This article will be of interest not only to novice housewives, but also to experienced cooks. In it we will tell you how to cook chicken soup and reveal the secrets of its preparation.
Shchi from chicken and fresh cabbage
Preparing this simple soup will not cause you the slightest difficulty, and the result will exceed all expectations. Read how to cook chicken soup correctly and feel free to get down to business:
- Place a small chicken breast in a pan of water. Add half a peeled onion, half a carrot, a piece of celery stalk and a clove of garlic. Cook the broth, remembering to remove the foam as it appears.
- At this time, peel a couple of potatoes and cut them into cubes.
- Chop a quarter of the cabbage into thin strips.
- Peel and chop large onions and medium-sized carrots. Cut half a red and half a yellow pepper into strips. Fry the vegetables in vegetable oil, and at the very end add a few tablespoons of tomato paste or ketchup to them.
- When the chicken is cooked, remove it from the pan and cool. Strain the broth through cheesecloth (sieve), removing the vegetables. After that, throw the cabbage and potatoes into it and cook for ten minutes. After this, add the roast and chicken breast, disassembled into fibers, into the soup.
- Cut the tomato into cubes and place in a saucepan. Season the cabbage soup with salt and ground pepper. At the very end, add a bay leaf and a few allspice peas to the broth.
Bring the soup to a boil, reduce heat and simmer for another five minutes. Place the cabbage soup on plates and serve with sour cream or mayonnaise.
How to cook chicken noodle soup?
This dish is perhaps one of the most popular in our country. An absolutely wonderful combination of chicken, pasta, vegetables and light broth has won the hearts of many Russians. In addition, preparing it will not take you much time or effort. So, how to cook chicken noodle soup?
- Cut 500 grams of chicken fillet into pieces and place in a two-liter pan. Fill it with water and cook until tender.
- Grate 100 grams of carrots on a coarse grater.
- Cut 250 grams of peeled potatoes into cubes.
- Cut 100 grams of onion into half rings.
- In a preheated frying pan, fry the onions and carrots until golden brown.
- Remove the fillet from the pan, cool it and cut it into small pieces.
- Place all the prepared ingredients and 120 grams of vermicelli into the boiling broth. Stir to prevent the pasta from sticking.
- Add salt, bay leaf and pepper to the soup.
Boil it until the vermicelli is ready, and then serve immediately.
Chicken soup with dumplings
If you have ready-made broth, then you can prepare this dish in literally 20 minutes. After reading the recipe, you will learn how to cook soup with dumplings:
Rassolnik with chicken
Prepare this delicious soup for lunch and please your loved ones with an original dish. You will learn how to cook chicken soup from our recipe:
- Make broth from chicken breast.
- Remove the skin from three large pickled cucumbers and chop finely. Then put them in a saucepan, pour brine diluted with half boiled water, and simmer for 15 minutes.
- Boil four tablespoons of rice until half cooked, drain and rinse with cold water.
- Peel two potatoes and cut them into cubes.
- Chop the peeled onion and carrots randomly and fry in vegetable oil until golden brown.
- Remove the chicken breast from the pan and strain the broth. Then put all the prepared products into it and cook everything together for ten minutes. Break the chicken into fibers and place in a pickle pan.
- Cut two tomatoes into cubes, chop three cloves of garlic with a knife, finely chop the dill. When the soup boils, reduce the heat, add the prepared ingredients, salt and ground pepper.
When the pickle is ready, remove it from the heat, let it sit, then pour into plates and serve with sour cream.
Chicken soup with meatballs
This dish is familiar to many from childhood. It was prepared by our mothers, grandmothers, as well as kindergarten and school cooks. We invite you to remember these wonderful times and at the same time learn how to cook chicken soup with potatoes and delicious meatballs. The recipe for the dish is as follows:
- Peel two onions and one carrot. Chop the vegetables using a knife and grater.
- Remove the skin from three potatoes and cut into cubes.
- Rinse half a glass of millet with water and pour boiling water for five minutes.
- Finely chop a bunch of fresh herbs with a knife.
- Prepare 600 grams of minced chicken breast, add a little onion, salt, pepper and mix well. With wet hands, form uniform meatballs.
- Boil two and a half liters of water in a saucepan and carefully lower the meat balls into it. Add the cereal, potatoes, bay leaves there and cook everything together over low heat under a closed lid.
- Fry the onions and carrots in vegetable oil, and then transfer them to the soup.
Cool the finished dish a little and serve with sour cream or mayonnaise.
Chicken soup with homemade noodles
We will make this dish in the same way as noodle soup. However, homemade noodles will give the soup a special flavor. How to cook chicken noodle soup? Everything is very simple:
- Boil chicken broth from chicken breast, remove the meat from it and disassemble it into fibers.
