes, after which you can serve it with a sprig of fresh parsley.

Recipe 4: Chicken Broth Soup with Cheese

Surely you know that cheese and chicken make a great gastronomic pair. Who doesn't like pizza with chicken and cheese or Julien? Chicken broth soup with melted cheese is also sure to please your taste.

Required Ingredients:

Chicken broth 2 liters
Potato 2 tubers
Carrot 1 piece
Cream cheese type "Friendship" 300 grams (3 pieces)
Parsley

Cooking method:

Place a pot of chicken broth on the stove.
Prepare vegetables. To do this, grate the washed and peeled carrots, cut the potatoes into cubes. As soon as the broth boils, lower the vegetables into it.
Ten minutes after the vegetables, add cream cheese to the pan. You can take not only hard processed cheese, but also spreadable. Stir the cheese until dissolved and cover the soup with a lid. Simmer the soup for another seven to eight minutes.
Reduce the heat three minutes before the end of cooking and add greens to the soup.

Recipe 5: Chicken Broth Soup with Meatballs

A delicious enough recipe that will allow you to create a hearty dish from a small amount of products. To prepare meatballs, you can take either minced chicken, or pork or beef.

Required Ingredients:

Chicken broth for soup 2 liters
Minced meat 300 grams
Onion 2 pieces
Carrot 1 piece

Cooking method:

Put a pot of broth on the fire.
Let's prepare the fry. Chop the peeled onion and fry in a frying pan greased with oil. After a minute or two, add grated carrots to it. Fry vegetables until golden brown.
Blind meatballs - make small balls of minced meat. Dip them in a boiling broth, then stir and reduce the heat.
About eight minutes after the meatballs are lowered into the broth, add vegetables there. Simmer the soup over low heat for about ten more minutes.

The soup will turn out more delicious (but it should be noted that along with these and more fatty) if you add a little butter or cream at the end of cooking. And, of course, a win-win option is melted cream cheese.
Should vegetables be sautéed before adding them to soup? Frying will add more flavor to the dish, and also make the soup fatter and an attractive golden hue due to the oil.
Don't forget the bay leaf! Add one or two pieces to the boiling broth. This simple action is neglected by many housewives, depriving the soup of an unusual aroma. In general, you can safely put bay leaves in any soups and borscht.
What is the best chicken broth for soup? The broth in which the fillet was boiled turns out to be excessively dietary. It is best that this be the broth after the legs or wings.

Chicken meat is a very healthy, easily digestible and dietary product. It is useful for both adults and children, and the broth from it is especially good. It turns out very light, transparent and appetizing. Even kids who absolutely do not want to eat cabbage soup or borscht will definitely not refuse a plate of chicken soup.

Chicken Soup - Cooking

For cooking chicken soup, you can use any pan of a suitable size. It is determined by the amount of water used for cooking, plus 1-1.5 liters, so that when boiling there is no risk of staining the stove. Each liter of soup is designed for 3-4 servings, so you can roughly calculate how many eaters it will last.

Chicken soup - food preparation

For cooking chicken soup you can use any parts of the chicken: legs, thighs, breasts, or you can purchase the so-called soup set, which includes less "valuable" parts of the carcass, such as the dorsal-scapular and lumbosacral regions without wings. If the chicken was purchased frozen, then before preparing the broth, it must be completely thawed. Before laying in a pan, chicken meat must be thoroughly rinsed under running water.

Chicken soup - recipe 1 (with noodles)

To make chicken noodle soup, you will need the following ingredients:

- 2 medium carrots
- 2 medium onions
- 1 half sweet pepper
- 4-5 small potatoes
- 1 egg (for noodles)
- flour (for noodles)

Cooking method:

Pour 3 liters of water into a saucepan with a volume of 4-5 liters, place the soup set in it. Add salt, pepper and bay leaf to taste (bay leaf can be added at the end to avoid excessive bitterness). Place over high heat, bring to a boil and immediately reduce heat to low. The broth is cooked for 40-50 minutes. At this time, you can start cooking noodles. In a separate container, you need to knead the stiff dough from the egg and flour, roll it with a rolling pin into a thin layer and cut it with a very sharp knife first into strips 4-5 cm wide, and then cut each of them into thin strips to make pieces of about 0.5X4-5 cm . Peel potatoes and cut into cubes. When the broth is ready, you need to remove the chicken from it, and put the potatoes in it. Then peel and finely chop or grate carrots, onions and peppers. Next, you need to fry them in vegetable or olive oil for 4-5 minutes and put in the soup. It should boil for 10-12 minutes over medium heat, after which noodles and boiled chicken, cleaned of bones and cartilage, are placed in it. Ready soup can be garnished with parsley leaves or dill sprigs before serving. It looks beautiful in chicken soup and half a hard-boiled egg.

