Recipe for delicious chicken soup step by step. Chicken soup - pre-preparation of meat

First of all, you will need a chicken. Ideally - soup, that is, a middle-aged laying hen. Unlike broiler, it can cook for hours, giving the broth a taste and not turning into porridge. If you do decide to use a broiler, reduce the cooking time to about 1 hour.

The classic broth recipe uses the whole chicken, but individual or just a soup set from any supermarket will do. You should not take only the breast: the meat can turn out to be tough, and the broth can be hateful.

In addition to the main ingredient, chicken, onions, carrots, celery and seasonings are added to the broth. To give a more saturated color, vegetables can be sautéed in a small amount of oil.

• 1 kg of chicken;
• 5 liters of water;
• 1 onion;
• 1 carrot;
• salt, peppercorns - to taste;
• greenery for decoration.

How to cook broth

Wash the chicken and put it in a deep pot. You can not cut the whole carcass.

Pour in water so that it covers the meat. If you want the chicken to be tasty, then salt it right away. If you prefer a tasty and clear broth, add salt at the end of cooking.

Wash and peel carrots and onions. Cut the carrot into several pieces, leave the onion whole or cut in half.

Put the pot on a slow fire. Make sure that the water does not boil, only small bubbles should form on the surface. This will allow the broth to remain transparent. To do this, remove the resulting foam in a timely manner.

During the cooking process, the water may boil away, so it should be added.

After 1.5 hours (if you use broiler chicken, then after 10 minutes) add carrots, onions and peppers to the broth. Cook for 1 more hour.

When the time is up, try to separate the meat from the bones. If it doesn't work, cook more. If the meat comes off, it is ready - remove the pan from the heat and cool slightly.

Cooked vegetables can be removed from the broth: they have already given up all the useful properties. Also take out the chicken. The meat can be used in soups and snacks.

Ready-made broth can be consumed in its pure form or used as the basis of soups.

4 soups with chicken broth

loftbarlimonad.ru

Ingredients

• 150 g of chicken stomachs;
• 150 g chicken hearts;
• 150 g chicken liver;
• salt, pepper - to taste;
• 1 onion;
• 1 carrot;
• 500 ml chicken broth;
• 50 g egg noodles;
• greenery;
• 2 quail eggs.

Cooking

Rinse the chicken offal and remove the films. Put each type in a separate pan and cover with cold water. Put on fire, salt, pepper and bring to a boil. After boiling, boil the liver for 20-25 minutes, hearts - 40 minutes, stomachs - about an hour.

Finely chop the onion and carrot. Heat the vegetable oil in a frying pan, put the vegetables and fry them over low heat, stirring constantly. After 2-3 minutes, remove the pan from the heat and transfer its contents to a napkin to remove excess oil.

Put the finished offal into the pot with the broth and bring to a boil. Add the onions and carrots and then the egg noodles. Put the pasta whole or break it into pieces. Salt and pepper.

After 3-4 minutes, add finely chopped greens. When the noodles become soft, the soup is ready. Pour it into plates and put a boiled quail egg in each.

sproutedroutes.com

Ingredients

• 700 ml chicken broth;
• ½ cup of rice;
• 90 g of tomato paste;
• 500 g of tomatoes in their own juice;
• 100 g cream cheese;
• parsley.

Cooking

Place the broth over medium heat and bring to a boil. Add rice, tomato paste and tomatoes. Simmer for 10 minutes, then add cream cheese and bring back to a boil. Salt and pepper. Add finely chopped parsley and cook until the rice is tender.

Serve the soup hot with breadcrumbs and herbs.

delish.com

Ingredients

• 2 medium carrots;
• 1 onion;
• 1 celery stalk;
• 1 clove of garlic;
• 3 tablespoons of olive oil;
• salt, pepper - to taste;
• 2 cans of white beans in their own juice;
• 3 liters of chicken broth;
• 4 cups spinach leaves;
• 30 g of grated parmesan;
• green peas and greens for decoration.

Cooking

Coarsely chop the carrots, onions, celery and garlic. Heat the olive oil in a heavy bottomed saucepan. Add chopped vegetables, salt and pepper. Simmer for 10 minutes over medium heat, stirring occasionally.

