home Audience 3 What to cook with chicken broth for the first course. Chicken soup - the best recipes. How to properly cook chicken soup

What to cook with chicken broth for the first course. Chicken soup - the best recipes. How to properly cook chicken soup

Chicken soups

Simple step-by-step recipes for light and tasty soups with chicken broth: with buckwheat, with barley, with sorrel, with dumplings, vegetable soup, as well as photos and videos.

45 min

42.6 cal

5/5 (1)

I offer several very simple, easy and tasty recipes that will help you decide which soup to cook with chicken broth. Hope you like them.

Buckwheat soup with chicken broth

Kitchenware:

First, cook the broth. To do this, put the chicken in a pan, fill it with water and first put it on high heat.
When the water boils, reduce the heat and remove the resulting foam. I often drain the first water, add it again and then cook the broth with it.
While the chicken is cooking, peel the vegetables.
Grate the carrots on a fine grater and finely chop the onion.
Place the frying pan on the stove, heat it up and pour oil into it.
Add onion and fry.
When it becomes transparent, add carrots.
Stir and fry until golden brown, but do not overcook. You can add bell pepper cut into strips or pieces.
Cut the peeled potatoes into medium pieces.
After 20 minutes, put them in the broth and add salt. Potatoes always cook faster in salt water. Also, if you wish, you can add a couple of bay leaves and spices.
After another 15 minutes, remove the chicken from the broth.
Pour in the buckwheat, which needs to be sorted and washed. Buckwheat can be either fried or unfried.
We put in the frying.
We carve the chicken, cut it into pieces and return it to the pan.
After 15-20 minutes, buckwheat soup is ready. Pour the soup into bowls and add chopped herbs.

This chicken broth soup can also be made with barley. In this case, soak a third of a glass of pearl barley for about 45-50 minutes. Then put it in the broth and cook until tender for about 40-45 minutes. Add the potatoes, and after they are cooked (after about 20 minutes) add the frying. After 5-7 minutes the soup is ready.

It is prepared in the same way, and also see how else you can prepare it.

Video recipe for buckwheat soup with chicken broth

For a more detailed preparation of this simple buckwheat soup with chicken broth, watch the video.

Soup with dumplings in chicken broth

Cooking time: 45 minutes.
Kitchenware: grater, frying pan, saucepan, cutting board.
Quantity: 4-6 servings.

List of required ingredients:

potatoes - 3-4 pcs;
chicken broth - 1.5-2 l;
onions - 1-2 pcs;
egg - 2 pcs;

salt;
flour - 4-5 tbsp. spoons without a slide;
Bay leaf;
greenery.

Cooking sequence

If you don’t have ready-made broth, then put the chicken in a pan, pour in about 2 liters of water and cook for about 40-45 minutes. After boiling, you will need to remove the foam from the broth.
Then remove the chicken, cool, remove the bones, chop and return the meat to the soup. Or you can simply use bouillon cubes according to the cooking instructions.
Prepare all the vegetables at once. We clean them and wash them.
Grate the carrots on a fine grater and chop the onion into small pieces.
Cut the potatoes into medium cubes and put them in the broth. Add salt to your taste and also add one or two bay leaves.
Let's start with the dumplings. Take a cup and beat eggs into it. Add a pinch of salt and stir. I do this with a regular fork, but you can use a blender or mixer.
Pour flour into the eggs and stir again, breaking up all the lumps. The dough should be a little thicker than for pancakes. You can add finely chopped herbs or even finely grated cheese.
When the broth with potatoes boils, take a teaspoon and moisten it with water or broth. We take half or even a third of a spoonful of dough and put it in the pan. To do this, simply dip a spoon into the broth, and the dough will fall away from the spoon on its own. We do this until we have selected all the contents of the cup. You shouldn’t use a lot of dough, as the dumplings will get too soft.
While the potatoes and dumplings are cooking, heat a frying pan with oil and place the carrots and onions on it. Stirring, fry until golden brown.
The potatoes are cooked for about 20-25 minutes. We check the degree of its readiness. If it is cooked, then add the roast to the soup, stir and let it simmer for another five minutes.
Pour our soup into bowls and add fresh, finely chopped herbs.

Video recipe for chicken soup with dumplings

You can watch the video for making this chicken dumpling soup.

Vegetable soup with chicken broth

Cooking time: 45 minutes.
Kitchenware: pan, cutting board.
Quantity: 4-6 servings.

