What kind of chicken soup to cook for dinner. chicken soup recipes

Chicken meat is tasty and healthy dietary product, characterized by easy digestibility, low calorie content and high content proteins and iron. Thanks to valuable composition amino acids, low fat levels and beneficial influence on the gastrointestinal tract, this product is recommended for both adults and children, especially those in need of building material for the harmonious development of the body. In this article we will tell you how to cook delicious chicken soup.

No less valuable properties and has chicken bouillon. At proper cooking it turns out fragrant, light and very appetizing. Even the most fastidious eaters will not refuse a plate of delicious freshly prepared soup.

Chicken soup - pre-preparation of meat

Chicken is good because you can use almost any part of the carcass to make soup: breast, thighs, wings, legs, and even the so-called soup sets, which include not so popular among buyers chicken giblets, trim, sacro-lumbar or back.

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;
Bell pepper- 0.5 - 1 piece;
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:

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.
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.
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 the pan and pour a little vegetable or olive oil. When the oil is hot, add peppers, carrots and onions to the pan and fry for 5-6 minutes until half cooked.
Remove the chicken from the boiled broth and set aside to cool. We put the potatoes.
We disassemble the cooled chicken carcass, getting rid of cartilage and bones, and cut the meat into small pieces.
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

simple and delicious recipe spicy chicken soup.

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:

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.
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.
We take out the cooked meat and set aside to cool.
We put potatoes cut into small cubes in the broth. Fry chopped onions and carrots in sunflower or olive oil until half cooked.
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.
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 noodles into deep plates or special portioned tureens and decorate with finely chopped greens, a small amount 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:

Thoroughly washed and peeled chicken fillet pour 3-4 liters of water and cook for about 40-45 minutes over low heat.
While the broth is cooking, peel and chop small cube vegetables and mushrooms. 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.
We take out the fillet from the broth, let it cool, and cut large pieces.
We put vegetables, chopped fillets and mushrooms stewed in a pan in a boiling broth. Cook for about 5-7 minutes.
Add 100 g of tomato puree to the soup and leave the soup on the fire for another 5 minutes.
Salt and pepper the dish, pour in the 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 tablespoon;
greenery
Bay leaf;
ground black pepper;
salt;
greens - parsley, dill, basil, cilantro (optional)

For dumplings:

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

Cooking method:

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.
While the broth is cooking, peel the vegetables. We cut the potatoes into small cubes, finely pass the onion and carrot and fry.
Let's start making dumplings. Take an egg and separate the white from the yolk. We cover the dishes with protein cling film and put 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, reminiscent of the density homemade sour cream, weight. We take the protein out of the refrigerator and beat it well until foam forms, then gently mix it into the dough.
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.
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.
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:

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

Submission: ready chicken soup puree pour into plates, decorate with chopped herbs or small croutons and serve.

Chicken soup with grits

Very tasty and nutritious soup chicken 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:

We cook regular chicken broth. When the meat is completely cooked, take it out of the pan and set aside to cool.
Pour the selected cereal into the broth and cook the soup over low heat.
We clean and cut vegetables. Fry them in a frying pan in olive or vegetable oil.
We disassemble the chicken meat and cut it into small pieces.
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.
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 obtain fragrant soup puree, in the finished chicken broth, add already cooked vegetables and beat the mass well with a blender.

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

Soups are an integral part of the menu, high-quality and complete nutrition for a person. The first courses are served at the beginning of the meal to enhance the appetite. The rich aroma and taste of food contribute to the secretion of gastric juice, the rapid digestion of food. The healing effect of light chicken soups has been known to doctors since the 12th century. Doctors prescribed light and rich food for lung diseases. In the Russian chronicle, chicken soup is referred to as " healthiest food”, which protects the body from drying out. Fresh, hot soup poultry should always be on the home menu.

Chicken soup consists of broth and garnish. Broth is a clear or thick decoction of chicken, vegetables, herbs, salt and spices. Garnish - cereals, vegetables, pasta. The hostess can experiment in the kitchen as much as she likes, add spices, herbs, and other components to the chicken broth. A hot first course will warm you in the winter cold, a cold one will refresh you on a hot summer afternoon. Soups from chicken meat enrich additional ingredients: celery, parsley, dill, onion, which the cook puts at his own discretion.

Types of chicken soups

Cold, hot, multi-component and simple, transparent and opaque (thick), rich and light first courses will become the best choice when preparing a family menu.

According to the type of consistency, chicken soups are:

transparent: consommé, concentrated broth;
dressings: with potatoes, vegetables, legumes, cereals that season tomato paste, sour cream, sautéed onions or flour;
puree for dietary, medical, baby food made from homogenized (ground) products.

The main rule unites all types of first courses: season food with pepper at the end of cooking. Pepper, spices added at the end of cooking will give the soup a spicy hue, without interrupting the aroma and taste of the rest of the ingredients. It is necessary to salt the cold and hot first course at the end of cooking, when the process of intensive boiling of the liquid is stopped. This will help to accurately calculate the amount of salt so that the food does not turn out to be too salty or bland.

How to cook chicken broth for soup

Prepare poultry meat. Rinse the carcass or individual parts (wings, drumstick, thigh, skeleton) under running water. Peel and coarsely chop the carrots and onions.
Put vegetables, meat on a baking sheet, turn on the oven, bring the temperature to 200 degrees, put the meat with vegetables there for 30 minutes. Pre-baking vegetables and meat will make chicken soup incredibly fragrant and rich.
After baking, put vegetables and meat in a saucepan, pour water (200 g of poultry meat, 150 g of vegetables per liter of water), put spices: bay leaf, pepper, salt.
Slowly heat liquid with ingredients. This will help to achieve maximum transparency of the broth. Cook for 2 hours.
After cooking, put a sieve over a deep container, drain the broth. Divide the meat into pieces, set aside, then add to the pan where the soup will be cooked.
To save time, you can skip the step with roasting chicken and vegetables in the oven. Many housewives do just that and immediately proceed to cooking chicken and vegetables in a saucepan.

