How to make chicken breast stock recipe. Cooking from the breast

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 more rich color vegetables can be sautéed in a little 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 delicious 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 saucepan on 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: all beneficial features they have already given. Also take out the chicken. The meat can be used in soups and snacks.

Ready broth can be used in pure form or use as a base for soups.

4 soups with chicken broth

loftbarlimonad.ru

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;
greens;
2 quail eggs.

Cooking

Rinse the chicken offal and remove the films. Put each kind in a separate pan and pour 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 up in a frying pan vegetable oil, lay out 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 onions and carrots, then 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.

sproutedroutes.com

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. Boil for 10 minutes, then put cream cheese and bring to a boil again. Salt and pepper. Add finely chopped parsley and cook until the rice is tender.

Serve the soup hot with breadcrumbs and herbs.

delish.com

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 pea and greenery for decoration.

Cooking

Coarsely chop the carrots, onions, celery and garlic. Heat in a heavy bottomed saucepan olive oil. 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.

dorastable.com

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;
greens.

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.

Whatever the weather, there is nothing better than hot, fragrant chicken broth. It is especially relevant before a long weekend, when it becomes possible to celebrate a variety of events with friends.

Chicken broth not only nourishes, it gives good mood and in an instant puts her on her feet. However, even in good health, few people will refuse a cup of delicious broth, cooked from the right homemade chicken.
Chicken broth is versatile: good both in its pure form and as a base for the most different soups. It is not difficult to prepare, but in order to get a transparent, rich, fragrant broth, the way it should be, it is worth considering a few rules.

First of all, to make delicious chicken broth, you will need soup chicken. You probably ask: how is soup chicken different from the usual broiler chicken, the one sold in the store?
Firstly, this is a laying hen, that is, not a meat breed. Secondly, the chicken is no longer young, from 2 to 4 years old, which, however, does not make it worse. Such chicken is ideal for making rich and aromatic chicken broth, as it can cook for hours and not be boiled down into "porridge", giving all the best that is in it to the broth.
Ideally for correct rich broth you will need the whole chicken, but if you are extremely economical and want to cook several dishes from the chicken (broth and roast, for example), then cook the chicken cut into pieces (legs, wings, back, etc.), and cut the breast fillet and set aside for another meal. Keep in mind that soup chicken breast fillets will be quite tough and need to be long time stew. In no case do not try to cook it by quick frying or baking, just waste your time.

During the cooking of the broth, carefully monitor the process of separation of the foam, which must be removed in a timely manner so that the broth remains beautiful and transparent. Avoid strong boiling.
All 3 hours the broth must be cooked for a very low fire so that there are only rare gurgling bubbles on the surface, nothing more. This will keep the broth clear, it will come out clear as a tear, and it will allow you more freedom of action than if the broth comes out tasty but cloudy.

So, cook our broth over low heat for 60-90 minutes (do not cover with a lid), after which we add vegetables (onions, carrots, celery stalks, and so on). Discard vegetables after cooking is complete. Everything that was valuable in them had already gone into the broth. To give the broth a nice touch that will make it look even more appetizing, add some onion skins to it.
After 2.5 hours, when the chicken meat has already begun to separate from the bones, you can slightly salt the broth and leave it to cook for another 30 minutes. During the cooking process, water can be added to the pan, since, of course, it will boil away (after all, we cook the broth without a lid in order to be able to carefully control the degree of boiling).
After 3 hours, you can finish cooking, strain the broth and prepare for the “assembly” of chicken soup.

You can add homemade noodles to the broth or small factory-made pasta, which is best boiled in a separate saucepan, and then simply arrange on plates and pour over the broth (do not put the pasta in the broth itself). So it will not spread if you do not immediately eat the whole soup, but remove part of it for storage in the refrigerator.
In the case of using homemade noodles separate brew will allow you to avoid “littering” the broth with particles of flour, which will inevitably fall into it during cooking and violate the very transparency that you have so diligently achieved.
To the broth with noodles and chicken meat you can add half a hard-boiled egg, and if there is an exotic avocado in the house, then you can add it, cut into pieces (try it, it's very tasty). Before serving, sprinkle the soup with finely chopped parsley, so it will be even more appetizing.
If the soul asks for exotic, along with noodles (udon glass noodles are perfect for this option) rice noodles or buckwheat soba) you can put a small amount on a plate dried seaweed, which, after adding hot broth, will quickly soften and add Asian notes to the taste of the soup.

