• Servings: 4
• Cooking time: 60 minutes

Chicken leg soup with noodles

To cook soup with noodles and chicken legs, you need to prepare:

- chicken legs - 2-3 pcs.,

- vermicelli (or noodles) - 1-2 pinches,

- potatoes (medium) - 2-3 pcs.,

Rinse the legs thoroughly and place in a saucepan with water. Bring to a boil, remove the resulting foam. After boiling, lightly salt the water and add one well washed, but unpeeled onion.

Boil the broth under the lid for 30 minutes, then take out the onion and you can start laying the rest of the vegetables. Cut the carrots into cubes or three on a grater and add to boiling water. After about 5 minutes add the chopped potatoes and taste the dish with salt. Add to taste and let it simmer for 10-15 minutes.

When the potatoes are almost ready, add the noodles or noodles and cook for another 7-10 minutes. It should not be fully boiled. Add spices to taste and season the soup with herbs. Let it brew for 10-15 minutes and you can enjoy a hearty, aromatic soup.

Multicooker Leg Vegetable Soup Recipe

An indispensable assistant in the kitchen - a multicooker, has long won the hearts of hostesses. The food in it turns out to be more aromatic, with a rich taste.

To cook soup in a slow cooker, you need the following products:

- potatoes - 4 pcs.,

- garlic - 1-2 cloves,

- salt, pepper - to taste.

Boil the meat in the "Cooking" or "Stewing" mode. How much to cook soup legs in a slow cooker? Approximately 1 hour. This is the time to be guided by when cooking. Remove the boiled legs, pour the broth into another container. In a multicooker saucepan in the "Baking" or "Frying" mode, fry finely chopped onions and garlic, grated carrots on a medium grater.

When the frying is ready, add all the broth. In the "Cooking" or "Stewing" mode, select the minimum cooking time (usually 1 hour). Add chopped potatoes and tomato (you can grate or cut it into small cubes). Before the end of the cycle, add the meat, disassembled into fibers, salt and spices.

Whatever recipe you cook, the result will be excellent. Aromatic broth, tender meat and vegetables are a great combination for a homemade meal. Experiment with the ingredients, add those products that you love more, and delight your loved ones with your culinary masterpieces.

Source: www.wday.ru

HOMEMADE CHICKEN BOND

Time for preparing: 1 hour

It will take

Chicken legs - 2-3 pieces, depending on the number of eaters. Necessarily chicken legs. Otherwise, the soup will not be as tasty.
Vermicelli - 2 handfuls
Potatoes - 2-3 pieces
Carrots - 1 large
Onion - 1 piece
Greens

How to cook

This soup is madly simple, does not contain any frills, but conquers everyone without exception! Real home cooking, especially good for those who want to learn how to cook.

Fill a saucepan with rinsed chicken legs with cold water. Bring it to a boil over high heat, then reduce the heat to a minimum, salt to taste (we do not spare the salt), put the unpeeled (!) Washed onion and cover with a lid.
After 30 minutes, catch the onion, toss in the diced carrots. After another 5 minutes, lay in the peeled and chopped potatoes, try to see if there is enough salt. If not, add salt. We leave for 10-15 minutes.

Then add the vermicelli to the pan, set for 15 minutes. After that, I personally always add seasonings and spices (a pinch of tarragon, a pinch of allspice and white peppers, maybe a little black, in general, a post for imagination). This is not necessary, without them it is also delicious. Let the soup soak in spices for 5 minutes and turn it off. Let the soup rest for 7-10 minutes and enjoy!
Sprinkle herbs immediately after turning off or directly onto a plate. If not fresh, add dried 5 minutes before cooking. P.S. Boil a hard-boiled egg to the soup and, cutting it into halves, put on a plate.

I also often make croutons: cut white bread like into crackers, in a separate bowl, mix a little olive oil, a clove or two of mashed garlic and a pinch of rosemary (available in any seasoning department). Sprinkle bread with this mixture and into a skillet without oil, over medium heat. 3-4 minutes - and the croutons are ready! You just need to stir constantly, otherwise they can burn.

Source: kuking.net

Chicken soup

Chicken soup "Tovuk shurpa"

A new soup for me, with a very interesting taste. I am pleased to offer a recipe.

Chicken soup with giblets from Gleb Zheglov

“Now would be chicken soup, but with giblets! Ah, Sharapov. "- the famous phrase of Gleb Zheglov from the film" The meeting place cannot be changed. The soup is delicious and satisfying!

Chicken soup "Fried"

Soup is like soup but not really. The peculiarity is that all the ingredients are fried except for herbs. Take a look, I think you will like it especially since the taste is completely different from ordinary soup

Chicken soup with rice and cheese dumplings

Light chicken soup with unusual cheese and rice dumplings.

Country style chicken soup with dumplings

I thought, I thought, what else can be cooked from poultry in a slow cooker, I even imagined what I would like to be so chicken and tasty. And I remembered the soup with dumplings, which my grandmother prepared for me when I came to visit her in the village. True, she then called the dumplings "zatiuha", later I transformed them into dumplings. To my surprise, the search engine of all types of chicken soup on the site gave out only 1 with dumplings, but found nothing with dumplings at all. So, it was decided: we cook chicken soup with dumplings in a village style in the Vitek VT-4213 GY multicooker!

Chicken soup

The soup is made from simple ingredients and will not take much of your time.

Chicken puree soup and potato sandals

Soups should always be present in the lunch menu of every little man, and we, parents, what feats we do not to make our child eat soup! I managed to interest my baby in potatoes stuffed with chicken fillet. She happily ate the potatoes, eating them with soup.

Instant Light Chicken Soup

It's not even really a recipe, but rather a principle of quick preparation of a complete soup. This principle is taken from Chinese cuisine, although the Chinese in this soup is only a principle, and, perhaps, rice noodles. Nevertheless, such a soup is a great lifesaver when the soup needs to be cooked quickly, literally in 20-30 minutes. Come in, I'll teach you.

Instant Chicken Soup with Egg Pancakes

Soups are always important to us! We cook them so often! Our stomach will be healthy only if there are soups! Chicken soup, friends, I want to remind you of one .. Our recipe will be instant! Let's delight the family at lunchtime!

Chicken Soup with Green Beans

Chicken soup with green beans, vegetables and rice. Hearty, not heavy lunch soup with fresh vegetables.

Chicken soup... Chicken soup is the first dish based on chicken broth. It is considered a dietary product, often prescribed for people during the recovery period. Chicken soup is also good for children, so it is considered a family dish.

Chicken soup is easy and quick to cook, so it is recommended not to cook it in large pots. It is always better to feed your family with a fresh soup than to warm up the day before yesterday. Whichever pot you choose, remember that there must be another liter and a half to prevent liquid spilling onto the stove. A liter of soup is enough for a family of four.

