Greetings, dear readers! Today I will tell you how to cook first courses in chicken broth. These soups are tasty and nutritious. They are loved and appreciated not only for their simplicity and taste qualities, but also for healing properties. A cup of fragrant hot broth can cure colds and general weakness caused by a long illness or major surgery.
You can cook a simple soup from whole chicken Or take only white meat. In the first case, the dish will turn out to be more rich, and the second option is perfect for people who are on a diet.
Best Chicken Soup Recipes
A light first course with noodles and chicken, suitable for the dinner table. It is nutritious and very satisfying. You can cook soup even without potatoes, then the broth is more rich and not heavy, the taste of meat is better preserved. This dish is energizing and invigorating.
To prepare this dish, you should take chicken meat, water, carrots, onions and butter. You can decorate with dill. The finished meal contains 85 calories.
- Rice
One of the favorite dishes of children, because it turns out tasty and nutritious. To increase satiety, it is better to cook soup with potatoes or pumpkin. lovers piquant taste and Indian cuisine I recommend adding a little curry spice.
To prepare the soup, you need to take chicken breast, rice, water, salt and potatoes. I recommend to decorate the dish with chopped green onion. Calorie content - 28 kcal.
- with buckwheat
One of traditional dishes Russian cuisine, requiring a minimum of products. For cooking, you will need chicken meat, buckwheat, potatoes, carrots, onions, garlic and spices.
Calorie content of buckwheat soup - 49 kcal.
- pea
A dietary dish that contains a lot of protein and calories, but at the same time less fat thanks to chicken meat. For cooking, it is better to take the breast, as it is more juicy and soft. I advise you to let the dish brew a little before serving.
To prepare the soup, you will need peas, frozen beans, carrots and salt. Its calorie content is 29.5 kcal.
- cheesy
gourmet dish french cuisine based processed cheese and chickens. It perfectly satisfies hunger, looks very appetizing and cooks quickly. Cheesy taste will appeal not only to adults, but also to children. Serve cheese soup you can with garlic croutons or white bread toasts.
You can make cheese soup from simple and inexpensive products: chicken fillet, carrots, potatoes, water and processed cheese. The finished meal contains 45.8 calories.
- with spinach
Light, simple, but at the same time amazing dish suitable for family dinner. You can use fresh or frozen spinach. I recommend putting it without defrosting. Vegetable soup is useful for children and adults in the summer. It turns out nutritious and satisfying, saturates the body with the necessary nutrients.
For cooking you need spinach, chicken bouillon, carrots, potatoes, onions, salt and dill. The energy value in 100 g - 42 kcal. Perfect for those who play sports and follow a diet.
- From smoked chicken
Fragrant soup with amazing taste. You can cook it in just 10-15 minutes. I prefer to take the brisket or chicken legs, but wings are also suitable. They should be cut into pieces and laid in the middle of cooking. Greens are best added directly to the plates when serving. If desired, you can pour it into the pan, but then the broth must be brought to a boil.
For cooking, we take potatoes, smoked meats, peas, carrots, onions, salt and herbs. Calorie content in 100 g of the dish - 47 kcal.
- Broccoli, potatoes and chicken
Healthy and bright first course with an incredible aroma. Be sure to disassemble the broccoli into small inflorescences. I recommend cutting the chicken breast into small pieces. Serve with cheese and chopped red onion.
To prepare the soup, you should take breast, chicken broth, potatoes, celery, broccoli, milk, olive oil, red onion and flour. The energy value of a dish per 100 g is 85.4 kcal.
- with sorrel
Delicious and healthy summer soup which is easy and quick to prepare. In France it is made on the basis of mushroom broth and lemon juice. In Greece, they prefer to cook with the addition of a mixture of eggs and lemon juice. Many cooks use raw chicken eggs. First, they are beaten, and during the boiling of the broth, they are poured in a thin stream, without ceasing to stir. The result is beautiful and refined protein filaments.
