Almost every housewife knows how to make chicken broth. But if you do not know how to cook such a dish, then we will tell you in detail about this in the presented article.

General information about the first course

Chicken broth is a very tasty and simple first course that does not require a lot of ingredients and time to prepare. You can do this kind of lunch every day. After all, chicken soup is not only very tasty, but also a hearty and nutritious dish. It saturates the body well and is useful for absolutely all family members.

Choosing the main ingredient (chicken)

Before telling you about how to cook chicken broth, you should tell you how to choose the mentioned product. It should be as fresh as possible. In this case, it is recommended to buy only soup poultry. After all, if you take broiler chicken, then the broth will turn out to be not as aromatic and tasty as we would like.

You can also purchase a special soup set. As a rule, it consists of bones and a small amount of meat. From such a set, the broth is also very strong and rich.

Chicken broth step-by-step recipe

There are many options for making chicken stock. Someone makes it only from pulp, someone adds bones, and someone does use such additional filling ingredients as carrots, potatoes, onions, etc.

Today we will tell you how to cook in different ways.

So, we need the following products:

Poultry processing

Before boiling chicken broth, purchased poultry should be thoroughly processed. To do this, it must be completely thawed (if it was frozen), and then thoroughly washed and unwanted elements removed. If hairs are seen on the chicken's skin, it is recommended to remove them by holding the bird over a lighted gas stove. After that, the carcass needs to be washed again and cut into portions.

Heat treatment

How to make chicken broth? To do this, take a large saucepan and put all the processed pieces of meat in it. Next, the product needs to be poured with water. After that, the filled dishes must be put on high heat and quickly bring the contents to a boil. In this case, all foam should be removed from the surface of the broth (as it forms). After that, cover the pan with boiling liquid with a lid, and reduce the fire to a minimum.

Brewing process

The chicken broth should be boiled for about 65-85 minutes (depending on the hardness of the poultry). At the same time, it is necessary to add lavrushka, peppercorns and salt to the pan to taste and desire. It is recommended to do this half an hour before the meat is completely cooked. Indeed, during heat treatment, water can evaporate in large quantities, making your broth too spicy and salty.

Correct presentation to the table

Now you know how to make chicken broth. After the poultry meat is as soft as possible, the dish should be tasted, then add the missing spices to it. Next, remove the pan from heat, pour the broth into deep plates. You can use it with bread or big amount fresh herbs.

How to cook chicken and vegetable broth?

If you need to get a more satisfying dish, then we suggest making a broth not only based on poultry meat, but also using various vegetables.

So, we need the following ingredients:

• soup set (a small amount of fillet + brisket bones) - about 400 g;
• juicy carrots and spicy onion - 1 pc.;
• green onions and dill - serve;
• potatoes - 3 medium tubers;
• lavrushka - a couple of leaves.

Ingredient processing

The chicken and vegetable broth turns out to be very rich and tasty. This dish can be served to your children and husband as a hearty and nutritious meal. But in order to prepare it, all the ingredients should be processed in advance. First you need to rinse the soup set, while removing all unwanted elements. Next, you need to wash all the vegetables and peel them. Cut potatoes and onions into cubes, and grate juicy carrots. As for the greens, they should be finely chopped.

Cooking on the stove

To make a delicious chicken broth, it should be cooked slowly in stages. To do this, put the soup set in a saucepan and then fill it with water. After boiling the ingredients, carefully remove the resulting foam from the broth and cook it for half an hour. Next, add salt, pepper in a pot to the dishes, and also put lavrushka, carrots and bitter onions. In this composition, the ingredients should be cooked for another ¼ hour, then add potatoes to them and boil for another 25 minutes.

The final stage

After all the ingredients are soft, the bones should be removed and cooled. Next, you need to remove all the pulp from them and put it back in the broth. After stirring the soup with a large spoon, it is required to arrange it on plates and season with a large amount of greens in the form of chopped leeks and dill. It is recommended to serve such a dish to the dinner table along with katyk and a slice of gray bread. Enjoy your meal!

Making noodle soup at home

Noodle soup is a very satisfying and tasty first course that can be served at the dinner table even every day. It is done quite quickly, but it turns out incredibly satisfying and nutritious.

So, to make homemade chicken broth, we need:

• homemade soup chicken - about 400 g (wings, drumsticks and back);
• fine sea salt - dessert spoon (use to taste);
• peppercorns - several pieces;
• juicy carrots and spicy onion - 2 pcs.;
• green onions, chopped black pepper and dill - serve;
• homemade noodles - about 100 g;
• lavrushka - a couple of leaves.

