Quickly cook chicken soup. Chicken Soup Regular Recipe

It is a healthy first course, which is prepared in just one hour. It is worth noting that such food saturates the body very well, but it does not create a feeling of heaviness and overcrowding of the stomach.

Cooking chicken broth soup

Required Ingredients:

• onions - one head;
• potatoes - two medium tubers;
• bay leaf - one small piece;
• pepper - to add to the finished dish;
• salt - to add to the broth;
• carrots - one piece;
• dill, parsley - half a bunch;
• leek - to decorate the dish;
• soup chicken - one half;
• rice - three tablespoons.

Chicken broth soup: the process of preparing the first course

In order for the soup to turn out tasty and rich, it is recommended to take chicken designed specifically for this dish. It should be washed well, removed unnecessary veins and skin, and then dipped in salted boiling water, adding one bay leaf to it. It is worth noting that soup chicken cooks for at least one hour. That is why all other ingredients should be added to the pan thirty minutes before the chicken meat becomes tender.

Chicken Broth Soup: Processing Vegetables and Rice

While the poultry meat is cooking, you can safely do the processing of vegetables. Potatoes and onions should be peeled and cut into small cubes, and it is advisable to grate the carrots on a coarse grater. Half an hour before the readiness of chicken meat, all vegetables must be poured into the broth. Next, you can proceed to the processing of rice. If necessary, it should be sorted out, and then rinsed well under cold water. Twenty minutes before the chicken soup is ready, it should be added to the broth.

Vegetable soup with chicken broth: the right way to serve

Serve a soup of chicken, vegetables and rice should be hot. It is advisable to add finely chopped dill, leek and ground black pepper to a plate with broth.

Chicken broth: additive options

It is worth noting that poultry meat soup can be prepared not only with rice, but also with other products. For example, small pasta or broken spaghetti, pearl barley, dumplings, finely chopped white cabbage, etc. will serve as an ideal option. In addition, delicious chicken broth soup is very good with homemade noodles. In order to replace it yourself, you will need the following ingredients:

• chicken eggs - two pieces;
• salt - half a small spoon;
• flour - until the dough thickens.

The process of kneading homemade noodles for chicken broth

Eggs should be broken into a deep bowl and beat thoroughly with a fork. Then you need to add half a small spoon of salt and flour to them. It is recommended to knead the dough very cool, otherwise your noodles in the broth will simply soften. After preparing the base, it should be carefully rolled out, cut into long strips and finely chopped. Before adding to the soup, such noodles should be shaken well and rid of flour as much as possible. As a rule, for complete preparation of the dough in the broth, it is recommended to boil it for only five minutes.

Chicken broth is the first dish that is eaten without any additional ingredients. Often this decoction is recommended to people to restore physical strength when the body is weakened. When this dish is cooked, you can put a whole onion and carrot, and take it out at the end. The broth will be much prettier and healthier.

Adding vermicelli, potatoes, mushrooms, herbs, an egg to it, we get a hearty rich soup. You can fry the croutons and rub with garlic - they will not be superfluous.

There are certain important points during cooking: after boiling, it is imperative to reduce the flame, add salt and collect foam on top, otherwise the broth will not turn out to be a beautiful yellowish color, but cloudy and whitish.

On the basis of chicken broth, you can cook most first courses: pea, mushroom, vegetable, pumpkin, tomato and other soups. Ideally, a quarter of a homemade broiler is taken for this, washed well and boiled for one hour.

A budget option is a deli ham or thigh. But the fat in this case will not be as useful as from poultry.

Delicious chicken broth soup recipe

Lentil soup on homemade chicken is one of the most useful, since lentils are completely harmless to the stomach. During cultivation, it does not absorb toxic elements. And, in contrast to its legume relatives, it does not require preliminary long-term soaking.

After washing and slightly drying a quarter of the bird, boil in salted water with the onion head. When boiling, reduce the flame and be sure to collect the foam. Throw in a bay leaf at the end.

