One of the most famous classic first courses in almost all cuisines of the world is chicken soup. It will help any person to restore strength during a cold, physical exertion, and it is also perfectly absorbed by the body. Cooking a dish is not at all difficult, and you can add anything to it: vermicelli, meat, eggs, cheese.
How to cook chicken soup
To make the dish tasty, you need to learn how to cook it properly, although they say that it is almost impossible to spoil chicken soup. It is necessary to make sure that the poultry meat has time to reach the desired condition, and the broth is not very rich. Cooking chicken soup will not bring unnecessary trouble if you follow the simple recommendations of experienced chefs. You can try to move away from the classic recipe and cook the original dish with different products and spices. In this case, the soup will turn out the way it is depicted in the photo of culinary magazines.
How long to cook chicken broth
The most important component of any soup is the broth, the taste and quality of which directly depends on the cooking time. For example, if you digest the basis of the future dish, you will get a tasteless and non-aromatic cloudy mass. Many people think about how much to cook chicken soup so that it is translucent and not very rich. Everything is very simple - a poultry dish is prepared in 2-3 hours, and 60-80 minutes are enough for a store-bought one.
How long to cook chicken
In addition to tasty and rich broth, you need to know how to cook chicken for soup so that it turns out soft and tasty. The bird must be cooked in separate pieces, and the more there are, the fatter the stew will turn out. The chicken is cooked in this form for about half an hour. If the meat is from rural poultry, then it will take up to two hours to cook, and broilers have time to cook in one hour. Those who want to cook a whole bird will have to wait an hour and a half.
Chicken soup - recipe with photo
There are many recipes by which you can quickly and easily prepare a delicious chicken soup with the addition of all kinds of products, from classic broth to a dish with potatoes, noodles, meatballs, mushrooms, buckwheat, etc. The meat of this poultry is a dietary product, therefore hot stew will not hurt even those who carefully monitor their figure. Chicken soup recipes are easy to follow, but it is very important to cook a delicious broth correctly, so you need to follow the recommendations of experienced chefs.
In chicken broth
In the classical sense, a simple soup cooked on chicken without adding extra products can be called a broth. But if you add meat, a hard-boiled egg and a little carrot to it, you get a full-fledged and very tasty stew. Many people on the planet dine with such a diet dish every day, because the broth helps to recover from illness, restore strength after playing sports, and children love it very much. How to cook chicken broth with meat according to the classic recipe? Very simple!
Ingredients:
- chicken - 0.5 kg;
- onion - 1 head;
- dill - 0.5 bunch;
- salt / pepper - to taste;
- carrot - 1 pc.;
- bouillon cube - 1 pc.;
- egg - 1 pc.
Cooking method:
- Rinse chicken meat under warm water.
- Type clean water in a saucepan, put the meat, put on medium heat.
- After the water boils, remove the first foam with a spoon.
- Add an onion (whole) to the broth.
- Reduce heat, simmer for 15 minutes.
- Wash the carrots, cut into cubes, place in a saucepan.
- Put the egg in parallel to boil.
- For a richer flavor, add a bouillon cube (you can use salt as a substitute).
- Stir the soup occasionally.
- At the end of cooking, try the dish for salt, add finely chopped greens.
- Serve in a deep bowl with half a boiled egg.
with vermicelli
One of the most popular ingredients often added to soup is vermicelli, and it can be either homemade noodles or store-bought pasta. It is best to buy the smallest wheat products that need to be cooked for only a few minutes, right before serving the dish on the table (so that they do not have time to boil). Light vermicelli soup with chicken is easy to prepare.
Ingredients:
- small pasta - 70 g;
- chicken breast - 1 pc.;
- onion - 1 pc.;
- carrot - 1 pc.;
- hot spices, bay leaf, salt - optional;
- butter - 20 g.
Cooking method:
- Place the washed breast in a cooking container, pour three liters of clean water, salt and put on fire.
- After boiling, immediately remove the foam, reduce the heat, cook for 30 minutes.
- Grate the carrots on a fine grater, cut the onion into small pieces.
- Fry vegetables in a pan with butter for about 5 minutes (until golden brown).
