Make a simple chicken soup. Delicious Chicken Broth Soup Recipes

This article will be of interest not only to novice housewives, but also to experienced cooks. In it, we will tell you how to cook chicken soup, and reveal the secrets of its preparation.

Chicken and fresh cabbage soup

The preparation of this simple soup will not cause you the slightest difficulty, and the result will exceed all expectations. Read how to cook chicken soup the right way, and feel free to get down to business:

• Place a small chicken breast in a pot of water. Add half a peeled onion, half a carrot, a piece of celery stalk and a clove of garlic to the same place. Boil the broth, remembering to skim off the foam as it appears.
• At this time, peel a couple of potatoes and cut them into cubes.
• Chop a quarter fork of cabbage into thin strips.
• Peel and chop large onions and medium-sized carrots. Cut half red and half yellow pepper into strips. Fry the vegetables in vegetable oil, and at the very end, add a few tablespoons of tomato paste or ketchup to them.
• When the chicken is cooked, take it out of the pot and let it cool. Strain the broth through cheesecloth (sieve), removing vegetables. After that, throw cabbage and potatoes into it and cook for ten minutes. After that, put the fried and chicken breast, disassembled into fibers, into the soup.
• Cut the tomato into cubes and place in a bowl. Season the soup with salt and ground pepper. At the very end, put bay leaves and a few peas of allspice in the broth.

Bring the soup to a boil, lower the heat and simmer everything together for another five minutes. Arrange cabbage soup on plates and serve with sour cream or mayonnaise.

How to cook chicken vermicelli soup?

This dish is perhaps one of the most popular in our country. An absolutely wonderful combination of chicken, pasta, vegetables and light broth won the hearts of many Russians. In addition, its preparation will not take you much time or effort. So, how to cook chicken vermicelli soup?

• Cut 500 grams of chicken fillet into pieces and place in a two-liter pan. Fill it with water and cook until tender.
• Grate 100 grams of carrots on a coarse grater.
• 250 grams of peeled potatoes cut into cubes.
• Cut 100 grams of onion into half rings.
• Saute the onion and carrot in a hot skillet until golden brown.
• Remove the fillet from the pan, cool it and cut into small pieces.
• Put all the prepared ingredients and 120 grams of vermicelli into the boiling broth. Stir so the pasta doesn't stick together.
• Add salt, bay leaf and pepper to the soup.

Boil it until the vermicelli is ready, and then serve immediately.

Chicken soup with dumplings

If you have a ready-made broth, then you will cook this dish in just 20 minutes. After reading the recipe, you will learn how to cook soup with dumplings:

Pickle with chicken

Prepare this delicious soup for lunch and please your loved ones with an original dish. How to cook chicken soup, you will learn from our recipe:

• Boil the broth from the chicken breast.
• Three large pickled cucumbers free from the skin and finely chop. Then put them in a saucepan, pour brine diluted with half boiled water, and simmer for 15 minutes.
• Boil four tablespoons of rice until half cooked, drain the liquid and rinse with cold water.
• Peel two potatoes and cut them into cubes.
• Roughly chop the peeled onion and carrot and fry in vegetable oil until golden brown.
• Remove the chicken breast from the pot and strain the broth. Then put all the prepared foods into it and cook everything together for ten minutes. Disassemble the chicken into fibers and put in a pickle.
• Cut two tomatoes into cubes, chop three cloves of garlic with a knife, finely chop the dill. When the soup boils, reduce the heat, put the prepared ingredients, salt and ground pepper.

When the pickle is ready, remove it from the heat, let it brew for a while, and then pour it into plates and serve with sour cream.

