The article contains recommendations for cooking chicken soup, as well as some of the most characteristic recipes for its preparation with different ingredients. Vermicelli, noodles, pasta, rice and barley, as well as the most different vegetables- it's far from complete list products with which you can cook delicious chicken soup.

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

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

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

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

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

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

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

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

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

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

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

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

1. In order for the taste of chicken soup to be especially rich, be sure to boil it along with the bones. And even when the meat is cooked, remove it from the bones, and leave the bones in the soup - let them cook until desired concentration the taste of the soup will not be achieved. However, keep in mind that nutritionists will object to such a culinary method - boiling the bones increases the ability of the dish to raise cholesterol in our blood.

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

How to choose chicken for chicken soup?

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

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

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

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

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

Chicken soup with vermicelli

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

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

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

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

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

Chicken soup with egg noodles

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

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

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

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

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

Remove the chicken meat from the pot, let it cool. Remove herbs and bay leaf. De-fat the soup if you don't like the extra rich ones. fatty acid and calories, removing any greasy crust from the surface of the cooled broth).

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

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

Chicken soup with rice

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

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

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

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

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

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

Serve with chopped cilantro (parsley).

Chicken soup with almonds

Japanese kitchen. A very exotic soup for us and very characteristic of the country rising sun. Be sure to try this recipe, in which almonds are the main seasoning.

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

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

Chicken soup with beans

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

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

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

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

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

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

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

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

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

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. Chicken broth contains a lot useful elements which 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 taste the famous Hot soup Tom Yam Ka, 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 are enough. For whole chicken 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.

Fry the vegetables in a pan until 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 ones. By the way, if you replace the noodles small vermicelli and add mushrooms 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. kneading 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!

The hero of our story today, chicken soup, can be safely called one of the most popular dishes world cuisine. Whatever national cuisine we take, 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 simplest home kitchens, skillful chefs and simple housewives know how to cook hundreds of variations of chicken soup. 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, they gained particular popularity traditional soups cooked in strong chicken broth seasoned with noodles or vegetables. French chef will offer you a vegetable or mushroom puree soup with chicken pieces. The friendly Greek hostess will mix the eggs with lemon juice and carefully add them to the strong chicken broth, seasoning the resulting delicate cream soup rice or rice-like pasta kritharáki. In Mexico, you will taste Consome de Pollo, made from chopped very large pieces chicken, 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 one culinary tradition recipes for cooking chicken soups differ significantly from city to city, from house to house. Each of us remembers the aroma of that unique, most delicious in the world chicken soup, which 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 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. Even more tasty and fragrant chicken noodles with white mushrooms. Prepare homemade noodles in advance and leave them to dry. Weld 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, remove 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. Ready noodles transfer 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. Classic Jewish cuisine invites us to treat ourselves to delicious chicken soup with spicy dumplings. Wash the chicken, cut into portioned pieces, 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. Rub on fine grater half a large onion and one clove of garlic. Boil ½ cup water in a saucepan, add 3 tbsp. spoons butter, and then, stirring constantly and thoroughly rubbing, 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 to the test two raw eggs, grated onion and garlic. 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 onion and serve immediately.

6. Delicious Taron soup invites us to try Armenian cuisine. half a glass pearl barley soak in cold water for 10 hours, then rinse and boil until almost done, 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 lemon peel and pulp into your soup, warm for a couple of minutes, then remove from heat and let stand for 10 minutes, after time, remove the bag of zest. In the meantime, prepare the dressing. To do this, grind two raw egg yolks from 3 st. 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. It turns out very tasty light chicken soup with tomatoes and celery. 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 vegetable stew, 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. Planning your own summer menu don't forget to include light green chicken soup with sorrel and young peas. Rinse and cut into 150 gr. fresh sorrel, one cup of fresh young peas, stalked, finely chopped two cloves of garlic, one 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, chopped thin straw 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. Ready soup Ladle 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 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 who will definitely tell you how to cook chicken soup.

A chicken broth soup recipe may involve the use of absolutely different products. Someone makes this dish with noodles, someone with rice, and someone uses vermicelli, dumplings or a beaten egg at all.

Today we will describe several options for making chicken soup. Which one should be used for dining table, it's up to you to decide.

Chicken broth soup: recipe

Most often, noodles are put in chicken broth. Such a dish saturates the body well, but at the same time does not contribute to the appearance of a feeling of heaviness in the stomach.