- Remove the chicken from the broth, cut into small pieces, mix with the fry, return to the pan.
- Add vermicelli and cook for 4-6 minutes until fully cooked.
- Season to taste, serve.
With potato
Another classic recipe for a fasting day is chicken soup with potatoes, which is quick and extremely easy to prepare. The dish will turn out to be hearty, but also light at the same time: the option of a dietary lunch will satisfy your hunger and at the same time will not leave any heaviness. None of the components will be fried, so the benefits of the dish for the body are maximum.
Ingredients:
- chicken (fillet) - 350 g;
- potatoes - 250 g;
- salt / pepper - to taste;
- carrot - 1 pc.;
- bay leaf - 3 pcs.;
- greens (dill) - 0.5 bunch;
- onion - 1-2 pcs.
Cooking method:
- Rinse the fillet, cut into small pieces.
- Free the onion from the husk, chop into small cubes.
- Finely chop the carrot too.
- Wash the potatoes, peel the skins, cut into medium cubes.
- In a medium-sized saucepan, draw a liter of clean water, send the chopped fillet there.
- Bring the future broth to a boil, remove the foam with a spoon or slotted spoon.
- Continue skimming periodically throughout the brewing process.
- When the meat is almost boiled, send the chopped vegetables to boiling water.
- Boil the soup until the potatoes are cooked (about half an hour).
- 15 minutes before the end, salt, pepper, throw in the bay leaf.
- Serve on the table, sprinkling the soup on top with chopped dill.
Noodle soup
To make this dish tasty, it is best to cook the noodles yourself at home. There is nothing complicated in this process: knead the dough from eggs, flour, water, salt, vegetable oil, roll it thinly and cut into narrow strips. Chicken noodle soup with assorted vegetables is a light dish that is suitable for both adults and children. How do you make a delicious chowder that looks like a food press photo? Easier than easy!
Ingredients:
- homemade noodles - 300 g;
- chicken - 0.5 kg;
- parsley / dill - half a bunch;
- carrot - 1 pc.;
- cauliflower - 150 g;
- small onion - 1 pc.
Cooking method:
- Wash and cut up the chicken.
- Wings, legs, neck, put in a pot of water, put on fire, bring to a boil.
- At the beginning of cooking, add a whole onion in a peel, half an uncut carrot, herbs, cauliflower to the broth.
- Cook 40 minutes.
- In a separate saucepan, boil the pre-cooked noodles (about 5 minutes).
- At the end of cooking, add pasta, grated half of the carrots to the broth.
- Serve the noodle soup on the table.
With dumplings
A delicious soup with dumplings in chicken broth is perfect for a lunch meal. Both adults and children will definitely like it, since this dish could often be found in kindergarten. First you need to make the chicken soup dumplings yourself, and for this you just need to mix the following components:
- flour - 5 tbsp. l.;
- milk - 3 tbsp. l.;
- egg - 1 pc.;
- oil - 20 g
- salt - at your discretion.
Ingredients:
- chicken breast - 500 g;
- carrot - 1 pc.;
- bell pepper - 1 pc.;
- potatoes - 3 pcs.;
- onion - 1 head;
- dill - 1 bunch;
- salt - optional.
Cooking method:
- Boil the breasts for 30-40 minutes in two liters of clean water.
- Peel the potatoes, cut into medium-sized cubes, pepper - in the same way.
- Cut the onion into half rings, carrots into strips, and chop the greens.
- Remove the cooked meat from the broth, send vegetables and herbs to the pan.
- Simmer for 10 minutes, then add potatoes.
- After the potatoes become soft, place the dumplings in the soup, cook for another 5-7 minutes.
- Serve on the table.
With meatballs
To prepare such a dish, you will need minced chicken, which you can make yourself or buy ready-made in the grocery store. The best way out is to grind the meat in a meat grinder at home, so you can be sure that the bird is fresh. Minced Chicken Meatball Soup is a delicious light hot dish suitable for a family dinner. Even a novice cook will not be able to prepare this stew.