Chicken soup - recipe 2 (with vermicelli)

The following ingredients are needed to make chicken vermicelli soup:

- chicken soup set (legs, thighs, breasts) - 500-600 g
- 2 medium carrots
- 1 medium onion
- 4-5 medium-sized potatoes (this is an amateur, you can cook without them)
- 100-150 grams of vermicelli
- salt, pepper, bay leaf to taste
- greens, half a hard-boiled egg for decoration

Cooking method:

Pour 3 liters of water into a prepared container with a volume of about 4 liters, place the chicken in it. Add salt, pepper and bay leaf to taste. You can also put carrots cut into large pieces and a whole onion there if you don’t want to see these components in the finished soup (this is very important when the soup is prepared for a child). Put on a strong fire, as soon as the broth begins to boil, remove the foam and immediately reduce the heat to a minimum. The broth is usually boiled for 40-50 minutes. Put the peeled and diced potatoes (if desired) into the finished broth, after removing the chicken, carrots and onions from there. If the carrots and onions were not laid during the cooking of the chicken, then they should be finely chopped or grated, fried for 3-5 minutes in vegetable or olive oil and put in the soup. Next, the soup should be left for 10-12 minutes over medium heat, then put noodles and chicken into it. The vermicelli is cooked for about 3-5 minutes, after which the soup can be removed from the stove, covered with a lid and insisted for about half an hour. Before serving, the dish can be decorated with finely chopped greens and half a hard-boiled egg.

Chicken soup - recipe 3 (with dumplings)

To make chicken noodle soup, you will need the following ingredients:

- chicken soup set (legs, thighs, breasts) - 500-600 g
- 1-2 medium carrots
- 1 medium onion
- 1 bell pepper
- 2-3 medium-sized potatoes (you can do without them)
- salt, pepper, bay leaf to taste

To make dumplings you will need:
— 1 egg
- flour
- a clove of garlic
- chopped fresh herbs
- vegetable oil 1 table. a spoon

Cooking method:

First you need to boil the chicken broth. To do this, place the chicken in a saucepan with 3 liters of water, salt, pepper to taste, add bay leaf. Bring to a boil, remove the foam and, reducing the heat, cook for 40-50 minutes.

At this time, washed carrots, peppers and onions finely chop or grate and fry in vegetable oil for 5-7 minutes. Next, you need to start cooking dumplings. Separate the protein from the yolk and put it in the refrigerator for a while.

Add butter and a little salt to the yolk, and also put three to four tablespoons of flour, mix. Pour 150-200 ml of hot broth into the resulting thick mixture.

Again, mix quickly and vigorously, add finely chopped garlic and a little greenery. Then add more flour until the dough has the consistency of sour cream.

Next, remove the protein from the refrigerator, knock it into a thick foam and gently knead into the dough. Put chopped potatoes into the broth, cook until almost cooked. Then put the dumplings into the soup. To do this, you need to take pieces of dough with a teaspoon (about 2/3 of a teaspoon) and throw them into a boiling broth. They should increase in size and float.

3-4 minutes after the dumplings have surfaced, put the fried vegetables into the soup. Let it boil for 5 minutes on low heat, insist for half an hour, after which you can serve it on the table, decorating with greens.

Chicken soup - recipe 4 (with rice)

To make Chicken Rice Soup, you will need the following ingredients:

- chicken soup set (legs, thighs, breasts) - 500-600 g
- 2 medium carrots
- 1 medium onion
- half a cup of rice
- salt, pepper, bay leaf to taste
- greens, half a hard-boiled egg for decoration

Cooking method:

Boil the chicken broth as described in the chicken noodle soup recipe. When the broth is ready, take the chicken out of it and add the rice. While it is cooking, chop the washed and peeled carrots and onions and fry them in a pan in vegetable oil. When the rice becomes soft, add the fried vegetables to the soup. Let the dish boil for 5-7 minutes on low heat, leave for half an hour and serve, after decorating with fresh herbs and an egg, salt and pepper to taste.

Chicken Soup - Recipe 5 (Chicken Soup Puree)

The following ingredients are needed to make chicken soup:

— chicken fillet boneless 300 g
- flour 1 table. a spoon
— butter 20 g
- celery 50 g
- cream 200 g
- salt, pepper to taste
- chopped fresh herbs for garnish

Cooking method:

Rinse the chicken, cut into small pieces. Wash the celeriac, remove the skin and finely chop. Heat the butter in a frying pan, add flour and fry until golden brown. Add the celery and sauté over low heat, stirring constantly, for 5 minutes.

After that, put the meat and 1/3 of the cream into the pan. Simmer until done. Remove the finished dish from the heat, cool and place in a blender. Grind until puree, add the remaining cream and beat again. Then pour into plates, decorate with herbs and serve.