Chicken soup with meatballs

This dish is familiar to many since childhood. It was prepared by our mothers, grandmothers, as well as the cooks of the kindergarten and school. We invite you to remember these wonderful times and at the same time learn how to cook chicken soup with potatoes and delicious meatballs. The recipe for the dish is as follows:

• Peel two onions and one carrot from the skin. Chop the vegetables with a knife and grater.
• Three potatoes free from the skin and cut into cubes.
• Rinse half a glass of millet with water and pour boiling water for five minutes.
• Finely chop a bunch of fresh herbs with a knife.
• Prepare 600 grams of minced meat from chicken breast, add a little onion, salt, pepper to it and mix well. With wet hands, form the same meatballs.
• Boil two and a half liters of water in a saucepan and carefully lower the meatballs into it. Send cereals, potatoes, bay leaves there and cook everything together over low heat under a closed lid.
• Fry the onions and carrots in vegetable oil, and then transfer them to the soup.

Cool the finished dish a little and serve with sour cream or mayonnaise.

Chicken soup with homemade noodles

We will make this dish in the same way as the vermicelli soup. However, homemade noodles will give the soup a special flavor. How to cook chicken noodle soup? Everything is very simple:

• Boil the chicken broth from the chicken breast, remove the meat from it and disassemble it into fibers.
• Chop onions, carrots and bell peppers, and then fry them in vegetable oil.
• Homemade noodles should be prepared in advance and allowed to dry. To do this, mix two cups of sifted flour with half a teaspoon of salt and a chicken egg. Mix the ingredients by adding a little water and a spoonful of olive oil to them. Knead a dense dough, cover it with a towel and let stand for a while. Roll out a layer of dough, dry it for half an hour, and then cut into strips of the desired length and width.
• Dip the noodles, chicken meat and frying into the boiling broth. Add salt, pepper and bay leaf.

The soup can be served as soon as the noodles are ready.

Buckwheat soup

Not every housewife knows how to cook this dish, so we suggest you try to cook it according to our recipe. If before you did not know how to cook buckwheat soup with chicken broth, now learn how to do it.

• Boil the broth from 300 grams of chicken fillet.
• Prepare a roast of chopped carrots and onions.
• Peel a few potatoes and cut into cubes.
• Rinse 200 grams of buckwheat with water, and then dry it in a pan without adding oil.
• Shred the chicken fillet and return to the pot. Send all prepared products there.
• Season the soup with salt, pepper, put bay leaves and chopped herbs in it.

Serve hot with crackers or black bread.

Combined hodgepodge in chicken broth

Perhaps this is the most delicious soup, which even the most fastidious member of your family will not be able to refuse. Learn how to cook soup with chicken broth, and then the usual dinner will turn into a holiday. Solyanka is prepared like this:

• Rinse half of the chicken carcass under water, cut into pieces and put in a large saucepan along with the smoked chicken leg. Pour the meat with cold water, bring to a boil and cook over low heat until the chicken is cooked.
• Cut into small cubes 100 grams of ham, the same amount of smoked sausage, bacon and hunting sausages.
• Peel one onion and cut into cubes.
• Cut three pickled cucumbers into small sticks.
• Wash the carrots, peel and grate on a fine grater.
• Remove the boiled chicken from the broth, cool, separate the flesh from the bones and chop as desired.
• Fry onions and carrots in vegetable oil. At the end, add pickles to them, simmer together for a few minutes.
• Put all the ingredients in the broth, add greens and olives cut in half to them.

Serve the finished soup to the table with sour cream and a slice of lemon.

Sorrel soup with chicken broth

With the onset of summer, it is so nice to cook soups with fresh vegetables and herbs. This time we will tell you how to cook sorrel soup with chicken broth:

• Pour two liters of water into the pan, dip 500 grams of chicken legs into it and bring the broth to a boil. Do not forget to remove the foam that periodically appears on the surface. When the chicken is ready, take it out, separate the meat from the bones, and strain the broth through cheesecloth.
• Peel two potatoes, then cut them into cubes.
• Sort 100 grams of sorrel, wash, remove the stems, and chop the greens with a knife.
• Fry grated carrots and finely chopped onions in vegetable oil.
• Bring the broth to a boil, put the chopped ingredients into it, add salt and ground pepper.