Ingredients:
- minced chicken - 300 g;
- meat broth - 1 l;
- carrots - 1 pc.;
- potatoes - 2 pcs.;
- salt / pepper / herbs - to taste;
- onion - 1 pc.;
- sunflower oil - 2 tbsp. l.
- egg - 1 pc.
Cooking method:
- Prepare vegetables for dressing: chop the onion smaller, grate the carrots on a coarse grater, cut the potatoes into cubes.
- Fry onions, carrots in a pan with sunflower oil.
- Mix half of the fried onion, herbs, spices with minced meat, adding an egg.
- Form neat small balls of minced meat by moistening your hands in water.
- Boil the pre-prepared broth (if it is not available, you can cook it directly from the minced meat) in a saucepan, remove the foam, add the potatoes first, and after 10 minutes all the other ingredients.
- Boil for 5-10 minutes over low heat, covered with a lid.
- At the end, let the chicken soup brew well.
In a slow cooker
Recently, a multicooker has become a trouble-free assistant in the kitchen. Thanks to her, you can cook almost anything your heart desires. Soup with chicken in a slow cooker is a quick and easy way to cook your favorite dish without the hassle of wasting time standing at the stove. Manufacturers have previously developed a separate mode for cooking any stew: the device itself will set the desired temperature and select the technology for cooking chicken soup.
Ingredients:
- chicken soup set - 400 g;
- distilled water - 2 l;
- onions, carrots (you can use Korean for spiciness) - 1 pc.;
- potatoes - 2-3 pcs.;
- small vermicelli - 0.5 cups.
Cooking method:
- On the slow cooker, set the “frying” mode, and fry the chopped carrots and onions (use a small amount of vegetable oil).
- Fill the bowl of the machine with water, put the chicken, diced potatoes in it.
- Set the "soup" mode for 1 hour.
- Half an hour before the end, open the lid of the multicooker, put the vermicelli there.
- After the machine notifies you of the end of cooking, serve the soup on the table.
with rice
Chicken soup with rice can be easy to prepare and very tasty. If someone does not like this cereal, then it can be replaced with buckwheat, pearl barley or legumes - beans, pea base, chickpeas. Rice and chicken go well with flavors, and if you cook them as a hot dish, you get a light, dietary, but also nutritious lunch. If seasoned with another component - processed cheese - it will give the soup softness and a pleasant viscosity.
Ingredients:
- rice - 200 g;
- chicken (loin) - 400 g;
- carrots - 100 g;
- potatoes - 300 g;
- salt / pepper - to taste;
- dill, parsley - 0.5 bunch each;
- processed cheese - 250 g.
Cooking method:
- Pour the chicken fillet with water, salt, pepper, bring to a boil.
- Simmer for 20 minutes, then remove the chicken from the broth.
- Place rice (washed) in boiling liquid, then cook for 10 minutes.
- In parallel, grate the carrots, and cut the potatoes into medium-sized cubes.
- Cut the fillet into small pieces.
- Place carrots and potatoes in the broth, cook for 5 minutes, add meat, melted cheese.
- When the potatoes in chicken soup are ready, you can turn it off and serve it to the table.
With mushrooms
No one can resist this dish. Creamy soup with mushrooms and chicken is popular with most professional chefs and is also served in many restaurants around the world. At home, a thick stew is easy to prepare. For mushroom soup in chicken broth, use champignons, mushrooms, porcini mushrooms or chanterelles to choose from.
Ingredients:
- chicken thigh - 1 pc.;
- champignons - 100 g;
- carrots - 1 pc.;
- processed cheese - 100 g;
- celery root - 1 pc.;
- potatoes - 2 pcs.;
- salt pepper.
Cooking method:
- Dip the leg into boiling salted water for 40 minutes.
- Meanwhile, cut the mushrooms into pieces.
- Chop the celery, cut the carrots into strips, potatoes into cubes.
- Fry the onions, celery, mushrooms with a little oil.
- Mix broth and melted cheese.
- Boil all ingredients in one pot until potatoes are tender.
- Blend the soup in a blender until smooth.
- Serve the puree soup at the table.
