How to make regular chicken soup. How to cook chicken soup

It's hard to find any part of the chicken that can't be used to cook chicken soup. Prepare chicken breast soup, chicken soup chicken hearts, chicken fillet soup, chicken giblet soup, soup from chicken wings, soup from chicken liver, soup from chicken necks, soup from chicken legs. Chicken soup recipes are amazing in their variety. Virtually every national cuisine has its own chicken soup in its arsenal. The most important thing in chicken soup is the chicken broth. Welded delicious broth, you can do mushroom soup in chicken broth or vegetable soup in chicken broth. In addition to broth, chicken meat is also used. For example, you can make soup with chicken dumplings, creamy chicken soup, soup with chicken meatballs. Chicken Soup Recipe in addition to the broth and chicken meat may include the most variety of vegetables, cereals and other ingredients. Having chosen what you like best, you can start preparing chicken noodle soup, chicken noodle soup, chicken soup with mushrooms, chicken soup with potatoes, chicken soup with champignons, chicken soup with pasta, 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 cream cheese. A few words about how to prepare delicious chicken soup. The most delicious chicken soup is, of course, prepared from domestic chicken. The first water must be drained to make the broth clear. The ingredients for chicken soup are usually prepared separately, and then they are added to the chicken broth, after which the chicken soup is finished. Delicious chicken soup spices will help prepare it; chicken soup also 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 photos.

Many women want to know how many calories are in chicken soup. Because of the abundance 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 noodle soup will be the same, and the recipe for chicken noodle soup, chicken cream soup, chicken noodle soup, recipe sorrel soup in chicken broth will provide your body with a completely different amount of calories. Calorie content 100 ml chicken broth averages 20 kcal, but can vary greatly depending on what 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 soup with chicken giblets initially will be very different in the number of calories. Thus, you can prepare a light chicken soup or a dietary chicken soup, or you can make a rich one using fatty broth.

Chicken meat is very healthy, easily digestible and dietary product. It is useful for both adults and children, and the broth made from it is especially good. It turns out very light, transparent and appetizing. Even kids who absolutely do not want to eat cabbage soup or borscht will definitely not refuse a bowl of chicken soup.

Chicken soup - preparing dishes

To cook chicken soup, you can use any pan of suitable size. It is determined by the amount of water used for cooking, plus 1-1.5 liters, so that when boiling there is no risk of staining the stove. Each liter of soup is designed for 3-4 servings, so you can roughly calculate how many eaters it will be enough for.

Chicken soup - food preparation

For cooking chicken soup You can use any parts of the chicken: legs, thighs, breasts, or you can purchase a so-called soup set, which includes less “valuable” parts of the carcass, such as the dorsal-scapular and lumbosacral sections without wings. If the chicken was purchased frozen, it must be completely defrosted before preparing the broth. Before putting chicken meat into the pan, rinse thoroughly under running water.

Chicken soup - recipe 1 (with noodles)

To make chicken noodle soup you will need following ingredients:

- 2 medium carrots
- 2 medium onions
- 1 half sweet pepper
- 4-5 medium-sized potatoes
– 1 egg (for noodles)
- flour (for noodles)

Cooking method:

Pour 3 liters of water into a 4-5 liter saucepan and place the soup set in it. Add salt, pepper and bay leaf to taste (bay leaf can be added at the end to avoid excessive bitterness). Place over high heat, bring to a boil and immediately reduce heat to low. The broth is prepared for 40-50 minutes. At this time, you can start preparing the noodles. In a separate container, you need to knead a stiff dough from egg and flour, roll it into a thin layer with a rolling pin and, with a very sharp knife, cut it first into strips 4-5 cm wide, and then cut each of them into thin strips to get pieces of about 0.5x4-5cm . Peel the potatoes and cut into cubes. When the broth is ready, you need to remove the chicken from it and put the potatoes in it. Then peel and finely chop or grate the carrots, onions and peppers. Next, you need to fry them in vegetable or olive oil for 4-5 minutes and put them in the soup. It should boil for 10-12 minutes over medium heat, after which noodles and boiled chicken, cleared of bones and cartilage, are placed in it. Before serving, the finished soup can be decorated with parsley leaves or dill sprigs. Half a hard-boiled egg also looks beautiful in chicken soup.