We clean the remaining vegetables, chop the onion into cubes, carrots into half rings, and potatoes into straws.

We wash the lentils in water several times. Saute carrots and onions until translucent. Dissolve the tomato paste in half a glass of water. Pour to fry, add some salt and cook for a few minutes.

We extract the chicken and onions from the broth, and instead of them we throw potatoes and lentils to boil. At the end, pour in the tomato frying and fall asleep the bird disassembled into pieces with parsley. Boil for five minutes, and you can turn it off.

Mushroom soup with chicken broth

Any soup made from chicken broth will be rich and healthy, and in combination with mushrooms, it will also be very nutritious. You can put creamy sauce in it and at the end kill everything with a submersible blender, and you get mushroom puree soup.

Components:

• Fresh champignons - 300 g;
• Chicken drumstick - 4 pcs.;
• Purified water - 2 l;
• Potato - 2 pcs.;
• Carrots - 1 pc.;
• Onion - 1 pc.;
• Flour - 2 tbsp. l.;
• Low-fat cream - 100 ml;
• Butter - 50 g;
• Vegetable oil - 50 ml;
• Dill - a bunch;
• Laurel leaf - 1 pc.;
• Sea salt - to taste.

We put the washed drumsticks to boil. After boiling, add salt, put half an onion and a bay leaf. We clean the vegetables and carefully wash them. Grind onions and carrots into strips, fry in heated vegetable oil.

Mushrooms are chopped into slices and immersed in the frying to prepare.

Melt the butter in a small saucepan, crush the flour there and fry it, stirring occasionally. Pour chilled fresh cream and simmer for another five minutes.

Cut the potatoes into arbitrary slices and boil with broth.

We take out the drumsticks, after cooling we peel off the meat from them and immerse them back into the soup. We put mushroom frying, creamy sauce, mix everything well and interrupt with a submersible blender in mashed potatoes. Sprinkle dill on top.

chicken broth vegetable soup recipe

Vegetable soup cooked in chicken broth can become an indispensable daily diet dish, a powerful supplier of vitamins and nutrients, and, most importantly, you can experiment with products.

Components:

• Chicken ham - 1 pc.;
• Water - 2 liters;
• Salt, spices - to taste;
• Cauliflower - 1 head;
• Sweet pepper - 2 pcs.;
• Potatoes - 2 pcs.;
• Tomato - 3 pcs.;
• Onions - 2 pcs.;
• Peppercorns - 4 grains;
• Vegetable oil - for frying.

Boil the chicken thigh in salted water with the addition of allspice. We clean the onion and, after chopping it in half rings, pass it in vegetable oil. Pour the tomatoes with boiling water and remove the peel, chop into small cubes and spread to the onion.

We cut the cabbage into inflorescences, diligently wash it under water and lay it out to dry on a towel. My sweet pepper, remove the core and chop into strips.

Without removing the meat from the pan, add all the prepared foods except cabbage, boil for ten minutes and lay it. Add salt and boil for another five minutes.

Pea soup with chicken broth

Almost every catering facility serves pea soup, and it is in stable demand. As a rule, it is boiled with smoked meats, but it is also cooked with poultry broth. And since it is quite easy to make, it is worth trying to cook it in the home kitchen.

Components:

• Whole peas - 1 cup;
• Chicken breast - 1 pc.;
• Carrots - 1 pc.;
• Onion - 1 pc.;
• Potato - 3 pcs.;
• Olive oil - for frying;
• Salt, spices - to taste;
• Dill - a bunch.
• Purified water - 2 liters.

Soak the peas in chilled water overnight. We immerse the pre-washed chicken breast in boiling water, add some salt and boil for half an hour. We clean the onions and carrots and sauté them in vegetable oil.

We remove the sternum from the broth and lay the swollen peas to cook, at least for an hour. You will determine its readiness by falling apart grains. We clean the potatoes and chop them into strips. Having disassembled the cooled meat into fibers, we send it to fry and brown with vegetables.