List of required ingredients:

chicken thighs - 3 pcs;
zucchini - 1/2-1 pcs;
carrots - 1 piece;
green peas – 1/2-1 cup;

cauliflower - 250-300 g;
fresh herbs;
salt.

Cooking sequence

First of all, cook the chicken broth from the thighs. Place them in a saucepan, pour in 1.5-2 liters of water and cook for 40-45 minutes, skimming off the foam after boiling.
Peel carrots, onions and potatoes. If the zucchini is young, then it does not need to be peeled.
Cut carrots, onions, potatoes and zucchini into small cubes.
We separate the cauliflower into small inflorescences.
You can fry the onions and carrots a little, or you can add them to the broth.
When the chicken is cooked, remove it from the pan, cool slightly and separate the pulp from the bones.
Cut it into pieces and return it to the pan.
After removing the chicken, add potatoes, carrots and onions to the broth, if you did not fry them. Add salt and stir.
After 10 minutes, add all the other vegetables, as well as the fried onions and carrots.
Add green peas. You can also use canned, but in this case it is placed at the very end, when the rest of the vegetables are cooked.

You can add any other vegetables to this soup, such as asparagus or broccoli. You can also cook it from frozen vegetable mixture according to the instructions on the package.
Pour the prepared vegetable soup into plates and add fresh herbs.

Video recipe for vegetable soup with chicken broth

Also watch the video for an interesting recipe that will help you cook a light and tasty soup using chicken broth.

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

Although it is quite difficult to mess up chicken soup, here are some tips and tricks that will help you get the best result. Just in case.

Always fill the chicken with cold water, never use hot or even warm water. Always drain the first broth (this way you will protect yourself from any harmful additives that are fed to the chicken along with feed). To do this, fill the chicken with water, bring to a boil, and then drain the water, pouring fresh boiled cold water over the bird. Learn more about how to make the right chicken broth.

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

When starting to prepare chicken soup from scratch (that is, if you do not have stock in the form of broth and frozen boiled meat), reserve 2-3 hours - it is unlikely that it will take you less time.

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

Of course, it is best to use fresh chicken, not frozen. This is due to the fact that defrosting the bird leaves the chicken without its natural moisture, dry and less tasty. However, this is unlikely to be achievable for most urban residents.

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

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

Do not let the soup boil. The heat should be below medium, even low, otherwise the meat will become tough and the broth cloudy.

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

There is a stigma associated with using chicken feet. Don't neglect them! In contrast, making chicken drumstick soup will give it a delicious gelatinous quality (chicken drumsticks naturally tend to gel). By the way, Asian cooking is based on the use of chicken legs in soup, where they are preferred over fillets. Before adding the legs to the soup, scald them with boiling water. But you can peel the skin off the legs after they are cooked.

For those who are interested in low-fat recipes and results, the advice of making chicken soup in 2 stages is useful. First, cook the broth according to all the rules (with vegetables and herbs). Then cool it until a fatty crust appears on the surface. Skim off that tough fat. In the second cooking stage, you simply continue to cook the chicken soup further, adding those ingredients that are needed for the soup.
You can cook chicken in advance and freeze it. This will keep it from drying out. Later you can let it thaw and add it to soup with vegetables, pasta or rice.

In order for the taste of chicken soup to be especially rich, be sure to cook it 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 flavor is achieved. However, keep in mind that nutritionists will object to this culinary method - boiling bones increases the dish's ability to increase cholesterol in our blood.

Chicken can be replaced with more dietary turkey. All recommendations for cooking turkey soup are similar to the “chicken” tips.

How to choose chicken for chicken soup?

If you prepare soup according to all the rules, then the choice of chicken is very important. "Chicken makes a difference"! The ideal chicken for chicken broth (and soup) is a young chicken, no longer a teenager, but not yet a laying hen. The one that gained its weight on free range, without feed, weighing approximately 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 others, the supply is limited to what is available in supermarkets. At best, with what is available on the market, although you most likely will not find a young bird there either. And yet, even an “old hen” is more successful (at least the broth will be good) than a frozen broiler injected with antibiotics and fed for slaughter.

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

Cook the carcass whole, without cutting into pieces. It's better to cut it afterwards. This, of course, will take longer, but the taste will be better and more concentrated. In addition, the broth will be cleaner and clearer than if you chop up uncooked chicken bones full of blood and bone marrow.