When the base for the chicken soup is ready, it's time to prepare the first course. Cold and hot chicken soups have one property - there is never a lot of meat for them. The composition of the components for chicken soups is calculated by the formula:

2 liters of rich broth + 400 g of poultry meat + 400 g of vegetables (either 100 g of cereals or 130 g pasta) + salt, pepper + spices, spices taste.

When cooking, the liquid will evaporate by 1/3 of the volume, resulting in a thick, tasty chicken soup.

How to cook chicken vermicelli soup: recipe with photo

To prepare an exquisite first course, you will need products:

2 liters of clear broth;
150 g of vermicelli;
150 g of peeled raw potatoes;
1 onion (finely chopped);
500 g poultry meat (boiled);
salt, pepper to taste;
15 ml sol. oils;
10 g parsley, tarragon;

How to cook:

Pour oil into the bottom of the pan, fry the onion, carrot until soft. Pour the broth into a container, put the meat, chopped potatoes, cook for 30 minutes.
5 minutes before the end of cooking, pour the vermicelli into the broth with meat.
Salt, pepper, season with herbs (parsley, tarragon). Serve with croutons, sour cream.

How to cook chicken soup with grits

Prepare 2 liters of strong broth, boiled chicken meat (200 g), cereals (rice, buckwheat, millet in the amount of 100 g), potatoes 250 g, carrots 50 g.
Cut the meat into slices, peel the potatoes and carrots, cut into cubes, rinse the grits three times under running water.
Pour the broth into the container, put the meat, carrots there, bring to a boil. Pour in cereals, cook for 25 minutes, add potatoes. Cook an additional 20 minutes.
Prepare dressing from passivated onions and flour. Cut the onion. Heat up the pan. Pour in the vegetable oil, fry the flour until golden brown, add the onion and heat until translucent.
10 minutes before the end of cooking, add dressing, salt and pepper.
Serve with croutons and cold sour cream.

Cooking hot chicken soup with vegetables

Products:

400 g of boiled poultry meat;
2 liters of light clear broth;
500 g potatoes;
1 carrot (grated);
5 cm ginger root (chopped)
100 g spinach;
1 bell pepper;
10 ml sol. oils;
2 onions;
50 g parsley (finely chopped);
10 g of salt;
5 g ground pepper(white, black).

Divide poultry meat into pieces.
Peel raw potatoes, cut into cubes, bell peppers into strips, wash spinach, leave whole.
Pour oil into the bottom of the pan, fry the onion, carrot, ginger, herbs, pepper until soft.
Pour the broth into a saucepan with fried onions, carrots, ginger root and pepper, heat to 80 degrees. Put meat, potatoes. Cook for 30 minutes, salt, pepper, add spinach and immediately set aside.
Pour chicken soup into serving bowls. Serve with crackers and sour cream.

In the absence of spinach, ginger and bell pepper, housewives often prepare chicken soup without the listed products. The taste of such a dish will be very familiar and traditional, but the aroma and sophistication will be lost a little.

How to cook cold chicken okroshka soup: recipe

To prepare okroshka, you will need next composition ingredients:

1 liter of light broth;
400 g boiled potatoes;
200 g fresh cucumber;
50 g green onions (feathers);
400 g of meat (chicken fillet);
2 hard-boiled eggs;
2 g salt;
2 g white pepper;
50 g sour cream;
1 g citric acid.

Boil the meat, cut into cubes, raw potatoes peel, boil, cool, cut into cubes together with cucumbers, finely chop the greens. Mix chilled broth with citric acid and sour cream, salt, season with white pepper to taste.
Boil chicken eggs, peel. Crush in a mortar (mash with a fork in a plate) until gruel. Add to the broth with sour cream, citric acid, stir.
Put vegetables, meat, greens in a container. Pour in seasoned broth.
Serve with croutons fried pies, pieces of pita bread.

The basis of any first course is broth. Broths, as an independent food, appeared on the menu in Rus' in the 18th century and came to us from French and German cuisine. French poultry broths are very light. The French add herbs, spices to the broth for piquancy, whipped for nutrition egg whites, cream. Light broths are nutritious and healthy, since with a minimum heat treatment vitamins and useful material ingredients are preserved.

In Germany, people prefer to eat fatty broths. Use in the preparation of multiple cooking technology. First boil the bird, then the vegetables, then the meat again. The process of preparing a high-quality broth lasts almost a day, until the chef decides that the broth is sufficiently concentrated. German layered chicken soups are served with pretzels, crackers, pies. They give food additional satiety and a peculiar flavor.

The usefulness of rich broths is relative. During prolonged heat treatment, the microelements of the products are destroyed, but a lot of collagen and protein remain in the liquid. Based on light or rich meat broth you can cook hot and cold first courses. Properly cook poultry soup in two stages: first cook the broth, then start cooking the base.

Suggested recipes for chicken soups - basic foundation, which is easy to change to your taste. A hot or cold first course is made spicier with hot pepper or garlic. A bouquet of spices will help enhance the aroma, an increased amount of vegetables will add sweetness. The taste, benefits and nutritional value of the finished first course is huge. Different cooking techniques and a set of products will make the family menu unique and varied.