For cooking, you will need potatoes, chicken, tomato paste, sorrel, flour and olive oil. Serve the dish hot with the addition of sour cream and boiled eggs. His the nutritional value is 142 kcal per 100 g.
- With cauliflower
It has a bright color and a special cabbage aroma. Suitable for diet food, as it turns out light and at the same time nutritious. You can cook it not only on the stove, but also in a slow cooker by selecting the “Soup” mode.
For cooking, take chicken leg, carrots, cauliflower, potatoes, water and onions. You can make the soup unusual with the help of milk. It is enough to boil it and pour it into the cabbage broth. Decorate the finished dish with herbs and lightly sprinkle with turmeric. Its calorie content is 44.2 kcal per 100 g.
- With young cabbage
A thick and rich soup paired with green onions, parsley, cilantro and dill. Young cabbage does not boil soft and retains its color, since it is not subjected to special heat treatment. If desired, you can add to the dish green pea or green beans.
Of the ingredients you will need minced chicken, potatoes, carrots, onions, cabbage, spices, vegetable oil, dill, protein and cream. The energy value of the dish is 62.3 kcal.
- With dumplings
A hearty, tasty and simple dish that requires affordable and not very expensive products. To make the broth a beautiful golden color, I recommend buying chicken in the market, and not in the supermarket.
To prepare the base, you should take filtered water, chicken thighs, potatoes, onions, carrots, sunflower oil, Provencal herbs, cloves, salt and allspice. We make dumplings from eggs wheat flour with a pinch of salt added. Calorie content per 100 g of the dish - 49.8 kcal.
- With chicken meatballs
An excellent dish for children's diet. It turns out hearty and very fragrant. Prepares easily and quickly. You can take chicken fillet or minced meat. Some housewives add soaked bread crumb to the minced meat to make the meatballs more juicy. For flavor, I recommend putting celery greens in the soup.
Of the ingredients you will need minced chicken, potatoes, carrots, onions, vermicelli, vegetable oil, herbs, pepper and salt. You can use mushrooms if you like. The calorie content of the dish is 34.3 kcal.
- With lentils
Low calorie, tasty and healthy soup containing a third of the daily protein requirement. To make it more fragrant, do not forget to add chopped garlic. Use chicken breast or thighs for cooking.
In addition to chicken, you will need onions, carrots, potatoes, salt and spices. For piquancy, you can add lemon juice, garnish with fresh parsley or dill. This dish contains 68 kcal.
- With red rice
Lung diet dish, which is bright and original thanks to red rice. This product is considered healthy, but it takes longer to cook white rice. You can serve in portioned tureens, decorating with any greens or grated parmesan on top.
For cooking, you should take water, chicken, rice, potatoes, sunflower oil, tomatoes, dried bay leaves and spices. Calorie content in 100 g of soup - 61 kcal.
- With pickles
Unusual fragrant soup resembling a pickle. In addition to pickles, I recommend taking white canned beans. To spice up, use various seasonings and spices, parsley or dill. Before serving, the dish must be brewed under the lid for 15 minutes.
For cooking, you will need pickles, water, chicken fillet, potatoes, carrots, canned white beans, vegetable oil, spices and herbs. One serving contains 316 kcal.
- With poached eggs
A delicious dish of French cuisine made from homemade chicken, tender natural noodles and an airy boiled egg. It turns out to be satisfying and will undoubtedly surprise all family members not only with appetizing appearance but also delicate aroma and great taste.
For the broth, you need to take chicken, distilled water, carrots, onions and black pepper. We make noodles from wheat flour, chicken egg, salt and pure water. For a poached egg, take an egg, table vinegar and salt. Sprinkle with green onions and black pepper before serving. Sour cream can be added if desired. Energy value per 100 g - 47.9 kcal.
- With barley
Unusually fragrant first course from chicken thighs and barley. Can be served with or fresh homemade bread, garnished with garlic and chopped herbs.