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

Chicken noodle soup

One of the most popular options for chicken soup. Vegetables are usually added to noodles. A very simple, delicious soup that makes it easy to learn the ABCs of making chicken soup.

2 tablespoons olive oil
1 medium onion, finely chopped
1 medium carrot, diced
1 large stalk of celery, thinly sliced
1 medium potato, peeled and chopped
1.5 liters 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 cooked chicken. If you are cooking “from the beginning”, use. And we will continue.

Prepare the 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, stirring, for 5 minutes.

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

Chicken soup with egg noodles

Classic chicken noodle soup is great for any time of year, but is especially good during the cold winter months and when we're feeling unwell. This basic recipe can be used as a guide. To save time, you can use precooked chicken and frozen broth. Then all you have to do is season them and the soup is ready. If you are cooking not from whole chicken, but from pieces, recalculate the amount of ingredients based on the weight of the meat.

Yield 12-14 servings. The description includes cooking the chicken in prepared chicken broth.

2 tablespoons vegetable oil
2 medium onions, chopped
3 medium carrots, chopped (can be coarsely grated)
3 celery stalks, cut into thick slices
1 chicken (2-2.5 kg)
2 liters chicken broth
1 liter of cold water (or as needed)
4 sprigs 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 butter to a heated frying pan, and when it melts, sauté the onions, carrots, and celery for about 10 minutes, or until they become soft.

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

Remove chicken from pan and let cool. Remove the herbs and bay leaf. Skim the soup if you are not comfortable with the extra saturated fatty acids and calories by removing any fatty crust from the surface of the cooled broth).

Now you can cut the skinned and boned chicken into small pieces. Add noodles to the broth and cook until tender, about 10 minutes. At the end, you can (optional) break 1 chicken egg, beaten in lemon juice, into the soup and immediately stir the chicken noodle soup.

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

Chicken soup with rice

A very logical, simple and incredibly 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 don't like it, there is another choice - parsley.

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

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

Place the pan with the broth on the fire, add the washed rice and bring to a boil. Then reduce heat and simmer for 15 minutes. Add the chicken pieces and leave on low heat for another 15 minutes.

Prepare tomato puree. To do this, mix peppers, tomato, chili, and onion in a small hot frying pan with oil until it becomes a thick paste.

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

Serve with chopped cilantro (parsley) on a plate.

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 broth 700 ml
half a lemon zest
1 tbsp. l. olive oil
2 tbsp. tablespoons ground almonds
1 tbsp. l. roasted almonds, thinly sliced
1 tbsp. l. soy sauce
1 tbsp. l. lemon juice
salt, pepper to taste

Remove the skin from the chicken and cut into thin long pieces. Pour oil into a deep frying pan and saute the green onions for 2 minutes. Then add pieces of meat and fry them on both sides for 4 minutes. Place all this in a saucepan, pour in chicken broth, add chopped almonds and soy sauce. Cook until the chicken is done. At the very end, add salt, pepper, and roasted almonds. Can be served with sour cream.

Chicken bean soup

Portuguese cuisine. Delicious bean soup with bacon, shallots and Parmesan. Take note - the soup is incredibly interesting! Yield 8-10 servings.

Soak white beans overnight. If using canned, simply add it along with the chicken and bacon at the end of cooking.

Place the beans in a large saucepan. Add water to cover the beans by 2 inches and soak for at least 8 hours. Drain the water, add new water and cook. To achieve the effect faster, try this trick: bring to a boil, simmer for 2 minutes, then remove and let the beans sit for an hour. Then change the water.

Cook bacon in a heavy saucepan over medium-high heat until crispy (about 7 minutes). Using a slotted spoon, transfer to paper towels to remove excess fat.

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

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

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

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

Chicken broth soup is perhaps one of those dishes that single men, teenagers, and the most inexperienced housewives can cook. There are a huge number of recipes for such soups. All kinds of vegetables, cheeses, herbs and other products are used to prepare them. 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 particularly tender, especially the second one, which makes it possible to use a variety of products when preparing the dish.

Thus, we can come to the conclusion that chicken broth is suitable for preparing 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 prepare soup with chicken broth. The meat must be on the bone. Only in this case the broth will turn out to be barely aromatic, rich and tasty.

How to cook chicken broth soup - 15 varieties

Noodle soup with chicken broth is an incredibly easy to prepare and easy on the stomach dish. It contains 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.

