Preparing a quick lunch at minimal cost is the dream of any modern housewife. One popular option would be a hot liquid dish. Cooking does not take long and does not require any exotic foods. For example, you can cook potato soup with chicken and rice - a very tasty and satisfying dish.

Soup with potatoes and chicken

A simple option for a light lunch would be potato soup with chicken. The recipe is simple, and the preparation of this dish does not take much time.

Main products:

Vegetables should be rinsed and peeled before starting to prepare the soup.

It's important to know : so that the soup is not very greasy, you need to remove the skin from the chicken thighs.

Put the meat in a saucepan and add water, bring to a boil and boil over low heat for 10 minutes, periodically removing the foam from the soup. Add black allspice, laurel and salt to taste.

While the broth is cooking, you can chop the vegetables. Chop the peeled potatoes and carrots into medium cubes.

Chop the onion and garlic into small pieces. After 10 minutes of cooking the broth, add potatoes, onions and carrots to it. You need to throw the garlic about 5 minutes before the end of cooking. The whole mass should be mixed and cooked for 30 minutes.

Ready chicken soup with potatoes should be held under a closed lid for 10 minutes so that it becomes rich and aromatic.

First dish with rice and meat

Rice and chicken soup is a classic first course.

Required products:

The first step is to cook the meat. Undoubtedly, the best and most delicious broth will come out with homemade chicken, but if there is none, store-bought broth will do. In the preparation of the soup, you can use any meat part, but a more rich broth will come from chicken hams.

Rinse the meat under running water, then transfer it to a saucepan and fill it with filtered water. Salt to taste and add black pepper.

Within 20 minutes after boiling the broth with meat, it must be continued to cook over low heat for the broth to become transparent. Remove rising foam periodically.

While the meat is cooking, you need to cook the vegetables. Peel and rinse potatoes, peel onions, carrots. Cut the potatoes into small cubes. Chop the carrots into half rings.

Chop the onion into small slices. Before you put the vegetables in the container, you need to take out the leg and separate the meat from the bone. All prepared vegetables should be transferred to a container with broth and boil everything for 10 minutes.

Rice must be washed from dust and debris. Add it to a pot of soup and cook for 8-10 minutes. In this case, it is necessary to stir periodically. When you're done, you can add the boneless meat to the soup. It turns out a delicious rice soup with chicken, the recipe for which is simple and affordable even for a novice housewife.

Rich kharcho

The recipe for kharcho soup with potatoes and rice will undoubtedly delight you with its rich and piquant taste.

Required components:

In the preparation of kharcho soup, if desired, you can use both pork and chicken meat. Transfer the meat to boiling water and salt to taste.

The meat is cooked for about 20 minutes. Periodically remove the foam with a slotted spoon. While the broth is cooking, you need to prepare the vegetables. Rinse carrots, potatoes and onions under running water, peel and chop into small pieces.

Fry onions and carrots in a pan until golden brown.

Pour the washed rice into a saucepan for 20 minutes until the chowder is fully cooked. The chopped potatoes should be added to the soup 10 minutes before they are fully cooked.

In conclusion, fry vegetables, tomato paste, adjika, and other seasonings to taste are added. For saturation, turn off the heat and hold the finished dish under the lid for 10 minutes.

To make a delicious and beautiful soup, it is important to know some of the tricks and secrets of cooking.

Any modern housewife will be happy, spending a little time and effort, to treat her household with a delicious and rich soup made from healthy, affordable and inexpensive products.

Attention, only TODAY!

Step-by-step recipes for delicious chicken soups with noodles and potatoes in a classic style, options with all kinds of additions: dumplings, mushrooms, melted cheese, tomatoes and cream

2018-10-23 Marina Danko

Grade
recipe

40493

Time
(min)

Servings
(people)

In 100 grams of finished dish

8 gr.

9 gr.

Carbohydrates

9 gr.

156 kcal.

Option 1: Chicken noodle soup with potatoes - a classic recipe

Today we will cook, in my opinion, the most delicious chicken soup with noodles and potatoes. Soup is easy to prepare, it is chicken soup that is best made with fine thin noodles, everyone loves this soup - both children and adults. For the recipe, it is best to use homemade chicken, it is most suitable, the broth comes out fragrant, rich.