Drain the juice from the beans, rinse and dry. Mash ½ cup of legumes with a fork, add to vegetables and simmer for 2-3 minutes over medium heat. Then add the whole beans to the pot and stir. Pour the mixture with chicken broth, bring to a boil, reduce heat and simmer, covered, for another 20 minutes.

Add spinach washed in cold water to the soup and cook for 2 minutes until the leaves wilt. Remove the soup from the heat, pour into bowls, sprinkle with grated Parmesan, add green peas and herbs.

Serve with crispy.

dorastable.com

Ingredients

• 1 onion;
• ½ tablespoon of vegetable oil;
• 2 cloves of garlic;
• 300 g of any minced meat;
• salt, pepper - to taste;
• 3 liters of chicken broth;
• 1 carrot;
• 1 potato;
• 100 g of vermicelli;
• 1 bay leaf;
• greenery.

Cooking

Start by making meatballs. Finely chop the onion and fry in vegetable oil. Finely chop the garlic or pass through a garlic press. Mix it with onion and minced meat, salt, pepper and mix well. Make meatballs. The size can be any, but it is better to make the balls small, with a quail egg.

Put the pot of broth on the fire and bring to a boil. Reduce heat and add meatballs. Boil for 5-7 minutes.

Wash and peel carrots and potatoes. Cut carrots into slices, and potatoes into cubes. Put the chopped vegetables into the broth. Boil until potatoes are cooked. Then add vermicelli and bay leaf. Boil 2 minutes. Remove from heat and cover with a lid.

Pour the finished soup into bowls and sprinkle with fresh herbs.

For the recipe you will need:

Chicken - about half a kilo

Carrot - 1 piece

Onion - 1 piece

Vermicelli - 2 handfuls

Potatoes - 3 pieces

Pepper and salt - to taste

Greens - to taste.

Chicken soup. The usual recipe - how to cook:

First, make the chicken broth

The chicken needs to be washed, cut into fairly large pieces, pour water. After the water starts to boil, remove the foam from it and reduce the fire. Then you need to salt the water and cook the broth for another forty minutes. As soon as the broth is ready, you need to remove the pieces of boiled chicken from it. The meat must be torn into small pieces and again placed in the broth. Then you need to cut the potatoes into small cubes, add them to the chicken broth and cook for about 15 minutes from the moment the liquid boils again.

Finely chop the onion. Grate a carrot. Fry all vegetables in vegetable oil. Transfer them to soup. After about three minutes, as soon as the water starts to boil again, you need to add vermicelli and salt the soup. You can add some pepper if you like. After that, wait until the vermicelli is cooked. Season the soup with finely chopped herbs and let it brew.

Chicken soup. The usual recipe is ready - bon appetit!

acceptyvsem.ru

Soup is the basis of every meal. Even novice housewives need to learn how to cook simple first courses that are so easy to feed the whole family! After all, then you can do without semi-finished products, and even significantly save the family budget. Simple soups are made from the simplest ingredients. We offer several options for such soups.

How to make easy chicken soup

1. 400 g chicken wings (thighs);
2. 4 large potatoes;
3. 1 large carrot;
4. 2 small onions;
5. 2 handfuls of pasta "asterisks" or noodles "cobweb";
6. 1 tbsp dried herbs or 100 g of fresh parsley (dill);
7. salt to taste.

Cooking:

Rinse the meat, add water and boil until cooked (removing the foam, if it appears). Peel the vegetables, chop the potatoes into small cubes, chop the onion very finely and grate the carrots. Place the vegetables in a saucepan, cook until the potatoes are tender, then add the pasta and salt to taste. Cook for another 5-7 minutes, before removing from heat, add greens. The easiest chicken soup is ready!

See also the video recipe - Easy chicken soup with vermicelli - step by step cooking recipe

How to make a simple soup with rice (vegetable)

This soup can be pampered without any harm to the figure. After all, it contains only healthy vegetables (too starchy and high-calorie potatoes are not among them) and quite a bit of rice. Fill it with olive oil - and get a wonderful diet dish!

Ingredients (per 3 liter pot):

1. 4 tbsp rice (better choose unpolished, it is the most useful);
2. 2 onions;
3. 2 carrots;
4. 3 bell peppers;
5. 4 tomatoes;
6. 100 g of fresh parsley;
7. ½ tsp ground paprika;
8. 3 tbsp olive oil;
9. a pinch of ground black pepper;
10. salt to taste.