Preparation of ingredients

All ingredients should be processed before making a hearty noodle soup lunch. Homemade chicken must be scorched over a gas stove, and then rinsed in water, while removing all unnecessary elements. For vegetables, rinse them as well. Peel and grate carrots. It is better not to peel the onion and chop it. Why? We will talk about this below.

Making noodles

Of course, for making homemade chicken broth soup, you can easily purchase noodles at your local store. But in order to get a really delicious dish, it is recommended to make it yourself. To do this, beat two eggs, and then add a large pinch of salt to them and add flour. Knead such a dough until steep (as for dumplings). After that, the base needs to be rolled out into a very thin layer and left to dry for several hours. Next, sprinkle the whole egg dough with flour, fold it several times and cut it into short (or long) noodles. Then the semi-finished product should be shaken in a sieve and, if possible, dry again by scattering it on a cutting board.

Cook broth

Do you know how to make clear chicken broth? No? Then we will reveal this secret right now. To do this, put lavrushka, peppercorns and processed pieces of meat in a large saucepan, and then pour water over them, salt and add unpeeled onions. In this composition, the ingredients should be brought to a boil, remove the resulting foam, set the fire to a minimum, cover with a lid and cook for an hour. In this case, half an hour after the start of cooking, grated carrots must be put into the broth.

After the meat is tender, remove the unpeeled onions from the pan and discard them. They did their job. The broth has become as transparent and aromatic as possible.

Five minutes before removing the soup from the stove, you need to put the dried homemade noodles into the pan. By the way, putting it in large quantities is highly discouraged. This is due to the fact that during heat treatment, it can increase, transforming the first course into an incomprehensible porridge.

How should be served at the family table?

After the tasty and rich first course is ready, it should be immediately laid out on plates. It is recommended to serve such a dinner to the table along with chopped black pepper, chopped green onions and dill, as well as a slice of white or gray bread. Enjoy your meal!

Let's sum up

Now you know how to make chicken broth at home. It should be noted that it can be cooked not only with noodles, onions, carrots or potatoes, but also using ingredients such as green peas, corn, cabbage, broccoli, etc. With them, your chicken broth soup will turn out to be even more rich, satisfying and very tasty. To make sure of this, we recommend making such a dish yourself.

Transparent aromatic broths were invented in France. They also tried them “on different substances”: on meat (beef, chicken, pork) and on vegetables.

Chicken broth is versatile. You can use it as a base for soups and sauces, for making liquid rice or risotto, for stewing poultry or vegetables, and so on. It is prepared in different ways, but the discrepancies concern details rather than principles. The article describes the general algorithm for cooking chicken broth, as well as the most important details, secrets and tricks of the housewives. First step by step instructions, then helpful tips.
So, how to make chicken broth.

Ingredients for 1 liter of chicken stock:

• 1 gutted chicken, or 1-1.3 kg of chicken bones with leftover meat
• 5 liters of good bottled or filtered water (if you want to get a very concentrated, real broth from a real village chicken), or less, "by eye" - so that the water completely covers the store broiler
• 1-2 medium onions, peeled and cut in half (or whole in husks)
• 2 fresh parsley roots
• 1-2 medium carrots, peeled and cut into 4 pieces
• a pinch of sea salt

For a garni bouquet:

• 1 bay leaf
• ½ teaspoon thyme
• 3-4 stalks of fresh parsley
• 3-4 peas of black pepper
• 2-3 peas of white pepper
• 1-2 carnations

Optional:

• 1 medium celery stalk, finely chopped
• a handful of green peas (fresh or frozen)
• 1-2 tbsp. l. tomato paste or 1 mashed tomato (to coat the bones)

Chicken broth - recipe step by step

Tie a bouquet of garni or collect all the seasonings in a piece of gauze.

Thoroughly wash the chicken, cut off the meaty places (the breasts will go to other dishes), chop into 8 parts (2 legs, 2 wings, then the carcass in half lengthwise, each half in half across), put in a saucepan. If using a broth kit, prepare the bones. Salt and pepper immediately.

Pour enough cold water over the bones (it should completely cover the bones) and put on very high heat to bring the water to a boil.

As soon as the water boils, drain it immediately and rinse the bones with cold water.

Now these blanched bones are again filled with cold water and put on a quiet fire. In the process of cooking, clean the broth from foam. (Blanching significantly reduces foam, but you still have to shoot).

After most of the foam has been removed, add the vegetables. They must be removed in an hour and a half. ( Seasonings can be added immediately, along with vegetables).

Cook for about an hour and a half on very low heat with the lid closed. Do not forget to remove the foam.

Add seasoning 3 minutes before finishing, if you haven't done so before. At the end, be sure to try the ready-made broth, add salt and pepper to your taste.

After removing the broth, strain it through a couple of layers of cheesecloth.