It is better to use vermicelli for the recipe of durum wheat, it will not boil down, it will remain whole. Be sure to add carrots and onions, potatoes, a little greenery. Chicken soup is the perfect meal for a lunchtime meal, and the whole family will be happy with such a hearty and delicious meal.

Ingredients:

• Homemade chicken - 300 g
• Water - 1.5-1.7 l
• Potatoes - 2 pcs.
• Carrots - 1 pc.
• Bulb onion - 1 pc.
• Vermicelli - 60 g
• Salt, pepper - to taste
• Vegetable oil - 1 tablespoon
• Dill - 5 branches

Cooking process

Prepare all products according to the list. Take a saucepan that is suitable in volume, fill the pan with water, then put it on the fire, bring to a boil. You can use any pieces of chicken, rinse and dry them first. Dip pieces of chicken into boiling water, then cook the chicken for 30 minutes.

After the specified time, it is necessary to peel and wash the potato tubers, then wash and dry them. Cut the potatoes into medium-sized cubes and send them to the pan - cook the potatoes in the broth for 15 minutes.

Peel the onions, rinse and dry. Cut the onion into small cubes.

Peel and wash the carrots, then grate the carrots on a medium grater.

Heat a spoonful of oil in a frying pan, then put the carrots and onions, fry the vegetables for 5-6 minutes, stir occasionally.

When the potatoes are ready, take out the chicken, disassemble it into pieces and return it back to the pan.

Pour frying and noodles into a saucepan, bring to a boil, salt and pepper, turn off the heat.

Add chopped dill if desired. Cover the pot with a lid and infuse the soup for 5-7 minutes

Then arrange on plates and serve.

Bon Appetit!

Option 2: A quick recipe for chicken noodle soup with potatoes

To prepare chicken soup as quickly as possible, it is preferable to choose fillet for the broth. Pieces of meat cook much faster than bony pieces. Vermicelli should also be chosen correctly. The best option for a quick recipe is a thin spider web. We will not saute the vegetables, we will get a light soup, which is quite suitable for dietary nutrition.

Ingredients:

• a pound of fresh chicken fillet;
• 100 grams of spider web vermicelli;
• small onion;
• half of a medium-sized carrot;
• three medium-sized potatoes.

How to Quickly Make Simple Chicken Noodle Soup with Potatoes

We wash the fillet well, cut it, put it in a saucepan with 2 liters of water.

We put a whole, but peeled onion in water with meat, place the pan on intensive heating. Before boiling, collect and throw away the foam without fail. Despite the fact that it will be much less than from bony pieces, it is still undesirable to leave it.

While the broth is boiling, peel the carrots and rub them finely. Add the chopped carrots to the pan only after all the foam has been removed.

Cook the chicken fillet over medium heat under the lid for a quarter of an hour, then put it on a plate. Be sure to cover the pot to prevent the chicken pieces from chapping.

Dip finely chopped potatoes into the boiling broth. Do not cut into slices, they will take longer to cook. At this stage, the broth should be slightly salted.

After boiling the potatoes until soft, add the meat and noodles. We bring the soup to a boil and immediately remove it from the stove - the "cobweb" does not need to be boiled. After letting stand for a while, pour the chicken soup into bowls and serve.

Option 3: Italian chicken soup with noodles and potatoes (with cream)

In Italian cuisine, many dishes are prepared with cream, and first courses are no exception. Chicken broth and cream are the perfect combination. The soup comes out moderately thick, due to the addition of starch. Do not try to replace corn product with a potato analogue, you will not get the proper taste.

Ingredients:

• thin vermicelli - 120 gr.;
• 450 gr. chicken fillet;
• half a glass of canned corn;
• two potatoes;
• a spoonful of corn, dry starch;
• three tablespoons of milk;
• two-thirds of a glass of heavy cream.

How to cook

First, let's cook the broth. It can be prepared from only one fillet, or you can add one chicken back to dietary meat - the soup will come out richer and more satisfying. Fill the washed chicken with five glasses of cool water, cook a transparent broth according to all the rules. It is advisable to immediately cut the breast into pieces. If you used only fillets, cook for no longer than 20 minutes, if you put the back, double the time.