We boil potatoes with peas, spread the frying of vegetables and meat. Cook for another five minutes and turn off. Sprinkle with dill.

You can save time and use not whole swollen peas, but cereals or cereals. Then the process will be reduced by at least three times.

Recipe for pumpkin soup with chicken broth

A whole pumpkin can literally feed one big family. In addition to cost-effectiveness and a beautiful appetizing color, it has a number of useful vitamins and is quite nutritious. As for pumpkin puree soup, you do not need to have high culinary talents to make it.

Components:

• Pumpkin - 350 g;
• Soup chicken - 1 pc.;
• Small carrots - 2 pcs.;
• Leek - 2 pcs.;
• Cream - 150 ml;
• Butter - 50 g;
• Laurel leaf - 2 pcs.;
• White onion - 1 pc.;
• Salt - to taste;
• Purified water - 2 liters.

Wash and cut the bird well. Immerse and cook in boiling salted water with a bay leaf for at least one hour. We cut the pumpkin in half, clean out the seeds and, chopping into pieces, send to boil in the broth. We clean the leeks and carrots, chop them into half rings and fry in butter until a rich golden color.

We remove the bird from the broth, tear it off the bone and leave to cool. Pour the frying into the broth and pour in the cooled fresh cream.

Boil for five minutes and, adding meat, salt and spices, interrupt with a submersible blender in mashed potatoes. Top with mint or basil leaves.

Bean soup with chicken broth

Since there are a lot of trace elements and amino acids in beans, it is widely used in cooking.

Components:

• White beans - 1 cup;
• A quarter of a chicken - 1 kg;
• Carrots - 1 pc.;
• Young potatoes - 3 pcs.;
• Onions - 2 pcs.;
• Tomato juice - 0.5 l.;
• Tomato sauce - 2 tbsp. l;
• Olive oil - 50 ml;
• Low-fat sour cream - for dressing;
• Salt, seasonings - to taste;
• Purified water - 3 liters;
• Garlic - 2 cloves.

Soak beans in boiled water overnight. Do not use running water or the beans may turn sour. We wash the bird and immerse it to boil in salted water with an onion head. Drain the water from the beans, rinse again and immerse in the boil with chicken.

We clean the potatoes, carrots and the remaining onion, cut into cubes. All but potatoes are fried in olive oil. Pour in the tomato juice, sauce, add seasonings and, after mixing everything, simmer for ten minutes.

We take the broiler out of the broth, peel the meat from the bones and immerse it back into the broth. Pour the vegetable dressing, pour the potatoes, knead and cook for another ten minutes.

In a small bowl, combine homemade sour cream and chopped garlic with a sirloin knife. This will be the sauce for our soup. Also donuts or croutons will be useful.

it will turn out unusually tender and juicy if you follow our advice.

Fresh cabbage salad with carrots is well suited for meat dishes. But also if you decide to go on a diet.

Do you know how to make delicious hoppy mead at home. .

1. Homemade chicken meat is cooked for one hour, store-bought - no more than 40 minutes. Do not digest the bird, stick to these time frames;
2. After the initial boiling, it is recommended to drain the water, along with it all carcinogens come out. Re-fill the meat, boil until fully cooked. This is done if you doubt the quality of the product;
3. The broth after boiling can be filtered through cheesecloth. So it will be even more transparent;
4. Do not wash your bird in hot water;
5. After preparing pea soup, it is recommended to add fresh dill to it in order to normalize digestion in the intestines;
6. When blending soup with the immersion blender, set the speed to the lowest setting so you don't splatter the entire kitchen. If there is no such electrical appliance, you can use a pusher. Grind the meat in a meat grinder;
7. Pumpkin soup at the end of cooking can be crushed not with greens, but with breadcrumbs prepared by yourself.

A hearty lunch and a wonderful meal!