Last moment: broth is better to put in the cold- take out to the balcony, for example. When it freezes, remove fat from the surface of the crust and use as directed.

What's suitable for chicken broth

neck, back, ribs and wings. But it is especially good to cook chicken leg stock. But a normal broth will not work.

Always pour cold water over the chicken.

This allows you to extract more collagen. At the same time, it is permissible to blanch the bird: pour boiling water over it, put it on high heat, bring to a boil, drain the water and rinse the bones with meat with cold water. After that, pour cold water and cook.

Read also:

How to salt:

if you add salt at the very beginning, the broth will turn out to be extractive, all the most delicious and aromatic will be extracted to the maximum. The same goes for. At the end, the broth is salted to taste. If salted, add peeled whole potatoes and boil, it will take away excess salt.

When to add a bouquet of garni

A bunch of garni can be thrown at the very beginning of cooking chicken broth along with vegetables, or at the end, 2-3 minutes before removing the broth from the heat. I prefer the second method, as I do not like too vigorous taste and aroma of seasonings.

About the temperature of the fire

Don't let the broth boil. Let the chicken cook over low, low heat.

Do not stir the chicken stock while it is cooking!

All you have to do is skim off the foam and add boiling water if the level drops too low. If you didn't have time to remove the foam, and it sank to the bottom, throw a couple of ice cubes there, and the foam will rise.

How to get a beautiful golden color from the broth?

Before boiling chicken bones, brush them with a little olive oil mixed with a tomato or tomato paste rolled through a meat grinder, put in a hot oven for 3 minutes (180 C). You can also bake carrots a little in the oven.

Another trick that gives the broth a pleasant shade is to cook the onion unpeeled, right in the husk. To do this, it is necessary to remove all layers of husk from it, which easily come off, and do not touch what needs to be cleaned with a knife.

How to get a clear broth?

To make the chicken broth clear, strain it through 1 or 2 layers of cheesecloth. Perfectly removes the suspension from the broth, raw egg white whipped together with a small amount of water. Add it to the broth, stir. As the protein thickens, it absorbs all the "dirt".

You bought poultry and don't know: how to make chicken broth for treatment or just for a delicious rich soup? Then you have come to the right place, in this recipe you will learn all the secrets of cooking. We will start cooking a little later, but now I would like to tell you about the beneficial properties.

How is chicken broth useful?

Mom always bought homemade chicken when we were sick to cook a healing broth. After all, before we did not drink syrups and tablets in large quantities, but more were treated with folk methods. It is used for colds, when hot, it relieves the patient's condition, relieves the urge to cough. And it is also useful for people suffering from stomach pains, but first you need to determine the fat content of the product, the doctor will help you with this. After all, the broth can be boiled in 2-3 water, thereby reducing the strength. It is also advisable to drink it for people who have grinds, it will help cartilage tissue to recover faster.

So, we can summarize - chicken broth from homemade chicken has healing properties, it strengthens the immune system, helps to recover from illness and contains a large amount of vitamins.

How to cook chicken broth

Ingredients

• Chicken - 700 g (0.5 pcs.)
• Onions - 2 pcs.
• Carrots - 1 pc.
• Salt - 2 tsp
• Black peppercorns - 5 pcs.
• Bay leaf - 1 pc.
• Water - 3.5 liters.

Chicken disassembly

We will disassemble the homemade chicken into parts, cut it at the joints: wings, legs, neck. Reconsider that there are no feathers left. Remove the insides, they make the broth cloudy during cooking. I have divided it in 2 and will only use half of the bird. We wash all parts under running water.

To remove the foam or not?

Pour 3 liters into a saucepan. Water, just so much, no more, no less. Since there is a calculation of 250g. chicken meat per 1 liter of water. You should know that with prolonged cooking, most of it will evaporate, from 3.5 liters. remains about 2.5. Put chicken and salt in cold water, turn on high heat and wait for the water to boil. Once the water has boiled, reduce the heat to slowest. With boiling, the foam will appear to remove it or not, it's up to you, I'll tell you evenly, I did not remove it and this did not affect the transparency. It will turn into sediment and fall to the bottom. And if you filter the broth, you will completely get rid of the sediment. Many chefs have a lot of controversy about this, they say that if you remove the foam, then you remove all the useful properties.

Cover the pan with a lid and cook for 2.5-3 hours on the lowest heat. I always cover the pot with a lid so that less liquid will evaporate.

What vegetables to add

We take two large onions and carrots, peel them. I made an incision in the center of the bulb. Cut the carrots into 2-3 parts. You can also add parsley root, celery, if you have.

I add vegetables after 2 hours of cooking the broth. They should be cooked for about 30-40 minutes so that they become completely soft and give all their juice and aroma, then we will remove them.