We take out all the meat from the chicken broth. The back, if added, is removed, it will not come in handy, and we put the fillet in a plate and cover.

Quickly add finely chopped potatoes to the boiling broth and boil until softened.

Simultaneously with the potatoes, in a separate saucepan, according to the instructions on the package, prepare the noodles. We throw the finished products into a colander, rinse with hot water and dry well.

When the potatoes are cooked, continuously stirring the contents of the pan, pour in the cream in a thin stream. Dip the boiled fillet into the soup and, without bringing it to a boil, boil for ten minutes.

Pour the milk into a small bowl and stir the starch in it thoroughly. Pour the mixture into a saucepan with soup and immediately stir it well.

Season with pepper, add a little salt, add corn and well-dried noodles. Boil the soup with a slight boil for a couple of minutes, and serve immediately.

Option 4: Delicate chicken soup with noodles and potatoes, mushrooms and melted cheese

Another chicken soup with a delicate creamy taste. This time, we will not introduce cream into the first dish, but supplement it with melted cheese. A quality product is a guarantee of excellent taste, you should not take cheese with herbal additives. For flavor, complement the chicken soup with mushrooms.

Ingredients:

• three small potatoes;
• 70 gr. small vermicelli;
• fresh champignons - 150 gr.;
• 100 gram processed cheese;
• any parts of a steamed chicken carcass - 300 gr.;
• onion, onion;
• 35 ml of vegetable oil, highly refined;
• Bay leaf;
• one and a half liters of water.

Step by step recipe

The first thing to start with is to prepare a clear broth. To make the soup rich, the bony parts of the bird are preferable, and for faster cooking, you can use the breast. After washing the chicken and filling it with two liters of water, set it to heat. After removing the foam and boiling, lightly add the broth. After adding lavrushka, cook under the lid with a slight boil: breast 25 minutes, bony pieces twice as long.

While the base of the soup is being cooked, we prepare the mushrooms and vegetables. We wash the champignons, cut into slices. It is better to cut large mushrooms into wide strips. Finely chop the onion, cut the potatoes into thin cubes. Do not forget to pour water over the potatoes so that they do not darken.

In a frying pan, in a small amount of oil, sauté the onion, add the mushrooms and heat until all visible moisture has evaporated.

We take out the meat from the chicken broth. Cool slightly, cut into pieces, if there were bones, remove them.

Put potatoes and meat in a saucepan with boiling broth, boil for about eight minutes. Add mushrooms stewed with onions and cook a little longer.

Dip the vermicelli into the soup. After stirring thoroughly, we continue to cook until the pasta is cooked. The vermicelli should feel soft on the outside, but remain harsh on the inside.

Add small cubes of processed cheese and heat, stirring until they disperse. After boiling the soup for another minute, turn it off.

For such a soup, you can take cream cheese in trays, it will disperse faster. Champignons can be replaced with oyster mushrooms or any lamellar forest mushrooms, such as chanterelles or honey agarics.

Option 5: Quick chicken soup with noodles and potatoes (with meatballs)

Another quick chicken soup. No time consuming broth preparation. Small meatballs are formed from poultry meat, twisted into minced meat, which give the soup a hearty broth.

Ingredients:

• fresh chicken fillet, weighing up to 400 grams;
• a small carrot and five medium potatoes;
• bulb;
• 80 gr. pasta (vermicelli);
• two tablespoons of oil;
• a small leaf of laurel.

How to cook

Washed fillet, dry. Cut into pieces, twist in a meat grinder. You can also take a purchased semi-finished product - the minced meat should be dense and homogeneous.

Sprinkle the minced chicken with pepper, add a little salt, then mix well and beat off. With moistened hands, we sculpt small-sized meatballs. For juiciness, you can add onions to the minced meat. It needs to be twisted after the meat or grated on a medium grater.

Bring two and a half liters of drinking water to a boil. Dip the meatballs into a boiling liquid, and after boiling again, cook over medium heat for 10 minutes.

While the meatballs are boiling, save the onions and carrots in butter. The finished dressing should not come out dry or over-fried. Stir vegetables often, if necessary, add a little water from the pan (2-3 tablespoons).