Chicken meat is a tasty and healthy dietary product that is easy to digest, low in calories and high in protein and iron. Due to the valuable composition of amino acids, low fat content and beneficial effect on the gastrointestinal tract, this product is recommended for both adults and children, who especially need building material for the harmonious development of the body. In this article, we will show you how to cook delicious chicken soup.

Chicken broth has no less valuable properties. With proper cooking, it turns out fragrant, light and very appetizing. Even the most fastidious eaters will not refuse a plate of delicious freshly prepared soup.

Chicken soup - pre-preparation of meat

Chicken is good because almost any part of the carcass can be used to make soup: breast, thighs, wings, legs, and even the so-called soup sets, which include chicken giblets, trimmings, sacro-lumbar or backs that are not so popular among buyers.

Before cooking, the chicken or its parts must be thoroughly rinsed with running water. This also applies to a frozen product, which must be completely thawed before cooking.

Chicken Soup - Choice of Utensils

To make the chicken broth tasty and rich, it is necessary to cook the product in a sufficiently voluminous dish. When choosing a pan, pay attention to the fact that the meat is completely covered with water and freely placed in the container. The liquid level should not reach the very edge of the pan, otherwise, when the broth boils, you risk staining the stove.

One liter of ready-made broth will be enough for 3-4 plates, so when starting cooking and choosing a pot of the required volume, consider this to calculate the number of servings.

Chicken noodle soup

Quick and easy recipe for traditional chicken soup.

Ingredients:

• chicken meat (breast, chicken legs, thighs or soup set) - 0.5-0.6 kg;
• potatoes - 0.3-0.4 kg;
• onions - 2-3 pcs;
• carrots - 1-2 pieces;
• sweet pepper - 0.5 - 1 pc;
• salt;
• Bay leaf;
• ground black pepper;
• boiled chicken egg or a few quail eggs for decoration

For noodles you will need:

• egg - 1 pc;
• flour - 0.2-0.4 kg;

Cooking method:

1. We fill the pan with 3 liters of water and put the well-washed chicken meat into it. Turn on the heat and bring the broth to a boil. We carefully collect the “foam”, reduce the gas and cook over low heat for 40-50 minutes.
2. While the broth reaches readiness, we proceed to the manufacture of noodles. Drive 1 egg into a deep bowl, add flour and knead a stiff dough. Using a rolling pin, roll out the dough into a thin layer and cut into strips of 3-5 cm. Each strip is divided into several parts, depending on the required length of the noodles.
3. Peel and cut into cubes potatoes and onions, strips - sweet pepper. Three carrots on a coarse grater or cut into thin half rings. We put a frying pan and pour a little vegetable or olive oil into it. When the oil is hot, add peppers, carrots and onions to the pan and fry for 5-6 minutes until half cooked.
4. Remove the chicken from the boiled broth and set aside to cool. We put the potatoes.
5. We disassemble the cooled chicken carcass, getting rid of cartilage and bones, and cut the meat into small pieces.
6. We add the finished vegetable frying along with the chicken to the broth and let it boil for 7-10 minutes, after which we put the noodles in the soup. The soup will be ready in 5-7 minutes. It remains to add salt, bay leaf and spices to taste.

Serving the dish: pour the noodle soup into deep bowls and decorate with herbs, grated or halved egg. If desired, you can add a little chopped garlic or hot pepper.

Chicken soup with vermicelli

A simple and delicious chicken soup recipe.