Chicken soup - recipe 2 (with vermicelli)

To prepare chicken noodle soup, you need the following ingredients:

- chicken soup set (legs, thighs, breasts) - 500-600 g
- 2 medium carrots
- 1 medium onion
- 4-5 medium-sized potatoes (this is not for everyone, you can cook without them)
- 100-150 grams of vermicelli
- salt, pepper, bay leaf to taste
- greens, half a hard-boiled egg for decoration

Cooking method:

Pour 3 liters of water into a prepared container with a volume of about 4 liters and place the chicken in it. Add salt, pepper and bay leaf to taste. You can also place chopped carrots there. in large pieces and a whole onion, if in ready soup there is no desire to see these components (this is very important when the soup is being prepared for a child). Place over high heat; as soon as the broth begins to boil, skim off the foam and immediately reduce the heat to low. The broth is usually cooked for 40-50 minutes. IN ready broth add peeled and diced potatoes (if desired), after removing the chicken, carrots and onions. If carrots and onions were not included when cooking the chicken, then they need to be finely chopped or grated, fried for 3-5 minutes in vegetable or olive oil and added to the soup. Next, leave the soup for 10-12 minutes over medium heat, then add vermicelli and chicken to it. The vermicelli is cooked for about 3-5 minutes, after which the soup can be removed from the stove, covered with a lid and left for about half an hour. Before serving, the dish can be decorated with finely chopped herbs and half a hard-boiled egg.

Chicken soup - recipe 3 (with dumplings)

To make chicken dumpling soup you will need the following ingredients:

- chicken soup set (legs, thighs, breasts) - 500-600 g
- 1-2 medium carrots
- 1 medium onion
- 1 bell pepper
- 2-3 medium-sized potatoes (you can do without them)
- salt, pepper, bay leaf to taste

To prepare the dumplings you will need:
— 1 chicken egg
- flour
- garlic clove
- chopped fresh herbs
- vegetable oil 1 table. spoon

Cooking method:

First you need to cook the chicken broth. To do this, place the chicken in a saucepan with 3 liters of water, add salt and pepper to taste, and add a bay leaf. Bring to a boil, skim off the foam and, reducing heat, cook for 40-50 minutes.

At this time, finely chop or grate the washed carrots, peppers and onions and fry on vegetable oil 5-7 minutes. Next you need to start preparing the dumplings. Separate the white from the yolk and put it in the refrigerator for a while.

Add butter and a little salt to the yolk, and also add three to four tablespoons of flour and mix. Pour 150-200 ml of hot broth into the resulting thick mixture.

Stir quickly and vigorously again, add finely chopped garlic and some herbs. Then add more flour until the dough has the consistency of sour cream.

Next, remove the protein from the refrigerator, beat it in thick foam and carefully mix into the dough. Add chopped potatoes to the broth and cook until almost done. Then add the dumplings to the soup. To do this, you need to take pieces of dough with a teaspoon (about 2/3 of a teaspoon) and throw them into the boiling broth. They should increase in size and swim up.

3-4 minutes after the dumplings float, add the fried vegetables to the soup. Let it simmer for 5 minutes over low heat, leave for half an hour, then serve, garnished with herbs.

Chicken soup - recipe 4 (with rice)

To prepare chicken rice soup you will need the following ingredients:

- chicken soup set (legs, thighs, breasts) - 500-600 g
- 2 medium carrots
- 1 medium onion
- half a glass of rice
- salt, pepper, bay leaf to taste
- greens, half a hard-boiled egg for decoration

Cooking method:

Make chicken broth as described in the chicken noodle soup recipe. When the broth is ready, remove the chicken from it and add rice. While it is cooking, chop the washed and peeled carrots and onions and fry them in a frying pan in vegetable oil. When the rice becomes soft, add the fried vegetables to the soup. Let the dish simmer for 5-7 minutes over low heat, leave for half an hour and serve, after garnishing with fresh herbs and eggs, salt and pepper to taste.

Chicken soup - recipe 5 (chicken soup puree)

To prepare chicken cream soup you need the following ingredients:

— chicken fillet boneless 300 g
- flour 1 table. spoon
— butter 20 g
- celery 50 g
- cream 200 g
- salt, pepper to taste
- chopped fresh herbs for decoration

Cooking method:

Wash and chop the chicken small pieces. Wash the celery too, remove the skin and finely chop. Heat butter in a frying pan, add flour and fry until golden brown. Add celery there and fry it over low heat with continuous stirring for 5 minutes.

After this, put the meat and 1/3 of the cream into the pan. Simmer until done. Remove the finished dish from the heat, cool and place in a blender. Grind to puree, add the remaining cream and beat again. Next, pour into plates, garnish with herbs and serve.

