Chicken soup with potatoes. Soup is quick and easy to make. The soup is hearty but light in taste. To prepare this dish, you need: chicken or part of a large chicken weighing 1.2-1.5 kg, 0.8-1.0 kg of potatoes, 1 medium onion, 1 carrot, salt, optionally 1 Bell pepper, spices to your taste, aromatic herbs.
We carefully clean the chicken, wash it, cut it into several parts, put it in a saucepan and pour 3-3.5 liters of cold water. Add 1 tablespoon of salt without a slide and put the pan on high heat.
We carefully monitor the formation of foam, and remove it as far as it forms. As soon as the broth boils, reduce the heat to medium, and continue to cook the chicken over medium heat until fully cooked. If the foam was removed on time, you can not waste time straining the broth, but simply get the boiled chicken out of it.
Potatoes are pre-peeled, cut into cubes
and dip into the broth.
We continue to cook the soup at maximum heat. Cut the boiled meat into small pieces.
If the chicken was large, part of the meat can be set aside for making a salad or main course. To prepare the frying, peel the onions, carrots and sweet peppers.
Pepper, if you do not like it, or if you want the soup to be less spicy, you can not put it in the fry. Pour a little into the pan vegetable oil, heat the pan well over medium heat and begin to fry finely chopped onions.
A little later, add the grated onion to the onion. coarse grater or chopped carrots and continue to fry them together.
When the carrots become soft, add chopped small cubes sweet pepper and fry the vegetables until tender.
As soon as the potatoes are cooked, add chopped boiled meat and fry to the soup.
Let the soup boil for 3-5 minutes, remove the soup from the heat, add salt to taste, add finely chopped greens, cover the soup with a lid and let it brew for about five minutes. After that, the soup can be poured into bowls and served.
Enjoy your meal!
Very tasty, rich, but at the same time, it turns out easy potatochicken soup. This is very tasty first the dish diversifies the everyday table and will surely please your family. For soup, you can use any parts of the chicken, I have the back, the tips of the wings and part of the leg. You don't need a lot of meat here, the main thing is a delicious broth.
To make Chicken Potato Soup you will need:
any chicken parts - 250 g;
potatoes (I have young potatoes) - 4-5 pcs.;
onion - 1 pc.;
small carrots - 1 pc.;
salt, spices for soup - to taste;
Imeretian saffron - 1 tsp;
garlic - 1 clove;
Bay leaf- 1 PC.;
vegetable oil - 2 tbsp. l.;
water - 2 liters;
ground black pepper, greens for serving.
Wash the chicken pieces, place in a saucepan, cover with water.
Put the peeled and sliced potatoes into the broth. Boil potatoes over low heat until tender (25 minutes).
Peel onions and carrots, cut into pieces, place in a pan with vegetable oil.
Saute vegetables until soft, stirring occasionally.
Add spices, saffron, chopped garlic, bay leaf to potato soup with chicken and simmer for about 10 minutes.
Pour the ready-made delicious potato soup with chicken into bowls, pepper a little, sprinkle with herbs and serve.
Enjoy your meal!
Soups bring variety to our menu. They are easy to prepare, and therefore have become an everyday dish.
Various vegetables, cereals, croutons, mushrooms, herbs, pasta, spices and spices make the soup attractive and healthy. And if you cook a dish with fresh chicken, potatoes and eat it, then a bright and cheerful mood will brighten the day and attract good luck.
Chicken Soup with Potatoes - General Cooking Principles
First of all, you need to choose a chicken. Someone will do it in the market, but most buy products in supermarkets. Buy where you want, but remember that only homemade chicken will add a rich meaty taste to the dish.
So, the broth is cooked first. If the bird is store-bought, then the first water must be drained to get rid of harmful substances.
The broth must not be left unattended. It is necessary to periodically remove the foam - coagulated protein.
Vegetables are thoroughly washed and peeled. As a rule, they are sent to the soup in a stew.
We salt the broth at the end of cooking, that is, when it turns into soup.
You will need a knife for cutting meat and scissors for cutting bones.
We use pure bottled water to prepare chicken soup with potatoes.
In the process of cooking, we boldly experiment with spices and spices, in ready meal generously add fresh herbs.
1. Chicken soup with potatoes "Homemade"
Rich soup will feed the whole family to the full. Vegetables, sautéed in oil, give it a pleasant taste. creamy taste, and seasonings - spicy aroma.
