How to make chicken breast soup. Light chicken breast soup

Chicken breast soup in all variations is a nutritious treat in a hurry. It can be prepared simple, “at home”, or turned into a restaurant masterpiece.

One of the simplest hot nutritious dishes. The products are not fried, remain tender, and are very healthy.

• pasta (any small ones) – 2 tbsp. l.;
• fillet (bones removed) – 300 g;
• medium potatoes - 4 pcs.;
• medium onion (preferably onion) – 0.5 pcs.;
• onion head (whole, in broth) – 1 pc.;
• large carrots – ½ pcs.;
• salt, bay leaf;
• water – 2 l.

Cooking steps:

1. Boil water.
2. Pour it over the fillet in a large saucepan.
3. If the water with the meat has boiled, begin to skim off the foam (several times). The fire is chosen to be moderate. Cook for about ¼ hour.
4. Grate larger carrots.
5. The onions should almost disappear into the soup. It is chopped arbitrarily, but finely.
6. Potatoes and cooked chicken pulp are cut the same way (cubes, sticks).
7. If the broth was cooked with whole onions, the latter is caught and thrown away.
8. The entire set of crushed products is sent to the broth.
9. Boil for 10 minutes (potatoes are half-cooked).
10. Add pasta, boil for 2 minutes - small items cook quickly. Make sure they remain intact and slightly elastic.
11. Add a bay leaf (you can use several) and salt. After 2 minutes, turn off the heating.
12. It is worth keeping the pan closed (you can wrap it up) for another quarter of an hour.

You can sprinkle this first course with herbs already in plates. Serve it with crackers, spicy croutons or soft bread.

First course for those on a diet

This weight loss soup gives you a feeling of fullness. This is a vitamin dish for every day.

• potatoes, onions, carrots - 2 - 3 pcs.;
• salt, celery, bay leaf - at your discretion;
• chicken (lean breasts) – 440 g;
• vermicelli – 150 g;
• any young greens.

Cooking steps:

1. Lean breasts are washed with warm water (fatty skin is not used).
2. They chop it into bars and place it in a pan. Add cool water to 2/3 of the volume.
3. Bring to a boil over low heat.
4. The dark foam is immediately removed, repeating several times so that the dish does not turn out cloudy.
5. At the same time, put the onion in the husk, but with cuts - so that the flavors come out.
6. Place carrot cubes.
7. After a quarter of an hour, potatoes are introduced, divided into 8 parts.
8. After 10 minutes, add the remaining ingredients: vermicelli, bay leaf, salt, herbs, celery.
9. Cook until the vermicelli softens.

Diet soup with chicken breast is ready.

An excellent serving option is with a few slices of boiled egg and a pinch of herbs.

Cooking with peas

Peas can be replaced with any legumes. All of them are rich in protein. Thanks to them, the soup turns out more rich.

• dry peas (lentils, beans) – 50 g;
• onions, potatoes, carrots (in equal proportions) - 3 pcs.;
• salt, assorted greens;
• chicken fillet – up to half a kilo.

Cooking steps:

1. The peas are soaked well for about 4 hours or overnight, after which they are washed in a sieve.
2. Fill the pan with water, immerse the cereal. Cook for 20 minutes. A lot of foam appears - it is collected several times.
3. Add fillet pieces to the peas.
4. At the same time, throw carrots (halves of circles or cubes).
5. After 20 minutes it’s time to add the potatoes.
6. Everything is prepared for at least a third of an hour.
7. Add salt and turn off the heat.

This dish is consumed hot, poured into deep bowls. You can add herbs and a little garlic (if you like).

Soup with chicken breast and noodles

Instead of noodles, you can add dumplings (pieces of homemade dough) to the dish. You can also flavor the soup with unsweetened yogurt and herbs.

• small vermicelli (any shape) – 4 tbsp. l.;
• onion, bay leaf, carrots - 1 pc.;
• fillet – 320 g;
• black pepper powder – ½ tsp;
• potatoes – 350 g;
• salt;
• sunflower oil without a strong taste – 40 ml;
• allspice peas – 4 pcs.