So what ingredients do you need to make a chicken noodle soup recipe? For this dish we need:

• large raw egg - 1 pc.;
• wheat flour - from 3 glasses;

Chicken meat broth preparation

This chicken broth soup recipe is worth using if you know how to thinly chop homemade egg noodles. Otherwise, it should be purchased at the store.

Before adding flour product in the broth, it must be properly prepared. To do this, completely thawed soup chicken is washed well and all unnecessary elements are cut off. Then it is laid out in a saucepan, poured with water and brought to a boil. The foam formed during this process is carefully removed.

Adding salt and chopped onions to the broth, it is boiled over low heat for an hour. After this time soft chicken take out, cool and cut into portions.

Making homemade egg noodles

This chicken broth soup recipe recommends using real homemade egg noodles. To do this, beat a chicken egg, add a couple of large spoons to it plain water, salt and wheat flour. After mixing all the ingredients with your hands, you get a very cool dough. It is rolled out on a board, dried a little and cut into thin noodles. At the end, the dried product is laid out in a sieve and shaken vigorously.

The final stage in the preparation of the first course

Many housewives know the recipe for chicken broth soup. However, not everyone knows how such a dish should be made using real homemade noodles.

After meat broth will be ready, it is necessary to put chopped meat and some greens in it. Then pour some egg noodles into the pan. Bringing the ingredients to a boil, it is recommended to cook them for about 3 minutes, and then remove from the stove and leave for a while under the lid.

Serve chicken soup

Now you know the easiest chicken broth soup recipe. You can find a photo of this dish in this article.

After preparing a dinner of chicken and homemade noodles, it is poured into deep plates and served hot to guests. In addition to this dish, they serve a bowl with fresh green onions, parsley and dill.

Another cooking option

What if the housewives do not know how to cook and cut homemade egg noodles on their own? In this case, we recommend that you take note of the chicken noodle soup recipe. This dish is prepared in the same way as the previous one. However, at the very end, not noodles should be added to the broth, but ordinary store-bought vermicelli. It is advisable to cook it no more than five minutes after boiling.

Step-by-step chicken broth soup recipe with dumplings

Soup with dumplings is a favorite dish not only for adults, but also for children. To prepare it, we need:

• frozen soup chicken - ½ a small carcass;
• small onion - 1 head;
• cold drinking water - 2.5 l;
• large raw egg - 1 pc.;
• wheat flour - 3 dessert spoons;
• large carrot - 1 pc.;
• vegetable oil - 35 ml;
• table salt, crushed pepper - add at discretion;
• fresh greens (onions, parsley, dill) - serve.

Making meat broth

Chicken broth soup, the recipe of which we are considering, turns out to be very satisfying and fragrant. To prepare it, completely defrost chicken carcass, cleanse it of inedible elements, and then spread in a saucepan with water, salt and bring to a boil. After that, the foam is removed from the broth and boiled under the lid for sixty minutes. After the lapse of time, the soft chicken is taken out, cooled, cut into pieces and returned to the pan.

Preparation of dumplings and their addition to the broth

After the broth is ready, start cooking dumplings. To do this, the chicken egg is strongly beaten, salted and mixed together with flour. The result is a very sticky dough. It is laid out in a strongly boiling broth in small portions. Six to seven minutes after adding all the dumplings, the dish is removed from the stove and left under the lid.

We do roasting

The chicken broth soup recipe we are considering (with photo ready meal see below) involves the use of not only chicken and dumplings, but also vegetables such as carrots and onions. They are cleaned and then chopped on a grater and with a sharp knife, respectively. After that, the vegetables are put in a frying pan with oil and fried well. Having flavored the ingredients with spices, they are added to the already cooked chicken soup and mixed well.

Serve a hearty first course

Fragrant soup with dumplings and fried is distributed on plates and immediately served for dinner. Additionally, such a dish is flavored large quantity fresh herbs, as well as a small spoonful of sour cream or mayonnaise.

Making a delicious dish with egg and rice cereal

Surely many housewives know the recipe for chicken broth soup with an egg. After all, this dish was once made by our mothers and grandmothers. If you have never tried such a broth, then the method of its preparation will be presented to your attention right now.