To make this delicious chicken noodle soup you will need:
Soup chicken 1 pc.
Bulb + husk 1 pc.
Carrot 1 pc.
Celery 2 stalks
Favorite green vegetables to taste
Homemade noodles to taste
Salt to taste

Cooking method
Cut up the chicken and put all the parts in the pot. Fill them with cold (!) Water and bring to a boil.
When the water boils, reduce the heat to low, remove the foam with a slotted spoon and cook for 60-90 minutes, after which add the prepared vegetables to the broth. Do not cover the pot with a lid. During the cooking process, add water, the amount of which will inevitably decrease as it boils away.
After 2.5 hours from the start of cooking, salt the broth to taste and cook over low heat for another 25-30 minutes. Take out the meat and vegetables and put them on a plate. Strain the broth into a separate container.
Pour water into a saucepan and cook homemade noodles or small factory-made pasta according to the instructions.
Arrange the noodles on plates, add the finely chopped chicken meat that you took out of the broth, sprinkle with finely chopped parsley and serve.
Enjoy your meal!

Appetizing, fragrant, rich or, on the contrary, dietary - any chicken broth is indispensable! Soups and main dishes are cooked from it, served in its pure form with unsweetened pastries, it is recommended by nutritionists, and also strongly advised by doctors.

Chicken broth: benefits and harms

The benefits of the broth have long been overgrown with legends, and many of them are quite true.

It's believed that properly brewed broth can lift even the most seriously ill patients to their feet.

And in America in the last century it is liquid dish even nicknamed “Jewish penicillin”, its healing power is so amazing.

Indispensable chicken bouillon in case of poisoning (this also includes a hangover), after surgery, with a cold or flu, as well as with gastritis and some other diseases of the gastrointestinal tract.

It is worth introducing this dish to a nursing mother on the menu, you can also give little child. What is the secret of its healing power? And is chicken broth really healthy?

Modern doctors believe that chicken broth is an excellent restorative remedy, since all the beneficial substances contained in meat and bones (and there are a lot of them in chicken) are transferred by 60% to the broth itself. And for any organism, especially a weakened one, it is much easier to get proteins, fats, carbohydrates, vitamins and minerals from liquid, easily digestible food.

Its benefit is also that it stimulates the digestive tract, stimulates appetite, and is also almost completely absorbed.

But not everything is so rosy.

Chicken meat today is significantly different in chemical composition from what it was even a few decades ago.

Modern chickens are fattened with artificial feed, the purpose of which is to make a quick profit.

Therefore, there are also growth hormones so that the chicken gains weight faster, and antibiotics so that the bird does not get sick and does not die.

These substances dangerous to humans accumulate in meat, and from there they pass into a decoction. This is the main harm of a seemingly healing dish.

How to cook chicken broth so that you get only the benefits? There are a couple of secrets:

drain the first water 10 minutes after boiling;
try to buy chickens in the villages (the average villager simply does not have money for all these nutritional supplements).

But even if you cooked the broth from chicken meat grown in the most environmentally friendly clean conditions, you should not give it to those who have been diagnosed with obvious liver problems, as well as people with low acidity of gastric juice. It is harmful in pancreatitis, especially in acute form, with gastric ulcer.

Be careful with children's food. Many pediatricians, due to the ambiguity of benefits and harms, are still arguing from what point chicken broth can be given to a child. Many advise not to introduce it into the diet earlier than a year and a half.

How to choose a chicken

It all depends on your tastes:

from the back with a tail and legs, a rich fatty broth is obtained;
the same will come out if you take the front part with wings without fillets;
chicken breast broth - a dish for those who are on a diet;
if you need to cook a decoction with meat, then take the legs;
coming out of the back excellent foundation for light first courses - without excess fat, but with a rich taste.

By the way, it is better to buy not broilers, but laying hens - although their meat requires longer cooking, the taste and smell are much brighter as a result.

Not a bad option and chickens, especially for baby food- they have less fat and are less likely to high content harmful substances.

Recipes for every taste

There are actually quite a few ways to make chicken broth. You can make the usual classic, on the basis of which soups and cabbage soup are then cooked. And you can cook one that will itself an independent dish. There are also options fast food when time is running out, but there are also special recipes, for example, a real medicinal broth. It is better to master several at once.