Preparation:

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

Place the prepared chicken in a pan with water. Place the cleaned and washed chicken in the same pan.

Now put the chicken and 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 must be removed. While the chicken is cooking, peel, wash and cut the carrots into medium-sized cubes.

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

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

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

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

Ingredients:

Preparation:

Wash the chicken, cut it into pieces, put it in a saucepan, fill it with water, put it on the fire, and bring it to a boil.

To prevent the chicken broth from becoming too greasy, be sure to remove the skin from the chicken.

Place the peeled onion in boiling water and cook the onion and 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 them and chop them into small cubes.

Wash the cauliflower, dry it and separate it into inflorescences.

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. The 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. About 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 dish is the dumplings, or rather the method of preparing them. Soup dumplings are often prepared from ordinary unleavened dough. For this soup you should prepare cheese and garlic dumplings.

Ingredients:

Preparation:

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

We clean the onion, wash it and finely chop it. We peel the carrots, wash them and grate them on a coarse grater. Heat a frying pan, pour olive oil into it and add onions and carrots. Fry the vegetables until golden brown.

Pour approximately 500 grams 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 add 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 to it. Mix everything thoroughly again until smooth.

The dough should be such that you can make dumplings from it without any problems.

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

When the potatoes reach a state of semi-preparedness, add the frying to the soup. All together should be boiled for several 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 the dumplings, the soup should be cooked 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 simplest ingredients, and its preparation will be just as extremely simple.

Ingredients:

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

Preparation:

Wash the chicken, cut it into small pieces, put it in a saucepan, fill it with water, put it on the fire, bring to a boil and cook for about 30 - 40 minutes.

When the chicken is completely ready, remove it from the pan, cool it and cut it into small pieces, and strain the broth.

Peel the potatoes, wash them and cut them into cubes. We 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 to the soup.

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

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

Ingredients:

Preparation:

Pour water into a saucepan and place the washed chicken leg in it. Place the pan on the fire, bring to a boil and cook the chicken leg until fully cooked.

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

Place potatoes and vegetable seasoning into the boiling broth. In a frying pan in vegetable oil, fry onions, carrots and bell peppers until golden brown.

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

Wash the cauliflower and broccoli, separate them into florets and put them in a saucepan to cook.

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

Soup with processed cheese cannot be called incredibly 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 this first course is actually very tasty.

Ingredients:

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

Preparation:

Wash the chicken wings, put them in a saucepan, add water, salt and pepper, add bay leaves, put on the 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. Cut the potatoes into cubes. Finely chop the onion and grate the carrots on a coarse grater.

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

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

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

After this time, add chopped herbs to the soup. Bon appetit!

“Chikhirtma” is a real Georgian dish. There are several recipes for its preparation. One of the simplest recipes is presented below.

Ingredients:

Preparation:

Wash the chicken leg, put it in a saucepan, add 2 liters of water, put it on the fire, bring to a boil and cook for about 30 minutes.

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

As soon as it turns 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 container and beat them.

Then they should be poured into the pan with the soup, while the soup should be continuously stirred. When the egg is added, the soup is ready. Before serving, you can decorate it with herbs.

Buckwheat is a very healthy cereal that is rich in beneficial microelements. Buckwheat in the soup completely transforms this dish, giving it a unique taste and aroma.

Ingredients:

Preparation:

We clean and wash the onions and carrots. Grate the carrots on a coarse grater and finely chop the onion. Then they should be fried in a frying pan in vegetable oil until golden brown. We put the chicken broth on the fire.

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

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

Mix everything, cover with a lid and cook the soup over low heat until the potatoes and buckwheat are completely cooked.

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

Chicken broth soup with sausage can be classified as a quick meal. It makes sense to cook it after the holidays, when there are few different products left.

Ingredients:

Chicken broth - 1.5 l.
Potatoes - 3 pcs.
Chicken egg - 1 pc.
Boiled chicken - 50 gr.
Sausage “Cervelat” - 50 gr.

Preparation:

Place the chicken broth on the fire, add salt and pepper to taste and bring to a boil. Peel the potatoes, wash them, cut them into medium-sized cubes and place them in boiling broth.

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

Wash, dry and finely chop the greens.

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 completely cooked.

Bon appetit!

This first dish can without a doubt be called unique. It does not contain carrots, although in almost all such soups it is a mandatory ingredient.