When the soup is ready, remove it from the heat and let it brew, covered, for fifteen minutes. After that, pour it into plates and put half a boiled egg and a spoonful of sour cream into each serving.

Chicken soup in a slow cooker

If you are a happy owner of a miracle device, then every day you can cook a lot of delicious and healthy dishes. This time we want to tell you how to cook chicken soup in a slow cooker:

• Turn on the device in the "Frying" mode, pour a tablespoon of vegetable oil into the bowl. Fry grated carrots and chopped onions on it.
• Place the chicken pieces (such as thighs) over the vegetables and continue frying them together for a few more minutes.
• Peel three or four potatoes, cut into cubes and place in the bowl of the appliance.
• Pour in two and a half liters of water and set the "Stew" or "Soup" mode. Cook the dish for one hour.
• If you want to add vermicelli, then do it half an hour before the end of cooking.

Chicken soup should be infused for 15-20 minutes before serving. Therefore, put the device in the “Heating” mode and do not open the lid during this entire time.

Mushroom soup

You can cook this dish with both forest mushrooms and champignons. How to cook chicken soup with mushrooms?

• First, prepare the chicken thigh broth.
• Peel potatoes and cut into cubes.
• Chop mushrooms and fry in a pan with onions and carrots. At the end, add a spoonful of flour and a little salt.
• Remove the chicken, remove the bones and cut the flesh into small pieces. Strain the broth through cheesecloth or a sieve.
• Bring the soup to a boil, return the chicken meat to it. Send the frying there and cook everything together for 20 minutes.
• At the very end, add salt, ground pepper and parsley. If desired, put a few peas of allspice in the soup.

Pour the finished dish on plates and serve with sour cream.

Conclusion

We hope that our article helped you answer the question of how to cook chicken soup. Experiment with recipes and surprise your loved ones with new flavors.

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

Chicken Soup - Cooking

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

Chicken soup - food preparation

For cooking chicken soup you can use any parts of the chicken: legs, thighs, breasts, or you can purchase the so-called soup set, which includes less "valuable" parts of the carcass, such as the dorsal-scapular and lumbosacral regions without wings. If the chicken was purchased frozen, then before preparing the broth, it must be completely thawed. Before laying in a pan, chicken meat must be thoroughly rinsed under running water.

Chicken soup - recipe 1 (with noodles)

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

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

Cooking method:

Pour 3 liters of water into a saucepan with a volume of 4-5 liters, place the soup set in it. Add salt, pepper and bay leaf to taste (bay leaf can be added at the end to avoid excessive bitterness). Place over high heat, bring to a boil and immediately reduce heat to low. The broth is cooked for 40-50 minutes. At this time, you can start cooking noodles. In a separate container, you need to knead the stiff dough from the egg and flour, roll it with a rolling pin into a thin layer and cut it with a very sharp knife first into strips 4-5 cm wide, and then cut each of them into thin strips to make pieces of about 0.5X4-5 cm . Peel potatoes and cut into cubes. When the broth is ready, you need to remove the chicken from it, and put the potatoes in it. Then peel and finely chop or grate carrots, onions and peppers. Next, you need to fry them in vegetable or olive oil for 4-5 minutes and put in the soup. It should boil for 10-12 minutes over medium heat, after which noodles and boiled chicken, cleaned of bones and cartilage, are placed in it. Ready soup can be garnished with parsley leaves or dill sprigs before serving. It looks beautiful in chicken soup and half a hard-boiled egg.