The most delicious chicken broth

I offer this one first. detailed recipe with tips and subtleties of cooking, the most appetizing first dishes.

Ready-made chicken broth can be used for sauces, second and first courses.

Recipe Information

Cuisine:French
Type of dish: first courses
Cooking method: boiling
Servings:4
1 h 30 min
Nutritional value per 100 g:
- Calories: 40 kcal
- Fat: 2.1 g
- Proteins: 5 g
- Carbohydrates: 2 g

Ingredients:

chicken leg - 1 pc.
carrots - 1 pc.
onion - 1 pc.
celery root - 80 g
water - 1.5 l
bay leaf - 2 pcs.
black peppercorns - 5 pcs.
pepper sweet pea- 5 pieces.
cloves - 2-3 pcs.
coriander seeds - 0.5 tsp
greens - for serving.

Cooking method:

You can use a whole gutted chicken or parts of the carcass. AT this recipe I suggest buying chilled chicken legs. Rinse the legs thoroughly in running cold water. Dip in a saucepan, about 2 liters in volume. Fill with cold water and send to a strong fire. Bring to a boil. Drain the first decoction. chicken leg rinse and put back into the pot. Pour right amount water to cover the meat, and send to the fire. Bring to a boil. Reduce the flame of the burner and simmer for about 20-30 minutes.

In the meantime, prepare the roots. Take celery root, carrots and onions. If desired, you can use the root of parsley, parsnip. Peel vegetables and rinse, dry with a towel, cut large pieces. Heat a frying pan without oil, put the vegetables and fry until browned. This will give ready soup more saturated color.

While the chicken is cooking, constantly remove the foam.

After about 30 minutes, add the fried vegetables and continue to simmer over low heat for about half an hour.

Add bay leaf, black and allspice, cloves and coriander. Boil for 15-20 minutes.

Season with salt to your taste. Cook for another 5-10 minutes and turn off the heat.

Before serving, remove the vegetables and strain the broth. Sprinkle with chopped herbs.

Enjoy your meal!

Classic cooking recipe

How to cook chicken broth, my grandmother taught me in childhood.

This recipe is the classic one.

I usually prepare a large pot and freeze some of it - then use it for anything.

You can, for example, cook. It is very tasty in the finished broth to cook meatballs from minced chicken and submit everything boiled egg and greenery.

What you need:

domestic chicken - 1 medium
onion- 2 pcs.
carrots - 2 pcs.
salt - to taste.

How to cook:

We divide the chicken (gutted, plucked) into parts - you can cook and from whole chicken if the pan allows, but then increase the cooking time by 30 minutes. Wash well.
Fill with cold water and wait for it to boil. After 10 minutes, this water is poured out, poured with new cold water.
Immediately put a whole peeled carrot and washed, but not peeled onion - onion peel will give a nice golden hue to the dish.
After boiling, reduce the heat and, removing the foam, cook for 20 minutes.
Then we throw out the vegetables, and cook the meat for another hour.
At the end, salt, wait 5 minutes and turn off.
When everything has cooled, filter through a sieve or cheesecloth. We separate the meat from the bones and either send it back to the pan, or use it for something else, for example, for some delicious food.

Spices in this case are not added so as not to interrupt pure taste and chicken flavor. In addition, such a blank can be used to prepare a wide variety of food, which has its own set of seasonings.

Chicken broth in a slow cooker “Golden”

Delicious chicken broth in a slow cooker is a recipe for those who do not have time to mess around in the kitchen for a long time.

Absolutely any device is suitable for cooking - Redmond, Panasonic.

What you need:

chicken back, wings - 500 g
onion - 1 pc.
carrots - 1 pc.
salt - to taste
peppercorns and other spices to choose from.

How to cook

We rinse the back and wings well, put them in a slow cooker. Turn on the “Frying” mode and fry for 2-3 minutes on each side with the lid open. If your cartoon is without non-stick coating add some vegetable oil .
There we also send peeled vegetables, cut into 2-4 pieces.
Pour hot (so that there is no temperature difference that is dangerous for the internal coating of the bowl) water by ⅔ of the volume and set the “Extinguishing” mode, cover with a lid.
After half an hour, remove the scale with a slotted spoon and continue to cook. If you have a pressure cooker, skip this step and don't forget to halve the cooking time as well.
After the end signal, add salt, spices and close the lid for another half hour. The first dish will get just a magical smell!
And then, as usual, we filter, if necessary, meat, separate it from the bones and send it to the liquid. Serve delicious with or croutons.

