It is difficult to find some part of the chicken, from which it would be impossible to cook chicken soup. Chicken breast soup, chicken hearts soup, chicken fillet soup, chicken giblets soup, chicken wings soup, chicken liver soup, chicken necks soup, chicken leg soup are cooked. Recipes for chicken soups are striking in their diversity. Virtually every national cuisine has its own chicken soup in its arsenal. The most important thing in chicken soup is chicken broth. By boiling delicious broth, you can make mushroom soup in chicken broth or vegetable soup in chicken broth. In addition to broth, chicken is also used. For example, you can make soup with chicken dumplings, chicken soup, soup with chicken meatballs. Chicken Soup Recipe  In addition to broth and chicken meat can include a wide variety of vegetables, cereals and other ingredients. Having chosen what you like best, 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 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 cook a delicious chicken soup. The most delicious chicken soup is prepared of course from homemade chicken. The first water must be drained to make the broth transparent. Ingredients for chicken soup are usually prepared separately, and then they fill up the chicken broth, after which the chicken soup is prepared. Delicious chicken soup  help to cook spices, chicken soup goes well with cream. Well, the best answer to questions is how to cook chicken soup, how to cook chicken soup, how to cook chicken soup, how to cook chicken soup, a recipe with photos.

Many women want to know how many calories 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 estimate chicken soup in this sense. Calorie chicken soup with vermicelli will be one, and the recipe for chicken soup with noodles, chicken soup, chicken soup, noodle soup, recipe for sorrel soup in chicken broth, will provide your body with a completely different amount of calories. The average calorie content of 100 ml of chicken broth averages 20 Kcal, but it can vary greatly depending on which parts of the chicken broth is prepared from and whether you poured the first broth. For example, chicken breast soup, chicken neck soup, chicken fillet soup and chicken gible soup will initially be very different in calories. Thus, you can cook light chicken soup or chicken diet soup, and you can rich in fat broth.

Chicken Soups

Simple, step-by-step recipes for light and tasty soups in chicken broth: with buckwheat, with pearl barley, with sorrel, dumplings, vegetable soup, as well as photos and videos.

45 min

42.6 cal

5/5 (1)

I offer some very simple, easy and tasty recipes that will help you decide what soup to cook in chicken broth. Hope you like them.

Buckwheat soup with chicken broth

Kitchenware:

1. First boil the broth. To do this, put the chicken in a saucepan, fill it with water and set first on high heat.
   
   
2. When the water boils, reduce the heat and remove the resulting foam. I often drain the first water, pour it over again and already boil the broth on it.
   
   
3. While the chicken is boiling, we clean the vegetables.
4. Grate carrots on a fine grater, and chop onions.
   
   
5. Put the pan on the stove, heat up and pour oil into it.
6. Put onion and fry.
   
   
7. When it becomes transparent, add carrots.
   
   
8. Stir and fry until ruddy, but do not overcook. You can add sliced ​​Bulgarian pepper or slices.
9. Cut the peeled potatoes into medium pieces.
   
10. After 20 minutes, put them in the broth and add salt. In salt water, potatoes are always cooked faster. Also, if you wish, you can add a couple of bay leaves and spices.
    
    
11. After another 15 minutes, remove chicken from the broth.
    
    
12. Pour the buckwheat, which you need to sort out and wash. Buckwheat can be both fried and not fried.
    
    
13. Put the fry.
    
    
14. Chop the chicken, cut into pieces and return to the pan.
    
    
15. In 15-20 minutes buckwheat soup is ready. Pour the soup into plates and add chopped greens.
    
    

This chicken broth soup can also be cooked with barley. In this case, we soak a third of the glass of pearl barley for about 45-50 minutes. Then put it in broth and cook until ready for about 40-45 minutes. Add the potatoes, and after cooking (about 20 minutes) put the frying. After 5-7 minutes the soup is ready.

In the same way, cooked and, as well as see how else you can cook.

Buckwheat soup with chicken broth

For more detailed cooking of such a simple buckwheat soup in chicken broth, see the video.

Chicken broth dumpling soup

Time for preparing:  45 minutes.
Kitchenware:  grater, pan, pan, cutting board.
Amount:  4-6 servings.

