What kind of soup can be made from chicken. Chicken Soup

chicken soups

Simple step by step recipes light and tasty soups on chicken broth: with buckwheat, pearl barley, sorrel, dumplings, vegetable soup, as well as photos and videos.

45 min

42.6 cal

5/5 (1)

I offer some very simple, easy and delicious recipes to help you decide which soup to make with chicken broth. Hope you enjoy them.

Soup with buckwheat in chicken broth

Kitchenware:

First we cook the broth. To do this, put the chicken in a saucepan, fill it with water and put it first on a strong fire.
When the water boils, reduce the heat and remove the resulting foam. I often drain the first water, fill it again and cook the broth on it.
While the chicken is cooking, peel the vegetables.
We rub the carrots on a fine grater, and finely chop the onion.
We put the pan on the stove, heat it up and pour oil into it.
Put onion and fry.
When it becomes transparent, add carrots.
Stir and fry until golden brown, but do not overcook. You can add chopped straws or pieces bell pepper.
Cut the peeled potatoes into medium pieces.
After 20 minutes, put them in the broth and add salt. Potatoes always cook faster in salt water. Also, if desired, you can add a couple of bay leaves and spices.
After another 15 minutes, remove the chicken from the broth.
Pour the buckwheat, which needs to be sorted out and washed. Buckwheat can be either fried or not fried.
I'm roasting.
Cut the chicken into pieces and return to the pot.
After 15-20 minutes, buckwheat soup is ready. Pour the soup into bowls and add chopped herbs.

This chicken broth soup can also be made with barley. In this case, soak a third of a glass of barley for about 45-50 minutes. Then we put it in the broth and cook until cooked for about 40-45 minutes. Add potatoes, and after it is cooked (after about 20 minutes), put the roast. After 5-7 minutes the soup is ready.

In the same way, and is prepared, and also see how else you can cook.

Video recipe for buckwheat soup with chicken broth

For more detailed preparation of such a simple buckwheat soup with chicken broth, see the video.

Soup with dumplings in chicken broth

Cooking time: 45 minutes.
Kitchenware: grater, frying pan, saucepan, cutting board.
Quantity: 4-6 servings.

List of required ingredients:

potatoes - 3-4 pieces;
chicken bouillon- 1.5-2 l;
onions - 1-2 pcs;
egg - 2 pcs;

salt;
flour - 4-5 tbsp. spoons without a slide;
Bay leaf;
greenery.

Cooking sequence

If you do not have ready-made broth, then put the chicken in a saucepan, pour in about 2 liters of water and cook for about 40-45 minutes. After boiling, you will need to remove the foam from the broth.
Then we take out the chicken, cool it, remove the bones from it, cut it and return the meat to the soup. Or you can just use bouillon cubes according to the instructions for cooking.
We prepare all the vegetables immediately. We clean and wash them.
We rub the carrots on a fine grater, and cut the onion into small pieces.
We cut the potatoes into medium cubes and put them in the broth. Add salt to your taste, and also put one or two bay leaves.
Let's get to the dumplings. We take a cup and beat eggs into it. Add a pinch of salt and stir. I do this with a regular fork, but you can use a blender or mixer.
Pour the flour into the eggs and stir again, breaking all the lumps. The dough should be a little thicker than for pancakes. You can add finely chopped greens or even finely grated cheese.
When the broth with potatoes boils, take a teaspoon and moisten it with water or broth. We collect half or even a third of a spoonful of dough and put it in a saucepan. To do this, simply dip the spoon into the broth, and the dough itself will lag behind the spoon. We do this until we select the entire contents of the cup. You should not type a lot of dough, as the dumplings are very soft.
While the potatoes and dumplings are cooking, heat the pan with oil and put the carrots and onions on it. Stirring, fry until golden brown.
Potatoes are cooked for about 20-25 minutes. We check the degree of its readiness. If it is cooked, then put the roast in the soup, mix and let it boil for another five minutes.
Pour our soup into bowls and add fresh, finely chopped greens.

Video recipe for chicken soup with dumplings

You can watch the video to make this chicken soup with dumplings.