Delicious chicken soup - cooking secrets
Some useful tips from experienced chefs to help you prepare delicious chicken soup:
- When preparing soup, all products must be placed in boiling water. Cold liquid helps to oxidize vitamins faster.
- Add products at different times. Some types of food need to be cooked longer than others. Cheesy shade is attached quickly - enough for 5 minutes.
- Spices and bay leaf are added at the end of cooking. Otherwise, they will lose their flavor.
Video
It's hard to find a person who doesn't love chicken soup. Chicken meat, especially breast fillet, is considered a light dietary product, easily digestible, healthy. Do not hesitate to include chicken soup in the diet of children, adults and the elderly.
This excellent first course can be cooked from various parts of the chicken and even from its offal. Sometimes only chicken broth is used as a liquid base. Delicious soups are obtained with the addition of meatballs and dumplings prepared on the basis of minced chicken. Even sophisticated and fastidious gourmets like chicken soup.
Various ingredients can be included in chicken soup: cereals, vegetables, noodles, mushrooms, peas, herbs, cream, cheese, spices, onions, garlic. On the basis of chicken broth, you can cook excellent cream soup, with the addition of semolina or flour. Less high-calorie and more dietary is soup cooked from chicken breast, peeled. The sirloin breast part is rich in valuable proteins and practically devoid of fat.
Chicken soup is easy to make. First boil the meat, and then add the rest of the ingredients according to the recipe. Cooking time for chicken depends on the age of the bird. The meat of young chickens will be ready in 20-30 minutes, the meat of a one-year-old bird in 50-60 minutes, but it will take 2-3 hours to cook old homemade chicken.
On our site you will find a variety of recipes for cooking chicken soups - from classic to the most unusual. Each time you change additional ingredients, you can try different variations of chicken soup. Therefore, we can say with confidence that chicken soup will never get bored!
The secret of a delicious soup lies in the broth. Cook buckwheat soup in chicken broth with vegetables and enjoy a delicious first course. Easy, fast, satisfying.
There are recipes that I call universal. That is, those that are tasty, healthy, everyone likes, and most importantly, they are quick and easy to prepare. Soup of chicken meatballs and vermicelli - just like that.
If you are looking for an inexpensive recipe for a healthy and tasty soup, I suggest paying attention to chicken soup with oatmeal in a slow cooker. Minimum fat, simple heat treatment without roasting, excellent results!
A simple and dietary buckwheat soup with chicken broth is suitable for a daily or evening menu for children and adults. The soup turns out rich, very fragrant and delicious at home.
If you managed to buy chicken necks, then I suggest making an appetizing soup out of them. Semolina will give the dish a delicate texture. I cook it in a slow cooker, but in a regular pan it will turn out just as tasty.
What could be healthier than homemade chicken broth? Without a doubt, this is a chicken soup with the addition of vegetables and herbs. An ideal dish for adults and little gourmets.
Rice soup is a very common first course for lunch in every home. But you want some variety, something extraordinary and at the same time tasty?! Feel free to cook Chicken Soup with Cheese Clouds Rice! ...
What could be tastier than rich chicken broth combined with soft and tender dumplings? Today we will enrich the taste palette of the first course by adding some sesame seeds to the dough for dumplings.
A plate of thick, “worthless” hearty soup with spices and a pleasant spiciness will come in handy after returning home from a walk, breathing in the fresh spring air, which is still so deceptive, it seemed already warm, but that’s all ...
Pea soup with smoked meats and crackers is delicious, satisfying, spicy. This truly homemade soup is prepared quickly and easily, does not require special culinary knowledge. The recipe is suitable even for a dinner party.
Egg soup with chicken should be in the notebook of every housewife, especially if there are children in the family. This appetizing and tasty soup will help replenish energy after a hard day's work. Even those who do not like first courses will like it.
Autumn imperceptibly made its way into the city, showering squares with gold. Indian summer is in full swing. Thin threads of cobwebs fly in the air. Clear skies and intoxicating air! Last warm days. Enjoying these days, I wanted to capture ...
Add some variety to your summer menu and make chicken and vegetable soup puree. This soup is served in the best restaurants of Western Europe; it deservedly gained popularity among the hostesses of our country.