Ingredients:

Preparation:

Wash the chicken, put it in a saucepan, fill it with water, and put it on the fire.

Immediately add the peeled whole onion and celery root cut into small cubes into 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 the 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 should be prepared quite carefully. It is very important to cook this soup exactly as long as needed. Under no circumstances should it be overcooked.

Ingredients:

Preparation:

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

Pour the broth into the pan, 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 the celery into small pieces.

We also put it in a saucepan and cook everything together for about 7 minutes.

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

Wash the parsley, dry it and finely chop it.

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

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

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

Lastly, add chopped nutmeg to the soup.

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

Ingredients:

Preparation:

Wash the chicken, cut it up and boil it until fully cooked in salted water. Soak the beans in water. Peel and wash potatoes, onions, carrots.

Cut the potatoes into large pieces, grate the carrots on a coarse grater, and finely chop the onion.

When the chicken meat is completely cooked, add potatoes, beans, pepper, and bay leaf to the pan.

The meat and potatoes should cook together for about 7 minutes. During this time, fry the onions and carrots in a frying pan and after 7 minutes add the prepared dressing to the soup.

Everything should be cooked together until the vegetables are fully prepared. About 2 minutes before the end of cooking, add chopped herbs to the soup.

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

Ingredients:

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

Preparation:

Pour chicken broth into a saucepan and put it on the fire. While the broth is boiling, peel and wash the onions and carrots.

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

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

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

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

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

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

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

Ingredients:

Preparation:

Wash the 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 them and grate them on a coarse grater. Peel and wash the potatoes and onions. Finely chop the onion, cut the potatoes into large cubes.

Wash the bell pepper, remove seeds and stalks and cut into strips.

Fry onions, carrots and parsley root in a frying pan until golden brown. We clean, wash and boil the champignons in a separate pan until tender.

Then we put them in a colander, and put the remaining mushroom broth into the pan with the chicken broth.

When the chicken broth and mushroom broth boil, add the potatoes.

After about 5 minutes, add fried vegetables, bell peppers, chicken meat, olives and mushrooms.

The soup should be salted, peppered and cooked for 15 minutes over low heat. A couple of minutes before the end of cooking, add greens to the soup. Bon appetit.

Cooking soups is not particularly difficult, but preparing them using a slow cooker is even easier. This kitchen assistant will not only ensure the preparation of a delicious dish, but will also help free up the housewife a lot of time.

Ingredients:

Preparation:

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

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

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

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

If all the products are ready before the installed program ends, we disable it.

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!

Chicken soup even sounds delicious and appetizing, but with homemade noodles or dumplings... And although the popular proverb states that if there was a chicken, a fool would cook it, one can only agree with this in some way: chicken soups are obviously successful. Chicken meat is an irreplaceable product for its biochemical properties, and chicken broth, properly prepared, is a great pleasure for both adults and children.

To ensure that the process of cooking chicken soup does not cause you unnecessary trouble, you need to choose the right pan, the volume of which would have a reserve of free space (1-1.5 liters) to avoid splashing out its boiling contents. It is important to at least approximately calculate the portion size of this content: 1 liter of chicken soup yields approximately 3-4 servings.

You can cook chicken soup from any parts of a processed and gutted chicken carcass - it depends on your choice of which part to use where, but there must be bones for the broth. If you have fillet, add the soup set along with it to enrich the broth. A frozen chicken carcass or set must be defrosted and thoroughly washed in several waters before cooking.

1. Homemade Chicken Noodle Soup Recipe

A completely win-win soup that can please both guests and household members on weekdays and holidays. The ingredients for this soup are almost always at hand.

Ingredients:

fresh onions - 2 medium onions;
sweet pepper - half a pod;
fresh potatoes - 4-5 pieces;
drinking water - 3 liters;
fresh chicken egg for noodles - 1 piece;
flour for noodles.

