- very filling and tasty soup. Light broth, A little chicken meat, carrots, onions, potatoes and a little noodles - an excellent combination that will appeal to almost everyone. This soup will appeal to both adults and children. Instead of vermicelli, you can use other pasta.

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 quantities of ingredients are indicated for cooking in a three-liter saucepan.

Preparation

First we need to cook the broth. I use chicken fillet for the broth, although, of course, broth is usually not cooked from fillet, because... it costs more, but gives less flavor and richness to the broth. However, I don’t really like too rich, fatty broth, and it’s much easier to work with fillet (you don’t have to clean it, there’s 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 cold water into the pan and place 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 skimming off the foam.

If you want your meat to turn out delicious, then you need to add salt as soon as it boils, and if you want it to turn out beautiful clear 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 pan, prepare the vegetables for the soup. There they are, waiting for me.

Three carrots on a medium grater.

Finely chop the onion and place it in a frying pan with preheated sunflower oil for frying at medium power. As you may have noticed, I usually cut the onion into quarter rings. Let's add a little salt.

After 3 minutes, add carrots to the onions, which are good for soup only when fried; simply boiled carrots are generally no good. Carrots only give off color and flavor when roasted. After another 3 minutes, remove the pan from the heat.

Cut the potatoes into wedges or cubes.

When the chicken is cooked, remove the pieces of meat from the broth. Cool them a little and cut them into medium-sized pieces.

Add potatoes to the boiling broth.

After 10 minutes, add onions, carrots and chicken.

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

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

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

Not so long ago, the world enthusiastically read the book “Chicken Soup for the Soul” - not of culinary content, but with a “delicious” kitchen title. Why is broth so good that it is suitable for both the stomach and the soul? This is a flavorful, nutritious dish that contains no unnecessary calories, and at the same time is wonderfully filling, warming, delicious in itself and aromatic. It is no secret that people who have undergone surgery or serious illness, doctors prescribe chicken broth for two or three days. This dish is perfect for eating either on its own or as a base for soup or borscht.

Chicken broth soup - preparing food and utensils

How to cook chicken broth? As easy as pie! If you boil a chicken, then wash it well before doing this, cut off any fatty pieces, membranes, and immediately salt the water. After cooking for 20 minutes, the chicken will be ready, as will the broth. If you cook fillet, the broth will be low-fat, but chicken wings, thighs and meat with bones contain a lot of gelling agent. This broth can harden in the refrigerator, so you can use it to make jellied meat.

What you need to make soup chicken broth? Potatoes, carrots, onions, celery, mushrooms - any vegetables will brighten up the taste of the dish, adding new notes of aroma. Don't forget about cereals or pasta, as well as greens.

Chicken broth soup recipes:

Recipe 1: Chicken broth potato soup

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

Required ingredients:

• Chicken broth 1.8 liters
• Potatoes 3 pieces
• Fresh parsley

Cooking method:

1. Place the chicken broth on the fire.
2. You need to peel the potatoes, cut one into cubes, and just wash two thoroughly. Place potatoes (both whole and cut) in water for 10 minutes - this will help remove starch from the root crops.
3. When the broth boils, add the potatoes.
4. Cook the soup for about 15 minutes. After this period of time, you need to catch the whole potatoes and mash them, and then return them back to the pan.
5. 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, as it is rich in starch and therefore carbohydrates. If you do not want to add extra calories to the dish, then replace the potatoes with celery and its tubers. You can also add greens from this incredibly healthy vegetable. This 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
• 1 carrot
• 1 large onion.

Cooking method:

1. Place the pan with the broth on the fire.
2. While the broth is boiling, prepare the vegetables. Peel, wash and cut the celery tuber into cubes.
3. Wash the carrots and finely grate.
4. Finely chop the celery greens.
5. Place 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 cooking, add chopped celery.

Recipe 3: Chicken soup with mushroom broth

There is no soup more satisfying than cream soup. Our fellow citizens love this restaurant-grade French cuisine dish 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
• Potatoes 4 tubers
• Mushrooms 400 grams
• Fresh parsley

Cooking method:

1. Place a saucepan filled with chicken broth on the fire.
2. Peel the potatoes and wash them well. Wash the mushrooms and cut them in half.
3. Place the vegetables in the broth and cook them for about fifteen minutes. Use a spoon to catch the vegetables and use a blender to puree them, adding the broth little by little so that the mass is homogeneous. When you have a puree, send it to the stove, slightly diluting it with the remaining broth to the desired rarity.
4. 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 pairing. Who doesn't like chicken and cheese pizza or Julienne? Chicken broth soup with melted cheese is also sure to please your taste.