Chicken soup - recipe 6 (with sorrel)

Ingredients

500 g chicken;

2.5 liters of water;

table salt, peppercorns and bay leaves;

carrots and onions;

three potatoes;

200 g sorrel.

Cooking method

Cut the chicken into pieces, rinse and place in a pan. Fill with water, add bay leaf and peppercorns. Boil the broth until full readiness chicken, removing foam with a slotted spoon. At the end of cooking, add salt. Peel the carrots and grate into fine chips. Peel the onion and chop into small cubes. Fry the vegetables until golden brown. Peel the potatoes, wash and cut into small pieces. Sort the sorrel, rinse and chop. Remove the chicken from the broth. Place the potatoes in the broth and cook for ten minutes. Then add the roast and sorrel. Separate the meat from the bones, disassemble into fibers and place in a saucepan. Cook for another ten minutes. Chicken soup ready!

Chicken soup - recipe 7 (with corn)

Ingredients

one small hen or chicken;

large tomato;

spices and herbs;

large carrot;

bell pepper;

three eggs;

small jar canned corn.

Cooking method

Peel the carrots, bell peppers and onions. Rinse the vegetables. Place the washed whole chicken in a pan of boiling water. Place whole carrots here, sweet pepper and tomato. Add peppercorns and bay leaf. Cook the broth for about forty minutes, skimming off the foam. Remove vegetables and chicken from broth. Separate the chicken meat from the bones and place it back into the pan. Drain the corn and add it to the broth. Finely chop the greens and add to the soup. Beat the eggs and, stirring continuously, slowly add them to the broth. As soon as the soup boils, turn off the heat and leave covered for half an hour.

Chicken soup – recipe 8 (with mushrooms in Polish)

Ingredients

champignons – 400 g;

a bunch of parsley and dill;

500 g chicken fillet;

salt and ground pepper;

50 g small vermicelli;

carrot;

two onions;

100 g tomato puree.

Cooking method

Place the washed fillet in a saucepan, add water and cook for forty minutes over low heat. Remove the foam with a slotted spoon. Peel and wash carrots, mushrooms and onions. Cut the carrots into thin slices, chop the onion into small cubes, and chop the mushrooms into medium-thick slices. Take out the chicken fillet and cut it into fairly large pieces. Place the vegetables and mushrooms in the broth and cook until the onion softens. Add to broth tomato puree and chicken meat and boil for five minutes. Add vermicelli and cook for no more than a minute. Season with pepper and salt. Let stand covered for ten minutes. Pour into plates and sprinkle generously with chopped herbs.

Chicken soup - recipe 9 (with egg)

Ingredients

400 g chicken meat;

two bouillon cubes;

salt and dill;

carrots and onions;

four potatoes.

Cooking method

Pour water into the pan and add chicken meat. We put it on the stove. As soon as it boils, skim off the foam and add the peeled onion. Turn off the heat and cook for 15 minutes. Peel and cut the carrots large pieces and put it in the broth. Continue cooking for another half hour. Then put the potato pieces into the pan. Beat the egg, adding a little salt. Add to soup bouillon cubes. Constantly stir the boiling soup with a spoon clockwise and pour in the egg in a thin stream. At the end, add the herbs and bay leaf.

Chicken soup - recipe 10 (with broccoli)

Ingredients

chicken breast - half a kilogram;

two liters of water;

herbs, pepper, salt and spices;

onion and carrot;

broccoli;

olive oil.

Cooking method

Place a pan of water on the stove; as soon as it boils, add the washed chicken breasts and cook for half an hour. Then remove the meat and disassemble it into small pieces. Heat the olive oil in a frying pan, add the onion, cut into half rings, and sauté until soft. Peel, wash and cut the carrots into rings. Add it to the onion and continue frying for another five minutes. Disassemble the broccoli into florets, place in a colander and rinse under running water. Place it in the pan with the vegetables and simmer covered for ten minutes. Place chicken meat and vegetables into the broth, add salt, pepper and spices and cook for 20 minutes. Serve the soup with sour cream.

1. When preparing chicken broth, you should take into account that with a strong boil, the dish will turn out cloudy and unappetizing in appearance. Therefore, the broth should boil at minimum heat, then it will be transparent and light.

2. You can give the finished dish a pleasant yellowish tint by adding fried carrots. If for some reason it is unacceptable in the soup, you can achieve the desired shade with the help of spices (for example, turmeric).