Chicken soup is also good because absolutely any part of the chicken can be used for its preparation. Of course, meat soup on the bone will turn out to be more aromatic and rich.

Be sure to defrost chicken meat before cooking. Rinse the ingredient with water before placing it in the pot.

It is recommended to cook chicken soup over low heat - a strong boil leads to the fact that the soup turns out to be cloudy and unaesthetic in appearance. The soup is especially beautiful when fried carrots are added - it becomes bright and elegant. Another way to improve the color (and, by the way, taste) of the dish is to add a suitable seasoning (such as turmeric).

Chicken soup is often boiled with noodles or vermicelli. The combination of pasta with vegetables makes the first course very satisfying. Before serving, some add half a boiled egg to such a dish and decorate with dill and parsley.

Recently, puree soups have become very popular. If you are also a fan of such a soup, then it is recommended to cook vegetables for the dish separately, and mix with chicken broth directly in a blender.

Chicken broth is easy to prepare. This indispensable ingredient in home cooking is used almost every day. A simple chicken leg broth recipe with step-by-step photos will help novice cooks. If you are not on a strict diet, then cook the chicken along with the skin. The fat formed during cooking can be removed with a napkin or cooled and collected with a spoon. For a strict dietary menu, the skin is usually removed. Using this recipe, you can prepare broth for a patient, for example, after surgery. In this case, you do not need to add pepper, and reduce the amount of salt, in comparison with the usual meal.

• Time for preparing: 1 hour
• Servings: 3

Ingredients for Chicken Leg Stock

• 3 chicken legs;
• 1 bunch of parsley;
• 1 carrot;
• 1 onion;
• 2 cloves of garlic;
• 1 parsley root;
• 3 bay leaves;
• black pepper, salt, water.

Method for preparing chicken leg broth

Put the chicken legs in a bowl of cold water, wash them thoroughly and rinse them. If necessary, if there are remains of feathers, singe over gas. Then put the legs in a soup pot of a suitable size (with a capacity of 2-3 liters).

Rinse a bunch of parsley under the tap, tie it tightly with culinary or ordinary thread, send it to a saucepan. From greens, besides parsley, dill and celery are well suited.

We clean the carrots with a vegetable scraper, cut into thick cubes, throw into the pan.

We crush the cloves of garlic right in the husk with a knife. Cut the onion in half. By the way, you do not need to peel the onion, its husk gives the chicken broth from the legs a golden color. We also need dried or fresh parsley root, together with fresh herbs, this seasoning will enrich the taste and aroma.

So, put the onion, garlic and parsley root into the pan!

We put the pan on the stove, bring to a boil over low heat. As soon as the water boils, we reduce the gas to the minimum value. Remove the foam with a slotted spoon, cover the pan with a lid, cook the chicken broth for 50 minutes.

We take out the chicken from the pan, filter the broth through a sieve - the vegetables and seasonings can be thrown away: they gave everything they needed during cooking.

To make the broth transparent, fold a piece of gauze in four layers, put it on a sieve. Pour out the broth - a fine suspension will remain on the fabric, and the clear liquid will flow into the pan.

The broth for a sick person or for a dietary menu must be defatted. To do this, put the pan in the refrigerator, when the fat on the surface hardens, carefully remove it with a tablespoon.

Serve the chicken broth from the legs on the table hot or warm, sprinkle with herbs, pepper with freshly ground black pepper. Enjoy your meal!

You can boil a large pot of broth, put it in pans and freeze it in the freezer - you get an excellent semi-finished product, indispensable in the household for making soups, gravy and sauces.

What could be better than delicious homemade food? Fragrant, healthy and easy to prepare - that's why we love homemade food so much. Among its variety, chicken leg soup takes pride of place - nutritious and very tasty. How to cook it according to the rules?

• Servings:4
• Time for preparing:60 minutes

Chicken leg soup with noodles

To cook soup with noodles and chicken legs, you need to prepare:

Chicken legs - 2-3 pcs .;

Vermicelli (or noodles) - 1-2 pinches;

Potatoes (medium) - 2-3 pcs .;

Carrots - 1 pc.;

Onions - 1 pc.;

Pepper (to taste);

Rinse the legs thoroughly and place in a saucepan with water. Bring to a boil, remove the resulting foam. After boiling, lightly salt the water and add one well washed, but unpeeled onion.

Boil the broth under the lid for 30 minutes, then take out the onion and you can start laying the rest of the vegetables. Cut the carrots into cubes or three on a grater and add to boiling water. After about 5 minutes add the chopped potatoes and taste the dish with salt. Add to taste and let it simmer for 10-15 minutes.

When the potatoes are almost ready, add the noodles or noodles and cook for another 7-10 minutes. It should not be fully boiled. Add spices to taste and season the soup with herbs. Let it brew for 10-15 minutes and you can enjoy a hearty, aromatic soup.

Multicooker Leg Vegetable Soup Recipe

An indispensable assistant in the kitchen - a multicooker, has long won the hearts of hostesses. The food in it turns out to be more aromatic, with a rich taste.

To cook soup in a slow cooker, you need the following products:

Legs - 2 pcs.;

Potatoes - 4 pcs.;

Onions - 1 pc.;

Carrots - 1 pc.;

Garlic - 1-2 cloves;

Tomato - 1 pc.;

Salt and pepper to taste.

Boil the meat in the "Cooking" or "Stewing" mode. How much to cook soup legs in a slow cooker? Approximately 1 hour. This is the time to be guided by when cooking. Remove the boiled legs, pour the broth into another container. In a multicooker saucepan in the "Baking" or "Frying" mode, fry finely chopped onions and garlic, grated carrots on a medium grater.

When the frying is ready, add all the broth. In the "Cooking" or "Stewing" mode, select the minimum cooking time (usually 1 hour). Add chopped potatoes and tomato (you can grate or cut it into small cubes). Before the end of the cycle, add the meat, disassembled into fibers, salt and spices.

Whatever recipe you cook, the result will be excellent. Aromatic broth, tender meat and vegetables are a great combination for a homemade meal. Experiment with the ingredients, add those products that you love more, and delight your loved ones with your culinary masterpieces.

Chicken broth soup recipes are popular not only for their rich and pleasant taste, but also for their benefits. It is believed that chicken soup is an excellent preventive measure against colds and many other diseases: it is quickly absorbed by the body and improves immunity. If you add fresh herbs and vegetables to the broth, the benefits of the finished dish only increase!

Today we will prepare a delicious and simple chicken noodle soup without using potatoes. This broth is light, transparent and aromatic, cooks very quickly and does not require many ingredients.