List of required ingredients:

• potatoes - 3-4 pieces;
• chicken broth - 1.5-2 l;
• onions - 1-2 pieces;
• egg - 2 pieces;

• salt;
• flour - 4-5 tbsp. spoons without slides;
• bay leaf;
• greenery.

Cooking sequence

1. If you do not have ready broth, then put the chicken in the pan, pour in about 2 liters of water and cook for about 40-45 minutes. After boiling, you will need to remove foam from the broth.
   
   
2. Then we take out the chicken, cool it, remove the bones from it, cut it and return the meat to the soup. And you can just use the bouillon cubes according to the instructions for cooking.
3. Immediately prepare all the vegetables. We clean them and mine.
4. Grate carrots on a fine grater, and cut onions into small pieces.
   
   
5. Cut the potatoes into medium cubes and put them into the broth. Add salt to your taste, and also put one or two bay leaves.
6. Getting down to the dumplings. Take the cup and beat the eggs in it. Add a pinch of salt and stir. I do it with a regular fork, and you can use a blender or a mixer.
   
   
7. Pour flour into eggs and stir again, breaking all the lumps. It should make the dough a little thicker than the pancakes. You can add finely chopped greens or even finely grated cheese.
   
   
8. When the broth with the potatoes boils, take a teaspoon and moisten it with water or broth. Pick up half or even a third of a spoonful of dough and put it in the pan. To do this, just dip the spoon into the broth, and the dough itself will lag behind the spoon. Do this until we select the entire contents of the cup. A lot of dough is not worth typing, as the dumplings are very boiled soft.
   
   
9. While potatoes and dumplings are cooked, heat the pan with butter and lay carrots and onions on it. Stirring, fry until golden ruddy.
   
   
10. Potatoes are cooked for about 20-25 minutes. Check the degree of its readiness. If it has boiled, then we put a broil in the soup, mix it and let it boil for another five minutes.
    
    
11. Pour our soup in plates and add fresh, chopped greens.
    
    

Video recipe of chicken soup with dumplings

Cooking this chicken soup with dumplings can look at the video.

Chicken Broth Vegetable Soup

Time for preparing:  45 minutes.
Kitchenware:  pan, chopping board.
Amount:  4-6 servings.

List of required ingredients:

• chicken thighs - 3 pieces;
• squash - 1 / 2-1 pcs;
• carrot - 1 pc;
• green peas - 1 / 2-1 glass;

• cauliflower - 250-300 g;
• fresh greens;
• salt.

Cooking sequence

1. First of all, cook chicken broth from the hips. Put them in a saucepan, pour 1.5-2 liters of water and boil for 40-45 minutes, removing the foam after boiling.
   
   
2. Peel carrots, onions and potatoes. If the zucchini is young, then it does not need to be cleaned.
3. Cut carrots, onions, potatoes and zucchini into small cubes.
   
4. Cauliflower we assort on small inflorescences.
   
   
5. Onions and carrots can be a little fry, but you can add to the broth.
   
   
6. When the chicken is cooked, it must be removed from the pan, cool slightly and separate the flesh from the bones.
   
   
7. Cut it into pieces and put it back in the pan.
   
   
8. After the chicken has been taken out, we put potatoes, carrots and onions in the broth, if you have not made a fry from them. Add salt and mix.
   
   
9. After 10 minutes, add all the other vegetables, as well as fried onions and carrots.
10. Add green peas. You can use and canned, but in this case it is put at the very end, when the rest of the vegetables are cooked.
    
    
    

    You can put any other vegetables in this soup, such as asparagus or broccoli. You can also cook it from frozen vegetable mixture according to the instructions on the package.

11. Pour the prepared vegetable soup into plates and add fresh greens.
    
    

Video recipe of vegetable soup in chicken broth

Also look at the video an interesting recipe that will help you cook a light and tasty soup in chicken broth.

For the recipe you will need:

Chicken - about half a kilo

Carrots - 1 piece

Onions - 1 piece

Vermicelli - 2 handfuls

Potato - 3 pieces

Pepper and salt to taste

Greens - to taste.

Chicken soup. The usual recipe is the preparation method:

First we make chicken broth

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

Finely chop the onion. Rub the carrot on the grater. Fry all the vegetables in vegetable oil. Put them in the soup. Three minutes later, as soon as the water begins to boil again, you need to add vermicelli and salt the soup. If you want, you can add a little pepper. After that, wait until the pasta is cooked. Season the soup with finely chopped greens and let it brew.