First from 300 grams chicken breast cook one liter of broth. This is how soups often begin. Recipes recommend straining the broth, separating the meat from the bones. So we will do this time. Leek stem (about 25 centimeters long) cut into thin rings. Cut the chicken from the broth along the fibers into pieces. Wash long-grain rice (80 g). Dissolve three spoons in a pan butter and fry the meat with leek on it. Add rice and four sprigs of parsley tied with a thread to the boiling broth. Cook on a very low heat for about a quarter of an hour, after which we lay the fried meat with leeks. Salt and season the dish with spices. After another five minutes of boiling over low heat, pull the parsley by the thread and add the grated large chips processed cheese. As soon as it blooms, turn off the fire.

Belarusian recipe

What kind of soup to cook with chicken broth in the summer? At the time of the cauliflower harvest, it is best to choose a Belarusian recipe. We begin to cook it with the preparation of the broth. To do this, pour 300 grams of fillet with a liter cold water and put on fire. While the liquid is gurgling (do not forget to regularly remove the foam!), We disassemble the head of cauliflower into buds. Finely chop two onions, and three carrots. We pass the root crops until soft in refined sunflower oil. First, put the cauliflower into the broth. After boiling again, cook for five minutes. Then we throw in canned green peas - you can along with the liquid from the can. After another three minutes of boiling, add the onion-carrot roast and a spoonful of vegetable seasoning. At the very end of cooking, fill the soup with melted cheese. Ready meal sprinkle with fresh herbs.

With pasta

Like many classic soups featuring chicken, this one is made with thin vermicelli. The unusualness of the dish lies in the fact that we fry the “spider web” - as pasta for broth is often called. This will give the soup an interesting flavor, and the noodles will not boil soft, as is usually the case. Pour half a kilo of chicken with two liters of cold water, throw an onion in the peel and one peeled Bouillon. We process it. Discard the vegetables and separate the meat from the bones. We return the broth to the stove. Add in two diced potatoes. We make roasting of carrots and onions, as in the previous recipe. We also add it to the soup. In the pan where the vegetables were browned, in the remaining fat, fry two handfuls of “cobwebs” until dark yellow. We put it in the soup along with chicken, salt, throw bay leaves and other seasonings.

With homemade noodles

Try this amazing homemade soup! Noodles in chicken broth do not increase in volume and do not boil soft. Pour 400 g of breast with two liters of cold water and put on fire. After 20 minutes, we throw a whole onion into the broth, into which we stick a clove, add dry roots and a pinch of chicken seasoning. We continue to cook for another quarter of an hour over low heat with the lid ajar. Now add shredded carrots. Need to be done ahead of time homemade noodles. To do this, knead the dough from the egg, flour and a small amount water. We roll it into a thin layer, which we then roll into a roll. Cut it into thin slices. We add this noodles to the soup 6-10 minutes before the end of the cooking process. Sprinkle the finished dish with fresh herbs.

Legumes are especially revered in the Arab world. This soup is very tasty with Turkish chickpeas, but you can also use our European past harvest. Legumes are usually soaked overnight. In this Lebanese recipe, we do the same: pour one and a half glasses of peas with water and leave at room temperature. Separately, prepare chicken broth. We use boiled meat for second courses, and filter the liquid. Pour peas with six glasses of broth and put on fire. Add chopped chili pepper and a pinch of turmeric. Pour in one or two tablespoons of vinegar (it can be replaced lemon juice). Cook until the peas are ready. If necessary, add broth. Salt, season with spices to taste. Lebanese pea soup Serve in chicken broth with a slice of lemon.

Chowder with dumplings

It often happens that boiled chicken is required to prepare the second dish. And then we puzzle over - what kind of soup to cook on chicken broth without meat? Very simple - with dumplings. These airy tender balls perfectly saturate and can replace chicken. Throw two diced potatoes into the boiling broth. Now we make frying from onions, carrots and bell peppers. Add it to the soup, salt it to taste. That's all. It's time to start the main thing in this dish - dumplings. Grind the egg yolk with a pinch of salt and a spoonful of vegetable oil. Gradually add a little flour and knead a thick, noodle-like dough. It can be diluted with a ladle of hot broth. Mix quickly so that the steamed dough does not give lumps. Add crushed garlic clove and chopped parsley. Mix and add flour. The dough should be thicker than pancakes. Beat the cooled protein with a mixer and carefully add to the dough. With two moistened cold water teaspoons we collect the dough and immerse it in a boiling soup. The dumplings will increase in volume during the cooking process. As soon as all the balls float to the surface, you can turn off the fire and invite your family to the table.

Garlic soup with croutons

According to this Italian, it is necessary to cook with the addition of aromatic herbs, onions and sweet paprika. Then we'll take the chicken out and separate the meat from the bones. In order to prepare soup with chicken broth, you need to finely chop five cloves of garlic. Dip them in 2-3 tablespoons of olive oil. We will catch this fragrant vegetable with a slotted spoon and send the frying to the soup. And in the remaining oil, brown eight slices of French baguette (or four pieces white bread). Pour the soup into fireproof pots. Carefully enter into each raw egg, add meat. We put the pots in an oven preheated to 180 degrees or microwave - at a power of 900 for two minutes. Serve with croutons.

The article contains recommendations for cooking chicken soup, as well as some of the most characteristic recipes for its preparation with different ingredients. Vermicelli, noodles, pasta, rice and barley, as well as the most different vegetables- this is not a complete list of products with which you can cook delicious chicken soup.

While it's quite difficult to mess up chicken soup, here are some tips and tricks to help you get the best result. Just in case.

Always fill the chicken with cold water, never hot or even warm. Always drain the first broth (so you protect yourself from any harmful additives, which the chicken is fed with compound feed). To do this, fill the chicken with water, bring to a boil, and then drain the water, filling the bird with fresh boiled cold water. Read more about how to cook the right chicken broth,.

When tasting chicken broth, do so with a stainless steel spoon. Wooden, cupronickel, silver mask the subtleties of taste, distort them.