Required ingredients:

• Chicken broth 2 liters
• Potatoes 2 tubers
• 1 carrot
• Cream cheese type “Druzhba” 300 grams (3 pieces)
• Parsley

Cooking method:

1. Place a pot of chicken broth on the stove.
2. Prepare the vegetables. To do this, grate the washed and peeled carrots and cut the potatoes into cubes. Once the broth has boiled, add the vegetables.
3. About ten minutes after the vegetables, add cream cheese to the pan. You can take not only hard processed cheese, but also pasty cheese. Stir the cheese until dissolved and cover the soup with a lid. Cook the soup for another seven to eight minutes.
4. Three minutes before the end of cooking, reduce the heat and add the herbs to the soup.

Recipe 5: Chicken broth soup with meatballs

Enough delicious recipe, which will allow you to create a satisfying dish from a small amount of ingredients. To prepare meatballs, you can use minced chicken, pork or beef.

Required ingredients:

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

Cooking method:

1. Place a saucepan with broth on the fire.
2. Let's prepare the frying. Chop the peeled onion and place it in a frying pan greased with oil. After a minute or two, add the grated carrots to it. Fry the vegetables until golden brown.
3. Let's mold the meatballs - make small balls from the minced meat. Place them in the boiling broth, then stir and reduce the heat.
4. About eight minutes after you put the meatballs in the broth, add the vegetables. Simmer the soup over low heat for about ten minutes more.

1. The soup will turn out more tasty (but it should be noted that it will also be fattier) if you add a little butter or cream at the end of cooking. And, of course, a win-win option is processed cream cheese.
2. Do I need to sauté vegetables before adding them to soup? Frying will give the dish more flavor, and also, due to the oil, will make the soup richer and have an attractive golden hue.
3. Don't forget the bay leaf! Add one or two pieces to the boiling broth. Many housewives neglect this simple action, depriving the soup of its unusual aroma. In general, you can safely put bay leaves in any soups and borscht.
4. What chicken broth is best to cook soup with? The broth in which the fillet was boiled turns out to be excessively dietary. It is best if it is broth after legs or wings.

Chicken meat is very healthy, easily digestible and dietary product. It is useful for both adults and children, and the broth made 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 bowl of chicken soup.

Chicken soup - preparing dishes

To cook chicken soup, you can use any pan of 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 be enough for.

Chicken soup - food preparation

For cooking chicken soup You can use any parts of the chicken: legs, thighs, breasts, or you can purchase a so-called soup set, which includes less “valuable” parts of the carcass, such as the dorsal-scapular and lumbosacral sections without wings. If the chicken was purchased frozen, it must be completely defrosted before preparing the broth. Before putting chicken meat into the pan, rinse thoroughly 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 medium-sized potatoes
– 1 egg (for noodles)
- flour (for noodles)

Cooking method:

Pour 3 liters of water into a 4-5 liter saucepan and 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). To put on strong fire, bring to a boil and immediately reduce heat to low. The broth is prepared for 40-50 minutes. At this time, you can start preparing the noodles. In a separate container, you need to knead a stiff dough from egg and flour, roll it into a thin layer with a rolling pin and, with a very sharp knife, cut it first into strips 4-5 cm wide, and then cut each of them into thin strips to get pieces of about 0.5x4-5cm . Peel the 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 the carrots, onions and peppers. Next, you need to fry them in vegetable or olive oil for 4-5 minutes and put them in the soup. It should boil for 10-12 minutes over medium heat, after which noodles and boiled chicken, cleared of bones and cartilage, are placed in it. Before serving, the finished soup can be decorated with parsley leaves or dill sprigs. Half a hard-boiled egg also looks beautiful in chicken soup.