Ingredients:
One and a half kilograms of chicken.
Three liters of water.
Three potatoes.
Carrot.
Medium bulb.
20 grams of butter.
A bunch of thyme, parsley.
Lavrushka.
Leek leaf.
Two teaspoons of salt.
Culinary thread.
Cooking method:
Rinse the chicken carcass under running water. Remove fat, lungs and coccyx.
Carefully remove the brisket, and divide the rest into pieces.
In a saucepan with cold water load the meat and cover tightly with a lid.
Reduce the heat after the broth boils.
We remove the foam with a slotted spoon - coagulated protein - which is necessarily formed during the processing of chicken meat. Boil the broth until tender, leaving the lid ajar.
On a leaf of leek we lay out the stems of parsley, thyme, several branches, bay leaf, wrap and tie with kitchen string. We load the resulting fragrant bouquet into the broth by placing the tip of the thread near the handle of the saucepan.
We clean the potato tubers, wash and cut into cubes. We load into the soup.
Carrot cut into small pieces.
Chop the onion and add it to the skillet with butter. Add carrots and sauté vegetables. Add them to the soup a few minutes before the chicken is ready. Salt to taste.
When the soup is cooked, remove it from the heat and take out the seasoning. Chop fresh parsley leaves and add them to a bowl. The soup needs to stand under a tightly closed lid for a short time.
2. Chicken soup with potatoes "Dietary"
Light soup with lean meat and healthy vegetables Suitable for lovers of low-calorie, but tasty dishes.
Ingredients:
Three hundred grams of chicken fillet.
Two potatoes.
One carrot.
Onion head.
Lavrushka.
A mixture of peppers.
Salt.
Cooking method:
Cut the washed meat into large pieces.
Chop the peeled onion.
Cut the carrots into circles and divide them into four parts.
Cut the peeled potatoes into nice cubes.
Fill a bowl with cold water and add the meat pieces. Drain the first broth, boil the second and be sure to remove the resulting foam with a ladle. The meat is cooked over moderate heat until half cooked.
Pour prepared vegetables into a saucepan: potatoes, carrots and onions. Salt the soup to taste, pepper, add lavrushka.
Cook the dish under a well-closed lid over low heat at a low boil for about half an hour, until the potatoes and carrots are boiled.
Finely chop the dill and pour into the already prepared soup.
3. Chicken soup with potatoes "Flight of fantasy"
Thick and rich soup with a pleasant tomato flavor, you can feed your friends to the full and surprise them with an unusual component (eggs).
Ingredients:
Three chicken thighs.
Seven cherry tomatoes.
Two potatoes.
Three eggs.
Carrot.
A bunch of green onions and a head of onion.
Three bay leaves.
Salt.
Cooking method:
Remove with a sharp knife chicken skin separating the meat from the bone.
The bones are loaded into cold water and cook the broth. Lay down bay leaves.
Cut the pulp into small pieces.
Peel the potatoes and cut into cubes with a knife.
Cut the carrot and onion into strips and fry until soft.
We chop the green onion.
When the broth has been cooked for half an hour, we take out the meat with the bone and the bay leaf from the saucepan. We load pieces of raw chicken pulp and potatoes.
After ten minutes, pour out the stewed carrots and onions. I salt the soup.
Cut the tomatoes into quarters and add to the bowl.
Break the eggs into a deep bowl and beat a little. Pour them in a thin stream into the soup and at the same time mix with a whisk to distribute evenly.
Pour green onions into the finished dish.
4. Chicken soup with potatoes "Quick and easy"
The soup is easy and quick to prepare. Pieces of meat melt in your mouth, the juice of finely grated carrots gives off a delicate aftertaste, and vegetable seasoning - pungency and aroma.
Ingredients:
0.400 kg chicken breast.
Three potatoes.
Bulb.
Carrot medium and small.
A bunch of parsley.
Vegetable seasoning.
Cooking method:
Cut the chicken breast into arbitrary, but small pieces, transfer to a saucepan. Fill with cold water and start the cooking process. The foam from the chicken broth must be removed constantly.
When the meat is half cooked, you need to start loading the prepared vegetables.
Grind a medium carrot on a coarse grater. Small - grate on fine.
Onion cut into half rings.
Fry the grated medium carrot until soft. Add the onion and simmer for a few minutes.
Cut the potatoes into medium cubes and put in the soup. Salt to taste. Throw in finely chopped carrots.
Pour the fried vegetable mixture into the soup.