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

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  Soup - the basis of every meal. Even novice housewives need to learn how to cook simple first courses that are so easy to feed the whole family! After all, then you can do without semi-finished products, and even significantly save the family budget. Simple soups are made from the simplest products. We offer several options for such soups.

How to cook a simple soup with chicken meat

1. 400 g chicken wings (thighs);
2. 4 large potatoes;
3. 1 large carrot;
4. 2 small onions;
5. 2 handfuls of pasta "stars" or vermicelli "spider";
6. 1 tbsp. dried herbs or 100 g of fresh parsley (dill);
7. salt to taste.

Cooking:

Wash the meat, add water and boil until cooked (removing the foam, if it appears). Peel the vegetables, chop the potatoes into small cubes, chop the onion very finely and grate the carrots. Put the vegetables in the pan, cook until the potatoes are ready, then add the pasta and salt to taste. Boil another 5-7 minutes, before removing from the heat, add the greens. The easiest chicken soup is ready!

See also the recipe video - Light noodle chicken soup - a step-by-step recipe

How to cook a simple soup with rice (vegetable)

This soup can be pampered without any harm to the figure. After all, it contains only healthy vegetables (too starchy and high-calorie potatoes are not among them) and quite a bit of rice. Season it with olive oil and get a great dietary meal!

Ingredients (per 3 liter pot):

1. 4 tbsp. rice (it is better to choose unpolished, it is the most useful);
2. 2 onions;
3. 2 carrots;
4. 3 bell peppers;
5. 4 tomatoes;
6. 100 g fresh parsley;
7. ½ tsp ground paprika;
8. 3 tbsp. olive oil;
9. a pinch of ground black pepper;
10. salt to taste.

Cooking:

For a more saturated taste of vegetables for the soup you need to pre-fry. For this you need a deep frying pan with a thick bottom.

Peel onion and carrot, chop onion, grate carrot. Remove seeds from pepper, cut it into small straws. With tomatoes, carefully cut off the skin and cut into small cubes. Heat 2 tbsp. olive oil in a pan, put all the vegetables there and fry for 3-5 minutes, stirring constantly. In the pot, meanwhile, heat the water, add the washed rice, bring to the boil and lay out the zazharku. Cook under cover on low heat until cooked rice. Before removing from heat, add the remaining oil, spices, chopped herbs and salt.

Just the same simple soup can be cooked, replacing rice with bulgur or barley. In this case, the cooking time will increase slightly - these cereals are cooked much slower.

How to cook a simple soup with mushrooms

Mushrooms can take any, but better, of course, white. In general, it should be borne in mind that the soup with wild mushrooms turns out to be much tastier.

Ingredients (per 3 liter pot):

1. 500 g fresh mushrooms;
2. 4 large potatoes;
3. 2 carrots;
4. 2 onions;
5. 2 tbsp. vegetable oil;
6. 1 parsnip root;
7. 1 dried parsley root;
8. 4 bay leaves;
9. salt and pepper to taste.

Cooking:

Wash the mushrooms and chop finely. Wash and peel the vegetables, cut the potatoes into cubes, onion into small rings, grate the carrots and roots. Boil the mushrooms in salted water until half cooked, add potatoes and bay leaf. Onions with carrots and roots fry in vegetable oil, season the soup and cook until potatoes are ready. At the end of cooking add the bay leaf (after 15-20 minutes it must be removed from the soup). Salt, pepper - and ready!

By the way, this soup can be cooked without frying: just add all the vegetables to the pan along with the potatoes and cook until ready.

1. Any soup can be cooked in vegetable, meat or bone broth prepared in advance.

2. Foam when cooking meat and vegetables must be removed to the soup turned out transparent.

3. It is not necessary to add bouillon cubes and seasonings containing monosodium glutamate to the soup. The taste qualities of these supplements are questionable, and the harm to health is obvious. In order to improve the taste of the finished dish, it is better to add the usual spices, dried or fresh herbs, bay leaf. Enjoy your meal!

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How to cook chicken soup

In this article we will tell you about how to cook chicken soup, and at the same time how to cook chicken broth (firstly, broth is sometimes needed, and secondly, chicken soup still begins with cooking broth).

