Chicken broth soup is a classic dish that has been familiar to us since childhood. In the cold season, a fragrant, hot potion will not only satisfy hunger, but also help to keep warm. The dish, at first glance, is very simple, but experienced housewives know special secrets and subtleties. Properly cooked chicken stock is an excellent base for a variety of soups.

How to make chicken broth

The taste and concentration of the broth largely depends on the poultry, so try to buy homemade chicken soup - this way the soup will bring the maximum benefit. The rich liquid will come from a whole bird or from a piece of meat with bones. Do not cook broth only from chicken fillet. Try to fill the bird with only cold water, and after boiling, remove the foam, add vegetables.

Chicken broth recipes

After reading the recipes, you will not have a question how to cook chicken broth. A low-calorie meal can be included in the daily diet. Add seasonings, vegetables, cereals, and other additives to your broth as you like. Before cooking, wash the chicken thoroughly under running water, cut into small pieces if necessary.

Chicken

• Cooking time: 65 minutes.
• Servings Per Container: 6 Persons.
• Calorie content: 36 kcal / 100 g.
• Purpose: lunch.
• Cuisine: Russian.

If you don't know how to cook chicken broth, try this method. The liquid can be used as a base for a soup, or consumed as an independent dish. The broth has valuable nutritional properties and is rich in protein. In order for the dish to be even healthier, the first broth is drained during the cooking process. This helps to reduce the amount of purine bases.

Ingredients:

• chicken - 1.5 kg;
• salt to taste.

Cooking method:

1. Place the whole bird in a saucepan and add water. Put it to boil.
2. Avoid heavy boiling. If foam appears, remove it with a slotted spoon.
3. Season with salt, reduce heat, cover and simmer for about an hour.

Chicken breast

• Cooking time: 1 hour.
• Servings Per Container: 3 Persons.
• Calorie content of the dish: 113 kcal / 100 g.
• Purpose: lunch.
• Cuisine: Russian.
• Complexity of preparation: easy.

Chicken breast broth is a low-calorie first course that can be given to children on a diet. Give preference to poultry, then your dish will be rich and will acquire a pleasant golden color. You can place the boiled breast in the broth when serving, or serve it separately. Add fresh herbs to a plate for an even tastier first course.

Ingredients:

• chicken breast - 200 g;
• salt - 5 g;
• dill - 5 g.

Cooking method:

1. Pour water over the chicken, salt, put the container on medium heat.
2. When the liquid boils, lower the temperature, remove the foam. Cook for about an hour.
3. Add the herbs 10 minutes before the chicken is ready.

From chicken legs

• Cooking time: 95 minutes.
• Servings Per Container: 4 Persons.
• Calorie content of the dish: 129 kcal / 100 g.
• Purpose: lunch.
• Cuisine: European.
• Complexity of preparation: easy.

In the photo, we often see a beautiful golden chicken broth. By following the directions in the recipe, you can prepare this dish too. Leg broth is an excellent base for soups. Before starting cooking, it is recommended to soak the meat in cold water for an hour. To reduce the amount of fat, remove the skin from the legs.

Ingredients:

• chicken legs - 1 kg;
• salt - 5 g.

Cooking method:

1. Place the bird in a saucepan, add water.
2. Wait until boiling, remove the foam, add salt.
3. Cook the legs over low heat for about 90 minutes.
4. Remove the pan from heat.

Chicken drumstick

• Cooking time: 1 hour.
• Servings Per Container: 3 Persons.
• Calorie content: 80 kcal / 100 g.
• Purpose: lunch.
• Cuisine: European.
• Complexity of preparation: easy.

Chicken drumstick is good for rich, golden broths. You can use the prepared meat in other dishes, or, by dividing it into small pieces, leave it in the soup. Take at least 3 legs, from a smaller amount the taste will not be bright enough. To remove excess fat and reduce calories, remove the skin before heat treatment.

Ingredients:

• chicken drumstick - 4 pcs.;
• salt - 5 g;
• bay leaf - 2 pcs.;
• allspice - 5 g.

Cooking method:

1. Fill the shin with water.
2. Wait for the foam to appear, remove it with a slotted spoon.
3. Salt water, add spices.
4. Let the broth simmer for 1 hour at the lowest temperature.