Thick, creamy chowders (American chowders) are a favorite of my family. Their variety is great, and the cream added to the broth makes these soups softer, more delicate, very rich. Because chowders usually have cream in them, the broth...
Green sorrel soup with chicken is the first dish that will pleasantly surprise you with its unusual taste. And the main advantage of such cabbage soup, or more simply, vegetable soup with sorrel, is the simplicity of its preparation. ...
First, from 300 grams of chicken breast, cook one liter of broth. This is how soups often begin. Recipes recommend straining the broth, separating the meat from the bones. So we will do this time. Leek stem (about 25 centimeters long) cut into thin rings. Cut the chicken from the broth along the fibers into pieces. Wash long-grain rice (80 g). Melt three tablespoons of butter in a frying pan and fry the meat with leeks on it. Add rice and four sprigs of parsley tied with a thread to the boiling broth. Cook on a very low heat for about a quarter of an hour, after which we lay the fried meat with leeks. Salt and season the dish with spices. After another five minutes of boiling over low heat, we pull the parsley by the thread and add the processed cheese grated with large chips. As soon as it blooms, turn off the fire.
Belarusian recipe
What kind of soup to cook with chicken broth in the summer? At the time of the cauliflower harvest, it is best to choose a Belarusian recipe. We begin to cook it with the preparation of the broth. To do this, pour 300 grams of fillet with a liter of cold water and put on fire. While the liquid is gurgling (do not forget to regularly remove the foam!), We disassemble the head of cauliflower into buds. Finely chop two onions, and three carrots. We pass the root crops until soft in refined sunflower oil. First, put the cauliflower into the broth. After boiling again, cook for five minutes. Then we throw in canned green peas - you can along with the liquid from the can. After another three minutes of boiling, add the onion-carrot roast and a spoonful of vegetable seasoning. At the very end of cooking, fill the soup with melted cheese. Sprinkle the finished dish with fresh herbs.
With pasta
Like many classic chicken soups, this one is made with thin vermicelli. The unusualness of the dish lies in the fact that we fry the “spider web” - as pasta for broth is often called. This will give the soup an interesting flavor, and the noodles will not boil soft, as is usually the case. Pour half a kilo of chicken with two liters of cold water, throw an onion in the peel and one peeled Bouillon. We process it. Discard the vegetables and separate the meat from the bones. We return the broth to the stove. Add in two diced potatoes. We make roasting of carrots and onions, as in the previous recipe. We also add it to the soup. In the pan where the vegetables were browned, in the remaining fat, fry two handfuls of “cobwebs” until dark yellow. We put it in the soup along with chicken, salt, throw bay leaves and other seasonings.
With homemade noodles
Try this amazing homemade soup! Noodles in chicken broth do not increase in volume and do not boil soft. Pour 400 g of breast with two liters of cold water and put on fire. After 20 minutes, we throw a whole onion into the broth, into which we stick a clove, add dry roots and a pinch of chicken seasoning. We continue to cook for another quarter of an hour over low heat with the lid ajar. Now add shredded carrots. You need to make homemade noodles ahead of time. To do this, knead the dough from an egg, flour and a small amount of water. We roll it into a thin layer, which we then roll into a roll. Cut it into thin slices. We add this noodles to the soup 6-10 minutes before the end of the cooking process. Sprinkle the finished dish with fresh herbs.
Legumes are especially revered in the Arab world. This soup is very tasty with Turkish chickpeas, but you can also use our European past harvest. Legumes are usually soaked overnight. In this Lebanese recipe, we do the same: pour a glass and a half of peas with water and leave at room temperature. Separately, prepare chicken broth. We use boiled meat for second courses, and filter the liquid. Pour peas with six glasses of broth and put on fire. Add chopped chili pepper and a pinch of turmeric. Pour in one or two tablespoons of vinegar (lemon juice can replace it). Cook until the peas are ready. If necessary, add broth. Salt, season with spices to taste. Lebanese pea soup in chicken broth served with a slice of lemon.