- Chop onions, carrots and bell peppers, and then fry them in vegetable oil.
- Homemade noodles should be prepared in advance and allowed to dry. To do this, mix two glasses of sifted flour with half a teaspoon of salt and a chicken egg. Mix the ingredients by adding a little water and a spoonful of olive oil. Knead a thick dough, cover it with a towel and let stand for a while. Roll out the dough, dry it for half an hour, and then cut it into strips of the desired length and width.
- Place the noodles, chicken meat and fry into the boiling broth. Add salt, pepper and bay leaf.
The soup can be served as soon as the noodles are ready.
Buckwheat soup
Not every housewife knows how to cook this dish, so we suggest you try cooking it according to our recipe. If you didn’t know how to cook buckwheat soup with chicken broth before, now you’ll learn how to do it.
- Cook broth from 300 grams of chicken fillet.
- Prepare a roast of chopped carrots and onions.
- Peel a few potatoes and cut into cubes.
- Rinse 200 grams of buckwheat with water and then dry in a frying pan without adding oil.
- Shred the chicken fillet and return it to the pan. Send all prepared products there.
- Season the soup with salt and pepper, add bay leaf and chopped herbs.
Serve the dish hot with crackers or black bread.
Hodgepodge with chicken broth
This is perhaps the most delicious soup that even the most picky member of your family will not be able to refuse. Learn how to cook soup with chicken broth, and then your usual lunch will turn into a holiday. Solyanka is prepared like this:
- Rinse half the chicken carcass under water, cut into pieces and place in a large saucepan along with the smoked chicken leg. Pour cold water over the meat, bring to a boil and simmer over low heat until the chicken is cooked through.
- Cut 100 grams of ham into small cubes, the same amount of smoked sausage, bacon and hunting sausages.
- Peel one onion and cut into cubes.
- Cut three pickled cucumbers into small cubes.
- Wash the carrots, peel and grate on a fine grater.
- Remove the boiled chicken from the broth, cool, separate the flesh from the bones and cut into pieces.
- Fry onions and carrots in vegetable oil. At the end, add pickles to them, simmer together for several minutes.
- Place all the ingredients in the broth, add herbs and olives cut in half.
Serve the finished soup to the table along with sour cream and a slice of lemon.
Sorrel soup with chicken broth
With the onset of summer, it is so nice to prepare soups from fresh vegetables and herbs. This time we will tell you how to cook sorrel soup with chicken broth:
- Pour two liters of water into a saucepan, place 500 grams of chicken legs in it and bring the broth to a boil. Do not forget to remove the foam that periodically appears on the surface. When the chicken is ready, remove it, separate the meat from the bones, and strain the broth through cheesecloth.
- Peel two potatoes and then cut them into cubes.
- Sort 100 grams of sorrel, wash it, remove the stems, and chop the greens with a knife.
- Fry grated carrots and finely chopped onions in vegetable oil.
- Bring the broth to a boil, add the chopped ingredients, add salt and ground pepper.
When the soup is ready, remove it from the heat and let it simmer, covered, for fifteen minutes. After that, pour it into plates and put half a boiled egg and a spoonful of sour cream in each serving.
Chicken soup in a slow cooker
If you are the happy owner of a miracle device, then you can prepare many delicious and healthy dishes every day. This time we want to tell you how to cook chicken soup in a slow cooker:
- Turn on the appliance to the “Frying” mode, pour a tablespoon of vegetable oil into the bowl. Fry grated carrots and chopped onions on it.
- Add chicken pieces (such as thighs) to the vegetables and continue to fry them together for a few more minutes.
- Peel three or four potatoes, cut into cubes and place in the bowl of the device.
- Pour in two and a half liters of water and set the “Stew” or “Soup” mode. Cook the dish for one hour.
- If you want to add vermicelli, do it half an hour before the end of cooking.
Chicken soup should sit for 15-20 minutes before serving. Therefore, put the device in the “Heating” mode and do not open the lid during this entire time.
Mushroom soup
You can prepare this dish from both wild mushrooms and champignons. How to cook chicken soup with mushrooms?
- First, prepare the chicken thigh broth.
- Peel the potatoes and cut into cubes.
- Chop the mushrooms and fry in a frying pan along with onions and carrots. At the end, add a spoonful of flour and a little salt.
- Remove the chicken, remove the bones and cut the flesh into small pieces. Strain the broth through cheesecloth or a sieve.
- Bring the soup to a boil, return the chicken to it. Send the frying there and cook everything together for 20 minutes.
- At the very end, add salt, ground pepper and bay leaf. If desired, add a few allspice peas to the soup.