Add spices 10 minutes before the end of cooking: peppercorns and bay leaves.

Pour the broth into a cup and serve or cook a healthy soup on it. Before serving, add chopped dill and black pepper, this will add aroma and taste. Bon Appetit!

• Everyone wonders when to salt the broth? Experienced cooks advise to salt at the very beginning of cooking, there it will turn out much tastier.
• Another of the important questions that housewives often ask: how to cook transparent chicken broth? In this there is nothing difficult in the first place: you must remove all the insides, they are what make it cloudy. Secondly: make sure that it does not boil too much, just after it boils.
• As for the spices. Here opinions are also divided, because some like the rich taste and aroma, while others get in the way.
• How long can you store? Chicken broth can be kept in the refrigerator for 4 days. Also, it can be frozen in small portions.
• So, I have answered all your questions: how to make chicken broth, I hope they will be useful to you!

How to cook chicken broth? It is not difficult to cook chicken broth correctly and tasty. You will need quality meat, clean filtered water and a small amount of spices and fresh vegetables to taste. At the end, chopped greens are added for decoration and a pleasant aroma.

Chicken broth is a liquid chicken broth, an aromatic and tasty dietary product with useful properties. It is used as an independent dish for digestive system disorders and minor colds, for making sauces, soups, cereals, side dishes and gourmet dishes for gourmets - salad soups (Lao made from green peas with yogurt), etc.

Calorie content of chicken broth

The nutritional value and richness of the broth depends on the part of the chicken taken for cooking. A lean and light broth is obtained from the peeled breast. When using drumsticks and wings, the broth has a rich taste and rich consistency.

The average calorie content of 100 g of chicken broth is 15 kcal (2 g of protein per 100 g).

Don't be afraid to put on weight by eating a chicken-based diet soup. Use one of the several suggested recipes for a delicious and healthy meal, but culinary tricks first. Without them, nowhere.

1. For tasty and juicy meat, salt the broth when boiling. To achieve a beautiful clear chicken stock, add salt at the end of cooking, just like in beef stock.
2. Cook with a fully closed lid to speed up the process - there is a risk of getting a cloudy broth due to the strong boiling of the water and active foaming.
3. Add a small amount of onion skins or an unpeeled onion to make the broth golden.
4. When preparing a dietary soup, it is not recommended to use vegetable frying in vegetable oil. It increases calories. Passing is undesirable for baby food.
5. The clarity of the broth depends on the fat content of the chicken pieces. Take the breast or fillet, carefully remove excess fat from the thighs and whole carcass. The sirloin part makes the product more dietary, but less rich, with a mild chicken taste, compared to products from other parts of the poultry.

The classic chicken broth recipe

Ingredients:

• Chicken (chilled gutted) - 700-900 g,
• Carrots - 1 piece,
• Bow - 1 head,
• Black pepper - 2 peas,
• Dill - 2 branches.

Preparation:

1. My chicken in running water.
2. I take a large vessel (3-liter saucepan) to fit a gutted poultry carcass. I pour cold filtered water.
3. I put it on the stove. I turn on the maximum heat, bring the water to a boil.
4. I pour the first chicken broth into the sink. I pour in new filtered and clean water.
5. I boil, remove the foam as it forms. I turn the temperature down to the minimum.
6. I cut the peeled carrots in two. I cook chicken with her for 15 minutes. Then I take out the carrots from the broth without removing the pan from the stove.
7. I throw the peeled onion whole into the cooking broth, salt and pepper.
8. I cook for 1.5-2 hours at a minimum temperature. I determine the readiness of the chicken with a fork. The cutlery should fit easily into the meat.
9. I take out the onion and chicken from the broth. Boiled meat can be used to prepare Chicken with Pineapple salad.
10. I filter and pour the broth, throw chopped dill sprigs on top.

Video recipe

How to make chicken breast broth

The breast is the healthiest part of the chicken. White meat contains a large amount of valuable protein (23 g per 100 g of product) with a minimum fat value (1.9 g / 100 g). Thanks to this, the breast (especially in boiled form) is used in dietetics, it is part of the daily diet of athletes and active followers of healthy lifestyle.

The recipe is very simple. Let's prepare a delicious chicken breast broth without adding vegetables and a lot of spices.

Ingredients:

• Breast - 500 g,
• Water - 1 l,
• Salt - half a teaspoon
• Dill - 5 g.

Preparation:

1. My chicken breast with running water. I send it to a saucepan with a 2 liter capacity. I pour water. Salt.
2. After boiling, cook the breast over low heat for 50 minutes. I do not allow the foam to spread over the broth, I clean it in a timely manner with a slotted spoon.
3. 10 minutes before cooking, I throw in finely chopped dill.