With potato

• Cooking time: 1 hour 10 minutes.
• Servings Per Container: 5 Persons.
• Calorie content of the dish: 102 kcal / 100 g.
• Purpose: lunch.
• Cuisine: Russian.
• Complexity of preparation: easy.

The chicken broth with potatoes recipe allows you to prepare a first course that can replace a full meal at lunch. It is better to use starchy vegetable varieties that boil well. How much chicken to cook for broth depends on the age and size of the bird. Even the most inexperienced housewives can make a delicious soup using this chicken broth recipe.

Ingredients:

• chicken - 1 kg;
• potatoes - 500 g;
• salt - 5 g;
• parsley - 10 g.

Cooking method:

1. Place the chicken in a saucepan, add water.
2. Bring the liquid to a boil, remove the foam, salt.
3. Add potatoes, cook over low heat.
4. Place the parsley in the boiling broth 5 minutes before the end of cooking.

With egg

• Cooking time: 85 minutes.
• Servings Per Container: 3 Persons.
• Calorie content: 151 kcal / 100 g.
• Purpose: for lunch.
• Cuisine: Russian.

The recipe allows you to make a delicious broth that can be your favorite food. Healthy and natural ingredients will quickly satisfy your hunger. To prevent your soup from becoming cloudy, be sure to remove the foam and reduce the temperature to a minimum. Prefer homemade chicken and eggs, especially when cooking for a small child.

Ingredients:

• chicken meat - 400 g;
• carrots - 1 pc.;
• egg - 1 pc.;
• onion - 1 pc.;
• potatoes - 3 pcs.;
• salt to taste;
• dill - 10 g.

Cooking method:

1. Place the meat in a pot of cold water.
2. After boiling, remove the foam, reduce the heat and put the whole onion.
3. After 10 minutes add vegetables, boiled eggs, herbs.
4. Turn off the heat after half an hour.

With vegetables

• Cooking time: 2.5 hours.
• Servings Per Container: 7 Persons.
• Calorie content of the dish: 152 kcal / 100 g.
• Purpose: lunch.
• Cuisine: European.
• Complexity of preparation: medium.

The recipes of the first chicken with vegetables have long won the hearts of many housewives, as this is a simple and very useful drug. How to prepare a dish if there is no time? - you will find the answer to this question in the recipe. Take a variety of vegetables and combine them for the perfect flavor. Depending on the season, you can add fresh herbs or a variety of dry seasonings.

Ingredients:

• chicken meat - 500 g;
• carrots - 1 pc.;
• onion - 1 pc.;
• celery stalks - 2 pcs.;
• salt to taste;
• dill - 10 g.

Cooking method:

1. Fry the onions with carrots, celery until tender, add salt.
2. Rinse the meat, place in a saucepan, add ready-made vegetables and herbs there.
3. Pour cold water over everything, leave on medium heat until boiling.
4. Remove foam, reduce gas, cook until tender.
5. Disconnect, let it brew for an hour.

Rich

• Cooking time: 75 minutes.
• Servings Per Container: 5 Persons.
• Calorie content of the dish: 181 kcal / 100 g.
• Purpose: lunch.
• Cuisine: European.
• Complexity of preparation: medium.

Rich broth is a great way to satisfy your hunger. This is a delicious, healthy food that is suitable for adults and children from a very young age. Follow the directions in the recipe exactly and you will be able to cook a clear broth. Homemade noodles, cereals will be a great addition. In order for the soup to turn out rich, do not forget to skim off the foam.

Ingredients:

• chicken - 1 pc.;
• carrots - 1 pc.;
• onion - 1 pc.;
• black pepper - 5 pcs.;
• oil - 1 teaspoon;
• garlic - 2 cloves;
• pasta to taste;
• parsley - 1 bunch;
• bay leaf - 3 pcs.;
• salt to taste.

Cooking method:

1. Place the whole chicken in a saucepan and simmer over low heat for about an hour.
2. Then the broth is filtered.
3. Cut vegetables, put in water.
4. After a couple of minutes, add small pasta, herbs.
5. After the broth has boiled, turn off the burner, season.

Light

• Cooking time: 55 minutes.
• Servings Per Container: 3 Persons.
• Calorie content: 179 kcal / 100 g.
• Purpose: lunch.
• Cuisine: Russian.
• Complexity of preparation: easy.