Vegetable soup with chicken broth

Cooking time: 45 minutes.
Kitchenware: saucepan, cutting board.
Quantity: 4-6 servings.

List of required ingredients:

chicken thighs - 3 pcs;
zucchini - 1/2-1 pcs;
carrot - 1 pc;
green pea- 1/2-1 glass;

cauliflower - 250-300 g;
fresh greens;
salt.

Cooking sequence

First of all, cook the chicken broth from the thighs. We put them in a saucepan, pour 1.5-2 liters of water and cook for 40-45 minutes, removing the foam after boiling.
We clean the carrots, onions and potatoes. If the zucchini is young, then it does not need to be peeled.
Cut carrots, onions, potatoes and zucchini into medium-sized cubes.
We disassemble the cauliflower into small inflorescences.
Onions and carrots can be fried a little, or you can add to the broth.
When the chicken is cooked, it must be removed from the pan, cool a little and separate the flesh from the bones.
Cut it into pieces and return it to the pot.
After we took out the chicken, put potatoes, carrots and onions in the broth, if you did not fry them. Add salt and mix.
After 10 minutes, add all the other vegetables, as well as fried onions and carrots.
Add green peas. You can also use canned, but in this case it is placed at the very end, when the rest of the vegetables are cooked.

You can also add any other vegetables to this soup, such as asparagus or broccoli. You can also cook it from a frozen vegetable mixture according to the instructions on the package.
Pour the prepared vegetable soup into bowls and add fresh herbs.

Video recipe for vegetable soup with chicken broth

See also the video interesting recipe which will help you cook light and tasty soup in chicken broth.

Chicken soup - even sounds delicious and appetizing, but with homemade noodles or dumplings ... And although a popular proverb says that if there was a chicken, the fool would cook, you can only agree with this in some way: chicken soups are obviously successful. Chicken meat is an indispensable product for its biochemical data, and properly prepared chicken broth is a great pleasure for both adults and children.

So that the process of cooking chicken soup does not give you unnecessary trouble, you need to choose the right pot, the volume of which would have a margin of free space (1-1.5 liters) to avoid splashing out its boiling contents. It is important to at least approximately calculate the portion size of this content: approximately 3-4 servings are obtained from 1 liter of chicken soup.

You can cook chicken soup from any parts of a processed and gutted chicken carcass - it depends on your choice which part to use where, but there must be bones for broth fat. If you have a fillet, put a soup set with it to richen the broth. Frozen chicken carcass or a set must be thawed before cooking and rinsed thoroughly in several waters.

1. Homemade chicken noodle soup recipe

An absolutely win-win soup that can please both guests and household members on weekdays and holidays. Products for such a soup are almost always at hand.

Ingredients:

fresh onion - 2 medium onions;
sweet pepper - half a pod;
fresh potatoes - 4-5 pieces;
drinking water - 3 liters;
fresh chicken egg for noodles - 1 piece;
flour for noodles.

How to prepare homemade chicken noodle soup:

On high heat, bring the contents of the pan to a boil, reduce the heat to moderate and even low heat and cook for 40-50 minutes.
While the broth is being cooked, you need to prepare homemade noodles, for which in a bowl knead a stiff dough from flour and 1 egg. Roll out the kneaded dough as far as possible thinner sheet, from which to cut narrow ribbons of your preferred length.
Cut the peeled fresh potatoes into cubes, cut the peeled fresh carrots into thin sticks or rub on a coarse grater, chop the onion into cubes and cut the sweet pepper into squares or strips. Fry all chopped vegetables, except potatoes, in olive oil for no longer than 4-5 minutes, then lower them together with potatoes into a boiling ready-made broth, after removing the cooked meat from it.
The entire contents of the pot should be cooked over medium heat for 10-12 minutes, and then the finished chicken, cleaned of bones and cartilage, and homemade noodles cooked for the broth are returned to the chicken soup. In this composition, cook the chicken soup from boiling for another 5 minutes. Serve the soup hot in tureens or deep bowls and garnish with chopped dill or parsley and half a boiled egg on top.

2. Homemade Chicken Noodle Soup

It would seem that chicken soup with noodles is not much different from chicken soup with homemade noodles, but cooking it is much easier, although the taste of homemade noodles is something!