3. You can add any vegetables to the chicken puree soup, such as zucchini, potatoes or pumpkin. To do this, they need to be boiled in a separate container and then added directly to the blender.

First of all, you will need chicken. Ideally, a soup hen, that is, a middle-aged laying hen. Unlike broiler, it can cook for hours, imparting flavor to the broth without turning into mush. If you still decide to use a broiler, reduce the cooking time to about 1 hour.

IN classic recipe The whole chicken is used for broth, but individual chickens or just a soup set from any supermarket will do. You should not take only the breast: the meat may turn out tough, and the broth may not be rich.

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 small amount of oil.

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

How to cook broth

Wash the chicken and place it in a deep pan. The whole carcass does not need to be cut.

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

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

Place the pan 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, promptly remove the resulting foam.

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

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

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

Cooked vegetables can be removed from the broth: all beneficial properties they have already given it away. Also remove the chicken. The meat can be used in soups and snacks.

The prepared broth can be consumed pure form or use as a base for soups.

4 soups with chicken broth

loftbarlimonad.ru

Ingredients

150 g 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;
green;
2 quail eggs.

Preparation

Rinse the chicken giblets and remove films. Place each type in a separate pan and pour cold water. Place on the fire, add salt and pepper and bring to a boil. After boiling, cook the liver for 20–25 minutes, hearts for 40 minutes, and stomachs for about an hour.

Finely chop the onion and carrots. Heat vegetable oil in a frying pan, add 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.

Place the prepared giblets in a saucepan with broth and bring to a boil. Add onions and carrots and then egg noodles. Add the pasta whole or break it into pieces. Season with salt and pepper.

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

sproutedroutes.com

Ingredients

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

Preparation

Place the broth on medium heat and bring to a boil. Add rice tomato paste and tomatoes. Cook for 10 minutes, then add cream cheese and bring to a boil again. Season with salt and pepper. Add finely chopped parsley and cook until the rice is done.

Serve the soup hot with croutons and herbs.

delish.com

Ingredients

2 medium carrots;
1 onion;
1 stalk of celery;
1 clove of garlic;
3 tablespoons 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 grated parmesan;
green peas and greens for decoration.

Preparation

Finely chop the carrots, onions, celery and garlic. Heat olive oil in a thick 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 pan and stir. Pour the mixture with chicken broth, bring to a boil, reduce heat and simmer, covered, for another 20 minutes.

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

Serve with crispy ones.

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 vermicelli;
1 bay leaf;
green.

Preparation

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

Place the pan with the broth on the fire and bring to a boil. Reduce heat and add meatballs. Cook for 5-7 minutes.

Wash the carrots and potatoes and peel them. Cut the carrots into slices, and the potatoes into cubes. Place the chopped vegetables into the broth. Cook until the potatoes are done. Then add vermicelli and bay leaf. Cook for 2 minutes. Remove from heat and cover with a lid.

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

Chicken soup is not only tasty, but also very healthy. It is easily digestible, dietary, contains many useful substances. Men love to cook it, because it doesn’t have many ingredients. And, to be honest, it’s very easy to cook.

This article describes one of the fastest, but at the same time, delicious recipes making chicken soup.

How long does it take to cook chicken soup?

If you cook broth from homemade chicken meat, then this process will take about two hours of your time. If you bought a soup set, then an hour is enough. In general, the cooking time will take 1-2.5 hours.

How to make chicken soup

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

Chicken meat 600 g
Carrots 2 pcs.
Onions 2 pcs.
Potatoes 5 medium tubers
Sweet pepper 1 pc.
Egg 1 pc.
Noodles
Pepper and salt to taste
Bay leaf
Dill, parsley, green onions

Cooking technology

Chicken soup is ready to eat. You can pour it into plates and eat.

Useful tips and secrets for making chicken soup

All vegetables should be thrown only into boiling water. This is the only way you can prevent the breakdown of nutrients. Cold water increases the effect of enzymes in vegetables, so try to avoid cold water when preparing soup.
To prepare the broth, you should take 2 liters of water per kilogram of meat. If you have to cook the broth for more than two hours, then you need to add another half liter of water.
In order to get the final result of a light amber color of the broth, it is better to boil it from chicken by-products, that is, wings, neck, head, heart. Initially, the broth must be boiled over high heat. After it boils, add three tablespoons of cold water. This will make the meat softer.
When boiling broth on the stove, it is not recommended to cover it with a lid. Drops that form on the inside surface of the lid will fall into the broth, which will spoil its taste.
Some cooks advise adding black peppercorns and bay leaves at the final stage of preparing the soup. If these ingredients are used earlier, they may lose their bright aroma.
Do not forget to skim off the foam that forms while boiling the meat. Otherwise, it will spoil not only the taste of the soup, but also its appearance: the broth will be cloudy and inconspicuous. In addition, many nutritionists recommend collecting fat around the edges of the pan.
The main secret to making delicious chicken soup is your desire. The more you try, the tastier your dish will be.