Poultry broth is a tasty meat product that perfectly satisfies hunger. Even those on a diet are allowed to eat chicken soup. The cooking process is simple, it doesn't take long. If you are new to liquid cooking, try this method. Your family will definitely appreciate the great taste and aroma of the broth.

Ingredients:

• chicken meat - 500 g;
• salt to taste;
• parsley to taste.

Cooking method:

1. Put the ingredients in a cooking container, add water.
2. Cook over medium heat until boiling, remove the foam.
3. Add salt and herbs.
4. Cook the first for another 40 minutes.

Video

An amazing dish that has a long-standing reputation as a natural medicine. It restores the strength of patients, helps in rehabilitation after surgeries, helps to fight colds and viral diseases. Fresh homemade broth will improve the patency of the bronchi and thin out phlegm, strengthen the stomach during indigestion, ease the condition of patients with gastritis with high acidity, and normalize the heart rate.

The broth contains a lot of protein - more than meat. Chicken broth contains B vitamins, which regulate the work of the nervous system, fat metabolism and stimulate hematopoiesis, as well as polyunsaturated fatty acids that protect against hypertension, heart attacks and strokes. The broth also contains easily digestible iron, copper, selenium, calcium and magnesium. In people with excess hemoglobin, broth thins the blood.

To properly prepare this delicious and such a healing dish, you need to follow a few simple recommendations.

First of all, select the type of dish you want. If you want a rich and strong broth, take whole gutted. The clearer the broth you want, the less meat it should have. The most transparent, dietary broth is cooked only from bones.

If you cook broth from a whole chicken, then, depending on the size of the pan and your desire, you can cook it whole or cut it into pieces - this will not affect the taste of the dish.

Dip the washed meat into a saucepan, wait until it boils and drain the first broth - it will contain those chemicals that, unfortunately, are now found in almost any food: they enter the chicken's body with the feed. Wash the chicken again and rinse the pan. Pour the chicken with water again and cook on the lowest heat, after a while add vegetables - (right in the husk), whole or cut in half carrots, herbs. Do not add too aromatic spices: allspice, etc. Boil the broth for two hours. If you do not want it to be greasy, scoop up the excess fat with a spoon. Place the bay leaf at the end of cooking.

Remove all meat, bones and vegetables from the finished broth. Strain the broth and you can eat it (or drink it, depending on your preference). Add raw, herbs, and carrot pieces to the broth, if desired.

A more transparent broth is cooked in the same way, but only bones without meat or with its remnants and chicken offal are used to cook it. You can buy a special soup set - it includes what remains after cutting a chicken carcass into fillets. Boiling such a broth takes less than from a whole carcass: about an hour and a half.

The most transparent and lightest broth is cooked only from bones. It is enough to cook it for just one hour.

You can not add any vegetables to the broth, but only cook it from chicken. It will be almost as tasty, albeit with a less intense aroma.

Finally, here are some tips for using chicken broth. It can be used to make soups, gravies and sauces, little by little when cooking rice or buckwheat. The broth will add aroma and juiciness to stews - add a little to meat or poultry, and the result will please you very much.

The broth can be stored for a long time by pouring it into a plastic container or plastic bag and placing it in the freezer. You just need to defrost the broth whenever you want, and then use it as usual.

Stay with Home Guru and you will learn all the secrets of delicious, healthy and simple chicken dishes.

Calorie content: Not specified
Time for preparing: Not indicated

After surgery or after another illness, doctors always prescribe a special, low-calorie, sparing diet. It always includes lean chicken broths. Today I will tell you how to prepare not only healthy, postoperative, but also delicious chicken broth that can cheer up anyone who is sick. Well, see how the chicken broth is prepared after the operation, see the recipe below. I would like to draw your attention to this one.



Required products:

- 1.5-2 liters of water;
- 300 grams of chicken fillet;
- 1 small carrot;
- 1 small onion;
- A couple of sprigs of fresh herbs, such as dill;
- 1 tsp salt;
- 1 bay leaf;
- 4-5 peas of black pepper.

Recipe with photo step by step:

For the broth I will use lean meat without skin. Chicken fillet, namely breast, is perfect for this. If the breast is on the bone, it's okay, the main thing is to remove the skin. I wash the fillets, cut off if there are small areas of fat. There are not many of them, but even I cut them off so that the broth is as transparent as possible.