Ingredients:

• chicken soup set - 350-400 g;
• onion - 1 pc.;
• carrots - 1 pc.;
• small vermicelli - 3-4 tbsp. spoons;
• fresh dill - a small bunch;
• peppercorns - 3-4 pcs.;
• salt to taste;
• chili pepper - optional and to taste.

How to make chicken soup without potatoes

A plate of hot broth is a real delight in the cold season. Enjoy your meal!

Soups are indispensable lunch dishes in every kitchen. Aromatic chicken soup with potatoes and noodles is delicious. They have a lot of useful substances and help fight diseases.

How to make noodle soup

Potato soup with noodles has an average complexity of preparation. Most recipes contain the following ingredients:

• Chicken;
• Carrot;
• Potato;
• Vermicelli;
• Spice.

This set of products is in every kitchen and is available for purchase in stores. Therefore, making a soup with beef and pasta as a first course is simplified. According to this recipe, you can cook pork soup with potatoes.

Chicken soup with noodles and potatoes: basic technological principles

To prepare noodle soup with noodles and potatoes, you need to choose high-quality chicken meat. If you prefer a clear, light soup, then buy fresh and lean chicken. Potato soup with pasta and meat is made from fatty chicken.

Several rules for cooking potato soup with pasta:

1. Chicken soup with noodles and potatoes is cooked over medium or low heat so that the chicken meat "sweats".
2. During cooking, be sure to remove the foam from the surface of the broth.
3. You can cook soup with both pasta and potatoes. All ingredients are added to the soup at a certain time in a strictly defined order, because some of them take longer than others.
4. Cut vegetables that are not cooked for long into large pieces. Harder and denser, on the contrary, is larger.
5. The amount of vermicelli for chicken noodle broth is chosen depending on the desired thickness of the soup. The pasta boils for only a few minutes, but swells by absorbing moisture. The more they are in the broth, the thicker the soup will be.

Recipe 1 Chicken noodle soup with potatoes potato dumplings with homemade noodles

Noodle and potato soup with dumplings is a delicious and popular first course. Potato noodle soup cooks quickly. Difficulty will arise with the manufacture of dumplings.

For cooking you will need:

• Chicken soup set - 0.5 kg;
• Onions - 1 piece;
• Potatoes - 2 pieces;
• Vermicelli - 100-150 grams;
• Bay leaf - 1-2 pieces;
• Salt to taste.

Separately, for the preparation of dumplings, you will need:

• Flour - 7 tablespoons;
• Chicken egg - 1 piece;
• Milk - half a glass;
• Butter - 1 teaspoon;
• Salt to taste.

Cooking dumplings:

We break one chicken egg and carefully separate the yolk and white. Mix the yolk with the melted butter. Then add the sifted flour and milk in parts. Stir the mass constantly so that no lumps form. Separately, using a mixer, beat the protein into a foam and add to the rest of the ingredients, salt to taste.

Cooking process:

Step 1

We wash the chicken, clean it of excess veins and set it to cook in a saucepan. After the broth boils, drain it. Fill the pot with water again and set the second broth to cook. Add whole peeled onions and bay leaves.

Step 2

As soon as foam forms on the surface of the broth, immediately remove it. While the chicken is cooking, peel the potatoes, cut them into cubes on a cutting board. Catch and discard the onion, then add the chopped potatoes and cook for 10 minutes.

Step 3

My onions and carrots, we clean. Finely chop the onion, send it to the pan, add a little vegetable oil and fry until golden brown. Three carrots on a grater, fry with onions, then add them to the broth.

Step 4

Put the dumplings in the soup. When they are slightly cooked, add the vermicelli to the broth. Be sure not to forget about the spices - pepper and salt to taste. Add finely chopped parsley or dill if desired. Potato noodle soup will be ready in 3-5 minutes.

Recipe 2 Chicken soup with noodles and potatoes transparent

Chicken soup with potatoes and pasta is delicious and very healthy. The clear broth, in which the chicken fat content is minimal, is especially beneficial.

Required Ingredients:

• Chicken - 1 piece;
• Potato fruits - 2 tubers;
• Onions - 2 pieces;
• Noodles - 100 grams;
• Granulated sugar - 1 teaspoon;
• Salt to taste;
• Greens (dill, parsley) - to taste.

Cooking process:

Step 1

We wash the chicken, carefully cut off the skin from it. Pour water into a saucepan so that it completely covers the meat. We wait until it boils, and pour out the first broth. It contains all the harmful substances that come out of chicken meat with the first boil.

Step 2

Peel medium-sized onions. Pour water for the second broth into a saucepan with chicken, add the peeled onion there and put it on gas again. When the foam forms on the surface of the broth, remove it. After about an hour of cooking, catch the onion and discard it.

Step 3

While the chicken continues to cook, we wash and peel vegetables - carrots, onions and potatoes. Cut the carrots into slices or grate, if desired, and cut the potatoes into small cubes. Cut the onions into rings, add them with carrots to the broth.

Step 4

After 10 minutes of cooking, add chopped potatoes to the rest of the vegetables. After another 10 minutes, add noodles or spaghetti to the broth, add salt if desired, granulated sugar, cook for three minutes and turn off the gas so that the noodles do not boil.

Add a little greens to the finished broth with chicken to taste, and the dish is ready!

Recipe 3 Chicken soup with noodles and green potatoes

If someone else is looking for interesting recipes with noodle soup, then this one will definitely suit your taste. It takes about 30-40 minutes to cook.

For cooking you will need:

• Potatoes - 2-3 tubers;
• Chicken fillet - 0.45 kg;
• Vermicelli - 150 grams;
• Small onions - 1 piece;
• Medium carrots - 1 piece;
• Drinking water - 2 liters;
• Spices to taste;
• Greens (parsley, dill) - 1 bunch

The thickness of the soup is controlled by the proportions of pasta and potatoes - the more ingredients you add, the thicker the broth becomes.

Cooking process:

Step 1

Pour 2 liters of water into a large saucepan, put fillets in it, put on the stove. We clean the potatoes, which will need to be cut into small cubes.

Step 2

After the water boils, cook the meat for another half hour and take it out of the pan. We start to cook potatoes in the same broth potatoes, slightly reducing the gas.

Step 3

Peel the onion, chop it finely and fry it with vegetable oil in a skillet. Rub the carrots on a coarse grater, add to the onion in the middle of cooking. When the onion turns golden brown, remove the vegetables from the heat and add to the saucepan.

Step 4

Grind the cooked chicken meat, add to the broth.

Step 5

When the potatoes are almost ready, salt to taste and add the vermicelli.

Step 6

After the dish is ready, remove the pan from heat, add spices and herbs to taste.

