What to cook from chicken broth for the first. How to cook soup in chicken broth? Recipes

21.10.2019

It is a healthy first course, which is prepared in just one hour. It is worth noting that such food saturates the body very well, but it does not create a feeling of heaviness and overflow of the stomach.

Cooking Chicken Broth Soup

Essential Ingredients:

onions - one head;
potatoes - two medium tubers;
bay leaf - one small thing;
pepper - to add to the finished dish;
salt - to add to the broth;
carrots - one thing;
dill, parsley - half a bunch;
leek - to decorate the dish;
soup chicken - one half;
rice - three tablespoons.

Chicken broth soup: first course cooking

In order to make the soup delicious and rich, it is recommended to take chicken, designed specifically for this dish. It should be washed well, remove unnecessary veins and skin, and then dipped in salted boiling water, adding one bay leaf to it. It is worth noting that soup chicken is cooked for at least one hour. That is why all other ingredients should be added to the pan thirty minutes before the chicken meat is soft.

Chicken Broth Soup: Vegetable and Rice Processing

While poultry meat is being prepared, you can safely do the processing of vegetables. Potatoes and onions should be peeled and cut into small cubes, and it is advisable to grate the carrots on a coarse grater. Half an hour before the chicken is ready, all vegetables must be poured into the broth. Next, you can proceed to the processing of rice. If necessary, it should be sorted out, and then rinse well under cold water. Twenty minutes before the chicken soup is ready, it should be added to the broth.

Chicken Broth Vegetable Soup: Proper Serving

Serve chicken, vegetables and rice soup hot. Add finely chopped dill, leek and ground black pepper to a bowl of broth.

Chicken Broth: Supplement Options

It is worth noting that poultry soup can be cooked not only with rice, but also with other products. For example, small pasta or broken spaghetti, barley, dumplings, finely chopped white cabbage, etc. are ideal. In addition, a delicious chicken broth soup is very well obtained from home-made noodles. In order to replace it yourself, you will need the following ingredients:

chicken eggs - two pieces;
salt - half a small spoon;
flour - until the dough thickens.

The process of kneading homemade chicken broth noodles

Break the eggs into a deep bowl and beat thoroughly with a fork. Then they need to add half a small spoonful of salt and flour. Kneading the dough is recommended very cool, otherwise your noodles in the broth will simply soften. After preparing the base, it should be carefully rolled out, cut into long strips and finely chopped. Before adding to the soup, such noodles should be shaken well, and as much as possible to get rid of flour. As a rule, for complete preparation of the dough in the broth, it is recommended to boil it for only five minutes.

In this article we will tell you about how, and at the same time, how to cook chicken broth (firstly, sometimes you need a broth, and secondly, chicken soup all the same 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 noodles or vermicelli. Just note that it’s absolutely not necessary to buy a whole chicken for this, although this way is also possible if, for example, you want chicken stock for the first and boiled chicken for the second. If the plans include only chicken soup, then, it seems to us, 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 more fat broth), or chicken thighs (this is conditionally medium in terms of fat content, we often prefer it). Of course, there are also wings, but this, in essence, is "skin and bones" for the broth, it may come down, but there will be practically no meat in your soup.

Necessary:

Chicken (chicken breasts, fillets, chicken legs or thighs) - the amount of your choice, depending on how much chicken 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 onion
Salt - about 0.5 tablespoon (taste it!)
Black peppercorns - 8-10 peas
Bay leaf - 1-2 leaves
Carrots - 1 medium-sized piece
Potato - 6-8 medium-sized potatoes (the amount depends on the size of the potato and the desired density of your soup)
Vermicelli or noodles - the amount you want (about 200 grams - if it comes to the weight of dry purchased vermicelli before cooking)
Dill - according to your desire (note in parentheses that dill can be added to almost any soup, and it’s better to go directly to the plate right before use)

Cooking:

First we cook the chicken broth (it boils the same way as it does, but a little faster). I wash the chicken pieces with cold water, put it in a pan, fill it with cold water and put the pan on the stove for strong heating, do not close the lid, wait for the appearance of foam. 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 a foam forms on the surface of the broth shortly before boiling, carefully and quickly remove it with a slotted spoon so that the broth is transparent. When the broth boils, add carrots, salt, peppercorns, bay leaves and peeled onion whole, without cutting. When the broth boils again, we reduce the heating to a minimum, cover the pan with a lid. After a few minutes, we lift the lid and, making sure that our broth is slowly boiling and bubbling, close again, and in this state of quiet boiling under a closed lid, leave the broth to cook for 45 minutes.

