What soup to cook with chicken. A few step-by-step recipes for making chicken broth soup
Tasty soup Chicken is actually very easy to make. This requires imagination and the chicken itself. Potatoes, carrots, onions, beans, corn, pearl barley, rice and even buckwheat - all these products will be an excellent addition to rich, hearty chicken broth.
You can cook chicken soups both during a diet, because the breast is considered dietary meat, and during the cold season, when hot and fatty dishes are so necessary. And you can use absolutely any part of the chicken - breast, legs, wings, back. On the big family You can cook soup from a whole chicken.
And to regulate the fat content of the dish you need to know one thing little secret. If you cook soup from chicken meat, awns and skin broth will turn out to be very oily. By removing the skin, the broth will remain greasy, but not as satisfying. And by cooking one meat, you get an almost dietary, low-calorie dish.
How to cook delicious chicken soup - 15 varieties
Chicken noodle soup is a classic of the culinary genre. A hearty and flavorful dish that can feed the whole family.
Ingredients:
- Chicken - 300 g
- Noodles - 150 g
- Carrot - 1 pc.
- Onion - 1 pc.
- Greenery
Cooking:
We heat the water, send the chicken fillet into it. We clean and cut the onion. Peel the carrots and cut into cubes. We finely chop the greens.
Heat the pan with oil. Fry onions and carrots. After 40 minutes of cooking the chicken fillet, take out the meat and cut into small pieces.
We send fried onions, carrots and chicken meat to the broth. After a couple of minutes, add the noodles. Salt, pepper. Cook for another 5 minutes, add greens.
Bon appetit.
The delicate creamy taste of this hearty soup is sure to please both you and your loved ones.
Ingredients:
- Champignon mushrooms - 400 g
- Cream - 200 ml
- Potatoes - 4 pcs.
- Onion - 1 pc.
- Chicken fillet - 400 g
Cooking:
Pour the chicken fillet with water and cook for 40 minutes. Then we take out the meat and leave to cool.
We send mushrooms and peeled onions and potatoes to the chicken broth. Cook the vegetables until cooked, then grind with a blender until smooth.
Bring to a boil. Add chopped chicken fillet and cream to the soup. Cook the soup for a couple more minutes, but do not bring to a boil.
Bon appetit.
An original and very fragrant dish that will certainly become your favorite dish.
Ingredients:
- Chicken fillet - 0.5 kg
- Flour - 40g
- Egg - 2 pcs.
- Onions - 2 pcs.
- Butter -50 g
- Dill
- Parsley
Cooking:
We put the water on the fire, bring to a boil. Rinse the chicken fillet well. We send the meat into the water. Grease a frying pan with oil and heat it up.
Finely chop the onion. Put the onion into the pan and fry until golden brown. Put the onion on a plate.
Fry the flour in the remaining oil until golden brown. We spread the chicken, and add flour to the broth. Mix well and remove from fire. We beat the eggs.
In a bowl where beaten eggs add one ladle of broth and beat well again. Add another ladle of broth.
Now the resulting mixture is sent to the pan and mix well. Return the broth to the heat and bring to a boil.
Cut the chicken into pieces and send to the broth. As soon as the broth boils, add herbs, salt, pepper to it. We serve soup.
Bon appetit.
This soup can be served with a baguette or buns, so it will be tastier and more satisfying.
Ingredients:
- Canned red beans - 1 can
- Canned white beans - 1 can
- Potatoes - 3 pcs.
- Canned tomatoes - 1 can
- Carrot - 1 pc.
- Onion - 1 pc.
- Chicken breast - 400 g
- Olives - 10 pcs.
Cooking:
We heat the water and send the chicken there. Finely chop the onion and send it to the pan with a little oil.
Three carrots on a fine grater, also send to the pan. Chop the tomatoes in a blender. As soon as the vegetables in the pan are fried, pour them with tomato paste.
Add hot spices and aromatic herbs.
The traditional recipe for this soup uses red and black pepper, paprika, dry adjika, coriander, dried dill and basil.
By this time, the chicken is already cooked, we take it out of the broth. Peel potatoes and cut into cubes. We send the potatoes to the broth.
After 7 minutes, add the frying. Cut the chicken into small pieces. Add chicken to potatoes.
Bon appetit.
An original dish that has a unique taste due to two types of meat.
Ingredients:
- Chicken bones - 400 g
- Chicken fillet - 400 g
- Pork ribs - 300 g
- Vermicelli - 200 g
- Central Asian peas - 180 g
- Carrots - 2 pcs.
- Onion - 1 pc.
- Bouquet garni
Cooking:
Pour a small amount of oil into a saucepan. On it, fry the carrots cut in half and onions. Let's prepare a bouquet garni.
In the green part of the leek, roll up a couple of bay leaves and a bunch of thyme.
Fry the vegetables until golden and add pork ribs. The ribs should be slightly fried, then pour water.
Cook for 20 minutes and remove the roots from the pan, add the Garni bouquet. Finely chop the second carrot. And add to the pot.
Cook for 10 minutes, then add peas and vermicelli. Salt. We cook until ready.
Bon appetit.
Sometimes you want to unload your diet light meals. We offer you a simple and very tasty chicken soup that will definitely not harm your figure.
Ingredients:
- Chicken breast - 400 g
- Celery - 5 stalks.
- Carrot - 1 pc.
- Potato - 1 pc.
- Green beans - 200 g
- Leek - 1 pc.
- Cabbage - 200 g
Cooking:
My chicken breast, send it to the pan, fill it with water. Put the pot on the fire and cover with a lid. After 20 minutes of cooking, drain the broth. Cover the chicken with water again and continue cooking.
We cook a dietary soup, which means that the broth in it should be light.
Cut the leeks into rings. The green part of the onion is not needed in this soup. Carrot cut into circles. Finely chop the cabbage.
Celery cut into thin strips. Potato cut into cubes.
Take the chicken out of the broth. Add beans, carrots, celery and potatoes. After 10 minutes of cooking vegetables, add onions and cabbage.