Cooking:

For a richer taste, the vegetables for the soup must first be fried. To do this, you need a deep frying pan with a thick bottom.

Peel onions and carrots, chop onions, grate carrots. Remove the seeds from the pepper, cut it into small strips. Gently peel off the skin of the tomatoes and cut into small cubes. Heat 2 tbsp. olive oil in a frying pan, put all the vegetables there and fry for 3-5 minutes, stirring constantly. In the meantime, heat the water in a saucepan, add the washed rice, bring to a boil and lay out the frying. Cook under a lid over low heat until the rice is cooked. Before removing from heat, add the remaining oil, spices, chopped herbs and salt.

Exactly the same simple soup can be cooked by replacing rice with bulgur or pearl barley. In this case, the cooking time will increase slightly - these cereals are cooked much more slowly.

How to make easy mushroom soup

You can take any mushrooms, but porcini are better, of course. In general, it should be borne in mind that soup with wild mushrooms turns out to be an order of magnitude tastier.

Ingredients (per 3 liter pot):

1. 500 g fresh mushrooms;
2. 4 large potatoes;
3. 2 carrots;
4. 2 onions;
5. 2 tbsp vegetable oil;
6. 1 parsnip root;
7. 1 dried parsley root;
8. 4 bay leaves;
9. salt and ground pepper to taste.

Cooking:

Wash mushrooms and finely chop. Wash and peel vegetables, cut potatoes into cubes, onions into small rings, grate carrots and roots. Boil mushrooms in salted water until half cooked, add potatoes and bay leaf. Fry onions with carrots and roots in vegetable oil, season the soup and cook until the potatoes are ready. At the end of cooking, add bay leaf (after 15-20 minutes, it must be removed from the soup). Salt, pepper - and you're done!

By the way, this soup can be prepared without frying: just add all the vegetables to the pan along with the potatoes and cook until tender.

1. Any soup can be cooked in vegetable, meat or bone broth prepared in advance.

2. When cooking meat and vegetables, the foam must be removed to make the soup transparent.

3. Do not add bouillon cubes and seasonings containing monosodium glutamate flavor enhancer to the soup. The taste of these additives is questionable, and the harm to health is obvious. In order to improve the taste of the finished dish, it is better to add the usual spices, dried or fresh herbs, bay leaf. Bon appetit!

www.ja-zdorov.ru

How to cook chicken soup

In this article, we will tell you about how to cook chicken soup, and at the same time about how to cook chicken broth (firstly, sometimes you need exactly the broth, and secondly, chicken soup still begins with the preparation of the broth).

There are two "classic" versions of chicken soup: with vermicelli (noodles) or with rice. Let's talk first about the first - chicken soup with vermicelli or noodles. We note right away that it is absolutely not necessary to buy a whole chicken for this, although this path is also not excluded if, for example, you want chicken broth for the first and boiled chicken for the second. If only chicken soup is in the plans, then, as it seems to us, it is better to choose individual parts of the chicken: chicken breast (then the broth will be low-fat and more dietary), or chicken legs (for lovers of a fatter broth), or chicken thighs (this is conditionally medium fat content option, we often prefer it). There are, of course, wings, but this, in fact, is “skin and bones”, it may come down for the broth, but there will be practically no meat in your soup.

• Chicken (chicken breasts, you can fillets, chicken legs or thighs) - the amount is up to you, depending on how much chicken meat you want to have in your soup and the desired “richness” of the broth; on a 3-4-liter pan you can put from 200-300 grams to a kilogram. We usually put 600-800 grams
• Onion - 1 medium sized onion
• Salt - about 0.5 tablespoon (taste!)
• Black peppercorns - 8-10 peas
• Bay leaf - 1-2 leaves
• Carrots - 1 piece of medium size
• Potatoes - 6-8 medium sized potatoes (amount depends on the size of the potatoes and the desired thickness of your soup)
• Vermicelli or noodles - the amount of your choice (about 200 grams - if we are talking about the weight of dry purchased vermicelli before cooking)
• Dill - according to your desire (note in brackets that dill can be added to almost any soup, and it is better right on the plate immediately before use)

First, cook the chicken broth (it cooks in the same way as the meat broth, but a little faster). We wash the chicken pieces with cold water, put them in a saucepan, pour cold water over it and put the saucepan on the stove for high heat, do not close the lid, wait for the foam to appear. You can wash and peel the carrots at this time, cut them into small cubes, slices or straws, or rub the carrots on a coarse grater.