Put the diced potatoes in a saucepan with boiled meatballs. Having removed the foam, we boil for a quarter of an hour.

Put the vegetable sauté in the soup, add the vermicelli. After adding lavrushka, add salt to taste and boil for about five minutes, until the pasta is cooked.

Option 6: Light chicken soup with noodles and potatoes on the wings (with eggs)

Ingredients:

• four large chicken wings;
• large potato;
• two eggs;
• carrot - one small root vegetable;
• dill sprigs;
• two tablespoons of fine vermicelli;
• small onion;
• two peas of allspice;
• garlic.

Step by step recipe

Having cut the wings at the joints, rinse and lower them into a saucepan with one and a half liters of clean water. After boiling, removing the foam, add the onion without husks, peppercorns, two cloves of garlic and lavrushka. Cooking broth for a quarter of an hour.

Remove all spices, garlic and onions from the finished broth. They are not needed, all the flavors have already been received by the broth.

We peel carrots and potatoes. Three medium grater carrots, cut the potato tubers into small cubes, dip the vegetables into the broth and continue to cook until the potatoes soften.

Cook eggs separately. To make the shell come off well, be sure to add a spoonful of salt to the water. Cool the hard-boiled eggs by dropping them into a bowl of cold water, then peel them and cut them into wedges.

Pour noodles into a saucepan with ready-made potatoes. Stir well, bring the soup to a boil, then boil over low heat for three minutes. At the end, add finely chopped dill and eggs.

Option 7: Summer chicken soup with noodles and potatoes

A simple recipe for chicken soup with tomatoes. Tomatoes will give the soup not only a slight sourness, but also a pleasant color. If not, fresh tomatoes can be substituted for canned or frozen ones.

Ingredients:

• steamed chicken - 600 gr.;
• 300 grams of potatoes and fresh ripe tomatoes;
• small onion head;
• 60 gr. vermicelli;
• garlic;
• 100 grams of fresh or frozen peas;
• corn oil - 30 gr.;
• dill or young parsley to taste.

How to cook

Prepare broth in one and a half liters of water. The time depends on which part of the bird they took. The breast should be cooked for no more than half an hour, poultry meat with bones, forty minutes. It is advisable to cut the meat immediately so that it does not have to be removed from the broth and disassembled later.

Put peeled and chopped potatoes into the boiling broth. Bringing to a boil, remove the foam and leave on low heat.

We wash the tomatoes. Scalded with boiling water, remove the peel from the tomatoes and cut into slices. Add tomato slices to the soup along with green peas, after 15 minutes. after potatoes.

We clean two garlic cloves and an onion. We cut both of them into small pieces. Fry the onion and garlic in oil until the onion slices lose their dullness.

Put the contents of the pan in a saucepan with soup and cook for another quarter of an hour.

After pouring the vermicelli into the soup, bring to a boil. After boiling on low heat for 7 minutes, turn it off and let it stand for the same amount.

Sprinkle each serving of chicken soup with finely chopped dill.

Option 8: Hearty chicken soup with noodles and potato dumplings

You can put potatoes in soup not only in slices. The first dish will have an original look if you make dumplings from potatoes. The recipe, like the previous ones, is simple, despite the originality.

Ingredients:

• potatoes - five small tubers;
• three and a half liters of chicken broth;
• small size carrot;
• medium onion;
• large egg;
• three tablespoons of vegetable and one butter;
• garlic head;
• half a glass of fine vermicelli;
• two tablespoons of flour.

Step by step recipe

The broth is prepared in advance or boiled directly during the preparation of the soup. To get three and a half liters of rich chicken broth, you need to take 700 grams of bony parts of a bird for 3.5 liters of water. When cooking, the broth is seasoned with lavrushka and peppercorns, it is good to put vegetables. Onions and carrots are dipped whole, having previously peeled and rinsed well with water.

Boil peeled potatoes in a separate saucepan until tender. After draining the water, knead the mashed potatoes and cool it slightly.

Pour flour into the cooled mashed potatoes, pepper a little. After breaking the egg, add lightly and mix thoroughly. The potato dough should slide off the spoon easily.

Saute finely chopped onion and grated carrots in medium shavings in a mixture of both oils.