Ingredients:

chicken soup set: legs, thighs, breasts - 500-600 grams;
fresh carrots - 2 medium roots;
vermicelli - 100-150 grams
fresh potatoes - 4-5 pieces;
boiled chicken egg to decorate the soup - 1 piece;
pepper, salt, bay leaf and herbs - to taste;
drinking water - 3 liters.

Homemade Chicken Noodle Soup:

Pour water in the calculated volume into a pan of a suitable volume, put the washed soup set. Along with it, salt and spices, except for the bay leaf, which is correct to lay a couple of minutes before the end of the cooking of the broth and be sure to remove and discard.
You can immediately put coarsely chopped carrots and a whole peeled onion into the pan, so that later they can be removed and thrown away. Bring the contents of the pan to a boil over high heat, then transfer it to medium or even low mode and remove the periodically generated noise with a slotted spoon so that the broth is transparent and without noise flakes.
Cooking time for chicken broth is about 50 minutes, and diced fresh potatoes put 20 minutes before this time, although there is an option without potatoes at all. Remove boiled vegetables and meat before laying potatoes.
As an option: the broth is cooked without carrots and onions, and a short time is made from them - 3-5 minutes - light frying in vegetable or olive oil and laid out in a boiled soup.
After laying the fried vegetables, the soup should boil over low heat for about 12 minutes, then return the sorted boiled chicken meat to it and start the vermicelli with it. After 3-5 minutes, remove the pot of soup from the heat and leave covered for half an hour. Serve hot in tureens or deep bowls, topped with chopped dill or parsley, half a hard-boiled egg.

3. Recipe for chicken soup with dumplings

The variant of chicken soup with dumplings is very attractive, and don't be intimidated by the word "dumplings" - they are even easier to cook than homemade noodles. But it brings variety to the home menu.

Ingredients:

chicken soup set: legs, thighs, breasts - 500-600 grams;
fresh carrots - 1-2 medium roots;
fresh onion - 1 medium onion;
fresh potatoes - 1-2 pieces;
fresh sweet pepper - 1 piece;
pepper, salt, bay leaf and herbs - to taste;
drinking water - 3 liters.

For dumplings:

fresh chicken egg - 1 piece;
flour - how much will go in;
fresh garlic - 1 clove;
fresh chopped greens - by preference;
vegetable oil - 1 tablespoon.

Cooking Chicken Soup with Dumplings:

Pour water in the calculated volume into a pan of a suitable volume, put the washed soup set. Along with it, salt and spices, except for the bay leaf, which is correct to lay a couple of minutes before the end of the cooking of the broth and be sure to remove and discard. Boil the broth with chicken for no more than 50 minutes, periodically removing the resulting noise with a slotted spoon so that the broth is cooked transparent and without flakes. If you prefer such a soup with potatoes, then add the diced peeled potatoes to the broth 20-25 minutes before its final cooking.
Peeled and washed onions, sweet peppers and carrots rub-cut and fry for 5-7 minutes with constant stirring on vegetable oil. Run the cooked fried vegetables into the broth after the dumplings are ready.
While the broth is being cooked, without wasting time, start making dough for dumplings. Divide egg on protein and yolk, remove the first temporarily in the refrigerator. Put the yolk, butter, 3-4 tablespoons of flour and salt in a suitable bowl - mix everything thoroughly and pour in the mass of 150-200 milliliters of hot chicken broth while stirring, adding chopped garlic and herbs. Add more flour so that the dough for dumplings turns out to be the consistency of sour cream.
Take the chilled protein of a fresh chicken egg, beat it into a thick foam and gradually introduce the dumplings into the creamy dough. By this time, the potatoes should be almost cooked and you can start dumplings into the boiling broth. The process is simple, but first you need to dip a teaspoon into the hot broth and immediately, picking up the dough, lower it into the boiling water of the broth. Dip the spoon every time so that the dough does not boil on it and the dumplings turn out the same. Ready dumplings noticeably increase in volume and float up and you need to cook them for 3-4 minutes, then start the fried vegetables and continue to cook on low heat for the last 5 minutes.
Chicken soup with dumplings is ready. This soup is served hot in tureens or deep portioned plates, garnished with chopped herbs on top. Additional spices are used according to taste.

