How to make regular chicken soup. How to cook chicken soup: the secrets of proper cooking

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

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

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

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

How to cook broth

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

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

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

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

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

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

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

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

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

4 soups with chicken broth

Ingredients

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

Cooking

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

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

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

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

Ingredients

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

Cooking

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

Serve the soup hot with breadcrumbs and herbs.

Ingredients

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

Cooking

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

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

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

Serve with crispy.

Ingredients

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

Cooking

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

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

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

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

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

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

Chicken soup - pre-preparation of meat

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

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

Chicken Soup - Choice of Utensils

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

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

Chicken noodle soup

Quick and easy recipe for traditional chicken soup.

Ingredients:

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

For noodles you will need:

• egg - 1 pc;
• flour - 0.2-0.4 kg;

Cooking method:

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

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

Chicken soup with vermicelli

A simple and delicious chicken soup recipe.

Ingredients:

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

Cooking method:

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

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

Polish chicken soup with mushrooms

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

Ingredients:

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

Cooking method:

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

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

Chicken soup with dumplings

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

Ingredients:

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

For dumplings:

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

Cooking method:

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

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

Chicken puree soup

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

Ingredients:

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

Cooking method:

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

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

Chicken soup with grits

Very tasty and nutritious chicken soup for every day.

Ingredients:

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

Cooking method:

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

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

The perfect chicken soup - the secrets of experienced chefs

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

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

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

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

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.

The hero of our story today, chicken soup, can be safely called one of the most popular dishes in world cuisine. Whatever national cuisine we take, no matter what cookbook we look at, we will always find there one or another option for making delicious, fragrant, hot chicken soup. In Russia and Brazil, in Jamaica and Australia, in China and South Africa, in the most fashionable restaurants and in the most simple home kitchens, skillful chefs and simple housewives know how to cook hundreds of versions of chicken soup. We will not be left behind. Let's try together today to figure out and remember how to cook chicken soup.

Of course, chicken soup is just a collective image that combines all liquid hot dishes cooked in chicken broth or with the addition of chicken meat. In Russia, traditional soups made with strong chicken broth seasoned with noodles or vegetables have gained particular popularity. A French chef will offer you a vegetable or mushroom puree soup with pieces of chicken meat. The hospitable Greek hostess will mix the eggs with lemon juice and carefully add them to the strong chicken broth, seasoning the resulting creamy soup with rice or kritharáki, a rice-like pasta. In Mexico, you'll taste Consome de Pollo, made from chicken chopped into very large pieces, very coarsely chopped potatoes and whole young cabbage leaves. And Asian chefs will surprise you by offering chicken soup with seafood, coconut milk and spicy spices.

And even within the same culinary tradition, recipes for making chicken soups differ significantly from city to city, from house to house. Each of us remembers the aroma of that unique, most delicious chicken soup in the world that our grandmother treated us to in childhood, and it seems to us that no one will ever be able to cook this for us. Maybe so, but is it worth it to despair, or is it better to roll up your sleeves and try to cook your own, the most delicious and fragrant chicken soup?

Today, the site "Culinary Eden" offers you a selection of the most important tips and secrets, coupled with the most interesting recipes that will easily help even the most inexperienced housewives and tell you how to cook chicken soup.

1. Not every chicken is suitable for making a truly delicious chicken broth, and therefore chicken soup. Our grandmothers used to say that a chicken goes into soup with thin legs, and with thick legs into a frying pan. And therein lies absolute wisdom. The best chicken for making broth is considered to be a thin-legged laying hen between the ages of two and four years. Such a chicken is not suitable for frying and stewing, but the broth from it turns out to be glorious - strong, fragrant and very tasty. It is best to buy chicken for soup in those markets where the products of villages and farms are presented, but in stores you should look for chickens sold marked "soup". When choosing a chicken for your soup, carefully inspect and be sure to smell it. A good fresh soup chicken will have dense, slightly moist skin without damage or spots, the skin color of soup chicken will be white with a slight bluish tint, fresh chicken smells nice, a little sweet. Any unpleasant smells of ammonia, decay, mustiness, too dry or too wet slippery skin will tell you about the freshness of the chicken offered to you. It is better to refuse such a purchase, because a delicious soup will not work out of it.

2. The basis of any chicken soup is, of course, chicken broth. The more aromatic and rich your broth will be, the more tasty and appetizing your chicken soup will be. And making fragrant golden chicken broth is not at all difficult. Rinse thoroughly inside and out one soup chicken weighing up to one and a half kilograms. If the chicken was sold with legs, cut them off. Place the chicken in a deep saucepan and fill with water so that the water covers it by at least 10 centimeters. Bring the water to a boil, remove the foam as thoroughly as possible, reduce the heat to the lowest possible so that the water only boils slightly, cover the pan with a lid and leave for one hour. Then add one peeled carrot, one peeled onion and salt to taste. Simmer your broth at the lowest simmer for another hour. Remove the pan from the heat, cool slightly, remove the vegetables and chicken, and strain the broth through cheesecloth and bring to a boil. Your chicken broth is now completely ready.

