Homemade chicken soup: recipes and cooking features. Recipes for homemade chicken soup with noodles and potatoes
Chicken broth soup is perhaps one of those dishes that single men, teenagers, and the most inexperienced housewives can cook. There are a huge number of recipes for such soups. All kinds of vegetables, cheeses, herbs and other products are used to prepare them. It is worth noting that first courses based on chicken broth are available in almost all cuisines of the world. So what is the reason for such popularity?
First, chicken is a relatively inexpensive product. It costs less than pork or beef. Secondly, the chicken broth is not so fatty, but at the same time quite nutritious and aromatic. Thirdly, chicken broth is particularly tender, especially the second one, which makes it possible to use a variety of products when preparing the dish.
Thus, we can come to the conclusion that chicken broth is suitable for preparing almost any first course. The most important thing to remember is one rule. All chefs agree that you should not use chicken broth to make soup. chicken fillet. Meat in mandatory must be on the bone. Only in this case the broth will turn out to be barely aromatic, rich and tasty.
How to cook chicken broth soup - 15 varieties
Noodle soup with chicken broth is an incredibly easy to prepare and easy on the stomach dish. It contains only three ingredients: chicken, carrots and vermicelli.
Ingredients:
- Chicken meat - 1 kg.
- Vermicelli - 200 gr.
- Carrots - 2 pcs.
- Onion - 1 pc.
- Chicken cubes - 2 pcs.
Preparation:
Pour 3 liters of water into a deep saucepan. Wash the chicken, remove the skin and, if necessary, cut into smaller pieces.
Place the prepared chicken in a pan with water. Place the cleaned and washed chicken in the same pan.
Now put the chicken and onions on the fire, bring to a boil and cook under the lid for about 40 minutes. During the cooking process, foam will form.
It must be removed. While the chicken is cooking, peel, wash and cut the carrots into medium-sized cubes.
About 20 minutes after boiling, add carrots to the boiling soup.
After another 10 minutes, remove the onion from the soup and add chicken cubes and pasta to it.
Mix everything thoroughly and cook for another 10 minutes under the lid. The soup is ready!
Homemade soup with chicken broth is a classic dish of Slavic cuisine, which is very popular today.
Ingredients:
- Chicken - 600 gr.
- Water - 2 l.
- Carrots - 1 pc.
- Potatoes - 3 pcs.
- Cauliflower— 250 gr.
- Vermicelli - 100 gr.
- Onion - 1 pc.
- Chicken eggs - 3 pcs.
- Salt, herbs - to taste
Preparation:
Wash the chicken, cut it into pieces, put it in a saucepan, fill it with water, put it on the fire, and bring it to a boil.
To prevent the chicken broth from becoming too greasy, be sure to remove the skin from the chicken.
Place the peeled onion in boiling water and cook the onion and chicken for about 20 minutes.
While the onions and chicken are cooking, peel, wash and cut the potatoes into medium-sized cubes. We clean the carrots, wash them and chop them into small cubes.
Wash the cauliflower, dry it and separate it into inflorescences.
After 20 minutes, add potatoes to the soup and cook for 5 minutes. After this time, add carrots to the soup and cook everything together for 10 minutes.
The next ingredient is cauliflower. The soup with it should be cooked for at least 5 minutes.
After 5 minutes, remove the onion from the soup and add vermicelli and salt to it. About 5 minutes after adding the vermicelli, the soup is ready.
Before serving, it should be decorated with herbs and a boiled egg.
Peculiarity given first dishes - dumplings, or rather the method of preparing them. Soup dumplings are often prepared from ordinary unleavened dough. For this soup you should prepare cheese and garlic dumplings.
Ingredients:
- Chicken broth - 3 l.
- Potatoes - 6 pcs.
- Carrots - 1 pc.
- Onion - 1 pc.
- Black peppercorns - 10 pcs.
- Bay leaf - 1 pc.
- Chicken egg - 1 pc.
- Garlic - 1 clove
- Olive oil - for frying
- Hard cheese - 150 gr.
- Flour - 1 cup
- Salt - 1/2 tsp.
- Greens - to taste
Preparation:
Peel the potatoes, wash them, cut them into medium-sized cubes and add them to the boiling broth. We'll send it there right away. Bay leaf and black peppercorns.
We clean the onion, wash it and finely chop it. We peel the carrots, wash them and grate them on a coarse grater. Heat a frying pan, pour olive oil into it and add onions and carrots. Fry the vegetables until golden brown.
Pour approximately 500 grams into a deep container. water., 1 tbsp. l. olive oil and add salt. We put the water on the fire to heat up.
When the water is hot enough, gradually add flour into it, stirring the water regularly with a whisk.
Flour should be added until a porridge-like mass is obtained.
When the gruel has cooled slightly, add the egg and grated cheese to it. Mix everything thoroughly again until smooth.
The dough should be such that you can make dumplings from it without any problems.
If it turns out to be too liquid, then add flour to it and mix everything again.
When the potatoes reach a state of semi-preparedness, add the frying to the soup. All together should be boiled for several minutes.
Then we start adding dumplings to the soup. The easiest way to do this is with two teaspoons, which should be regularly moistened with water.
Together with the dumplings, the soup should be cooked for about 7 minutes. After this time, the soup can be poured into bowls, sprinkled with finely chopped herbs and served.