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

If you do not cook soup for one day (which we often do, counting on 3-4 days), we advise you to cook the vermicelli separately, because if you cook 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 being cooked, we cook vermicelli (just for “dummies”: bring the water in a saucepan to a boil, add salt, pour in vermicelli, immediately mix thoroughly so that it does not stick, cook for 5 minutes after boiling, put 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 the 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 have passed boiling our chicken broth - the chicken is ready, the broth too. It is time to turn the broth into soup.

Throw the onion out of the broth (few people like pieces of boiled onion in the soup). We take out the pieces of chicken, if we want the sweat absorption process to look aesthetically pleasing and it would not be necessary to gnaw the chicken bones with the hands. While the chicken cools down so that it can be taken apart from the bones, put the cooked chopped potatoes in the broth, bring to a boil and cook for 30 minutes.

We disassemble the warm chicken by hand, separating it from the bones, it is better to discard the chicken skin, we divide the chicken into pieces. Pieces of chicken are put back into soup, bring to a boil and boil for 3-4 minutes.

Everything, the soup is ready.

Put 1-2 tablespoons of cold noodles in a plate, fill with very hot soup, add dill and eat, if we want. If the next day you reheat the soup in the microwave right in the plate, you can reheat the noodles in the soup. Now you know with vermicelli.

If you want to make chicken soup not with vermicelli, but with rice, then this is also easy. You do the same thing, of course, do not cook vermicelli, and at the same time, 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 boiling the broth, the soup will be ready.

REMEMBER: COOKING SIMPLY!

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ENJOY YOUR MEAL!

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The article contains recommendations for the preparation of chicken soup, as well as several of the most characteristic recipes for its preparation with different ingredients. Vermicelli, noodles, pasta, rice and pearl barley, as well as a variety of vegetables - this is not a complete list of products with which you can cook delicious chicken soup.

Although it’s quite difficult to spoil the chicken soup, here are some tips and tricks to help you get the best result. Just in case.

Always fill the chicken with cold water, never use either hot or even warm. Always drain the first broth (this way you will protect yourself from any harmful additives that feed the chicken along with compound feeds). To do this, fill the chicken with water, bring to a boil, and then drain the water, pouring the bird with fresh boiled cold water. Read more on how to cook the right chicken stock.

When tasting chicken stock, do this with a stainless steel spoon. Wooden, cupronickel, silver mask the subtleties of taste, distort them.

Starting to cook chicken soup “from scratch” (that is, if you do not have a preparation in the form of broth and frozen cooked meat), stock up 2-3 hours - it is unlikely that it will take you less time.

A really good soup really needs salt, preferably large. If you are on a salt-free (light-salted) diet, keep in mind that the taste of chicken soup will be worse, easier. But this, after all, is not so scary, health is more important.

Of course, it is best to use not frozen, but fresh chicken. This is due to the fact that thawing a bird leaves the chicken without its natural moisture, dry and less tasty. However, this is hardly achievable for most urban residents.

If you add frozen vegetables to chicken soup, do it 15 minutes before the end of cooking.

Try to use dishes with a heavy thick bottom for cooking soup, it distributes heat better and more evenly. It is desirable that the dishes are wide, this will allow the chicken to be poured with a minimum amount of water.

Do not let the soup simmer. The fire should be below average, even small, because otherwise the meat will become tough and the broth will be cloudy.

Cooking the broth preferably from dark meat, it gives more flavor, white meat is worse for this purpose. If you use chicken parts rather than a whole chicken, keep this in mind. Chicken soup set, which can often be found on sale, is good because it contains "bouillon-forming" pieces.

There is prejudice associated with the use of chicken legs. Do not neglect them! On the contrary, if you cook chicken leg soup, it will give it a mouth-watering gelatinous appearance (chicken legs are naturally prone to gelation). By the way, Asian cooking is based on the use of chicken legs in soup, by the way, preference is given to them, rather than fillet. Scale them with boiling water before sending them to the soup. But to peel off the legs of the skin after they are welded.

For those who are interested in low-fat recipes and results, advice on making chicken soup in 2 stages is useful. First, cook the broth in accordance with all the rules (with vegetables and herbs). Then cool it to the point where a greasy crust is visible on the surface. Remove this hard fat. In the second stage of cooking, you just continue to cook chicken soup further, adding those ingredients that are necessary for the soup.
You can cook chicken in advance and freeze it. So you keep it from drying out. Later, you can let it thaw and add to the soup with vegetables, pasta or rice.