When the soup is almost ready, you need to put a teaspoon of vegetable seasoning. The dish should be tasted for salt and added if necessary.
Cook the soup until the meat and potatoes are ready. Before the end of cooking, add chopped fresh parsley leaves. Cover the pot and turn off the stove.
5. Chicken soup with potatoes and vermicelli
Unpretentious soup is indispensable for delicious lunch. The presence of vermicelli in it will save the hostess from preparing the second course.
Ingredients:
Medium chicken breast with bone.
Three potatoes.
Half a cup of short vermicelli.
Carrot.
Bulb.
Two st. spoons of butter.
Salt, a mixture of peppers.
Seasoning for chicken soup.
Bunches of dill and parsley.
Cooking method:
Wash meat thoroughly whole piece put in a bowl of cold clean water and prepare the broth in the usual way.
Fry the grated carrot and chopped onion in butter until the vegetables are soft and golden brown. Pour onto a separate plate and let cool.
Cut the prepared potatoes as finely as possible.
When the meat is cooked, take it out and divide the flesh with a knife into small pieces. Pour back into the broth along with the potatoes.
Season the soup with salt, pepper and add seasoning to taste.
Throw in the fried vegetables.
Load the vermicelli, wait for the soup to boil, mix everything well.
Chop the dill and parsley, add to the soup at the end of cooking.
6. Chicken soup with potatoes "Scotch"
The combination of unusual ingredients gives chicken soup with potatoes an unexpectedly pleasant sweet-salty taste. It should be noted that in original dish only rooster meat is necessarily used.
Ingredients:
Chicken carcass.
Two potatoes.
Leek.
Two st. rice spoons.
0.300 kg of prunes.
Dill with parsley - fragrant herbs.
Cooking method:
Butchering chicken carcass: remove fat, coccyx, fender liner, sirloin. Cut the remaining meat into pieces.
Throw the chicken into the bowl hot water and cook the broth.
Separate the white part from the leek and cut it lengthwise. Then cut diagonally into wide strips. We send to the broth.
We take out the finished meat, and when it cools down a bit, we free it from the bones. The resulting pulp is cut into small pieces.
Add rice and stir. Add chopped potatoes to soup. Next, pour in the meat pulp.
Cut the prunes into four pieces. We pour it into the soup when the rice and potatoes are almost cooked.
Chopped fragrant greens are added to a plate with ready-made soup.
7. Chicken soup with potatoes in Caucasian style
Moderately oily thick soup is different pleasant taste and mild sharpness.
Ingredients:
Five chicken wings.
Four small potatoes.
Half a cup of boiled chickpeas.
Green cilantro.
Tomato.
Half a bell pepper.
Art. a spoonful of melted butter.
Ch. a spoonful of salt.
A mixture of allspice.
Ground red paprika.
Cooking method:
Load the meat into a bowl and boil the broth, changing the water once. Remove foam. Take out the meat, strain the broth.
Finely chop the onion and pepper.
Remove the skin from the tomato, chop into small pieces.
Add the onion, salt and melted butter. Simmer a little and add the tomato and pepper. Give the vegetables a good fry, then pour them into a saucepan and pour the broth. Add halved potatoes and chickpeas, mix everything.
When potatoes are almost cooked, add chicken meat. Pepper well and add a spoonful of red paprika.
Cook the dish on a small fire. The lid must be closed.
Add cilantro to already turned off soup.
8. Chicken soup with potatoes, cucumbers and melted cheese
The soup is thick, rich and hearty. The combination of cucumbers with mustard adds piquancy and a bitter-salty flavor to the soup. processed cheese forms golden greasy rings on the surface
Ingredients:
Three potatoes.
Two chicken legs.
Two onion heads.
Carrot.
Ch. a spoonful of mustard.
Two melted cheeses.
Four pickles.
Vegetable seasoning with salt.
Greens are fresh.
Cooking method:
We wash the legs well, cut and prepare the broth.
We cut the potatoes into small pieces and send them to a saucepan with soup.
Chop the onion and put it into the pan. Add chopped carrots. Fry vegetables in vegetable oil, stir constantly.
Cucumbers cut into rings and also pour into the pan. We put a spoonful of mustard and continue to simmer vegetable mix. Then we transfer the contents of the pan to the saucepan.
cut into cubes processed cheese and send them to the soup for about five minutes until cooked. Add vegetable seasoning to taste.