Healing chicken broth

As we already know, for those who, after surgery or undergone complex viral diseases chicken broth is a food that also heals.

Therefore, it is very important to properly cook chicken broth for the patient - although the recipe is simple, the time and steps must be strictly observed.

Products:

homemade chicken - drumsticks, breast
1 bulb
1 carrot
greens - bunch

How to weld:

For the patient, the broth must be boiled not on the second water, but on the third. Therefore, boil for 5 minutes 2 times.
After that, we wash the meat well, fill it with fresh water, add peeled whole vegetables and cook for 20 minutes after boiling over low heat.
Throw away the onions and carrots, cook for another 30 minutes and salt just a little - for the patient, extra salt is useless.
We rinse the greens and tie them well with a thread - we need it for smell and additional useful substances. Add to the pan, and after 10 minutes we take it out and throw it away.
Turn off the burner, filter the liquid twice. If the patient can have meat, we separate it from the bone and send it, chopped, to the pan (it is better to pass through a meat grinder). But usually only the broth itself is carried to the hospital. It is better to drink it warm.

Recipe for cooking with noodles

Chicken broth with vermicelli (pasta, pasta, noodles) is an independent first course.

And it turns out especially tasty if there is a lot of meat, so we take the thighs or drumsticks.

Components:

chicken drumsticks or thighs - 4-5 pcs.
1 bulb
2 carrots
greens - to taste
spices, salt - to taste
thin gossamer vermicelli - 200 g

Cooking steps:

From the thighs (shins), onions and 1 carrot, cook the broth according to one of the recipes described above (I recommend step by step recipe with the photo of “The Most Delicious”).
When the vegetables are thrown out, the liquid is filtered, we separate the meat from the bones, cut it into small pieces and put it back in the pan.
We also send diced carrots there, salt, add spices and boil for 10 minutes.
Throw out the vermicelli. If you have homemade noodles, then it will turn out even tastier! Cook for 5 minutes, throw chopped greens and turn off. After 5 minutes, chicken broth with vermicelli
we serve.

You can replace vermicelli with any cereal in the recipe - buckwheat, rice, pearl barley. It turns out no less tasty liquid first course. Only then cook the cereal not for 5 minutes, but for 15-20.

Diet option with egg

This option is for losing weight, that is, for those who need to know how many calories are in chicken broth, what is its the nutritional value. I'll say right away: in 100 g no more than 20 kcal! That is, in a serving - a maximum of 60 kcal.

Components:

2 chicken breasts on the bone
paws - 4-5 pcs.
1 bulb
1 carrot
dill, parsley - to taste
salt, ground pepper, bay leaf - to taste
eggs - 2 pcs.

How to do:

Remove the skin from the breast, cut off excess fat. We divide it into parts.
We wash the paws well - with them the dish will become tastier, while its calorie content will not increase.
Onions, chicken, carrots pour 2 liters of cold water, boil.
We drain the first boiled water, and now we cook for 30 minutes, removing the foam with a spoon.
We throw away the vegetables, the bone and paws, too. We cut the fillet finely, send it back and let the broth boil again.
Beat raw eggs slightly with a fork and a thin stream, constantly stirring, pour into the pan. 2 minutes and turn off.
Serve with greens.

Secrets of the perfect chicken broth

Properly brewed chicken broth is a fragrant clear liquid with a delicious taste!

Taste and smell depend not only on meat - spices and vegetables also play a big role.

In addition to standard carrots and onions, celery, roots and parsley leaves can be sent to the pan, bell pepper, garlic.

The most popular vegetable - potatoes - is no longer added for smell, but for taste when you need to cook light nutritious soup.

The choice of spices is almost unlimited, then focus on your own preferences. Chicken goes well with dill, turmeric, paprika, different types pepper.

The transparency of the broth does not depend on vegetables and spices, but it completely depends on the correct preparation and cooking of meat. Basic rules on how to cook a transparent first course:

use only bones and meat, no offal (especially carefully when cooking the carcass - there are almost always lungs and kidneys on the inside of the back). Can chicken hearts and cook the ventricles separately, and then add to the already prepared broth;
how much to cook chicken broth also plays a role - the longer, the more likely it is to get a cloudy liquid;
do not interfere while it is cooking, just remove the scale (noise, foam);
after boiling, the fire should be minimal;
put the meat in cold water.