Diet broth is served in a deep plate with cut pieces of breast.

How to cook chicken broth with egg

Ingredients:

• Chicken bones with pieces of meat - 400 g,
• Bow - 1 small head,
• Carrots - 1 piece,
• Black pepper - 4 peas,
• Fresh herbs - a few sprigs of dill, green onions,
• Bay leaf - 1 piece,
• Vegetable oil - half a tablespoon,
• Salt to taste.

Preparation:

1. To get a rich broth, I take chicken bones with pieces of meat. I carefully sort through and rinse. I send it to the pan, pour 1.5 liters of water. Bring to a boil and remove the foam.
2. I reduce the fire to the minimum. While the chicken bones are languishing and giving all the juices, I am engaged in vegetable dressing.
3. I clean vegetables, cut them into large pieces. Fry in a skillet. I sauté in vegetable oil.
4. I shift vegetables to the meat base, add black pepper. I cook for 45 minutes. I set the fire weak. 10-15 minutes before readiness, I set the eggs to boil in a separate bowl.
5. I throw lavrushka into the broth. Salt a little. I let it brew for 10 minutes, removing it from the stove.
6. I filter with a sieve, pour the fragrant chicken broth into plates. Decorate with half a boiled egg on top, sprinkle with herbs. I prefer green onions and dill.

Chicken noodle broth recipe

Ingredients:

• Water - 2 l,
• Large legs - 2 pieces,
• Noodles - 100 g
• Onion - 1 small head,
• Potatoes - 1 piece,
• Carrots - 1 piece,
• Garlic - half a clove
• Bay leaf - 1 piece,
• Salt, pepper, parsley (herbs and root) to taste.

Preparation:

1. I wash the chicken legs, pour in the water. Salt a little, throw in the bay leaf and set it to boil. After 10 minutes, I remove the lavrushka. After 20 minutes, I take out the boiled chicken legs and put them on a plate to cool.
2. I also clean my carrots and parsley. Cut into strips. I peel the garlic, but do not chop it. I cut the potatoes into cubes. I leave the small onion head intact.
3. I send vegetables to the boiling broth, season with pepper. After 10 minutes I send the noodles to the broth. I do not mix. I turn the fire down to minimum. I cook until the noodles are cooked (8-10 minutes).

Useful advice. To make the broth clearer, add the beaten whites of 2 chicken eggs. Bring to a boil, gently strain from the formed protein flakes.

Video recipe

I pour the soup into plates. Sprinkle with chopped herbs (parsley) on top. Bon Appetit!

How to cook chicken broth in a slow cooker

Ingredients:

• Poultry - 800 g
• Water - 2 l,
• Carrots - 1 piece,
• Bow - 1 piece,
• Bay leaf - 2 pieces,
• Salt, pepper (ground and peas) - to taste.

Preparation:

1. I wash the meat, remove the skin and extra pieces of fat.
2. I clean vegetables. Cut carrots and onions into large pieces.
3. I put a bird on the bottom of the multicooker, add vegetables on top along with lavrushka and black pepper. I pour water. Salt a little.
4. I turn on the multicooker with the “Quenching” mode selected. I set the timer to 1.5 hours.
5. Every 20-30 minutes I open the kitchen appliance and carry out a simple procedure for removing the foam with a slotted spoon.
6. After completing the program, let the broth brew. After 10 minutes, I take out the cup from the multicooker. I take out the boiled chicken and use it in the preparation of other dishes.
7. I filter the broth using a sieve.

Video preparation

How to cook chicken broth for a sick person with colds and flu

Ingredients:

• Wings - 6 pieces,
• Onions - 1 piece,
• Garlic - 3 cloves
• Bay leaf - 1 piece,
• Carrots - 1 piece,
• Quail egg - 2 pieces,
• Black pepper, salt, fresh herbs - to taste.

Preparation:

1. I wash the chicken wings, put them on the bottom of the pan. I fill it with bay leaves.
2. I clean vegetables. I chop the onions and carrots. I send whole carrots to the pan without frying in a pan, and only a part of the onion.
3. I pour water. I cook meat together with vegetables.
4. While the broth is preparing, I am busy with garlic. I clean and finely crumble.
5. After 50 minutes, the nutritious chicken stock is ready. At the end I put finely chopped onion and add fresh herbs, previously chopped.

Such chicken broth for a patient with colds and flu will turn out to be very fragrant and satisfying (I don't catch vegetables). To give additional useful properties, I use a boiled quail egg.