Ingredients:

• potatoes - 0.3-0.4 kg;
• vermicelli - 0.1-0.2 kg;
• onions - 2-3 pcs;
• carrots - 1-2 pieces;
• Bay leaf;
• salt;
• ground black pepper;
• grated hard cheese, boiled chicken egg or a few quail eggs for decoration

Cooking method:

1. Pour 3 liters of water into the pan, put the chicken in it and leave it on high heat. When the water begins to boil, carefully remove the foam and reduce the heat to a minimum. Boil the broth for 30-45 minutes.
2. While the broth is cooking, peel and chop the vegetables. If you or your household do not like the presence of any individual ingredients in the soup (onions, carrots), but you want the broth to be beautiful and fragrant, you can add whole vegetables right during the cooking of the meat and remove them when the broth is ready.
3. We take out the cooked meat and set aside to cool.
4. We put potatoes cut into small cubes in the broth. Fry chopped onions and carrots in sunflower or olive oil until half cooked.
5. When the broth with potatoes boils for 5-7 minutes, put the meat, cleaned of bones and veins, into it, lay the vegetable frying from carrots and onions. Cook for 10 minutes on low heat.
6. 5 minutes before the end of cooking, put the vermicelli into it. Add salt, ground black pepper and 1-2 small bay leaves. Turn off the gas and let the dish brew under the lid for about half an hour.

Serving the dish: pour chicken soup with vermicelli into deep plates or special portioned tureens and decorate with finely chopped greens, a small amount of grated cheese or chopped halves of a chicken or quail egg.

Polish chicken soup with mushrooms

Unusually tasty and fragrant chicken soup, perfectly satisfies hunger. Can be served both cold and hot.

Ingredients:

• chicken fillet - 0.5-0.6 kg;
• mushrooms - 03-04 kg;
• onion - 1 pc;
• carrots - 1 pc;
• tomato puree - 100 g;
• ground black pepper;
• greens - parsley, dill, basil, cilantro (optional);
• salt.

Cooking method:

1. Pour the thoroughly washed and peeled chicken fillet with 3-4 liters of water and cook for about 40-45 minutes over low heat.
2. While the broth is being prepared, peel and cut the vegetables and mushrooms into small cubes. If you use dried mushrooms - 1-1.5 before cooking, they must be poured with cool water and soaked. Sliced ​​vegetables are fried in vegetable or olive oil.
3. We take out the fillet from the broth, let it cool, and cut into large pieces.
4. We put vegetables, chopped fillets and mushrooms stewed in a pan in a boiling broth. Cook for about 5-7 minutes.
5. Add 100 g of tomato puree to the soup and leave the soup on the fire for another 5 minutes.
6. Salt and pepper the dish, pour chopped greens, remove the soup from the stove and keep the dish under the lid for another 10-20 minutes.

Serve the dish: Polish soup with mushrooms is served in deep bowls or large soup cups, either hot or cold. You can decorate the dish with chopped yolk, quail eggs or small garlic croutons.

Chicken soup with dumplings

When talking about how to make delicious chicken soup, we can't forget chicken dumpling soup. Very satisfying and tasty, even the most demanding gourmets will like it.

Ingredients:

• chicken meat (breast, chicken legs, thighs or soup set) - 0.5-0.6 kg;
• onions - 1-2 pcs;
• carrots - 1 pc;
• sweet bell pepper - 1 pc;
• potatoes - 2-3 pieces (optional);
• garlic - 1-2 cloves;
• vegetable oil - 1 tbsp;
• greenery
• Bay leaf;
• ground black pepper;
• salt;
• greens - parsley, dill, basil, cilantro (optional)

For dumplings:

• egg - 1 pc;
• flour - 6-8 tablespoons;

Cooking method:

1. First of all, we wash the chicken meat and proceed to cooking the broth. We collect 3 liters of water in a saucepan, lay the chicken and put it on fire. When the water boils, reduce the gas to a minimum and cook the broth over low heat for about 45-50 minutes.
2. While the broth is cooking, peel the vegetables. We cut the potatoes into small cubes, finely pass the onion and carrot and fry.
3. Let's start making dumplings. Take an egg and separate the white from the yolk. Cover the bowl with cling film and place in the refrigerator. To the yolk add 1 tablespoon of vegetable oil, a pinch of salt and 3-4 tablespoons of flour. Mix thoroughly. Pour about 100-200 ml of broth from the pan into the resulting mass and mix everything again. Pour finely chopped garlic and herbs and add a couple more tablespoons of flour to form a viscous mass resembling homemade sour cream in density. We take the protein out of the refrigerator and beat it well until foam forms, then gently mix it into the dough.
4. We take out the meat from the broth, let it cool a little and, if necessary, remove the cartilage or bones. Cut the meat into small pieces and, together with the potatoes, put them back into the broth.
5. Having brought the potatoes to half-cookedness, with the help of a teaspoon we form dumplings from the dough and send them to cook for 3-4 minutes. When the dumplings float and increase in size, we put the vegetable frying from carrots and onions into the broth.
6. Add salt and pepper, 1-2 small bay leaves. After 5 minutes, remove the pan from the heat and let the soup brew for 20-30 minutes.