Put the finished broth on high heat. As soon as it starts to boil, dip two teaspoons in it. After holding for about 15 seconds, with one we pry a little potato dough, with the other we help to form a neat dumpling from it, and dip it into the boiling broth. Having released all the potato dough in this way, we wait for the boil.

We fill the soup with vegetable frying, add some salt and add the noodles. After boiling until soft, add chopped garlic, you can put a little chopped dill.

Option 9: Aromatic Chicken Noodle Soup with Potatoes (Smoked)

Soups based on natural smoked meats are obtained with a special, rich aroma. Such dishes seduce with a pleasant taste and light haze aroma. Chicken soup with noodles and potatoes on smoked wings should also be included in the menu for the sake of variety.

Ingredients:

• five smoked wings;
• 600 gr. potatoes;
• a small size carrot and a head of onion of the same weight;
• three tablespoons of finely broken spaghetti;
• a slice of lemon;
• four peas of black pepper;
• refined oil;
• finely chopped parsley - one and a half tablespoons.

How to cook

We cut the smoked wings into two parts at the joint. Putting it in a saucepan, pour a three-liter volume with water and place it on the stove. Bringing to a boil, set the heating to quieter, cook the broth for a quarter of an hour.

We wash the peeled potatoes well with running water, cut into medium-sized cubes.

Dip the potatoes into the boiling broth, lay the lavrushka and peppercorns. After closing the lid, we continue to cook the soup over low heat.

While the potatoes are boiled, sauté finely chopped onions with grated carrots in vegetable oil until soft.

We spread the frying in the broth to the finished potatoes. After mixing, add the vermicelli and bring the soup to readiness. At the end, add chopped greens, remove from the stove. Put a slice of lemon in the finished soup and let it stand for fifteen minutes.

Option 10: Traditional chicken soup with noodles and potatoes

It just so happened that "the chicken soup" is undoubtedly noodles. And the noodles itself, mixed with a homemade egg, will not be bypassed by any pasta competitor. Such unpretentious soups are prepared in the village and the capital, seasoned with tomato or adjika, left white and even boiled from smoked wings. Right now, we propose to cook the simplest, classic, soup from the available products.

Ingredients:

• half of a steamed chicken carcass, about 700 gr.;
• three potatoes;
• a small head of onion and a medium-sized carrot;
• 100 grams of thin vermicelli or spaghetti;
• two medium-sized leaves of lavrushka;
• two tablespoons of pure vegetable oil.

Step-by-step recipe for chicken noodle soup with potatoes

The taste of the soup largely depends on the quality of the broth; the chicken must be thoroughly rinsed with cool water, examining the skin for feathers. If there are stumps left, they should be removed and the easiest way to do this is with tweezers.

We put the chicken in a saucepan, without chopping it into pieces, pour 2 liters. cool water. Try to use only filtered water, the quality of the broth largely depends on it.

We place the pan on the “fastest” heat, bring the contents to a boil. It is important during this period of time to carefully collect the foam, mixing with the broth while boiling, it will spoil it, making it cloudy.

After boiling, lower the heat to medium, add lavrushka and cover with a lid. On average, the chicken broth takes up to 45 minutes, the poultry meat should become soft and well separated from the bones.

While the broth is being prepared, in order to save a bit of time, you can prepare a sauerkraut. We peel the carrots and onions, rub the root vegetable with a medium grater, and cut the onion into small pieces. Saute vegetables in oil until golden brown.

Thinly peel the potatoes, dissolve the tubers in thin sticks or cubes. It is this kind of cutting that is preferable for chicken soup, but you can cut it at your discretion - larger. Fill the potatoes with water so that they do not darken until the right moment.

The chicken broth is ready, now you need to get the chicken out of it and be sure to strain it. Pour the filtered broth into a saucepan and set it back on high heat. We pick the frozen meat from the bones, cut into medium-sized slices or disassemble it by fibers.

Dip the potatoes into a boiling broth. After boiling until soft, add sautéing and pieces of meat, add some salt. Bringing to a boil, dip the noodles into the soup and stir well. Boil over low heat for about seven minutes and remove from the stove. It is important not to digest the vermicelli, otherwise it will turn sour and turn into porridge.