In order for the taste of chicken soup to be especially rich, be sure to cook it along with the bones. And even when the meat is cooked, remove it from the bones, and leave the bones in the soup - let them boil until the desired concentration of taste of the soup is reached. However, keep in mind that nutritionists will object to such a culinary method - cooking bones increases the ability of a dish to increase cholesterol in our blood.

Chicken can be replaced with more diet turkey. All recommendations for cooking turkey soup are similar to “chicken” tips.

How to choose chicken for chicken soup?

If you cook the soup in accordance with all the rules, then the choice of chicken is very important. "Chicken makes a difference!" The ideal chicken for chicken stock (and soup) is a young chicken, not a teenager, but not a hen. The one that gained its weight on a free-range, without animal feed, with a weight of about 2 kg.

Alas, this is an ideal achievable only for those who specifically keep their own poultry yard or buy from a familiar farmer. For the rest, the offer is limited to what is in supermarkets. In the best case, it’s what is on the market, although you’ll probably not find a young bird there either. And yet even the “old lady” is more successful (at least the broth will be good) than the frozen broiler that is chopped with antibiotics and fattened for slaughter.

Now about broilers. Choose a large bird, mature, at least 2 kg. It is preferable, tastier and more aromatic. Consider yourself lucky if you meet a chicken with a “soup” mark on it.

Cook the whole carcass without cutting into pieces. Better chop it after. This, of course, will take longer, but the taste will be better and more concentrated. In addition, the broth will be cleaner and more transparent than if you chop uncooked chicken bones full of blood and bone marrow.

And now - recipes for making chicken soup: from simple to exotic.

Vermicelli Chicken Soup

One of the most popular options for chicken soup. Vegetables are usually added to the vermicelli. A very simple, tasty soup, it is easy to learn the alphabet of cooking chicken soup on it.

2 tablespoons of olive oil
1 medium onion, finely chopped
1 medium carrot, diced
1 large stalk of finely chopped celery
1 medium potato, peeled and chopped
1.5 l chicken stock
300 g sliced \u200b\u200bchicken breast fillet
50-70 g thin vermicelli
2 tablespoons chopped parsley

Prepare the broth. This recipe uses ready-made (and frozen) chicken stock and already boiled chicken. If you cook "from the beginning", use it. And we will continue.

Prepare the vegetables. Heat oil in a saucepan over medium heat. When it becomes hot, add the onion and sauté, stirring frequently, for 3 minutes. Add carrots, celery and potatoes and stew, stirring, for 5 minutes.

Combine all products in a specific sequence. Add chicken stock first, cover and bring to a boil, then reduce heat and simmer for 15 minutes. At the end, add the chicken meat and vermicelli, partially cover and cook for 5-8 minutes until the vermicelli is ready.
Innings. Add chopped parsley directly to the finished soup. Serve hot noodles chicken soup with freshly made bread toast.

Egg Noodle Chicken Soup

Classic chicken noodle soup is suitable for any time of the year, but is especially good during the cold winter months, and when we are unwell. This basic recipe can be selected as a guide. To save time, you can use pre-cooked chicken and frozen broth. Then you have to fill them up, and the soup is ready. If you do not cook from whole chicken, but from pieces, count the number of ingredients based on the weight of the meat.

Yield 12-14 servings. The description includes cooking chicken in a finished chicken stock.

2 tablespoons of vegetable oil
2 medium onions, chopped
3 medium carrots, chopped (possible on a coarse grater)
3 celery cuttings, cut into thick slices
1 chicken (2-2.5 kg)
2 liters of chicken stock
1 liter of cold water (or as needed)
4 sprigs of fresh parsley
3 sprigs of fresh thyme or 1/2 teaspoon dried thyme
1 bay leaf
salt and freshly ground black pepper
300-400 g egg noodles
finely chopped parsley for serving
1 egg
juice of half a lemon

Add oil to a preheated pan, and when it melts, pass the onions, carrots, celery for about 10 minutes, or until they are soft.

Cut the chicken into 8 parts (if you have chicken parts, then simply cut it into pieces). If the chicken is oily, it is not necessary to remove fat (an exception if you are on a diet). Add the meat and fat to the pan to the chicken stock. Add, if necessary, a little cold boiled water (the liquid level should be 5-7 cm above the contents of the pan). Bring to a boil over high heat, removing the foam that rises to the surface. Add bay leaf, parsley and thyme, you can in the form.
Reduce the heat to a minimum. Cook over low heat, without covering, until the chicken becomes very tender, about 2 hours.