Chowder with dumplings
It often happens that boiled chicken is required to prepare the second dish. And then we puzzle over - what kind of soup to cook on chicken broth without meat? Very simple - with dumplings. These airy tender balls perfectly saturate and can replace chicken. Throw two diced potatoes into the boiling broth. Now we make frying from onions, carrots and bell peppers. Add it to the soup, salt it to taste. That's all. It's time to start the main thing in this dish - dumplings. Grind the egg yolk with a pinch of salt and a spoonful of vegetable oil. Gradually add a little flour and knead a thick, noodle-like dough. It can be diluted with a ladle of hot broth. Mix quickly so that the steamed dough does not give lumps. Add crushed garlic clove and chopped parsley. Mix and add flour. The dough should be thicker than pancakes. Beat the cooled protein with a mixer and carefully add to the dough. With the help of two teaspoons moistened with cold water, we collect the dough and immerse it in the boiling soup. The dumplings will increase in volume during the cooking process. As soon as all the balls float to the surface, you can turn off the fire and invite your family to the table.
Garlic soup with croutons
According to this Italian, it is necessary to cook with the addition of aromatic herbs, onions and sweet paprika. Then we'll take the chicken out and separate the meat from the bones. In order to prepare soup with chicken broth, you need to finely chop five cloves of garlic. Dip them in 2-3 tablespoons of olive oil. We will catch this fragrant vegetable with a slotted spoon and send the frying to the soup. And in the remaining oil, brown eight slices of French baguette (or four slices of white bread). Pour the soup into fireproof pots. Carefully introduce into each raw egg, add the meat. We put the pots in an oven preheated to 180 degrees or microwave - at a power of 900 for two minutes. Serve with croutons.
In this article, we will tell you about, and at the same time how to cook chicken broth (firstly, sometimes you need the broth, and secondly, chicken soup still starts with making the broth).
There are two "classic" versions of chicken soup: with vermicelli (noodles) or with rice. Let's talk first about the first - chicken soup with vermicelli or noodles. We note right away that it is absolutely not necessary to buy a whole chicken for this, although this path is also not excluded if, for example, you want chicken broth for the first and boiled chicken for the second. If the plans are only chicken soup, then it seems to us that it is better to choose individual parts of the chicken: chicken breast (then the broth will be low-fat and more dietary), or chicken legs (for lovers of a fatter broth), or chicken thighs (this is conditionally medium fat content option, we often prefer it). There are, of course, wings, but this, in fact, is “skin and bones”, it may come down for the broth, but there will be practically no meat in your soup.
Need:
- Chicken (chicken breasts, you can fillet, chicken legs or thighs) - the amount is up to you, depending on how much chicken meat you want to have in your soup and the desired "richness" of the broth; on a 3-4-liter pan you can put from 200-300 grams to a kilogram. We usually put 600-800 grams
- Onion - 1 medium sized onion
- Salt - about 0.5 tablespoon (taste!)
- Black peppercorns - 8-10 peas
- Bay leaf - 1-2 leaves
- Carrots - 1 piece of medium size
- Potatoes - 6-8 medium sized potatoes (amount depends on the size of the potatoes and the desired thickness of your soup)
- Vermicelli or noodles - the amount of your choice (about 200 grams - if we are talking about the weight of dry purchased vermicelli before cooking)
- Dill - according to your desire (note in brackets that dill can be added to almost any soup, and it is better right on the plate immediately before use)
Cooking:
First, cook the chicken broth (it cooks in the same way as, but a little faster). We wash the chicken pieces with cold water, put them in a saucepan, pour cold water over it and put the saucepan on the stove for high heat, do not close the lid, wait for the foam to appear. You can wash and peel the carrots at this time, cut them into small cubes, slices or straws, or rub the carrots on a coarse grater.
When, shortly before boiling, foam forms on the surface of the broth, carefully and quickly remove it with a slotted spoon so that the broth is transparent. When the broth boils, add carrots, salt, peppercorns, bay leaf and whole peeled onion, without cutting. When the broth boils again, reduce the heat to a minimum, cover the pan with a lid. After a few minutes, lift the lid and, making sure that our broth is slowly boiling and gurgling, close it again, and in this state of quiet boiling under the closed lid, leave the broth to cook for 45 minutes.