The finished noodle soup should definitely stand for a while. Soak it for at least a quarter of an hour, the vermicelli will swell a little more and be saturated with the aromas of the soup.

From childhood, we learn simple truths, one of which, of course, is the importance of first courses in the daily diet and the body's need for hot food. Therefore, potato soup with chicken is familiar to many from early childhood. This is an appetizing memory of the early years, when parents called to the table, where a plate with a hot dish was smoking. Such a recipe becomes a real gift for a weakened body, because there are no risky and specific ingredients, only useful and harmoniously combining products. The calorie content of the soup can vary depending on the recipe used by the hostess.

Chicken Potato Soup is easy to make based on a classic recipe using basic ingredients, but you can experiment by changing the list of ingredients to give the soup a new flavor.

Hot meals are incredible benefits, but they can be quite light. In particular, potato soup should be low in calories, but at the same time the recipe will be relevant for both children and adults. Calorie content can be variable, it all depends on the list of ingredients. But even on chicken, the broth turns out to be rich and rich, and therefore it is quite useful for restoring strength, which is necessary after an illness or during it. It will take only 40-50 minutes to prepare the soup, no matter which recipe is taken as a basis.

Where to begin?

Of course, the first step is to take care of the ingredients needed to make the soup.

The amount of food depends on the size and number of servings in the dish. For the first time, you can take a small saucepan of 3 liters. So, the recipe assumes the presence of:

• half a kilogram of chicken breast; for greater richness, you can use not only the breast, but also the chicken wing;
• potatoes, 5 medium potatoes are enough;
• carrots - 1 piece;
• half a glass of rice (assuming you prefer rice soup);
• onions - 1 piece;
• Spices, fresh herbs and vegetable oil are added to taste.
• If you have time left, you can cook the soup with homemade noodles.

For this you will need:

Cooking technology

1. Cooking soup is a real art, and it's not about the difficulty of the process, but about the moral component. If you cook soup without a soul, then the taste will turn out to be "C". You need to cook in a good mood and respectful attitude to food. For example, a chicken carcass must be thoroughly rinsed with a cold stream, and then sent to a saucepan with water. Season with salt to taste and from time to time remove the foam from the surface of the water to keep the broth clear.
2. While the chicken is ready to go, you can turn to the vegetables. First you need to deal with the onions: peel and chop them. You need to do the same with carrots, but you can grate it on a fine grater.
3. The main ingredient in potato soup, potatoes, must be peeled and cut into small wedges.
4. Now is the time to prepare the fry. To do this, heat the vegetable oil in a frying pan and fry the onions and carrots. Vegetables should be fried for 5-10 minutes under the lid, and then they need to be stewed for the same amount of time. If you initially fry vegetables without oil, then you can reduce the calorie content of the dish.
5. The chicken is probably already cooked and you can remove it from the pan to separate the bones and chop the flesh.
6. If the soup is with rice, then we rinse the rice and send it to the broth along with the potatoes. After 10 minutes, you need to do the same with vegetables and meat. The soup still needs to boil for another 15 minutes until fully cooked.

With homemade noodles

Consider another option where you can make noodle soup. This can be done while the chicken is boiling. Remember that noodle soup has a slightly higher calorie content than its rice counterpart.

1. Combine eggs, flour and water in a deep bowl. Knead a tough dough and let it rest for half an hour. After that, the dough needs to be rolled out and cut into thin strips. Now the noodles need to be dried in the oven at 50 degrees.
2. This recipe does not imply the thickness of the dish, so you can do without chopping onions and carrots, but their aroma is needed for the broth, so you need to send a whole carrot and a washed onion in a husk right along with the chicken to the pan. These ingredients will not only bloom the taste of the broth, but also give it a pleasant amber hue.
3. The vegetables need to be removed after 20 minutes and, along with the potatoes, add a certain amount of chopped carrots and onions.
4. When the potatoes are almost ready, it's time to add the homemade noodles. You need to boil everything until cooked, and before serving you need to add lemon juice, bay leaf and chopped parsley.