We disassemble the chicken into fibers and return to the soup 5 minutes before removing from heat.
Bon appetit.
They say chicken soups are the most popular first course, and they also say that mushroom soup most nutritious. And let's combine mushrooms and chicken in one dish, the result will surprise you.
Ingredients:
- Chicken - 0.5 kg
- Carrots - 2 pcs.
- Onion - 1 pc.
- Vermicelli - 2 kg
- Potatoes - 6 pcs.
- Mushrooms - 150 g
- Rye bread
Cooking:
First of all, let's prepare the croutons. For this pieces rye bread Drizzle with oil and season generously with spices.
Line a baking sheet with parchment paper and place bread slices on it. We heat the oven to 180 degrees, send crackers into it and dry for 20 minutes.
You can start making soup.
We put a pot of water on the fire to warm up. Add chicken cut into pieces. While the chicken is cooking, prepare the roast.
Finely chop the onion and send it to the pan with oil. Cut the carrot into strips and add it to the onion. Cut the mushrooms and add to the vegetables.
Peel potatoes and cut into cubes. We send potatoes and fried vegetables to the boiling broth. We add seasonings.
When the potatoes are almost ready, add the vermicelli to the soup. Before removing the soup from the heat, add dried herbs and seasonings.
This soup is very fond of children, because it looks like milk, at the same time it has a light cheese taste.
Ingredients:
- Processed cheese - 3 pcs.
- Chicken breast - 400 g
- Potatoes - 3 pcs.
- Carrot - 1 pc.
- Greenery
Cooking:
We clean the meat from films and fats, cut into small pieces. We fill the chicken with water, put the pan, send it to the fire. We clean vegetables.
Peel potatoes and cut into cubes. After 25 minutes of cooking the chicken, add the potatoes. Three carrots on a fine grater. Finely chop the onion.
Fry onions and carrots in a little oil. We fry until ready. After 10 minutes of cooking potatoes, add fried vegetables.
Cook for another 7 minutes and dip the melted cheese into the broth. We mix everything well. Cook the soup until the cheese is completely dissolved.
Bon appetit.
Borscht is the most desired and favorite soup among the entire male half of the population. Of course, traditional borscht involves a fatter broth, but this soup is also very tasty with chicken.
Ingredients:
- Chicken - 400 g
- Potatoes - 3 pcs.
- Carrot - 3 pcs.
- Onion - 1 pc.
- Cabbage - 300 g
- Leek
- Beets - 2 pcs.
- Tomato paste - 100 ml
- Garlic - 2 tooth.
Cooking:
Put the chicken in a saucepan, fill it with water and put it on medium heat. Cut the carrots and leek and add to the broth.
Cut into large pieces - vegetables are needed for taste.
Cut the garlic into small pieces.
Three carrots on a fine grater. Onion cut into small pieces. Potato cut into cubes. Finely chop the cabbage.
Pour a small amount of oil into a frying pan and heat it up. Onions and carrots are sent to a frying pan.
Pre-boil the beets until half cooked. Three beets on a coarse grater. Add beets to vegetables tomato paste, salt and pepper. Simmer for 7 minutes.
We take out the chicken thigh and vegetables in the pan. We send potatoes to the broth, and after boiling cabbage and frying.
Cut the chicken into small pieces and return to the soup. When the borscht boils, remove from heat and serve with sour cream.
Soups with chicken and legumes will fit perfectly into your usual diet.
Ingredients:
- Chicken - 1 kg
- Lentils - 200 g
- Carrot - 1 pc.
- Onion - 1 pc.
Cooking:
We clean the chicken from the skin, it will give excess fat. Cut the meat into small pieces, transfer to a saucepan, add lentils and fill with water.
While the chicken is cooking, prepare the roast.
Three carrots on a fine grater. Onion cut into feathers. Fry carrots and onions in a little oil.
Simmer vegetables for 7 minutes, then send them to the pan. Cook the soup for another 10-15 minutes.
Serve with greens
Bon appetit.
An original soup, which of course differs from the usual borscht and cabbage soup, but the result will certainly form you and your family.
Ingredients:
- Chicken - 0.5 pcs.
- Carrots - 2 pcs.
- Onion - 2 pcs.
- Garlic - 10 tooth.
- Eggs - 6 pcs.
- Thyme
- Bay leaf
- Parsley
- Ramen noodles - to taste
- Sesame
- Ginger.
- kimchi
Cooking:
Steam the ramen first. Boil the eggs first. Cut up the chicken. We cut off the wings, legs, neck, skin. We have the back and chest.
Lay out the chicken on a baking sheet. Coarsely chop the onion and carrot. Lay the vegetables around the chicken. Sprinkle chicken with garlic.
We send the chicken to the oven. Sesame must be crushed in a mortar. Finely chop the green onion.
Mix onion, sesame seeds and finely chopped garlic, pour olive oil. Mix everything in a ladle and turn on the fire. Simmer for 5-6 minutes.
After removing from heat, add pepper. Once the chicken has completely cooled, cut off all the meat. We send the ridge to the pan.
We also add onions and carrots, as well as garlic and parsley. Fill with water, salt. We cook 30 minutes. After removing from heat, add spices.
Cut the breast into pieces. Finely chop the onion.
Collecting soup.
Put ramen, chicken, kimchi, egg, nori, green onion sesame sauce in a cup and fill with broth.
The traditional name of this soup Bozartma is a simple but very tasty soup that even an inexperienced cook can cook.
Ingredients:
Chicken - 500 g
Potatoes - 4 pcs.
Onion - 1 pc.
Parsley
Cooking:
Cut the chicken into large pieces. Peel potatoes and onions. Cut the onion into feathers, potatoes into medium pieces.
Fry the onion in a saucepan in a small amount butter. After a couple of minutes of frying, add the chicken.
When the meat is browned, fill it with water and add the potatoes. We cook until ready. A few minutes before cooking, add spices and herbs.