Starting to cook chicken soup "from scratch" (that is, if you do not have stock in the form of broth and frozen boiled meat), stock up on 2-3 hours - it will hardly take you less time.

For real good soup really needs salt, preferably coarse. If you are on a salt-free (low-salt) diet, keep in mind that the taste of chicken soup will be worse, easier. But this, in the end, is not so scary, health is more important.

Of course, it is best to use not frozen, but fresh chicken. This is because defrosting poultry leaves the chicken without its natural moisture, dry and less tasty. However, this is hardly achievable for most city dwellers.

If you are adding frozen vegetables to chicken soup, do so 15 minutes before the end of cooking.

Try to use dishes with a heavy thick bottom for cooking soup, it distributes heat better and more evenly. It is desirable that the dishes be wide, this will allow you to fill the chicken the minimum amount water.

Don't let the soup boil. The fire should be below medium, even low, otherwise the meat will become tough and the broth cloudy.

It is preferable to cook the broth from dark meat, it gives more flavor, white meat is less suitable for this purpose. If you're using chicken parts rather than a whole chicken, keep that in mind. The chicken soup set, which can often be found on sale, is good because it contains “broth-forming” pieces.

There is a prejudice associated with the use chicken legs. Don't neglect them! On the other hand, if you boil chicken leg soup, it will give it an appetizing "gelatinousness" (chicken legs naturally prone to gelation). By the way, Asian cooking is based on the use of chicken legs in soup, where they are preferred over fillets. Before sending the legs into the soup, scald them with boiling water. But you can peel off the skin from the legs after they are cooked.

For those who care low fat recipes and results, useful advice is to make chicken soup in 2 stages. First, cook the broth according to all the rules (with vegetables and herbs). Then cool it to such a state that a fatty crust appears on the surface. Skim off that hard fat. At the second stage of cooking, you simply continue to cook the chicken soup further, adding those ingredients that are necessary for the soup.
You can pre-cook chicken meat and freeze it. This way you keep it from drying out. Later, you can let it thaw and add to soup with vegetables, pasta or rice.

In order for the taste of chicken soup to be especially rich, be sure to boil it along with the bones. And even when the meat is cooked, remove it from the bones, and leave the bones in the soup - let them cook until the desired concentration of soup taste is reached. However, keep in mind that nutritionists will object to such a culinary method - boiling the bones increases the ability of the dish to raise cholesterol in our blood.

Chicken can be replaced with a more dietary turkey. All recommendations for cooking turkey soup are similar to "chicken" tips.

How to choose chicken for chicken soup?

If you cook soup according to all the rules, then the choice of chicken is very important. "Chicken Makes a Difference"! Perfect Chicken for chicken broth (and soup) - this is a young chicken, no longer a teenager, but not yet a laying hen. The one that gained her weight on free range, without compound feed, with a weight of about 2 kg.

Alas, this is an ideal, achievable only for those who specifically keep their own poultry yard or buy from a farmer they know. For the rest, the offer is limited to what is in supermarkets. AT best case- what is on the market, although you will most likely not meet a young bird there either. And yet, even an “old laying hen” is more successful (at least the broth will be good) than a frozen broiler chopped with antibiotics and fattened for slaughter.

Now about broilers. Choose a large bird, mature, at least 2 kg. It is preferable, tastier and more aromatic. Consider yourself lucky if you come across a chicken marked "soup".

Boil the whole carcass without cutting into pieces. It is better to cut it after. This, of course, will take longer, but the taste will be better and more concentrated. In addition, the broth will turn out cleaner and more transparent than if you chop uncooked chicken bones full of blood and bone marrow.

And now - recipes for cooking chicken soup: from simple to exotic.

Chicken soup with vermicelli

One of the most popular chicken soup options. As a rule, vegetables are added to vermicelli. Very simple, delicious soup, it is easy to learn the alphabet of cooking chicken soup.

2 tablespoons olive oil
1 medium onion, finely chopped
1 medium carrot, diced
1 large stalk thinly sliced celery
1 medium potato, peeled and chopped
1.5 l chicken broth
300 g chicken breast fillet, cut into pieces
50-70 g thin vermicelli
2 tablespoons chopped parsley

Prepare the broth. This recipe uses ready-made (and frozen) chicken broth and already boiled chicken fillet. If you are cooking "from the beginning", use. And we will continue.

Prepare vegetables. Heat oil in a saucepan over medium heat. When hot, add the onion and sauté, stirring frequently, for 3 minutes. Add carrots, celery and potatoes and simmer for 5 more minutes, stirring occasionally.

Connect all products in a certain sequence. First add the chicken broth, cover and bring to a boil, then lower the heat and simmer for 15 minutes. At the end, add chicken meat and vermicelli, partially cover the lid and cook for 5-8 minutes until the vermicelli is ready.
Innings. Directly in ready soup add chopped parsley. Serve hot chicken vermicelli soup with freshly made bread toast.

Chicken soup with egg noodles

Classic chicken noodle soup is suitable for any season, but is especially good during the cold winter months and when we are unwell. This basic recipe can be chosen as a guide. To save time, you can use pre-cooked chicken and frozen broth. Then you just have to season them, and the soup is ready. If you are cooking from pieces instead of whole chicken, recalculate the amount of ingredients based on the weight of the meat.

Yield 12-14 servings. The description includes cooking chicken in ready-made chicken broth.

2 tablespoons vegetable oil
2 medium onions, chopped
3 medium carrots, chopped (can be coarsely chopped)
3 celery stalks, cut into thick slices
1 chicken (2-2.5 kg)
2 liters of chicken broth
1 liter cold water (or as needed)
4 sprigs of fresh parsley
3 sprigs fresh thyme or 1/2 teaspoon dried thyme
1 bay leaf
salt and freshly ground black pepper
300-400 g egg noodles
finely chopped parsley for serving
1 egg
juice of half a lemon

Add oil to a preheated pan, and when it melts, sauté onions, carrots, celery for 10 minutes, or until they become soft.