Attention!

For transparency, it does not matter when you salt the broth. The addition of salt only affects the taste and content of nutrients. If you need to make meat more tasty and healthy, then salt at the end, if the fat itself is at the beginning.

It is difficult to say why the soup turns cloudy even if all the rules are followed. You can make it transparent again either by straining 2-3 times through several layers of gauze, or by introducing whipped chicken protein. After that, boil and filter again. However, transparency is purely aesthetic.

Chicken Broth KBJU: Calories, Proteins, Fats, and Carbs

The nutritional value of chicken broth in many sources varies: someone insists that it is very nutritious dish, someone claims that he even lost weight on the broth, it is so low in calories.

In fact, everyone is right - and there are such diets for weight loss, and you can get better from it.

It all depends on which parts of the chicken to use and what you will add besides it.

The calorie content of the broth on a breast without skin is about 20 kcal, but for cooked from whole carcass- 40-50 kcal. And if you add vermicelli to this, then the calorie content increases by another 30-40 kcal.

BJU (that is, the amount of proteins, fats and carbohydrates) usually differs only in fat content.

All about storage

It is important not only to know the secrets of cooking, but also how to store chicken broth. The easiest way is to send it to the freezer, pouring into plastic bottle. And after 3 months you can get it and apply it, for example, for kharcho or okroshka.

Another option is to freeze in ice cube trays. Cubes are convenient to use when you need a little broth.

But the shelf life in the refrigerator of chicken broth is only 2-3 days.

Useful video

Chicken broth is considered a real delicacy. If it is cooked correctly, then the broth turns out to be a transparent, yellowish color. It has such properties as to give strength and invigorate, so it is often recommended by doctors for use by patients and during postoperative periods of recovery. Unlike many other dishes, the recipe for chicken broth is simple, but in order to cook it correctly, care and patience will be required.

It would seem that it could be easier: pour water over the chicken and bring to readiness. However, there are some nuances, observing which you can make the perfect chicken broth from an elementary dish - the basis for many other soups and dishes.

So, the advice from chefs is as follows: it is better to take a whole chicken for cooking broth. Of course, delicious broth It is also obtained from its individual parts, for example, or legs. Plus, they cook faster. However, from whole chicken bouillon it turns out strong, rich and thick.

The chicken should be taken completely thawed, and even better - fresh. Then it is pre-washed, cut and the remaining feathers or entrails are removed.

A whole chicken needs about 5 liters of water. Required condition- The water must be cold. Set the pot to heat up. During the cooking of the broth, the process of emulsification of fats occurs and as a result the broth turns cloudy. Watch for the formation of foam and remove it in a timely manner with a spoon until it has settled to the bottom. The foam will appear in any case, since it is a protein that folds and settles. With it, the broth becomes more nutritious, but at the same time cloudy.

After the water boils, it is necessary to cook the chicken over low heat. In this case, the pan does not need to be closed with a lid and it is necessary to salt only at the end of cooking.

Cooking time for chicken broth depends on what kind of chicken you have taken. If this is a broth chicken, then you need to cook it from 2 to 3 hours. If this is an ordinary broiler chicken, then 40 minutes will be enough.

Chicken broth with vegetables

Often vegetables are added to chicken broth during cooking. For this, onions, garlic, “white roots”, for example, parsnips or parsley root, spices, carrots are suitable. Vegetables can be added to the broth as a whole, cut across into long plates or chopped into pieces. The larger the vegetables are cut, the longer it takes for them to cook.

The steps for preparing chicken broth with vegetables are as follows. In cold water, along with the chicken, 1-2 onions are laid. When the water boils and foam begins to form, it must be removed and the fire reduced. After 20 minutes, the old onion must be removed and a new one added, having previously also peeled off the husk. You can stick 2 cloves into the bulb. At the same time, parsnip root and allspice are added.

At the end of cooking, you can throw a bay leaf, a couple of cloves of garlic, be sure to salt and add seasonings. After 10 minutes, remove the pan from the heat, cover with a lid and let it brew for a while.

Chicken broth soup recipes

chicken soups world culinary represents a great number. The meat of this poultry It is considered suitable for preparing any kind of soup, ranging from cabbage soup, borscht and ending with kharcho. But perhaps the most common option is soup with vermicelli or noodles. How to cook this magical chicken broth soup - see the recipe below.