When, shortly before boiling, foam forms on the surface of the broth, carefully and quickly remove it with a slotted spoon so that the broth is transparent. When the broth boils, add carrots, salt, peppercorns, bay leaf and whole peeled onion, without cutting. When the broth boils again, reduce the heat to a minimum, cover the pan with a lid. After a few minutes, lift the lid and, making sure that our broth is slowly boiling and gurgling, close it again, and in this state of quiet boiling under the closed lid, leave the broth to cook for 45 minutes.

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

If you cook the soup for more than one day (which we increasingly do, counting on 3-4 days), we advise you to boil the vermicelli separately, because if you boil it in the broth and leave it there, there is a risk that it will swell to impossibility and turn your soup into porridge. So, while the chicken is cooking, we cook the vermicelli (quite for "dummies": bring the water in a saucepan to a boil, add salt, pour in the vermicelli, immediately stir thoroughly so that it does not stick together, after boiling, cook for 5 minutes, put it in a colander, rinse with cold water ). You can replace the vermicelli with noodles or some pasta-shells (this should be cooked longer: 10-12 minutes), the shape of noodles or pasta to your taste.

We put the cooked and washed vermicelli in a small container with a lid and store in the refrigerator.

When 45-50 minutes of boiling our chicken broth has passed - the chicken is ready, the broth too. It's time to turn the broth into soup.

We throw out the onion from the broth (few people like pieces of boiled onion in the soup). We also take out the chicken pieces if we want the process of eating the soup to look aesthetically pleasing and there would be no need to gnaw the chicken bones with your hands. While the chicken is cooling so that it can be disassembled from the bones, put the cooked chopped potatoes into the broth, bring to a boil and cook for 30 minutes.

We disassemble the warm chicken with our hands, separating it from the bones, it is also better to throw away the chicken skin, we divide the chicken into pieces. Put the chicken pieces back into the soup, bring to a boil and simmer for 3-4 minutes.

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

If you want to make chicken soup not with noodles, but with rice, then this is also not difficult. You do the same thing, of course, do not boil the vermicelli, but at the same time with the potatoes put about half a glass or a little more rice in the pan, which you previously washed 2-3 times with cold water. 30 minutes after the broth boils, the soup will be ready.

REMEMBER: COOKING IS SIMPLE!

Dare! Create! Get ready!

Eat yourself, feed your family, treat your friends!

prostoi-retsept.ru

Recipe: Chicken Soup - Roasted

potatoes - 8 pcs;

onion - 1 pc;

medium-sized carrots - 1 pc;

greens - 1 bunch;

dried dill - to taste;

salt and spices - to taste;

bay leaf - 1 leaf;

sunflower oil - 1 teaspoon

When the scale is all removed (if you do not remove it, then “garbage” will float in the broth and it will not be beautiful and not transparent, if there are still not caught pieces, I recommend draining the first broth - pour clean water again and boil again - so the broth it will be cleaner and healthier, because now so many chemicals are added to the chicken that it’s better to protect yourself and usually I always drain the first broth - the taste doesn’t get any worse, but now I didn’t have much time to cook, so I just removed the scale with a ladle ), cut the potato - cut the large one into 3 parts, the small one in half and cut into such pieces

and add to the simmering chicken broth. Reduce the heat of the stove and cook over medium heat for about 25 minutes.

At this time, we are preparing the roast. Finely chop the onion and garlic

pour oil into the pan

Once it's hot, start frying the onions.

after 2-3 minutes, add garlic (it cooks faster, so you need to add it not immediately with onions)

We fry everything over low heat, stirring constantly until the vegetables become a beautiful golden color.

When the potatoes are cooked

add bay leaf and spices

boil for 3 minutes. Turn off the stove and at the very end throw fresh herbs and dry dill

Cover with a lid, let it brew for 15-20 minutes and you can eat

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

While it's quite difficult to mess up chicken soup, here are some tips and tricks to help you get the best result. Just in case.