  There are two "classic" variants of chicken soup: with noodles (noodles) or rice. Let's talk first about the first - chicken soup with noodles or noodles. Immediately, we note that it is not necessary to buy the whole chicken for this, although this way is also not excluded if, for example, you want chicken broth for the first and boiled chicken for the second. If there are only chicken soup in the plans, then it seems to us that it is better to choose parts of the chicken: chicken breast (then the broth will be low-fat and more dietary), or chicken legs (for lovers of more fatty broth), or chicken thighs (this is conditionally average). fat option, we often prefer it). There are still, of course, wings, but this is, in fact, “skin and bones”, for broth, maybe it will come down, but there will be practically no meat in your soup.

• Chicken (chicken breasts, fillets, chicken thighs or thighs) - the amount of your choice, depending on how much chicken you want in your soup and the desired "richness" of the broth; a 3-4-liter pot can be put from 200-300 grams to a kilogram. We usually put 600-800 grams
• Onion - 1 onion of medium size
• Salt - about 0.5 tablespoon (taste it!)
• Black Peas - 8-10 Peas
• Bay leaf - 1-2 leaflets
• Carrots - 1 average
• Potatoes - 6-8 medium-sized potatoes (the amount depends on the size of the potatoes and the desired thickness of your soup)
• Noodles or noodles - the amount of your choice (about 200 grams - if we are talking about the weight of dry purchased vermicelli before cooking)
• Dill - according to your desire (note in parentheses that dill can be added to almost any soup, and it is better to put it directly on the plate just before use)

First, cook the chicken broth (it is boiled the same way as beef broth, but a little faster). We wash the chicken pieces with cold water, put them in a saucepan, pour cold water over them and put the saucepan on the stove for strong heat, do not cover with a lid, wait for the foam to appear. At this time, you can wash and clean the carrot, cut it into small cubes, slices or straws, or rub the carrot on a large grater.

  When, shortly before boiling, foam forms on the surface of the broth, carefully and quickly remove it with a skimmer so that the broth is transparent. When the broth boils, add carrots, salt, peppercorns, bay leaf and cleaned onion whole, without cutting. When the broth begins to boil again, reduce the heat to a minimum, cover the pan with a lid. After a few minutes, we raise the lid and, having made sure that our broth quietly boils and gurgles, we close it again, and in this state of quiet boiling under the closed lid, leave the broth to cook for 45 minutes.

  Meanwhile, peel potatoes and cut them into small cubes with an edge of about 1 cm.

  If you do not cook the soup for one day (which we often do, counting on 3-4 days), we advise you to cook the noodles separately, because if you cook it in broth and leave it there, there is a risk that it will swell impossibly and turn your soup into a mess. So, while the chicken is being cooked, we boil the noodles (completely for dummies: bring the water to the boil in a saucepan, add salt, pour the noodles, stir immediately, so that it does not stick together, boil for 5 minutes after boiling, throw in a colander, wash with cold water ). You can replace noodles with noodles or some kind of pasta-shells (it should be cooked longer: 10-12 minutes), the shape of noodles or pasta to your taste.

We place the cooked and washed vermicelli in a small container with a lid and store in the refrigerator.

When 45-50 minutes of boiling our chicken broth has passed - the chicken is ready, the broth too. It is time to turn the broth into soup.

  We throw out the onion from the broth (few people like pieces of boiled onions in the soup). Chicken pieces are also taken out, if we want the process of absorbing the soup to look aesthetic later and it would not be necessary to gnaw the chicken bones with the help of hands. While the chicken is cooling down so that it can be taken apart from the bones, put the cooked chopped potatoes into the broth, bring to a boil and cook for 30 minutes.

We sort the warm chicken with our hands, separating the chicken skin from the bones, it is also better to throw away the chicken skin, we divide the chicken into pieces. Chicken pieces add back to the soup, bring to a boil and boil for 3-4 minutes.

Put 1-2 tablespoons of cold noodles in a plate, pour in a very hot soup, add dill and eat, if you like. If the next day you warm up the soup in the microwave oven right on the plate, you can warm the noodles in the soup. Now you know, how to cook chicken soup  with noodles.