The very name of this dish suggests that its preparation will require the most simple products, and preparing it will be just as extremely simple.
Ingredients:
- Chicken - 500 gr.
- Millet - 100 gr.
- Potatoes - 5 pcs.
- Fresh greens - 1 bunch
- Salt - to taste
Preparation:
Wash the chicken, cut it into small pieces, put it in a saucepan, fill it with water, put it on the fire, bring to a boil and cook for about 30 - 40 minutes.
When the chicken is completely ready, remove it from the pan, cool it and cut it into small pieces, and strain the broth.
Peel the potatoes, wash them and cut them into cubes. We wash the millet thoroughly. Add potatoes and millet to the strained broth and cook everything together for about 15 minutes. Then add salt, chopped herbs and cooled chicken to the soup.
Cook everything together for 3 minutes. Peasant soup is ready to serve!
When preparing soup with chicken broth from vegetables, you can experiment each time using a different set of products. Chicken broth goes great with any vegetables.
Ingredients:
- Chicken leg - 1 pc.
- Potatoes - 3 pcs.
- Carrots - 1 pc.
- Onions - ½ pcs.
- Sweet pepper - 2/3 pcs.
- Celery root - ¼ pc.
- Broccoli - 100 gr.
- Cauliflower - 100 gr.
- Parsley - ¼ bunch
- Vegetable seasoning - 1 tbsp. l.
Preparation:
Pour water into a saucepan and place the washed chicken leg in it. Place the pan on the fire, bring to a boil and cook the leg until full readiness.
Then we pull the meat out of the pan. Peel the potatoes and celery root and cut them into cubes.
Place potatoes and vegetable seasoning into the boiling broth. In a frying pan in vegetable oil, fry onions, carrots and Bell pepper until golden brown.
When the frying is ready, add it to the pan with the potatoes. Mix everything and cook together for 5 minutes.
Wash the cauliflower and broccoli, separate them into florets and put them in a saucepan to cook.
When all the vegetables are ready, add finely chopped herbs to the soup, boil for about 1 minute and remove from heat.
Soup with processed cheese cannot be called incredibly popular among our compatriots. The main reason for this is the lack of confidence on the part of many housewives that chicken broth soup with processed cheese can be really tasty. But this first course is actually very tasty.
Ingredients:
- Chicken wings - 500 gr.
- Water - 2.5 l.
- Potatoes - 500 gr.
- Carrots - 1 pc.
- Onion - 1 pc.
- Processed cheese - 200 gr.
- Butter - 30 gr.
- Salt, pepper, bay leaf, green onion - to taste
Preparation:
Wash the chicken wings, put them in a saucepan, add water, salt and pepper, add bay leaves, put on the fire, bring to a boil and cook for 20 minutes under the lid.
While the chicken is cooking, peel and wash the potatoes, onions and carrots. Cut the potatoes into cubes. Finely chop the onion and grate the carrots on a coarse grater.
Fry carrots and onions in vegetable oil until golden brown. Cut the processed cheese into large cubes.
When the chicken wings are ready, add potatoes to them in the pan and cook the soup with them for 10 minutes.
After this time, add the frying mixture to the soup, and after another 3 minutes, the processed cheese. Cook everything together for about 10 minutes. closed lid.
After this time, add chopped herbs to the soup. Bon appetit!
“Chikhirtma” is a real Georgian dish. There are several recipes for its preparation. One of the simplest recipes is presented below.
Ingredients:
- Chicken leg - 1 pc.
- Eggs - 3 pcs.
- Flour - 1 tbsp. l.
- Onion - 1 pc.
- Black pepper - to taste
- Seasoning for chicken - 2 pinches
Preparation:
Wash the chicken leg, put it in a saucepan, add 2 liters of water, put it on the fire, bring to a boil and cook for about 30 minutes.
While the chicken is cooking, peel, wash and finely chop the onion. Then it should be fried in a frying pan.
As soon as it turns slightly golden, add flour to the pan, mix everything well and fry for 3 minutes.
Now add pepper, chicken seasoning and fried onions to the soup. Break the eggs into a deep container and beat them.
Then they should be poured into the pan with the soup, while the soup should be continuously stirred. When the egg is added, the soup is ready. Before serving, you can decorate it with herbs.
Buckwheat- a very healthy cereal that is rich in beneficial microelements. Buckwheat in the soup completely transforms this dish, giving it a unique taste and aroma.
Ingredients:
- Chicken broth - 700 gr.
- Carrots - ½ pcs.
- Onions - ½ pcs.
- Potatoes - 2 pcs.
- Vegetable oil - 1 tbsp. l.
- Buckwheat - 2 tbsp. l.
- Salt - to taste
Preparation:
We clean and wash the onions and carrots. Grate the carrots on a coarse grater and finely chop the onion. Then they should be fried in a frying pan in vegetable oil until golden brown. We put the chicken broth on the fire.
When it boils, add the frying agent to it and cook for 5 minutes. During this time, wash the buckwheat, peel, wash and cut the potatoes into cubes.
After 5 minutes, add potatoes to the soup. As soon as the potato soup boils, add buckwheat and salt to it.
Mix everything, cover with a lid and cook the soup over low heat until the potatoes and buckwheat are completely cooked.
Pour the finished soup into bowls, garnish with herbs and serve.
Chicken broth soup with sausage can be classified as a quick meal. It makes sense to cook it after the holidays, when there are few different products left.