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

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

1. Starting to cook chicken soup "from scratch" (that is, if you do not have stock in the form of broth and frozen boiled meat), stock up on 2-3 hours - it will hardly take you less time.

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

1. Of course, it is best to use not frozen, but fresh chicken. This is because defrosting poultry leaves the chicken without its natural moisture, dry and less tasty. However, this is hardly achievable for most city dwellers.

1. If you are adding frozen vegetables to chicken soup, do so 15 minutes before the end of cooking.

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

1. Don't let the soup boil. The fire should be below medium, even low, otherwise the meat will become tough and the broth cloudy.

1. It is preferable to cook the broth from dark meat, it gives more flavor, white meat is less suitable for this purpose. If you're using chicken parts rather than a whole chicken, keep that in mind. The chicken soup set, which can often be found on sale, is good because it contains “broth-forming” pieces.

1. There is a prejudice associated with the use of chicken legs. Don't neglect them! In contrast, if you boil chicken leg soup, it will give it a delicious "gelatinous" texture (chicken legs naturally tend to gel). By the way, Asian cooking is based on the use of chicken legs in soup, where they are preferred over fillets. Before sending the legs into the soup, scald them with boiling water. But you can peel off the skin from the legs after they are cooked.

1. For those who care about low-fat recipes and results, the advice is to make chicken soup in 2 steps. First, cook the broth according to all the rules (with vegetables and herbs). Then cool it to such a state that a fatty crust appears on the surface. Skim off that hard fat. At the second stage of cooking, you simply continue to cook the chicken soup further, adding those ingredients that are necessary for the soup.
   You can pre-cook chicken meat and freeze it. This way you keep it from drying out. Later, you can let it thaw and add to soup with vegetables, pasta or rice.

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

1. Chicken can be replaced with a more dietary turkey. All recommendations for cooking turkey soup are similar to "chicken" tips.

How to choose chicken for chicken soup?

If you cook soup according to all the rules, then the choice of chicken is very important. "Chicken Makes a Difference"! The ideal chicken for chicken broth (and soup) is a young hen, no longer a teenager, but not yet a laying hen. The one that gained her weight on free range, without compound feed, with a weight of about 2 kg.

Alas, this is an ideal, achievable only for those who specifically keep their own poultry yard or buy from a farmer they know. For the rest, the offer is limited to what is in supermarkets. At best, with what is on the market, although you most likely will not meet a young bird there either. And yet, even an “old laying hen” is more successful (at least the broth will be good) than a frozen broiler chopped with antibiotics and fattened for slaughter.

Now about broilers. Choose a large bird, mature, at least 2 kg. It is preferable, tastier and more aromatic. Consider yourself lucky if you come across a chicken marked "soup".

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

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

Chicken soup with vermicelli

One of the most popular chicken soup options. As a rule, vegetables are added to vermicelli. Very simple, delicious soup, it is easy to learn the alphabet of cooking chicken soup.

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 1 medium carrot, diced
• 1 large stalk thinly sliced ​​celery
• 1 medium potato, peeled and chopped
• 1.5 l chicken broth
• 300 g chicken breast fillet, cut into pieces
• 50-70 g thin vermicelli
• 2 tablespoons chopped parsley

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

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

Connect all products in a certain sequence. First add the chicken broth, cover and bring to a boil, then lower the heat and simmer for 15 minutes. At the end, add chicken meat and vermicelli, partially cover the lid and cook for 5-8 minutes until the vermicelli is ready.
Innings. Add chopped parsley directly to the finished soup. Serve hot chicken vermicelli soup with freshly made bread toast.

Chicken soup with egg noodles

Classic chicken noodle soup is suitable for any season, but is especially good during the cold winter months and when we are unwell. This basic recipe can be taken as a guideline. To save time, you can use pre-cooked chicken and frozen broth. Then you just have to season them, and the soup is ready. If you are cooking from pieces instead of whole chicken, recalculate the amount of ingredients based on the weight of the meat.

Yield 12-14 servings. The description includes cooking chicken in ready-made chicken broth.