For the recipe you will need:

Chicken - about half a kilo

Carrots – 1 piece

Onions – 1 piece

Vermicelli – 2 handfuls

Potatoes – 3 pieces

Pepper and salt - to taste

Greens - to taste.

Chicken soup. Regular recipe– method of preparation:

First we make chicken broth

The chicken needs to be washed and cut into pieces big pieces, fill with water. After the water begins to boil, the foam must be removed from it and the heat reduced. Then you need to salt the water and cook the broth for another forty minutes. As soon as the broth is ready, you need to remove the pieces of boiled chicken from it. The meat needs to be torn into small pieces and placed back into the broth. Then you need to cut small cubes potatoes, add them to the chicken broth and cook for about 15 minutes from the moment the liquid boils again.

Finely chop the onion. Grate the carrots. Fry all the vegetables in vegetable oil. Transfer them to the soup. After about three minutes, as soon as the water starts to boil again, you need to add vermicelli and salt the soup. If you want, you can add a little pepper. After this, wait until the vermicelli is cooked. Season the soup with finely chopped herbs and let it brew.

Chicken soup. The usual recipe is ready - bon appetit!

recipevsem.ru

Soup is the basis of any lunch. Even novice housewives need to learn how to cook simple first dishes that are so easy to feed the whole family! After all, then you can do without semi-finished products, and even save a lot family budget. Simple soups are prepared from the most simple products. We offer several options for such soups.

How to make simple chicken soup

400 g chicken wings (thighs);
4 large potatoes;
1 large carrot;
2 small onions;
2 handfuls of pasta “stars” or noodles “spider web”;
1 tbsp. dried herbs or 100 g of fresh parsley (dill);
salt to taste.

Preparation:

Rinse the meat, add water and boil until cooked (skimming off any foam if it appears). Peel the vegetables, chop the potatoes into small cubes, chop the onion very finely and grate the carrots. Place the vegetables in a saucepan, cook until the potatoes are ready, then add pasta and salt to taste. Cook for another 5-7 minutes, before removing from heat, add the herbs. The easiest chicken soup is ready!

How to make simple rice soup (vegetable)

You can treat yourself to this soup without any harm to your figure. After all, it only contains healthy vegetables(potatoes, which are too starchy and high in calories, are not one of them) and just a little rice. Season it with olive oil and get a wonderful dietary dish!

Ingredients (for a 3-liter saucepan):

4 tbsp rice (it’s better to choose unpolished rice, it’s the healthiest);
2 onions;
2 carrots;
3 bell peppers;
4 tomatoes;
100 g fresh parsley;
½ tsp. ground paprika;
3 tbsp. olive oil;
a pinch of ground black pepper;
salt to taste.

Preparation:

For more rich taste Vegetables for soup must be pre-fried. To do this you will need a deep frying pan with a thick bottom.

Peel the onions and carrots, chop the onions, grate the carrots. Remove the seeds from the pepper and cut it into small strips. Carefully remove the skin from the tomatoes and cut into small cubes. Heat 2 tbsp. olive oil in a frying pan, place all the vegetables there and fry for 3-5 minutes, stirring constantly. Meanwhile, heat water in a saucepan, add washed rice, bring to a boil and add the fry. Cook covered over low heat until the rice is cooked. Before removing from heat, add the remaining oil, spices, chopped herbs and salt.

Exactly the same simple soup can be cooked by replacing rice with bulgur or pearl barley. In this case, the cooking time will increase slightly - these cereals cook much more slowly.

How to make simple mushroom soup

You can take any mushrooms, but white ones are better, of course. In general, you should keep in mind that soup with forest mushrooms it turns out much tastier.

Ingredients (for a 3-liter saucepan):

500 g fresh mushrooms;
4 large potatoes;
2 carrots;
2 onions;
2 tbsp. vegetable oil;
1 parsnip root;
1 dried parsley root;
4 bay leaves;
salt and ground pepper to taste.