4. Chicken Rice Soup Recipe

There are no strictly fundamental differences from other chicken soups in this recipe, but rice is quite capricious and does not forgive violations of the rules for its preparation.

Ingredients:

chicken soup set: legs, thighs, breasts - 500-600 grams;
fresh carrots - 2 medium roots;
fresh onion - 1 medium onion;
rice - 0.5 cups;
boiled chicken egg - 1 piece;
pepper, salt, bay leaf and herbs - to taste;
drinking water - 3 liters.

Cook chicken soup with rice like this:

Pour water in the calculated volume into a pan of a suitable volume, put the washed soup set. Along with it, salt and spices, except for the bay leaf, which is correct to lay a couple of minutes before the end of the cooking of the broth and be sure to remove and discard.
Towards the end of the chicken broth cooking, peel the onions and carrots, wash them and chop them for light frying in a pan in vegetable oil.
Remove the chicken from the finished broth and immediately put the washed rice into it and cook it until tender, at the end of cooking put the fried vegetables into the pan with chicken soup, simmer the soup for about 5 minutes over low heat. Remove the finished chicken soup from the heat and let it brew for half an hour. Serve hot with chopped herbs, spices of your choice and half a boiled egg.

5. Easy Chicken Soup Recipe

This recipe is for lovers of pureed soups, which must be cooked with flour and cream.

Ingredients:

chicken fillet not on the bone - 300 grams;
flour - 1 tablespoon;
fresh cream - 200 grams;
butter - 20 grams;
celery root - 50 grams;
salt and pepper - to taste;
chopped fresh herbs to decorate the soup.

According to the recipe: chicken puree soup - cook like this:

Rinse the chicken fillet, pat dry with paper towels and cut into small pieces. Wash and peel the celery root, finely chop it. Fry flour in butter in a frying pan until golden brown and, putting chopped celery there, fry it together with flour with constant stirring for no more than five minutes.
Add the diced celery to the fried celery chicken fillet and pour 1/3 of the cream into the pan. While stirring, simmer the fillet with celery over low heat until the meat is ready, remove from heat and cool.
As soon as the meat with celery and cream has cooled down enough, put it in a blender, where it is crushed to a puree consistency, add the rest of the cream and beat again.

Warm up the puree chicken soup and, pouring into plates, sprinkle with prepared chopped herbs on top.

6. Spring Chicken Sorrel Soup Recipe

You need to cook such a soup in early spring, until the sorrel is "oversaturated" with oxalic acid due to the cool temperature, but if you really want such a soup when it's warm, then at the very end of cooking, you need to add chalk on the tip of the knife.

Ingredients:

chicken meat - 500 grams;
fresh sorrel - 200 grams;
fresh potatoes - 3 pieces;
fresh carrots - 1 root;
onion - 1 piece;
vegetable oil - 3 tablespoons;
table salt - to taste;
bay leaf and black peppercorns;
drinking water - 2.5 liters.

Cook chicken soup with sorrel according to the recipe as follows:

Rinse the chicken meat, cut into pieces and place in a pan of a suitable volume, where pour water and put bay leaf and peppercorns. Boil the broth after boiling until the meat is ready, constantly removing the foam with a slotted spoon so that the broth is perfectly transparent, and you need to salt it at the end of cooking.
Peel and wash the vegetables: grate the carrots on a coarse grater, finely chop the onion with a knife. Shredded vegetables fry in a pan in vegetable or olive oil. Wash the peeled potatoes and cut into cubes. Cut the washed sorrel with a knife.
Remove the chicken from the prepared broth to a dish. And run chopped potatoes and chopped sorrel into the broth, which are boiled for 10 minutes over medium heat. Then add the boiled chicken meat sorted from the bones into the soup and cook the chicken soup with sorrel over low heat.

7. Recipe for chicken soup with corn

Chicken soup is good with any cereals and pasta - good company for it and canned corn.