Bon appetit
To cook a delicious and satisfying dinner for the whole family, it is not necessary to stand at the stove for several hours. Make chicken soup with rice. It is both tasty and simple and it takes 40 minutes to prepare this soup.
Ingredients:
- Chicken - 500 g
- Potatoes - 3 pcs.
- Onion - 1 pc.
- Carrot - 1 pc.
- Rice - 100 g
Cooking:
Cut the chicken into large pieces. Pour in 2 liters of water and cook for 20 minutes. During cooking, do not forget to remove the foam.
Meanwhile, prepare the following ingredients. Peel vegetables and cut into small pieces.
20 minutes have passed, add rice. After 10 minutes of cooking rice, take out the chicken, and add vegetables to the broth. We cook for 15 minutes.
Cut the chicken into small pieces. 5 minutes before the soup is ready, return the chicken to the broth and add the greens.
Bon appetit.
This soup is usually boiled with wings or legs, but a regular fillet will work too.
Ingredients:
- Chicken wings - 500 g
- Potatoes - 3 pcs.
- Onion - 2 pcs.
- Carrot - 1 pc.
- Egg - 1 pc.
- Flour - 150 g
Cooking:
Rinse the wings well, fill with water and put on fire until boiling. During cooking, remove the foam.
After the broth boils, make the fire quieter and cover the pan with a lid. We cook 30 minutes.
This time is just enough to prepare the rest of the ingredients. Peel potatoes and cut into pieces.
So that the potatoes do not darken during the waiting time, it is better to put them in a bowl of water.
We clean the carrots and three on a coarse grater. Carrots can also be grated on a coarse grater.
Onion cut into small pieces. Heat up a frying pan, add oil and fry the onion until golden brown. Add carrots to the onion.
For dumplings, mix flour, salt and egg, mix well. Form small lumps.
Now we send potatoes to the broth, after 15 minutes frying and after another 10 dumplings.
It takes about 5-7 minutes to cook dumplings.
Bon appetit.
Very thick and hearty soup, which is suitable for lunch and dinner.
Ingredients:
- Chicken legs - 4 pcs.
- Barley - 250 g
- tomatoes in own juice- 800 g
- Canned beans - 1 can
- Frozen corn - 400 g
- Zira - 20 g
- Chile - 10 g
- Oregano - 10 g
- Cheddar - 100 g
- Sour cream
- green onion
- Onion - 1 pc.
Cooking:
In order for barley to cook quickly, soak it for 4-6 hours in water.
Peel the onion and chop finely. Heat the oil in a saucepan and fry the onion until golden brown. Then add zira and chili and fry for another half a minute, stirring constantly.
We spread barley and chicken legs on the onion, fill it with water and bring to a boil. Meanwhile, chop the canned tomatoes.
As soon as the soup boils, add them to the soup. We cook 40 minutes. After that, we'll get the chicken. Cut the chicken into small pieces.
Throw beans and corn in a colander and rinse cold water. Add beans, corn and chicken to the soup.
Pour the soup into bowls, add sour cream and cheese, decorate green onions.
Bon appetit.
Who doesn't love chicken soup? I think everyone loves it, because it is a classic of our cuisine. My first culinary experience (I was then 10 years old) began with chicken soup, since my parents were not at home, and I really wanted to feed my sick grandmother. I cooked it quickly, in 15 minutes, but my grandmother, despite the tough chicken, still ate out of respect. Now I can already tell cooks without experience how to cook chicken properly. This is one of the easiest dishes, both in preparation and in calories.
Benefits of chicken broth
Chicken soup is a non-calorie dish, contains light fats, and is easily absorbed by the body. That is why chicken broth is recommended for the fastest recovery after illness, surgery and physical activity. AT chicken broth contains many useful elements that have an anti-inflammatory effect. Glutamine, which is rich in chicken broth, is indicated for people who have had a stroke, it is useful for the prevention of atherosclerosis and hypertension. Chicken soup rightfully occupies an important place in the children's menu.
Chicken soup in the cuisines of the peoples of the world
There are many options for making chicken soup. In Europe, they love mashed soups with chicken and champignons. In Greece, you will be offered chicken soup with eggs, rice and lemon juice. And in China, ginger, noodles and soy sauce will be added to such a soup. Well, those who go to Thailand are certainly advised to try the famous Tom Yam Ka spicy soup, which even has its own fan club. This soup is considered a good prophylactic against cancer. It is prepared with the addition of a special chili paste, which includes a lot of ingredients, mushrooms, coconut milk and shrimp. In Russia, they prefer traditional chicken broth with the addition of vegetables or noodles.
How to cook chicken soup
Although chicken soup is difficult to mess up, there are still some subtleties in making chicken broth. All parts of the chicken will fit for the broth, I cooked from the wings, you can use both the legs and the breast. Dip the wings in cold water. After the water boils, reduce the fire and cook over low heat, be sure to remove the foam with a slotted spoon. You need to salt such a broth at the very end. For flavor, put a few black peppercorns, a small head of onion and a carrot or a piece of celery root into the broth. The presence of onions makes the broth transparent, and it is advisable to discard the onions and carrots after the broth is ready. You can put a bay leaf, but it has a too heavy aroma for tender chicken broth, which can interrupt the taste of tender chicken meat.
How long to cook chicken?
If we cook the broth from separate parts 30-40 minutes is enough. For a whole chicken, you need 1-1.5 hours. And if you have a village broiler, then the cooking time increases to two hours.
Chicken wing soup with vegetables - easy and fast
Ingredients:
— chicken wings- 5 pieces.
- cabbage - 0.5 heads
- potatoes - 4 pcs.
- carrots - 1 pc.
- tomato - 1 pc.
— onion- 2 pcs.
- black peppercorns
- fresh herbs
- salt to taste
Boil chicken broth.
Cut into strips white cabbage and dip into the broth. We clean the potatoes, cut them into cubes and send them to the pan. Peel the carrots and cut into slices or three on a grater.