Pour the finished dish into plates and serve with sour cream.
Conclusion
We hope that our article helped you answer the question of how to cook chicken soup. Experiment with recipes and surprise your loved ones with new tastes.
Thanks to its delicate consistency and large number of 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 vermicelli and potatoes to exotic mushrooms, cream and citrus fruits.
In summer, light broths with vegetables are useful, and in winter, 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 blood 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:
- On the skin. It should be thin and light.
- For fat. In high-quality birds it is transparent, without a yellow tint,
- By smell. You should not buy chicken with a “smell.”
- 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, filled with cold water, must be brought to a boil. Then reduce the heat and simmer for about an hour and a half, adding some salt beforehand. 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:
- Do not pour hot water over meat. Only cold.
- 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.
- Cook chicken over low heat, intense boiling will deteriorate the quality of the finished product.
- The sample can only be taken with a steel spoon.. Cutlery made from other materials distorts the taste of the dish.
- 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:
- Finely chop the onion, chop the carrots into cubes, and chop the potatoes into slices.
- Sauté the onion for three minutes.
- Add carrots and potatoes to it. Cook, stirring, for another five minutes.
- Add vegetables to the hot chicken broth and simmer over low heat for a quarter of an hour.
- 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:
- Boil the meat in a two-liter saucepan for half an hour, then add the potatoes cut into slices. Add some salt.
- Cut the remaining vegetables and mushrooms into cubes and simmer in oil for ten minutes.
- 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:
- Sauté finely chopped onions and carrots in butter for five minutes.
- Add potato cubes to the hot broth and cook for five minutes.
- Place the roast and chopped cheeses into the broth, bring to a boil and turn off.
- 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:
- Pour cold water (two liters) over the chicken, cut into large pieces, boil, add salt and cook over low heat for about an hour.
- Finely chop the onion and parsley, grate the carrots. Chop the peeled potatoes into cubes.
- Remove the meat and separate from the bones.
- Dip vegetables and washed rice into the broth, add salt, season with pepper and simmer for a quarter of an hour.
- 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:
- Boil the chicken for an hour, adding peeled carrots and onions to the pan.
- Chop the remaining carrots and onions and sauté in vegetable oil.
- Ten minutes before the broth is ready, add spices and salt.
- Remove the meat and vegetables from the broth, discard the onions and carrots. And remove the bones from the chicken.
- Place the meat back into the pan and add the diced potatoes.
- Bring to a boil and simmer for five minutes.
- Add the roast, coarsely chopped garlic and noodles. Simmer over low heat for a quarter of an hour.
Even novice cooks can prepare a soup with homemade noodles and 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:
- Pass the sifted flour for a couple of minutes. Add cilantro and celery sprigs, wine vinegar to it.
- Pour the mixture into the hot broth.
- Dilute two saffron stamens in a spoon of water.
- 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:
- Boil the noodles for three minutes with the addition of rice vinegar.
- Boil the pork in two liters of water, after a quarter of an hour add the chicken and simmer until done.
- Remove the meat and cut into cubes.
- Strain the broth.
- Place the meat back into the pan and bring to a boil.
- Add ginger root, bamboo and carrots, chopped into strips.
- 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:
- Make broth from chicken breast. Remove the meat and chop finely.
- Fry the onion until transparent in olive oil.
- Place chicken meat in a saucepan and fry it with onions for another five minutes.
- Add the beans without juice to the meat and onions.
- 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.
The hero of our story today, chicken soup, can easily be called one of the most popular dishes in world cuisine. No matter what national cuisine we take, no matter what cookbook we look at, we will always find there one or another option for preparing delicious, aromatic, hot chicken soup. In Russia and Brazil, in Jamaica and Australia, in China and South Africa, in the most fashionable restaurants and in the simplest home kitchens, skilled chefs and simple housewives can prepare hundreds of variations of chicken soup. We won't lag behind either. Let's try together today to figure out and remember how to cook chicken soup.
Of course, chicken soup is just a collective image that combines all liquid hot dishes cooked in chicken broth or with the addition of chicken meat. In Russia, traditional soups cooked in strong chicken broth seasoned with noodles or vegetables have gained particular popularity. The French chef will offer you vegetable or mushroom puree soup with pieces of chicken meat. The hospitable Greek housewife will mix eggs with lemon juice and carefully add them to a strong chicken broth, seasoning the resulting delicate creamy soup with rice or rice-like kritharáki paste. In Mexico, you will taste Consomme de Pollo, made from very large pieces of chicken, very large chopped potatoes and whole leaves of young cabbage. And Asian chefs will completely surprise you by offering chicken soup with seafood, coconut milk and hot spices.