Recipe 4 Chicken noodle soup with milk potatoes

Chicken milk soup with noodles and potatoes is a rather unusual, but no less delicious dish. If you cook broth without meat, then this will be a different recipe for noodle soup.

Ingredients:

• Chicken fillet - 300 grams;
• Milk - 3 liters;
• Cream - 250 grams;
• Potatoes - 4 pieces;
• Vermicelli - 100 grams;
• Porcini mushrooms - 250 grams;
• Onions - 1 piece;
• Carrots - 1 piece;
• Greens (parsley, celery, cilantro) - one bunch each;
• Spices to taste.

Cooking process:

Step 1

Defrost chicken fillet, cut into small squares. Pour milk into a large saucepan, carefully put the chopped fillets, put on fire. After the milk has boiled, leave the meat to cook for another half hour.

Step 2

We clean the potatoes, cut them into medium-sized cubes. Next, add the potatoes to the future soup half an hour after the milk has boiled. Defrost the mushrooms and chop finely. We chop the cilantro, send it along with the mushrooms to the pan.

Step 3

Peel medium-sized onions, chop very finely. Add a little vegetable oil to the pan, leave the onions to fry. Three medium-sized carrots on a medium-sized grater, add to the pan to the onion. Cook, constantly altering, until the onion is golden brown.

Step 4

Add noodles to the pan. While the soup continues to cook, finely chop the celery and parsley and set them aside on a separate plate. Then add the fried onions and carrots to the pan. After the soup has boiled for 5-10 minutes, pour the cream into it, add some of the greens. Leave the soup to cook for another 15 minutes, then turn off the gas.

Now pour the soup into bowls and add the rest of the herbs.

Chicken noodle soup with potatoes: tips and tricks

Cooking a soup with pasta and potatoes and meat can be difficult. There are some helpful tips and tricks to help you fix your own cooking mistakes:

1. If it is not possible to achieve transparency of the broth, we resort to the help of gelatin. To do this, pour a little liquid into a separate container, add a small amount of gelatin there and pour back into the pan. Cool the broth, filter through cheesecloth or cloth.
2. If you forgot or didn't have time to skim the soup while boiling, just add some cold water to the pan and turn off the gas under the soup. When the water boils a second time, the foam will float back to the surface.
3. Don't go to great lengths to make the broth clear if you are going to add milk and cream to it.

Do not cook large portions of noodle soup because it will lose its original flavor over time.

The easiest way to feed the entire family, young and old, is to boil a large pot of chicken soup. There are more variations of chicken soups than there are stars in the sky, but there are still the most versatile recipes, time-tested and approved by the happy faces of our children. One of these recipes is chicken soup with noodles and potatoes, a recipe with a photo will help novice housewives cope with the task with minimal culinary experience. Labor costs are low, the result is one hundred percent. The main thing is to remember what to put in the pot for and how many minutes to cook. Let's analyze the task step by step.

Ingredients for 2 liters of water:

• medium chicken fillet - 1/2 pc.
• potatoes - 3 pcs.
• carrots - 1 pc.
• vermicelli - 1/3 cup
• bay leaf - 1 pc.
• salt - 2/3 tablespoons
• sunflower oil - 30 ml

How to make chicken noodle soup with potatoes

Step 1. Chicken. 30 minutes.

Fill a saucepan with 2 liters of water and put it on fire. Wash the chicken fillet and send it to the water, add the bay leaf. Instead of the breast, you can use any part of the chicken carcass, but the fillet is the most dietary part of it.

Now you should wait for the broth to boil and do not miss it. In the process of boiling any meat broth, foam forms on its surface, which it is desirable to remove. If the foam is still not removed, then the broth runs the risk of becoming cloudy. After boiling, reduce the heating of the stove to medium. Cook the chicken for about 30 minutes.

Step 2. Potatoes and carrots. 15 minutes.

So, the chicken is being cooked, and we are preparing the rest of the ingredients. Peel and wash the potatoes and carrots. Cut the potatoes into small strips and send them to the broth.

Three carrots on a grater or cut into strips.

In order for the finished soup to have a beautiful color, the carrots should be fried in sunflower oil until half cooked, that is, for 5 minutes.

Step 3. Vermicelli. 10 minutes.

15 minutes after putting the potatoes in the soup, add the noodles and count down another 10 minutes, after which we turn off the heat.

Add salt to taste, if desired, season the finished soup with finely chopped fresh herbs.

When serving chicken soup with noodles and potatoes, do not forget to put a piece of chicken meat in each plate. If you want the soup to look like the photo, sprinkle it with lightly ground pepper.

Enjoy your meal!

1. vermicelli - 5 tbsp
2. potatoes - 3 pcs.
3. chicken breast - 350 BC
4. carrot - 1 PC.
5. white onion - 1 PC.
6. bay leaf - taste
7. salt - taste
8. black pepper - taste

How to cook

Chicken noodle soup is prepared quite simply and rightfully ranks first among budget soups. But, despite the simplicity of preparing such soups, some nuances must be taken into account.

For example, when preparing chicken broth, it is more convenient to use thighs or legs, so that the broth turns out to be rich and there is meat in the soup. In addition, chicken noodle soup is prepared in a clear broth.

You can add a teaspoon of sugar and an ice cube to chicken broth. This will help clear up the haze and make your broth clear.

How to Make Chicken Noodle Soup - 15 Varieties

A very flavorful soup that is easy to cook.

Ingredients:

• Chicken drumstick - 400 g
• Vermicelli - 350 g
• Carrots - 1 pc
• Onion - 1 piece
• Turmeric - 1 tsp
• Dill - 1 tbsp. l
• Basil to taste
• Salt to taste

Preparation:

We collect water in a two-liter saucepan and put the shins. We put on fire, bring to a boil. At the time of boiling, remove the foam. Then we boil over medium heat for 15-20 minutes. Finely chop the carrots, onions and send them to the pan. Then add salt, herbs, spices. We boil for 10-15 minutes and add the vermicelli, mix, keep on fire for another 2-3 minutes. Pour the finished soup into plates and serve. Enjoy your meal!

The soup is rich and slightly sour.

Ingredients:

• Chicken meat - 500 g
• Vermicelli - 150 g
• Potatoes - 1-2 pieces
• Onion - 1pc
• Carrots - 1pc
• Tomato - 4-5 pieces
• Sweet pepper - 1-2 pieces
• Vegetable oil - 3 tbsp. l
• Salt to taste

Preparation:

We put chicken meat to cook. Cut the onion in half, put one half to the meat, and fry the other with finely grated carrots. Cut the peppers, tomatoes and put them in the soup together with the frying. When the soup boils, salt and add the vermicelli, boil for 3-4 minutes.