Onion and tomato cut into cubes.
Saute vegetables in a skillet golden brown, add to the broth.
Cook the soup for another 30 minutes, sprinkle with fresh herbs before serving.
Chicken soup with homemade noodles
Miscellaneous different recipes lots of chicken soup. Chicken noodle soup is quite popular. Moreover, it is better to make noodles at home. If there is no time and desire to cook homemade noodles, you can buy ready-made. By the way, if you replace the noodles with small noodles and add champignons and tomato paste, you get the Zurek chicken soup, popular in Poland.
Ingredients:
- chicken - 0.5 kg.
- potatoes - 4 pcs.
- carrots - 1 pc.
- onion - 2 pcs.
- celery - 1 stalk or piece of root
— chicken eggs- 2 pcs.
- flour - 0.5 cups
— sunflower oil- 2 tbsp. l.
- black peppercorns
- fresh herbs
- salt to taste
The broth is cooked traditionally with the addition of onions and celery, which can then be removed from the soup. Cooking noodles. To do this, separate the whites from the yolks. Pour flour into a bowl, break the yolks, pour in sunflower oil, salt to taste.
You can add 1 tbsp. l. cold water. Knead a thick dough. We leave the dough for 10-15 minutes.
Place it on a floured surface and roll out into a thin sheet. To prevent the dough from sticking to the rolling pin, sprinkle it with flour. Now roll up the dough and cut the noodles into thin strips.
We separate the strips from one another with our hands so that they do not stick together.
Leave the noodles on a kitchen towel to dry a little. While the dough dries, cut the potatoes into cubes and throw them into the broth. We prepare a roast of onions and carrots, and also add to the broth.
Put the noodles into the soup, lift with a spoon from the bottom of the pan so that it does not stick and cook over moderate heat for another 10 minutes. At the end of cooking, add chopped greens.
There are many more different recipes with chicken, so we will continue this topic further. In the meantime, bon appetit!
Thanks to its delicate texture and a large number valuable elements of 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 ingredients 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?
Most important point- selection of high quality raw materials. When buying chicken, you need to pay attention:
- On the skin. It should be thin and light.
- On fat. In a quality bird, it is transparent, without a yellow tint,
- On the smell. Chicken with "smell" should not be bought.
- 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:
- Can't pour meat hot water . Only cold.
- The emerging foam must be removed in time skimmer. If it sinks to the bottom, it will not be possible to remove the scale.
- Chicken must be cooked on low heat., intense boiling will degrade the quality of the finished product.
- You can only take a sample with a steel spoon. Appliances made of other materials distort the taste of the dish.
- 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:
- Finely chop the onion, chop the carrot into cubes, potatoes into slices.
- Pass the onion for three minutes.
- Add carrots and potatoes to it. Cook, stirring, for another five minutes.
- Add vegetables to hot chicken broth and cook over low heat for a quarter of an hour.
- 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:
- Boil the meat in a two-liter saucepan for half an hour, then add the potatoes cut into slices. Salt.
- Cut the remaining vegetables and mushrooms into cubes and stew in oil for ten minutes.
- 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:
- Saute finely chopped onions and carrots in butter for five minutes.
- Add the potato cubes to the hot broth and cook for five minutes.
- Dip the frying and chopped cheese into the broth, bring to a boil and turn off.
- 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:
- Pour the chicken cut into large pieces with cold water (two liters), boil, salt and cook over low heat for about an hour.
- Finely chop the onion and parsley, grate the carrots. Chop the peeled potatoes into chunks.
- Take out the meat and separate from the bones.
- Dip vegetables and washed rice into the broth, salt, season with pepper and simmer for a quarter of an hour.
- 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 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:
- Boil the chicken for an hour, putting the peeled carrots and onions in the pan.
- Grind the remaining carrots and onion heads and sauté in vegetable oil.
- Ten minutes before the broth is ready, add spices and salt to it.
- Remove the meat and vegetables from the broth, discard the onions and carrots. And remove the bones from the chicken.
- Put the meat back into the pot, add the diced potatoes.
- Bring to a boil and boil for five minutes.
- 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:
- Pass the sifted flour for a couple of minutes. Add cilantro and celery sprigs to it, wine vinegar.
- Pour mixture into hot broth.
- Dilute two stamens of saffron in a spoonful of water.
- 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:
- Boil the noodles for three minutes with the addition of rice vinegar.
- Boil pork in two liters of water, after a quarter of an hour add chicken and simmer until tender.
- Take out the meat, cut into cubes.
- Strain the broth.
- Put the meat back into the pot and bring to a boil.
- Add ginger root, bamboo and shredded carrots.
- 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:
- Make broth from chicken breast. Take out the meat and chop finely.
- Fry the onion until translucent in olive oil.
- Put chicken meat in a saucepan and fry it with onions for another five minutes.
- Put beans without juice to meat and onions.
- 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. Wherein family budget won't get hurt.
Chicken soup - even the sound is delicious and appetizing, but with homemade noodles or dumplings ... And although folk proverb claims that if there was a chicken, she would cook a fool, one can only agree with this in some way: chicken soups are obviously successful. Chicken meat is an indispensable product for its biochemical data, and properly prepared chicken broth is a great pleasure for both adults and children.
So that the process of cooking chicken soup does not give you unnecessary trouble, you need to choose the right pan, the volume of which would have a supply free space(in 1-1.5 liters) in order to avoid splashing out its boiling contents. It is important to at least approximately calculate the portion size of this content: approximately 3-4 servings are obtained from 1 liter of chicken soup.
You can cook chicken soup from any parts of a processed and gutted chicken carcass - it depends on your choice which part to use where, but there must be bones for broth fat. If you have a fillet, put a soup set with it to richen the broth. Frozen chicken carcass or a set must be thawed before cooking and rinsed thoroughly in several waters.
1. Homemade chicken noodle soup recipe
An absolutely win-win soup that can please both guests and household members on weekdays and holidays. Products for such a soup are almost always at hand.