And even within the same culinary tradition, recipes for making chicken soup differ significantly from city to city, from house to house. Each of us remembers the aroma of that unique, most delicious chicken soup in the world, which our grandmother treated us to as children, and it seems to us that no one will ever be able to prepare this for us. This may be so, but should you despair, or is it better to roll up your sleeves and try to make your own, the most delicious and aromatic chicken soup?
Today the Culinary Eden website offers you a selection of the most important tips and secrets, coupled with the most interesting recipes that will easily help even the most inexperienced housewives and tell you how to prepare chicken soup.
1. Not every chicken is suitable for making truly delicious chicken broth, and therefore chicken soup. Our grandmothers used to say that thin legs of chicken go into soup, and thick legs go into frying pans. And therein lies absolute wisdom. The best chicken for making broth is considered to be a thin-legged laying hen between two and four years old. This kind of chicken is not suitable for frying and stewing, but the broth it produces is excellent - strong, aromatic and very tasty. It is best to buy chicken for soup at those markets where the products of villages and farms are presented, but in stores you should look for chickens sold labeled “soup”. When choosing chicken for your soup, carefully inspect it and be sure to smell it. A good fresh soup chicken will have dense, slightly moist skin without damage or stains, the skin color of the soup chicken will be white with a slight bluish tint, the fresh chicken smells pleasant, a little sweet. Any unpleasant odors of ammonia, rotting, mustiness, too dry or too wet slippery skin will tell you that the chicken being offered to you is not fresh. It is better to refuse such a purchase, because it will not make a tasty soup.
2. The basis of any chicken soup is, of course, chicken broth. The more flavorful and rich your broth is, the more delicious and appetizing your chicken soup will be. And preparing fragrant golden chicken broth is not at all difficult. Thoroughly rinse one soup chicken weighing up to one and a half kilograms, inside and out. If the chicken was sold with legs, cut them off. Place the chicken in a deep pan and fill with water so that the water covers it by at least 10 centimeters. Bring the water to a boil, skim off the foam as thoroughly as possible, reduce the heat to low so that the water is just simmering, cover the pan with a lid and leave for one hour. Then add one peeled carrot, one peeled onion and salt to taste. Cook your broth at the lowest simmer for another hour. Remove the pan from the heat, cool slightly, remove the vegetables and chicken, strain the broth through cheesecloth and bring to a boil. Now your chicken broth is completely ready.
3. The most popular chicken soup in Russia, without any doubt, is chicken noodle soup. Of course, such a soup can be prepared with store-bought noodles, but it’s much tastier to make it yourself. Sift four cups of flour into a deep bowl, make a well in the center of the slide and pour two eggs and ¼ cup of cold water into it. Add a pinch of salt, moisten your hands with vegetable oil and knead into a stiff, smooth dough. Wrap the finished dough in film and put it in a cool place for 30 minutes. Then divide the dough into three parts, roll each thinly, adding a little flour and spreading it with your hand over the entire surface of the dough. Cut the finished dough cake into thin strips and leave to dry for 20 - 30 minutes. Separately, cook strong chicken broth, strain it and pour into a saucepan. Bring the broth to a boil, add half a carrot, cut into thin slices, a small parsley root, cut into cubes, a celery stalk, cut into two parts, one bay leaf, salt and pepper to taste. Cook everything together over moderate heat for 30 minutes. At the end of cooking, remove the bay leaf and celery. Boil homemade noodles until tender in a small amount of boiling salted water, place on plates and pour in chicken broth. Garnish your noodles with fresh herbs and serve immediately.
4. Chicken noodles with porcini mushrooms are even more tasty and aromatic. Prepare homemade noodles in advance and leave them to dry. Cook a strong broth from one chicken weighing about one and a half kilograms, three liters of water, a quarter of celery root, one parsley root, one carrot and one large onion. When the broth is ready, remove the boiled vegetables, remove the chicken, remove the meat from the bones and finely chop, and strain the broth. Cut one medium-sized onion and one small carrot into cubes, 200 gr. fresh porcini mushrooms or 2/3 cup of pre-soaked dried mushrooms, rinse thoroughly and cut into thin slices. Heat 2 tbsp in a frying pan. spoons of vegetable oil, add onions and carrots and fry until golden brown. Then add the mushrooms and fry everything together for another 7 - 10 minutes. Bring the chicken broth to a boil, add vegetables and mushrooms to it, add salt and black pepper to taste and simmer over low heat for 15 minutes. Meanwhile, boil the noodles in salted water until tender and drain in a colander. Place the finished noodles into the broth with mushrooms, add pieces of chicken and heat everything together for a couple of minutes. Before serving, sprinkle your soup with finely chopped dill and parsley.