Serve the soup: serve the dish in beautiful deep bowls, garnished with herbs.

Chicken puree soup

Delicate chicken soup with a pronounced taste and aroma that will appeal not only to adults, but also to children. It will become your family's favorite dish.

Ingredients:

• peeled chicken fillet - 0.3-0.4 kg;
• cream - 200 g;
• celery - 50 g;
• butter - 25 g;
• flour - 1 tbsp;
• salt;
• ground black pepper;
• greens - parsley, dill, basil, cilantro (optional)

Cooking method:

1. We cook chicken broth. Take out the breast and cut it into small pieces.
2. We clean the celery, chop finely and fry it in butter with the addition of 1 tablespoon of flour, until golden brown, stirring constantly.
3. Add chopped chicken meat to the pan and pour all 50-100 g of cream. Simmer for 5-7 minutes.
4. Remove the pan from the heat, transfer its contents to a deep container and add cream and broth in equal proportions. Thoroughly beat everything with a blender.

Serving: Pour the finished chicken puree soup into bowls, decorate with chopped herbs or small croutons and serve.

Chicken soup with grits

Very tasty and nutritious chicken soup for every day.

Ingredients:

• chicken meat (breast, chicken legs, thighs or soup set) - 0.5-0.6 kg;
• cereals (buckwheat, rice, millet, corn grits) - 0.5 cups;
• potatoes - 3-4 pieces (optional);
• onions - 2-3 pcs;
• carrots - 1-2 pieces;
• ground black pepper;
• Bay leaf;
• greens - parsley, dill, basil, cilantro (optional);

Cooking method:

1. We cook regular chicken broth. When the meat is completely cooked, take it out of the pan and set aside to cool.
2. Pour the selected cereal into the broth and cook the soup over low heat.
3. We clean and cut vegetables. Fry them in a frying pan in olive or vegetable oil.
4. We disassemble the chicken meat and cut it into small pieces.
5. After making sure that the cereal is almost ready, put vegetable frying and chopped slices of meat into the broth. Add bay leaf, salt and spices to taste.
6. Cook the soup for another 6-8 minutes, and remove from the stove. Let it brew for about half an hour.

Serving: Serve the soup in deep bowls, after garnishing with finely grated cheese, herbs or boiled egg.

The perfect chicken soup - the secrets of experienced chefs

In order for the chicken broth to turn out to be light and transparent, it is necessary to cook it over low heat and be sure to remove the "foam" when boiling. Otherwise, the dish will turn out cloudy and look unappetizing;

In order to achieve a pleasant yellowish tint at the end of cooking, you need to add fried carrots or a little spices such as turmeric or curry to the broth;

To get a fragrant puree soup, you need to add already cooked vegetables to the finished chicken broth and beat the mass well with a blender.

Now you know how to make delicious chicken soup. Use these recipes and delight your household with delicious and healthy dishes.

Homemade chicken soup is an excellent meal for everyone. Since such a bird is kept in favorable conditions, its meat is more dietary. The broth from such a chicken is perfect for convalescent patients, as well as for people with a weakened body. It can be noted that poultry meat differs in appearance and texture. It has a lighter shade and is denser to the touch. However, this should not be a cause for concern. In finished form, it will not be tough if you cook it according to certain rules.