A pleasant and appetizing soup, thanks to a little secret in its preparation.

Ingredients:

• Chicken wings - 500 g
• Spider web vermicelli - 300 g
• Potatoes - 4-5 pieces
• Carrots - 1 pc
• Onion - 1 piece
• Vegetable oil - 3 tbsp. l
• Salt to taste

Preparation:

We put a pot of water on the fire, lay the wings, bring to a boil. Throw potatoes into the boiling broth. In a frying pan, fry finely chopped onions and carrots until golden brown. Pour noodles for frying and fry for 2-3 minutes. When the wings are cooked, we lay in the frying and cook for 3-4 minutes.

This soup is easy to prepare and has a powerful warming effect.

Ingredients:

• Vermicelli - 1 glass
• Carrots - 2 pieces
• Onion - 1 piece
• Parsley root - 1 piece
• Turnip - 100 g
• Radish - 70 g
• Smoked chicken drumstick - 350 g
• Cilantro - 100 g
• Hot pepper - 1 piece
• Salt to taste

Preparation:

Cook chicken drumsticks in a saucepan for 20-30 minutes. We prepare vegetables and roots, finely chop. Fry the onions until golden brown and add the noodles. Put the hot pepper aside, and pour the rest of the chopped vegetables and roots to the shins and cook for 8-10 minutes. Add the fried noodles and finely chopped peppers to the soup. We are waiting for 5-8 minutes. Chop the cilantro. Pour our soup into portions and sprinkle with cilantro.

Thanks to vegetables, chicken soup is very aromatic and healthy.

Ingredients:

• Chicken drumsticks - 3 pieces
• Vermicelli - 200 g
• Mix of vegetables - 1 pack (broccoli, eggplant, leeks, carrots, mushrooms, Bulgarian pepper)
• Salt, pepper to taste

Preparation:

We put the drumsticks to boil. Add salt and pepper. We throw vegetables into the boiling broth. Cook for 20-25 minutes. 3 minutes before readiness, fill in the vermicelli and stir the remaining time. Pour in portions.

A surprisingly easy way to cook soup in a slow cooker.

Ingredients:

• Vermicelli - 0.5 multi-glasses
• Chicken wings - 300 g
• Potatoes - 3 pieces
• Onion - 1 piece
• Sunflower oil - 3 tbsp. l
• Carrots - 1 pc
• Salt - 2 tsp
• Dill, parsley to taste
• Water - 2.2 l

Preparation:

Turn on the Frying mode, pour sunflower oil into the multicooker bowl, pour the onion cut into half rings. In lightly fried onions, spread the wings, fry for 5 minutes on each side. Pour the carrots cut into rings to the wings, sauté for 3-4 minutes. Place the potatoes cut into strips. Disable the Frying program. Fill with water, salt, turn on the Soup mode for 30 minutes. Pour in the vermicelli and herbs 5 minutes before the end of cooking. And leave it in the Heating mode for 10 minutes.

This recipe is a real property of Bulgarian chefs.

Ingredients:

• Chicken fillet - 350 g
• Bulgarian pepper - 400 g
• Potatoes -250 g
• Carrots - 300 g
• Onions - 100 g
• Garlic - 5 g
• Vermicelli with bran - 150 g
• Tomatoes - 300 g
• Vegetable oil - 1 tbsp. l
• Salt, spices to taste

Preparation:

We wash the chicken fillet, cut into small pieces. Fill the fillet with water, put the pan on the stove, after boiling, cook for 10 minutes, at the end of cooking, add a little salt to the broth. Peel and chop vegetables. Cut the potatoes into cubes, chop the onion very finely, cut the pepper into strips, grate the carrots, and the tomatoes into small cubes. Preheat a frying pan, pour a tablespoon of vegetable oil on it, fry the onion until golden brown. Add pepper, reduce heat and simmer under the lid for 5-7 minutes, then add carrots, tomatoes, chopped garlic, salt and spices, simmer everything under the lid for 10 minutes, stirring vegetables occasionally. When the chicken fillet is ready, add the potatoes to it, cook everything together for 7-10 minutes. Then add the fry to the soup and cook for another 5 minutes. At the end of cooking, lay the vermicelli, turn off the heat and let it brew for 10-15 minutes.

An unusually aromatic rich soup.

Ingredients:

• Chicken breast - 450 g
• Bulb onions - 2 pieces
• Garlic - 2 pieces
• Vermicelli - 150 g
• Tomato paste - 2 tbsp l
• Olive oil - 3 tbsp l
• Hot pepper paste - 1 tsp
• Salt to taste

Preparation:

We wash the chicken breast, fill it with water, put the pan on the stove, after boiling, cook for 10 minutes. Strain the broth and finely chop the breast. Peel and cut the onion into medium sized cubes. We take a saucepan, pour a tablespoon of vegetable oil on it, fry the onion. Add tomato paste and garlic, fry for 1-2 minutes. We put 1 tsp. pepper paste, add the vermicelli. After that, pour in the broth, bring to a boil, lay the breast. We boil for a couple of minutes and our soup is ready. Enjoy your meal.

Incredibly easy to prepare but delicious soup

Ingredients:

• Chicken drumstick - 3 pieces
• Potatoes - 4 pieces
• Onion - 1 piece
• Eggs - 2 pieces
• Bulgarian pepper - 2 pieces
• Carrots - 1 pc
• Noodles - 200 g
• Salt to taste

Preparation:

Finely chop the onion, potatoes and bell peppers, grate the carrots. Put vegetables, chicken drumsticks, salt into the multicooker bowl. Fill with water up to the 2.5 l mark and turn on the Soup mode for 1 hour. 5 minutes before readiness, drive the eggs into the soup and add the noodles. After the end of cooking, let it brew for 10 minutes and pour into plates.

Awesome soup for your daily diet.

Ingredients:

• Vermicelli - 150 g
• Chicken leg - 300 g
• Potatoes - 3 pieces
• Onion - 1 piece
• Carrots - 1 pc
• Sunflower oil - 3 tbsp. l
• Bay leaf
• Salt, pepper to taste

Preparation:

We put chicken meat to boil. Pour sunflower oil into a frying pan, add finely chopped onions, and fry the carrots until golden brown. Add chopped potatoes, fry for 1 minute. We filter the broth, lay in the fried vegetables, bring to a boil. Salt and pepper to taste. Add 1 tsp. sugar and 1 ice cube (for the transparency of the broth). Fill in the vermicelli and put the bay leaf, boil for 2-3 minutes. Then turn off the heat, take out the bay leaf and add the chicken meat. Leave it to brew for 5-10 minutes. Enjoy your meal!

This soup will not only delight everyone at your table, but also surprise with its exquisite taste.