5. Classic Jewish cuisine offers us delicious chicken soup with spicy dumplings. Rinse the chicken, cut into portions, place in a deep saucepan, add three liters of water, bring to a boil, skim off the foam and cook over moderate heat for 30 minutes. Cut one carrot and three stalks of celery into large slices. Prepare and tie with thread a bouquet of one bunch of parsley, one bunch of dill and two bay leaves. Add the bouquet and vegetables to the soup and cook everything together for another hour, then add ¼ teaspoon of turmeric, salt and black pepper to taste and cook for another 10 minutes. Remove from heat, remove the bouquet, cover the pot with the soup with a lid and let it brew. Prepare the dumplings separately. Finely grate half a large onion and one clove of garlic. Boil ½ cup of water in a saucepan, add 3 tbsp. spoons of butter, and then, stirring constantly and rubbing thoroughly, add one glass of wheat flour. Add a pinch of salt, stir thoroughly and remove from heat. Transfer the dough to a deep bowl and cool slightly. Then add two raw eggs, grated onion and garlic to the dough. Mix everything thoroughly. Boil a small amount of water in a separate saucepan and add a pinch of salt. Using two teaspoons moistened with water, form the dough into dumplings and cook them in boiling water for five minutes. Place the finished dumplings on plates, add a piece of chicken to each and pour hot soup over it. Sprinkle the soup with finely chopped green onions and serve immediately.
6. Armenian cuisine offers us a very tasty Taron soup to try. Soak half a glass of pearl barley in cold water for 10 hours, then rinse and boil until almost done for 35 minutes. Prepare a strong chicken broth from chicken, two liters of water, one carrot, one onion and a small piece of celery root. Remove the vegetables, remove the chicken, remove the meat from the bones and chop finely, strain the broth and return to the pan. Bring the broth to a boil, add pieces of chicken meat, boiled pearl barley, one finely chopped onion, two bay leaves, a few black peppercorns, and salt to taste. Cook everything together for 20 minutes. Cut the zest from one lemon and place it in a gauze bag, and peel the lemon pulp from the films and finely chop it. Add the lemon zest and pulp to your soup, heat for a couple of minutes, then remove from heat and let sit for 10 minutes, after which time remove the zest bag. Meanwhile, prepare the dressing. To do this, grind two raw egg yolks with 3 tbsp. spoons of warm chicken broth. Add the dressing to the finished soup and stir thoroughly. Pour the soup into bowls, sprinkle with finely chopped cilantro and serve.
7. Light chicken soup with tomatoes and celery is very tasty. It's not at all difficult to prepare. Prepare a strong chicken broth in advance, remove the chicken, remove the meat from the bones and cut or tear into small pieces by hand. Place in a deep bowl and cover with cling film. Pour boiling water over, peel and cut into cubes 700 g. tomatoes. In a deep frying pan, heat 2 tbsp. spoons of olive oil, add one finely chopped onion and four celery stalks, cut into thin slices. Fry over medium heat, stirring for five minutes. Then add the tomatoes and simmer everything together for another 10 minutes. Boil one liter of chicken broth in a saucepan, add stewed vegetables, salt and black pepper to taste. Cook for 10 minutes, then add a third of the chicken and cook everything together for another five minutes. Remove the soup from the heat and let it simmer, covered, for 10 minutes. Before serving, sprinkle with finely chopped parsley.
8. When planning your summer menu, don't forget to include light green chicken soup with sorrel and new peas. Wash and cut 150 gr. fresh sorrel, peel one cup of fresh young pea pods, finely chop two cloves of garlic, cut one chicken breast into thin strips. Bring two quarts of chicken broth to a boil in a saucepan, add the chicken breast and cook for five minutes. Then add sorrel, peas and garlic, salt and pepper to taste and cook everything together over medium heat for another 5 - 7 minutes. Remove the pan from the heat, cover and let the soup simmer for 10 minutes. Before serving, sprinkle with finely chopped green onions.
9. This delicious chicken almond soup is super easy to make. In a thick-bottomed saucepan, heat 2 tbsp. spoons of vegetable oil, add the chopped white part of four stalks of green onions and three chicken fillets, cut into small cubes. Fry over high heat, stirring frequently, until golden brown. Then add one carrot, cut into thin strips, and cook everything together for a couple more minutes. Pour in one liter of hot chicken broth, add 1 tbsp. spoon of light soy sauce, 1 tbsp. spoon of lemon juice, 50 gr. ground raw peeled sweet almonds, finely grated zest of half a lemon, salt and white pepper to taste. Bring the soup to a boil and cook over medium heat, covered, for 10 minutes. Remove from heat and let sit for another 10 minutes. Meanwhile, fry 30 g in a dry frying pan until golden brown. almonds, cut into thin slices. Pour the finished soup into bowls and sprinkle with almond slices.
