It is difficult to find any part of the chicken that cannot be used to make chicken soup. Prepare chicken breast soup, chicken heart soup, chicken fillet soup, chicken giblets soup, chicken wings soup, chicken liver soup, chicken neck soup, chicken legs soup. Chicken soup recipes are striking in their variety. Virtually every national cuisine has its own chicken soup in its arsenal. The most important thing in chicken soup is chicken broth. After boiling a delicious broth, you can make mushroom soup with chicken stock or vegetable soup with chicken stock. In addition to broth, chicken meat is also used. For example, you can make chicken dumpling soup, chicken puree soup, chicken meatball soup. Chicken Soup Recipe in addition to broth and chicken meat, it can include a wide variety of vegetables, cereals and other ingredients. Having chosen what you prefer, you can start cooking chicken soup with noodles, chicken noodle soup, chicken soup with mushrooms, chicken soup with potatoes, chicken soup with mushrooms, chicken soup with pasta, chicken soup with vegetables, chicken soup with beans, chicken soup with cabbage, chicken soup with cheese, chicken soup with tomatoes, chicken soup with potatoes, chicken soup with lentils, chicken soup with zucchini, chicken soup with dumplings, chicken soup with melted cheese. A few words on how to make delicious chicken soup. The most delicious chicken soup is made from homemade chicken, of course. The first water must be drained to make the broth clear. The ingredients for chicken soup are usually prepared separately, and then seasoned with chicken broth, after which the chicken soup is finished. Tasty chicken soup will help to prepare spices, and chicken soup goes well with cream. Well, it will best answer the questions of how to cook chicken soup, how to cook chicken soup, how to cook chicken soup, how to cook chicken soup, a recipe with a photo.

Many women want to know how many calories are in chicken soup. Due to the abundance of possible ingredients (there is chicken soup with egg, chicken soup with buckwheat, chicken soup with rice, chicken cream soup, chicken soup with homemade noodles, chicken soup with meatballs), it is difficult to evaluate chicken soup in this sense. The calorie content of chicken noodle soup will be one, and the recipe for chicken noodle soup, chicken puree soup, chicken noodle soup, recipe for sorrel soup with chicken broth will provide your body with a completely different amount of calories. The calorie content of 100 ml of chicken broth is on average 20 Kcal, but it can fluctuate greatly depending on which parts of the chicken the broth is prepared from and whether you drained the first broth. For example, chicken breast soup, chicken neck soup, chicken fillet soup, and chicken giblets soup will initially have very different calories. Thus, you can cook light chicken soup or diet chicken soup, or you can make a rich one in fatty broth.

Chicken soup. Common Recipe - Cooking Method:

First, make chicken broth

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

Chop the onions finely. Grate the carrots. Fry all vegetables in vegetable oil. Transfer them to soup. Three minutes later, as soon as the water starts to boil again, add the noodles and salt the soup. You can add some pepper if you like. After that, wait until the noodles are cooked. Season the soup with finely chopped herbs and let it brew.

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

Chicken meat is a very healthy, easily digestible and dietary product. It is useful for both adults and children, and the broth is especially good from it. It turns out to be very light, transparent and appetizing. Even kids who absolutely do not want to eat cabbage soup or borscht will definitely not refuse a plate of chicken soup.

Chicken soup - preparing dishes

Any pot of suitable size can be used to cook chicken soup. It is determined by the amount of water used for cooking, plus 1-1.5 liters, so that when boiling there is no risk of staining the stove. Each liter of soup is designed for 3-4 servings, so you can roughly calculate how many eaters it will last.

Chicken soup - food preparation

For cooking chicken soup You can use any part of the chicken: legs, thighs, breasts, or you can purchase the so-called soup set, which includes less "valuable" parts of the carcass, such as the dorsal-scapular and lumbosacral regions without wings. If the chicken was purchased frozen, then it must be completely defrosted before preparing the broth. Before placing in the pan, the chicken meat must be thoroughly rinsed under running water.

Chicken Soup - Recipe 1 (with noodles)

To make Chicken Noodle Soup, you will need the following ingredients:

- 2 medium carrots
- 2 medium onions
- 1 half sweet pepper
- 4-5 medium-sized potatoes
- 1 egg (for noodles)
- flour (for noodles)

Cooking method:

Pour 3 liters of water into a saucepan with a volume of 4-5 liters, place the soup set in it. Season with salt, pepper and bay leaf to taste (bay leaf can be added at the end to avoid excessive bitterness). Put on high heat, bring to a boil and immediately reduce heat to low. The broth is cooked for 40-50 minutes. During this time, you can start cooking noodles. In a separate container, you need to knead the tough dough of eggs and flour, roll it out with a rolling pin into a thin layer and with a very sharp knife cut it first into strips 4-5 cm wide, and then cut each of them into thin strips to get pieces of about 0.5x4-5 cm ... Peel and dice the potatoes. When the broth is ready, you need to remove the chicken from it, and put the potatoes in it. Then peel and finely chop or grate the carrots, onions and peppers. Next, you need to fry them in vegetable or olive oil for 4-5 minutes and put them in the soup. For 10-12 minutes, it should boil over medium heat, after which noodles and boiled chicken, peeled and cartilage, are placed in it. Before serving, the ready-made soup can be decorated with parsley leaves or dill sprigs. Looks great in chicken soup and half a hard-boiled egg.