Cut the chicken into 8 pieces (if you have chicken pieces, then just cut into pieces). If the chicken is fatty, it is not necessary to remove the fat at all (except if you are on a diet). Add meat and fat to pot with chicken broth. Add, if necessary, a little cold boiled water(liquid level should be 5-7 cm above the contents of the pan). Bring to a boil over high heat, skimming any foam that rises to the surface. Add bay leaf, parsley and thyme, you can in the form.
Reduce fire to minimum. Simmer, uncovered, until the chicken is very tender, about 2 hours.

Remove the chicken meat from the pot, let it cool. Remove herbs and bay leaf. De-fat the soup if you don't like the extra rich ones. fatty acid and calories, removing any greasy crust from the surface of the cooled broth).

Now you can cut the chicken freed from skin and bones into small pieces. Add the noodles to the broth, cook until tender, about 10 minutes. At the end, you can (optionally) break 1 chicken egg beaten in lemon juice into the soup and immediately mix the chicken soup with noodles.

Place the meat back into the pot and season to taste with salt and pepper. Serve hot.

Chicken soup with rice

Very logical, simple and unusually tasty soup with the addition of tomatoes and corn. His homeland is Mexico. Cilantro is more than appropriate in this recipe. However, for those who do not like it, there is another choice - parsley.

500 g chicken fillet
1 liter chicken broth
50 g rice (preferably long-grain parboiled)
1 can canned corn(400 g)
1 red and 1 green sweet bell pepper (choose a medium size)
4 tomatoes
green onion 3 pcs.
salt, hot pepper (fresh red chili), cilantro to taste

Finely chop the onion, chop the tomatoes. Remove seeds from peppers, cut into long narrow pieces.
Cut the chicken fillet into small pieces. Fry in a hot pan with vegetable oil until golden brown.

Put the pot with the broth on the fire, add the washed rice to it and bring to a boil. Then lower the heat and simmer for 15 minutes. Add chicken pieces and let simmer for another 15 minutes.

Prepare tomato puree. To do this, mix for a small hot pan with oil peppers, tomato, chili, onion to a thick pasty state.

Add corn, tomato puree with peppers, salt and sugar to taste, lemon juice to the soup. Mix well and leave on fire for another 5 minutes.

Serve with chopped cilantro (parsley).

Chicken soup with almonds

Japanese food. A very exotic soup for us and very characteristic of the Land of the Rising Sun. Be sure to try this recipe, in which almonds are the main seasoning.

chicken meat 300 g
4 things. green onions
1 carrot
chicken stock 700 ml
half a lemon peel
1 st. l. olive oil
2 tbsp. tablespoons ground almonds
1 st. l. roasted almonds, thinly sliced
1 st. l. soy sauce
1 st. l. lemon juice
salt, pepper to taste

Remove the skin from the chicken meat and cut into thin long pieces. Pour oil into a deep frying pan and sauté green onions for 2 minutes. Then add pieces of meat and fry them on 2 sides for 4 minutes. Put it all in a saucepan, pour chicken broth, add chopped almonds, soy sauce. Boil until the chicken is done. At the very end, salt, pepper, season with roasted almonds. You can serve with sour cream.

Chicken soup with beans

Portuguese cuisine. delicious bean soup with bacon, shallots and parmesan. Take note - the soup is unusually interesting! Yield 8-10 servings.

soak white beans for the night. If using canned, just add it along with the chicken and bacon at the end of cooking.

0.5 kg white beans
200-250 g bacon, cut into wide pieces
200-300 g chopped white onion
100-150g cup chopped celery
2 tablespoons minced shallots
1 tablespoon mashed garlic
2 bay leaves
1 teaspoon salt
1/4 teaspoon cayenne pepper
2 liters of chicken broth
300 g diced boiled chicken fillets
1 cup grated Parmesan

Put the beans in large saucepan. Add water to cover the beans by 5 cm and soak for at least 8 hours. Drain the water, fill it with new water and set to boil. To achieve the effect faster, try this trick: bring to a boil, cook for 2 minutes, then remove and let the beans steep for an hour. Then change the water.

Fry the bacon in a heavy bottomed saucepan over medium-high heat until crisp (about 7 minutes). Transfer with a slotted spoon to paper towels to remove excess fat.

Add the remaining melted lard, onion and celery to the same saucepan and simmer, stirring, until softened, about 4 minutes. Add shallots, garlic, bay leaf, salt and cayenne pepper. Cook, stirring, until the shallots are soft, about 1 minute.

Add vegetables to the beans in a saucepan and bring to a boil. Reduce heat, simmer uncovered, stirring occasionally, until beans are tender, about 1-1/2 hours.

At the very end of cooking, add chicken and bacon to the pot with the beans. Keep on fire for another 10-15 minutes. Take out the bay leaf.

Remove soup from heat. Crumble the cheese directly into the bowl of chicken soup. Very tasty!

Soup in chicken broth is perhaps one of those dishes that single men, teenagers, and the most inexperienced housewives can cook. There are a lot of recipes for such soups. For their preparation, various vegetables, cheeses, herbs and other products are used. It is worth noting that first courses based on chicken broth are available in almost all cuisines of the world. So what is the reason for such popularity.

First, chicken is a relatively inexpensive product. It costs less than pork or beef. Secondly, the chicken broth is not so fatty, but at the same time quite nutritious and aromatic. Thirdly, chicken broth is especially tender, especially the second one, which makes it possible to use a variety of products when preparing a dish.