Spicy chicken broth for colds

Ingredients:

• Whole chicken - 1.4 kg,
• Chili - 2 peppers
• Carrots - 1 piece,
• Onions - 1 piece,
• Bay leaf - 1 piece,
• Salt - 2 teaspoons
• Peppercorns - 3 pieces,
• Fresh ginger - to taste.

Preparation:

1. Divide my chicken into large pieces, peel off. I fill it with water and send it to a strong fire. After 5 minutes, I drain the liquid, rinse the bird, wash the pan from the foam and set it to cook again.
2. I reduce the temperature of the burner to medium. I put chopped vegetables and spices into the broth. First, onions with carrots, after 10 minutes, chopped into 2 parts pepper and ginger root.
3. I cook 40 minutes on fire a little more than the minimum. 10 minutes before the broth is ready, add salt. I decorate with greens.

Buckwheat soup with chicken broth

Ingredients:

• Chicken leg - 1 piece,
• Potatoes - 4 pieces,
• Onion - 1 piece,
• Carrots - 1 piece,
• Buckwheat - 3 large spoons,
• Allspice - 4 peas,
• Vegetable oil - 3 large spoons,
• Garlic - 1 clove
• Dill - 1 bunch,
• Black pepper (ground) - 5 g
• Bay leaf - 2 pieces,
• Salt - 5 g.

Preparation:

1. For chicken broth, I take the ham, take my time, put it in a 3-liter saucepan. Toss in the peppercorns, 2 bay leaves, a whole garlic clove and salt. I bring the chicken to a boil over low heat, removing the foam in a timely manner. Cooking time is 40-60 minutes.
2. I am preparing a fragrant vegetable sautéing from onions and carrots, as for pollock under a marinade. Finely chop the onion, put it in a frying pan. I rub the carrots on a coarse grater, add next to the onions. I fry in sunflower oil. I remove it from the stove.
3. Peel the potatoes, wash them and cut them into medium-sized pieces.
4. I go through the buckwheat, rinse it several times in water.
5. When the broth is cooked, I take out the bird. I put it on a plate and cut it into pieces neatly. I return it to the broth along with potatoes and sorted cereals. I cook the potatoes until cooked for at least 15 minutes.
6. Then I put the passivation, add salt and pepper, mix thoroughly. I torment over low heat for 5-10 minutes.
7. I remove it from the stove, leave it to infuse, tightly closing the lid. I pour the fragrant soup into plates, decorate with chopped dill on top.

Simple and delicious vegetable soup with chicken broth

Let's prepare a healthy and tasty dish based on chicken fillet and a large amount of fresh vegetables stewed in a pan. It will turn out very tasty!

Ingredients:

• Chicken fillet (fresh frozen) - 500 g,
• Potatoes - 3 things,
• Stalked celery - 2 stalks,
• Green beans - 120 g
• Cauliflower - 350 g
• Rice - 2 tablespoons
• Tomato - 2 things,
• Carrots - 1 piece,
• Onion - 2 heads,
• Vegetable oil - 1 large spoon,
• Salt, pepper, herbs - to taste.

Preparation:

1. I wash the chicken fillet and put it in a saucepan. I pour cold water. I put it on medium heat. After 5 minutes I add a whole onion head. I remove the foam as it forms. I cook for 15-25 minutes, depending on the size of the pieces.
2. Salt my beans and set them to cook in a separate bowl for 10-15 minutes. I disassemble the cabbage into inflorescences. I peel the carrots, cut them into small pieces. Chop celery and onions. I cut the tomatoes into cubes.
3. Strain chicken broth. I transfer the fillets to a separate plate. Useful for other dishes. I rinse the pan from the remaining foam on the walls.
4. I pour the strained broth into a saucepan. I put it on fire. I put potatoes and rice.
5. In a frying pan, I cook frying from ingredients prepared in advance: carrots, onions and celery. I use a little (1 large spoon) vegetable oil. After a few minutes I add the beans. Mix thoroughly. After 5 minutes, I add chopped tomatoes to the vegetable mixture. Reduce heat to low and sauté until the tomatoes soften.
6. Put the cabbage inflorescences into the boiling broth with potatoes and rice. After 5-8 minutes, add a fragrant vegetable base. Stir and simmer for 10 minutes over low heat. At the end, I decorate the dish with a mix of herbs (I use dill, parsley, green onions).