For cooking, you need to take purified water, chicken thighs, pearl barley, potatoes, carrots, celery, onions, rosemary, spices and sunflower oil. When serving, add a few drops of lemon juice to each serving. Calorie content per 100 g - 30.4 kcal.
- With Hawaiian mix in a slow cooker
A light and nutritious soup that is easy and quick to prepare in a slow cooker. The Hawaiian mix typically includes rice, corn, sweet red peppers, and green peas. These vegetables give the broth a beautiful shade and saturate it with vitamins.
For cooking, you need to take the Hawaiian mixture, meat, potatoes, onions, water, vegetable oil, salt and spices. When serving, use sour cream and chopped herbs. Energy value per 100 g - 34.5 kcal.
- Millet
Very tasty and healthy homemade soup from chicken meat with wheat and mushrooms. Millet is considered one of the most fortified cereals. It also contains proteins, fats, trace elements and amino acids important for life. Millet normalizes the level of cholesterol in the blood and removes toxins from the body.
To prepare millet soup, you will need potatoes, millet, chicken broth, onions, carrots, mushrooms, dried bay leaves and spices. Garnish with chopped parsley when serving. Calorie content - 35 kcal.
- With champignons and vermicelli
Low calorie, nutritious and fragrant dish, which is enjoyed by children and adults. To give it a pleasant color and aroma, I recommend adding celery root or parsley to the broth during cooking. If you expect to feed the whole family, then you should buy a whole carcass of homemade chicken.
For the broth, we need meat, clean water, vermicelli, potatoes, mushrooms, vegetable oil, onions, salt and herbs. Nutritional value per 100 g - 44 kcal.
- Carrot chicken
Nutritious and hearty meal on every day. Good for dieters, children and the elderly. If desired, you can experiment by adding olive oil, herbs and other ingredients.
To prepare carrot puree soup, you will need carrots, water, chicken fillet, young zucchini, onions, potatoes and spices. The dish turns out bright and tender, if you carefully beat in a blender until smooth. Calorie content per 100 g - 24.8 kcal.
- From chickpeas and cauliflower
Fragrant, tasty and satisfying vegetable soup suitable for those who follow the figure. Thanks to chickpeas, it saturates the body for a long time, provides it with important vitamins and minerals.
We will need chicken broth, boiled chickpeas, onion, garlic, potatoes, capsicum red pepper, fresh root ginger, tomatoes own juice, cauliflower, extra virgin olive oil, cumin, curry and fresh herbs for garnish. The nutritional value of a serving is 295 kcal.
- with corn
Gentle and light soup. Rice, chicken and corn are the perfect combination, complementing each other. I usually use frozen corn, but you can use fresh or canned.
We will need chicken meat, corn, potatoes, rice, carrots, onions, vegetable oil, salt and pepper. Serve hot. Optionally you can add soy sauce and ginger. Calorie content - 49.4 kcal.
- With pepper and vermicelli
A simple, light and satisfying first course for a change everyday table. Prepares quickly, does not require expensive and exotic ingredients.
It is necessary to take chicken fillet, water, onions, carrots, vermicelli, potatoes, salt, garlic, vegetable oil, bay leaf and spices. Energy value - 54 kcal.
- with celery
A rich first course that is perfect for a Sunday winter lunch. Use whole chicken or parts, but be sure to include the skin. Stew prepared vegetables under a closed lid for at least 5 minutes. I recommend cooking the soup itself in a deep saucepan with a thick bottom or a cauldron. Top it off with garlic buns when serving.
For cooking, you need to take meat, carrots, water, celery, pasta, onions, thyme, salt, garlic and ground black pepper. Calorie content - 20 kcal.
- With white beans
When traditional soups and bored, you can try to make a delicious and nutritious first course of white beans. Beans are enriched with fiber, vitamins and trace elements, and the recipe does not require a large number of ingredients. Be sure to pre-fill the beans with water for 4-5 hours. Then it will soften well during cooking, while retaining its shape.