Chicken soup - recipe 2 (with vermicelli)

To prepare chicken noodle soup, you need the following ingredients:

- chicken soup set (legs, thighs, breasts) - 500-600 g
- 2 medium carrots
- 1 medium onion
- 4-5 medium-sized potatoes (this is not for everyone, 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 and place the chicken in it. Add salt, pepper and bay leaf to taste. You can also place 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 being prepared for a child). Place over high heat; as soon as the broth begins to boil, skim off the foam and immediately reduce the heat to low. The broth is usually cooked for 40-50 minutes. Place peeled and diced potatoes (if desired) into the prepared broth, after removing the chicken, carrots and onions. If carrots and onions were not included when cooking the chicken, then they need to be finely chopped or grated, fried for 3-5 minutes in vegetable or olive oil and added to the soup. Next, leave the soup for 10-12 minutes over medium heat, then add vermicelli and chicken to 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 left for about half an hour. Before serving, the dish can be decorated with finely chopped herbs and half a hard-boiled egg.

Chicken soup - recipe 3 (with dumplings)

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

Cooking method:

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

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

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

Stir quickly and vigorously again, add finely chopped garlic and some herbs. Then add more flour until the dough has the consistency of sour cream.

Next, remove the protein from the refrigerator, beat it into a thick foam and carefully mix it into the dough. Add chopped potatoes to the broth and cook until almost done. Then add the dumplings to the soup. To do this, take pieces of dough with a teaspoon (about 2/3 of a teaspoon) and throw them into the boiling broth. They should increase in size and swim up.

3-4 minutes after the dumplings float, add the fried vegetables to the soup. Let it simmer for 5 minutes over low heat, leave for half an hour, then serve, garnished with herbs.

Chicken soup - recipe 4 (with rice)

To prepare 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 glass of rice
- salt, pepper, bay leaf to taste
- greens, half a hard-boiled egg for decoration

Cooking method:

Make chicken broth as described in the chicken noodle soup recipe. When the broth is ready, remove the chicken from it and add rice. While it is cooking, chop the washed and peeled carrots and onions and fry them in a frying pan in vegetable oil. When the rice becomes soft, add the fried vegetables to the soup. Let the dish simmer for 5-7 minutes over low heat, leave for half an hour and serve, after garnishing with fresh herbs and eggs, salt and pepper to taste.

Chicken soup - recipe 5 (chicken puree soup)

To prepare chicken cream soup you need the following ingredients:

— 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 decoration

Cooking method:

Wash the chicken and cut into small pieces. Wash the celery too, remove the skin and finely chop. Heat butter in a frying pan, add flour and fry until golden brown. Add celery there and fry it over low heat with continuous stirring for 5 minutes.

After this, 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 to a puree, add the remaining cream and beat again. Next, pour into plates, garnish with herbs and serve.

Chicken soup - recipe 6 (with sorrel)

Ingredients

500 g chicken;

2.5 liters of water;

table salt, peppercorns and bay leaf;

carrots and onions;

three potatoes;

200 g sorrel.

Cooking method

Cut the chicken into pieces, rinse and place in a pan. Fill with water, add bay leaf and peppercorns. Cook the broth until the chicken is completely cooked, skimming off the foam with a slotted spoon. At the end of cooking, add salt. Peel the carrots and grate into fine chips. Peel the onion and chop into small cubes. Fry the vegetables until golden brown. Peel the potatoes, wash and cut into small pieces. Sort the sorrel, rinse and chop. Remove the chicken from the broth. Place the potatoes in the broth and cook for ten minutes. Then add the roast and sorrel. Separate the meat from the bones, disassemble into fibers and place in 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 the vegetables. Place the washed whole chicken in a pan of boiling water. Place whole carrots, bell peppers and tomatoes here. Add peppercorns and bay leaf. Cook the broth for about forty minutes, skimming off the foam. Remove vegetables and chicken from broth. Separate the chicken meat from the bones and place it back into the pan. Drain the corn and add it to the broth. Finely chop the greens and add to the soup. Beat the eggs and, stirring continuously, slowly add them to the broth. As soon as the soup boils, turn off the heat and leave covered 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 onions;

100 g tomato puree.

Cooking method

Place the washed fillet in a saucepan, add water and cook for forty minutes over low heat. Remove the foam with a slotted spoon. Peel and wash carrots, mushrooms and onions. Cut the carrots into thin slices, chop the onion into small cubes, and chop the mushrooms into medium-thick slices. Take out the chicken fillet and cut it into fairly large pieces. Place the vegetables and mushrooms in the broth and cook until the onion softens. Add tomato puree and chicken meat to the broth and simmer for five minutes. Add vermicelli and cook for no more than a minute. Season with pepper and salt. Let stand covered for ten minutes. Pour into plates and sprinkle generously with chopped herbs.