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

Add oil to a preheated pan, and when it melts, sauté onions, carrots, celery for 10 minutes, or until they become soft.

Cut the chicken into 8 pieces (if you have chicken pieces, then just cut into pieces). If the chicken is fatty, it is not necessary to remove the fat at all (except if you are on a diet). Add meat and fat to pot with chicken broth. Add, if necessary, a little cold boiled water (the liquid level should be 5-7 cm above the contents of the pan). Bring to a boil over high heat, skimming any foam that rises to the surface. Add bay leaf, parsley and thyme, you can in the form.
Reduce fire to minimum. Simmer, uncovered, until the chicken is very tender, about 2 hours.

Remove the chicken meat from the pot, let it cool. Remove herbs and bay leaf. Degrease the soup if you don't like the extra saturated fatty acids and calories by removing any greasy crust from the surface of the cooled broth.)

Now you can cut the chicken freed from skin and bones into small pieces. Add the noodles to the broth, cook until tender, about 10 minutes. At the end, you can (optionally) break 1 chicken egg beaten in lemon juice into the soup and immediately mix the chicken soup with noodles.

Place the meat back into the pot and season to taste with salt and pepper. Serve hot.

Chicken soup with rice

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

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

Finely chop the onion, chop the tomatoes. Remove seeds from peppers, cut into long narrow pieces.
Cut the chicken fillet into small pieces. Fry in a hot pan with vegetable oil until golden brown.

Put the pot with the broth on the fire, add the washed rice to it and bring to a boil. Then lower the heat and simmer for 15 minutes. Add chicken pieces and let simmer for another 15 minutes.

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

Add corn, tomato puree with peppers, salt and sugar to taste, lemon juice to the soup. Mix well and leave on fire for another 5 minutes.

Serve with chopped cilantro (parsley).

Chicken soup with almonds

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

• chicken meat 300 g
• 4 things. green onions
• 1 carrot
• chicken stock 700 ml
• half a lemon peel
• 1 st. l. olive oil
• 2 tbsp. tablespoons ground almonds
• 1 st. l. roasted almonds, thinly sliced
• 1 st. l. soy sauce
• 1 st. l. lemon juice
• salt, pepper to taste

Remove the skin from the chicken meat and cut into thin long pieces. Pour oil into a deep frying pan and sauté green onions for 2 minutes. Then add pieces of meat and fry them on 2 sides for 4 minutes. Put it all in a saucepan, pour chicken broth, add chopped almonds, soy sauce. Boil until the chicken is done. At the very end, salt, pepper, season with roasted almonds. You can serve with sour cream.

Chicken soup with beans

Portuguese cuisine. Delicious bean soup with bacon, shallots and parmesan. Take note - the soup is unusually interesting! Yield 8-10 servings.

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

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

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

Fry the bacon in a heavy bottomed saucepan over medium-high heat until crisp (about 7 minutes). Transfer with a slotted spoon to paper towels to remove excess fat.

Add the remaining melted lard, onion and celery to the same saucepan and simmer, stirring, until softened, about 4 minutes. Add shallots, garlic, bay leaf, salt and cayenne pepper. Cook, stirring, until the shallots are soft, about 1 minute.

Add vegetables to the beans in a saucepan and bring to a boil. Reduce heat, simmer uncovered, stirring occasionally, until beans are tender, about 1-1/2 hours.

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

Remove soup from heat. Crumble the cheese directly into the bowl of chicken soup. Delicious!

In this article, we will tell you about, and at the same time how to cook chicken broth (firstly, sometimes you need the broth, and secondly, chicken soup still starts with making the broth).

There are two "classic" versions of chicken soup: with vermicelli (noodles) or with rice. Let's talk first about the first - chicken soup with vermicelli or noodles. We note right away that it is absolutely not necessary to buy a whole chicken for this, although this path is also not excluded if, for example, you want chicken broth for the first and boiled chicken for the second. If only chicken soup is in the plans, then, as it seems to us, it is better to choose individual parts of the chicken: chicken breast (then the broth will be low-fat and more dietary), or chicken legs (for lovers of a fatter broth), or chicken thighs (this is conditionally medium fat content option, we often prefer it). There are, of course, wings, but this, in fact, is “skin and bones”, it may come down for the broth, but there will be practically no meat in your soup.