Ingredients:
- Chicken broth - 1.5 l.
- Potatoes - 3 pcs.
- Chicken egg - 1 pc.
- Boiled chicken - 50 gr.
- Sausage “Cervelat” - 50 gr.
Preparation:
Place the chicken broth on the fire, add salt and pepper to taste and bring to a boil. Peel the potatoes, wash them, cut them into medium-sized cubes and place them in boiling broth.
While the potatoes are boiling, boil, cool, peel and cut the egg into small pieces. Cut chicken and sausage into medium-sized cubes.
Wash, dry and finely chop the greens.
After about 15 minutes the potatoes will be half cooked. Then add all the other ingredients to it and cook the soup until the potatoes are completely cooked.
Bon appetit!
This first dish can without a doubt be called unique. It does not contain carrots, although in almost all such soups it is a mandatory ingredient.
Ingredients:
- Potatoes - 600 gr.
- Onion - 1 pc.
- Chicken meat - 600 gr.
- Green peas - 200 gr.
- Greens - 10 gr.
- Water - 2 l.
- Salt, celery root, bay leaf - to taste
Preparation:
Wash the chicken, put it in a saucepan, fill it with water, and put it on the fire.
Immediately add the peeled whole onion and celery root cut into small cubes into the pan.
While the chicken and vegetables are cooking, prepare the potatoes. It should be peeled, washed and cut into cubes.
After 20 minutes from the start of boiling the soup, add potatoes to it.
After another 15 minutes, add peas to the soup and boil everything together for about 5 minutes.
After this time, add salt, bay leaf and chopped herbs to the soup.
When all the ingredients are in the soup, it should be boiled for another 3 minutes. The first dish is ready!
This dish belongs to Greek cuisine. It should be prepared quite carefully. It is very important to cook this soup exactly as long as needed. Under no circumstances should it be overcooked.
Ingredients:
- Carrots - 1 pc.
- Rice - 125 gr.
- Chicken broth - 1.2 l.
- Celery - 2 stalks
- Lemon - 1 pc.
- Parsley - 3 sprigs
- Eggs - 2 pcs.
- Salt pepper, nutmeg- taste
Preparation:
Wash the rice thoroughly. Peel the carrots, wash them and cut them into medium-sized cubes.
Pour the broth into the pan, bring it to a boil and add rice and carrots to it.
Now bring everything together to a boil and cook under a closed lid for 10 minutes. Next, peel, wash and cut the celery into small pieces.
We also put it in a saucepan and cook everything together for about 7 minutes.
Wash the lemon, wipe it and grate the zest on a fine grater to make about 1 tsp. Squeeze the juice from the lemon pulp.
Wash the parsley, dry it and finely chop it.
When the rice in the soup is ready, remove the pan from the heat, add salt and pepper and pour into a deep bowl of soup.
In a separate container, mix eggs, lemon juice and zest and soup from a bowl.
Return the resulting mixture back to the pan with the soup, after which we put the pan on the fire and bring to a boil, stirring regularly.
Lastly, add chopped nutmeg to the soup.
Bean soups have been known since the times of Tsarist Russia, however, even today they have not lost their relevance. Such dishes have their admirers.
Ingredients:
- Chicken meat - 300 gr.
- Dry beans - 1 cup
- Potatoes - 2 pcs.
- Carrots - 1 pc.
- Onion - 1 pc.
- Water - 2 l.
Preparation:
Wash the chicken, cut it up and boil it until fully cooked in salted water. Soak the beans in water. Peel and wash potatoes, onions, carrots.
Cut the potatoes into large pieces, grate the carrots on a coarse grater, and finely chop the onion.
When the chicken meat is completely cooked, add potatoes, beans, pepper, and bay leaf to the pan.
The meat and potatoes should cook together for about 7 minutes. During this time, fry the onions and carrots in a frying pan and after 7 minutes add the prepared dressing to the soup.
Everything should be cooked together until the vegetables are fully prepared. About 2 minutes before the end of cooking, add chopped herbs to the soup.
To prepare this soup, according to the original recipe, pickled mushrooms are used. If there are none, or you want the soup to have more natural taste and aroma, it is quite possible to use fresh mushrooms.
Ingredients:
- Chicken broth - 2 l.
- Marinated mushrooms - 200 gr.
- Potatoes - 5 pcs.
- Carrots - 1 pc.
- Rice - 1 handful
- Onion - 1 pc.
- Salt, pepper, bay leaf, herbs - to taste
Preparation:
Pour chicken broth into a saucepan and put it on the fire. While the broth is boiling, peel and wash the onions and carrots.
Finely chop the onion and grate the carrots on a coarse grater. Now they should be fried in a frying pan until golden brown.
Peel the potatoes, wash them and cut them into medium-sized cubes.
When the broth boils, add the washed rice and cook for about 5 minutes. After this time, add potatoes to the pan and cook for another 10 minutes.
After 10 minutes, add mushrooms to the pan. Mix everything and cook until the potatoes are ready. Lastly, add the frying.
A few minutes before the end of cooking, add salt and pepper to the soup, add bay leaves and herbs to taste.
Remove the soup from the heat and let it brew for 20 - 30 minutes.
The homeland of this dish is Montenegro. Nowadays, stew prepared exactly according to this recipe can be found in many taverns in this country. It is usually served with garlic croutons.
Ingredients:
- Chicken - 500 gr.