Chicken soup - recipe 9 (with egg)

Ingredients

400 g chicken meat;

two bouillon cubes;

salt and dill;

carrots and onions;

four potatoes.

Cooking method

Pour water into the pan and add chicken meat. We put it on the stove. As soon as it boils, skim off the foam and add the peeled onion. Turn off the heat and cook for 15 minutes. Peel the carrots, cut into large pieces and place in the broth. Continue cooking for another half hour. Then put the potato pieces into the pan. Beat the egg, adding a little salt. Add bouillon cubes to the soup. Constantly stir the boiling soup with a spoon clockwise and pour in the egg in a thin stream. At the end, add the herbs and bay leaf.

Chicken soup - recipe 10 (with broccoli)

Ingredients

chicken breast - half a kilogram;

two liters of water;

herbs, pepper, salt and spices;

onion and carrot;

broccoli;

olive oil.

Cooking method

Place a pan of water on the stove, as soon as it boils, add the washed chicken breasts and cook for half an hour. Then remove the meat and disassemble it into small pieces. Heat the olive oil in a frying pan, add the onion, cut into half rings, and sauté until soft. Peel the carrots, wash them and cut them into rings. Add it to the onion and continue frying for another five minutes. Disassemble the broccoli into florets, place in a colander and rinse under running water. Place it in the pan with the vegetables and simmer covered for ten minutes. Place chicken meat and vegetables into the broth, add salt, pepper and spices and cook for 20 minutes. Serve the soup with sour cream.

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

2. You can give the finished dish a pleasant yellowish tint by adding fried carrots. If for some reason it is unacceptable in the soup, you can achieve the desired shade with the help of spices (for example, turmeric).

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

Thanks to its delicate consistency and a large number valuable elements, chicken soup is a great success. You can order such a dish even in the most expensive and sophisticated restaurant. But the most wonderful soup was probably prepared by your mother or grandmother. Each family has its own recipe for a dish whose taste is familiar from childhood. Let's find out how to cook it yourself, and also experiment with exotic options.

What are the benefits of chicken broth?

Chicken meat is perfectly digestible, saturating the body with essential proteins. Irreplaceable the amino acids in their composition bring chicken to first place in digestibility among all types of meat. At the same time, there is little fat in the product, which means that the calorie content of the dish will not be high. On average, chicken soup contains 40 kcal per hundred grams.

You can add almost any component to the broth, from traditional noodles and potatoes to exotic mushrooms, cream and citrus.

In summer, light broths with vegetables are useful, and in winter period Thick soups with legumes or mushrooms are good.

Chicken meat contains valuable B vitamins and many microelements. Thanks to them, eating chicken soup:

• has a beneficial effect on metabolic processes;
• improves the condition of skin, hair and nails;
• increases immunity;
• normalizes arterial pressure;
• has a positive effect on reproductive functions.

The valuable components of the broth have a suppressive effect on inflammatory processes. Warming and invigorating soup is recommended for colds.

What does it take to create the right broth?

The most important point is the choice of quality raw materials. When buying chicken you need to pay attention:

1. On the skin. It should be thin and light.
2. For fat. In high-quality poultry it is transparent, without yellow tint,
3. By smell. You should not buy chicken with a “smell.”
4. For giblets(if they are). There should be no bile spilled in the carcass. The liver must be intact.

The meat of a good bird for broth should be elastic, but not tough.

You can prepare the broth either from sets of chicken “spare parts” or from whole birds. In the latter case, it is necessary to trim off excess skin and fat so that the soup turns out tender and transparent.

To prepare the broth, meat, poured cold water, you need to bring it to a boil. Then reduce the heat and simmer for about an hour and a half, adding salt first. The finished chicken is removed, and the broth, if necessary, is filtered through cheesecloth.