Remove the chicken from the pan, let it cool. Remove herbs and bay leaf. Fat-free soup if you are not satisfied with excess saturated fatty acids and calories, removing any fatty crust from the surface of the cooled broth).

Now you can cut the chicken and skin-free bone into small pieces. Add the noodles to the broth, cook until tender for about 10 minutes. In the end, you can (optionally) break 1 chicken egg into a soup, beaten in lemon juice, and immediately mix the chicken noodle soup.

Put the meat back into the pan, season to taste with salt and pepper. Serve hot.

Chicken Rice Soup

Very logical, simple and extremely tasty soup with the addition of tomatoes and corn. His homeland is Mexico. Cilantro in this recipe is more than appropriate. However, for those who do not love her, there is another choice - parsley.

500 g chicken
1 liter of chicken stock
50 g of rice (preferably long-grain steamed)
1 can of canned corn (400 g)
1 red and 1 green sweet bell pepper (choose medium size)
4 tomatoes
green onion 3 pcs.
salt, bitter pepper (fresh red chili), cilantro to taste

Finely chop the onion, chop the tomatoes. Peel the seeds from peppers, cut into narrow long pieces.
Slice the chicken into small pieces. Fry in a heated pan with vegetable oil until golden brown.

Put the pot of broth on the fire, add washed rice to it and bring to a boil. Then turn down the heat and cook for 15 minutes. Add the chicken and let it simmer for another 15 minutes.

Prepare the tomato puree. To do this, mix peppers, tomato, chili, onions in a small hot pan with butter until a thick pasty state.

Add corn, tomato puree with peppers, salt and sugar to taste, lemon juice to the soup. Stir well and let it simmer for another 5 minutes.

Serve with cilantro (parsley) crumbled into a plate.

Almond Chicken Soup

Japanese food. A very exotic soup for us and very characteristic of the Land of the Rising Sun. Be sure to try this recipe, in which almonds are the main seasoning.

chicken meat 300 g
4 things. green onions
1 carrot
chicken broth 700 ml
half a lemon zest
1 tbsp. l olive oil
2 tbsp. tablespoons ground almonds
1 tbsp. l thin-fried almonds
1 tbsp. l soy sauce
1 tbsp. l lemon juice
salt, pepper to taste

Peel the chicken and cut it into thin, long pieces. Pour oil into a deep frying pan and sauté green onions for 2 minutes. Then add pieces of meat and fry them on 2 sides for 4 minutes. Put it all in a pan, pour chicken broth, add chopped almonds, soy sauce. Cook chicken until tender. At the very end, salt, pepper, season with roasted almonds. Serve with sour cream.

Chicken Bean Soup

Portuguese cuisine. Delicious bean soup with bacon, shallots and parmesan. Take note - the soup is extremely interesting! The output of 8-10 servings.

Soak the white beans overnight. If using canned food, just add it along with chicken and bacon at the end of cooking.

0.5 kg white beans
200-250 g bacon, cut into wide pieces
200-300 g chopped white onion
100-150 g cup chopped celery
2 tablespoons chopped shallots
1 tablespoon mashed garlic
2 bay leaves
1 teaspoon of salt
1/4 teaspoon cayenne pepper
2 liters of chicken stock
300 g diced boiled chicken fillet
1 cup grated parmesan

Put the beans in a large pot. Add water to cover the beans 5 cm, and let stand for at least 8 hours. Drain, fill with new and set to cook. To achieve the effect faster, try this trick: bring to a boil, cook for 2 minutes, then remove and let the beans brew for an hour. Then change the water.

Fry the bacon in a saucepan with a thick bottom over medium-high heat until crisp (it will take about 7 minutes). Place a slotted spoon on paper towels to remove excess fat.

Put the remaining melted lard, onions and celery into the same pan and simmer, stirring, until soft, for about 4 minutes. Add shallots, garlic, bay leaves, salt and cayenne pepper. Cook, stirring, until the shallots are soft, about 1 minute.

Add the vegetables to the beans in a saucepan and bring to a boil. Reduce heat, simmer slowly, without covering, stirring occasionally until the beans are soft, about 1-1 / 2 hours.

At the very end of cooking, add chicken and bacon to the pot with beans. Keep it on fire for another 10-15 minutes. Remove bay leaf.

Remove the soup from the heat. Chop the cheese right in the bowl of chicken soup. Delicious!

Chicken broth soup recipe may involve completely different foods. Someone makes this dish with noodles, someone with rice, and someone even uses vermicelli, dumplings or a beaten egg.