Prepare homemade chicken noodle soup like this:

Bring the contents of the pan to a boil over high heat, reduce the heat to moderate or even low heat and cook for 40-50 minutes.
While the broth is cooking, you need to prepare homemade noodles by kneading a stiff dough from flour and 1 egg in a bowl. Roll out the kneaded dough as thinly as possible into a sheet, from which cut into narrow ribbons of your preferred length.
Cut the peeled fresh potatoes into cubes, cut the peeled fresh carrots into thin slices or grate them on a coarse grater, chop the onion into cubes and cut the sweet pepper into squares or strips. Fry all chopped vegetables, except potatoes, in olive oil for no longer than 4-5 minutes, then lower them together with the potatoes into boiling prepared broth, after removing the cooked meat from it.
The entire contents of the pan should be simmered over medium heat for 10-12 minutes, and then the finished chicken, cleaned of bones and cartilage, and homemade noodles prepared for the broth are returned to the chicken soup. In this composition, cook the chicken soup from boiling for another 5 minutes. Serve the soup hot in tureens or deep plates and garnish with chopped dill or parsley and half a boiled egg.

2. Homemade chicken noodle soup

It would seem that chicken soup with noodles is not much different from chicken soup with homemade noodles, but preparing it is much easier, although the taste of homemade noodles is something!

Ingredients:

chicken soup set: legs, thighs, breasts - 500-600 grams;
fresh carrots - 2 medium roots;
vermicelli - 100-150 grams
fresh potatoes - 4-5 pieces;
boiled chicken egg to decorate the soup - 1 piece;
pepper, salt, bay leaf and herbs - to taste;
drinking water - 3 liters.

To prepare chicken noodle soup at home like this:

Pour water in the calculated volume into a saucepan of suitable volume and place the washed soup set. Along with it, salt and spices, except for the bay leaf, which should be added a couple of minutes before the end of cooking the broth and be sure to be removed and thrown away.
You can immediately put coarsely chopped carrots and a whole peeled onion into the pan, so that you can later remove them and throw them away. Bring the contents of the pan to a boil over high heat, then turn it to medium or even low and remove the periodically generated noise with a slotted spoon so that the broth is clear and without flakes of noise.
The preparation time for chicken broth is about 50 minutes, and add diced fresh potatoes 20 minutes before this time, although there is an option without potatoes at all. Remove boiled vegetables and meat before adding potatoes.
As an option: the broth is cooked without carrots and onions, and they are lightly fried for a short time - 3-5 minutes - in vegetable or olive oil and poured into the boiling soup.
After adding the fried vegetables, the soup should simmer over low heat for about 12 minutes, then return the sorted boiled chicken meat to it and add the vermicelli along with it. After 3-5 minutes, remove the pan with soup from the heat and leave covered for half an hour. Serve hot in tureens or deep plates, garnished with chopped dill or parsley and half a hard-boiled egg.

3. Chicken Dumpling Soup Recipe

This version of chicken soup with dumplings is very attractive, and there is no need to be intimidated by the word “dumplings” - they are even easier to prepare than homemade noodles. But this brings variety to the home menu.

Ingredients:

chicken soup set: legs, thighs, breasts - 500-600 grams;
fresh carrots - 1-2 medium roots;
fresh onion - 1 medium onion;
fresh potatoes - 1-2 pieces;
fresh sweet pepper - 1 piece;
pepper, salt, bay leaf and herbs - to taste;
drinking water - 3 liters.

For the dumplings:

fresh chicken egg - 1 piece;
flour - how much will go in;
fresh garlic - 1 clove;
chopped fresh herbs - according to preference;
vegetable oil - 1 tablespoon.

Here's how to prepare chicken soup with dumplings:

4. Chicken rice soup recipe

There are no strictly fundamental differences from other chicken soups in this recipe, but the rice is quite capricious and does not forgive violations of the rules for its preparation.

Ingredients:

chicken soup set: legs, thighs, breasts - 500-600 grams;
fresh carrots - 2 medium roots;
fresh onion - 1 medium onion;
rice - 0.5 cups;
boiled chicken egg - 1 piece;
pepper, salt, bay leaf and herbs - to taste;
drinking water - 3 liters.

Prepare chicken soup with rice as follows:

Pour water in the calculated volume into a saucepan of suitable volume and place the washed soup set. Along with it, salt and spices, except for the bay leaf, which should be added a couple of minutes before the end of cooking the broth and be sure to be removed and thrown away.
Towards the end of cooking the chicken broth, peel the onions and carrots, wash them and chop them for light frying in a frying pan in vegetable oil.
Remove the chicken from the prepared broth and immediately add the washed rice and cook it until cooked, at the end of cooking, put the fried vegetables in the pan with the chicken soup, simmer the soup over low heat for about 5 minutes. Remove the finished chicken soup from the heat and let it brew for half an hour. Serve hot with chopped herbs, spices of your choice and half a boiled egg.