Ingredients:

chicken meat - 300-400 grams;
fresh carrots - 1 large root;
ripe fresh tomato - 1 piece;
Bell pepper- 1 piece;
fresh chicken eggs - 3 pieces;
canned corn - 1 jar;
salt and spices - to taste;

By simple recipe cook chicken soup with corn like this:

Prepared chicken meat, peppercorns and bay leaf, washed and peeled fresh carrot root, washed tomato and sweet pepper whole, put in a saucepan with boiling water and cook for 40 minutes, periodically removing the resulting noise.
From the finished broth, remaining on a low fire, remove the chicken and vegetables. Use the vegetables at your discretion, and free the chicken meat from the bones and return it to the pot with the broth, put the strained corn and finely chopped fresh herbs in the same place.
Beat fresh chicken eggs and slowly pour into the boiling broth with continuous stirring. As soon as the soup boils again, remove it from the heat and let it sweat under the lid for 30 minutes. Serve hot with croutons.

8. Recipe for chicken soup with mushrooms in Polish

Chicken soup with mushrooms and even in Polish - intriguing after all! Let's now figure out what products are needed to prepare this version of chicken soup ...

Ingredients:

chicken fillet - 500 grams;
champignons - 400 grams;
thin vermicelli - 50 grams;
onion - 2 pieces;
tomato puree - 100 grams;
fresh carrots - 1 root;
greens fresh dill and parsley - a few branches;
salt and ground black pepper - to taste.

Chicken soup with mushrooms in Polish cook like this:

Put the prepared chicken fillet in a saucepan with water and cook for 40 minutes, periodically removing the resulting noise.
Peel vegetables and mushrooms, wash and cut the mushrooms into plates, carrots into thin slices, and onions into cubes.
Remove the finished chicken fillet from the broth, cool enough and cut into large bars. Run the chopped mushrooms and vegetables into the boiling broth and cook until the onion is soft.
5 minutes before the soup is ready, put the chopped meat and tomato puree into the pan. At the very end of cooking, add vermicelli and let it boil for only 1 minute.
It remains to season with salt and pepper. Remove soup from heat, pour into bowls and serve hot, garnished with chopped fresh herbs.

9. Chicken Egg Soup Recipe

Ingredients:

chicken meat - 400 grams;
bouillon cubes - 2 pieces;
chicken egg - 1 piece;
fresh potatoes - 4 pieces;
fresh carrots - 1 root;
fresh onion - 1 piece;
salt - to taste;
fresh dill greens - optional.

Put the prepared chicken meat in a saucepan with water, put on fire and bring to a boil. Then add the peeled whole onion and reduce the heat. Cook for another 15 minutes.
Cut the peeled and washed carrots, cut into cubes and send to the broth, which is cooked on low heat for another 15 minutes.
By this time, peel and cut the potatoes into slices and put them into the broth, which continue to cook until the potatoes are ready.
By the time the potatoes are ready, add a couple of chopped bouillon cubes to the soup, beat the salted fresh egg and pour it in a stream into the boiling soup while stirring. Finish cooking chicken soup with an egg by adding bay leaves and fresh chopped herbs.

10. The Original Broccoli Chicken Soup Recipe

A very attractive recipe for chicken broccoli soup - everything is in it: both taste, and benefits, and looks attractive. With this soup, you can surprise your household and even guests if you cook it clearly according to our recipe.

Ingredients:

chicken breast - 500 grams;
broccoli cabbage - 400 grams;
fresh carrots - 1 root;
onion - 1 piece;
olive oil - 3 tablespoons;
drinking water - 2 liters;
salt and pepper - to taste;
fresh herbs - optional.

By original recipe: chicken soup with broccoli - cook like this:

Place the chicken breasts in a pot of water, bring them to a boil and remove, and leave the broth on the fire for another 30 minutes.
Slightly cooled meat disassemble into pieces. Cut the peeled onion into half rings and fry it in a pan with olive oil until tender. Cut the peeled carrots into wheels and add to the fried onions and continue to fry them together for 5 minutes.
Rinse the broccoli disassembled into inflorescences under running water and let it drain in a colander, then add it to the vegetables and simmer over low heat under a lid for 10 minutes.
It remains to add chicken meat and stewed vegetables, salt, pepper and other spices to the boiling broth and continue to cook chicken soup with broccoli for 20 minutes. Serve the soup hot with sour cream in each serving.