I put the fillets in a pot of cold water. When the water warms up, I add salt, but there should be a little salt, after all, the broth needs to be prepared dietary and correct.




To make the broth taste good, I put some natural spices: laurel leaf and allspice black peppercorns.




Peel the carrots, rinse and add to the broth so that the color of the broth is not too pale. Also, carrots will add a pleasant sweetish flavor to the dish. I peel the onion and put it in broth as a whole to make the taste brighter and more intense. After cooking the broth, I just take out the onion. The chicken breast itself does not give the broth a pronounced taste, but the root vegetables will make it a pleasant treat after such a procedure as an operation.






After the broth boils, a foam will appear on its surface, which I immediately remove with a slotted spoon. The foam must be removed so that the broth is then transparent as glass.




I will cook the broth for 30-40 minutes, take out the finished chicken fillet so that it is more convenient to cut it into pieces.




Put the chopped chicken and a few pieces of boiled carrots in a plate.




I pour hot broth on top.






Sprinkle with freshly chopped dill to make the broth even tastier.
A wonderful tonic and strengthening dish is ready!
This broth perfectly restores strength both after surgery and after a lingering cold.




If one of your relatives feels unwell or has a little cold, then a plate of such a miraculous broth will lift anyone to their feet.
Bon Appetite!

Chicken broth has been familiar with its taste since childhood, when during the period of colds it was given to replenish strength and speed up recovery. Even without vegetables and pieces of meat, the broth is very nutritious and satisfying, and if seasoned with spices, it is very tasty.

How to cook chicken broth so that it turns out delicious? And what is its use?

Chicken selection

Delicious chicken broth is made from homemade chicken. But, not everyone can afford to boil such a carcass. So you have to buy.

Of course, you can cook a whole store-bought chicken, but it is better to give preference to a cut carcass. There are already prepared bouillon sets on sale, which include wings and a chicken carcass with a small amount of meat. These sets are very good as a base for light vegetable or mushroom soups.

For noodles or noodle soup, choose chicken pieces with meat and bones, such as ham or drumsticks. This will make the broth more satisfying.

As for the chicken breast, it is better not to use it for cooking broth. It does not provide the broth necessary for the broth. It can be cooked separately and added to the ready-made broth.

The fattest broth is obtained from the chicken back. After cooking, it can be filtered, or diluted with water, or boiled back together with fillets - this way you can reduce the fat content of the future broth.

If you need to cook chicken consomme for a child, then it is better to make it from the thighs, drumsticks or poultry breast. So, a delicious chicken broth will turn out to be not fatty, but also very useful.

How to cook a traditional chicken broth?

How to cook chicken broth so that it is not only tasty, but also beneficial? To do this, you need to follow several rules for proper cooking.

The classic poultry consommé uses several ingredients:

• poultry or chicken bones - 1 kg;
• carrots - 1 kg;
• onion - 1 head;
• salt to taste.

Before starting cooking, all products are washed, cleaned. After that, the washed chicken or its parts are placed in a saucepan and poured with water so that it covers the meat. The saucepan is placed on high heat and boiled. As soon as this happens, reduce the heat to a minimum and leave to cook.

The foam that appears during the cooking process must be removed. While the chicken meat is ready, they start cutting vegetables. There are no clear guidelines on this issue: onions and carrots can be chopped finely, can be halved, into 4 parts, or left whole. It all depends on whether you want to use the vegetables in broth or just want them to add their own flavor.

So, vegetables are put into broth. The foam continues to be removed. They continue to cook until the meat is ready, as a rule, it takes 30-40 minutes. But, if chicken bones are boiled, then the time is extended by another hour or two.

The readiness of poultry meat is determined by piercing the meat fibers on the drumstick. If this is done easily, the bird is ready. It should be removed from the pan quickly so that it does not have time to dry out, and cover with a cloth or gauze.

Vegetables, if cooked whole, are also removed from the pan, and the chicken broth itself is filtered. Chopped herbs can be added to the finished, clean broth. You do not need to overdo it with seasonings, this can spoil the true taste of the poultry consommé. The best seasonings are salt and vegetables, which are cooked with the chicken.