If you want to make chicken soup not with pasta, but with rice, then this is also easy. You do the same thing, naturally, do not boil the vermicelli, and at the same time put about half a cup or a little more rice in the pot, which you washed 2-3 times with cold water. 30 minutes after boiling broth soup will be ready.

REMEMBER: EASY TO PREPARE!

Dare! Be creative! Cook!

Eat yourself, feed your family, treat your friends!

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Recipe: Chicken Soup - Fried

potatoes - 8 pieces;

onion - 1 pc;

medium sized carrots - 1 pc;

greens - 1 bunch;

dried dill - to taste;

salt and spices - to taste;

bay leaf - 1 leaf;

sunflower oil - 1 hour spoon

When all the scale is removed (if it is not removed, then “garbage” will float in the broth and it will not be beautiful and not transparent, if I still have not caught pieces, I recommend to drain the first broth again and clean it and boil again it will be more clean and useful, because now they add so much chemistry to the chicken that it is better to protect myself and usually I always pour out the first broth - the taste is not worse, but now I didn’t have much time for cooking, so I just scum ), cut the large potatoes pererezayem into 3 parts, fine half and cut into pieces here are

and add to the boiling broth with chicken. We reduce the heat of the stove and cook on medium heat for about 25 minutes.

At this time we are cooking frying. Finely cut onion and garlic

pour the oil into the pan

When it warmed up we start to fry onions

after 2-3 minutes, add garlic (it is cooked faster so it doesn’t need to be added immediately with onions)

Fry everything on a slow fire, stirring constantly, until the vegetables become beautiful golden in color.

When the potatoes are cooked

add bay leaves and spices

boil for 3 minutes. Turn off the stove and at the very end throw fresh herbs and dry dill

Cover with a lid, let it brew for 15-20 minutes and you can eat

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

Chicken Soup - Cooking

For cooking chicken soup, you can use any saucepan of a suitable volume. 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 be enough.

Chicken Soup - Food Preparation

For cooking chicken soup  You can use any parts of the chicken: chicken legs, thighs, breasts, and you can purchase the so-called soup set, which includes less “valuable” parts of the carcass, such as dorsal-scapular and lumbosacral parts without wings. If the chicken was purchased in frozen form, then before cooking the broth it must be completely thawed. Before putting into the pan, chicken meat should be thoroughly washed 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 4-5 liter saucepan and place the soup set in it. Add salt, pepper and bay leaf to taste (bay leaf can be added at the end, in order to avoid excess bitterness). Put on a strong fire, bring to a boil and immediately reduce the heat to a minimum. The broth is prepared within 40-50 minutes. At this time, you can do cooking noodles. In a separate container, knead the dough from eggs and flour, roll with a rolling pin into a thin layer and cut with a very sharp knife first into strips 4-5 cm wide, and then cut each of them into thin strips to make about 0.5x4-5cm . Peel potatoes and cut into cubes. When the broth is ready, take out the chicken from it and put the potatoes in it. Then peel and grate carrots, onions and peppers, finely chop or grate. Next you need to fry them in vegetable or olive oil for 4-5 minutes and put in the soup. For 10-12 minutes he should boil over medium heat, after which noodles and boiled chicken, peeled and cartilage, are put into it. Prepared soup before serving can be decorated with parsley leaves or dill sprigs. Looks beautiful in chicken soup and half a hard-boiled egg.

Chicken Soup - Recipe 2 (with noodles)

The following ingredients are needed to make chicken noodle soup:

- soup set of chicken (chicken legs, thighs, breasts) - 500-600 g
  - 2 medium carrots
  - 1 medium onion
  - 4-5 medium-sized potatoes (this is an amateur, you can cook without them)
  - 100-150 grams of vermicelli
  - salt, pepper, bay leaf to taste
  - greens, half boiled eggs for decoration

Cooking method:

Pour 3 liters of water into a prepared container with a volume of about 4 liters, place a chicken in it. Add salt, pepper and bay leaf to taste. There you can also place carrots, cut into large pieces and a whole onion, if there is no desire to see these components in the finished soup (this is very important when the soup is prepared for a child). Put on a strong fire as soon as the broth begins to boil, remove the foam and immediately reduce the heat to a minimum. The broth is usually boiled for 40-50 minutes. Put the peeled and diced potatoes into the ready broth (if desired), after removing the chicken, carrot and onion. If carrots and onions were not laid when boiling the chicken, they should be finely chopped or grated, fried in vegetable or olive oil for 3-5 minutes and put into the soup. Next, the soup should be left for 10-12 minutes over medium heat, then put in the noodles and chicken. Cooked vermicelli about 3-5 minutes, after which the soup can be removed from the stove, cover and insist about half an hour. Before serving the dish can be decorated with finely chopped greens and a half of a hard-boiled egg.