For those who follow the figure

Many people think that potato soup is a dish of Russian cuisine, but one can argue with that. For example, in Romanian and Moldovan cuisine there is a hot national soup called zama, which should have a slight sourness. Such a dish is relevant both in hot and cold weather, but depending on the season, you can change the calorie content. The variation with homemade noodles is exactly what the deputy is. In the original version, the soup can become part of the diet, since its calorie content per 100 grams is only 43.4 calories.

There are gourmets who love potato soup combined with mayonnaise or sour cream. I must say that the deputy did not initially envision such a method of eating, but after all, it all depends on taste. The calorie content increases significantly with the addition of such ingredients and ranges from 140 to 250 calories per 100 grams, depending on the amount added.

In contact with

Good day, dear visitors to my culinary site!

Today we will cook a light chicken soup with potatoes, the broth recipe is very simple and cooks quickly enough without much effort, as they say "in one go."

I believe that everyone should have fasting days for the stomach, sometimes give him a break from heavy food (fried and food from fast foods). Chicken soup with potatoes a great option to please yourself with a delicious, healthy and light dish. The soup is exclusively cooked, none of the ingredients will be fried, I advise you to use exclusively chicken fillet as a broth.

Why exactly chicken fillet, you probably already guessed, is an excellent carrier of high-quality protein and practically does not contain fats that we do not need. If you have never cooked anything, do not worry about this, you will definitely cope with this, since its second name is "simple as pie". In general, we will not pour excess water, we will proceed directly to the preparation of the dish.

The ingredients we need will look like this:

• Chicken fillet - 300 grams;
• Potatoes - 300 grams;
• Carrots - 100 grams;
• Onions - 100 grams;
• Salt, pepper - to taste;
• Bay leaf - 2 pieces;
• Dill is a small bunch.

Cooking chicken soup with potatoes

The cooking process is quite simple, I would say standard. Wash the chicken fillet and cut it into small pieces with a knife.

We will peel the onion from the husk and cut it into small cubes, I already said that we will not fry for this soup, so the onion should be small, since we will not fry it.

A standard procedure is also carried out with carrots - wash, peel and finely chop. Here we will not use a grater, we will cut the carrots by hand using a knife. We cut the carrots in half lengthwise and cut them across in thin layers, it should turn out approximately, as in the photo below.

Now that all the ingredients are prepared, let's start making the soup. Pour about one liter of water into a small saucepan and send our chopped chicken fillet into the pot with water. We bring the water to a boil, I think it will boil in about ten minutes.

When the water boils and the meat begins to boil, it will produce foam, so at this stage, using a spoon (slotted spoon), collect and throw away the foam.

Now that the chicken fillet is practically boiled, it remains only to send all the ingredients to boiling water for the meat. Throw carrots, potatoes, onions and bay leaves into a saucepan, do not forget to add salt, pepper and mix it all. We will cook the soup until the potatoes are ready, it depends on the type of potato itself and on the stove on which you cook it, it took me about thirty minutes.

Chicken soup with noodles and potatoes, despite such a variety of ingredients, is quite simple to prepare. Be sure to try one of the hand-picked recipes.

Basic recipe, no frills, perfect lunch for the whole family.

Required products:

• 300 grams of chicken;
• spices to your taste;
• four large spoons of vermicelli;
• onion and carrot;
• five potatoes.

Cooking process:

1. Pour water into a saucepan, put the chicken there and boil it for 30 minutes, and then take it out if you have a carcass with bones. If fillet, then you can leave it.
2. Cut the potatoes into small squares, put in the broth, bring to a boil.
3. At this time, chop the onions and carrots, fry in a pan and put them in the soup when the potatoes are almost ready. At the same stage, add seasonings.
4. After five minutes, add the specified amount of vermicelli, cook for another couple of minutes, remove from heat and let it brew for 10 minutes.

Recipe for cooking with noodles

Another easy recipe in which noodles can be either cooked or homemade.

Required products:

• carrots and onions;
• two cloves of garlic;
• 100 grams of noodles;
• about 400 grams of chicken;
• herbs and other spices to your taste.