Ingredients:

• Vermicelli - 250 g
• Broth - 1.5 l
• Potatoes - 1 piece
• Onion - 1pc
• Garlic - 1 clove
• Carrots - 1 pc
• Tomato - 2 tbsp. l
• Cilantro - 100 g
• Salt - 2 tsp
• Butter - 50 g
• Black pepper - 1 tsp

Preparation:

Cut the potatoes into cubes. Finely chop the onion, garlic and cilantro. Three carrots and tomatoes on a grater. We begin to fry the onions in butter. Put carrots, garlic and noodles to the onion. Salt, pepper and simmer for 5 minutes. We put the broth to a boil, put the potatoes in it and cook until tender. Pour the fried vegetables and noodles into the broth. Add cilantro and cook for 5 minutes. Serve with crispy croutons. Enjoy your meal!

Truly delicious, aromatic and satisfying. As in the village with my grandmother.

Ingredients:

• Chicken meat -500 g
• Carrots - 300 g
• Onions - 100 g
• Flour - 2-3 tbsp. l
• Eggs - 1 piece
• Vegetable oil - 1 tbsp. l
• Salt, spices to taste
• Fresh greens

Preparation:

We collect water in a two-liter saucepan and put the chicken meat. We put on fire, bring to a boil. At the time of boiling, remove the foam. Then we boil for 20 minutes, finely chop the carrots, onions and send them to the pan. Pour flour into a plate, drive in an egg, salt, pour boiling water and mix. Roll out the finished dough very thinly on the table and leave to dry for 10 minutes.

For noodles, yeast-free dough is used so that it turns out to be elastic and does not boil over during cooking

Meanwhile, chop the greens. Cut the dried dough into strips 4 mm thick and pour into the soup with herbs. We boil for 4 minutes. Pour the finished soup into plates and serve. Enjoy your meal!

This soup is considered not only tasty, but also healthy.

Ingredients:

• Chicken meat - 400 g
• Potatoes - 3-4 pieces
• Tomato - 2 pieces
• Carrots - 1 pc
• Onion - 1 piece
• Flour - 170 g
• Eggs - 1 piece
• Peppercorns
• Salt to taste

Preparation:

Fill the chicken with cold water and cook until tender. We cut the vegetables, everything except the tomato, put them in the finished broth and cook for another 10-15 minutes. We take a deep plate, put an egg in it, mix the flour well. Then we roll out the dough and leave to dry for 7-8 minutes. Then thinly chop the dough and put it in the soup, boil for 2-3 minutes. Cut the tomatoes into cubes and add portions to the finished soup. Enjoy your meal.

Perhaps the most amazing recipe and it is worth cooking at least once in your life to feel the amazing world of Tatar cuisine.

Ingredients:

• Yogurt - 300 ml
• Chicken broth - 500 ml
• Vermicelli - 150 g
• Chicken breast - 300 g
• Flour - 2 tbsp. l
• Vegetable oil - 4 tbsp. l
• Egg - 1 piece
• Salt to taste
• Greens

Preparation:

Pour two glasses of water into a saucepan, add salt and place on the stove. We take a deep plate, pour out the yogurt, drive in an egg, add vegetable oil, salt and mix well. Add broth and noodles to boiling water. We reduce the heat and wait for the noodles to boil. Add flour to yogurt, mix again. Add chicken meat to the cooked noodles, cook for 10 minutes. When the soup boils again, pour in the yoghurt mixture with hot broth and bring to a boil. Pour into portions and sprinkle with parsley.

This very aromatic soup will suit real connoisseurs of Spanish cuisine.

Ingredients:

• Vermicelli - 200 g
• Chicken fillet - 400 g
• Carrots - 1 pc
• Onion - 1 piece
• Garlic - 5 cloves
• Hot pepper - 1 piece
• Olive oil - 3 tbsp l
• Ground black pepper, paprika

Preparation:

We collect the pot with water and put it on fire. While the water is boiling, cut the fillets into small slices and fry in olive oil in a skillet. Chop the onion finely. As soon as the fillet is slightly fried, pour the onion and fry over low heat. Chop the carrots and add them to the fillet with onions. When the vegetables are fried, add finely chopped garlic, hot peppers and pour the fry into boiling water. Add salt, pepper, spices and noodles, cook for 5 minutes. Pour into plates.

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Chicken soup is the most popular first course, and also the most favorite with homemade noodles or dumplings. It's easy to explain, because chicken meat is an affordable and tasty product, and chicken broth, properly prepared, can become your signature dish. Today we offer you a selection of 10 recipes on how to make delicious chicken soup.

So that the process of cooking chicken soup does not cause you unnecessary trouble, you need to choose the right pan, the volume of which would have a supply of free space (1-1.5 liters) in order to avoid splashing out its boiling contents. It is important to at least roughly calculate the portioning of this content: from 1 liter of chicken soup, approximately 3-4 portions are obtained.

You can cook chicken soup from any part of a processed and gutted chicken carcass - it depends on your choice of which part to use where, but there must be bones for the broth broth. If you have a fillet, add a soup set with it to make the broth rich. It is imperative to defrost a frozen chicken carcass or set before cooking and rinse thoroughly in several waters.

Homemade Chicken Noodle Soup Recipe

An absolutely win-win soup that can please both guests and households on weekdays and holidays. Products for such a soup are almost always at hand.

Ingredients:

• fresh onions - 2 medium onions;
• sweet pepper - half a pod;
• fresh potatoes - 4-5 pieces;
• drinking water - 3 liters;
• fresh chicken egg for noodles - 1 piece;
• flour for noodles.

Prepare homemade chicken noodle soup like this:

1. Bring the contents of the saucepan to a boil over high heat, reduce the heat to a moderate or even low heat and cook for 40-50 minutes.
2. While the broth is boiling, you need to cook homemade noodles, for which, in a bowl, knead a tough dough from flour and 1 egg. Roll out the coolly kneaded dough as thin as possible into a sheet, from which cut into narrow strips of your preferred length.
3. Cut fresh potatoes peeled from the skin into cubes, cut fresh peeled carrots into thin cubes or grate on a coarse grater, chop the onion into cubes and cut the sweet pepper into squares or strips. Fry all chopped vegetables, except for potatoes, in olive oil for no longer than 4-5 minutes, then lower them together with the potatoes into the boiling ready-made broth, after removing the cooked meat from it.
4. The entire contents of the saucepan should be cooked over medium heat for 10-12 minutes, and then ready-made chicken, peeled and cartilage-free, and homemade noodles cooked for the broth are returned to the chicken soup. In this composition, cook the chicken soup from boiling for another 5 minutes. Serve the soup hot in tureens or deep bowls and top with chopped dill or parsley and half a boiled egg.