Thus, we can conclude that chicken broth is suitable for cooking almost any first course. The most important thing to remember is one rule. All culinary specialists agree that chicken fillet should not be used to make soup with chicken broth. Meat in without fail should be on the bone. Only in this case, the broth will turn out to be really barely fragrant, rich and tasty.

How to cook soup with chicken broth - 15 varieties

Chicken broth vermicelli soup is insanely easy to make and easy on the stomach. It consists of only three ingredients: chicken, carrots and vermicelli.

Ingredients:

Chicken meat - 1 kg.
Vermicelli - 200 gr.
Carrots - 2 pcs.
Onion - 1 pc.
Chicken cubes - 2 pcs.

Cooking:

Pour 3 liters of water into a deep saucepan. Wash the chicken, remove the skin and, if necessary, cut into smaller pieces.

Put the prepared chicken in a pot of water. Put the cleaned and washed chicken into the same pan.

Now we put the chicken with onions on the fire, bring to a boil and cook under the lid for about 40 minutes. During the cooking process, foam will form.

It should definitely be removed. While the chicken is cooking, peel, wash and cut the carrots into medium-sized cubes.

Approximately 20 minutes after boiling, add carrots to the boiling soup.

After another 10 minutes, remove the onion from the soup and add to it chicken cubes and pasta.

Mix everything thoroughly and cook for another 10 minutes under the lid. The soup is ready!

Homemade chicken broth soup classic dish Slavic cuisine, which is very popular today.

Ingredients:

Chicken - 600 gr.
Water - 2 liters.
Carrot - 1 pc.
Potatoes - 3 pcs.
Cauliflower- 250 gr.
Vermicelli - 100 gr.
Onion - 1 pc.
Chicken eggs - 3 pcs.
Salt, herbs - to taste

Cooking:

My chicken, cut into pieces, put in a saucepan, pour water, put on fire, bring to a boil.

To prevent the chicken broth from being too oily, the skin must be removed from the chicken.

We put the peeled onion head in boiled water and cook the onion with chicken for about 20 minutes.

While the onions and chicken are cooking, peel, wash and cut the potatoes into medium-sized cubes. We clean the carrots, wash and chop into small cubes.

Wash cauliflower, dry and cut into florets.

After 20 minutes, add potatoes to the soup and cook for 5 minutes. After this time, add carrots to the soup and cook everything together for 10 minutes.

The next ingredient is cauliflower. Soup with it should be cooked for at least 5 minutes.

After 5 minutes, remove the onion from the soup and add vermicelli and salt to it. Approximately 5 minutes after adding the vermicelli, the soup is ready.

Before serving, it should be decorated with herbs and a boiled egg.

The peculiarity of this first course is dumplings, or rather the way they are prepared. Often dumplings for soup are prepared from ordinary unleavened dough. For this soup, you should cook cheese-garlic dumplings.

Ingredients:

Chicken broth - 3 liters.
Potatoes - 6 pcs.
Carrot - 1 pc.
Onion - 1 pc.
Black peppercorns - 10 pcs.
Bay leaf - 1 pc.
Chicken egg - 1 pc.
Garlic - 1 clove
Olive oil - for frying
Hard cheese - 150 gr.
Flour - 1 cup
Salt - 1/2 tsp
Greens - to taste

Cooking:

We clean the potatoes, wash them, cut them into medium-sized cubes and send them to the boiling broth. We immediately send bay leaves and black peppercorns there.

We clean the onion, wash and finely chop. We clean the carrots, wash and three on coarse grater. We heat the pan, pour olive oil into it and put onions and carrots there. Fry vegetables until golden brown.

Pour about 500 gr. into a deep container. water., 1 tbsp. l. olive oil and add salt. We put the water on the fire to heat up.

When the water is hot enough, gradually pour the flour into it, stirring the water regularly with a whisk.

Flour should be added until a porridge-like mass is obtained.

When the gruel has cooled slightly, add the egg and grated cheese on a coarse grater to it. Mix everything thoroughly again until a homogeneous mass.

The dough should turn out so that dumplings can be molded from it without problems.

If it turns out to be too liquid, then add flour to it and mix everything again.

When the potatoes reach the state of half-cooked, add the frying to the soup. Everything should be boiled together for a few minutes.

Then we start adding dumplings to the soup. The easiest way to do this is with two teaspoons, which should be regularly moistened with water.

Together with dumplings, the soup should be boiled for about 7 minutes. After this time, the soup can be poured into bowls, sprinkled with finely chopped herbs and served.

The very name of this dish suggests that its preparation will require the most simple products, and it will be just as easy to prepare.

Ingredients:

Chicken - 500 gr.
Millet - 100 gr.
Potatoes - 5 pcs.
Fresh greens - 1 bunch
Salt - to taste

Cooking:

My chicken, cut into small pieces, put in a saucepan, pour water, put on fire, bring to a boil and cook for about 30 - 40 minutes.

When the chicken is completely ready, take it out of the pan, cool and cut into small pieces, and filter the broth.

Peel the potatoes, wash and cut into cubes. Wash the millet thoroughly. Add potatoes and millet to the strained broth and cook everything together for about 15 minutes. Then add salt, chopped herbs and cooled chicken meat to the soup.

Cook everything together for 3 minutes. Peasant Soup is ready to serve!

When cooking soup with chicken broth from vegetables, each time you can experiment using a different set of products. Chicken broth goes great with any vegetable.

Ingredients:

Chicken leg - 1 pc.
Potatoes - 3 pcs.
Carrot - 1 pc.
Onion - ½ pc.
Sweet pepper - 2/3 pcs.
Celery root - ¼ pcs.
Broccoli - 100 gr.
Cauliflower - 100 gr.
Parsley - ¼ bunch
Vegetable seasoning - 1 tbsp. l.