- Champignons - 250 gr.
- Potatoes - 200 gr.
- Carrots - 1 pc.
- Parsley root - 50 gr.
- Butter - 1 tbsp. l.
- Bell pepper - 200 gr.
- Pitted olives - 100 gr.
- Salt, pepper, herbs - to taste
Preparation:
Wash the chicken, boil until fully cooked, remove from the resulting broth, cool, separate the meat from the bones and cut it into small pieces.
We clean the carrots and parsley root, wash them and grate them on a coarse grater. Peel and wash the potatoes and onions. Finely chop the onion, cut the potatoes into large cubes.
Wash the bell pepper, remove seeds and stalks and cut into strips.
Fry onions, carrots and parsley root in a frying pan until golden brown. We clean, wash and boil the champignons in a separate pan until tender.
Then we put them in a colander, and put the remaining mushroom broth into the pan with the chicken broth.
When the chicken broth and mushroom broth boil, add the potatoes.
After about 5 minutes, add the fried vegetables, bell pepper, chicken meat, olives and mushrooms.
The soup should be salted, peppered and cooked for 15 minutes over low heat. A couple of minutes before the end of cooking, add greens to the soup. Bon appetit.
Cooking soups is not particularly difficult, but preparing them using a slow cooker is even easier. This kitchen assistant will not only provide cooking delicious dish, but will also help free up the housewife a lot of time.
Ingredients:
- Chicken wings - 250 gr.
- Onion - 1 pc.
- Carrots - 1 pc.
- Potatoes - 3 pcs.
- Vermicelli – 0.5 multi-cup
- Salt - 2 tsp.
- Water - 2.2 l.
- Dill, parsley - to taste
- Vegetable oil - for frying
Preparation:
Pour vegetable oil into the multicooker bowl, select the “Frying - Meat” mode and set the time to 40 minutes.
While the oil is heating up, peel, wash and cut the onion into thin half rings. Place the onion in hot oil and fry it until golden brown.
After about 5 minutes, the wings should be turned over, and after another 5 minutes, carrots should be added to them. Now fry the carrots, onions and chicken together for about 7 minutes.
After this time, add potatoes to them. It should first be peeled, washed and cut into medium-sized strips.
If all products are ready before the action ends installed program, then we turn it off.
Pour water into the multicooker bowl, add salt and set the “Soup” program for 30 minutes.
After this time, pour vermicelli and herbs into the multicooker bowl and select the “Heating” mode for 20 minutes. The soup is ready!
Chicken soup even sounds delicious and appetizing, but with homemade noodles or dumplings... And although folk proverb claims that if there was a chicken, the fool would cook it, one can only agree with this to some extent: chicken soups are known to be successful. Chicken meat is an irreplaceable product for its biochemical properties, and chicken broth, properly prepared, is a great pleasure for both adults and children.
So that the process of cooking chicken soup does not cause you unnecessary trouble, you need to choose the right pan, the volume of which would have a reserve free space(1-1.5 liters) to avoid splashing out its boiling contents. It is important to at least approximately calculate the portion size of this content: 1 liter of chicken soup yields approximately 3-4 servings.
Cook chicken soup can be made from any part of a processed and gutted chicken carcass - it depends on your choice of which part to use where, but there must be bones for the broth. If you have fillet, add the soup set along with it to enrich the broth. A frozen chicken carcass or set must be defrosted and thoroughly washed in several waters before cooking.
1. Homemade Chicken Noodle Soup Recipe
A completely win-win soup that can please both guests and household members on weekdays and holidays. The ingredients for this soup are almost always at hand.
Ingredients:
- fresh onions - 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.
Prepare homemade chicken noodle soup like this:
- On high fire Bring the contents of the pan to a boil, reduce the heat to moderate or even low heat and cook for 40-50 minutes.
- While the broth is cooking, you need to prepare homemade noodles by kneading a stiff dough from flour and 1 egg in a bowl. Roll out the kneaded dough as much as possible thinner sheet, from which cut into narrow strips of your preferred length.
- Cut the peeled fresh potatoes into cubes, cut the peeled fresh carrots into thin slices or grate them 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 the potatoes into boiling prepared broth, after removing the cooked meat from it.
- The entire contents of the pan should be simmered over medium heat for 10-12 minutes, and then the finished chicken, cleaned of bones and cartilage, and homemade noodles prepared 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 plates and garnish with chopped dill or parsley and half a boiled egg.
2. Homemade chicken noodle soup
It would seem that chicken soup with noodles is not much different from chicken soup with homemade noodles, but preparing 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.
To prepare chicken noodle soup at home like this:
- Pour water in the calculated volume into a saucepan of suitable volume and place the washed soup set. Along with it, salt and spices, except for the bay leaf, which should be added a couple of minutes before the end of cooking the broth and be sure to be removed and thrown away.
- You can immediately put coarsely chopped carrots and a whole peeled onion into the pan, so that you can later remove them and throw them away. Bring the contents of the pan to a boil over high heat, then turn it to medium or even low and remove the periodically generated noise with a slotted spoon so that the broth is clear and without flakes of noise.
- The preparation time for chicken broth is about 50 minutes, and add diced fresh potatoes 20 minutes before this time, although there is an option without potatoes at all. Remove boiled vegetables and meat before adding potatoes.