Sorrel soup with chicken broth

Ingredients:

• Water - 2 l,
• Soup set - 500 g,
• Carrots - 1 piece,
• Bow - 1 head,
• Potatoes - 2 tubers,
• Boiled chicken fillet - 200 g,
• Sorrel - 200 g
• Bay leaf - 1 piece,
• Peppercorns (black) - 4 things,
• Salt - 1 pinch

Preparation:

1. I cook the broth from the soup set. Rinse thoroughly the mixture of different parts of the chicken and place it on the bottom of the pan. I pour water in a volume of 2 liters. I throw in lavrushka and salt.
2. As it boils, gently remove the foam. While the broth is being prepared, I am busy with vegetables. I clean and chop carrots (on a coarse grater), cut onions (in half rings) and potatoes (in strips).
3. After boiling, potatoes are sent first to the future sorrel soup. I cook over low heat until the vegetable is cooked.
4. While the potatoes are boiling, I fry a fragrant and tasty frying of onions and carrots in vegetable oil. Carcass until soft onion. I mix it thoroughly.
5. Together with the rest of the vegetable oil, I send the sautéing into the pan.
6. I cut the fillets into small pieces, send them to the soup.
7. At the end of cooking, add sorrel. Carefully wash the herbs, carefully cut and put them in the dishes. I languish for a few minutes. I stir, taste, salt and pepper if desired.

Chicken noodle soup with potatoes

Ingredients:

• Water - 2 l,
• Fillet - 500 g,
• Potatoes - 250 g
• Carrots - 100 g
• Vermicelli - 60 g
• Bow - 1 head,
• Bay leaf - 2 pieces,
• Black pepper, salt to taste.

Preparation:

1. I take a 3-liter saucepan and a lean chicken fillet. Rinse the chicken in a deep bowl and cut into medium sized pieces. I transfer from the cutting board to the pan.
2. I pour water. I put it to a boil. After boiling, I reduce the heat to a minimum and cook for half an hour. I remove the foam, do not let the broth cloud.
3. I am engaged in vegetables. I rub the carrots on a grater. Finely chop the onion and throw it into the pan. After 3 minutes, I send carrots to him. I pass the same amount of time. I remove it from the stove.
4. I chop the potatoes into small and neat cubes.
5. I take the boiled chicken out of the broth. I cut into pieces after cooling. Pour the chopped potatoes into the broth. After 10 minutes, it is time for fillet pieces and carrot-onion mixture.
6. At the end of cooking, pour the vermicelli. Stir, prevent pasta from sticking to the bottom of the pan. Cook for 5-10 minutes, add pepper and salt.

Mexican chicken soup

An exquisite dish with lemon grass, jalapeno peppers and freshly squeezed lime juice for true gourmets.

Ingredients:

• Ready broth - 1 l,
• Jalapeno pepper - 1 piece,
• Garlic - 6 cloves
• Lemon grass (lemongrass) - 1 stem,
• Canned chili peppers - 150 g
• Lime juice - 50 ml,
• Olive oil - 1 large spoon
• Green onions - 1 bunch
• Cayenne pepper - 1 piece
• Wheat flour - 1 teaspoon
• Chicken breast - 800 g,
• Tomatoes - 400 g
• White beans - 400 g
• Salt, pepper, cilantro to taste.

Preparation:

1. I take a large pot. I pour in ready-made chicken broth.
2. Chop jalapenos and garlic cloves. I add the chopped ingredients to the broth.
3. I put the chopped lemongrass (stem), canned chili (leave some for sautéing) and pour in the lime juice, previously obtained in the juicer. I bring the broth to a boil over high heat, then reduce to a minimum. I cook for 20 minutes. Then I take out the ingredients using a sieve.
4. Preparing vegetable sautéing. I heat up a skillet with olive oil. Chop green onions and fry until soft. Then I add canned chili, chopped garlic cloves and cayenne pepper. At the end, I put wheat flour in the passivation. I mix, carcass together for 1 minute.
5. I spread the chicken breast, cut into several pieces, with the vegetables. Carcass with vegetables. Fry lightly on each side until half cooked.
6. I spread the sautéing in a saucepan along with the meat. Add chopped tomatoes, toss in white beans. Cook over low heat for 10-15 minutes, stirring thoroughly.

First of all, you need chicken. Ideally, a soup, that is, a middle-aged laying hen. Unlike the broiler house, it can be cooked for hours, giving the broth a taste and not turning into porridge. If you do decide to use a broiler, reduce the boil time to about 1 hour.

The classic broth recipe uses all the chicken, but separate ones or just a soup set from any supermarket will do. It is not worth taking only the breast: the meat can turn out to be tough, and the broth can be hated.

In addition to the main ingredient, chicken, onions, carrots, celery and spices are added to the broth. For a richer color, vegetables can be sautéed in a little oil.

• 1 kg of chicken;
• 5 liters of water;
• 1 onion;
• 1 carrot;
• salt, peppercorns - to taste;
• greens for decoration.

How to cook broth

Wash the chicken and place it in a deep saucepan. You don't have to cut a whole carcass.