So, the recipe for chicken broth soup with rice requires the use of:

• frozen soup chicken - ½ a small carcass;
• small bulbs - 1 head;
• cold drinking water - 2.5 l;
• large raw eggs - 1 pc.;
• rice large long - 1/3 cup;
• large carrots - 1 pc.;
• potatoes - 1 medium tuber;
• table salt, crushed pepper - add at your discretion;
• fresh herbs (onion, parsley, dill) - serve.

Cooking delicious meat broth

For cooking rich soup completely thaw the chicken carcass, and then wash it well and remove all unnecessary elements. After that, it is placed in a deep saucepan, poured with water and brought to a boil. After removing the foam from the surface of the broth, it is closed with a lid and boiled for forty minutes. After the specified time, the still harsh meat is taken out, cooled and cut into portions. After that, they are again laid out in the broth, and then salted, thoroughly washed long rice, diced potatoes, grated carrots and chopped onions. After mixing the ingredients, cover the pan with a lid and cook over low heat for about 25 minutes. During this time, cereals and vegetables will become completely soft and usable.

The final step in preparing a delicious and rich soup

After all the main ingredients are cooked, you should start laying out chicken egg into the broth. To do this, it is thoroughly beaten with a fork or mixer, and then combined with chopped green onions, dill and parsley. At the end, the resulting mass is carefully poured into a boiling meat broth with rice and vegetables. To prevent the egg from seizing and forming a lump, it is recommended to stir the chicken broth thoroughly during its laying out. big spoon. This action will contribute to an even distribution of the product. As a result, you will get a very tasty and rich meat soup with visible egg chips.

Last but not least, add black to the broth. allspice, and then remove from heat, cover tightly with a lid and leave aside for a while.

How should rice soup with eggs be served?

As you can see, cooking homemade soup from chicken does not take much time. After the meat broth with vegetables, cereals and eggs is ready, it is boldly poured into plates. Such a dish is served at the table only in a hot state, along with a slice of bread and a spoonful of fresh sour cream.

You can cook chicken soup not only with the addition of homemade or store-bought noodles, dumplings, rice groats and eggs, but also with other ingredients. In addition, very often meat broth is made without adding any components. The chicken is taken out of it, and all the liquid is distributed in bowls or plates. Peppered and sweetened fragrant broth fresh herbs, it is presented to the table along with pies and other flour products. As a rule, this serving of chicken soup is used in oriental cuisine. Despite the fact that the broth is empty, it still saturates the human body well and gives it a lot of strength. Bon appetit!

Not so long ago, the world was enthusiastically reading the book "Chicken Soup for the Soul" - not a culinary content, but with a "delicious" kitchen title. Why is broth so good that it is suitable for both the stomach and the soul? It's fragrant nutritious dish, which does not contain unnecessary calories, and at the same time wonderfully satiates, warms, tasty in itself and fragrant. It is no secret that for people who have undergone surgery or a serious illness, doctors prescribe chicken broth for two or three days. This dish is perfect for eating both on its own and as a base for soup or borscht.

Chicken broth soup - preparing food and dishes

How to cook chicken broth? As easy as pie! If you boil a chicken, then wash it well before that, cut off the fatty pieces, films, salt the water immediately. After cooking for 20 minutes, the chicken meat will be ready, as well as the broth. If you cook fillet, then the broth will be low-fat, but chicken wings, thighs and meat with bones contain a lot of gelling agent. Such a broth in the refrigerator can freeze, and therefore you can use it to make jellied meat.

What do you need to make Chicken Broth Soup? Potatoes, carrots, onions, celery, mushrooms - any vegetables will brighten up the taste of the dish, adding new notes of flavor to it. Don't forget the cereal or pasta as well as greenery.

Chicken broth soup recipes:

Recipe 1: Potato Chicken Broth Soup

If you are limited in products, then cook the simplest potato soup in chicken broth. Little secret- a pinch of young parsley will make the dish unusually fragrant, giving a mushroom smell.

Required Ingredients:

• Chicken stock 1.8 liters
• Potatoes 3 pieces
• fresh parsley

Cooking method:

1. Put chicken broth on fire.
2. Potatoes need to be peeled, cut one piece into cubes, and just wash two well. Place potatoes (both whole and chopped) in water for 10 minutes - this will help remove starch from root crops.
3. When the broth boils, dip the potatoes into it.
4. Simmer the soup for about 15 minutes. After this period of time, you need to catch the whole potato and mash it, then return it to the pan.
5. A couple of minutes before cooking, add finely chopped parsley to the pan.