- As an option: the broth is cooked without carrots and onions, and they are lightly fried for a short time - 3-5 minutes - in vegetable or olive oil and poured into the boiling soup.
- After adding the fried vegetables, the soup should simmer over low heat for about 12 minutes, then return the sorted boiled chicken meat to it and add the vermicelli along with it. After 3-5 minutes, remove the pan with soup from the heat and leave covered for half an hour. Serve hot in tureens or deep plates, garnished with chopped dill or parsley and half a hard-boiled egg.
3. Chicken Dumpling Soup Recipe
This version of chicken soup with dumplings is very attractive, and there is no need to be intimidated by the word “dumplings” - they are even easier to prepare than homemade noodles. But this 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 the dumplings:
- fresh chicken egg - 1 piece;
- flour - how much will go in;
- fresh garlic - 1 clove;
- chopped fresh herbs - according to preference;
- vegetable oil - 1 tablespoon.
Here's how to prepare chicken soup with dumplings:
- Pour water in the calculated volume into a saucepan of suitable volume and place the washed soup set. Along with it, salt and spices, except for the bay leaf, which should be added a couple of minutes before the end of cooking the broth and be sure to be removed and thrown away. Cook the chicken broth for no more than 50 minutes, periodically removing the resulting noise with a slotted spoon so that the broth is cooked clear and without flakes. If you prefer this soup with potatoes, then add diced, peeled potatoes into the broth 20-25 minutes before final cooking.
- Peeled and washed onions, sweet peppers and carrots, grate and cut and fry in vegetable oil for 5-7 minutes with constant stirring. Place the prepared fried vegetables into the cooking broth after the dumplings are ready.
- While the broth is cooking, without wasting any time, start making the dough for the dumplings. Divide the chicken egg into white and yolk, putting the first one in the refrigerator temporarily. Place the yolk, butter, 3-4 tablespoons of flour and salt in a suitable bowl - mix everything thoroughly and pour in 150-200 milliliters of hot chicken broth while stirring, adding chopped garlic and herbs. Add more flour until the dumpling dough has the consistency of sour cream.
- Take the chilled white of a fresh chicken egg, beat it into a thick foam and gradually add the dumplings into the creamy dough. By this time the potatoes should be almost cooked and you can add the dumplings to 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 brew on it and the dumplings turn out the same. The finished dumplings noticeably increase in volume and float up and you need to cook them for 3-4 minutes, then add the fried vegetables and continue cooking over low heat for the last 5 minutes.
- Chicken soup with dumplings is ready. This soup is served hot in tureens or deep serving bowls, garnished with chopped herbs on top. Everyone uses additional spices to taste.
4. Chicken rice soup recipe
There are no strictly fundamental differences from other chicken soups in this recipe, but the 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.
Prepare chicken soup with rice as follows:
- Pour water in the calculated volume into a saucepan of suitable volume and place the washed soup set. Along with it, salt and spices, except for the bay leaf, which should be added a couple of minutes before the end of cooking the broth and be sure to be removed and thrown away.
- Towards the end of cooking the chicken broth, peel the onions and carrots, wash them and chop them for light frying in a frying pan in vegetable oil.
- Remove the chicken from the prepared broth and immediately add washed rice to it and cook it until cooked, at the end of cooking, put the fried vegetables in a pan with chicken soup, simmer the soup over low heat for about 5 minutes. 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. Simple recipe for creamy chicken soup
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 for garnishing soup.
According to the recipe: chicken cream soup - prepare as follows:
- Wash the chicken fillet, dry with a paper towel and cut into small pieces. Wash and peel the celery root, chop it finely. Fry on butter in a frying pan, add flour until golden brown and, adding chopped celery there, fry it along with the flour with constant stirring for no more than five minutes.
- Add diced chicken fillet to the celery fried with flour and pour 1/3 of the cream into the pan. While stirring, simmer the fillet with celery over low heat until the meat is cooked, remove from heat and cool.
- As soon as the meat with celery and cream has cooled sufficiently, put it in a blender, where it is ground to a puree consistency, add the rest of the cream and beat again.
Heat the chicken puree soup and pour it into plates and sprinkle the prepared chopped herbs on top.
6. Spring recipe for chicken soup with sorrel
You need to cook this soup in early spring, until the sorrel, due to the cool temperature, is not “oversaturated” with oxalic acid, but if you really want such a soup when it gets 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.
Prepare chicken soup with sorrel according to the recipe:
- Rinse the chicken meat, cut into pieces and place in a pan of suitable volume, add water and add bay leaves and peppercorns. Cook the broth after boiling until the meat is cooked, constantly removing the foam with a slotted spoon so that the broth is perfectly transparent, and you need to add salt at the end of cooking.
- Peel and wash the vegetables: grate the carrots on a coarse grater, onion finely chop with a knife. Fry chopped vegetables in a frying 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 onto a plate. Add chopped potatoes and chopped sorrel to the broth and cook for 10 minutes over medium heat. Then add the deboned boiled chicken meat into the soup and cook the chicken soup with sorrel over low heat.
7. Chicken Corn Soup Recipe
Chicken soup is good with any cereals and pasta - canned corn is also a good companion for it.
Ingredients:
- chicken meat - 300-400 grams;
- fresh carrots - 1 large root;
- fresh ripe 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 as follows:
- Place prepared chicken meat, peppercorns and bay leaves, washed and peeled fresh carrot roots, washed tomatoes and whole sweet peppers in a pan with boiling water and cook for 40 minutes, periodically removing the resulting noise.