Home-style chicken noodle soup

It would seem that chicken soup with noodles is not much different from chicken soup with homemade noodles, but cooking it is much easier, although the taste of homemade noodles is something!

Ingredients:

• chicken soup set: legs, thighs, breasts - 500-600 grams;
• fresh carrots - 2 medium roots;
• vermicelli - 100-150 grams
• fresh potatoes - 4-5 pieces;
• boiled chicken egg to decorate soup - 1 piece;
• pepper, salt, bay leaf and herbs - to taste;
• drinking water - 3 liters.

Cook homemade chicken noodle soup like this:

1. Pour water in the calculated volume into a saucepan of a suitable volume, put the washed soup set. Together with it, salt and spices, except for the bay leaf, which should be correctly laid a couple of minutes before the end of the broth boiling and must be removed and discarded.
2. You can immediately put coarsely chopped carrots and a whole peeled onion into the pan, then remove them and discard them. Bring the contents of the pan to a boil over high heat, then switch it to medium or even low mode and remove the periodically generated noise with a slotted spoon so that the broth is transparent and without noise flakes.
3. The cooking time for chicken broth is about 50 minutes, and fresh potatoes cut into cubes should be put 20 minutes before this time, although there is an option without potatoes at all. Remove boiled vegetables and meat before placing potatoes.
4. As an option: the broth is cooked without carrots and onions, and they are made of them for a short time - 3-5 minutes - light frying in vegetable or olive oil and laid out in the boiling soup.
5. After laying the fried vegetables, the soup should boil over low heat for 12 minutes, then return the sorted boiled chicken meat to it and start the noodles with it. After 3-5 minutes, remove the saucepan with the soup from the heat and leave under the lid for half an hour. Serve hot in tureens or deep bowls, garnished with chopped dill or parsley and half a hard boiled egg.

Chicken Dumpling Soup Recipe

The chicken dumpling soup option is very attractive, and don't be intimidated by the word "dumplings" - it's even easier to cook them than homemade noodles. But it brings variety to the home menu.

Ingredients:

• chicken soup set: legs, thighs, breasts - 500-600 grams;
• fresh carrots - 1 - 2 medium roots;
• fresh onions - 1 medium onion;
• fresh potatoes - 1-2 pieces;
• fresh sweet pepper - 1 piece;
• pepper, salt, bay leaf and herbs - to taste;
• drinking water - 3 liters.

For dumplings:

• fresh chicken egg - 1 piece;
• flour - how much will go in;
• fresh garlic - 1 slice;
• chopped fresh herbs - optional;
• vegetable oil - 1 tablespoon.

We cook chicken soup with dumplings as follows:

1. Pour water in the calculated volume into a saucepan of a suitable volume, put the washed soup set. Together with it, salt and spices, except for the bay leaf, which should be properly laid a couple of minutes before the end of the broth boiling and must be removed and discarded. Cook broth with chicken for no more than 50 minutes, periodically removing the resulting noise with a slotted spoon, so that the broth is cooked transparent and without flakes. If you prefer such a soup with potatoes, then put the diced peeled potatoes into the broth 20-25 minutes before its final cooking.
2. Peeled and washed onions, sweet peppers and carrots, rub and chop and fry in vegetable oil for 5-7 minutes with constant stirring. Put the prepared fried vegetables into the broth after the dumplings are ready.
3. While the broth is boiling, without wasting time, start making dumplings dough. Divide the chicken egg into white and yolk, put the first one temporarily in the refrigerator. In a suitable bowl, add the yolk, butter, 3-4 tablespoons of flour and salt - mix everything thoroughly and pour 150-200 milliliters of hot chicken broth while stirring, adding chopped garlic and herbs. Add more flour so that the dough for the dumplings turns out to be the consistency of sour cream.
4. Take the chilled white of a fresh chicken egg, beat into a thick foam and gradually add the dumplings to the creamy dough. By this time, the potatoes should be almost cooked and you can run the dumplings into the boiling broth. The process is simple, but first you need to dip a teaspoon into the hot broth and immediately, picking up the dough, dip it into the boiling water of the broth. Dip a spoon every time so that the dough is not brewed on it and the dumplings are the same. The finished dumplings noticeably increase in volume and float up and you need to cook them for 3-4 minutes, then start the fried vegetables and continue cooking over low heat for the last 5 minutes.
5. Chicken dumpling soup is ready. This soup is served hot in tureens or deep portioned bowls, garnished with chopped herbs on top. Additional spices are used by everyone to taste.

Chicken Rice Soup Recipe

There are no strictly fundamental differences from other chicken soups in this recipe, but the rice is quite capricious and does not forgive violations of the rules for its preparation.

Ingredients:

• chicken soup set: legs, thighs, breasts - 500-600 grams;
• fresh carrots - 2 medium roots;
• fresh onions - 1 medium onion;
• rice - 0.5 cups;
• boiled chicken egg - 1 piece;
• pepper, salt, bay leaf and herbs - to taste;
• drinking water - 3 liters.

Cook chicken soup with rice like this:

1. Pour water in the calculated volume into a saucepan of a suitable volume, put the washed soup set. Together with it, salt and spices, except for the bay leaf, which should be correctly laid a couple of minutes before the end of the broth boiling and must be removed and discarded.
2. By the end of cooking the chicken broth, peel the onions and carrots, wash and chop them for easy frying in a pan in vegetable oil.
3. Remove the chicken from the finished broth and immediately pour the washed rice into it and cook it until tender, at the end of cooking put the fried vegetables in a saucepan with chicken soup, simmer the soup over low heat for about 5 minutes. Remove the finished chicken soup from heat and let it brew for half an hour. Serve hot with chopped herbs, spices of your choice and half a boiled egg.

Simple Chicken Puree Soup Recipe

This recipe is for lovers of mashed soups, which must be cooked with flour and cream.

Ingredients:

• chicken fillet not on the bone - 300 grams;
• flour - 1 tablespoon;
• fresh cream - 200 grams;
• butter - 20 grams;
• celery root - 50 grams;
• salt and pepper to taste;
• chopped fresh herbs to decorate the soup.

Recipe: Chicken puree soup - cook like this:

1. Rinse the chicken fillet, dry with a paper towel and cut into small pieces. Wash and peel the celery root, chop it finely. Fry the flour in butter in a frying pan until golden brown and, putting the chopped celery in the same place, fry it with the flour with constant stirring for no more than five minutes.
2. Add the diced chicken fillet to the celery fried with flour and pour 1/3 of the cream into the pan. While stirring, simmer the fillet with celery over low heat until the meat is tender, remove from heat and cool.
3. As soon as the meat with celery and cream has cooled enough, put it in a blender, where it grind to a puree consistency, add the rest of the cream and beat again.

