Various chicken soups. Easy and tasty chicken soup

A chicken broth soup recipe can involve the use of completely different products. Someone makes this dish with noodles, someone with rice, and someone uses vermicelli, dumplings or a beaten egg at all.

Today we will describe several options for making chicken soup. Which one to use for the dining table is up to you.

Chicken broth soup: recipe

Most often, noodles are put in chicken broth. Such a dish saturates the body well, but at the same time does not contribute to the appearance of a feeling of heaviness in the stomach.

So what ingredients do you need to make a chicken noodle soup recipe? For this dish we need:

• large raw egg - 1 pc.;
• wheat flour - from 3 glasses;

Chicken meat broth preparation

This chicken broth soup recipe is worth using if you know how to thinly slice homemade egg noodles. Otherwise, it should be purchased at the store.

Before adding a flour product to the broth, it must be properly prepared. To do this, completely thawed soup chicken is washed well and all unnecessary elements are cut off. Then it is laid out in a saucepan, poured with water and brought to a boil. The foam formed during this process is carefully removed.

Adding salt and chopped onions to the broth, it is boiled over low heat for an hour. After this time, the soft chicken is taken out, cooled and cut into portions.

Making homemade egg noodles

This chicken broth soup recipe recommends using real homemade egg noodles. To do this, beat a chicken egg, add a couple of large spoons of ordinary water, salt and wheat flour to it. After mixing all the ingredients with your hands, you get a very cool dough. It is rolled out on a board, dried a little and cut into thin noodles. At the end, the dried product is laid out in a sieve and shaken vigorously.

The final stage in the preparation of the first course

Many housewives know the recipe for chicken broth soup. However, not everyone knows how such a dish should be made using real homemade noodles.

After the meat broth is ready, it is necessary to put chopped meat and some greens into it. Then pour some egg noodles into the pan. Bringing the ingredients to a boil, it is recommended to cook them for about 3 minutes, and then remove from the stove and leave for a while under the lid.

Serve chicken soup

Now you know the easiest chicken broth soup recipe. You can find a photo of this dish in this article.

After preparing a dinner of chicken and homemade noodles, it is poured into deep plates and served hot to guests. In addition to this dish, they serve a bowl with fresh green onions, parsley and dill.

Another cooking option

What if the housewives do not know how to cook and cut homemade egg noodles on their own? In this case, we recommend that you take note of the chicken noodle soup recipe. This dish is prepared in the same way as the previous one. However, at the very end, not noodles should be added to the broth, but ordinary store-bought vermicelli. It is advisable to cook it no more than five minutes after boiling.

Step-by-step chicken broth soup recipe with dumplings

Soup with dumplings is a favorite dish not only for adults, but also for children. To prepare it, we need:

• frozen soup chicken - ½ a small carcass;
• small onion - 1 head;
• cold drinking water - 2.5 l;
• large raw egg - 1 pc.;
• wheat flour - 3 dessert spoons;
• large carrot - 1 pc.;
• vegetable oil - 35 ml;
• table salt, crushed pepper - add at discretion;
• fresh greens (onions, parsley, dill) - serve.

Making meat broth

Chicken broth soup, the recipe of which we are considering, turns out to be very satisfying and fragrant. To prepare it, the chicken carcass is completely defrosted, cleaned of inedible elements, and then laid out in a saucepan with water, salted and brought to a boil. After that, the foam is removed from the broth and boiled under the lid for sixty minutes. After the lapse of time, the soft chicken is taken out, cooled, cut into pieces and returned to the pan.

Preparation of dumplings and their addition to the broth

After the broth is ready, start cooking dumplings. To do this, the chicken egg is strongly beaten, salted and mixed together with flour. The result is a very sticky dough. It is laid out in a strongly boiling broth in small portions. Six to seven minutes after adding all the dumplings, the dish is removed from the stove and left under the lid.