Ingredients:
- fresh onion - 2 medium onions;
- sweet pepper - half a pod;
- fresh potatoes - 4-5 pieces;
- drinking water - 3 liters;
- fresh chicken egg for noodles - 1 piece;
- flour for noodles.
How to prepare homemade chicken noodle soup:
- On the strong fire bring the contents of the pan to a boil, reduce the heat to moderate and even low heat and cook for 40-50 minutes.
- While the broth is being cooked, you need to prepare homemade noodles, for which in a bowl knead a stiff dough from flour and 1 egg. Roll out the kneaded dough as far as possible thinner sheet, from which to cut narrow ribbons of your preferred length.
- Cut the peeled fresh potatoes into cubes, cut the peeled fresh carrots into thin sticks or rub on a coarse grater, chop the onion into cubes and cut the sweet pepper into squares or strips. Fry all chopped vegetables, except potatoes, in olive oil for no longer than 4-5 minutes, then lower them together with potatoes into a boiling ready-made broth, after removing the cooked meat from it.
- The entire contents of the pot should be cooked over medium heat for 10-12 minutes, and then the finished chicken, cleaned of bones and cartilage, and homemade noodles cooked for the broth are returned to the chicken soup. In this composition, cook the chicken soup from boiling for another 5 minutes. Serve the soup hot in tureens or deep bowls and garnish with chopped dill or parsley and half a boiled egg on top.
2. Homemade Chicken Noodle Soup
It would seem that chicken soup with noodles is not much different from chicken soup with homemade noodles, but cooking it is much easier, although the taste of homemade noodles is something!
Ingredients:
- chicken soup set: legs, thighs, breasts - 500-600 grams;
- fresh carrots - 2 medium roots;
- vermicelli - 100-150 grams
- fresh potatoes - 4-5 pieces;
- boiled chicken egg to decorate the soup - 1 piece;
- pepper, salt, bay leaf and herbs - to taste;
- drinking water - 3 liters.
Homemade Chicken Noodle Soup:
- Pour water in the calculated volume into a pan of a suitable volume, put the washed soup set. Along with it, salt and spices, except for the bay leaf, which is correct to lay a couple of minutes before the end of the cooking of the broth and be sure to remove and discard.
- You can immediately put coarsely chopped carrots and a whole peeled onion into the pan, so that later they can be removed and thrown away. Bring the contents of the pan to a boil over high heat, then transfer it to medium or even low mode and remove the periodically generated noise with a slotted spoon so that the broth is transparent and without noise flakes.
- Cooking time for chicken broth is about 50 minutes, and diced fresh potatoes put 20 minutes before this time, although there is an option without potatoes at all. Remove boiled vegetables and meat before laying potatoes.
- As an option: the broth is cooked without carrots and onions, and a short time is made from them - 3-5 minutes - light frying in vegetable or olive oil and laid out in a boiled soup.
- After laying the fried vegetables, the soup should boil over low heat for about 12 minutes, then return the sorted boiled chicken meat to it and start the vermicelli with it. After 3-5 minutes, remove the pot of soup from the heat and leave covered for half an hour. Serve hot in tureens or deep bowls, topped with chopped dill or parsley, half a hard-boiled egg.
3. Recipe for chicken soup with dumplings
The variant of chicken soup with dumplings is very attractive, and don't be intimidated by the word "dumplings" - they are even easier to cook than homemade noodles. But it brings variety to the home menu.
Ingredients:
- chicken soup set: legs, thighs, breasts - 500-600 grams;
- fresh carrots - 1-2 medium roots;
- fresh onion - 1 medium onion;
- fresh potatoes - 1-2 pieces;
- fresh sweet pepper - 1 piece;
- pepper, salt, bay leaf and herbs - to taste;
- drinking water - 3 liters.
For dumplings:
- fresh chicken egg - 1 piece;
- flour - how much will go in;
- fresh garlic - 1 clove;
- fresh chopped greens - by preference;
- vegetable oil - 1 tablespoon.
Cooking Chicken Soup with Dumplings:
- Pour water in the calculated volume into a pan of a suitable volume, put the washed soup set. Along with it, salt and spices, except for the bay leaf, which is correct to lay a couple of minutes before the end of the cooking of the broth and be sure to remove and discard. Boil the broth with chicken for no more than 50 minutes, periodically removing the resulting noise with a slotted spoon so that the broth is cooked transparent and without flakes. If you prefer such a soup with potatoes, then add the diced peeled potatoes to the broth 20-25 minutes before its final cooking.
- Peeled and washed onions, sweet peppers and carrots rub-cut and fry in vegetable oil for 5-7 minutes with constant stirring. Run the cooked fried vegetables into the broth after the dumplings are ready.
- While the broth is being cooked, without wasting time, start making dough for dumplings. Divide the chicken egg into protein and yolk, put the first one temporarily in the refrigerator. Put the yolk, butter, 3-4 tablespoons of flour and salt in a suitable bowl - mix everything thoroughly and pour in the mass of 150-200 milliliters of hot chicken broth while stirring, adding chopped garlic and herbs. Add more flour so that the dough for dumplings turns out to be the consistency of sour cream.
- Take the chilled protein of a fresh chicken egg, beat it into a thick foam and gradually introduce the dumplings into the creamy dough. By this time, the potatoes should be almost cooked and you can start dumplings into the boiling broth. The process is simple, but first you need to dip a teaspoon into the hot broth and immediately, picking up the dough, lower it into the boiling water of the broth. Dip the spoon every time so that the dough does not boil on it and the dumplings turn out the same. Ready dumplings noticeably increase in volume and float up and you need to cook them for 3-4 minutes, then start the fried vegetables and continue to cook on low heat for the last 5 minutes.
- Chicken soup with dumplings is ready. This soup is served hot in tureens or deep portioned plates, garnished with chopped herbs on top. Additional spices are used according to taste.
4. Chicken Rice Soup Recipe
There are no strictly fundamental differences from other chicken soups in this recipe, but rice is quite capricious and does not forgive violations of the rules for its preparation.