Today we will describe several options for making chicken soup. Which one to use for the dining table is up to you.

Chicken broth soup: recipe

Most often, noodles are put in chicken stock. Such a dish saturates the body well, but it does not contribute to the appearance of a feeling of heaviness in the stomach.

So what kind of foods do you need to make a chicken noodle soup recipe? For such a dish we will need:

large raw egg - 1 pc.;
wheat flour - from 3 glasses;

Cooking Chicken Meat Broth

This chicken broth recipe is worth using if you can thinly chop home-made egg noodles. Otherwise, it should be purchased at the store.

Before adding the flour product to the broth, it must be properly prepared. To do this, completely thawed soup chicken is washed well and cut off all unnecessary elements. Then it is laid out in a pan, poured with water and brought to a boil. The foam formed during this process is carefully removed.

Adding table salt and chopped onions to the broth, it is cooked over low heat for an entire hour. After this time, the soft chicken is taken out, cooled and cut into portions.

Cooking Homemade Egg Noodles

The presented soup recipe for chicken broth recommends using real egg noodles cooked at home. To do this, beat a chicken egg, add a couple of large spoons of ordinary water, salt and wheat flour to it. After mixing all the ingredients with your hands, you get a very cool dough. It is rolled out on a board, dried a little and cut into thin noodles. At the end, the dried product is laid out in a sieve and shaken vigorously.

The final stage in the preparation of the first course

Many housewives know the recipe for chicken broth soup. However, not everyone knows how to make such a dish using real homemade noodles.

After the meat broth is ready, it is necessary to put chopped meat and some greens in it. Then pour a little egg noodles into the pan. Bringing the ingredients to a boil, it is recommended to cook them for about 3 minutes, then remove from the stove and leave them under the lid for a while.

Serve chicken soup to the table.

Now you know the simplest recipe for chicken broth soup. You can find a photo of this dish in this article.

Having prepared dinner from chicken and homemade noodles, it is poured into deep plates and served to guests in a hot condition. In addition to such a dish, a bowl is served with fresh green onions, parsley and dill.

Another cooking option

What to do if housewives do not know how to cook and cut home-made egg noodles on their own? In this case, we recommend taking note of the soup recipe for chicken broth with noodles. This dish is prepared in the same way as the previous one. However, at the very end, not regular noodles should be added to the broth, but ordinary store-bought vermicelli. It is advisable to cook it no more than five minutes after boiling.

Step-by-step recipe for chicken broth dumpling soup

Dumpling soup is a favorite dish not only for adults but also for children. To prepare it, we need:

frozen chicken soup - ½ small carcass;
small onion - 1 head;
cold drinking water - 2.5 l;
large raw egg - 1 pc.;
wheat flour - 3 dessert spoons;
large carrot - 1 pc.;
vegetable oil - 35 ml;
common salt, chopped pepper - add at discretion;
fresh greens (onions, parsley, dill) - serve.

Making meat broth

Chicken broth soup, the recipe of which we are considering, turns out to be very satisfying and aromatic. For its preparation, the chicken carcass is completely thawed, it is cleaned of inedible elements, and then laid out in a pan with water, salted and brought to a boil. After that, remove the foam from the broth and cook it under the lid for sixty minutes. Over time, the soft chicken is removed, cooled, cut into pieces and returned to the pan.

Making dumplings and adding them to the broth

After the broth is ready, proceed to the preparation of dumplings. To do this, beat the chicken egg, salt and mix together with the flour. The output is a very viscous dough. It is spread in a strongly boiling broth in small portions. Six to seven minutes after adding all the dumplings, the dish is removed from the stove and left under the lid.

Make the roast

The soup recipe we are considering on chicken stock (you can find a photo of the finished dish below) involves the use of not only chicken and dumplings, but also vegetables such as carrots and onions. They are cleaned and then ground on a grater and with a sharp knife, respectively. After that, the vegetables are placed in a pan with oil and well fried. After seasoning the ingredients with spices, they are added to the already cooked chicken soup and mixed well.

Serve a hearty first meal

Fragrant soup with dumplings and roasting is distributed on plates and immediately presented to dinner. Additionally, this dish is flavored with a large amount of fresh herbs, as well as a small spoon of sour cream or mayonnaise.

Making a delicious dish with egg and rice grits

Surely, many housewives know the recipe for chicken soup with egg. After all, just such a dish was once made by our mothers and grandmothers. If you have never tried such a broth, then the method of its preparation will be presented to your attention right now.