We do roasting

The chicken broth soup recipe we are considering (you can find a photo of the finished dish below) involves the use of not only chicken and dumplings, but also vegetables such as carrots and onions. They are cleaned and then chopped on a grater and with a sharp knife, respectively. After that, the vegetables are put in a frying pan with oil and fried well. Having flavored the ingredients with spices, they are added to the already cooked chicken soup and mixed well.

Serve a hearty first course

Fragrant soup with dumplings and fried is distributed on plates and immediately served for dinner. Additionally, such a dish is flavored with plenty of fresh herbs, as well as a small spoonful of sour cream or mayonnaise.

Making a delicious dish with egg and rice cereal

Surely many housewives know the recipe for chicken broth soup with an egg. After all, this dish was once made by our mothers and grandmothers. If you have never tried such a broth, then the method of its preparation will be presented to your attention right now.

So, the recipe for chicken broth soup with rice requires the use of:

• frozen soup chicken - ½ a small carcass;
• small bulbs - 1 head;
• cold drinking water - 2.5 l;
• large raw eggs - 1 pc.;
• rice large long - 1/3 cup;
• large carrots - 1 pc.;
• potatoes - 1 medium tuber;
• table salt, crushed pepper - add at your discretion;
• fresh herbs (onion, parsley, dill) - serve.

Cooking delicious meat broth

To prepare a rich soup, the chicken carcass is completely defrosted, and then it is washed well and all unnecessary elements are removed. After that, it is placed in a deep saucepan, poured with water and brought to a boil. After removing the foam from the surface of the broth, it is closed with a lid and boiled for forty minutes. After the specified time, the still harsh meat is taken out, cooled and cut into portions. After that, they are again laid out in the broth, and then salted, thoroughly washed long rice, diced potatoes, grated carrots and chopped onions are added. After mixing the ingredients, cover the pan with a lid and cook over low heat for about 25 minutes. During this time, cereals and vegetables will become completely soft and usable.

The final step in preparing a delicious and rich soup

After all the main ingredients are cooked, you should start laying out the chicken egg in the broth. To do this, it is thoroughly beaten with a fork or mixer, and then combined with chopped green onions, dill and parsley. At the end, the resulting mass is carefully poured into a boiling meat broth with rice and vegetables. To prevent the egg from seizing and forming a lump, in the process of laying it out, chicken broth is recommended to be thoroughly stirred with a large spoon. This action will contribute to an even distribution of the product. As a result, you will get a very tasty and rich meat soup with visible egg chips.

Last but not least, black allspice must be added to the broth, and then removed from heat, tightly closed with a lid and left aside for a while.

How should rice soup with eggs be served?

As you can see, making homemade chicken soup does not take much time. After the meat broth with vegetables, cereals and eggs is ready, it is boldly poured into plates. Such a dish is served at the table only in a hot state, along with a slice of bread and a spoonful of fresh sour cream.

You can cook chicken soup not only with the addition of homemade or store-bought noodles, dumplings, rice cereal and eggs, but also with other ingredients. In addition, very often meat broth is made without adding any components. The chicken is taken out of it, and all the liquid is distributed in bowls or plates. Having peppered and flavored the fragrant broth with fresh herbs, it is presented to the table along with pies and other flour products. As a rule, such a serving of chicken soup is used in oriental cuisine. Despite the fact that the broth is empty, it still saturates the human body well and gives it a lot of strength. Bon appetit!

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 soup from heat, pour into bowls, sprinkle with grated parmesan, 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.