Chicken Soup - Recipe 3 (with dumplings)

To make chicken soup with dumplings, you will need the following ingredients:

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

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

Cooking method:

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

At this time, washed carrots, peppers and onions finely chopped or rubbed on a grater and fry in vegetable oil for 5-7 minutes. Next you need to start cooking dumplings. Protein separated from the yolk and put it in time in the refrigerator.

Add butter and a little salt to the yolk, and also put three or four tablespoons of flour, mix. In the resulting mixture to pour 150-200 ml of hot broth.

Mix again quickly and vigorously, add finely chopped garlic and some greens. Then add more flour until the dough acquires the consistency of sour cream.

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

3-4 minutes after the dumplings surfaced, put the fried vegetables in the soup. Let boil for 5 minutes on low heat, insist half an hour, then you can serve on the table, decorated with greens.

Chicken Soup - Recipe 4 (with rice)

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

- soup set of chicken (chicken 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 boiled eggs for decoration

Cooking method:

Cook the chicken broth as described in the recipe for chicken noodle soup. When the broth is ready, pull the chicken out of it and add the rice. While he is boiling, cut the washed and peeled carrots and onions and fry them in a frying pan in vegetable oil. When the rice is soft, add fried vegetables to the soup. Give the dish to simmer for 5-7 minutes on low heat, insist for half an hour and serve on the table, pre-decorated with fresh herbs and egg, salt and pepper to taste.

Chicken Soup - Recipe 5 (Chicken Puree Soup)

The following ingredients are needed to make chicken cream soup:

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

Cooking method:

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

After that, put in the pan meat and 1/3 cream. Stew until tender. Remove the cooked dish from the heat, cool and place in a blender. Grind to puree, add the remaining cream and beat again. Next, pour into plates, decorate with greens and serve.

Chicken Soup - Recipe 6 (with sorrel)

Ingredients

500 g chicken;

2.5 liters of water;

salt, pepper and bay leaf;

carrot and onion;

three potatoes;

200 g of sorrel.

Cooking method

Cut the chicken into chunks, rinse and put into a saucepan. Fill with water, put bay leaf and peppercorns. Boil the broth to full readiness of the chicken, removing skimmer foam. At the end of cooking salt. Peel the carrots and rub into small chips. Peel the onion and chop it into small cubes. Fry vegetables until browned. Peel the potatoes, wash them and cut them into small pieces. Sorrel, sort, rinse and shred. Remove the chicken from the broth. Put potatoes in the broth and cook for ten minutes. Then add fried and sorrel. Separate the meat from the bones, disassemble into fibers and put into the pan. 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 greens;

large carrot;

bulgarian pepper;

three eggs;

a small pot of canned corn.

Cooking method

Peel the carrot, bell pepper and onion. Rinse the vegetables. In the pan with boiling water, put the washed chicken whole. Put the whole carrot, sweet pepper and tomato here. Add peppercorns and bay leaf. Boil the broth for about forty minutes, removing the foam. Remove from the broth vegetables and chicken. Separate the chicken meat from the bones and put it back into the pan. Drain liquid from the corn and put it in the broth. Chop the greens and add to the soup. Beat the eggs, and while slowly stirring, slowly add to the broth. As soon as the soup boils, turn off the heat, and insist under the lid for half an hour.

Chicken soup - recipe 8 (with mushrooms in Polish)

Ingredients

champignons - 400 g;

a bunch of parsley and dill;

500 g chicken fillet;

salt and pepper;

50 grams of small vermicelli;

carrot;

two onions;

100 g tomato puree.