In the meantime, peel the potatoes and cut into small cubes with an edge of about 1 cm.
If you cook the soup for more than one day (which we increasingly do, counting on 3-4 days), we advise you to boil the vermicelli separately, because if you boil it in the broth and leave it there, there is a risk that it will swell to impossibility and turn your soup into porridge. So, while the chicken is cooking, we cook the vermicelli (quite for "dummies": bring the water in a saucepan to a boil, add salt, pour in the vermicelli, immediately stir thoroughly so that it does not stick together, after boiling, cook for 5 minutes, put it in a colander, rinse with cold water ). You can replace the vermicelli with noodles or some pasta-shells (this should be cooked longer: 10-12 minutes), the shape of noodles or pasta to your taste.
We put the cooked and washed vermicelli in a small container with a lid and store in the refrigerator.
When 45-50 minutes of boiling our chicken broth has passed - the chicken is ready, the broth too. It's time to turn the broth into soup.
We throw out the onion from the broth (few people like pieces of boiled onion in the soup). We also take out the chicken pieces if we want the process of eating the soup to look aesthetically pleasing and there would be no need to gnaw the chicken bones with your hands. While the chicken is cooling so that it can be disassembled from the bones, put the cooked chopped potatoes into the broth, bring to a boil and cook for 30 minutes.
We disassemble the warm chicken with our hands, separating it from the bones, it is also better to throw away the chicken skin, we divide the chicken into pieces. Put the chicken pieces back into the soup, bring to a boil and simmer for 3-4 minutes.
That's it, the soup is ready.
We put 1-2 tablespoons of cold noodles in a plate, fill it with very hot soup, add dill if we want and eat. If you reheat the soup in the microwave right in the bowl the next day, you can reheat the noodles in the soup. Now you know, with vermicelli.
If you want to make chicken soup not with noodles, but with rice, then this is also not difficult. You do the same thing, of course, do not boil the vermicelli, but at the same time with the potatoes put about half a glass or a little more rice in the pan, which you previously washed 2-3 times with cold water. 30 minutes after the broth boils, the soup will be ready.
REMEMBER: COOKING IS SIMPLE!
Dare! Create! Get ready!
Eat yourself, feed your family, treat your friends!
BON APPETIT!
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chicken soups
Simple step-by-step recipes for light and tasty chicken broth soups: with buckwheat, pearl barley, sorrel, dumplings, vegetable soup, as well as photos and videos.
45 min
42.6 cal
5/5 (1)
I offer some very simple, easy and delicious recipes that will help you decide which soup to cook with chicken broth. Hope you enjoy them.
Soup with buckwheat in chicken broth
Kitchenware:
- First we cook the broth. To do this, put the chicken in a saucepan, fill it with water and put it first on a strong fire.
- When the water boils, reduce the heat and remove the resulting foam. I often drain the first water, fill it again and cook the broth on it.
- While the chicken is cooking, peel the vegetables.
- We rub the carrots on a fine grater, and finely chop the onion.
- We put the pan on the stove, heat it up and pour oil into it.
- Put onion and fry.
- When it becomes transparent, add carrots.
- Stir and fry until golden brown, but do not overcook. You can add chopped bell peppers or slices.
- Cut the peeled potatoes into medium pieces.
- After 20 minutes, put them in the broth and add salt. Potatoes always cook faster in salt water. Also, if desired, you can add a couple of bay leaves and spices.
- After another 15 minutes, remove the chicken from the broth.
- Pour the buckwheat, which needs to be sorted out and washed. Buckwheat can be either fried or not fried.
- I'm roasting.
- Cut the chicken into pieces and return to the pot.
- After 15-20 minutes, buckwheat soup is ready. Pour the soup into bowls and add chopped herbs.
This chicken broth soup can also be made with barley. In this case, soak a third of a glass of barley for about 45-50 minutes. Then we put it in the broth and cook until cooked for about 40-45 minutes. Add potatoes, and after it is cooked (after about 20 minutes), put the roast. After 5-7 minutes the soup is ready.