10. Well, for the laziest, we can offer a recipe for extremely easy-to-prepare chicken soup with cheese and eggs. However, despite the extraordinary ease of preparation, the soup turns out to be piquant and very tasty. Cut two chicken breasts into cubes, place in a saucepan, add one liter of cold water, bring to a boil, skim off the foam, add salt to taste and cook over medium heat under the lid for 30 minutes, remove the chicken pieces using a slotted spoon. Add 100 g to the chicken broth. Parmesan and a pinch of white pepper. Warm over low heat, stirring constantly, for three minutes. Separately, hard-boil, peel and cut two chicken eggs into halves. Place chicken eggs and boiled chicken breast on plates, pour in chicken broth and cheese and sprinkle with finely chopped parsley. Just before serving, sprinkle your soup with wheat bread croutons.
And on the pages of the site you can always find even more important tips and interesting recipes that will definitely tell you how to prepare chicken soup.
Alexander Gushchin
I can’t vouch for the taste, but it will be hot :)
Content
One of the most famous classic first courses of almost all cuisines of the world is chicken soup. It will help any person regain strength during colds, physical activity, and it is also perfectly absorbed by the body. Preparing the dish is not at all difficult, and you can add anything you like to it: vermicelli, meat, eggs, cheese.
How to make chicken soup
To make the dish tasty, you need to learn how to cook it correctly, although they say that it is almost impossible to spoil chicken soup. It is necessary to ensure that the poultry meat has time to reach the desired condition, and the broth is not very rich. Preparing chicken soup will not bring unnecessary trouble if you follow the simple recommendations of experienced chefs. You can try to move away from the classic recipe and cook an original dish with different products and spices. In this case, the soup will turn out the way it is depicted in the photos of culinary magazines.
How long to cook chicken broth
The most important component of any soup is the broth, the taste and quality of which directly depends on the cooking time. For example, if the base of a future dish is overcooked, you will end up with a tasteless and flavorless muddy mass. Many people think about how long to cook chicken soup so that it is translucent and not too rich. It’s all very simple - a poultry dish can be prepared in 2-3 hours, and for store-bought poultry it will take 60-80 minutes.
How long to cook chicken
In addition to the tasty and rich broth, you need to know how to cook chicken for soup so that it turns out soft and tasty. The bird must be cooked in separate pieces, and the more of them there are, the fattier the stew will be. The chicken is cooked in this form for about half an hour. If the meat is from country poultry, then it will take up to two hours to cook, but broilers have time to cook in one hour. Those who want to cook a whole bird will have to wait an hour and a half.
Chicken soup - recipe with photo
There are many recipes by which you can quickly and easily prepare delicious chicken soup with the addition of all sorts of products, from classic broth to a dish with potatoes, noodles, meatballs, mushrooms, buckwheat, etc. The meat of this poultry is a dietary product, therefore hot stew will not harm even those who carefully monitor their figure. Recipes for making chicken soup are easy to follow, but it is very important to properly cook the delicious broth, so you need to follow the recommendations of experienced chefs.
With chicken broth
In the classical sense, a simple soup cooked with chicken without adding unnecessary ingredients can be called broth. But if you add meat, a hard-boiled egg and a little carrot to it, you get a complete and very tasty stew. Many people on the planet eat this dietary dish every day, because the broth helps to recover from illness, restore strength after sports, and children love it very much. How to prepare chicken broth with meat according to the classic recipe? Very simple!
Ingredients:
- chicken – 0.5 kg;
- onion – 1 head;
- dill – 0.5 bunch;
- salt/pepper - to taste;
- carrot – 1 pc.;
- bouillon cube – 1 pc.;
- egg – 1 pc.
Cooking method:
- Rinse the chicken meat under warm water.
- Fill a saucepan with clean water, place the meat, and place over medium heat.
- After the water boils, skim off the first foam with a spoon.
- Add the onion (whole) to the broth.
- Reduce heat, simmer for 15 minutes.
- Wash the carrots, cut into cubes, place in a saucepan.
- Place the egg to cook in parallel.
- For a richer flavor, add a bouillon cube (salt can be used as a substitute).
- Stir the soup occasionally.
- At the end of cooking, taste the dish for salt, add finely chopped herbs.
- Serve in a deep plate with half a boiled egg.
With vermicelli
One of the most popular ingredients often added to soup is vermicelli, and this can be either homemade noodles or store-bought pasta. It is best to buy the smallest wheat products, which need to be cooked for only a few minutes, right before serving the dish (so that they do not have time to boil). Light noodle soup with chicken couldn't be easier to prepare.