Cooking steps:

1. To prepare chicken breast soup with noodles, divide the fillet into portioned pieces (1 - 2 pieces per plate) and add water.
2. Set the heat to the lowest setting and cook for 40 minutes after the start of boiling. The foam must be removed.
3. Chop onions and carrots. Fry until the mass has reduced by a couple of times and is covered with a golden crust.
4. Cut each potato into 4–8 pieces. Cook for up to half an hour.
5. Spices and fried vegetables are introduced.
6. After a couple of minutes, add the pasta and bring the liquid to a boil.

The heat is turned off immediately, but the dish still remains covered on the burner for a few minutes.

Sprinkle with aromatic fresh herbs. If desired, decorate with a soft boiled egg.

Delicate recipe with cheese

Cheese melted in the broth makes the dish especially tender. The taste will depend on the cheese - it is worth choosing a quality product.

• processed cheese (any type, with natural additives possible) – 200 g;
• onions, carrots (for frying) - 1 pc.;
• potatoes (preferably starchy) – 3 pcs.;
• fillet (skin left on if desired) – 0.5 kg;
• salt;
• a piece of butter – 15 g;
• bay leaf, peppercorns - 2 pcs.;
• greens, croutons (serve).

Cooking steps:

1. Place large pieces of fillet in a saucepan with 2 liters of clean, cool water.
2. As soon as bubbles appear, reduce the heat. Season the water with spices and salt immediately. Cook at a very low boil for up to half an hour.
3. During this time, vegetables are prepared: peeled, rinsed, chopped.
4. Potatoes are cut into several even pieces.
5. Carrots, onions - randomly, medium-sized. You can also grate carrots.
6. Remove the breast and add potato slices.
7. The vegetable is cooked for 15 minutes.
8. First fry the onion in a piece of butter (3 minutes), then add the carrots.
9. After a couple of minutes, transfer the finished frying into the boiling broth. Return the fillet to the pan.
10. Add grated cheese.
11. As soon as it dissolves, turn off the heat.
12. Leave for about 5 minutes.

Served with crispy bread cubes and herbs.

Creamy chicken soup with broccoli

Broccoli blended in a blender has a delicate taste that is complemented by cream and Parmesan. This chicken breast puree soup is a restaurant-quality delicacy.

• broccoli – 1/3 kg;
• vegetable oil - a couple of spoons for frying;
• Parmesan (shaved), croutons - optional;
• cream – 1/5 l;
• medium-sized vegetables (carrots, onions) – 2 pcs.;
• potatoes – 0.4 kg;
• chicken (breast, other parts possible) – 350 g.

Cooking steps:

1. Place chicken pieces in one and a half liters of water and boil, removing any foam. Cooking over low heat lasts about 40 minutes.
2. Onions (diced), carrots (thin chips) are fried. Spices are poured into the soft golden mass and added.
3. Transfer the chicken to a clean container.
4. Broccoli, fried potatoes, and potato slices are added to the broth.
5. After a quarter of an hour, season the dish with salt and spices.
6. Beat the soup in a blender.
7. This liquid puree is combined with cream and simmered for 8 minutes. Don't forget to stir often.
8. You can fry the finished fillet until crusty (for serving).

Option for decorating the treat: pour soup, add golden breast and croutons with Parmesan.

Chicken soup is a universal hot dish. It is tasty, satiating, and thanks to the additives it becomes a truly noble treat.

No similar materials

Ingredients for cooking:

• Chicken breast – 500 grams;
• Pasta – ¾ cup;
• Potatoes - 5-6 tubers;
• Carrots - 1 piece;
• Garlic – 1-2 cloves;
• Salt – 1 tablespoon;
• Greens to taste.

How to cook chicken breast soup

We cut the chicken breast into small pieces (we don’t throw away the bones, but put them in a saucepan along with the meat), wash them, then put them in a saucepan and put them on the fire. Bring to a boil, simmer for five to seven minutes until thick foam appears and... pour the broth into the sink.