Cooking features

How to cook poultry? Unlike commercially grown broilers, domestic chicken has denser meat. Therefore, when cooking it, it is advisable to use a small fire, and it must be cooked for a long time. Only in this way you will get a delicious broth and tender meat.

Recipes for homemade chicken soups can be different, but noodles are considered classics. Children especially like this dish. How to cook it?

homemade chicken soup

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

• 1 kg with bones;
• 2 bay leaves;
• 1 small onion;
• 2 cloves of garlic, cut into pieces;
• 1 teaspoon dried thyme or 2 sprigs fresh;
• 5 liters of water;
• 400-500 grams of egg noodles;
• 3 celery stalks, finely diced
• 2 large carrots, quartered lengthwise and thinly sliced
• 1 medium onion, finely chopped (in addition to above halves)
• Salt and ground black pepper, to taste;
• 4 tablespoons fresh parsley, chopped;
• 4 tablespoons chopped fresh dill.

How to cook broth?

Homemade chicken soup, the recipe of which is given in this article, is very easy to prepare. Divide the bird into pieces (cut off wings, legs, etc.). Then use a heavy, sharp knife to cut the carcass across the bones. This will expose the marrow and release it in a very useful way, since it contains a lot of iron). Leave the legs intact, do not cut off the skin and fragments of fat from them.

In a large soup pot, combine chicken pieces with 2 bay leaves, onion halves, 2 garlic cloves, sliced, and 1 teaspoon dried thyme. Add 5 liters of water and bring to a boil. Using a large spoon, remove and discard any foam that rises to the top. Reduce heat to a low simmer and simmer, partially covered, for an hour and a half. The broth should barely bubble. Only in this way, homemade chicken meat will turn out tender, and the broth will be saturated.

What to do next?

After that, remove the chicken pieces, and once they are cool enough, separate the meat from the bones (later you will put the meat back into the soup). Remove the bones. Cover the meat with foil or a lid to keep it from drying out.

Delicious homemade noodle soup with chicken will turn out as follows. Strain the broth into a large heatproof bowl using a sieve. If you want to get rid of excess fat, place a paper towel on the bottom of the sieve.

After that, rinse the pot in which you boiled the broth and put it on medium heat. Add 2 tablespoons olive oil and fry 3 finely chopped celery stalks, 2 thinly sliced ​​carrots and an onion. Season with salt and simmer over medium heat for 5 minutes or until the vegetables soften.

soup cooking

Pour the chicken broth back into the pot and add salt and pepper to taste. Bring to a boil and continue cooking for another 15 minutes. Add shredded chicken and egg noodles and continue to cook until noodles are tender. Turn off the heat and add fresh parsley and dill to the homemade chicken soup. Pour into bowls and serve.

As you can see, this cooking method is not difficult. If desired, soup with homemade noodles and chicken can also be made, the recipe of which is completely identical. To knead the dough for pasta, you need only three ingredients: eggs, flour and water. Just roll it into thin layers, cut and dry. By consistency, it resembles dumplings dough, so there should not be any difficulties.

Other options

This is a classic way to cook poultry, but far from the only one. There are many different first courses that are easy to make at home. For example, you can cook kharcho soup from homemade chicken. Despite the fact that traditionally this dish is made from beef, a poultry version also exists.

This is a spicy spicy soup that is cooked with lots of herbs and spices. A special component of this dish are walnuts, which act in the same way as dairy products. They allow you to soften the sharp taste of the stew and give the soup a softer and more pleasant texture. If you don't eat spicy food, you can reduce the amount of spices recommended in the recipe.