Chicken soup - recipe 2 (with noodles)

To make chicken noodle soup, you need the following ingredients:

- chicken soup set (legs, thighs, breasts) - 500-600 g
- 2 medium carrots
- 1 medium onion
- 4-5 medium-sized potatoes (this is not for everybody, you can cook without them)
- 100-150 grams of vermicelli
- salt, pepper, bay leaf to taste
- greens, half a hard-boiled egg for decoration

Cooking method:

Pour 3 liters of water into a prepared container with a volume of about 4 liters, place the chicken in it. Season with salt, pepper and bay leaves to taste. You can also put carrots, cut into large pieces and a whole onion there, if there is no desire to see these components in the finished soup (this is very important when the soup is being prepared for a child). Put on high heat, as soon as the broth begins to boil, remove the foam and immediately reduce the heat to a minimum. The broth is usually cooked for 40-50 minutes. Put peeled and diced potatoes (if desired) into the finished broth, after taking out the chicken, carrots and onions from there. If the carrots and onions were not laid when cooking the chicken, then they need to be finely chopped or grated, fry for 3-5 minutes in vegetable or olive oil and put in the soup. Next, the soup should be left for 10-12 minutes over medium heat, then put the noodles and chicken in it. The noodles are cooked for about 3-5 minutes, after which the soup can be removed from the stove, covered and insisted for about half an hour. Garnish with finely chopped herbs and half a hard-boiled egg before serving.

Chicken soup - recipe 3 (with dumplings)

To make Chicken Dumpling Soup, you need the following ingredients:

- chicken soup set (legs, thighs, breasts) - 500-600 g
- 1-2 medium carrots
- 1 medium onion
- 1 bell pepper
- 2-3 medium-sized potatoes (you can do without them)
- salt, pepper, bay leaf to taste

To make dumplings you will need:
- 1 chicken egg
- flour
- a clove of garlic
- chopped fresh herbs
- vegetable oil 1 table. a spoon

Cooking method:

First, you need to boil the chicken broth. To do this, put chicken in a saucepan with 3 liters of water, salt and pepper to taste, add bay leaf. Bring to a boil, remove the froth and, reducing the heat, cook for 40-50 minutes.

At this time, finely chop or grate the washed carrots, peppers and onions and fry in vegetable oil for 5-7 minutes. Next, you need to start preparing the dumplings. Separate the white from the yolk and put it in the refrigerator for a while.

Add oil and a little salt to the yolk, and also put three to four tablespoons of flour, mix. Pour 150-200 ml of hot broth into the resulting thick mixture.

Stir again quickly and vigorously, add finely chopped garlic and some herbs. Then add more flour until the dough reaches the consistency of sour cream.

Next, remove the protein from the refrigerator, knock it down into a thick foam and gently knead into the dough. Put chopped potatoes in the broth, cook until almost tender. Then put the dumplings in the soup. To do this, take pieces of dough with a teaspoon (about 2/3 teaspoon) and throw into the boiling broth. They should grow in size and swim in.

3-4 minutes after the dumplings have surfaced, put the fried vegetables into the soup. Let it simmer for 5 minutes over low heat, leave for half an hour, after which you can serve, decorate with herbs.

Chicken soup - recipe 4 (with rice)

To make chicken rice soup, you need the following ingredients:

- chicken soup set (legs, thighs, breasts) - 500-600 g
- 2 medium carrots
- 1 medium onion
- half a cup of rice
- salt, pepper, bay leaf to taste
- greens, half a hard-boiled egg for decoration

Cooking method:

Cook chicken broth as described in Chicken Noodle Soup recipe. When the broth is ready, remove the chicken and add the rice. While it is cooking, chop the washed and peeled carrots and onions and fry them in a pan in vegetable oil. When the rice is tender, add the sauteed vegetables to the soup. Let the dish simmer for 5-7 minutes over low heat, leave for half an hour and serve, after decorating with fresh herbs and an egg, salt and pepper to taste.