Then fill the chicken with filtered water again and put it on the stove again. You can do this procedure once. As for me, at first I was content with a single preliminary boiling. But I gradually got a taste for it and now I’m draining the first three (!) broths, and the photo below shows why. It is simply useless to collect such abundant, dirty foam; it is easier to wash the saucepan, rinse the chicken under running water and put everything to boil again. The fourth broth is now clean, transparent, and you can cook the chicken in it until the very end.

The potatoes will need to be peeled, then washed to remove sand and dust, and cut. Slicing does not play an important role; you can cut it into cubes or bars, the main thing is that the potato pieces are convenient to eat with a spoon. Dip into the broth, and get to the carrots yourself.

Carrots are needed not only to make the soup tastier and brighter. Lightly fried carrots in a small amount of vegetable oil perfectly brightens the broth, making it beautiful, light, and golden. Therefore, peel the carrots, cut them into small pieces or simply grate them. Heat a frying pan with vegetable oil - no more than a teaspoon. If you pour more, then unappetizing oil spots will float in the soup, and it will not turn out very tasty due to the large amount of fat.

Lightly fry the carrots for 5-7 minutes, stirring as needed.

Add the pasta to the boiling soup and immediately stir for a few minutes. It is important that the pasta does not stick together, then it will be difficult to separate them. Cook until pasta is al dente (8 minutes), then add salt.

For my amount of food and 3 liters of water, 1 incomplete tablespoon of coarse sea salt is enough for me.

Now you can add the fried carrots. Cook everything until the ingredients are ready, this will take about 5 minutes.

Peel a clove or two of garlic and chop it smaller. We also chop the greens - I use parsley and dill frozen from the summer, grown in my own garden bed. After which the fire under the soup must be turned off. Add the herbs and garlic, stir, close the pan with a lid and let it brew for a few minutes.

This soup is good with regular black bread, lightly greased with butter. That's all - just 1 hour, and the delicious, healthy dietary soup is ready.

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Alexander

The fourth broth turns out to be clean, transparent... and tasteless. What is foam? Foam is protein compounds denatured by boiling. This is not poison, not disgusting. This is an ordinary PROTEIN with unwound RNA helices. It's stupid to throw away useful compounds. If I’m still ready to agree about the first drain of the broth - during pre-sale preparation, chickens can be treated with chlorine and pumped with other chemicals, then as for “HURRAY! MY BROTH IS THE FOURTH!!!”, then this is just stupid.
The soup contains a lot of potatoes (not a diet soup at all, given the presence of pasta) and little meat. 500 grams of breast is not enough for 3 liters of water. The photo shows ANOTHER soup!
“That’s all - just 1 hour, and the delicious, healthy dietary soup is ready.”
And yes, chicken breast soup takes a maximum of 25 minutes to cook.

A quarter of a chicken breast consists of proteins, and there is almost no fat or carbohydrates in it. It is this advantage that makes it a product used in various types of diets, since its calorie content is only 113 kcal. It also contains a lot of vitamins and minerals that support healthy human immunity - vitamins B, A, C and PP, potassium, magnesium, chlorine, iron, sodium, phosphorus and much more. Chicken breast contains choline, which well and gently cleanses the liver of fats and is responsible for kidney function.

Chicken should be included in every person’s diet, as thanks to it, a person’s immunity is strengthened and physical strength is restored. For small children (starting from 8 months), boiled chopped chicken breast mixed with vegetables or cereals is recommended.

You can cook anything from chicken breast, porridge, soups, roasts, pates, purees, dishes cooked in the oven, etc. Chicken breast soup is especially healthy. It can be eaten by those on a diet. Chicken breast cooks very quickly, so it takes very little time to prepare the soup. Recipes vary, but we'll look at a couple of them.

Chicken breast noodle soup

Ingredients:

• Chicken breast - 400 grams,
• Carrots - 2 pieces,
• Potatoes - 5 pieces,
• Onions - 3 pieces,
• Eggs - 2 pcs.
• Flour - how much dough will take,
• Salt - to taste.