3. The most popular chicken soup in Russia, without any doubt, can be called chicken noodle soup. Of course, such a soup can be prepared with purchased noodles, but it is much tastier to do everything yourself. In a deep bowl, sift four cups of flour in a slide, make a well in the center of the slide and pour two eggs and ¼ cup cold water into it. Add a pinch of salt, wet your hands with vegetable oil and knead into a stiff, smooth dough. Wrap the finished dough in cling film and put it in a cool place for 30 minutes. Then divide the dough into three parts, roll each thinly, adding a little flour and distributing it with your hand over the entire surface of the dough. Cut the finished dough cake into thin strips and leave to dry for 20 - 30 minutes. Separately, boil strong chicken broth, strain it and pour into a saucepan. Bring the broth to a boil, add half a carrot cut into thin sticks, a small parsley root cut into cubes, a celery stalk cut into two parts, one bay leaf, salt and pepper to taste. Cook everything together over moderate heat for 30 minutes. At the end of cooking, remove the bay leaf and celery. Boil homemade noodles until tender in a small amount of boiling salted water, arrange on plates and pour over chicken broth. Garnish your noodles with fresh herbs and serve immediately.

4. Chicken noodles with porcini mushrooms are even more tasty and fragrant. Prepare homemade noodles in advance and leave them to dry. Cook a strong broth from one chicken weighing about one and a half kilograms, three liters of water, a quarter of a celery root, one parsley root, one carrot and one large onion. When the broth is ready, take out the boiled vegetables, pull out the chicken, remove the meat from the bones and chop finely, and strain the broth. Cut one medium-sized onion and one small carrot into cubes, 200 gr. fresh porcini mushrooms or 2/3 cup pre-soaked dried mushrooms, rinse thoroughly and cut into thin slices. In a skillet, heat 2 tbsp. tablespoons of vegetable oil, add onions and carrots and fry until golden brown. Then add the mushrooms and fry everything together for another 7 - 10 minutes. Bring the chicken broth to a boil, put the vegetables with mushrooms into it, add salt and black pepper to taste and cook over low heat for 15 minutes. Meanwhile, boil the noodles in salted water until tender and drain in a colander. Transfer the finished noodles to the broth with mushrooms, add pieces of chicken meat and heat everything together for a couple of minutes. Before serving, sprinkle your soup with finely chopped dill and parsley.

5. Classical Jewish cuisine invites us to treat ourselves to delicious chicken soup with spicy dumplings. Rinse the chicken, cut into portions, place in a deep saucepan, pour three liters of water, bring to a boil, remove the foam and cook over moderate heat for 30 minutes. Cut one carrot and three stalks of celery into large slices. Prepare and tie a bouquet of one bunch of parsley, one bunch of dill and two bay leaves with a thread. Add bouquet and vegetables to the soup and simmer all together for another hour, then add ¼ teaspoon turmeric, salt and black pepper to taste and simmer for another 10 minutes. Remove from heat, take out the bouquet, cover the soup pot with a lid and let it brew. Cook the dumplings separately. Grate half a large onion and one clove of garlic on a fine grater. Boil ½ cup water in a saucepan, add 3 tbsp. tablespoons of butter, and then, stirring constantly and rubbing thoroughly, add one glass of wheat flour. Add a pinch of salt, stir well and remove from heat. Transfer the dough to a deep bowl and cool slightly. Then add two raw eggs, grated onion and garlic to the dough. Mix thoroughly. Boil a small amount of water in a separate saucepan, add a pinch of salt. Using two teaspoons moistened with water, shape the dough into dumplings and boil them in boiling water for five minutes. Arrange the finished dumplings on plates, add a piece of chicken to each and pour over the hot soup. Sprinkle the soup with finely chopped green onions and serve immediately.

6. Delicious Taron soup invites us to try Armenian cuisine. Soak half a glass of pearl barley in cold water for 10 hours, then rinse and boil until almost cooked for 35 minutes. From chicken, two liters of water, one carrot, one onion and a small piece of celery root, cook a strong chicken broth. Remove the vegetables, remove the chicken, remove the meat from the bones and chop finely, strain the broth and return to the pan. Bring the broth to a boil, add chicken pieces, boiled barley, one finely chopped onion, two bay leaves, a few black peppercorns, salt to taste. Boil everything together for 20 minutes. Cut the zest from one lemon and place in a gauze bag, and peel the lemon pulp from the films and chop finely. Add the lemon zest and pulp to your soup, heat through for a couple of minutes, then remove from heat and let steep for 10 minutes, removing the bag of zest when the time is up. In the meantime, prepare the dressing. To do this, rub two raw egg yolks with 3 tbsp. tablespoons of warm chicken broth. Add the dressing to the finished soup and mix thoroughly. Pour the soup into bowls, sprinkle with finely chopped cilantro and serve.