Ingredients:
- chicken soup set: legs, thighs, breasts - 500-600 grams;
- fresh carrots - 2 medium roots;
- fresh onion - 1 medium onion;
- rice - 0.5 cups;
- boiled chicken egg - 1 piece;
- pepper, salt, bay leaf and herbs - to taste;
- drinking water - 3 liters.
Cook chicken soup with rice like this:
- Pour water in the calculated volume into a pan of a suitable volume, put the washed soup set. Along with it, salt and spices, except for the bay leaf, which is correct to lay a couple of minutes before the end of the cooking of the broth and be sure to remove and discard.
- Towards the end of the chicken broth cooking, peel the onions and carrots, wash them and chop them for light frying in a pan in vegetable oil.
- Remove the chicken from the prepared broth and immediately put the washed rice into it and cook it until tender, at the end of cooking put the fried vegetables into the pan with chicken soup, simmer the soup for about 5 minutes over low heat. Remove the finished chicken soup from the heat and let it brew for half an hour. Serve hot with chopped herbs, spices of your choice and half a boiled egg.
5. Easy Chicken Soup Recipe
This recipe is for lovers of pureed soups, which must be cooked with flour and cream.
Ingredients:
- chicken fillet not on the bone - 300 grams;
- flour - 1 tablespoon;
- fresh cream - 200 grams;
- butter - 20 grams;
- celery root - 50 grams;
- salt and pepper - to taste;
- chopped fresh herbs to decorate the soup.
According to the recipe: chicken puree soup - cook like this:
- Rinse the chicken fillet, pat dry with paper towels and cut into small pieces. Wash and peel the celery root, finely chop it. Fry flour in butter in a frying pan until golden brown and, putting chopped celery there, fry it together with flour with constant stirring for no more than five minutes.
- Add the diced chicken fillet to the flour-fried celery and pour 1/3 of the cream into the pan. While stirring, simmer the fillet with celery over low heat until the meat is ready, remove from heat and cool.
- As soon as the meat with celery and cream has cooled down enough, put it in a blender, where it is crushed to a puree consistency, add the rest of the cream and beat again.
Warm up the puree chicken soup and, pouring into plates, sprinkle with prepared chopped herbs on top.
6. Spring Chicken Sorrel Soup Recipe
You need to cook this soup in early spring, until the sorrel is "oversaturated" with oxalic acid due to the cool temperature, but if you really want such a soup when it's warm, then at the very end of cooking, you need to add chalk on the tip of the knife.
Ingredients:
- chicken meat - 500 grams;
- fresh sorrel - 200 grams;
- fresh potatoes - 3 pieces;
- fresh carrots - 1 root;
- onion - 1 piece;
- vegetable oil - 3 tablespoons;
- table salt - to taste;
- bay leaf and black peppercorns;
- drinking water - 2.5 liters.
Cook chicken soup with sorrel according to the recipe as follows:
- Rinse the chicken meat, cut into pieces and place in a pan of a suitable volume, where pour water and put bay leaf and peppercorns. Boil the broth after boiling until the meat is ready, constantly removing the foam with a slotted spoon so that the broth is perfectly transparent, and you need to salt it at the end of cooking.
- Peel and wash the vegetables: grate the carrots on a coarse grater, finely chop the onion with a knife. Shredded vegetables fry in a pan in vegetable or olive oil. Wash the peeled potatoes and cut into cubes. Cut the washed sorrel with a knife.
- Remove the chicken from the prepared broth to a dish. And run chopped potatoes and chopped sorrel into the broth, which are boiled for 10 minutes over medium heat. Then add the boiled chicken meat sorted from the bones into the soup and cook the chicken soup with sorrel over low heat.
7. Recipe for chicken soup with corn
Chicken soup is good with any cereals and pasta - good company for it and canned corn.
Ingredients:
- chicken meat - 300-400 grams;
- fresh carrots - 1 large root;
- ripe fresh tomato - 1 piece;
- sweet pepper - 1 piece;
- fresh chicken eggs - 3 pieces;
- canned corn - 1 jar;
- salt and spices - to taste;
By simple recipe cook chicken soup with corn like this:
- Prepared chicken meat, peppercorns and bay leaf, washed and peeled fresh carrot root, washed tomato and sweet pepper whole, put in a saucepan with boiling water and cook for 40 minutes, periodically removing the resulting noise.
- From the finished broth, remaining on a low fire, remove the chicken and vegetables. Use the vegetables at your discretion, and free the chicken meat from the bones and return it to the pot with the broth, put the strained corn and finely chopped fresh herbs in the same place.
- Beat fresh chicken eggs and slowly pour into the boiling broth with continuous stirring. As soon as the soup boils again, remove it from the heat and let it sweat under the lid for 30 minutes. Serve hot with croutons.
8. Recipe for chicken soup with mushrooms in Polish
Chicken soup with mushrooms and even in Polish - intriguing after all! Let's now figure out what products are needed to prepare such a version. chicken soup…
Ingredients:
- chicken fillet - 500 grams;
- champignons - 400 grams;
- thin vermicelli - 50 grams;
- onion - 2 pieces;
- tomato puree - 100 grams;
- fresh carrots - 1 root;
- greens fresh dill and parsley - a few branches;
- salt and ground black pepper - to taste.
Chicken soup with mushrooms in Polish cook like this:
- Put the prepared chicken fillet in a saucepan with water and cook for 40 minutes, periodically removing the resulting noise.
- Peel vegetables and mushrooms, wash and cut the mushrooms into plates, carrots into thin slices, and onions into cubes.
- Remove the finished chicken fillet from the broth, cool enough and cut into large bars. Run the chopped mushrooms and vegetables into the boiling broth and cook until the onion is soft.
- 5 minutes before the soup is ready, put the chopped meat and tomato puree into the pan. At the very end of cooking, add vermicelli and let it boil for only 1 minute.