Ingredients:
- small pasta – 70 g;
- chicken breast – 1 pc.;
- onion – 1 pc.;
- carrot – 1 pc.;
- hot spices, bay leaf, salt - optional;
- butter – 20 g.
Cooking method:
- Place the washed breast in a cooking container, add three liters of clean water, add salt and put on fire.
- After boiling, immediately skim off the foam, reduce heat, and simmer for 30 minutes.
- Grate the carrots on a fine grater, cut the onion into small pieces.
- Fry the vegetables in a frying pan with butter for about 5 minutes (until golden brown).
- Remove the chicken from the broth, cut into small pieces, mix with the roast, and return to the pan.
- Add vermicelli and cook for 4-6 minutes until fully cooked.
- Add salt to taste and serve.
With potato
Another classic recipe for a fasting day is chicken soup with potatoes, which is quick and extremely easy to prepare. The dish will be satisfying, but also light at the same time: this dietary lunch option will satisfy your hunger without leaving any heaviness. None of the components will be fried, so the benefits of the dish for the body are maximum.
Ingredients:
- chicken (fillet) – 350 g;
- potatoes – 250 g;
- salt/pepper - to taste;
- carrot – 1 pc.;
- bay leaf – 3 pcs.;
- greens (dill) – 0.5 bunch;
- onions – 1-2 pcs.
Cooking method:
- Wash the fillet, cut into small pieces.
- Remove the peel from the onion and chop it into small cubes.
- Finely chop the carrots too.
- Wash the potatoes, peel the skins, cut into medium cubes.
- Fill a medium-sized saucepan with a liter of clean water and add the chopped fillet there.
- Bring the future broth to a boil, skim off the foam with a spoon or slotted spoon.
- Continue skimming off foam periodically throughout the cooking process.
- When the meat is almost boiled, place the chopped vegetables in boiling water.
- Cook the soup until the potatoes are ready (about half an hour).
- 15 minutes before the end, add salt, pepper, and throw in the bay leaf.
- Serve, sprinkling chopped dill on top of the soup.
Noodle soup
To make this dish delicious, it is best to prepare the noodles yourself at home. There is nothing complicated in this process: knead the dough from eggs, flour, water, salt, vegetable oil, roll it out thinly and cut into narrow strips. Chicken noodle soup with assorted vegetables is a light dish that is suitable for both adults and children. How to cook a delicious stew so that it looks like in the photo of the culinary press? Easier than that!
Ingredients:
- homemade noodles – 300 g;
- chicken – 0.5 kg;
- parsley/dill – half a bunch;
- carrot – 1 pc.;
- cauliflower – 150 g;
- small onion – 1 pc.
Cooking method:
- Wash and cut up the chicken.
- Place the wings, legs, and neck in a pan of water, put on the fire, and bring to a boil.
- At the beginning of cooking, add a whole peeled onion, half an uncut carrot, herbs, and cauliflower to the broth.
- Cook for 40 minutes.
- In a separate pan, cook the prepared noodles (about 5 minutes).
- At the end of cooking, add pasta and grated half of the carrots to the broth.
- Serve the noodle soup.
With dumplings
A delicious soup with dumplings in chicken broth is perfect for a lunch meal. Both adults and children will definitely like it, since this dish could often be found in kindergarten. First you need to make the chicken soup dumplings themselves, and to do this you just need to mix the following ingredients:
- flour – 5 tbsp. l.;
- milk – 3 tbsp. l.;
- egg – 1 pc.;
- butter – 20 g
- salt - at your discretion.
Ingredients:
- chicken breast – 500 g;
- carrot – 1 pc.;
- bell pepper – 1 pc.;
- potatoes – 3 pcs.;
- onion – 1 head;
- dill – 1 bunch;
- salt - optional.
Cooking method:
- Boil the breasts for 30-40 minutes in two liters of clean water.
- Peel the potatoes, cut them into small cubes, and do the same with the peppers.
- Cut the onion into half rings, the carrots into strips, and chop the greens.
- Remove the finished meat from the broth, add vegetables and herbs to the pan.
- Cook for 10 minutes, then add the potatoes.
- Once the potatoes are soft, place the dumplings in the soup and cook for another 5-7 minutes.
- Serve.
With meatballs
To prepare this dish you will need minced chicken, which you can make yourself or buy ready-made at the grocery store. The best way out is to grind the meat in a meat grinder at home, so you will be sure that the bird is fresh. Soup with minced chicken meatballs is a delicious light hot dish suitable for a family lunch. Preparing this stew is not difficult even for a novice cook.
Ingredients:
- minced chicken – 300 g;
- meat broth - 1 l;
- carrots – 1 pc.;
- potatoes – 2 pcs.;
- salt/pepper/herbs - to taste;
- onion – 1 pc.;
- Sunflower oil – 2 tbsp. l.