How to cook chicken soup so that it is clear and tastes good? Revealing the secrets of experienced chefs:

1. You can't pour meat hot water . Only cold.
2. The resulting foam must be removed in time with a slotted spoon. If it sinks to the bottom, it will be impossible to remove the scale.
3. Cook chicken over low heat, intense boiling will deteriorate the quality of the finished product.
4. The sample can only be taken with a steel spoon.. Cutlery made from other materials distorts the taste of the dish.
5. Add frozen vegetables, for example, broccoli, you need a quarter of an hour before the end of the cooking process.

It will take an hour to an hour and a half to prepare broth from store-bought poultry. If you choose homemade chicken, you will have to increase the time by another hour. Most of these dishes are seasoned with chopped potatoes. Beginning housewives have a question: how long does it take to cook potatoes in soup? On average, from seven to fifteen minutes, depending on what slices it is cut into.

When serving, you can decorate the dish with half an egg, herbs or croutons.

Which chicken soup should I make for lunch?

Chicken-based first courses are suitable for both children's and adult menus. Try simple and delicious soups that will delight the whole family.

Chicken noodle soup with potatoes

This delicious chicken soup recipe with photo is easy to prepare.

Ingredients:

• one and a half liters of broth;
• 300 grams of boiled chicken;
• carrots, onions, potato tubers;
• 40 grams of vermicelli.

Cooking method:

1. Finely chop the onion, chop the carrots into cubes, and chop the potatoes into slices.
2. Sauté the onion for three minutes.
3. Add carrots and potatoes to it. Cook, stirring, for another five minutes.
4. Add vegetables to the hot chicken broth and simmer over low heat for a quarter of an hour.
5. The meat, previously removed from the broth and separated from the bones, is cut into pieces. Place it in a saucepan along with the vermicelli and cook for seven minutes.

Before serving, garnish the dish with chopped herbs.

Chicken soup with mushrooms

Mushrooms will add an unusual touch to the dish. You can take forest ones: they must first be boiled. But most often they use champignons or oyster mushrooms - they do not require additional processing.

Ingredients:

• half a kilo of chicken meat;
• 200 grams of champignons;
• onion, carrot;
• four small potatoes.

Cooking method:

1. Boil the meat in a two-liter saucepan for half an hour, then add the potatoes cut into slices. Add some salt.
2. Cut the remaining vegetables and mushrooms into cubes and simmer in oil for ten minutes.
3. They need to be added to the soup when the potatoes have boiled for five minutes. After the same period of time, the soup will be ready.

This dish can be seasoned with a little pepper and garnished with herbs.

Cheese soup with chicken

Thrifty housewives should adopt a recipe for soup with melted cheese and chicken.

Ingredients:

• two liters of broth;
• half a kilo of boiled chicken;
• the same amount of potatoes;
• a couple of cheeses;
• onion, carrot.

Cooking method:

1. Sauté finely chopped onions and carrots in butter for five minutes.
2. Add potato cubes to the hot broth and cook for five minutes.
3. Place the roast and chopped cheeses into the broth, bring to a boil and turn off.
4. Place the meat into plates in portions.

Cheese soup can be prepared from processed cheese with chicken, adding semolina for thickness. The cereal is covered before adding the cheese curds.

Creamy soup

The puree-like consistency gives first courses a delicate taste. Prepare creamy chicken soup step by step according to the recipe with photos.

Ingredients:

• 300 grams of chicken (preferably drumstick);
• two or three potato tubers;
• 100 ml cream;
• onion and carrot.

Cooking method:

It is better to pour this puree soup into heated plates.

Chicken soup with rice and potatoes

This first dish is not only tasty, but also very filling.

Ingredients:

• half a kilo of meat;
• a couple of potatoes;
• onion head;
• two thirds of a glass of rice;
• carrot;
• parsley.

Cooking method:

1. Pour cold water (two liters) over the chicken, cut into large pieces, boil, add salt and cook over low heat for about an hour.
2. Finely chop the onion and parsley, grate the carrots. Chop the peeled potatoes into cubes.
3. Remove the meat and separate from the bones.
4. Dip vegetables and washed rice into the broth, add salt, season with pepper and simmer for a quarter of an hour.
5. Place the meat cut into large pieces into the broth. Add parsley before removing from heat.

If you add slices of pickled cucumbers to this dish along with vegetables and rice, you will get a pickle.

Chicken soup with egg noodles

This dish was prepared by our grandmothers. How to cook chicken noodle soup to remember the taste of childhood?