Chicken breast soup can be made with noodles. It’s better to make noodles yourself, since when prepared at home they are much tastier and the soup also becomes a little more caloric.

Cooking steps:

1. First, let's prepare the noodles. It’s not at all difficult to make, and if you plan to continue making this soup in the future, make a little more noodles and dry them for next time. Separate the egg yolk from the white. Place the yolk in a bowl, add salt and begin to slowly add flour. When the dough becomes hard, roll it out thinly on the table, sprinkling the surface with flour. Leave the dough on the counter for a few minutes to dry.
2. At this time, fill the pan with water and add the chicken breast pieces. When boiling, remove the foam to clear the broth.
3. Cut the carrots into slices and add to the broth. Add some salt.
4. Cut the onion into large pieces, but if you like, you can put it whole.
5. While the vegetables and meat are cooking, roll the dough into a roll and cut into thin strips. Take these strips apart with your hands so they don't stick together. Leave on the table to dry.
6. While the noodles are drying, peel and cut the potatoes as you would normally cut them for soup. If the carrots are cooked, you can also add potatoes.
7. At the very end, when the potatoes and carrots are ready, add the required amount of noodles to the soup. Dry the remaining noodles for 8-9 hours and put them in a bag. Leave it until next time. Cook the noodles for 10-15 minutes.

Chicken breast soup is ready. Garnish it with a boiled egg or herbs. Those who like sour cream can put it on their plate.

There is also an option for making chicken breast soup. Instead of noodles, add a beaten egg to the soup. We'll see how to do this in the next recipe.

Breast soup with egg

Ingredients:

• Chicken breast - 400 grams,
• Carrots - 2 pieces,
• Potatoes - 5 pieces,
• Onions - 3 pieces,
• Eggs - 2 pcs.
• Greens (Dill and parsley) - 1 bunch,
• Salt - to taste.

Cooking method:

1. Fill a saucepan with water and add small pieces of chicken breast. When boiling, you need to remove the foam to make the broth transparent. Add salt until all foam has been removed.
2. Cut the carrots into cubes or quarters and add them to the soup.
3. Cut the onion into small cubes. Place it with the meat. Peel and cut the potatoes into large pieces. When the carrots are cooked, you can add the potatoes to the broth.
4. At the very end, when the potatoes and carrots are ready, mix two eggs with salt in a glass. You need to pour the eggs into the pan very slowly - in a thin stream, stirring the soup quickly. The egg should not be in pieces in the soup, but should be thin strings.
5. Now add the herbs and bay leaf to the soup.

As you can see, the technology for preparing noodle soup is practically no different from preparing egg soup. In principle, chicken soup can be prepared from any part of the chicken, but in order for it to be dietary, the soup is prepared specifically from chicken breast.

Vegetable soup with chicken breast- a hearty first course to add variety to your home menu. You can use any part of the chicken for the soup, I used chicken breast. Of the vegetables, the obligatory ingredients will be onions, carrots and potatoes, the rest can be selected to taste. I used frozen green peas and Brussels sprouts, and also used spinach and dill. Due to the fact that the onions and carrots are not fried, this soup turns out to be more dietary.

Ingredients

To prepare vegetable soup with chicken breast we will need:

chicken breast - 1 pc.;

water - 2 liters;

carrots - 1 pc.;

potatoes - 4-5 pcs.;

onion - 1 pc.;

green peas - 50 g (optional);

Brussels sprouts - 50 g (optional);

spinach - 50 g (optional);

dill - to taste;

salt, pepper - to taste;

sour cream for serving.

Cooking steps

Pour cold water over the chicken breast, bring to a boil and skim off the foam. Reduce heat, add a little salt to the water and cook until tender (30-40 minutes). Peel the potatoes, carrots and onions. Cut the onion into cubes, carrots into circles.

Cut the potatoes into medium cubes.

When the breast is easily pierced with a fork, add potatoes, onions and carrots to the soup, cook until tender over low heat (about 15-20 minutes).