5. Simple recipe for creamy chicken soup

This recipe is for lovers of pureed soups, which must be cooked with flour and cream.

Ingredients:

chicken fillet, not on the bone - 300 grams;
flour - 1 tablespoon;
fresh cream - 200 grams;
butter - 20 grams;
celery root - 50 grams;
salt and pepper - to taste;
chopped fresh herbs for garnishing soup.

According to the recipe: chicken cream soup - prepare as follows:

Wash the chicken fillet, dry with a paper towel and cut into small pieces. Wash and peel the celery root, chop it finely. Fry the flour in butter in a frying pan until golden brown and, adding chopped celery there, fry it along with the flour with constant stirring for no more than five minutes.
Add diced chicken fillet to the celery fried with flour and pour 1/3 of the cream into the pan. While stirring, simmer the fillet with celery over low heat until the meat is cooked, remove from heat and cool.
As soon as the meat with celery and cream has cooled sufficiently, put it in a blender, where it is ground to a puree consistency, add the rest of the cream and beat again.

Heat the chicken puree soup and pour it into plates and sprinkle the prepared chopped herbs on top.

6. Spring recipe for chicken soup with sorrel

You need to cook this soup in early spring, until the sorrel is “oversaturated” with oxalic acid due to the cool temperature, but if you really want this soup when it gets warm, then at the very end of cooking you need to add chalk on the tip of the knife.

Ingredients:

Prepare chicken soup with sorrel according to the recipe:

Rinse the chicken meat, cut into pieces and place in a pan of suitable volume, add water and add bay leaves and peppercorns. Cook the broth after boiling until the meat is cooked, constantly removing the foam with a slotted spoon so that the broth is perfectly transparent, and you need to add salt at the end of cooking.
Peel and wash the vegetables: grate the carrots on a coarse grater, finely chop the onions with a knife. Fry chopped vegetables in a frying pan in vegetable or olive oil. Wash the peeled potatoes and cut into cubes. Cut the washed sorrel with a knife.
Remove the chicken from the prepared broth onto a plate. Add chopped potatoes and chopped sorrel to the broth and cook for 10 minutes over medium heat. Then add the deboned boiled chicken meat into the soup and cook the chicken soup with sorrel over low heat.

7. Chicken Corn Soup Recipe

Chicken soup is good with any cereals and pasta - canned corn is also a good companion for it.

Ingredients:

According to a simple recipe, cook chicken soup with corn as follows:

Place prepared chicken meat, peppercorns and bay leaves, washed and peeled fresh carrot roots, washed tomatoes and whole sweet peppers in a pan with boiling water and cook for 40 minutes, periodically removing the resulting noise.
Remove the chicken and vegetables from the prepared broth, remaining on low heat. Use vegetables as desired, and remove the chicken meat from the bones and return it to the pan with the broth, add strained corn and finely chopped fresh herbs.
Beat fresh chicken eggs and slowly pour into the boiling broth, stirring continuously. As soon as the soup returns to a boil, remove it from the heat and let it simmer, covered, for 30 minutes. Serve hot with croutons.

8. Recipe for chicken soup with mushrooms in Polish

Chicken soup with mushrooms and even in Polish - still intriguing! Let's now figure out what products are needed to prepare this version of chicken soup...

Ingredients:

chicken fillet - 500 grams;
champignons - 400 grams;
thin vermicelli - 50 grams;
onions - 2 pieces;
tomato puree - 100 grams;
fresh carrots - 1 root;
fresh dill and parsley - several sprigs;
salt and ground black pepper - to taste.

Prepare chicken soup with mushrooms in Polish as follows:

Place the prepared chicken fillet in a saucepan with water and cook for 40 minutes, periodically removing the resulting noise.
Peel vegetables and mushrooms, rinse and cut mushrooms into slices, carrots into thin slices, and onions into cubes.
Remove the finished chicken fillet from the broth, cool enough and cut into large pieces. Place chopped mushrooms and vegetables into boiling broth and cook until the onion is soft.
5 minutes before the soup is ready, place the chopped meat and tomato puree into the pan. At the very end of cooking, add vermicelli and let it boil for just 1 minute.
All that remains is to season with salt and pepper. Remove the soup from the heat, pour into bowls and serve hot, garnished with chopped fresh herbs.