Pour the water so that it covers the meat. If you want the chicken to be tasty, add salt right away. If you prefer a tasty and clear broth, add salt at the end of the boil.

Wash and peel carrots and onions. Cut the carrots into several pieces, leave the onions whole or cut them in half.

Place the pot over low heat. Make sure that the water does not boil, only small bubbles should form on the surface. This will keep the broth clear. To do this, remove the resulting foam in a timely manner.

During the cooking process, water can boil away, so it should be added.

After 1.5 hours (if you are using broiler chicken, then after 10 minutes) add carrots, onions and peppers to the broth. Cook for another 1 hour.

When the time is up, try to separate the meat from the bones. If it doesn’t work, cook more. If the meat leaves, it is ready - remove the pan from the heat and cool slightly.

Cooked vegetables can be removed from the broth: they have already given away all the useful properties. Also take out the chicken. The meat can be used in soups and snacks.

The finished broth can be consumed neat or used as a base for soups.

4 soups with chicken broth

Ingredients

• 150 g chicken stomachs;
• 150 g of chicken hearts;
• 150 g chicken liver;
• salt, pepper - to taste;
• 1 onion;
• 1 carrot;
• 500 ml of chicken broth;
• 50 g egg noodles;
• greens;
• 2 quail eggs.

Preparation

Rinse chicken giblets and peel off films. Place each type in a separate saucepan and cover with cold water. Put on fire, salt and pepper and bring to a boil. After boiling, cook the liver for 20-25 minutes, hearts - 40 minutes, stomachs - about an hour.

Chop the onions and carrots into small pieces. Heat vegetable oil in a skillet, add vegetables and fry them over low heat, stirring constantly. After 2-3 minutes, remove the pan from the heat and transfer the contents to a napkin to remove excess oil.

Put the prepared offal in a saucepan with broth and bring to a boil. Add the onions and carrots and then the egg noodles. Place the pasta whole or break it into pieces. Season with salt and pepper.

Add finely chopped herbs after 3-4 minutes. When the noodles are tender, the soup is ready. Pour it into bowls and place in each boiled quail egg.

Ingredients

• 700 ml chicken broth;
• ½ cup rice
• 90 g tomato paste;
• 500 g of tomatoes in their own juice;
• 100 g cream cheese;
• parsley.

Preparation

Place broth over medium heat and bring to a boil. Add rice, tomato paste and tomatoes. Cook for 10 minutes, then add cream cheese and bring to a boil again. Season with salt and pepper. Add finely chopped parsley and cook until rice is done.

Serve the soup hot with croutons and herbs.

Ingredients

• 2 medium carrots;
• 1 onion;
• 1 stalk of celery
• 1 clove of garlic;
• 3 tablespoons olive oil
• salt, pepper - to taste;
• 2 cans of white beans in their own juice;
• 3 liters of chicken broth;
• 4 cups spinach leaves
• 30 g grated Parmesan;
• green peas and herbs for decoration.

Preparation

Chop the carrots, onions, celery and garlic into small pieces. Heat the olive oil in a heavy-bottomed saucepan. Add chopped vegetables, salt and pepper. Simmer for 10 minutes over medium heat, stir occasionally.

Drain the juice from the beans, rinse and dry. Mash ½ cup legumes with a fork, add to vegetables and simmer for 2-3 minutes over medium heat. Then add the whole beans to the pot and stir. Pour the chicken broth over the mixture, bring to a boil, reduce heat and simmer, covered, for another 20 minutes.

Add the spinach washed in cold water to the soup and cook for 2 minutes until the leaves wilt. Remove soup from heat, pour into bowls, sprinkle with grated Parmesan, add green peas and herbs.

Serve with crunchy ones.

Ingredients

• 1 onion;
• ½ tablespoon of vegetable oil;
• 2 cloves of garlic;
• 300 g of any minced meat;
• salt, pepper - to taste;
• 3 liters of chicken broth;
• 1 carrot;
• 1 potato;
• 100 g vermicelli;
• 1 bay leaf;
• greens.

Preparation

Start by making the meatballs. Finely chop the onion and fry in vegetable oil. Finely chop the garlic or pass through a garlic press. Mix it with onion and minced meat, salt and pepper and mix well. Make meatballs. The size can be any, but it is better to make the balls small, like a quail's egg.

Put the saucepan with the broth on the fire and bring to a boil. Reduce heat and add meatballs. Cook for 5-7 minutes.

Wash and peel carrots and potatoes. Cut the carrots into slices and the potatoes into cubes. Place the chopped vegetables in the broth. Cook until potatoes are tender. Then add the vermicelli and bay leaf. Cook for 2 minutes. Remove from heat and cover.

Pour the prepared soup into bowls and sprinkle with fresh herbs.