7. Light chicken soup with tomatoes and celery is very tasty. It is not at all difficult to prepare it. Boil strong chicken broth in advance, remove the chicken, remove the meat from the bones and cut or tear with your hands into small pieces. Transfer to a deep bowl and cover with cling film. Pour boiling water over, peel and cut into cubes 700 gr. tomatoes. In a deep frying pan, heat 2 tbsp. tablespoons of olive oil, add one finely chopped onion and four stalks of celery, cut into thin slices. Fry over medium heat, stirring for five minutes. Then add the tomatoes and simmer everything together for another 10 minutes. Boil one liter of chicken broth in a saucepan, add stewed vegetables, salt and black pepper to taste. Boil for 10 minutes, then add a third of the chicken meat and cook everything together for another five minutes. Remove the fire soup and let it stand covered for 10 minutes. Sprinkle with finely chopped parsley before serving.

8. When planning your summer menu, don't forget to include light green chicken soup with sorrel and baby peas. Rinse and cut into 150 gr. fresh sorrel, 1 cup fresh young pea pods, stalked, finely chopped 2 cloves of garlic, 1 chicken breast thinly sliced. Bring two liters of chicken broth to a boil in a saucepan, add the chicken breast and cook for five minutes. Then add sorrel, peas and garlic, salt and pepper to taste and cook everything together over medium heat for another 5 to 7 minutes. Remove the pot from the heat, cover with a lid and let the soup steep for 10 minutes. Sprinkle with finely chopped green onions before serving.

9. It's very easy to make delicious chicken soup with almonds. In a heavy bottomed saucepan, heat 2 tbsp. tablespoons of vegetable oil, add the chopped white part of four stalks of green onions and three chicken fillets, cut into small cubes. Fry over high heat, stirring frequently, until golden brown. Then add one carrot, cut into thin strips, and cook everything together for a couple more minutes. Pour in one liter of hot chicken broth, add 1 tbsp. spoon of light soy sauce, 1 tbsp. a spoonful of lemon juice, 50 gr. ground raw peeled sweet almonds, finely grated zest of half a lemon, salt and white pepper to taste. Bring the soup to a boil and simmer over medium heat, covered, for 10 minutes. Remove from heat and let steep for another 10 minutes. Meanwhile, in a dry frying pan, fry until golden brown 30 gr. almonds, cut into thin slices. Pour the finished soup into bowls and sprinkle with almond slices.

10. Well, for the laziest, we can offer a recipe for an extremely easy-to-prepare chicken soup with cheese and eggs. However, despite the unusual ease of preparation, the soup turns out to be spicy and very tasty. Cut two chicken breasts into cubes, place in a saucepan, pour one liter of cold water, bring to a boil, remove the foam, salt to taste and cook over medium heat under a lid for 30 minutes, remove the chicken pieces with a slotted spoon. Add 100 gr. to chicken broth. Parmesan and a pinch of white pepper. Heat over low heat, stirring constantly, for three minutes. Separately, boil hard-boiled, peel and cut two chicken eggs into halves. Arrange chicken eggs and boiled chicken breast on plates, pour chicken broth with cheese and sprinkle with finely chopped parsley. Just before serving, sprinkle your soup with wheat bread crumbs.

And on the pages of the site you can always find even more important tips and interesting recipes that will definitely tell you how to cook chicken soup.

Chicken soup is one of the favorite soups borrowed from the Tatars and firmly established in the Russian menu. Many people like to cook it for lunch, it is a light and at the same time hearty soup. Very tasty and fast, simply prepared from ordinary products.

Soup with noodles and chicken

With a healthy, fragrant and delicate soup, you can feed the whole family and your guests in the country.

Ingredients:

• Chicken meat - 300 grams
• Spices (bay leaf, sweet pea)
• Carrot - 1 pc.
• Onion - 1 pc.
• Greenery
• Noodles - 50 gr.

Cooking:

1. Rinse the meat well, put it in a saucepan with water (3 l.) And put the broth to boil for 30 minutes.

2. Chop the carrots on a grater and chop the onion. Pour into a saucepan and add spices (bay leaf, sweet peas). Cover and simmer vegetables for 5 minutes over low heat.