- Remove the chicken and vegetables from the prepared broth, remaining on low heat. Use vegetables as desired, and remove the chicken meat from the bones and return it to the pan with the broth, add strained corn and finely chopped fresh herbs.
- Fresh chicken eggs beat and slowly pour into the boiling broth while stirring continuously. As soon as the soup returns to a boil, remove it from the heat and let it simmer, covered, for 30 minutes. Serve hot with croutons.
8. Recipe for chicken soup with mushrooms in Polish
Chicken soup with mushrooms and even in Polish - still intriguing! Let's now figure out what products are needed to prepare this version of chicken soup...
Ingredients:
- chicken fillet - 500 grams;
- champignons - 400 grams;
- thin vermicelli - 50 grams;
- onions - 2 pieces;
- tomato puree - 100 grams;
- fresh carrots - 1 root;
- fresh dill and parsley - several sprigs;
- salt and ground black pepper - to taste.
Prepare chicken soup with mushrooms in Polish as follows:
- Place the prepared chicken fillet in a saucepan with water and cook for 40 minutes, periodically removing the resulting noise.
- Peel vegetables and mushrooms, rinse and cut mushrooms into slices, carrots into thin slices, and onions into cubes.
- Remove the finished chicken fillet from the broth, cool enough and cut into large pieces. Place chopped mushrooms and vegetables into boiling broth and cook until the onion is soft.
- 5 minutes before the soup is ready, place the chopped meat and tomato puree into the pan. At the very end of cooking, add vermicelli and let it boil for just 1 minute.
- All that remains is to season with salt and pepper. Remove the soup from the heat, pour into bowls and serve hot, garnished with chopped fresh herbs.
9. Recipe for chicken soup with eggs
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 - by preference.
- Place 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 add to the broth, which is simmered on low heat for another 15 minutes.
- By this time, peel and cut the potatoes into pieces and add them to 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 into the boiling soup in a stream while stirring. Finish cooking the chicken and egg soup by adding bay leaves and fresh chopped herbs.
10. Original recipe for chicken broccoli soup
A very attractive recipe for chicken soup with broccoli - everything is in it: taste, benefits, and looks attractive. You can surprise your household and even guests with this soup if you prepare it exactly 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 greens - by preference.
By original recipe: chicken soup with broccoli - prepare like this:
- Place in a saucepan with water chicken breasts, bring them to a boil and remove, and leave the broth on the fire for another 30 minutes.
- Disassemble the slightly cooled meat into pieces. Cut the peeled onion into half rings and fry it in a frying 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 florets, under running water and allow to drain in a colander, then add it to the vegetables and simmer over low heat, covered, for 10 minutes.
- All that remains is to add chicken meat and stewed vegetables, salt, pepper and other spices to the boiling broth and continue to cook the 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 light and clear. Be sure to remove the noise with a special slotted spoon so as not to spoil the appearance of the broth with ugly flakes.
- Fried carrots will give the broth a pleasant amber hue. If it is not in the recipe, turmeric, for example, will cope with this.
Chicken puree soup accepts any vegetables: pumpkin, zucchini, potatoes. They should first be cooked separately and added to the blender along with other recipe ingredients for the puree soup. You can’t spoil the puree soup with vegetables, but reasonable proportions must be observed.
Chicken soup is one of the favorite soups, borrowed from the Tatars and firmly established in the Russian menu. Many people like to cook it for lunch; it is a light and at the same time satisfying soup. Very tasty and quick, simply prepared from ordinary ingredients.
Chicken noodle soup
This healthy, aromatic and delicate-tasting soup can feed the whole family and your guests at the dacha.
Ingredients:
- Chicken meat - 300 grams
- Spices (bay leaf, sweet peas)
- Carrots – 1 pc.
- Onions – 1 pc.
- Greenery
- Noodles – 50 gr.
Preparation:
1. Rinse the meat well, put it in a saucepan with water (3 liters) and cook the broth for 30 minutes.
2. Chop the carrots and chop the onion. Pour into a saucepan and add spices (bay leaf, sweet peas). Cover with a lid and simmer the vegetables over low heat for 5 minutes.
3. Add boiled chicken meat and pour in broth. Place on fire and bring to a boil.
4. Add noodles to the boiling broth and cook until the noodles are ready for five minutes.
Stir during cooking to prevent the noodles from sticking to the bottom of the pan.
Add salt to taste, stir and remove from heat.
5. Now you can set the table. Before serving, add some greens to the plate.
The soup is ready.
Bon appetit!
How to make Chicken Noodle Soup with Potatoes
Now we will prepare the soup with the addition of potatoes.
Ingredients:
- Chicken – 300 grams.
- Vermicelli – 2 pinches.
- Potatoes – 3 pcs.
- Onions – 1 pc.
- Carrots – 2 pcs.
- Salt and spices to taste
Preparation:
1. Pour 3 liters into a saucepan. water, add the chicken and set to cook on the stove.
To keep the broth clear, you need to skim off the foam regularly.
2. Peel the potatoes and cut them into cubes. Fill in cold water so that the potatoes do not turn black.
3. About 30 minutes after the broth boils, add the potatoes and cook for 15 minutes.
4. Fry chopped onions and carrots in a frying pan until golden brown.
5. Place vermicelli, roast, salt and spices to taste in a saucepan with broth. Stir and boil for 3-5 minutes.
Pour the finished soup into bowls and serve.