For cooking, you should take chicken breast, beans, carrots, potatoes, vegetable oil, garlic, tomato juice and spices. If you want the carrots to remain slightly firm, put them in the broth last. Nutritional value per 100 g - 40.9 kcal.
- With zucchini
Fragrant, delicate and tasty dish of French cuisine. It is considered dietary and extremely useful thanks to vegetables. Doctors recommend this soup for people working in heavy production and for those who have had serious illnesses. Zucchini is a real storehouse of vitamins and minerals. To prepare the broth, use the breast or drumstick without the skin.
We will need meat, potatoes, zucchini, tomatoes, carrots, bell peppers, onions, vegetable oil, spices and herbs for decoration. To make the soup more satisfying, you can add vermicelli to it. Calorie content per 100 g - 42 kcal.
- With egg and tofu
Low calorie and very tasty dish Chinese food. The perfect solution for a family lunch or dinner. Tofu cheese contains easily digestible vegetable protein, essential amino acids, vitamins, calcium and iron necessary for the body. Tofu also reduces the level of bad cholesterol and is useful for women over 45 in that it helps prolong youth and preserve natural beauty.
For cooking, you need to take white chicken meat, water, noodles, tofu cheese, garlic, green onion, fresh ginger, salt and pepper. Add some lemon juice at the end for a spicy taste. Energy value per 100 g - 67.8 kcal.
Benefits of chicken soup
Chicken broth soup helps relieve cold and flu symptoms. It clears the upper respiratory tract and reduces the symptoms of the common cold. The fat contained in the soup has a softening effect on the throat, relieves inflammation and pain in the nasopharynx. If you notice signs of infection in yourself, do not rush to buy expensive medicines, try drinking a cup of hot broth before going to bed. In the morning, your condition will noticeably improve.
Chicken broth is useful for disorders of the gastrointestinal tract. It promotes the production of gastric juice and stimulates digestion. Soup should be eaten by people suffering from gastritis and those who for a long time could not fully eat due to health problems.
Homemade chicken broth is recommended for people with pathologies of the gallbladder and pancreas, but not more than 1 time per week. Such a dish is contraindicated for urolithiasis and gout. It can exacerbate the accumulation of urate crystals.
- To make the chicken broth clear, I recommend adding peeled carrots and onions. Then the soup will be a beautiful shade and get an extra taste.
- Avoid salt and spices. For a rich taste, it is better to throw a couple of sprigs of parsley during cooking or chopped greens in ready soup.
- The longer the meat is cooked, the more medicinal properties from it passes into the broth.
- When cooking, the broth should not boil much, but only gurgle a little.
- Choose natural farm products for soup. It is better to prepare the broth from lean chickens, since they contain less extractives that negatively affect the deposition of salts and the production of gastric juice.
- Drain the first boiled water and remove the fat that appeared on top of the broth.
Conclusion
We got acquainted with interesting recipes making chicken soup. It is useful to add it to the diet, since the broth is rich in polyunsaturated acids, which improve heart function, vascular health, and prevent heart attacks and strokes.
If you cook a dish of bones and cartilage, then it should be included in the patient's menu for fractures. This soup speeds up the process of fusion of bone tissue. In addition, it contains B vitamins, which are involved in fat and carbohydrate metabolism, improve blood circulation and normalize the functioning of the central nervous system.
During the heat treatment process, meat products lose a lot of their useful vitamin and minerals. For proper cooking soup from chicken breast, to preserve a large part of its useful substances, you need to know how to properly prepare this type of meat, how long the process of creating a dish should take.
How long to cook chicken breast
One of the most affordable and popular meat products is considered to be chicken breast meat.