Cooking process:

1. Cut the meat into small pieces, put it in a saucepan with water and cook for about 30 minutes, constantly removing the foam flakes.
2. During this time, you need to chop all the vegetables, cut the potatoes into cubes and add to the soup. Rub the carrots, turn the onions and garlic into small squares. If desired, they can be fried or immediately spread into the broth when the potatoes are already soft. Do not forget to add spices to taste.
3. The noodles are placed last, kept on the fire for about two minutes, after which the dish should be infused for a while and can be served, garnished with fresh herbs.

In a multicooker

Chicken soup with noodles and potatoes can also be made in a slow cooker. The taste is completely different.

Required products:

• four spoons of vermicelli;
• three potatoes;
• onion and carrot;
• seasonings as desired;
• about 300 grams of chicken.

Cooking process:

1. We peel all the vegetables, rinse, cut into small pieces and put them in the multicooker bowl.
2. We do the same with chicken, chop and add to vegetables.
3. All components must be sprinkled with the selected spices, preferably salt and black pepper among them, mix everything well.
4. Fill the contents with water, set the device to the "Soup" or "Stew" mode for an hour.
5. When the time is almost over, add the vermicelli, about 5 minutes before cooking.

With the addition of mushrooms

You can diversify your usual dish with other ingredients, such as mushrooms.

Required products:

• 300 grams of chicken meat;
• seasonings to your taste;
• four potatoes;
• 200 grams of mushrooms;
• carrot and onion;
• three spoons of vermicelli.

Cooking process:

1. Put a pot of water on the stove and place the chopped chicken in it, leave it for 30 minutes to make a broth.
2. We rub carrots, chop mushrooms and onions. First, lightly fry the onion in a pan, then put the mushrooms, wait until all the liquid has left, and at the end add the carrots. We keep on the stove until all the vegetables are soft.
3. We turn the potatoes into cubes and put in the broth after the specified time, wait for the boil and add the fried vegetables, seasonings, mix.
4. When the potatoes are almost ready, add the vermicelli, cook for a few more minutes and remove from the stove.

Tomato soup with chicken and noodles

A terrific soup recipe that is prepared with a minimum of ingredients.

Required Ingredients:

• seasonings to your taste;
• 300 grams of tomatoes in their own juice;
• two potatoes;
• 250 grams of chicken;
• 50 grams of vermicelli;
• fresh herbs.

Cooking process:

1. We put the broth to boil. To do this, put chopped chicken in cold water and cook for about 30 minutes.
2. Turn the potatoes, onions and tomatoes into small cubes. Put the potatoes in the soup immediately after preparing the broth, and fry the onions with tomatoes and spices in a pan.
3. Combine the resulting roast with chicken broth, add the vermicelli, cook for another three minutes, let it brew. When serving, decorate with green mass.

With smoked chicken

Smoked meat can make the dish richer. Be sure to try this recipe.

Required products:

• onion and carrot;
• 50 grams of vermicelli;
• smoked chicken weighing 300 grams;
• two potatoes;
• seasonings as desired.

Cooking process:

1. Boil smoked meat for about 20 minutes. During this time, we prepare the rest of the products.
2. Chop onions and carrots, fry a little in a pan. Cut the potatoes into cubes and dip them into the soup as soon as the specified time has passed. Add the selected spices to your taste.
3. After another 10 minutes, when the potatoes become soft, add the frying, and then the noodles. Cook over low heat for about five minutes and the dish is ready.

Chicken soup with noodles, potatoes and egg

Delicious, simple and hearty soup will not only provide the body with good nutrition, but also help diversify the menu.

Required products:

• about 350 grams of chicken;
• three potatoes;
• one onion and carrot;
• seasonings to your taste;
• egg.

Cooking process:

1. Place the meat in a saucepan, fill it with water and cook for 60 minutes, constantly removing excess foam. After the broth is ready, the chicken needs to be removed, cut and placed back.
2. Chop the potatoes into cubes and put them in a saucepan.
3. While the potatoes are boiling, prepare the carrots and onions: chop them, fry them in a pan and combine with the rest of the products.
4. After 2-3 minutes, add spices and noodles.
5. It remains only to add the egg and the soup is almost ready. We drive it into a bowl, mix well until smooth and pour into the soup. We are waiting for the contents to boil again, keep on fire for about two minutes and remove. You can serve it with herbs and sour cream.