Chicken noodle soup

Soup ingredients:

400 g chicken

1 carrot

1 bulb

Peppercorns 2-3 pieces

1 bay leaf

Salt and herbs to taste

Shop noodles 200 g

You can cook homemade noodles. This will require

Before cooking, the chicken must be washed, cleaned of entrails or feathers, cut and put in a saucepan. Pour the contents with 3 liters of cold water. Cook until boiling, then remove the foam. While the chicken is cooking, prepare the rest of the ingredients. Cut the onion and carrot into cubes. Carrots can be cut into thin strips. Add them to the chicken after boiling water. If desired, you can add a couple of potatoes, peeled and diced.

Next, you need to cook the noodles, if you decide to cook the soup with homemade noodles. To do this, an egg is driven into a bowl, flour and a little salt are added. The dough should be tough. Roll it into a thin layer, sprinkle with flour and roll up. So it will be more convenient for you to cut it into thin noodles. Put the cooked noodles on a towel so that it dries a little. If desired, noodles can be harvested for future use and stored in a plastic bag.

After the chicken is cooked, you need to take it out and fill it with noodles with spices. Cook 3 or 5 minutes. Then the chicken must be returned to the pan and sprinkled with herbs.

Chicken broth soup with cauliflower

300 or 350 g chicken

3 potatoes

2 small carrots

1 small head of cauliflower

1 bulb

Greens - parsley, dill

Ground black pepper

Wash all foods thoroughly before cooking. cut chicken in small pieces, lower into cold water and wait until the water boils. Then you need to reduce the fire, remove the foam, cover the pan with a lid and cook for about 15 minutes.

At that time cauliflower should be disassembled into inflorescences and washed under cold water. Cut the peeled carrots into slices, and onions into cubes. Potatoes can be cut the way you like it - straws or cubes.

Dip these ingredients, except for cauliflower, into boiling chicken broth and cook for 5 minutes. Cabbage is added after this time, and the soup is cooked until tender. At the end, finely chopped greens, salt and black pepper are added to the pan.

The soup is light, low-calorie and very tasty.

Solyanka soup with chicken broth

Products needed for its preparation:

800 g chicken

300 g champignons

500 g fresh or sauerkraut

1 carrot

2 potatoes

1 tbsp tomato paste

1 bulb

Hot pepper 0.25 pcs

2 garlic cloves

Greens, salt, ground pepper and olives - to taste.

Rinse the chicken and cut into pieces. Pour cold water, put the pan on the fire and after boiling water, remove the resulting foam.

Then reduce the fire and cook for about half an hour. Then the meat is removed into a separate plate, and the broth is filtered.

Next, peeled and diced potatoes are added to the broth. Then you need to cut the onion into cubes, fry it in vegetable oil heated in a pan until golden brown. Add finely chopped champignons to the pan hot peppers and rubbed on coarse grater carrot. Simmer this composition for 3-5 minutes. Then add the chopped medium-sized cabbage there and continue to simmer for about 5 minutes, stirring occasionally. tomato paste added to the pan just before removing it from the heat.

Throw vegetables into the broth, pepper and salt, you can add bay leaf. Boil the broth until all vegetables are soft.

Chicken meat must be removed from the bones and cut into cubes. Then add them to the broth, wait for it to boil. At the end of cooking, throw crushed garlic and herbs into a saucepan with hodgepodge. Remove the hodgepodge from the fire. Olives can be added to bowls of soup.

Chicken broth soup with buckwheat

500 g chicken

3 potatoes

100 g buckwheat

1 bulb

1 carrot

2 tbsp vegetable oil

Garlic and herbs optional

Preparing a classic chicken bouillon. At this time, the potatoes must be peeled, cut into cubes. Also wash the carrots and cut into thin strips. It is advisable to cut the onion into small cubes. Buckwheat should be washed and sorted out.

Pour vegetable oil into a heated frying pan, put onions and carrots there. Fry them over medium heat.

After 30 minutes, the chicken must be removed from the broth and add potatoes and buckwheat. Salt. Boil these foods for about 20 minutes, and then add carrots and onions to the pan.

The chicken is removed from the bones, cut into pieces and returned to the soup. There you also need to add small greens and grate the garlic. After cooking chicken soup should be infused in a saucepan with closed lid about half an hour.