Chicken Soup - Recipe 5 (Chicken Puree Soup)

To make the chicken soup puree, you need the following ingredients:

- boneless chicken fillet 300 g
- flour 1 table. a spoon
- butter 20 g
- celery 50 g
- cream 200 g
- salt, pepper to taste
- chopped fresh herbs for garnish

Cooking method:

Rinse the chicken, cut into small pieces. Wash the celery too, remove the skin and chop finely. Heat butter in a frying pan, add flour there and fry until golden brown. Add celery there and fry it over low heat with continuous stirring for 5 minutes.

Then put the meat and 1/3 of the cream into the pan. Simmer until tender. Remove the finished dish from heat, cool and place in a blender. Chop until puree, add the remaining cream and beat again. Then pour into plates, garnish with herbs and serve.

Chicken soup - recipe 6 (with sorrel)

Ingredients

500 g chicken;

2.5 liters of water;

table salt, peppercorns and bay leaves;

carrot and onion;

three potatoes;

200 g sorrel.

Cooking method

Cut the chicken into chunks, rinse and transfer to a saucepan. Cover with water, put bay leaf and peppercorns. Cook the broth until the chicken is fully cooked, removing the foam with a slotted spoon. Season with salt at the end of cooking. Peel the carrots and grate them into fine shavings. Peeled onion and chop into small cubes. Fry the vegetables until golden brown. Peel the potatoes, wash and cut into small pieces. Sort the sorrel, rinse and chop. Remove the chicken from the broth. Put potatoes in broth and cook for ten minutes. Then add the stir-fry and sorrel. Separate the meat from the bones, disassemble into fibers and transfer to a saucepan. Cook for another ten minutes. Chicken soup is ready!

Chicken soup - recipe 7 (with corn)

Ingredients

one small chicken or chicken;

large tomato;

spices and herbs;

large carrot;

bell pepper;

three eggs;

a small can of canned corn.

Cooking method

Peel the carrots, bell peppers and onions. Rinse vegetables. Place the whole washed chicken in a saucepan of boiling water. Put whole carrots, bell peppers and tomatoes here. Add peppercorns and bay leaves. Boil the broth for about forty minutes, removing the foam. Remove the vegetables and chicken from the broth. Separate the chicken from the bones and put back in the saucepan. Drain the liquid from the corn and transfer it to the broth. Finely chop the greens, and add to the soup too. Beat the eggs, and stirring continuously, slowly add to the broth. As soon as the soup boils, turn off the heat and leave for half an hour under the lid.

Chicken soup - recipe 8 (with mushrooms in Polish)

Ingredients

champignons - 400 g;

a bunch of parsley and dill;

500 g chicken fillet;

salt and ground pepper;

50 g of fine vermicelli;

carrot;

two onions;

100 g tomato puree.

Cooking method

Put the washed fillet in a saucepan, fill it with water and cook for forty minutes over low heat. Remove the foam with a slotted spoon. Peel and wash carrots, mushrooms and onions. Cut the carrots into thin slices, chop the onions into small cubes, and chop the mushrooms into plates of medium thickness. We take out the chicken fillet and cut it into fairly large bars. Put the vegetables and the mushroom in the broth and cook until the onion softens. Add tomato puree and chicken to the broth and boil for five minutes. Put the noodles and cook for no more than a minute. Season with pepper and salt. We keep under the lid for about ten minutes. Pour into bowls and sprinkle generously with chopped herbs.

Chicken soup - recipe 9 (with egg)

Ingredients

400 g of chicken meat;

two cubes of bouillon;

salt and dill;

carrot and onion;

four potatoes.

Cooking method

Pour water into a saucepan and lay out the chicken. We put it on the stove. As soon as it boils, remove the foam and lay out the peeled onion head. Twist the fire and cook for 15 minutes. Peel the carrots, cut into large pieces and put them in the broth. We continue to cook for another half hour. Then put potato pieces into a saucepan. Beat the egg, adding a little salt. Add bouillon cubes to the soup. Stir the boiling soup constantly with a spoon clockwise and pour in the egg in a thin stream. Finally, add herbs and bay leaves.

Chicken soup - recipe 10 (with broccoli)

Ingredients

chicken breast - half a kilogram;

two liters of water;

herbs, peppers, salt and spices;

onion and carrot;

broccoli;

olive oil.

Cooking method

Place a pot of water on the stove, as soon as it boils, place the washed chicken breasts and cook for half an hour. Then take out the meat and take it apart into small pieces. Heat olive oil in a frying pan, put onion, cut into half rings, and sauté until soft. Peel the carrots, wash and cut into rings. Put it on top of the onion and continue to fry for another five minutes. Disassemble the broccoli into inflorescences, put in a colander and rinse under running water. Put it in a frying pan with vegetables and simmer, covered for ten minutes. Put chicken meat and vegetables in the broth, salt, season with pepper and spices and cook for 20 minutes. Serve the soup with sour cream.