Chicken soup - recipe 6 (with sorrel)

Ingredients

500 g of chicken;

2.5 liters of water;

salt, peppercorns and bay leaf;

carrot and onion;

three potatoes;

200 g sorrel.

Cooking method

Cut the chicken into pieces, rinse and transfer to a saucepan. Fill with water, put bay leaf and peppercorns. Boil the broth until the chicken is fully cooked, removing the foam with a slotted spoon. Salt at the end of cooking. Peel the carrots and grate into small chips. Peeled onion and cut into small cubes. Fry vegetables until golden brown. Peel the potatoes, wash and cut into small pieces. Sort the sorrel, rinse and chop. Remove chicken from broth. Put the potatoes in the broth and cook for ten minutes. Then add roast and sorrel. Separate the meat from the bones, disassemble into fibers and transfer to a saucepan. Cook for ten more minutes. Chicken soup is ready!

Chicken soup - recipe 7 (with corn)

Ingredients

one small hen or chicken;

large tomato;

spices and herbs;

large carrot;

bell pepper;

three eggs;

small can of canned corn.

Cooking method

Peel the carrots, bell peppers and onions. Rinse vegetables. Put the washed chicken into a pot with boiling water. Put the whole carrot here, Bell pepper and tomato. Add peppercorns and bay leaf. Boil the broth for forty minutes, removing the foam. Remove vegetables and chicken from broth. Separate the chicken meat from the bones and put back into the pan. Drain the liquid from the corn and transfer it to the broth. Finely chop the greens, and also add to the soup. Whisk the eggs and, whisking continuously, slowly add to the broth. As soon as the soup boils, turn off the heat, and insist under the lid for half an hour.

Chicken soup - recipe 8 (with mushrooms in Polish)

Ingredients

champignons - 400 g;

a bunch of parsley and dill;

500 g chicken fillet;

salt and ground pepper;

50 g small vermicelli;

carrot;

two bulbs;

100 g tomato puree.

Cooking method

We put the washed fillet in a saucepan, fill it with water and cook for forty minutes on low heat. We remove the foam with a slotted spoon. Peel and wash carrots, mushrooms and onions. We cut the carrot into thin slices, chop the onion into small cubes, and the mushrooms into plates of medium thickness. We take out the chicken fillet and cut it into fairly large bars. We spread the vegetables and mushrooms in the broth and cook until the onion softens. Add tomato puree and chicken meat to the broth and boil for five minutes. We put the vermicelli and cook for no more than a minute. Season with pepper and salt. We stand under the lid for ten minutes. Pour into bowls and sprinkle generously with chopped herbs.

Chicken soup - recipe 9 (with egg)

Ingredients

400 g of chicken meat;

two bouillon cubes;

salt and dill;

carrot and onion;

four potatoes.

Cooking method

Pour water into the pan and put the chicken meat. We put it on the stove. As soon as it boils, remove the foam and lay out the peeled onion head. We twist the fire and cook for 15 minutes. We clean the carrots, cut into large pieces and put them in the broth. We continue to cook for another half hour. Then put the potato pieces in the pan. Beat the egg, adding a little salt. Add bouillon cubes to soup. Stir the boiling soup constantly with a spoon clockwise and pour in the egg in a thin stream. At the end, add greens and bay leaf.

Chicken soup - recipe 10 (with broccoli)

Ingredients

chicken breast - half a kilogram;

two liters of water;

greens, pepper, salt and spices;

onion and carrot;

broccoli;

olive oil.

Cooking method

Put a pot of water on the stove, as soon as it boils, put the washed chicken breasts and cook for half an hour. Then take the meat out and cut it into small pieces. Heat the olive oil in a frying pan, put the onion cut into half rings and sauté it until soft. Peel the carrots, wash and cut into rings. Put it on the onion and continue to fry for another five minutes. Separate the broccoli into florets, place in a colander and rinse under running water. Put it in a pan with vegetables and simmer under the lid for ten minutes. Put the chicken meat and vegetables into the broth, salt, season with pepper and spices and cook for 20 minutes. Serve soup with sour cream.

1. When preparing chicken broth, it should be noted that with a strong boil, the dish will turn out to be cloudy and unappetizing in appearance. Therefore, the broth should boil at a minimum heat, then it will be transparent and light.

2. A pleasant yellowish tint to the finished dish can be given by adding fried carrots. If for some reason it is unacceptable in the soup, you can provide the desired shade with the help of spices (for example, turmeric).

3. You can add any vegetables to the chicken soup puree, for example, zucchini, potatoes or pumpkin. To do this, they need to be cooked in a separate container, and then added directly to the blender.