Pour the greens into a bowl of soup.
- If the preparations for the soup are made in advance, it can be cooked very quickly.
- The optimal ratio of chicken and water for a rich broth is 1: 3, that is, three liters of liquid will be needed per kilogram of poultry. Then it will not be too greasy and will not turn into a decoction.
- So that the broth does not become cloudy during cooking, immediately after boiling, reduce the heat as much as possible.
- If you stew vegetables and roots before putting them in the soup, then it will acquire a beautiful amber color.
- To prepare the “correct” broth, you first need to pour water, then load the chicken into it.
- Melted butter gives the soup a creamy taste.
- For a rich broth, the chicken is poured with cold water, and to get juicy meat - hot.
- Excess fat spoils the taste of the soup, so it should be removed.
- It is better to use meat on the bone. Be sure to remove the oil glands, as they give the broth the smell of wet feathers.
- It is important to know that in one kilogram of chicken there are approximately 450-500 grams of fillet.
August 27, 2015
It’s hard to imagine a more homemade, soulful soup - we cook a simple, no-frills, potato soup on chicken broth🙂 The broth can be prepared from whole chicken if you need a lot of soup, either from one leg or chicken wings, a couple of pieces per serving, if two or three servings are enough. Very convenient 🙂 Otherwise, the soup is cooked in the same way as usual.
- Training: 1 hour 30 minutes
- Cooking: 35 minutes
- Get: 1 liter
Ingredients
4 Carrots, onions and white roots cut into cubes or chopped as you prefer in a soup format. In a frying pan, heat vegetable or butter and we pass the vegetables so that they reveal the aroma as much as possible and quickly boil in the soup. At the same time, carrots will color the fat in their optimistic orange color, which will be transferred to the soup.
5 Add the browned vegetables to the soup and cook together with the potatoes.
6 Then add salt, pepper, bay leaf to taste - this is for lovers of soups with a spicy aroma. If you want to better feel the aroma of the chicken itself in the soup, then you should not put the bay leaf.
7 Return the chicken pieces to the soup so that they do not dry out before serving, cover the pan with a lid and let it brew for several minutes. Done 🙂
This isn't the only way to make delicious homemade chicken potato soup. It is practiced to put vegetables (carrots, roots and onions) in the soup raw, and onions - whole head, and throw away at the end of cooking 🙂 It's just as tasty, and the soup will be lighter and more transparent, with a milder taste - at your discretion. In the case of this technology, carrots are cut large slices, and all the vegetables are put into the broth at the same time as the potatoes, so that they have time to cook until soft. You can put vegetables in the broth half an hour before the end of its cooking, and only then add potatoes to the soup. Potatoes can also be cut into larger pieces - in halves or quarters of tubers, so that it better retains flavor and texture in the soup. In addition to potatoes, you can add pasta or rice to the soup, cereals for more satiety, but it will not be quite potato soup 🙂
Happy cooking and bon appetit!
Today I will show you how to make easy chicken broth potato soup. The cooking process took me literally 40 minutes, including washing dishes. The most important thing in this soup is to choose the chicken. I usually prefer to use 1/4 of a whole chicken breast + wing as there are some bones present which makes the soup richer. So, we begin the process of making chicken potato soup.
Wash the chicken carcass under cold running water.
Pour a pot of water, lower the chicken into it, put it on fire. If foam appears, remove it. We continue this whole process until the foam stops appearing.
While the chicken is cooking, prepare the vegetables: peel potatoes, onions, carrots.
Finely chop the onion and grate the carrots.
Next, we need to fry the onions and carrots. To do this, heat it up in a frying pan. a small amount of vegetable oil, evenly distribute onion on the bottom layer, carrots on the top and add a little more oil on top. We will simmer all this for about 5 minutes over medium heat with the lid closed. Then open the lid, mix and simmer for another 10 minutes over low heat.
By this time, the chicken should be cooked through. We take it out of the pan, separate the meat from the bones and cut it lightly with a knife, so that the pieces are not very large. Please note, if you have little water left in the pan, you can simply add it, but before proceeding to the next step, be sure to bring it to a boil.
Cut the potatoes into small pieces and wash the rice. And put them in a pot of boiling water.
5 minutes after adding rice and potatoes, add stewed carrots with onions in the soup along with chicken meat. Also salt it all with 2 teaspoons of salt and black pepper ground pepper taste.
That's it, chicken potato soup is ready! Enjoy your meal!