When the potatoes are almost ready, add peas and Brussels sprouts to the soup and cook for 5 minutes.

Add salt and pepper to taste, as well as spinach and dill. Let it boil and remove from heat.

Serving this healthy vegetable soup with chicken breast is very tasty with sour cream.

Bon appetit!

Step-by-step recipes for making flavorful chicken breast soups with vegetables, cheese, mushrooms and lentils

2017-12-19 Rida Khasanova

Grade
recipe

4817

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

14 gr.

5 gr.

Carbohydrates

9 gr.

151 kcal.

Option 1: Classic chicken breast soup recipe

Chicken meat contains a lot of protein, which is easily digestible and useful for both adults and children. The chicken broth is light, rich and nutritious. To prepare the soup, you can use any part of the chicken, but with the breast you will get a more dietary dish.

There are a large number of recipes for such soups, but the most popular is soup with the addition of vermicelli. Many people prepare homemade noodles, but regular store-bought noodles can also be successfully replaced.

Ingredients:

• one chicken breast;
• three pieces of potatoes;
• vermicelli to taste;
• bulb;
• carrot;
• salt to taste;
• 5-6 g ground black pepper.

Step-by-step recipe for chicken breast soup

Rinse the breast in running water, remove the films, and cut the fillet into small cubes. Place the prepared chicken meat into a saucepan, add cold water and place on the stove. After boiling, remove any foam that appears so that the broth does not turn cloudy.

Peel the potatoes, cut into small slices, add to the chicken after the water boils. Continue cooking for about 20 minutes.

Add a handful of vermicelli or some homemade noodles to the rest of the ingredients in the pan and mix thoroughly. Boil for about another 12-15 minutes.

While the ingredients are cooking in the pan, prepare the vegetable frying. Peel the onion and chop it very finely with a knife, and grate the peeled carrots on a medium-sized grater. Heat a little vegetable oil in a frying pan, first fry the onion until transparent, then add the carrots, stir and fry until soft.

Salt the soup, add a little ground pepper and add fried vegetables to it. Mix all the ingredients, reduce the heat slightly and keep the soup on the stove for another six minutes.

Chicken breast soup is ready. You can serve it with a pre-boiled egg, cut into halves, this will only make the taste better.

Option 2: Quick Chicken Breast Soup Recipe

Chicken breast soup is quick and easy to make with just a few ingredients. In any case, it will turn out nutritious and satisfying - just what you need for lunch.

Ingredients:

• 400-450 gr. chicken breast;
• one carrot and onion;
• 230 g pumpkin;
• 150 g zucchini;
• 2.5 liters of water;
• a bunch of fresh dill;
• salt and pepper to taste.

How to quickly make chicken breast soup

Thaw the breast at room temperature, rinse thoroughly and cut into small pieces. Place in a saucepan, pour cold water and put on fire. After boiling, remove the foam in time so that the broth remains clear.

While the chicken is cooking, prepare the vegetables. Peel the pumpkin and zucchini and cut them into not-so-small cubes, chop the onion randomly, and chop the carrots into strips.

Combine vegetables with chicken and cook for about 10 minutes. If you have time, you can first lightly fry the carrots and onions in vegetable oil.

When the zucchini becomes soft, the soup needs to be salted, pepper or other spices added. Wash the dill, chop finely and also place in the pan. Cook for about seven more minutes over low heat.

If you have time, it is advisable to let the soup steep for about 10-15 minutes. Serve with rye bread and fresh vegetable salad.

Option 3: Chicken breast soup

To diversify your daily diet, you can make puree soup from chicken breast. Its delicate texture and appetizing aroma of chicken broth will appeal to both adults and children. The warming soup will charm your household with its pleasant aftertaste.

Ingredients:

• chicken breast;
• liter of water;
• 300 gr. broccoli;
• a large handful of spinach (or a bunch);
• 4 tablespoons of canned peas;
• 200 gr. cream;
• 5 sprigs of thyme;
• nutmeg.