Heat the chicken puree soup and sprinkle with prepared chopped herbs on top.

Spring sorrel chicken soup recipe

You need to cook such a soup in early spring, until the sorrel is “oversaturated” with oxalic acid due to the cool temperature, but if you really want such a soup when it’s warm, then at the very end of cooking you need to add chalk at the tip of a knife.

Ingredients:

• chicken meat - 500 grams;
• fresh sorrel - 200 grams;
• fresh potatoes - 3 pieces;
• fresh carrots - 1 root;
• onion - 1 piece;
• vegetable oil - 3 tablespoons;
• table salt - to taste;
• bay leaf and black peppercorns;
• drinking water - 2.5 liters.

According to the recipe, prepare chicken sorrel soup like this:

1. Rinse the chicken meat, cut into pieces and place in a saucepan of a suitable size, where pour water and put bay leaf and peppercorns. Boil the broth after boiling until the meat is ready, constantly removing the foam with a slotted spoon so that the broth is flawlessly transparent, and you need to salt it at the end of cooking.
2. Peel and wash the vegetables: grate the carrots on a coarse grater, finely chop the onions with a knife. Fry chopped vegetables in a pan in vegetable or olive oil. Wash the peeled potatoes and cut into cubes. Cut the washed sorrel with a knife.
3. Remove the chicken from the finished broth onto a dish. And put chopped potatoes and chopped sorrel into the broth, which boil for 10 minutes over medium heat. Then add boiled chicken meat sorted out from the bones into the soup and cook chicken soup with sorrel over low heat.

Chicken Corn Soup Recipe

Chicken soup is good with any cereals and pasta - canned corn is also good company for it.

Ingredients:

• chicken meat - 300-400 grams;
• fresh carrots - 1 large root;
• ripe fresh tomato - 1 piece;
• sweet pepper - 1 piece;
• fresh chicken eggs - 3 pieces;
• canned corn - 1 jar;
• salt and spices to taste;

According to a simple recipe, cook chicken soup with corn like this:

1. Prepared chicken meat, peppercorns and bay leaves, washed and peeled fresh carrot root, washed tomato and sweet pepper whole, put in a saucepan with boiling water and cook for 40 minutes, periodically removing the resulting noise.
2. Remove the chicken and vegetables from the finished broth, remaining on low heat. Use vegetables at your discretion, and free the chicken meat from the bones and return to the pan with the broth, put the strained corn and finely chopped fresh herbs there.
3. Beat fresh chicken eggs and slowly pour into the boiling broth with continuous stirring. As soon as the soup re-boils, remove from heat and let it simmer under the lid for 30 minutes. Serve hot with croutons.

Polish Chicken Mushroom Soup Recipe

Chicken soup with mushrooms and even in Polish - intriguing all the same! Let's now figure out what products are needed to make this version of chicken soup ...

Ingredients:

• chicken fillet - 500 grams;
• champignons - 400 grams;
• thin vermicelli - 50 grams;
• onions - 2 pieces;
• tomato puree - 100 grams;
• fresh carrots - 1 root;
• fresh dill and parsley greens - a few twigs;
• salt and ground black pepper - to taste.

Prepare chicken soup with mushrooms in Polish as follows:

1. Put the prepared chicken fillet in a saucepan with water and cook for 40 minutes, periodically removing the resulting noise.
2. Peel vegetables and mushrooms, rinse and cut mushrooms into plates, carrots into thin slices, and onions into cubes.
3. Remove the finished chicken fillet from the broth, cool and cut into large bars. Put the chopped mushrooms and vegetables into the boiling broth and cook until the onions are soft.
4. 5 minutes before the soup is ready, put the cut meat and tomato puree in a saucepan. At the very end of cooking, add the vermicelli and let it boil for only 1 minute.
5. It remains to season with salt and pepper. Remove soup from heat, pour into bowls and serve hot, garnish with chopped fresh herbs.

Chicken Egg Soup Recipe

Ingredients:

• chicken meat - 400 grams;
• bouillon cubes - 2 pieces;
• chicken egg - 1 piece;
• fresh potatoes - 4 pieces;
• fresh carrots - 1 root;
• fresh onions - 1 piece;
• salt to taste;
• fresh dill - by preference.

1. Put prepared chicken meat in a saucepan with water, put on fire and bring to a boil. Then add the peeled whole onion and reduce the heat. Cook for another 15 minutes.
2. Cut the peeled and washed carrots, cut into cubes and send to the broth, which is cooked on low heat for another 15 minutes.
3. By this time, peel and cut the potatoes into pieces and put them in the broth, which continue to cook until the potatoes are tender.
4. By the time the potatoes are ready, add a couple of chopped bouillon cubes to the soup, beat the freshly salted egg and pour it into the boiling soup in a trickle while stirring. Finish the chicken egg soup with bay leaves and fresh chopped herbs.

The original recipe for chicken broccoli soup

A very attractive recipe for chicken broccoli soup - everything is in it: both taste and aroma, and looks attractive. You can surprise household members and even guests with such a soup, if you cook it clearly according to our recipe.

Ingredients:

• chicken breast - 500 grams;
• broccoli cabbage - 400 grams;
• fresh carrots - 1 root;
• onion - 1 piece;
• olive oil - 3 tablespoons;
• drinking water - 2 liters;
• salt and pepper to taste;
• fresh greens - by preference.

According to the original recipe: chicken broccoli soup - cook like this:

1. Place the chicken breasts in a pot of water, bring them to a boil and remove, and leave the broth on the fire for another 30 minutes.
2. Disassemble the slightly cooled meat into pieces. Cut the peeled onions into half rings and fry them in a pan with olive oil until tender. Cut the peeled carrots into casters and add to the fried onions and continue to fry them together for 5 minutes.
3. Rinse broccoli disassembled into inflorescences under running water and drain in a colander, then add it to vegetables and simmer over low heat under a lid for 10 minutes.
4. It remains to add chicken meat and stewed vegetables, salt, pepper and other spices to the boiling broth and continue to cook chicken broccoli soup for 20 minutes. Serve the soup hot with sour cream in each portion.

It is very important to cook chicken broth over low heat so that it turns out light and transparent. It is imperative to remove the noise with a special slotted spoon so as not to spoil the look of the broth with ugly flakes.

Fried carrots will give the broth a pleasant amber hue. If it is not in the recipe, turmeric, for example, can handle it.

Chicken puree soup accepts any vegetables: pumpkin, zucchini, potatoes. They should be pre-cooked separately and added to the blender along with the other recipe ingredients for the puree soup. You can't spoil the puree soup with vegetables, but reasonable proportions must be observed.