It is very important to cook the chicken broth over low heat so that it turns out to be light and transparent. Be sure to remove the noise with a special slotted spoon so as not to spoil the look of the broth with ugly flakes.
Roasted carrots will add a pleasant amber hue to the broth. If it is not in the recipe, turmeric will cope with this, for example.

Chicken puree soup accepts any vegetables: pumpkin, zucchini, potatoes. They should be pre-cooked separately and added to the blender along with other recipe ingredients for puree soup. You can’t spoil the puree soup with vegetables, but reasonable proportions must be observed.

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 a cold, 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. Many 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 broth 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 in parallel to boil.
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). Easy 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 the 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. Minced Chicken Meatball Soup is a delicious light 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, herbs, spices with minced meat, adding an egg.
Form neat small balls of minced meat by moistening your hands in water.
Boil the 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

Chicken soup with rice can be easy to prepare and very tasty. 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. Cream 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.
Meanwhile, 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

Some 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 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-blade 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. 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. 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 chicken egg
- flour
- a clove of garlic
- chopped fresh herbs
- vegetable oil 1 table. 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, finely chop the washed carrots, peppers and onions or grate them 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 greens. 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, cut 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:

- boneless chicken fillet 300 g
- flour 1 table. 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 celery, 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 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 another ten 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, sweet pepper and tomato here. 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 lay out 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.

- very hearty and tasty soup. Light broth, some chicken meat, carrots, onions, potatoes and a little noodles - a great combination that will appeal to almost everyone. This soup will appeal to both adults and children. You can use other pasta instead of vermicelli.

Ingredients

water 2 l
chicken fillet 500 g
potato 250 g
vermicelli 100 g
onion 1 PC. medium size
carrot 100 g
salt
ground black pepper
Bay leaf

The number of ingredients indicated for cooking in a three-liter saucepan.

Cooking

First we need to cook the broth. I take chicken fillet for broth, although, of course, usually broth is not cooked from fillet, because. it costs more, and gives less taste and richness to the broth. However, I don’t really like too rich, fatty broth, and it’s much easier to work with fillet (it doesn’t need to be cleaned, there is no waste left). If you want to cook a really rich chicken broth, then you should use a whole chicken or chicken, you need to cook it for 1.5-2 hours over low heat.

So, wash and cut the chicken fillet into medium-sized pieces.

Pour into a saucepan cold water and put the chicken in it.

Bring to a boil over high heat, then reduce the heat to almost a minimum and cook for about 20 minutes, periodically removing the foam.

If you want to get delicious meat, then you need to add salt as soon as it boils, and if you want to get a beautiful transparent broth, then you need to add salt at the end of cooking. When the water boils, it is advisable not to cover the pan with a lid, then the broth will be transparent.

While the chicken is cooking in the pot, prepare the vegetables for the soup. There they are, waiting for me.

Three carrots on a medium grater.

Finely chop the onion and send it to a pan with preheated sunflower oil for frying at medium power. As you may have noticed, I usually cut onions into quarter rings. Salt a little.

After 3 minutes, add carrots to the onion, which is good for soup only when fried, just boiled carrots, in general, no. Carrots only release color and flavor when roasted. After 3 minutes, remove the pan from the heat.

Cut the potatoes into strips or cubes.

When the chicken is cooked, take out the pieces of meat from the broth. Let them cool slightly and cut them into medium-sized pieces.

Add potatoes to boiling broth.

After 10 minutes, add onions with carrots and chicken meat.

Next, add the vermicelli and mix so that it does not stick together.

Now you should salt the soup to taste, pepper (you can add bay leaf to taste). Cook for as long as indicated on the package with vermicelli minus 1 minute. We remove the pan from the stove, wait a couple of minutes and you can call the household to the table for lunch. By the way, there will be no undercooked vermicelli, you should not be afraid, it is cooked in the process of cooling.

Ready. Pour it into bowls and sprinkle with herbs. Bon appetit!