9. Recipe for chicken soup with eggs

Ingredients:

Place the prepared chicken meat in a saucepan with water, put on fire and bring to a boil. Then add the peeled whole onion and reduce the heat. Cook for another 15 minutes.
Cut the peeled and washed carrots, cut into cubes and add to the broth, which is simmered on low heat for another 15 minutes.
By this time, peel and cut the potatoes into pieces and add them to the broth, which continue to cook until the potatoes are ready.
By the time the potatoes are ready, add a couple of chopped bouillon cubes to the soup, beat a salted fresh egg and pour it into the boiling soup in a stream while stirring. Finish cooking the chicken and egg soup by adding bay leaves and fresh chopped herbs.

10. Original recipe for chicken broccoli soup

A very attractive recipe for chicken soup with broccoli - everything is in it: taste, benefits, and looks attractive. You can surprise your household and even guests with this soup if you prepare it exactly according to our recipe.

Ingredients:

According to the original recipe: chicken soup with broccoli - prepare as follows:

Place chicken breasts in a saucepan with water, bring them to a boil and remove, and leave the broth on the fire for another 30 minutes.
Disassemble the slightly cooled meat into pieces. Cut the peeled onion into half rings and fry it in a frying pan with olive oil until tender. Cut the peeled carrots into wheels and add to the fried onions and continue to fry them together for 5 minutes.
Rinse the broccoli, disassembled into florets, under running water and allow to drain in a colander, then add it to the vegetables and simmer over low heat, covered, for 10 minutes.
All that remains is to add chicken meat and stewed vegetables, salt, pepper and other spices to the boiling broth and continue to cook the chicken soup with broccoli for 20 minutes. Serve the soup hot with sour cream in each serving.

It is very important to cook the chicken broth over low heat so that it turns out light and clear. Be sure to remove the noise with a special slotted spoon so as not to spoil the appearance of the broth with ugly flakes.
Fried carrots will give the broth a pleasant amber hue. If it is not in the recipe, turmeric, for example, will cope with this.

Chicken puree soup accepts any vegetables: pumpkin, zucchini, potatoes. They should first be cooked separately and added to the blender along with other recipe ingredients for the puree soup. You can’t spoil the puree soup with vegetables, but reasonable proportions must be observed.

It is difficult to find any part of the chicken that cannot be used to make chicken soup. They prepare chicken breast soup, chicken heart soup, chicken fillet soup, chicken giblet soup, chicken wing soup, chicken liver soup, chicken neck soup, chicken leg soup. Chicken soup recipes are amazing in their variety. In fact, every national cuisine has its own chicken soup. The most important thing in chicken soup is the chicken broth. After making a delicious broth, you can make mushroom soup with chicken broth or vegetable soup with chicken broth. In addition to broth, chicken meat is also used. For example, you can make soup with chicken dumplings, creamy chicken soup, soup with chicken meatballs. Chicken Soup Recipe in addition to 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 preparing chicken noodle soup, chicken noodle soup, chicken soup with mushrooms, chicken soup with potatoes, chicken soup with champignons, chicken soup with pasta, chicken soup with vegetables, chicken soup with beans, chicken soup with cabbage, chicken soup with cheese, chicken soup with tomatoes, chicken soup with potatoes, chicken soup with lentils, chicken soup with zucchini, chicken soup with dumplings, chicken soup with cream cheese. A few words about how to prepare delicious chicken soup. The most delicious chicken soup is, of course, made from homemade chicken. The first water must be drained so that the broth turns out clear. The ingredients for chicken soup are usually prepared separately, and then they are added to the chicken broth, after which the chicken soup is finished. Delicious chicken soup spices will help prepare it; chicken soup also goes well with cream. Well, the best way to answer questions is how to cook chicken soup, how to cook chicken soup, how to cook chicken soup, how to cook chicken soup, recipe with photos.

Many women want to know how many calories are in chicken soup. Due to the abundance of possible ingredients (there is 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 noodle soup will be the same, but a recipe for chicken soup with noodles, chicken puree soup, chicken noodle soup, a recipe for sorrel soup with chicken broth 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 what parts of the chicken the broth is made from and whether you drained the first broth. For example, chicken breast soup, chicken neck soup, chicken fillet soup and chicken giblet soup will initially have very different calories. Thus, you can prepare a light chicken soup or a dietary chicken soup, or you can make a rich one using fatty broth.