In the same way, and is prepared, and also see how else you can cook.
Video recipe for buckwheat soup with chicken broth
For more detailed preparation of such a simple buckwheat soup with chicken broth, see the video.
Soup with dumplings in chicken broth
Time for preparing: 45 minutes.
Kitchenware: grater, frying pan, saucepan, cutting board.
Quantity: 4-6 servings.
List of required ingredients:
- potatoes - 3-4 pieces;
- chicken broth - 1.5-2 l;
- onions - 1-2 pcs;
- egg - 2 pcs;
- salt;
- flour - 4-5 tbsp. spoons without a slide;
- Bay leaf;
- greenery.
Cooking sequence
- If you do not have ready-made broth, then put the chicken in a saucepan, pour in about 2 liters of water and cook for about 40-45 minutes. After boiling, you will need to remove the foam from the broth.
- Then we take out the chicken, cool it, remove the bones from it, cut it and return the meat to the soup. Or you can just use bouillon cubes according to the instructions for cooking.
- We prepare all the vegetables immediately. We clean and wash them.
- We rub the carrots on a fine grater, and cut the onion into small pieces.
- We cut the potatoes into medium cubes and put them in the broth. Add salt to your taste, and also put one or two bay leaves.
- Let's get to the dumplings. We take a cup and beat eggs into it. Add a pinch of salt and stir. I do this with a regular fork, but you can use a blender or mixer.
- Pour the flour into the eggs and stir again, breaking all the lumps. The dough should be a little thicker than for pancakes. You can add finely chopped greens or even finely grated cheese.
- When the broth with potatoes boils, take a teaspoon and moisten it with water or broth. We collect half or even a third of a spoonful of dough and put it in a saucepan. To do this, simply dip the spoon into the broth, and the dough itself will lag behind the spoon. We do this until we select the entire contents of the cup. You should not type a lot of dough, as the dumplings are very soft.
- While the potatoes and dumplings are cooking, heat the pan with oil and put the carrots and onions on it. Stirring, fry until golden brown.
- Potatoes are cooked for about 20-25 minutes. We check the degree of its readiness. If it is cooked, then put the roast in the soup, mix and let it boil for another five minutes.
- Pour our soup into bowls and add fresh, finely chopped greens.
Video recipe for chicken soup with dumplings
You can watch the video to make this chicken soup with dumplings.
Vegetable soup with chicken broth
Time for preparing: 45 minutes.
Kitchenware: saucepan, cutting board.
Quantity: 4-6 servings.
List of required ingredients:
- chicken thighs - 3 pcs;
- zucchini - 1/2-1 pcs;
- carrot - 1 pc;
- green peas - 1/2-1 cup;
- cauliflower - 250-300 g;
- fresh greens;
- salt.
Cooking sequence
- First of all, cook the chicken broth from the thighs. We put them in a saucepan, pour 1.5-2 liters of water and cook for 40-45 minutes, removing the foam after boiling.
- We clean the carrots, onions and potatoes. If the zucchini is young, then it does not need to be peeled.
- Carrots, onions, potatoes and zucchini cut into medium-sized cubes.
- We disassemble the cauliflower into small inflorescences.
- Onions and carrots can be fried a little, or you can add to the broth.
- When the chicken is cooked, it must be removed from the pan, cool a little and separate the flesh from the bones.
- Cut it into pieces and return it to the pot.
- After the chicken is taken out, put the potatoes, carrots and onions into the broth, if you did not fry them. Add salt and mix.
- After 10 minutes, add all the other vegetables, as well as fried onions and carrots.
- Add green peas. You can also use canned, but in this case it is placed at the very end, when the rest of the vegetables are cooked.
You can also add any other vegetables to this soup, such as asparagus or broccoli. You can also cook it from a frozen vegetable mixture according to the instructions on the package.
- Pour the prepared vegetable soup into bowls and add fresh herbs.
Video recipe for vegetable soup with chicken broth
See also the video for an interesting recipe that will help you cook a light and tasty chicken broth soup.