1. When preparing chicken broth, it should be noted that with strong boiling, the dish will turn out to be cloudy and unappetizing in appearance. Therefore, the broth should boil at minimal heat, then it will be transparent and light.

2. A pleasant yellowish tint to the finished dish can be added by adding fried carrots. If for some reason it is unacceptable in the soup, you can provide the desired shade with the help of spices (for example, turmeric).

3. You can add any vegetables to the chicken soup, for example, courgettes, potatoes or pumpkin. To do this, they need to be cooked in a separate container, and then added directly to the blender.

- very satisfying and tasty soup. A light broth, a little chicken meat, carrots, onions, potatoes and a little noodles are a great combination that almost everyone will enjoy. This soup will appeal to both adults and children. Instead of noodles, 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 amount of ingredients is indicated for cooking in a 3 liter saucepan.

Preparation

First, we need to cook the broth. I take chicken fillet for the broth, although, of course, broth is usually not cooked from fillet, because it costs more, and gives less taste and saturation to the broth. However, I do not really like too rich, fatty broth, and it is much easier to work with fillets (it does not need to be peeled, there is 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 cold water into a saucepan and put the chicken there.

Bring to a boil over high heat, then reduce heat to almost minimum and cook for about 20 minutes, periodically skimming off the foam.

If you want you to have tasty meat, you need to salt it as soon as it boils, and if you want you to get a beautiful transparent broth, then you need to salt it 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 a saucepan, prepare the vegetables for the soup. There they are, waiting for me.

Three carrots on a medium grater.

Finely chop the onion and send it to the pan with preheated sunflower oil for frying at medium power. As you may have noticed, I usually cut the onions into quarters. Salt a little.

After 3 minutes, add carrots to the onion, which is good for soup only when fried, just cooked carrots, in general, nothing. Carrots give off color and flavor only when roasted. After another 3 minutes, remove the pan from heat.

Cut the potatoes into cubes 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 the onion, carrot and chicken.

Next, add the vermicelli and mix so that it does not stick together.

Now you should salt the soup to taste, pepper (you can add bay leaf to taste). Cook as much as indicated on the package with noodles minus 1 minute. We remove the pan from the stove, wait a couple of minutes and you can call the household to the table for lunch. By the way, undercooked vermicelli will not remain, you should not be afraid, it is cooked in the process of cooling.

Ready. Pour it into plates and sprinkle with herbs. Bon Appetit!

Chicken soup is not only delicious, but also very healthy. It is easily digestible, dietary, and contains many useful substances. Men love to cook it, because it has not so many ingredients. And, to tell the truth, it is very easy to cook it.

This article describes one of the fastest, but at the same time, delicious recipes for making chicken soup.

How long does it take to cook chicken soup?

If you are boiling homemade chicken broth, this process will take about two hours of your time. If you bought a soup set, then an hour will be enough. In general, the cooking time will take 1–2.5 hours.

How to make chicken soup

In order to make the most delicious chicken soup, you will need the following ingredients:

• Chicken meat 600 g
• Carrots 2 pcs.
• Onions 2 pcs.
• Potatoes 5 medium tubers
• Sweet pepper 1 pc.
• Egg 1 pc.
• Noodles
• Pepper and salt to taste
• Bay leaf
• Dill, parsley, green onions

Cooking technology

The chicken soup is ready to eat. Can be put into plates and eaten.

Useful tips and secrets of making chicken soup

• All vegetables should only be thrown into boiling water. This is the only way you can prevent the breakdown of nutrients. Cold water enhances the enzymes in vegetables, so try to avoid cold water when making soup.
• To prepare broth, you should take 2 liters of water per kilogram of meat. If you have to cook the broth for more than two hours, then you need to add another half liter of water.
• In order to obtain a light amber color of the broth in the final result, it is better to boil it from chicken offal, that is, wings, neck, head, heart. Initially, the broth must be cooked over high heat. After it boils, add a tablespoon of cold water three times. This will soften the meat.
• When boiling broth on the stove, it is not recommended to cover it with a lid. Drops that form on the inside of the lid will get into the broth and spoil its taste.
• Some cooks advise adding black peppercorns and bay leaves at the end of the soup. If these ingredients are used earlier, then they can lose their bright aroma.
• Do not forget to skim off the foam that forms during boiling of the meat. Otherwise, it will ruin not only the taste of the soup, but also its appearance: the broth will be cloudy and nondescript. In addition, many nutritionists recommend collecting fat around the edges of the pan.
• The secret to making delicious chicken soup is your desire. The more you try, the tastier your dish will be.