Chicken soup - recipe 2 (with vermicelli)

The following ingredients are needed to make chicken vermicelli soup:

- chicken soup set (legs, thighs, breasts) - 500-600 g
- 2 medium carrots
- 1 medium onion
- 4-5 medium-sized potatoes (this is an amateur, you can cook without them)
- 100-150 grams of vermicelli
- salt, pepper, bay leaf to taste
- greens, half a hard-boiled egg for decoration

Cooking method:

Pour 3 liters of water into a prepared container with a volume of about 4 liters, place the chicken in it. Add salt, pepper and bay leaf to taste. You can also put carrots cut into large pieces and a whole onion there if you don’t want to see these components in the finished soup (this is very important when the soup is prepared for a child). Put on a strong fire, as soon as the broth begins to boil, remove the foam and immediately reduce the heat to a minimum. The broth is usually boiled for 40-50 minutes. Put the peeled and diced potatoes (if desired) into the finished broth, after removing the chicken, carrots and onions from there. If the carrots and onions were not laid during the cooking of the chicken, then they should be finely chopped or grated, fried for 3-5 minutes in vegetable or olive oil and put in the soup. Next, the soup should be left for 10-12 minutes over medium heat, then put noodles and chicken into it. The vermicelli is cooked for about 3-5 minutes, after which the soup can be removed from the stove, covered with a lid and insisted for about half an hour. Before serving, the dish can be decorated with finely chopped greens and half a hard-boiled egg.

Chicken soup - recipe 3 (with dumplings)

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

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

To make dumplings you will need:
- 1 chicken egg
- flour
- a clove of garlic
- chopped fresh herbs
- vegetable oil 1 table. a spoon

Cooking method:

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

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

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

Again, mix quickly and vigorously, add finely chopped garlic and a little greens. Then add more flour until the dough has the consistency of sour cream.

Next, remove the protein from the refrigerator, knock it into a thick foam and gently knead into the dough. Put chopped potatoes into the broth, cook until almost cooked. Then put the dumplings into the soup. To do this, you need to take pieces of dough with a teaspoon (about 2/3 of a teaspoon) and throw them into a boiling broth. They should increase in size and float.

3-4 minutes after the dumplings have surfaced, put the fried vegetables into the soup. Let it boil for 5 minutes on low heat, insist for half an hour, after which you can serve it on the table, decorating with greens.

Chicken soup - recipe 4 (with rice)

To make Chicken Rice Soup, you will need the following ingredients:

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

Cooking method:

Boil the chicken broth as described in the chicken noodle soup recipe. When the broth is ready, take the chicken out of it and add the rice. While it is cooking, chop the washed and peeled carrots and onions and fry them in a pan in vegetable oil. When the rice becomes soft, add the fried vegetables to the soup. Let the dish boil for 5-7 minutes on low heat, leave for half an hour and serve, after decorating with fresh herbs and an egg, salt and pepper to taste.

Chicken Soup - Recipe 5 (Chicken Soup Puree)

The following ingredients are needed to make chicken soup:

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

Cooking method:

Rinse the chicken, cut into small pieces. Wash the celeriac, remove the skin and finely chop. Heat the butter in a frying pan, add flour and fry until golden brown. Add the celery and sauté over low heat, stirring constantly, for 5 minutes.

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

Chicken soup - recipe 6 (with sorrel)

Ingredients

500 g of chicken;

2.5 liters of water;

salt, peppercorns and bay leaf;

carrot and onion;

three potatoes;

200 g sorrel.

Cooking method

Cut the chicken into pieces, rinse and transfer to a saucepan. Fill with water, put bay leaf and peppercorns. Boil the broth until the chicken is fully cooked, removing the foam with a slotted spoon. Salt at the end of cooking. Peel the carrots and grate into small chips. Peeled onion and cut into small cubes. Fry vegetables until golden brown. Peel the potatoes, wash and cut into small pieces. Sort the sorrel, rinse and chop. Remove chicken from broth. Put the potatoes in the broth and cook for ten minutes. Then add roast and sorrel. Separate the meat from the bones, disassemble into fibers and transfer to a saucepan. Cook for another ten minutes. Chicken soup is ready!