The benefits of broth for illness

The benefits of chicken broth for disease have been proven by more than one generation of people. Although, there is also an opinion that it is not advisable to give this liquid dish to people with colds, since it is difficult to digest in the stomach, which leads to a worsening of the condition.

But, if the broth is cooked correctly, from the lean parts of the poultry, and also strained at the end, then on the contrary, it will be beneficial. After all, it contains a huge amount of substances that are so necessary to restore strength.

Also, chicken broth normalizes the work of the heart system, gastrointestinal tract. It is useful for gastritis and for those on a diet.

Poultry broth is treated not only with serious diseases, but also with a hangover. Freshly brewed liquid helps to get rid of alcohol poisoning, replenish strength, relieve nausea and dizziness.

Could there be harm?

Chicken fat can be harmful to the body. It depends on several factors:

1. A stale chicken carcass or its components are selected.
2. Onions and carrots are fried before being put into the pot. Fatty foods, as you know, bring no benefit, only satiety.
3. You need to drink broth in moderation. No matter how tasty it turns out, it should not be abused. The stomach will not have time to cope with the fatty food entering it.

Obviously, the broth itself is not harmful. The harmful qualities are manifested from human inattention.

What is the healthiest broth?

Broth made from poultry is considered useful. But this does not mean that the purchased chicken will not be useful at all. Domestic chickens do not contain any chemical substances.

However, what is useful in broth?

1. It is high in protein, which is the main building material for muscle fibers. This component is easily absorbed by the body and is contraindicated only for those with protein intolerance.
2. Vitamins of group B, which have an effect on the metabolic processes of the body, the immune, nervous systems. Improves the condition of skin, nails and hair.

Plus, chicken broth is a low-calorie food. 100 grams of infusion contains only 50 kcal. Energy value per 100 grams is as follows:

• proteins: 4.3 g;
• fat: 3.6 g;
• carbohydrates: 0.4 g.

Nutritionists also talk about how many calories are in chicken broth, who prescribe this dish as the main one. Therefore, if there is a need to lose weight, then a broth of chicken meat is an ideal option for a first course.

Broth with egg

Such a dish is nourishing and healthy in itself, but if you add an egg to it, it will not spoil it at all. How to cook chicken broth with egg?

• poultry drumsticks - 3 pcs.;
• water - 3 liters;
• chicken egg - 2 pcs.;
• onion head - 1 pc .;
• orange root vegetable - 1 pc.;
• salt - half a teaspoon;
• peppercorns - 5 pcs.;
• bay leaf - 3 pcs.;
• sunflower oil - 2 tsp;
• white bread;
• feathers of green onions.

And now the cooking process:

1. Cooking chicken broth with an egg begins by washing the drumsticks, placing them in a saucepan, and pouring them with water. There, next, lay peppercorns, bay leaves, washed onion in husks and carrots cut into cubes. Such a set is sent to medium heat. Timed 1 hour.
2. As soon as the broth boils, skim off the foam. After half an hour of cooking, add some salt to taste.
3. While the broth is boiling, hard-boiled eggs are boiled.
4. Boiled eggs are cooled.
5. Vegetable oil is poured into a preheated frying pan and slices of white bread are fried on it until golden brown.
6. When the broth is cooked, the onion and carrots are removed from it. The eggs are cut in half.
7. The finished dish is served in a deep plate with a chicken leg, half an egg, sprinkled with croutons and finely chopped green onions.

It is an excellent, low-calorie, high-protein food. But you shouldn't use it for dinner.

Chicken broth in a slow cooker

You can cook anything in a slow cooker. And chicken broth in a slow cooker is no exception. Preparing a dish in this device is simple, and, most importantly, with time savings.

Whoever has a slow cooker, write down the recipe. You will need:

• chicken soup set - 0.5 kg;
• carrot - 1 small;
• water - 2 liters;
• onion - 1 pc.;
• black pepper, salt to taste.

Step by step recipe:

1. Pieces from the soup set are washed under running water, the fat and skin are removed.
2. Peel and wash carrots and onions.
3. Chicken parts are placed in the multicooker bowl, poured with water, salt, pepper, whole vegetables are placed.
4. The device is set to "Soup" mode, which lasts 120 minutes.
5. The finished broth should be filtered and served, after sprinkling with herbs.

Chicken broth in a slow cooker can be cooked in the "Stew" mode.