Cooking:

Pour water into a saucepan and put the washed chicken leg. We put the pan on the fire, bring to a boil and cook the chicken leg until fully cooked.

Then we take the meat out of the pan. Peel potatoes and celery root, cut into cubes.

Put the potatoes and vegetable seasoning into the boiling broth. In a frying pan in vegetable oil, fry the onion, carrot and sweet pepper until golden brown.

When the frying is ready, add it to the pot with potatoes. Mix everything and cook together for 5 minutes.

Wash cauliflower and broccoli, disassemble into inflorescences and send to boil in a saucepan.

When all the vegetables are ready, add finely chopped greens to the soup, boil for about 1 minute and remove from heat.

Soup with processed cheese cannot be called insanely popular among our compatriots. The main reason for this is the lack of confidence on the part of many housewives that chicken broth soup with processed cheese can be really tasty. But such a first dish is actually very tasty.

Ingredients:

Chicken wings - 500 gr.
Water - 2.5 liters.
Potatoes - 500 gr.
Carrot - 1 pc.
Onion - 1 pc.
Processed cheese - 200 gr.
Butter - 30 gr.
Salt, pepper, bay leaf, green onion - to taste

Cooking:

My chicken wings, put in a saucepan, pour water, salt, pepper, add bay leaf, put on fire, bring to a boil and cook for 20 minutes under the lid.

While the chicken is cooking, peel and wash the potatoes, onions and carrots. Potato cut into cubes. Finely chop the onion, and three carrots on a coarse grater.

Fry carrots and onions in vegetable oil until golden brown. Cut the melted cheese into large cubes.

When the chicken wings are ready, add the potatoes to them in the pan and cook the soup with them for 10 minutes.

After this time, add frying to the soup, and after another 3 minutes, melted cheese. Cook everything together for about 10 minutes under a closed lid.

After this time, add chopped herbs to the soup. Enjoy your meal!

Chikhirtma is the real Georgian dish. There are several recipes for its preparation. One of the most simple recipes presented below.

Ingredients:

Chicken leg - 1 pc.
Eggs - 3 pcs.
Flour - 1 tbsp. l.
Onion - 1 pc.
Black pepper - to taste
Seasoning for chicken - 2 pinches

Cooking:

My chicken leg, put in a saucepan, pour 2 liters of water, put on fire, bring to a boil and cook for about 30 minutes.

While the chicken is cooking, clean, wash and finely chop the onion. Then it should be fried in a pan.

As soon as it becomes slightly golden, add flour to the pan, mix everything well and fry for 3 minutes.

Now add pepper, chicken seasoning and fried onions to the soup. Break the eggs into a deep bowl and beat them.

Then they should be poured into a pot of soup, while the soup should be stirred continuously. When the egg is poured in, the soup is ready. You can garnish with herbs before serving.

Buckwheat- a very useful cereal that is rich in useful trace elements. Buckwheat in the soup completely transforms this dish, giving it a unique taste and aroma.

Ingredients:

Chicken broth - 700 gr.
Carrots - ½ pcs.
Onion - ½ pc.
Potatoes - 2 pcs.
Vegetable oil - 1 tbsp. l.
Buckwheat - 2 tbsp. l.
Salt - to taste

Cooking:

Peel and wash onions and carrots. Three carrots on a coarse grater, finely chop the onion. Then they should be fried in a pan in vegetable oil until golden brown. Put chicken broth on fire.

When it boils, add the frying to it and cook for 5 minutes. During this time, we wash the buckwheat, clean, wash and cut the potatoes into cubes.

After 5 minutes, add potatoes to the soup. As soon as the soup with potatoes boils, add buckwheat and salt to it.

We mix everything, cover with a lid and cook the soup over low heat until the potatoes and buckwheat are fully cooked.

Pour the finished soup into bowls, decorate with herbs and serve.

Soup on chicken broth with sausage can be quite classified as a meal on quick hand. It makes sense to cook it on the post-holiday days, when there are few different products left.

Ingredients:

Chicken broth - 1.5 liters.
Potatoes - 3 pcs.
Egg- 1 PC.
Boiled chicken - 50 gr.
Sausage "Servelat" - 50 gr.

Cooking:

We put the chicken broth on the fire, salt, pepper to taste and bring to a boil. We clean the potatoes, wash them, cut them into medium-sized cubes and send them to the boiling broth.

While the potatoes are cooking, boil, cool, peel and cut small pieces egg. Cut the chicken meat and sausage into medium-sized cubes.

Wash, dry and finely chop the herbs.

After about 15 minutes, the potatoes will be half cooked. Then add all the other ingredients to it and cook the soup until the potatoes are fully cooked.

Enjoy your meal!

This first course is without a doubt unique. It does not contain carrots, although in almost all such soups it is an indispensable ingredient.

Ingredients:

Potatoes - 600 gr.
Onion - 1 pc.
Chicken meat - 600 gr.
Green pea- 200 gr.
Greens - 10 gr.
Water - 2 liters.
Salt, celery root, bay leaf - to taste

Cooking:

Wash the chicken, send it to the pan, fill it with water, put it on the fire.

Immediately add the peeled whole onion and the celery root cut into small cubes to the pan.

While the chicken and vegetables are cooking, prepare the potatoes. It should be peeled, washed and cut into cubes.

After 20 minutes from the start of boiling soup, add potatoes to it.

After another 15 minutes, add peas to the soup and boil everything together for about 5 minutes.

After this time, add salt, bay leaf and chopped herbs to the soup.

When all the ingredients are in the soup, it should be boiled for another 3 minutes. The first dish is ready!

This dish belongs to Greek cuisine. It has to be prepared carefully. It is very important to cook such a soup just as much as you need. Under no circumstances should it be digested.