So, the recipe for soup in chicken broth with rice requires the use of:

frozen chicken soup - ½ small carcass;
small bulbs - 1 head;
cold drinking water - 2.5 l;
large raw eggs - 1 pc.;
large long rice - 1/3 cup;
large carrots - 1 pc.;
potatoes - 1 medium tuber;
salt, chopped pepper - add at the discretion;
fresh greens (onions, parsley, dill) - serve.

Cooking a delicious meat broth

To prepare a rich soup, the chicken carcass is completely thawed, and then it is washed well and all unnecessary elements are removed. After that, it is placed in a deep pot, poured with water and brought to a boil. After removing the foam from the surface of the broth, it is closed with a lid and cooked for forty minutes. After the specified time, still harsh meat is taken out, cooled and cut into portioned pieces. After that, they are again laid out in the broth, and then salted, carefully washed long rice, diced potatoes, grated carrots and chopped onions are added. After mixing the ingredients, cover the pan with a lid and cook over low heat for about 25 minutes. During this time, cereals and vegetables will become completely soft and edible.

The final stage in the preparation of delicious and rich soup

After all the main ingredients are cooked, you should proceed to lay the chicken egg in the broth. To do this, beat it thoroughly with a fork or mixer, and then combine with chopped green onions, dill and parsley. In conclusion, the resulting mass is carefully poured into a boiling meat broth with rice and vegetables. So that the egg does not catch and does not form a lump, in the process of laying it, chicken broth is recommended to be thoroughly stirred with a large spoon. This action will contribute to even distribution of the product. As a result, you will get a very tasty and rich meat soup with visible egg chips.

As a last resort, add black allspice to the broth and then remove from heat, close the lid tightly and leave it aside for a while.

How to serve rice soup with egg to the table?

As you can see, cooking homemade chicken soup does not take much time. After the meat broth with vegetables, cereals and eggs is ready, it is safely poured into plates. To the table such a dish is served only in a hot state, along with a slice of bread and a spoonful of fresh sour cream.

You can cook chicken soup not only with the addition of homemade or store noodles, dumplings, rice cereals and eggs, but also with other ingredients. In addition, very often meat broth is made without the addition of any components. Remove the chicken from it, and distribute all the liquid into bowls or plates. Peppering and flavoring the aromatic broth with fresh herbs, it is presented to the table along with pies and other flour products. Typically, this serving of chicken soup is used in oriental cuisine. Despite the fact that the broth is empty, it still saturates the human body well and gives it a lot of strength. Enjoy your meal!

Chicken meat is a tasty and healthy dietary product, characterized by easy digestibility, low calorie content and high protein and iron content. Due to the valuable composition of amino acids, low fat levels and beneficial effects on the gastrointestinal tract, this product is recommended for use by both adults and children, especially those who need building material for the harmonious development of the body. In this article, we will tell Vac to cook a delicious chicken soup.

No less valuable properties and has chicken stock. With proper cooking, it turns out fragrant, light and very mouth-watering. Even the most fastidious eaters will not refuse a plate of delicious freshly prepared soup.

Chicken Soup - Preparing Meat

Chicken is good in that you can use almost any part of the carcass to cook the soup: breast, thighs, wings, chicken legs, and even the so-called soup sets, including chicken giblets, trimmings, sacro-lumbar, or backs, which are not so popular among buyers.

Before cooking, thoroughly rinse the chicken or its parts with running water. This also applies to a frozen product, which must be completely thawed before cooking.

Chicken soup - a choice of dishes

To make the chicken broth tasty and saturated, it is necessary to cook the product in a sufficiently voluminous container. When choosing a pan, pay attention to the fact that the meat was completely covered with water and freely placed in a container. The liquid level should not reach the very edge of the pan, otherwise, when boiling the broth, you risk staining the stove.

One liter of the finished broth will be enough for 3-4 plates, so when you start cooking and choosing the pan of the required volume, consider this to calculate the number of servings.

Chicken Noodle Soup

A quick and easy recipe for traditional chicken soup.