It is difficult to find any part of the chicken, from which it would be impossible to make chicken soup. Chicken breast soup, chicken heart soup, chicken fillet soup, chicken offal soup, chicken wing soup, chicken liver soup, chicken neck soup, chicken leg soup are prepared. Recipes for chicken soups are amazing in their diversity. In fact, every national cuisine has its own chicken soup in its arsenal. The most important thing in chicken soup is chicken broth. After making a delicious broth, you can make mushroom soup with chicken broth or vegetable soup with chicken broth. In addition to the broth, chicken meat is also used. For example, you can make soup with chicken dumplings, mashed chicken soup, soup with chicken meatballs. chicken soup recipe in addition to broth and chicken meat, it can include a wide variety of vegetables, cereals and other ingredients. Having chosen what you like best, you can start cooking chicken vermicelli soup, chicken noodle soup, chicken mushroom soup, chicken soup with potatoes, chicken soup with mushrooms, chicken pasta soup, chicken soup with vegetables, chicken soup with beans, chicken soup with cabbage, chicken soup with cheese, chicken soup with tomatoes, chicken soup with potatoes, chicken soup with lentils, chicken soup with zucchini, chicken soup with dumplings, chicken soup with melted cheese. A few words on how to cook delicious chicken soup. The most delicious chicken soup is, of course, made from homemade chicken. The first water must be drained to make the broth clear. Ingredients for chicken soup are usually prepared separately, and then seasoned with chicken broth, after which the chicken soup is prepared. Delicious chicken soup spices will help to cook, also chicken soup goes well with cream. Well, the best way to answer questions is how to cook chicken soup, how to cook chicken soup, how to cook chicken soup, how to cook chicken soup, recipe with photo.

Many women want to know how many calories are in chicken soup. Due to the abundance of possible ingredients (there is chicken soup with egg, chicken soup with buckwheat, chicken soup with rice, chicken cream soup, chicken soup with homemade noodles, chicken soup with meatballs), it is difficult to evaluate chicken soup in this sense. The calorie content of chicken vermicelli soup will be the same, but the recipe for chicken vermicelli soup, mashed chicken soup, chicken noodle soup, chicken broth sorrel soup recipe will provide your body with a completely different amount of calories. The calorie content of 100 ml of chicken broth is on average 20 Kcal, but can vary greatly depending on which parts of the chicken the broth is made from and whether you drained the first broth. For example, chicken breast soup, chicken neck soup, chicken fillet soup, and chicken giblet soup will initially be very different in calories. Thus, you can cook a light chicken soup or a dietary chicken soup, or you can make a rich one on a fatty broth.

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

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

Need to:

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

Cooking:

First, cook the chicken broth (it cooks in the same way as, but a little faster). We wash the chicken pieces with cold water, put them in a saucepan, pour cold water over it and put the saucepan on the stove for high heat, do not close the lid, wait for the foam to appear. You can wash and peel the carrots at this time, cut them into small cubes, slices or straws, or rub the carrots on a coarse grater.

When, shortly before boiling, foam forms on the surface of the broth, carefully and quickly remove it with a slotted spoon so that the broth is transparent. When the broth boils, add carrots, salt, peppercorns, bay leaf and whole peeled onion, without cutting. When the broth boils again, reduce the heat to a minimum, cover the pan with a lid. After a few minutes, lift the lid and, making sure that our broth is slowly boiling and gurgling, close it again, and in this state of quiet boiling under the closed lid, leave the broth to cook for 45 minutes.

In the meantime, peel the potatoes and cut into small cubes with an edge of about 1 cm.

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

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

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

We throw out the onion from the broth (few people like pieces of boiled onion in the soup). We also take out the chicken pieces if we want the process of eating the soup to look aesthetically pleasing and there would be no need to gnaw the chicken bones with your hands. While the chicken is cooling so that it can be disassembled from the bones, put the cooked chopped potatoes into the broth, bring to a boil and cook for 30 minutes.

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

That's it, the soup is ready.

We put 1-2 tablespoons of cold noodles in a plate, fill it with very hot soup, add dill if we want and eat. If you reheat the soup in the microwave right in the bowl the next day, you can reheat the noodles in the soup. Now you know, with vermicelli.

If you want to make chicken soup not with vermicelli, but with rice, then this is also not difficult. You do the same thing, of course, do not boil the vermicelli, but at the same time with the potatoes put about half a glass or a little more rice in the pan, which you previously washed 2-3 times with cold water. 30 minutes after the broth boils, the soup will be ready.

REMEMBER: COOKING IS SIMPLE!

Dare! Create! Get ready!

Eat yourself, feed your family, treat your friends!

BON APPETIT!

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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!