- egg – 1 pc.
Cooking method:
- Prepare the vegetables for the dressing: chop the onion finely, grate the carrots on a coarse grater, cut the potatoes into cubes.
- Fry onions and carrots in a frying pan with sunflower oil.
- Mix half the fried onion, herbs, spices with the minced meat, adding an egg.
- Form the minced meat into neat small balls by wetting your hands in water.
- Boil the prepared broth (if you don’t have it, you can cook it directly from minced meat) in a saucepan, skim off the foam, add the potatoes first, and after 10 minutes all the other ingredients.
- Boil for 5-10 minutes over low heat, covered.
- Finally, let the chicken soup sit well.
In a slow cooker
Recently, a multicooker has become a trouble-free assistant in the kitchen. Thanks to it, you can cook almost anything your heart desires. Chicken soup in a slow cooker is a quick and easy way to cook your favorite dish without hassle, without wasting time standing at the stove. Manufacturers have previously developed a separate mode for cooking any stew: the device itself will set the desired temperature and select the technology for cooking chicken soup.
Ingredients:
- chicken soup set – 400 g;
- distilled water – 2 l;
- onions, carrots (you can use Korean ones for spiciness) – 1 pc.;
- potatoes – 2-3 pcs.;
- small vermicelli - 0.5 cups.
Cooking method:
- Set the multicooker to “fry” mode and fry the chopped carrots and onions (use a small amount of vegetable oil).
- Fill the bowl of the machine with water, put the chicken and diced potatoes in it.
- Set the “soup” mode for 1 hour.
- Half an hour before the end, open the lid of the multicooker and put the noodles in there.
- After the machine notifies you that cooking is complete, serve the soup.
With rice
Chicken soup with rice can be easy to prepare and very tasty. If someone does not like this cereal, then it can be replaced with buckwheat, pearl barley or legumes - beans, pea base, chickpeas. Rice and chicken go well together in flavor, and if you cook them as a hot dish, you get a light, dietary, but also nutritious lunch. If you season it with another component - processed cheese - it will give the soup softness and pleasant viscosity.
Ingredients:
- rice – 200 g;
- chicken (loin) – 400 g;
- carrots – 100 g;
- potatoes – 300 g;
- salt/pepper - to taste;
- dill, parsley – 0.5 bunch each;
- processed cheese – 250 g.
Cooking method:
- Cover the chicken fillet with water, salt and pepper, and bring to a boil.
- Cook for 20 minutes, then remove the chicken from the broth.
- Place the rice (rinsed) into the boiling liquid, then cook for 10 minutes.
- At the same time, grate the carrots and cut the potatoes into medium-sized cubes.
- Cut the fillet into small pieces.
- Place carrots and potatoes in the broth, cook for 5 minutes, add meat and melted cheese.
- When the potatoes in the chicken soup are ready, you can turn it off and serve.
With mushrooms
No one can resist such a dish. Cream soup with mushrooms and chicken is popular with most professional chefs and is also served in many restaurants around the world. At home, thick stew is easy to prepare. For mushroom soup in chicken broth, use champignons, honey mushrooms, porcini mushrooms or chanterelles to choose from.
Ingredients:
- chicken thigh – 1 piece;
- champignons – 100 g;
- carrots – 1 pc.;
- processed cheese – 100 g;
- celery root – 1 pc.;
- potatoes – 2 pcs.;
- salt pepper.
Cooking method:
- Place the leg in boiling salted water for 40 minutes.
- Meanwhile, cut the mushrooms into pieces.
- Chop the celery, cut the carrots into strips, and cut the potatoes into cubes.
- Fry onions, celery, mushrooms using a small amount of oil.
- Mix broth and cream cheese.
- Cook all the ingredients in one pan until the potatoes are ready.
- Blend the soup with a blender until smooth.
- Serve the puree soup to the table.
Delicious chicken soup - cooking secrets
Some useful tips from experienced chefs that will help you prepare delicious chicken soup:
- When preparing soup, all ingredients must be placed in boiling water. Cold liquid helps oxidize vitamins faster.
- Add products at different times. Some types of food require longer cooking times than others. The cheesy shade is added quickly - 5 minutes is enough.
- Spices and bay leaves are added at the end of cooking. Otherwise they will lose their aroma.
Video
Found an error in the text? Select it, press Ctrl + Enter and we will fix everything!Chicken meat is a 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). Place over high heat, 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 chicken egg
- flour
- garlic clove
- 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, finely chop or grate the washed carrots, peppers and onions 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 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. Leave 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, wash and cut the carrots 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.