Ingredients:

Carrot - 1 pc.
Rice - 125 gr.
Chicken broth - 1.2 liters.
Celery - 2 stalks
Lemon - 1 pc.
Parsley - 3 sprigs
Eggs - 2 pcs.
Salt pepper, nutmeg- taste

Cooking:

Wash the rice thoroughly. Peel the carrots, wash and cut into medium-sized cubes.

Pour the broth into a saucepan, bring it to a boil and add rice and carrots to it.

Now bring everything together to a boil and cook under a closed lid for 10 minutes. Next, peel, wash and cut into small pieces of celery.

We also send it to the pan and cook everything together for about 7 minutes.

Wash the lemon, wipe it and rub its zest on a fine grater to make about 1 tsp. Squeeze juice from the pulp of a lemon.

Wash parsley, dry and finely chop.

When the rice in the soup is ready, remove the pan from the heat, salt, pepper and pour into a deep bowl of soup.

In a separate container, mix eggs, juice and lemon zest and bowl soup.

We return the resulting mixture back to the pot with the soup, after which we put the pan on the fire, bring to a boil, stirring regularly.

AT last turn Add chopped nutmeg to the soup.

Soups with beans have been known since the times of Tsarist Russia, however, even today they have not lost their relevance. Such dishes have their admirers.

Ingredients:

Chicken meat - 300 gr.
Dry beans - 1 cup
Potatoes - 2 pcs.
Carrot - 1 pc.
Onion - 1 pc.
Water - 2 liters.

Cooking:

My chicken, cut and boil until fully cooked in salt water. Soak beans in water. We clean potatoes, onions, carrots, wash them.

We cut the potatoes into large pieces, three carrots on a coarse grater, and finely chop the onion.

When the chicken meat is completely cooked, add potatoes, beans, peppers, bay leaves to it in the pan.

Meat and potatoes should cook together for about 7 minutes. During this time, fry the onions and carrots in a pan and after 7 minutes add ready gas station into soup.

Everything together should be cooked about the complete readiness of vegetables. Approximately 2 minutes before the end of cooking, add chopped greens to the soup.

To prepare this soup, according to original recipe, pickled mushrooms are used. If there are none, or you want the soup to have a more natural taste and aroma, it is quite possible to use fresh mushrooms.

Ingredients:

Chicken broth - 2 liters.
Pickled mushrooms - 200 gr.
Potatoes - 5 pcs.
Carrot - 1 pc.
Rice - 1 handful
Onion - 1 pc.
Salt, pepper, bay leaf, herbs - to taste

Cooking:

Pour the chicken broth into the pot and put it on the fire. While the broth boils, clean and wash the onions and carrots.

Finely chop the onion, and three carrots on a coarse grater. Now they should be fried in a pan until golden brown.

Peel the potatoes, wash and cut into medium-sized cubes.

When the broth boils, add the washed rice to it and cook it for about 5 minutes. After this time, add potatoes to the pan and cook for another 10 minutes.

After 10 minutes, add the mushrooms to the pan. Mix everything and cook until the potatoes are ready. Lastly, add the roast.

A few minutes before the end of cooking, salt the soup, pepper, add bay leaf and herbs to it to taste.

Remove the soup from the heat and let it brew for 20-30 minutes.

Montenegro is the birthplace of this dish. Today, stew prepared exactly according to this recipe can be found in many taverns of this country. It is usually served with garlic croutons.

Ingredients:

Chicken - 500 gr.
Mushrooms - 250 gr.
Potatoes - 200 gr.
Carrot - 1 pc.
Parsley root - 50 gr.
Butter - 1 tbsp. l.
Bulgarian pepper - 200 gr.
Pitted olives - 100 gr.
Salt, pepper, herbs - to taste

Cooking:

My chicken, boil until fully cooked, remove from the resulting broth, cool, separate the meat from the bones and cut it into small pieces.

We clean the carrots and parsley root, wash and grate on a coarse grater. Peel and wash potatoes and onions. Finely chop the onion, cut the potatoes into large cubes.

Wash bell pepper, remove seeds and stalk and cut into strips.

Fry the onion, carrot and parsley root in a pan until golden brown. We clean the mushrooms, wash and boil in a separate pan until tender.

Then we throw them in a colander, and send the remaining mushroom broth to the pan to the chicken broth.

When chicken broth with mushroom broth boils, add potatoes to them.

After about 5 minutes, add vegetable frying, bell peppers, chicken meat, olives and mushrooms there.

The soup should be salted, peppered and boiled for 15 minutes over low heat. A couple of minutes before the end of cooking, greens are added to the soup. Enjoy your meal.

Cooking soups is not particularly difficult, but cooking them with a slow cooker is even easier. This kitchen helper will not only provide cooking delicious dish, but will also help free the hostess a lot of time.

Ingredients:

Chicken wings - 250 gr.
Onion - 1 pc.
Carrot - 1 pc.
Potatoes - 3 pcs.
Vermicelli - 0.5 multi-glass
Salt - 2 tsp
Water - 2.2 liters.
Dill, parsley - to taste
Vegetable oil - for frying

Cooking:

Pour vegetable oil into the multicooker bowl, select the “Frying - Meat” mode and set the time to 40 minutes.

While the oil is heating, peel, wash and cut the onion into thin half rings. Place onion in hot oil and fry until golden brown.

After about 5 minutes, the wings should be turned over, and after another 5 add carrots to them. Now fry the carrots, onions and chicken together for about 7 minutes.

After this time, add potatoes to them. It should be pre-peeled, washed and cut into medium-sized strips.

If all products are ready before the end of the installed program, then we turn it off.

Pour water into the multicooker bowl, add salt and set the "Soup" program for 30 minutes.

After this time, pour vermicelli and herbs into the multicooker bowl and select the “Heating” mode for 20 minutes. The soup is ready!