Cooking method

Put the washed fillet into the pan, pour it with water and cook for forty minutes on low heat. Remove skimmer foam. We clean carrots, mushrooms and onions. Cut the carrots into thin slices, chop the onion into small cubes, and mushrooms into medium-thick plates. We take out the chicken fillet and cut it into fairly large bars. Put vegetables and mushrooms in broth and cook until the onions soften. Add tomato puree and chicken meat to the broth and boil for five minutes. Put the noodles and cook no more than a minute. Season with pepper and salt. Soak under the hood for about ten minutes. Pour into plates and sprinkle liberally with chopped greens.

Chicken Soup - Recipe 9 (with Egg)

Ingredients

400 grams of chicken meat;

two bouillon cubes;

salt and dill;

carrot and onion;

four potatoes.

Cooking method

Pour water into a saucepan and lay out the chicken meat. We put it on the stove. As soon as boils, remove the foam and lay out the peeled onion. Fire twist and cook for 15 minutes. Peel carrots, cut into large pieces and lay out in broth. We continue to cook for another half hour. Then put the potato pieces in the pan. Beat egg, slightly salted. Add soup cubes to soup. Boiling soup constantly stir the spoon in a clockwise direction and pour in an egg in a thin stream. At the end add greens and bay leaf.

Chicken Soup - Recipe 10 (with broccoli)

Ingredients

chicken breast - half a pound;

two liters of water;

greens, pepper, salt and spices;

onion and carrot;

broccoli;

olive oil.

Cooking method

Put a pot of water on the stove as soon as it boils, put the washed chicken breasts and cook for half an hour. Then take out the meat and disassemble it into small pieces. Heat olive oil in a pan, put the onion sliced ​​into half rings, and passserent until soft. Carrot clean, wash and cut into rings. Spread it over the onion and continue frying for another five minutes. Broccoli disassemble into inflorescences, put on a colander and rinse under running water. Put it in a pan to the vegetables and simmer under the lid for ten minutes. Put chicken meat and vegetables in broth, salt, season with pepper and spices and cook for 20 minutes. Serve soup with sour cream.

1. When preparing chicken broth, it should be noted that with a strong boil the dish will turn out to be muddy and unappetizing in appearance. Therefore, the broth should boil with a minimum of fire, then it will be transparent and bright.

2. A pleasant yellowish shade of the finished dish can be given by adding roasted 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 chicken soup, such as zucchini, potatoes or pumpkin. To do this, they need to be cooked in a separate container, and then added directly to the blender.

• Half a chicken (better homemade) or a small carcass,
• 4 medium potato tubers,
• 1-2 carrots,
• 1-2 onions,
• vermicelli,
• celery root - on request,
• parsley root - on request,
• other spices and roots to your taste,
• garlic,
• bay leaf.

Cooking process:

Before cooking chicken soup, cooked carcass or parts of it should be washed under running water. Pre-examine if there are feathers on the skin - clean it or sing it.

It is desirable that the chicken was just home, and that it was not in the freezer. A nice addition will be the entrails: the ventricle, liver, heart, and, if you like, chicken legs.

Prepared meat put in a saucepan, add water and put on fire. There also one whole peeled carrots and roots, if you decide to use them. Use whole peeled onions. When the water boils - remove the foam, otherwise the broth will be cloudy.

Next, do this: if the store chicken, then cook another 20 minutes until half cooked, then lay vegetables in the broth. If your chicken is homemade, yellowish - cook for at least an hour, and when the meat is ready, it will be a turn of vegetables.

Remove the boiled chicken.

Cut it in portions to pieces.

Prepare vegetables and pasta. Chop the potatoes into cubes or cubes, the second carrot circles.

I used two types of pasta: egg noodles and thin buckwheat vermicelli.

In a pot load carrot circles. In 10 minutes we send potatoes and chicken meat to chicken broth. Cook all together until the potatoes are half cooked.

Now a few words about the noodles. The ideal option for this soup is homemade egg noodles. For its preparation, you need to mix eggs, flour, salt and some water (you can use mineral water). Let the noodles dry while the chicken is boiling. If time is running out, use ready-made pasta.

Salt the soup, pour vermicelli and add bay leaf. Cook according to the directions on the package. For homemade home-made noodles, boil enough to bring to a boil and let the soup infuse.

Pour fragrant first course on the plates, trying to grab pieces of meat and giblets.

In conclusion, a little advice:

If you did not manage to buy homemade chicken for dinner, then the expensive butter, added to the pan along with noodles or noodles, will correct the taste of the soup.

Sincerely, Annie.