For losing weight people

Light chicken broth is exactly what is needed for people who are losing weight, as well as for those who prefer proper nutrition.

You will need a familiar set of products:

• young chicken carcass - 1 pc .;
• onion - 1 pc.;
• orange root vegetable - 1 pc.;
• parsley - a couple of branches;
• celery - 1 stalk.

Now let's move on to cooking:

1. The chicken carcass is thoroughly washed and placed in a saucepan. Pour in water and put on high heat.
2. As soon as foam appears on the surface of the water, it should be removed with a slotted spoon. When the future broth is boiling, the fire is reduced. Cook over low heat for an hour.
3. The necessary vegetables are peeled, washed and placed in a saucepan 30 minutes before the end of cooking.
4. A sprig of celery is cut into rings and sent to the "common pot" 15 minutes before the end of the cooking process.
5. As soon as the broth is cooked, chicken, onions and carrots and celery are extracted from it. Filter the liquid.
6. The previously extracted celery slices and chopped parsley sprigs are added to the already pure chicken broth.

The aromatic dish is served hot. After cooling, the taste will no longer be so rich.

Add the dumplings

Chicken broth with dumplings is a dish prepared by our grandmothers. This is a hearty and incredibly tasty dish that makes a great meal for the whole family.

Cooking it is as easy as a regular broth, just add dumplings a few minutes before cooking.

To prepare them you need:

• egg - 1 pc.;
• flour - 3 tbsp. l .;
• salt;
• dill - a few branches;
• vegetable oil - 2 tsp.

Beat the egg in a bowl. Finely chop the dill and add to the egg - mix. Pour in flour, pour in oil, salt and mix. Take a couple of spoons from a saucepan with the broth being prepared and add to the dough. Mix thoroughly. The dough should not be liquid, but not thick either.

15 minutes before the broth is ready, spread the dough into it, using a teaspoon. This is how dumplings are made. They will "inform" about their readiness by floating to the surface.

You get a simple version of chicken dumpling soup if you add onion-carrot frying to the broth.

Broth soup

A simple chicken broth soup is prepared as follows:

• chicken drumsticks - 3 pcs.;
• water - 3 liters;
• carrots - 1 pc.;
• onion - 1 head;
• potatoes - 3 pcs.;
• vermicelli - 2 tbsp. l .;
• salt, pepper, lavrushka.

Cooking should be done in this way:

1. Chicken drumsticks, after washing, are poured with water and boiled over high heat. I remove the foam, and after boiling, reduce the heat to medium.
2. The potatoes are cut into cubes and sent to the pan half an hour before the broth is ready. After the potatoes, a bay leaf is sent.
3. Prepare onion-carrot frying in oil.
4. 10 minutes before the end of cooking, throw vermicelli into the pan, fry, salt and pepper.
5. When the soup is cooked, the drumsticks can be left intact or removed from the soup, separated from the bones, discarded and the meat put back in the pot.

The soup is ready to eat.

Conclusion

Chicken broth is not only a soup base, but also an independent, healthy dish. It is useful for both adults and children. Its benefits are indicated not only by the composition, but also by how many calories are in the chicken broth.

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

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

Calorie content of chicken broth

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

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

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

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

The classic chicken broth recipe

Ingredients:

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

Preparation:

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

Video recipe

How to make chicken breast broth

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

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

Ingredients:

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

Preparation:

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

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

How to cook chicken broth with egg

Ingredients:

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

Preparation:

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

Chicken Noodle Broth Recipe

Ingredients:

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

Preparation:

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

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

Video recipe

I pour the soup into plates. Sprinkle with chopped herbs (parsley) on top. Enjoy your meal!

How to cook chicken broth in a slow cooker

Ingredients:

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

Preparation:

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

Video preparation

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

Ingredients:

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

Preparation:

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

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

Spicy chicken broth for colds

Ingredients:

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

Preparation:

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

Buckwheat soup with chicken broth

Ingredients:

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

Preparation:

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

Simple and delicious vegetable soup with chicken broth

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

Ingredients:

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

Preparation:

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

Sorrel soup with chicken broth

Ingredients:

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

Preparation:

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

Chicken noodle soup with potatoes

Ingredients:

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

Preparation:

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

Mexican chicken soup

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

Ingredients:

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

Preparation:

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