Most housewives believe that during the cooking process, white chicken meat becomes tough and bland, and this type of meat is best suited for cooking fried, stewed or salad. This opinion is very erroneous - to cook the breast, you just need to know how to choose it correctly, how much time you need to allocate for the cooking process.
In shops and supermarkets, chicken is sold chilled or frozen. Before cooking the breast, thaw the meat at room temperature and then start the next heat treatment. The main secrets of boiling white meat for broth and soup are:
- Chicken fillet does not need to be separated from the bone, remove the skin from it for greater saturation, flavor of the dish;
- The water should be cold, covering the meat;
- Add salt and spices only after boiling;
- The fire after boiling should be reduced so that the cooking process is slow and gradual, and the breast is then more juicy;
- When preparing soup, boil fillets for no more than twenty minutes after boiling;
- Greens, bay leaf should be added at the end of cooking so that meat and other products do not taste bitter;
- To reduce the entire cooking process, you can pre-cut the meat into pieces.
Another important fact that affects the whole process of cooking chicken breast is that the chicken can be grown at home and the cooking process will definitely increase in time. To check the readiness, you just need to pierce the meat with a fork and see the color of the juice flowing out - red and pink indicate the unpreparedness of white meat.
Quick recipe
The benefit of a liquid and hot dish with chicken fillet mainly lies in the fact that ¼ meat consists of protein, it is low-calorie and perfectly supports the immune system, bringing vitamins B, C, PP, A into the body, minerals - iron, sodium, magnesium, potassium , chlorine and many others.
Cool the breast at normal room temperature, rinse, cut into pieces three centimeters in size and put in a saucepan, pour cold water. On the stove after the start of boiling, removing the foam, cook for ten minutes.
In parallel with the boiling process, clean the vegetables. Cut potatoes into squares, carrots into strips, onions finely at random. After sending the vegetables to the meat, cook for ten minutes, and then check the potatoes for readiness and add salt, spices and finely chopped dill. Boil if necessary for five minutes over low heat.
Chicken breast soup should be allowed to brew for fifteen minutes and can be served with fresh vegetables, herbs, rye bread.
Diet chicken breast soup
When following a diet due to illness or simply to reduce weight and maintain water balance in the body the best option will be eating soup with chicken breast. This white meat contains many useful trace elements and is considered easily digestible. All you need to make White Meat Soup:
- chicken breast - 400 g;
- carrot - 150 g;
- potatoes - 300 g;
- sweet pepper - 200 g;
- greens - 40 g;
- onion - 100 g;
- salt, spices - 5 g;
- bay leaf - 1 pc.;
- water - 2.5 liters.
Creating a diet chicken soup takes only thirty minutes, and the nutritional value of one hundred grams is quite low at 25 kcal.
At the beginning of cooking, the meat should be cooled and cut into pieces 3 centimeters in size. Pour cold water into the pan and put the fillet. After boiling it until cooked - it will take about fifteen minutes, remove the foam and remove the whole boiled chicken breast from the broth.
While the meat is being cooked, all the vegetables are prepared - peeled and cut into cubes of different sizes: large potatoes, carrots and peppers into centimeter cubes, and it is better to cut the onion into thin half rings. First, potatoes are sent to the broth from meat, boiled until soft. Then the rest of the vegetables are poured, salt and spices are added.
Five minutes later, meat is thrown back, as well as bay leaves and finely chopped selected greens. After that, the soup can be removed from the stove and left to infuse for ten minutes.
Be sure to remove the bay leaf before serving - it can give unnecessary bitterness diet soup. Increase beneficial features soup can be added by adding buckwheat instead of potatoes.
Chicken fillet soup with vermicelli
Yet by herself main feature a liquid dish with chicken should not be considered only a benefit and a rich vitamin complex meat product but also cooking time. The process of creating chicken breast soup is very easy, simple even with the addition of vermicelli, which not only goes well with all the ingredients, but also gives richness and satiety. For hot and delicious dish will need:
- potatoes - 300 g;
- vermicelli (small) - 70 g;
- chicken breast fillet - 400 g;
- onion - 100 g;
- vegetable oil - 20 g;
- carrot - 100 g;
- pepper, spices, salt - 5 g each;
- bay leaf to taste;
- water - 2 l.