To make this chicken soup at home, you will need the following ingredients:

• 1 kg chicken thighs (6-8, depending on their size), skinless and boneless;
• 2 liters of chicken broth;
• 5 pieces of prunes (dried plums), pitted;
• 1/2 cup tomato paste;
• 1 cup long grain rice;
• 3 red onions, large (or 4 if they are small or medium), finely chopped
• 2 bunches fresh cilantro, finely chopped (about 1 cup)
• 2 bunches fresh parsley, finely chopped (about 2 cups)
• 3-4 cloves of garlic, peeled;
• Salt;
• 1 green chili (such as serrano or jalapeno), fresh
• 1 red chili pepper (like Fresno pepper), fresh
• 1 cup walnuts, finely chopped;
• 2 tablespoons coriander, ground;
• 2 tablespoons mint, fresh, chopped or 1 tablespoon dried mint
• 1 tablespoon fenugreek, ground (can be substituted with mustard seeds)
• 2 bay leaves;
• Black pepper to taste.

How to cook?

Cut the chicken thighs into 2-3 cm pieces and place in a large 4 liter saucepan. Add chicken broth, prunes and tomato paste. Bring to a boil, then reduce heat and simmer for 30 minutes.

Add rice, red onion, half chopped cilantro and half parsley, and simmer for another 15 minutes.

Meanwhile, sprinkle the garlic cloves with a pinch of salt and chop them finely. Cut the peppers in half, remove the seeds and chop finely. In a bowl, mix the garlic and peppers with the walnuts and add the remaining chopped parsley and cilantro. Pour about 1 cup of the hot stock from the soup into the mixture and stir until smooth. Pour the resulting mixture back into the simmering soup and add the coriander, mint, fenugreek and bay leaf. Simmer soup for 10 more minutes, then season with salt and pepper to taste. Pour into shallow bowls and serve with wheat or corn tortillas.

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

The classic broth recipe uses the whole chicken, but individual or just a soup set from any supermarket will do. You should not take only the breast: the meat can turn out to be tough, and the broth can be hateful.

In addition to the main ingredient, chicken, onions, carrots, celery and seasonings are added to the broth. To give a more saturated color, vegetables can be sautéed in a small amount of oil.

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

How to cook broth

Wash the chicken and put it in a deep pot. You can not cut the whole carcass.

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

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

Put the pot on a slow fire. Make sure that the water does not boil, only small bubbles should form on the surface. This will allow the broth to remain transparent. To do this, remove the resulting foam in a timely manner.

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

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

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

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

Ready-made broth can be consumed in its pure form or used as the basis of soups.

4 soups with chicken broth

Ingredients

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

Cooking

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

Finely chop the onion and carrot. Heat the vegetable oil in a frying pan, put the vegetables and fry them over low heat, stirring constantly. After 2-3 minutes, remove the pan from the heat and transfer its contents to a napkin to remove excess oil.

Put the finished offal into the pot with the broth and bring to a boil. Add the onions and carrots and then the egg noodles. Put the pasta whole or break it into pieces. Salt and pepper.

After 3-4 minutes, add finely chopped greens. When the noodles become soft, the soup is ready. Pour it into plates and put a boiled quail egg in each.

Ingredients

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

Cooking

Place the broth over medium heat and bring to a boil. Add rice, tomato paste and tomatoes. Simmer for 10 minutes, then add cream cheese and bring back to a boil. Salt and pepper. Add finely chopped parsley and cook until the rice is tender.

Serve the soup hot with breadcrumbs and herbs.

Ingredients

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

Cooking

Coarsely chop the carrots, onions, celery and garlic. Heat the olive oil in a heavy bottomed saucepan. Add chopped vegetables, salt and pepper. Simmer for 10 minutes over medium heat, stirring occasionally.

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

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

Serve with crispy.

Ingredients

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

Cooking

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

Put the pot of broth on the fire and bring to a boil. Reduce heat and add meatballs. Boil for 5-7 minutes.

Wash and peel carrots and potatoes. Cut carrots into slices, and potatoes into cubes. Put the chopped vegetables into the broth. Boil until potatoes are cooked. Then add vermicelli and bay leaf. Boil 2 minutes. Remove from heat and cover with a lid.

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