Bon appetit!
Noodle soup with egg
The easiest recipe for chicken soup with eggs.
Ingredients:
- Chicken meat – 250 gr.
- Noodles – 100 gr.
- Egg – 3 pcs.
- Carrots – 2 pcs.
- Greenery
- Onions – 2 pcs.
Preparation:
1. Place chicken meat in a pan with cold water. Place on high heat and bring to a boil. Place carrots and a whole onion into the boiling broth. Cook for 40 minutes.
We take out the meat. Strain the broth and leave in the pan.
2. Bring clean, washed eggs to a boil in a small saucepan, reduce heat and cook for about 15 minutes.
cooked eggs should be cooled with cold water and allowed to cool to make peeling easier
3. Separate the meat from the bones and cut into small pieces.
4. Finely chop the greens, peel the eggs and cut them into small pieces or halves.
5. Bring the broth to a boil, add noodles and pre-cut carrots into small pieces.
6. After cooking the noodles for 5 minutes, add meat, eggs, and herbs to the soup. Cover with a lid and simmer on low heat. Cook for 2-3 minutes.
Turn off the heat and let our soup steep for 10-12 minutes.
We're setting the table.
Bon appetit!
Chicken breast soup recipe
Another simple recipe using potatoes.
Ingredients:
- Chicken breast
- 3 liters of water
- 1 carrot
- 1 onion
- 4 potatoes
- 1 egg
- 100 gr. flour
- Salt to taste
Preparation:
1. Pour 3 liters. water into a saucepan and put on fire. When the water boils, place the chicken in the water and simmer over low heat for 30 minutes.
2. Wash the potatoes, peel and cut into small cubes.
3. Add the egg to the flour and knead the dough. Let the dough rest a little and roll out the dough into a thin layer.
4. Roll the dough into a tube and cut into thin rolls with a sharp knife.
5. Carefully unroll the rolls and sprinkle with flour to prevent them from sticking together.
6. Remove the meat and cut into small pieces. Pour the meat back into the pan, add the potatoes and stir.
7. Finely chop the onion and grate the carrots. Fry in oil until golden brown.
8. Dip the noodles into the broth and after 5 minutes of cooking, add frying. Boil for 5 minutes, sprinkle with herbs and add salt to taste.
Our soup is ready.
Bon appetit!
Noodle soup with cream cheese
By preparing this soup, you will not only surprise your loved ones, but also feed them a tasty and satisfying dish.
Ingredients:
- Chicken breast 300 gr.
- Noodles – 150 gr.
- Onions – 1 pc.
- Carrots – 1 pc.
- Potatoes – 3 pcs.
- Processed cheese – 200 gr.
- Salt and spices to taste
Preparation:
1. Place a saucepan with water and chicken on the fire. Before boiling, remove the foam and cook for 20 minutes.
2. Cut the potatoes and onions into small pieces, and grate the carrots on a coarse grater.
3. Cut the processed cheese into cubes.
4. Remove the meat from the pan and let it cool, cut into small pieces and set aside.
5. Place the chopped potatoes into the broth. After boiling, cook for 5-7 minutes.
6. Place noodles in soup. Stir to prevent the noodles from sticking.
7. While the noodles are boiling, fry finely chopped onions and carrots until golden brown and add to the soup. 
After 2-3 minutes, add the melted cheese and the reserved chopped meat. Salt and add spices to taste. Cook until the cheese is completely dissolved and remove from the stove.
Our English soup is ready. Eat healthy and tasty.
Have a good day!
Video - Chicken Noodle Soup Recipe
First of all you will need chicken. Ideally, a soup hen, that is, a middle-aged laying hen. Unlike broiler, it can cook for hours, imparting flavor to the broth without turning into mush. If you do decide to use a broiler, reduce the cooking time to about 1 hour.
IN classic recipe The whole chicken is used for broth, but individual chickens or just a soup set from any supermarket will do. You should not take only the breast: the meat may turn out tough, and the broth may not be rich.
In addition to the main ingredient, chicken, onions, carrots, celery and seasonings are added to the broth. To give a richer color, vegetables can be sautéed in a small amount of oil.
- 1 kg chicken;
- 5 liters of water;
- 1 onion;
- 1 carrot;
- salt, peppercorns - to taste;
- greens for decoration.
How to cook broth
Wash the chicken and place it in a deep pan. The whole carcass does not need to be cut.
Pour water so that it covers the meat. If you want the chicken to be tasty, add salt right away. If you prefer a tasty and clear broth, add salt at the end of cooking.
Wash and peel the carrots and onions. Cut the carrots into several pieces, leave the onion whole or cut in half.
Place the pan over low heat. 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, promptly remove the resulting foam.
During the cooking process, water may boil away, so it should be added.
After 1.5 hours (if you are using broiler chicken, then after 10 minutes), add carrots, onions and peppers to the broth. Cook for another 1 hour.
When the time is up, try to separate the meat from the bones. If it doesn't work, cook some more. If the meat comes away, it is ready - remove the pan from the heat and cool slightly.
Cooked vegetables can be removed from the broth: all beneficial features they have already given it away. Also remove the chicken. The meat can be used in soups and snacks.
The finished broth can be consumed in its pure form or used as a base for soups.