3. Add boiled chicken meat and pour over the broth. Put on fire and bring to a boil.

4. Add the noodles to the boiling broth and cook until the noodles are cooked for five minutes.

Stir while cooking so that the noodles do not stick together and stick to the bottom of the pan.

Add salt to taste, stir and remove from heat.

5. Now you can set the table. Sprinkle some greens on a plate before serving.

The soup is ready.

Bon appetit!

How to make Chicken Noodle Soup with Potatoes

Now we will prepare the soup with the addition of potatoes.

Ingredients:

• Chicken - 300 grams.
• Vermicelli - 2 pinches.
• Potatoes - 3 pcs.
• Onion - 1 pc.
• Carrots - 2 pcs.
• Salt and spices to taste

Cooking:

1. Pour 3 liters into a saucepan. water, put the chicken and set to cook on the stove.

to make the broth clear, you need to regularly remove the foam

2. Peel potatoes, cut into cubes. Pour cold water over so that the potatoes do not turn black.

3. After 30 minutes after boiling the broth, add the potatoes and cook for 15 minutes.

4. Fry chopped onions with carrots in a pan until golden brown.

5. Put vermicelli, roast, salt and spices to taste in a saucepan with broth. Mix and boil for 3-5 minutes.

Pour the finished soup into bowls and serve.

Bon appetit!

Soup with noodles and egg

The easiest recipe for chicken soup with eggs.

Ingredients:

• Chicken meat - 250 gr.
• Noodles - 100 gr.
• Egg - 3 pcs.
• Carrots - 2 pcs.
• Greenery
• Onion - 2 pcs.

Cooking:

1. Put the chicken meat in a saucepan with cold water. We put on a strong fire - bring to a boil. Put carrots and a whole onion into the boiling broth. We cook 40 minutes.

We take out the meat. Strain the broth and leave in the pan.

2. Bring clean washed eggs in a small saucepan to a boil, reduce heat and cook for about 15 minutes.

cooked eggs should be cooled with cold water and allowed to cool to make it easier to peel

3. Separate the meat from the bones, cut into small pieces.

4. Finely chop the greens, and peel the eggs and cut into small pieces or halves.

5. Bring the broth to a boil, lay the noodles and carrots cut into small pieces in advance.

6. After 5 minutes of boiling noodles, put meat, eggs, greens into the soup. Close the lid and simmer. Cook for 2-3 minutes.

Turn off the heat and leave the soup to infuse for 10-12 minutes.

We're setting the table.

Bon appetit!

chicken breast soup recipe

Another simple recipe with the addition of potatoes.

Ingredients:

• Chicken breast
• 3 liters of water
• 1 carrot
• 1 bulb
• 4 potatoes
• 1 egg
• 100 gr. flour
• Salt to taste

Cooking:

1. Pour 3 liters. water in a saucepan and put on fire. When the water boils, lower the chicken into the water, cook over low heat for 30 minutes.

2. Wash potatoes, peel and cut into small cubes.

3. In flour, add an egg and knead the dough. Let the dough rest a little and roll out the dough into a thin layer.

4. Roll the dough into a tube and cut into thin rolls with a sharp knife.

5. Gently unroll the rolls and sprinkle with flour so that they do not stick together.

6. Get the meat, cut into small pieces. Pour the meat back into the pot, add the potatoes and stir.

7. Finely chop the onion, grate the carrots. Fry in oil until golden brown.

8. Dip the noodles into the broth and after 5 minutes of cooking, add the roast. Boil for 5 minutes, sprinkle with herbs and add salt to taste.

Our soup is ready.

Bon appetit!

Soup with noodles and melted cheese

By preparing this soup, you will not only surprise your loved ones, but also feed them with a delicious and satisfying dish.

Ingredients:

• Chicken breast 300 gr.
• Noodles - 150 gr.
• Onion - 1 pc.
• Carrot - 1 pc.
• Potatoes - 3 pcs.
• Processed cheese - 200 gr.
• Salt and spices to taste

Cooking:

1. Put a pot of water and chicken meat on the fire. Before boiling, remove the foam and cook for 20 minutes.

2. Cut the potatoes, onions into small pieces, and grate the carrots on a coarse grater.

3. Cut the melted cheese into cubes.

4. Remove the meat from the pan and let cool, cut into small pieces and set aside.

5. Put the chopped potatoes into the broth. After boiling, cook for 5-7 minutes.

6. Put the noodles in the soup. Stir so that the noodles do not stick together.

7. While the noodles are boiling, fry the finely chopped onions and carrots until golden brown and add to the soup.

After 2-3 minutes, add melted cheese and reserved chopped meat. Salt, add spices to taste. Cook until cheese is completely melted and remove from heat.

Our English soup is ready. Eat healthy and tasty.

Have a good day!

Video - Chicken Noodle Soup Recipe