Recipe 2: Chicken Broth Soup with Celery

Potatoes are not the best useful product for those who want to lose weight because it is rich in starch and therefore carbohydrates. If you don't want to add extra calories in a dish, then replace the potatoes with celery, its tubers. Also you can add and greens of this incredible healthy vegetable. Such a chicken broth soup can be safely considered dietary, since we will not fry vegetables.

Required Ingredients:

• 2 liters of broth
• Celery 1 tuber
• celery greens
• Carrot 1 piece
• Onion 1 piece of large size.

Cooking method:

1. Put the pot of broth on the fire.
2. While the broth is boiling, prepare the vegetables. Peel the celery tuber, wash and cut into cubes.
3. Wash the carrot and rub it finely.
4. Finely chop the celery greens.
5. Dip the celery and carrots into the boiling broth, cook the vegetables for about 15 minutes, during which time the vegetables will become soft. Three minutes before the readiness, add the chopped celery greens.

Recipe 3: Mushroom Chicken Broth Soup

There is no soup more satisfying than pureed soup. Dish french cuisine restaurant class loved by our fellow citizens soft taste, delicate texture and ease of preparation. You will need potatoes, mushrooms (any variety) and chicken broth.

Required Ingredients:

• Broth 1.5 liters
• Potato 4 tubers
• Mushrooms 400 grams
• fresh parsley

Cooking method:

1. Place a saucepan filled with chicken broth on the fire.
2. Peel the potatoes, wash them well. Also wash the mushrooms and cut in half.
3. Dip the vegetables in the broth and cook them for about fifteen minutes. Catch the vegetables with a spoon and use a blender to grind them into a puree, adding a little broth so that the mass is homogeneous. When you get a puree, send it to the stove, slightly diluting the remaining broth to the desired rarity.
4. Cook the puree soup for another seven to eight minutes, after which you can serve it with a sprig of fresh parsley.

Recipe 4: Chicken Broth Soup with Cheese

Surely you know that cheese and chicken make a great gastronomic pair. Who doesn't like pizza with chicken and cheese or Julien? Chicken broth soup with melted cheese is also sure to please your taste.

Required Ingredients:

• Chicken broth 2 liters
• Potato 2 tubers
• Carrot 1 piece
• Cream cheese type "Friendship" 300 grams (3 pieces)
• Parsley

Cooking method:

1. Place a pot of chicken broth on the stove.
2. Prepare vegetables. To do this, grate the washed and peeled carrots, cut the potatoes into cubes. As soon as the broth boils, lower the vegetables into it.
3. Ten minutes after the vegetables, add to the pan cream cheese. You can take not only solid processed cheese but also pasty. Stir the cheese until dissolved and cover the soup with a lid. Simmer the soup for another seven to eight minutes.
4. Reduce the heat three minutes before the end of cooking and add greens to the soup.

Recipe 5: Chicken Broth Soup with Meatballs

Enough delicious recipe which will allow you to create hearty meal from a small number of products. To prepare meatballs, you can take as minced chicken, so pork or beef.

Required Ingredients:

• Chicken broth for soup 2 liters
• Minced meat 300 grams
• Onion 2 pieces
• Carrot 1 piece

Cooking method:

1. Put a pot of broth on the fire.
2. Let's prepare the fry. Chop the peeled onion and fry in a frying pan greased with oil. After a minute or two, add grated carrots to it. Fry vegetables until golden brown.
3. Blind meatballs - make small balls of minced meat. Dip them in a boiling broth, then stir and reduce the heat.
4. About eight minutes after the meatballs are lowered into the broth, add vegetables there. Simmer the soup over low heat for about ten more minutes.

1. The soup will turn out more delicious (but it should be noted that along with these and more fatty) if you add a little butter or cream at the end of cooking. And, of course, a win-win It's melted cream cheese.
2. Should vegetables be sautéed before adding them to soup? Frying will add more flavor to the dish, and also make the soup fatter and an attractive golden hue due to the oil.
3. Don't forget the bay leaf! Add one or two pieces to the boiling broth. This simple action neglected by many housewives, depriving the soup of an unusual aroma. In general, you can safely put bay leaves in any soups and borscht.
4. What is the best chicken broth for soup? The broth in which the fillet was boiled turns out to be excessively dietary. It is best that this be the broth after the legs or wings.