Borsch with chicken broth

You will need:

500 g fresh chicken

200 g smoked chicken

2 onions

2 small hot peppers

3 tbsp vegetable oil

1 parsley root

2 medium sized tomatoes

1 tbsp lemon juice

2 carrots

1 kg sauerkraut

2 small beets

3 garlic cloves

The chicken needs to be thawed and washed. Dip it in a deep saucepan, cover with cold water and cook until boiling. At this time, peel and then also add carrots, one onion and parsley root to the pan.

Cut the remaining onions, carrots and 2 beets into strips. Fry them separately, pour them into the pan lemon juice, while reducing the heat, and simmer for about 10 minutes. wash and cut small cubes and add to the pan with the vegetables. Cook for 4 more minutes and then remove from heat.

Sauerkraut should be squeezed, chopped and fried in a clean pan, adding the remaining oil there.

Remove the foam from the broth, take out the meat and whole vegetables. Dip the fried vegetables and cabbage into the broth. Cook for approximately 10 minutes. Smoked chicken should also be cut into small cubes and immersed in boiling borscht.

Then you need to clean the peppers and finely chop them. Garlic is also peeled and crushed with a knife or garlic squeezer. Grind the peppers, garlic and salt in homogeneous mass. Add all the remaining ingredients to the borscht and bring to a boil over high heat. Remove from heat and let stand for 20 minutes. Such borscht must be served with herbs and sour cream.

Probably, in the whole world there is not a single housewife who, at least once in her life, did not cook delicious and delicious food for her family. rich soup with meat or poultry. And today we will touch on such important topics: what is the second chicken broth, how to cook it correctly, and why do we need it at all? Indeed, many, especially beginners, housewives, often do not understand why the first fat is worse than the second, and on which of them the soup turns out tastier.

Why cook soups with secondary chicken broth

Some people never think about chicken bouillon in principle, believing that poultry meat is dietary and useful product by itself, and hence to the primary broth, all its “good” properties are transferred.

But in fact, there are secrets here.

First, store-bought chickens are often not best quality, they are fed, and often treated with various chemicals, which dissolve in the first broth. Therefore, we can say that by preparing soups on the secondary broth, we make them safer for health.
Secondly, the secondary chicken broth turns out to be less fat, which means that it will bring less harm not only to our health, but also to the figure. If you have children in your family, you probably know that little fidgets should not eat a lot of fat at all, so it is highly recommended to use only the second poultry broth in children's cooking.
Third, if you are cooking vegetable soups, the secondary broth will make them more harmonious in taste, because meat ingredient will not interrupt the taste and aroma of vegetables. And this is sometimes very important, especially for real gourmets who feel in ready dish every flavor note.

If you don't know how to cook chicken in the second broth, don't worry - it's no more difficult than boiling poultry in the primary. You can take any parts of the chicken, not just the carcass, as in our recipe.

We offer you basic version, so to speak classic recipe, for a clean, clear secondary broth, and you can add vegetables, herbs, spices and other ingredients if you wish.

Easy homemade chicken stock recipe

Ingredients

- 1 PC. + -
- taste + -
Any spices - optional + -
Fresh herbs - optional + -

How to cook delicious secondary chicken broth at home

To begin with, we will wash our chicken and dry it.
We take a large saucepan in which the whole bird will fit, put the carcass in it and fill it with cold water. Don't be afraid to add too much water, as some of it will evaporate during the cooking process. The water should completely cover the chicken.
Turn on medium or high heat and wait until the water boils. In the process, a gray foam forms - it does not need to be removed, since very soon we will drain the first broth.
Let the water boil for about five minutes, after which we completely drain the water, take out the chicken, wash the pan and pour cold water into it again, after putting the chicken carcass in it.
Now again we wait for the water to boil, keeping the pan over medium heat.
When the water boils, reduce the flame to a minimum, salt our future broth, add any spices as desired and calmly cook our carcass for about two to three hours, depending on the size. We cook a chicken weighing one and a half to two kilograms for three hours, a smaller one for one and a half, and a broiler chicken will need about 45 minutes to be ready.

At the end of cooking, we throw fresh herbs into the broth. The broth should turn out transparent, but if this is not the case, it is better to strain the broth before adding greens.

That's all, now you know what secondary chicken broth is, how to properly cook it at home, which means you can cook any delicious and healthy soup based on it. Bon appetit and successful culinary experiments!