A fragrant, satisfying first course will be ready in just forty minutes, its calorie content per hundred grams is 45 kcal.
The principle of preparation is quite simple, and it is better to start the process with meat. It must be thawed, washed and cut into pieces. Putting in a saucepan, pour water and send to a strong fire, which, after boiling, reduce. Several times with a slotted spoon you will need to remove the foam.
Peel potatoes, cut into small cubes. Throw in chicken fillet when the broth boils for twenty minutes. Boil, adding spices, pepper and salt until the potatoes are soft. During this time, the rest of the vegetables need to be peeled, cut arbitrarily according to preference and fried a little in oil.
A couple of minutes before the end of cooking, pour in the fried onions, carrots, and at the very end, throw in the vermicelli, finely chopped greens and, having let it boil, immediately turn it off.
The soup can be served with fresh and canned vegetables, homemade not too greasy sour cream and bread.
Rich chicken breast soup with egg
The first hot dish can be prepared from almost any part of the chicken carcass. But it is breast soup that has:
- excellent warming effect;
- is easily digestible, low-calorie;
- contains proteins, carbohydrates and less cholesterol and fat compared to other meat products.
There are a lot of products that can add more satiety and saturation to the soup. The chicken breast fillet in the broth goes wonderfully with the egg. To recreate a very simple, quick-to-cook recipe, you will need:
- chicken breast - 400 g;
- carrots - 100 g;
- potatoes - 300 g;
- eggs - 2 pcs.;
- onions - 70 g;
- greens to taste - 40 g;
- salt, spices - 7 g each;
- water - 2 l.
Only thirty minutes of time will be needed to create the soup, and the calorie content of one hundred grams of it will be equal to 38 kcal.
At the beginning of cooking, pour water into the pan and put the chicken fillet cut into medium-sized pieces into it.
Put on the stove, cook over high heat until boiling, and then over low heat for 10 minutes. You should not forget to remove the foam with a slotted spoon, salt the broth and add spices.
While the meat is being boiled, you need to quickly peel the vegetables and cut them randomly, but preferably, carrots in thick sticks, potatoes in large cubes, and onions in small ones. First, carrots are sent to the broth with boiled breast, then onions. When these vegetables are boiled, potatoes are also poured.
Eggs need to be driven into a separate container and beat until frothy. When all the vegetables in the soup are ready, you need to quickly stir it, while pouring in a very thin stream of eggs - they should curl up in thin threads on the surface of the dish. Then the greens are added, the hot soup is infused for ten minutes.
Serve with a salad of fresh, pickled vegetables, mustard and sour cream.
There are very few recipes that even inexperienced cooks can use to prepare a dish. These include a very healthy soup that contains a number of vitamins, minerals in all ingredients, including chicken breast. There are several simple tips, which should be used when creating a delicious, satisfying and quick liquid dish:
- The aroma, beautiful color of the vermicelli broth will help to give vegetables - adding an incompletely peeled onion, carrot roots, celery, parsley, which will then be easy to remove from the soup;
- You should correctly calculate the amount of pasta for a liquid dish - by adding a lot of them you can get not soup, but porridge;
- If you want to cook a dish with a clear broth, you should cook slowly, over low heat, without covering with a lid;
- It is better to add salt at the end of cooking the chicken breast, after removing all the foam;
- To reduce the calorie content, you need to remove the skin and remove the bones from the meat part, and to increase the satiety, richness of the broth, on the contrary, leave them and cook the whole breast.
Chicken breast soup will turn out delicious in any case - the main thing is not to oversalt. All products, especially vegetables and chicken fillet, are perfectly combined, bringing only the most useful substances to the body.