- It remains to season with salt and pepper. Remove soup from heat, pour into bowls and serve hot, garnished with chopped fresh herbs.
9. Chicken Egg Soup Recipe
Ingredients:
- chicken meat - 400 grams;
- bouillon cubes - 2 pieces;
- chicken egg - 1 piece;
- fresh potatoes - 4 pieces;
- fresh carrots - 1 root;
- fresh onion - 1 piece;
- salt - to taste;
- fresh dill greens - optional.
- Put the prepared chicken meat in a saucepan with water, put on fire and bring to a boil. Then add the peeled whole onion and reduce the heat. Cook for another 15 minutes.
- Cut the peeled and washed carrots, cut into cubes and send to the broth, which is cooked on low heat for another 15 minutes.
- By this time, peel and cut the potatoes into slices and put them into the broth, which continue to cook until the potatoes are ready.
- By the time the potatoes are ready, add a couple of chopped bouillon cubes to the soup, beat the salted fresh egg and pour it in a trickle into the boiling soup while stirring. Finish cooking chicken soup with an egg by adding bay leaves and fresh chopped herbs.
10. The Original Broccoli Chicken Soup Recipe
A very attractive recipe for chicken broccoli soup - everything is in it: both taste, and benefits, and looks attractive. With this soup, you can surprise your household and even guests if you cook it clearly according to our recipe.
Ingredients:
- chicken breast - 500 grams;
- broccoli cabbage - 400 grams;
- fresh carrots - 1 root;
- onion - 1 piece;
- olive oil - 3 tablespoons;
- drinking water - 2 liters;
- salt and pepper - to taste;
- fresh herbs - optional.
By original recipe: chicken soup with broccoli - cook like this:
- Place the chicken breasts in a pot of water, bring them to a boil and remove, and leave the broth on the fire for another 30 minutes.
- Slightly cooled meat disassemble into pieces. Cut the peeled onion into half rings and fry it in a pan with olive oil until tender. Cut the peeled carrots into wheels and add to the fried onions and continue to fry them together for 5 minutes.
- Rinse the broccoli disassembled into inflorescences under running water and let it drain in a colander, then add it to the vegetables and simmer over low heat under a lid for 10 minutes.
- It remains to add chicken meat and stewed vegetables, salt, pepper and other spices to the boiling broth and continue to cook chicken soup with broccoli for 20 minutes. Serve the soup hot with sour cream in each serving.
- It is very important to cook the chicken broth over low heat so that it turns out to be light and transparent. Be sure to remove the noise with a special slotted spoon so as not to spoil the look of the broth with ugly flakes.
- Roasted carrots will add a pleasant amber hue to the broth. If it is not in the recipe, turmeric will cope with this, for example.
Chicken puree soup accepts any vegetables: pumpkin, zucchini, potatoes. They should be pre-cooked separately and added to the blender along with other recipe ingredients for puree soup. You can’t spoil the puree soup with vegetables, but reasonable proportions must be observed.
The hero of our story today, chicken soup, can be safely called one of the most popular dishes in world cuisine. Whatever national cuisine we take it, no matter what cookbook we look at, we will always find there one or another option for preparing a delicious, fragrant, hot chicken soup. In Russia and Brazil, Jamaica and Australia, China and South Africa, in the most fashionable restaurants and in the most simple home kitchens, skillful chefs and simple housewives know how to cook hundreds of chicken soup options. We will not be left behind. 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 made with strong chicken broth seasoned with noodles or vegetables have gained particular popularity. A French chef will offer you a vegetable or mushroom puree soup with pieces of chicken meat. The gracious Greek hostess will mix the eggs with lemon juice and carefully add them to the strong chicken broth, seasoning the resulting creamy soup with rice or kritharáki, a rice-like pasta. In Mexico, you'll taste Consome de Pollo, made from chicken chopped into very large chunks, very coarsely chopped potatoes, and whole young cabbage leaves. 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 soups 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 that our grandmother treated us to in childhood, and it seems to us that no one will ever be able to cook this for us. Maybe so, but is it worth it to despair, or is it better to roll up your sleeves and try to cook your own, the most delicious and flavorful chicken soup?
Today the site "Culinary Eden" 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 cook chicken soup.
1. Not every chicken is suitable for making a truly delicious chicken broth, and therefore chicken soup. Our grandmothers used to say that a chicken goes into soup with thin legs, and with thick legs into a frying pan. And therein lies absolute wisdom. most the best chicken for the preparation of the broth, a thin-legged laying hen aged from two to four years is considered. Such a chicken is not suitable for frying and stewing, but the broth from it turns out to be glorious - strong, fragrant and very tasty. It is best to buy chicken for soup in those markets where the products of villages and farms are presented, while in stores you should look for chickens sold marked "soup". When choosing a chicken for your soup, carefully inspect and be sure to smell it. A good fresh soup chicken will have dense, slightly moist skin without damage or spots, the skin color of the soup chicken will be white with a slight bluish tinge, the fresh chicken smells pleasant, slightly sweet. Any unpleasant odors ammonia, rotting, mustiness, too dry or too wet slippery skin will tell you about the freshness of the chicken offered to you. It is better to refuse such a purchase, because a delicious soup will not work out of it.
2. The basis of any chicken soup is, of course, chicken broth. The more aromatic and rich your broth will be, the more tasty and appetizing your chicken soup will be. And making fragrant golden chicken broth is not at all difficult. Rinse thoroughly inside and out one soup chicken weighing up to one and a half kilograms. If the chicken was sold with legs, cut them off. Place the chicken in a deep saucepan and fill with water so that the water covers it by at least 10 centimeters. Bring the water to a boil, remove the foam as thoroughly as possible, reduce the heat to the lowest possible so that the water only boils slightly, cover the pan with a lid and leave for one hour. Then add one peeled carrot, one peeled onion and salt to taste. Simmer your broth at the lowest simmer for another hour. Remove the pan from the heat, cool slightly, remove the vegetables and chicken, and strain the broth through cheesecloth and bring to a boil. Your chicken broth is now completely ready.