Chicken soup - recipe 7 (with corn)

Ingredients

one small hen or chicken;

large tomato;

spices and herbs;

large carrot;

bell pepper;

three eggs;

small can of canned corn.

Cooking method

Peel the carrots, bell peppers and onions. Rinse vegetables. Put the washed chicken into a pot with boiling water. Put the whole carrot, sweet pepper and tomato here. Add peppercorns and bay leaf. Boil the broth for forty minutes, removing the foam. Remove vegetables and chicken from broth. Separate the chicken meat from the bones and put back into the pan. Drain the liquid from the corn and transfer it to the broth. Finely chop the greens, and also add to the soup. Whisk the eggs and, whisking continuously, slowly add to the broth. As soon as the soup boils, turn off the heat, and insist under the lid for half an hour.

Chicken soup - recipe 8 (with mushrooms in Polish)

Ingredients

champignons - 400 g;

a bunch of parsley and dill;

500 g chicken fillet;

salt and ground pepper;

50 g small vermicelli;

carrot;

two bulbs;

100 g tomato puree.

Cooking method

We put the washed fillet in a saucepan, fill it with water and cook for forty minutes on low heat. We remove the foam with a slotted spoon. Peel and wash carrots, mushrooms and onions. We cut the carrot into thin slices, chop the onion into small cubes, and the mushrooms into plates of medium thickness. We take out the chicken fillet and cut it into fairly large bars. We spread the vegetables and mushrooms in the broth and cook until the onion softens. Add tomato puree and chicken meat to the broth and boil for five minutes. We put the vermicelli and cook for no more than a minute. Season with pepper and salt. We stand under the lid for ten minutes. Pour into bowls and sprinkle generously with chopped herbs.

Chicken soup - recipe 9 (with egg)

Ingredients

400 g of chicken meat;

two bouillon cubes;

salt and dill;

carrot and onion;

four potatoes.

Cooking method

Pour water into the pan and put the chicken meat. We put it on the stove. As soon as it boils, remove the foam and lay out the peeled onion head. We twist the fire and cook for 15 minutes. We clean the carrots, cut into large pieces and put them in the broth. We continue to cook for another half hour. Then put the potato pieces in the pan. Beat the egg, adding a little salt. Add bouillon cubes to soup. Stir the boiling soup constantly with a spoon clockwise and pour in the egg in a thin stream. At the end, add greens and bay leaf.

Chicken soup - recipe 10 (with broccoli)

Ingredients

chicken breast - half a kilogram;

two liters of water;

greens, pepper, salt and spices;

onion and carrot;

broccoli;

olive oil.

Cooking method

Put a pot of water on the stove, as soon as it boils, put the washed chicken breasts and cook for half an hour. Then take the meat out and cut it into small pieces. Heat the olive oil in a frying pan, put the onion cut into half rings and sauté it until soft. Peel the carrots, wash and cut into rings. Put it on the onion and continue to fry for another five minutes. Separate the broccoli into florets, place in a colander and rinse under running water. Put it in a pan with vegetables and simmer under the lid for ten minutes. Put the chicken meat and vegetables into the broth, salt, season with pepper and spices and cook for 20 minutes. Serve soup with sour cream.

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

2. A pleasant yellowish tint to the finished dish can be given by adding fried carrots. If for some reason it is unacceptable in the soup, you can provide the desired shade with the help of spices (for example, turmeric).

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

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 champignons, 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 are chicken soup with eggs, 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.

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

Chicken is good because almost any part of the carcass can be used to make soup: breast, thighs, wings, legs, and even the 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 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 tbsp;
• greens
• 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, peel 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.

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 chunks, very coarsely chopped potatoes, and whole young cabbage leaves. And Asian chefs will absolutely 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 flavorful 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, while 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 the soup chicken will be white with a slight bluish tint, the fresh chicken smells pleasant, slightly 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. Prepare 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.