If you want a light, dietary first course, first of all, remember chicken soups. Poultry meat, especially fillet - the lowest calorie part of the carcass, is easily absorbed by the body, gives the dish a wonderful flavor and goes well with vegetables and cereals. In addition, chicken fillet, compared to other types of meat, is prepared much faster and easier, and even the sick can eat such a dish. There are quite a few options for such dishes, try and choose the one that suits you best.
How to cook chicken fillet soup - basic principles
- For a richer flavor of the soup, use suneli hops, for a spicier taste - a little dried chili (the main thing is not to overdo it).
- When using rice or pasta, carefully control the amount, these ingredients absorb liquid very much, and in the morning you may end up with porridge instead of soup.
- Cilantro with garlic is added to the fillet-based soup at the very end so that the greens retain their taste.
- Leave the finished soup to brew for a couple of minutes under a closed lid.
- Cook any dish with love and pleasure, then it cannot be compared with the dishes of famous chefs!
Recipe 1: Chicken and Rice Soup
Ingredients:
- chicken fillet;
- tomato paste;
- garlic;
- cilantro;
- Bay leaf;
- hops-suneli;
- salt and pepper.
Step by step preparation:
Rinse the fillet, put it in a saucepan with salted water.
While the meat is cooking, rinse the rice under running water in a fine sieve, or by pouring and stirring the rice in a bowl. Rinse until the liquid from under the rice is clear.
As soon as the meat in the broth is cooked, remove it and leave to cool. Pour in the washed rice.
Peel the onion and cut into small cubes. Heat up the pan and vegetable oil fry the onion until golden brown and soft. It is better to sauté over low heat.
Add to cooked onion tomato paste, a couple of tablespoons of broth and mix well. Cover it all with a lid and let it simmer.
Meanwhile, we separate the chicken meat from the bones and cut it into strips or arbitrary pieces. Pour the chopped fillet back into the soup.
At the end of cooking, put our zazharochka (onion and tomato paste) into the pan.
Grate the garlic on a fine grater and add it to the soup along with cilantro, bay leaf, suneli hops, salt and pepper to taste, let it brew for 10-15 minutes and pour the soup into bowls.
Recipe 2: Soup with chicken fillet and potatoes on the fire
Ingredients:
- chicken fillet - 1 kg;
- potatoes - 4 pcs.;
- onion head;
- carrot;
- green onions - 3 feathers;
- a small bunch of dill;
- salt and black pepper - to taste.
Cooking method:
- Place a bucket or cauldron of water over the fire (about 5 liters; however, it depends on the number of people). Cut the fillet, peel the potatoes and carrots. In not boiled water (ideally cold), throw the meat. Cut potatoes into cubes, carrots into slices and onions into small cubes.
- About 25 minutes after the water boils, add carrots and onions to the broth (do not forget to remove the foam from the broth). Next, send the potatoes to the soup and cook everything together for about 20-30 minutes. Then pour in the vermicelli, cooking it for about 10 minutes, then dill and onion.
- For the final preparation - let the soup sweat over the coals for 10-15 minutes. Feel free to call your friends and try fragrant and tasty soup chik! How we envy you! Bon Appetit!
Recipe 3: Soup with chicken fillet and bell pepper
Ingredients:
- Chicken fillet;
- Carrot;
- Potatoes - 3 pcs.;
- bell pepper;
- Onion;
- Butter - 3 large spoons;
- Bay leaf, salt and ground black pepper - to your taste.
- Wash the fillet, put in a pot of cold water and set to boil. When the water boils, foam will appear - remove it, lower the heat a little and salt the water. For color, put an unpeeled onion and carrots. Without wasting time, peel and wash the potatoes, cut them into identical cubes. When the meat is ready, remove it from the broth and add the potatoes to the pan.