3. The most popular chicken soup in Russia, without any doubt, can be called chicken noodle soup. Of course, such a soup can be prepared with purchased noodles, but it is much tastier to do everything yourself. In a deep bowl, sift four cups of flour in a slide, make a well in the center of the slide and pour two eggs and ¼ cup cold water into it. Add a pinch of salt, wet your hands with vegetable oil and knead into a stiff, smooth dough. wrap up ready dough in cling film and put in a cool place for 30 minutes. Then divide the dough into three parts, roll each thinly, adding a little flour and distributing 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, boil strong chicken broth, strain it and pour into a saucepan. Bring the broth to a boil, add half a carrot cut into thin sticks, 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, arrange on plates and pour over chicken broth. Garnish your noodles with fresh herbs and serve immediately.
4. Chicken noodles with porcini mushrooms are even more tasty and fragrant. 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 a celery root, one parsley root, one carrot and one large onion. When the broth is ready, take out the boiled vegetables, pull out the chicken, remove the meat from the bones and chop finely, and strain the broth. Cut one medium-sized onion and one small carrot into cubes, 200 gr. fresh porcini mushrooms or 2/3 cup pre-soaked dried mushrooms rinse thoroughly and cut into thin slices. In a skillet, heat 2 tbsp. tablespoons 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, put the vegetables with mushrooms into it, add salt and black pepper to taste and cook over low heat for 15 minutes. Meanwhile, boil the noodles in salted water until tender and drain in a colander. Transfer the finished noodles to the broth with mushrooms, add pieces of chicken meat and heat everything together for a couple of minutes. Before serving, sprinkle your soup with finely chopped dill and parsley.
5. Classical Jewish cuisine invites us to treat ourselves to delicious chicken soup with spicy dumplings. Rinse the chicken, cut into portions, place in a deep saucepan, pour three liters of water, bring to a boil, remove the foam and cook over moderate heat for 30 minutes. Cut one carrot and three stalks of celery into large slices. Prepare and tie a bouquet of one bunch of parsley, one bunch of dill and two bay leaves with a thread. Add bouquet and vegetables to the soup and simmer all together for another hour, then add ¼ teaspoon of turmeric, salt and black pepper to taste and simmer for another 10 minutes. Remove from heat, take out the bouquet, cover the soup pot with a lid and let it brew. Cook the dumplings separately. Grate half a large onion and one clove of garlic on a fine grater. Boil ½ cup water in a saucepan, add 3 tbsp. tablespoons of butter, and then, stirring constantly and rubbing thoroughly, add one glass of wheat flour. Add a pinch of salt, stir well 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 thoroughly. Boil a small amount of water in a separate saucepan, add a pinch of salt. Using two teaspoons moistened with water, shape the dough into dumplings and boil them in boiling water for five minutes. Arrange the finished dumplings on plates, add a piece of chicken to each and pour over the hot soup. Sprinkle the soup with finely chopped green onions and serve immediately.
6. Delicious Taron soup invites us to try Armenian cuisine. Soak half a glass of pearl barley in cold water for 10 hours, then rinse and boil until almost cooked for 35 minutes. From chicken, two liters of water, one carrot, one onion and a small piece of celery root, cook a strong chicken broth. 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 chicken pieces, boiled barley, one finely chopped onion, two bay leaves, a few black peppercorns, salt to taste. Boil everything together for 20 minutes. Cut the zest from one lemon and place in a gauze bag, and peel the lemon pulp from the films and chop finely. Add the lemon zest and pulp to your soup, heat through for a couple of minutes, then remove from heat and let steep for 10 minutes, removing the bag of zest when the time is up. In the meantime, prepare the dressing. To do this, rub two raw egg yolks with 3 tbsp. tablespoons of warm chicken broth. Add the dressing to the finished soup and mix 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 is not at all difficult to prepare it. Boil strong chicken broth in advance, remove the chicken, remove the meat from the bones and cut or tear with your hands into small pieces. Transfer to a deep bowl and cover cling film. Pour boiling water over, peel and cut into cubes 700 gr. tomatoes. In a deep frying pan, heat 2 tbsp. tablespoons of olive oil, add one finely chopped onion and four stalks of celery, 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. Simmer for 10 minutes, then add a third of the chicken and cook all together for another five minutes. Remove the fire soup and let it stand covered for 10 minutes. Sprinkle with finely chopped parsley before serving.
8. When planning your summer menu, don't forget to include light green chicken soup with sorrel and young peas. Rinse and cut into 150 gr. fresh sorrel, 1 cup fresh young pea pods, stalked, finely chopped 2 cloves of garlic, 1 chicken breast cut into thin strips. Bring two liters 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 to 7 minutes. Remove the pot from the heat, cover with a lid and let the soup steep for 10 minutes. Sprinkle with finely chopped green onions before serving.
9. It's very easy to make delicious chicken soup with almonds. In a heavy bottomed saucepan, heat 2 tbsp. tablespoons 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. a spoonful 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 simmer over medium heat, covered, for 10 minutes. Remove from heat and let steep for another 10 minutes. Meanwhile, in a dry frying pan, fry until golden brown 30 gr. 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 an extremely easy-to-prepare chicken soup with cheese and eggs. However, despite the unusual ease of preparation, the soup turns out to be spicy and very tasty. Cut two chicken breasts into cubes, place in a saucepan, pour one liter of cold water, bring to a boil, remove the foam, salt to taste and cook over medium heat under a lid for 30 minutes, remove the chicken pieces with a slotted spoon. Add 100 gr. to chicken broth. Parmesan and a pinch of white pepper. Heat over low heat, stirring constantly, for three minutes. Separately, boil hard-boiled, peel and cut two chicken eggs into halves. Arrange chicken eggs and boiled chicken breast on plates, pour chicken broth with cheese and sprinkle with finely chopped parsley. Just before serving, sprinkle your soup with wheat bread crumbs.
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 cook chicken soup.