Need to:

• Chicken (chicken breasts, you can fillets, chicken legs or thighs) - the amount is up to you, depending on how much chicken meat you want to have in your soup and the desired “richness” of the broth; on a 3-4-liter pan you can put from 200-300 grams to a kilogram. We usually put 600-800 grams
• Onion - 1 medium sized onion
• Salt - about 0.5 tablespoon (taste!)
• Black peppercorns - 8-10 peas
• Bay leaf - 1-2 leaves
• Carrots - 1 piece of medium size
• Potatoes - 6-8 medium sized potatoes (amount depends on the size of the potatoes and the desired thickness of your soup)
• Vermicelli or noodles - the amount of your choice (about 200 grams - if we are talking about the weight of dry purchased vermicelli before cooking)
• Dill - according to your desire (note in brackets that dill can be added to almost any soup, and it is better right on the plate immediately before use)

Cooking:

First, cook the chicken broth (it cooks in the same way as, but a little faster). We wash the chicken pieces with cold water, put them in a saucepan, pour cold water over it and put the saucepan on the stove for high heat, do not close the lid, wait for the foam to appear. You can wash and peel the carrots at this time, cut them into small cubes, slices or straws, or rub the carrots on a coarse grater.

When, shortly before boiling, foam forms on the surface of the broth, carefully and quickly remove it with a slotted spoon so that the broth is transparent. When the broth boils, add carrots, salt, peppercorns, bay leaf and whole peeled onion, without cutting. When the broth boils again, reduce the heat to a minimum, cover the pan with a lid. After a few minutes, lift the lid and, making sure that our broth is slowly boiling and gurgling, close it again, and in this state of quiet boiling under the closed lid, leave the broth to cook for 45 minutes.

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

If you cook the soup for more than one day (which we increasingly do, counting on 3-4 days), we advise you to boil the vermicelli separately, because if you boil it in the broth and leave it there, there is a risk that it will swell to impossibility and turn your soup into porridge. So, while the chicken is cooking, we cook the vermicelli (quite for "dummies": bring the water in a saucepan to a boil, add salt, pour in the vermicelli, immediately stir thoroughly so that it does not stick together, after boiling, cook for 5 minutes, put it in a colander, rinse with cold water ). You can replace the vermicelli with noodles or some pasta-shells (this should be cooked longer: 10-12 minutes), the shape of noodles or pasta to your taste.

We put the cooked and washed vermicelli in a small container with a lid and store in the refrigerator.

When 45-50 minutes of boiling our chicken broth has passed - the chicken is ready, the broth too. It's time to turn the broth into soup.

We throw out the onion from the broth (few people like pieces of boiled onion in the soup). We also take out the chicken pieces if we want the process of eating the soup to look aesthetically pleasing and there would be no need to gnaw the chicken bones with your hands. While the chicken is cooling so that it can be disassembled from the bones, put the cooked chopped potatoes into the broth, bring to a boil and cook for 30 minutes.

We disassemble the warm chicken with our hands, separating it from the bones, it is also better to throw away the chicken skin, we divide the chicken into pieces. Put the chicken pieces back into the soup, bring to a boil and simmer for 3-4 minutes.

That's it, the soup is ready.

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

If you want to make chicken soup not with noodles, but with rice, then this is also not difficult. You do the same thing, of course, do not boil the vermicelli, but at the same time with the potatoes put about half a glass or a little more rice in the pan, which you previously washed 2-3 times with cold water. 30 minutes after the broth boils, the soup will be ready.

REMEMBER: COOKING IS SIMPLE!

Dare! Create! Get ready!

Eat yourself, feed your family, treat your friends!

BON APPETIT!

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Thanks to its delicate texture and a 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, for sure, was prepared by your mother or grandmother. Each family has its own recipe for a dish whose taste is familiar from childhood. We will learn how to cook it ourselves, and also experiment with exotic options.

What are the benefits of chicken broth?

Chicken meat is perfectly digested, saturating the body with the necessary proteins. Irreplaceable amino acids in their composition bring chicken to the first place in terms of 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.

Almost any ingredient can be added 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 trace elements. Thanks to them, eating chicken soup:

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

Valuable components of the broth overwhelmingly affect inflammatory processes. Warming and invigorating soup is recommended for colds.