How to cook

Defrost the breast, rinse with running water. Cut off the skin and films, and fat if desired. Cut into small pieces, add cold water and cook along with thyme sprigs. When the broth boils, skim off the foam and remove the twigs. When the meat is completely cooked, remove it from the pan, cool slightly and divide into smaller pieces.

Divide the broccoli into small florets, add to chicken broth and cook until tender. Then add spinach, peas and your favorite spices to the pan. Keep on fire for about five minutes.

Place the chicken breast pieces back into the pan along with the nutmeg and stir everything together. Use a blender to puree the soup. If the soup is too thick, add a little boiled hot water and puree again.

Pour cream into the soup - it is better to take it with high fat content - and heat the soup, but do not bring it to a boil.

Serve the finished chicken breast puree soup with crackers or croutons, as well as sour cream. For spicy lovers, you can add finely chopped garlic to the soup.

Option 4: Chicken breast soup with cream cheese

Cheese soup attracts with its delicate creamy taste. The aroma can be changed if you take cheese with the taste of mushrooms or smoked meats. The soup turns out very thick, and if desired, you can beat it with a blender, then you get a creamy soup.

Ingredients:

• two chicken breasts;
• three potatoes;
• one carrot;
• onion;
• two processed cheeses;
• 2 tbsp. l. vegetable oil;
• half a tomato;
• salt and spices to taste;
• turmeric;
• greenery.

Step by step recipe

Rinse the chicken breasts, cover with cold water and cook until fully cooked. After the water boils, be sure to remove the resulting foam so that the broth is clear. Remove the finished breasts from the pan, remove the skin (optional) and cut the meat into small pieces.

Peel the onion, cut it into small cubes, peel the carrots and finely grate. Heat a tablespoon of vegetable oil in a frying pan. First fry the onion. When it becomes transparent, add carrots and finely chopped tomato, stir and fry until the vegetables are soft.

Peel the potatoes, cut into small cubes and add to chicken broth. Cook until soft, then add salt, turmeric and pepper. Immediately add the roasted vegetables and chopped meat.

After 5 minutes, add melted cheese, divided into small parts, to the soup. Cook, stirring, until the cheese is completely dissolved. Or you can grate it on a coarse grater directly over the pan, so it will dissolve faster.

Rich chicken soup is ready! Garnish it with finely chopped herbs and serve with rye croutons or crackers.

Option 5: Chicken breast soup with lentils and mushrooms

The recipe for soup with chicken, lentils and mushrooms came to our kitchen from Italy. The unusual combination of ingredients, piquant taste, richness and thickness of the soup will appeal to everyone and will add variety to the family’s usual diet. It will take a little longer to prepare, but it's worth it.

Ingredients:

• one small chicken breast;
• a glass of canned or boiled lentils;
• four carrots;
• small zucchini;
• bulb;
• salt and ground pepper;
• 800 gr. canned tomatoes;
• 70-100 gr. champignons;
• half a bunch of fresh basil or a tablespoon of dried;
• a piece of parmesan;
• vegetable oil.

How to cook

Remove peels and husks from vegetables. Cut the zucchini into small cubes, carrots into circles. Finely chop the onion and basil with a knife, without mixing them. Thinly slice the champignons into plastic pieces.

Boil the lentils until fully cooked and drain the water.

Remove skin, fat and films from chicken breast. Cut it into several pieces, add cold water and boil until the meat is cooked. After the water begins to boil, remove the foam that appears in time so that the broth remains clear.

Take a pan with a thick bottom, grease with vegetable oil. Place vegetables and lentils on the bottom, pour in chicken broth, sprinkle with salt and ground pepper.

Place chicken meat on top of all the products, after cutting it into small pieces. Cover the pan with a lid and cook over low heat until the vegetables are soft.

Add the tomatoes and mushrooms cut into slices into the pan, cover again and continue cooking for about another quarter of an hour. At the end of cooking, sprinkle with basil.

Delicious, hearty chicken breast soup with lentils is ready! Before serving, sprinkle each serving with grated cheese. Bon appetit!