4 soups with chicken broth
loftbarlimonad.ru Ingredients
- 150 g 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.
Preparation
Rinse the chicken giblets and remove films. Place each type in a separate pan and fill with cold water. Place on the fire, add salt and pepper and bring to a boil. After boiling, cook the liver for 20–25 minutes, hearts for 40 minutes, and stomachs for about an hour.
Finely chop the onion and carrots. Heat vegetable oil in a frying pan, add 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.
Place the prepared giblets in a saucepan with broth and bring to a boil. Add the onions and carrots, followed by the egg noodles. Add the pasta whole or break it into pieces. Season with salt and pepper.
After 3-4 minutes, add finely chopped herbs. When the noodles are soft, the soup is ready. Pour it into plates and place a boiled quail egg in each.
sproutedroutes.com Ingredients
- 700 ml chicken broth;
- ½ cup rice;
- 90 g tomato paste;
- 500 g of tomatoes in their own juice;
- 100 g cream cheese;
- parsley.
Preparation
Place the broth over medium heat and bring to a boil. Add rice tomato paste and tomatoes. Cook for 10 minutes, then add cream cheese and bring to a boil again. Season with salt and pepper. Add finely chopped parsley and cook until the rice is done.
Serve the soup hot with croutons and herbs.
delish.com Ingredients
- 2 medium carrots;
- 1 onion;
- 1 stalk of celery;
- 1 clove of garlic;
- 3 tablespoons 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 grated parmesan;
- green pea and greens for decoration.
Preparation
Finely chop the carrots, onions, celery and garlic. Heat olive oil in a thick 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 pan and stir. Pour the mixture with chicken broth, bring to a boil, reduce heat and simmer, covered, for another 20 minutes.
Add spinach, rinsed in cold water, to the soup and cook for 2 minutes until the leaves are wilted. Remove the soup from the heat, pour into bowls, sprinkle with grated Parmesan, add green peas and herbs.
Serve with crispy ones.
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 vermicelli;
- 1 bay leaf;
- greenery.
Preparation
Start by making the meatballs. Finely chop the onion and fry in vegetable oil. Finely chop the garlic or put it through a garlic press. Mix it with onions and minced meat, add salt and pepper and mix well. Make meatballs. The size can be any, but it is better to make the balls small, about the size of a quail egg.
Place the pan with the broth on the fire and bring to a boil. Reduce heat and add meatballs. Cook for 5–7 minutes.
Wash and peel carrots and potatoes. Cut the carrots into slices, and the potatoes into cubes. Place the chopped vegetables into the broth. Cook until the potatoes are done. Then add vermicelli and bay leaf. Cook for 2 minutes. Remove from heat and cover with a lid.
Pour the finished soup into bowls and sprinkle with fresh herbs.
- very filling and tasty soup. Light broth, A little chicken meat, carrots, onions, potatoes and a little noodles - an excellent combination that will appeal to almost everyone. This soup will appeal to both adults and children. Instead of vermicelli, you can use other pasta.
Ingredients
- water 2 l
- chicken fillet 500 g
- potato 250 g
- vermicelli 100 g
- onion 1 PC. medium size
- carrot 100 g
- salt
- ground black pepper
- Bay leaf
The quantities of ingredients are indicated for cooking in a three-liter saucepan.
Preparation
First we need to cook the broth. I use chicken fillet for the broth, although, of course, broth is usually not cooked from fillet, because... it costs more, but gives less flavor and richness to the broth. However, I don’t really like too rich, fatty broth, and it’s much easier to work with fillet (you don’t have to clean it, there’s no waste left). If you want to cook a really rich chicken broth, then you should use a whole chicken or chicken; you need to cook it for 1.5-2 hours over low heat.
So, wash and cut the chicken fillet into medium-sized pieces. 
Pour into the pan cold water and put the chicken in there. 
Bring to a boil over high heat, then reduce the heat to almost a minimum and cook for about 20 minutes, periodically skimming off the foam.
If you want to get tasty meat, then you need to add salt as soon as it boils, and if you want to get a beautiful clear broth, then you need to add salt at the end of cooking. When the water boils, it is advisable not to cover the pan with a lid, then the broth will be transparent.
While the chicken is cooking in the pan, prepare the vegetables for the soup. There they are, waiting for me. 
Three carrots on a medium grater. 
Finely chop the onion and place it in a frying pan with preheated sunflower oil for frying at medium power. As you may have noticed, I usually cut the onion into quarter rings. Let's add a little salt. 
After 3 minutes, add carrots to the onions, which are good for soup only when fried; simply boiled carrots are generally no good. Carrots only give off color and flavor when roasted. After another 3 minutes, remove the pan from the heat. 
Cut the potatoes into wedges or cubes. 
When the chicken is cooked, remove the pieces of meat from the broth. Cool them a little and cut them into medium-sized pieces. 
Add potatoes to the boiling broth. 
After 10 minutes, add onions, carrots and chicken. 
Next, add the vermicelli and stir so that it does not stick together. 
Now you should salt the soup to taste and pepper (you can add bay leaf to taste). Cook for as long as indicated on the vermicelli package minus 1 minute. We remove the pan from the stove, wait a couple of minutes and you can call your household members to the table for lunch. By the way, the vermicelli will not be left undercooked; there is no need to be afraid; it will finish cooking as it cools.
Ready. Pour it into plates and sprinkle with herbs. Bon appetit! 