What does it take to make the right broth?

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

1. On the skin. It should be thin and light.
2. On fat. In a quality bird, it is transparent, without a yellow tint,
3. On the smell. Chicken with "smell" should not be bought.
4. For giblets(if they are). Bile should not be spilled in the carcass. The liver must be whole.

The meat itself from a good bird for broth should be elastic, but not hard.

You can cook the broth both from sets of chicken "spare parts" and from a whole bird. In the latter case, you need to cut off excess skin and fat to make the soup tender and transparent.

To prepare the broth, the meat, filled with cold water, must be brought to a boil. Then the fire is reduced and simmered for about an hour and a half, after salting. Ready chicken is taken out, and the broth, if necessary, is filtered through cheesecloth.

How to cook chicken soup so that it is transparent and tasty? Revealing the secrets of experienced chefs:

1. Do not pour hot water on meat. Only cold.
2. The emerging foam must be removed in time skimmer. If it sinks to the bottom, it will not be possible to remove the scale.
3. Chicken must be cooked on low heat., intense boiling will degrade the quality of the finished product.
4. You can only take a sample with a steel spoon. Appliances made of other materials distort the taste of the dish.
5. Add frozen vegetables, for example, broccoli, you need a quarter of an hour before the completion of the cooking process.

It will take an hour and a half to prepare the broth from store poultry. If you chose homemade chicken, you will have to increase the time by another hour. Most of these dishes are seasoned with chopped potatoes. For novice housewives, the question arises: how long do potatoes boil 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, greens or croutons.

What kind of chicken soup to cook 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.

Soup with chicken and noodles and potatoes

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

Ingredients:

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

Cooking method:

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

Before serving, decorate the dish with chopped herbs.

Chicken soup with mushrooms

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

Ingredients:

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

Cooking method:

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

This dish can be flavored 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;
• a pound of boiled chicken;
• the same amount of potatoes;
• a couple of curds;
• onion, carrot.

Cooking method:

1. Saute finely chopped onions and carrots in butter for five minutes.
2. Add the potato cubes to the hot broth and cook for five minutes.
3. Dip the frying and chopped cheese into the broth, bring to a boil and turn off.
4. Put the meat in portions on the plates.

Cheese soup can be made from melted cheese with chicken, adding semolina for thickness. Groats fall asleep before putting curds.

Creamy puree soup

Puree-like consistency gives the first dishes a delicate taste. Cooking creamy chicken soup step by step according to the recipe with a photo.

Ingredients:

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

Cooking method:

It is better to pour such a puree soup into warmed plates.

Chicken soup with rice and potatoes

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

Ingredients:

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

Cooking method:

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

If you put slices of pickled cucumbers in this dish along with vegetables and rice, you 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 steep dough is cut into small strips.

Cooking method:

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

Soup with homemade noodles and chicken according to the recipe can be prepared even by novice cooks. If desired, you can supplement the dish with additional components - spices or vegetables.

Pea soup with chicken

A delicious chicken broth soup according to the recipe with a 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 head, 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 cook delicious exotic at home.

Chikhirtma

Aromatic spices in Georgian cuisine are a must. Especially loved by local chefs are cilantro, basil, pepper and saffron.

Ingredients:

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

Cooking method:

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

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 made with rice noodles. You can buy it or make it yourself. To do this, dough from rice flour (a glass) and eggs are kneaded on water, rolled out and cut into strips.

Ingredients:

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

Cooking method:

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

Before serving, the soup is seasoned with soy sauce.

Mexican soup with chicken

This delicious chicken soup recipe will delight lovers of burritos and enchilados.

Ingredients:

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

Cooking method:

1. Make broth from chicken breast. Take out the meat and chop finely.
2. Fry the onion until translucent in olive oil.
3. Put chicken meat in a saucepan and fry it with onions for another five minutes.
4. Put beans without juice to meat and onions.
5. Pour chicken broth into a saucepan, after five minutes of cooking, add corn and vermicelli. It will be ready in five minutes of simmering over low heat.

This soup is served with finely chopped dill and nachos.

Any of these recipes will not leave indifferent households and guests. In this case, the family budget will not suffer.