Preparation:

Wash the mushrooms and chop finely. Wash and peel the vegetables, cut the potatoes into cubes, onions into small rings, grate the carrots and roots. Boil the mushrooms in salted water until half cooked, add the potatoes and bay leaf. Fry the onion with carrots and roots in vegetable oil, season the soup and cook until the potatoes are ready. At the end of cooking, add bay leaf (after 15-20 minutes it must be removed from the soup). Add salt and pepper - and you're done!

By the way, this soup can be prepared without frying: just add all the vegetables to the pan along with the potatoes and cook until tender.

1. Any soup can be cooked with vegetable, meat or bone broth prepared in advance.

2. When cooking meat and vegetables, the foam must be removed so that the soup turns out transparent.

3. Do not add bouillon cubes or seasonings containing the flavor enhancer monosodium glutamate to the soup. Taste qualities These additives are questionable, and the harm to health is obvious. To improve the taste ready-made dish, it is better to add regular spices, dried or fresh herbs, bay leaf. Bon appetit!

www.ja-zdorov.ru

How to cook chicken soup

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

There are two “classic” versions of chicken soup: with vermicelli (noodles) or with rice. Let's talk first about the first one - chicken soup with vermicelli or noodles. Let us immediately note 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 you only have chicken soup in your plans, 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 those who like a richer broth), or chicken thighs(this is a conditionally medium-fat option; we often prefer it). There are also, of course, wings, but these are essentially “skin and bones”; they may be fine for broth, but there will be practically no meat in your soup.

Chicken (chicken breasts, fillets, chicken legs or thighs) – the quantity is at your discretion, depending on how much chicken you want in your soup and the desired “richness” of the broth; In 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 medium size
Potatoes – 6-8 medium-sized potatoes (the amount depends on the size of the potatoes and the desired thickness of your soup)
Vermicelli or noodles - quantity as you wish (about 200 grams - if we are talking about the weight of dry purchased vermicelli before cooking)
Dill - at your request (note in parentheses that dill can be added to almost any soup, and it is better directly into the plate immediately before use)

First, cook the chicken broth (it is cooked in the same way as meat broth, but a little faster). We wash the chicken pieces with cold water, put them in a pan, fill them with cold water and put the pan on the stove over high heat, do not close the lid, and wait for the foam to appear. At this time, you can wash and peel the carrots, cut them into small cubes, slices or strips, or grate the carrots coarse grater.

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

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

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

Place the cooked and washed vermicelli in a small container with a lid and store it in the refrigerator.

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

Discard the onion from the broth (few people like pieces of boiled boiled onions). We also take out the chicken pieces if we want the process of absorbing the soup to look aesthetically pleasing and not require gnawing chicken bones using your hands. While the chicken is cooling so that it can be taken apart from the bones, add the cooked chopped potatoes to the broth, bring to a boil and cook for 30 minutes.

Warm chicken disassemble with your hands, separating from the seeds, chicken skin It’s also better to throw it away, divide the chicken into pieces. Place the chicken pieces back into the soup, bring to a boil and simmer for 3-4 minutes.

Place 1-2 tablespoons of cold noodles on a plate, pour in very hot soup, add dill if you want and eat. If the next day you reheat the soup in microwave oven directly in the plate, you can heat the noodles in the soup. Now you know how to cook chicken soup with vermicelli.

If you want to make chicken soup not with noodles, but with rice, then this is also easy. You do everything the same, naturally, you don’t cook the noodles, but at the same time as the potatoes, put about half a glass or a little more rice into the pan, which you have previously washed 2-3 times with cold water. 30 minutes after the broth boils, the soup will be ready.

REMEMBER: EASY TO COOK!

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Eat yourself, feed your family, treat your friends!

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Recipe: Chicken soup – fried

potatoes – 8 pcs;

onion – 1 piece;

medium-sized carrots – 1 piece;

greens – 1 bunch;

dried dill - to taste;

salt and spices - to taste;

bay leaf – 1 leaf;

sunflower oil – 1 teaspoon

When all the scale has been removed (if you do not remove it, then “garbage” will float in the broth and it will not be beautiful and transparent, if there are still uncaught pieces left, I recommend draining the first broth and pouring it again clean water and boil again - this way the broth will be cleaner and healthier, since now they add so much chemicals to the chicken that it’s better to protect yourself and usually I always drain the first broth - this doesn’t make the taste any worse, but now I didn’t have much time to cook , so I just removed the scale with a ladle), cut the potatoes - cut large ones into 3 parts, small ones in half and cut into pieces like this