Ingredients:

chicken meat (breast, chicken, thighs or soup set) - 0.5-0.6 kg;
potatoes - 0.3-0.4 kg;
onions - 2-3 pcs;
carrots - 1-2 pcs;
sweet pepper - 0.5 - 1 pc;
salt;
bay leaf;
ground black pepper;
boiled chicken egg or several quail eggs for decoration

For noodles you will need:

egg - 1 pc;
flour - 0.2-0.4 kg;

Cooking Method:

We fill the pan with 3 liters of water and put in it well-washed chicken meat. Turn on a strong fire and bring the broth to a boil. Carefully collect the “foam”, reduce the gas and cook on low heat for 40-50 minutes.
Until the broth reaches readiness, we proceed to the manufacture of noodles. Drive 1 egg into a deep bowl, add flour and knead a cool dough. Using a rolling pin, we roll out the dough into a thin layer and cut into strips of 3-5 cm. We divide each strip into several parts, depending on the required length of the noodles.
Peel and dice potatoes and onions, strips - sweet pepper. Three carrots on a coarse grater or cut into thin half rings. We put the pan and pour a little vegetable or olive oil into it. When the oil warms up, add pepper, carrots and onions to the pan and fry for 5-6 minutes until half cooked.
We take out the chicken from the cooked broth and set it to cool. We lay potatoes.
We disassemble the cooled chicken carcass, getting rid of the cartilage and seeds, and cut the meat into small pieces.
Add the cooked vegetable frying along with the chicken to the broth and let it boil for 7-10 minutes, after which we put the noodles in the soup. Soup will be ready in 5-7 minutes. It remains to add salt, bay leaf and spices to taste.

Serving: pour the noodle soup into deep plates and decorate with greens, grated or halved eggs. If desired, add a little chopped garlic or hot pepper.

Vermicelli Chicken Soup

A simple and tasty recipe for a rich chicken soup.

Ingredients:

potatoes - 0.3-0.4 kg;
vermicelli - 0.1-0.2 kg;
onions - 2-3 pcs;
carrots - 1-2 pcs;
bay leaf;
salt;
ground black pepper;
grated hard cheese, boiled chicken egg or some quail eggs for decoration

Cooking method:

Pour 3 liters of water into the pan, place the chicken in it and leave it over high heat. When the water begins to boil, carefully remove the foam and reduce the heat to a minimum. Cook the broth for 30-45 minutes.
While the broth is boiling, peel and chop the vegetables. If you or your household do not like the presence of any particular ingredients in the soup (onions, carrots), and you want the broth to be beautiful and aromatic, you can add the whole vegetables right during cooking and remove them when the broth is ready.
We take out the cooked meat and set aside to cool.
We put potatoes, cut into small cubes, into the broth. Fried chopped onions and carrots in sunflower or olive oil until half ready.
When the broth with potatoes boils for 5-7 minutes, put the meat cleaned of bones and veins in it, lay the vegetable frying of carrots and onions. Cook for 10 minutes on low heat.
5 minutes before the end of cooking the soup, put vermicelli in it. Add salt, black pepper and 1-2 small bay leaves. Turn off the gas and let the dish stand under the lid for about half an hour.

Serving: pour chicken soup with vermicelli into deep plates or special portioned tureens and decorate with finely chopped greens, a small amount of grated cheese or chopped halves of a chicken or quail egg.

Polish Chicken Soup with Mushrooms

Extremely tasty and fragrant chicken soup, perfectly satisfying hunger. It can be served both in cold and in hot form.

Ingredients:

chicken fillet - 0.5-0.6 kg;
mushrooms - 03-04 kg;
onion - 1 pc;
carrots - 1 pc;
tomato puree - 100 g;
ground black pepper;
greens - parsley, dill, basil, cilantro (optional);
salt.

Cooking method:

Pour thoroughly washed and peeled chicken fillet with 3-4 liters of water and cook about 40-45 minutes on low heat.
While preparing the broth, peel and cut into small cubes vegetables and mushrooms. If you use dried mushrooms - 1-1.5 before cooking, they must be poured with cool water and soaked. Fry chopped vegetables in vegetable or olive oil.
We take the fillet out of the broth, let it cool, and cut into large pieces.
We put in a boiling broth steamed vegetables in a pan, chopped fillet and mushrooms. Cook about 5-7 minutes.
Add 100 g of tomato puree to the soup and leave the soup on fire for another 5 minutes.
Salt and pepper the dish, pour the chopped greens, remove the soup from the stove and keep the dish under the lid for another 10-20 minutes.

Serving: Polish soup with mushrooms, served in deep plates or large soup cups, either hot or cold. You can decorate the dish with chopped yolk, quail eggs or small garlic croutons.

Chicken Dumpling Soup

Speaking about how to cook delicious chicken soup, don’t mention the chicken soup with dumplings. Very satisfying and tasty, it will appeal to even the most demanding gourmets.