- Wash and peel the onions and carrots, cut into small cubes, and grate the carrots. Heat up a frying pan and fry the onion in oil until translucent, then add the grated carrots. Sauté with carrots until golden brown. Wash and peel the bell pepper, then cut into strips, but not too thin. Cut the cooled fillet into cubes and throw back into the soup.
- Send the frying to the pan, bring to a boil and cook for another ten minutes. At the very end of cooking, put the bay leaf, chopped greens - parsley and lesson, as well as ground black pepper to your liking. Pour the finished soup into warmed bowls and serve with toasted bread.
Recipe 4: Chicken and Mushroom Soup
Ingredients:
- one bird fillet;
- several potato tubers;
- half a kilogram of fresh champignons;
- two tablespoons of butter;
- half an onion head;
- some salt;
- black pepper;
- a few grams of parsley;
- one carrot;
- Bay leaf.
Step by step preparation:
- First, boil the chicken broth very much. To do this, cut the fillet into pieces and fill with water. We put an onion, a carrot in the broth, if desired, you can put a few pieces of celery and parsley leaves or root. After boiling, remove the foam, salt and put peppercorns and bay leaf. Cook until the meat is ready.
- Cut the mushrooms into small cubes. We clean the onion and cut into cubes or half rings. Heat up a frying pan, grease butter and fry the onion until transparent, then add the chopped mushrooms, and simmer until tender over low heat. Salt and pepper almost ready champignons.
- At the same time, cut the potatoes into cubes. We collect all the ingredients together, pour potatoes and fried mushrooms with onions into the broth. Cook for half an hour until the potatoes are ready. The dish does not need special serving. The soup is poured into bowls and served with hot bread, the plates can be decorated with herbs.
Recipe 5: Chicken and Leek Soup
Ingredients:
- Medium potatoes - 4 pcs.;
- Chicken fillet - 500 g;
- Onion;
- Leek;
- Sour cream - 250 ml;
- Chicken broth - liter;
- Nutmeg, pepper, salt, parsley - to taste.
- We remove the films from the chicken fillet and cut it into small pieces across the fibers. Peel the skin off the potatoes and cut into small cubes. We use two types of onions: onions and leeks. We cut both types of onions into small cubes.
- Put the butter in a saucepan and melt. Dip both types of onions, potatoes there and simmer for about 5 minutes over low heat, stirring constantly. Then pour in the broth and wait until it boils. Boil the soup for about 15 minutes. Lower the fillet cut into pieces, put on the fire, bring to a boil, reduce the heat to medium and cook for about 10 minutes until the potatoes are ready.
- Add to ready meal nutmeg, pepper, salt and sour cream. Mix. Decorate the finished soup with herbs and you can serve.
Video with a recipe for low-fat soup with chicken fillet
Homemade soup - what could be tastier? Soup will not replace sandwiches or sandwiches. Hot food is healthy, and I am of the opinion that at lunch every adult, and especially a child, should eat a portion of hot soup or borscht.
Most often I cook soup, although I often cook broth from different parts of the carcass, if available domestic chicken or cockerel. The fillet is good because it cooks quickly, it does not have bones and veins. The meat is soft and chews easily.
You can cook chicken fillet soup with any cereal: buckwheat, millet, rice. You can add fresh mushrooms instead of cereals, after cutting them into slices. Delicious chicken soup with peas or lentils, with dumplings. I offer a recipe for cooking chicken fillet soup with millet. The soup is tasty and flavorful.
Cooking steps:
Ingredients:
Water 3 l, chicken fillet 250 g, potatoes 5-6 pcs., millet 1/2 cup, onion 1 pc., carrots 1 pc., bay leaf 1-2 pcs., salt to taste, herbs to taste, pepper black to taste.
- 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 cold water into a saucepan 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 removing the foam.
If you want to get delicious meat, then you need to salt as soon as it boils, and if you want to get a beautiful transparent broth, then you need to 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 the 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 potatoes into small sticks 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 5 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! 