Ingredients:

• chicken carcass;
• a couple of potatoes, carrots and onions;
• five to seven cloves of garlic;
• ground nutmeg, bay leaf, black peppercorns.

Egg noodles are made from a dough based on wheat flour and water with the addition of four eggs and salt. The rolled out layer of hard dough is cut into small strips.

Cooking method:

1. Boil the chicken for an hour, adding peeled carrots and onions to the pan.
2. Chop the remaining carrots and onions and sauté in vegetable oil.
3. Ten minutes before the broth is ready, add spices and salt.
4. Remove the meat and vegetables from the broth, discard the onions and carrots. And remove the bones from the chicken.
5. Place the meat back into the pan and add the diced potatoes.
6. Bring to a boil and simmer for five minutes.
7. Add the roast, coarsely chopped garlic and noodles. Simmer over low heat for a quarter of an hour.

Soup with homemade noodles Even novice cooks can cook chicken according to the recipe. If desired, you can supplement the dish with additional ingredients - spices or vegetables.

Pea soup with chicken

A delicious chicken broth soup according to the recipe with the photo can also be made with the addition of peas. It needs to be soaked for four to five hours to speed up the process.

Ingredients:

• one and a half glasses of peas;
• 2.5 liters of water;
• 400 grams of smoked breast;
• four potatoes;
• onion, carrot;
• a couple of cloves of garlic.

Cooking method:

You can decorate the soup with herbs and a spoonful of canned peas in each plate.

Unusual soups from around the world

Not only domestic chefs know how to cook chicken soup. Chicken broth-based dishes are popular all over the world. You can prepare delicious exotic food at home.

Chikhirtma

Aromatic seasonings in Georgian cuisine are a culinary prerequisite. Local chefs especially love cilantro, basil, pepper and saffron.

Ingredients:

• two liters of broth;
• a couple of large spoons of flour;
• celery stalk;
• spices (cilantro, saffron);
• egg;
• a little wine vinegar.

Cooking method:

1. Pass the sifted flour for a couple of minutes. Add cilantro and celery sprigs, wine vinegar to it.
2. Pour the mixture into the hot broth.
3. Dilute two saffron stamens in a spoon of water.
4. Use a slotted spoon to remove sprigs of greenery from the cooling broth and add the beaten yolk.

Fragrant saffron is added when the soup has cooled to 70 degrees, so that the delicate spice does not lose its aroma.

Noodle soup with chicken according to the recipe of Chinese chefs

This dish is prepared using rice noodles. You can buy it or make it yourself. To do this, dough from rice flour (a glass) and eggs are kneaded in water, rolled out and cut into strips.

Ingredients:

• can of preserved bamboo;
• ginger root;
• half a kilo of chicken;
• carrot;
• 150 grams of lean pork;
• soy sauce.

Cooking method:

1. Boil the noodles for three minutes with the addition of rice vinegar.
2. Boil the pork in two liters of water, after a quarter of an hour add the chicken and simmer until done.
3. Remove the meat and cut into cubes.
4. Strain the broth.
5. Place the meat back into the pan and bring to a boil.
6. Add ginger root, bamboo and carrots, chopped into strips.
7. After fifteen minutes, add the noodles and remove the pan from the heat.

Before serving, the soup is seasoned with soy sauce.

Mexican chicken soup

This delicious chicken soup recipe will delight burrito and enchiladas lovers.

Ingredients:

• chicken breast;
• can of canned beans (red);
• onion head;
• 50 grams of thin vermicelli;
• 100 grams of frozen corn;
• red pepper.

Cooking method:

1. From chicken breast make broth. Remove the meat and chop finely.
2. Fry the onion until transparent in olive oil.
3. Place chicken meat in a saucepan and fry it with onions for another five minutes.
4. Add beans without juice to meat and onions.
5. Pour chicken broth into the saucepan, after five minutes of cooking, add corn and vermicelli. It will be ready after five minutes of simmering on low heat.

This soup is served with finely chopped dill and nachos.

Any of these recipes will not leave your household and guests indifferent. At the same time, the family budget will not suffer.