Ingredients:

chicken meat (breast, chicken, thighs or soup set) - 0.5-0.6 kg;
onions - 1-2 pcs;
carrots - 1 pc;
sweet bell pepper - 1 pc;
potatoes - 2-3 pcs (optional);
garlic - 1-2 cloves;
vegetable oil - 1 tbsp;
greenery
bay leaf;
ground black pepper;
salt;
greens - parsley, dill, basil, cilantro (optional)

For dumplings:

egg - 1 pc;
flour - 6-8 tbsp .;

Cooking method:

First of all, we wash the chicken meat and start cooking the broth. We collect 3 liters of water in a saucepan, lay the chicken and put on fire. When the water boils, we reduce the gas to a minimum and over low heat we cook the broth for about 45-50 minutes.
While preparing the broth, peel the vegetables. Cut the potatoes into small cubes, finely fry the onions and carrots and fry.
We proceed to the preparation of dumplings. Take an egg and separate the protein from the yolk. We cover the dishes with protein with cling film and put them in the refrigerator. To the yolk, add 1 tablespoon of vegetable oil, a pinch of salt and 3-4 tablespoons of flour. Mix thoroughly. Pour into the resulting mass about 100-200 ml of broth from the pan and mix again. Pour finely chopped garlic and herbs and add a couple more tablespoons of flour to form a viscous mass resembling thick sour cream. We take out the protein from the refrigerator and beat it well until foam forms, after which we carefully interfere in the dough.
We take the meat out of the broth, let it cool slightly and, if necessary, remove the cartilage or bones. Cut the meat into small pieces and put it back into the broth with the potatoes.
Bringing the potatoes to half-preparedness, using a teaspoon we form dumplings from the dough and send them to boil for 3-4 minutes. When the dumplings come up and increase in size, we put in the broth vegetable frying of carrots and onions.
Add salt and pepper, 1-2 small bay leaves. After 5 minutes, remove the pan from the heat and let the soup brew for 20-30 minutes.

Serving soup: serve the dish in beautiful deep plates, decorated with greens.

Chicken Soup

Delicate chicken soup with a pronounced taste and aroma that will appeal not only to adults, but also to children. Will become your family's favorite meal.

Ingredients:

peeled chicken fillet - 0.3-0.4 kg;
cream - 200 g;
celery - 50 g;
butter - 25 g;
flour - 1 tbsp;
salt;
ground black pepper;
greens - parsley, dill, basil, cilantro (optional)

Cooking method:

Cook chicken broth. We take out the breast and cut it into small pieces.
We clean the celery, finely chop and fry it in butter with the addition of 1 tablespoon of flour until golden brown, stirring constantly.
Add the chopped chicken meat to the pan and pour all 50-100 g of cream. Stew for 5-7 minutes.
Remove the pan from the heat, transfer its contents to a deep container and add cream and broth in equal proportions. Beat thoroughly with a blender.

Serving: pour the prepared chicken soup puree into plates, decorate with chopped herbs or small croutons and serve to the table.

Grilled Chicken Soup

A delicious and nutritious chicken soup for every day.

Ingredients:

chicken meat (breast, chicken, thighs or soup set) - 0.5-0.6 kg;
groats (buckwheat, rice, millet, corn grits) - 0.5 cups;
potatoes - 3-4 pcs (optional);
onions - 2-3 pcs;
carrots - 1-2 pcs;
ground black pepper;
bay leaf;
greens - parsley, dill, basil, cilantro (optional);

Cooking method:

Cook the usual chicken broth. When the meat is completely ready, remove it from the pan and set aside to cool.
Pour the selected cereal into the broth and cook the soup over low heat.
Peel and chop vegetables. Fry them in a pan in olive or vegetable oil.
We disassemble the chicken meat and cut it into small pieces.
After making sure that the cereal is almost ready, put vegetable frying and sliced \u200b\u200bmeat slices in the broth. Add bay leaf, salt and spices to taste.
Cook the soup for about 6-8 minutes, and remove from the stove. Let us brew for about half an hour.

Serving: serve the soup in deep plates, after decorating with finely grated cheese, herbs or boiled egg.

The perfect chicken soup - the secrets of experienced chefs

To make the chicken broth light and transparent, it is necessary to cook it on low heat and be sure to remove the “foam” when boiling. Otherwise, the dish will turn out muddy and will look unappetizing;

In order to achieve a pleasant yellowish tint at the end of cooking, add fried carrots or some spices, such as turmeric or hazel, to the broth;

To get the aromatic mashed soup, in the finished chicken broth you need to add already cooked vegetables and beat the mass well with a blender.

Now you know how to make a delicious chicken soup. Use these recipes and delight your household with mouth-watering and healthy dishes.