Calories: Not specified
Cooking time: Not indicated

As many nutritionists say, soups do not have to be included in your diet, because they do not provide any benefit to the body. It is enough to consume 2 glasses more liquid, and you can refuse. Of course, it’s hard to argue with this, because after prolonged cooking there are practically no vitamins and microelements left in vegetables, but... But homemade soup is so tasty and cozy that I don’t even think of giving up cooking them. I especially love cooking soups in golden, clear chicken broth. Today I bring you a basic recipe. So, we prepare soup with chicken broth - simple and tasty.

Ingredients (for a 4 liter saucepan):

- chicken on the bone (preferably homemade) – 500 g;
- onions – 2 pcs. (medium size);
- carrots – 2 pcs. (medium size);
- “old” potatoes - 4-5 tubers (small);
- bay leaf – 1 pc.;
- allspice peas – 3-4 pcs.;
- table salt – 1 tbsp. l.;
- ground black pepper – 1/2 tsp;
- Provençal herbs – 1 tsp;
- turmeric, paprika and other seasonings - to taste;
- odorless vegetable oil – 3-5 tbsp. l.

Recipe with photos step by step:

1. First prepare the broth. I always cook poultry first courses. The broth turns out to be richer, more aromatic and less harmful. If you have chicken from a poultry farm, it is better to immerse it in cold water and boil it for 10 minutes after boiling. Then drain the first broth and cook the soup according to the recipe. It is best to cook chicken broth on the bone; the fillet will not produce a rich taste and color. I usually use the bones that remain after cutting the chicken into portions, but you can also use legs, drumsticks, thighs, etc. Wash the chicken meat thoroughly, remove any remaining feathers, cut excess fat, films and cores. Pat chicken dry with paper towels. Place in a saucepan. To make the broth taste bright, you need to cook the chicken with vegetables and spices. I took the standard set - onions, carrots, bay leaves and allspice. Peel the vegetables and wash them thoroughly. There is no need to chop them finely. Large carrots can be cut into 2-3 parts, no more. Leave the onion whole or halve. In addition to the ingredients listed above, you can add celery or parsley root, a bunch of greens tied with thread, etc. to the broth.




2. Pour the contents of the pan clean water and put on fire. Cook after boiling for 2-2.5 hours over low heat, without covering. I indicated the time for homemade chicken; for store-bought chicken, 1-1.5 hours will be enough. The broth should barely simmer, otherwise it will turn out cloudy. A grayish foam cap will periodically appear on its surface; it must be removed with a slotted spoon. You can also cook broth in a slow cooker using a special program or the “Multi-cook” mode. My slow cooker cooks under pressure, so it only takes 45 minutes to create flavorful chicken stock for soup.




3. While the broth is cooking, I suggest not wasting time, but preparing the other ingredients of the chicken soup. Peel the potatoes, carrots and onions and wash thoroughly.




4. Prepare roasted vegetables. Coarsely grate the carrots or cut into thin strips.






5. Heat vegetable oil in a frying pan or saucepan. Place carrots there. Stirring, fry until soft.




6. In the meantime, cut the onion into small cubes.




7. Add it to the soft carrots, stir. Cook for another 3-5 minutes until golden brown, do not forget to stir the frying, otherwise it will burn.




8. Remove soft rosy vegetables from heat and cool.






9. Prepare the potatoes. To prevent it from turning black while you are preparing other vegetables, you can fill it with cold, clean water. Cut it into cubes or bars. I like my potatoes to be soft in my soup, so I prefer starchy varieties. If you want the potatoes to retain their shape and texture in a dish, choose low-starch tubers, which usually have a white core.




10. Remove the chicken from the finished broth and let it cool. Also remove spices and vegetables, they will no longer be needed. Place the pan with the broth back on the fire and bring to a boil.




11. Add potatoes. Cook after boiling again for about 10 minutes.




12. Add frying and stir. If the soup is not thick enough, you can add half a glass of rice or buckwheat. Cook the dish for 15-20 minutes until all ingredients are soft.




13. Remove the cooled chicken from the bone and cut or disassemble into fibers, add to the pan.




14. Add salt.




15. And add seasonings. It is not necessary to indicate the spices indicated in the recipe; you can choose them to suit your taste.




16. Cook the soup for another 5-7 minutes. 1-2 minutes before readiness, you can add a small bunch of fresh, finely chopped herbs and turn off the stove after the soup boils. Serve warm or hot. This is how you get soup with chicken broth - very simple and tasty.

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