home Diseases Chicken soup fast. Chicken soup

Chicken soup fast. Chicken soup

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

So that the process of cooking chicken soup does not give you unnecessary trouble, you need to choose the right pot, the volume of which would have a margin 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: approximately 3-4 servings are obtained from 1 liter of chicken soup.

You can cook chicken soup from any parts of a processed and gutted chicken carcass - it depends on your choice which part to use where, but there must be bones for broth fat. If you have a fillet, put a soup set with it to richen the broth. Frozen chicken carcass or a set must be thawed before cooking and rinsed thoroughly in several waters.

1. Homemade chicken noodle soup recipe

An absolutely win-win soup that can please both guests and household members on weekdays and holidays. Products for such a soup are almost always at hand.

Ingredients:

fresh onion - 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.

How to prepare homemade chicken noodle soup:

On high heat, bring the contents of the pan to a boil, reduce the heat to moderate and even low heat and cook for 40-50 minutes.
While the broth is being cooked, you need to prepare homemade noodles, for which in a bowl knead a stiff dough from flour and 1 egg. Roll out the tightly kneaded dough as thin as possible with 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 sticks or rub 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 potatoes into a boiling ready-made broth, after removing the cooked meat from it.
The entire contents of the pot should be cooked over medium heat for 10-12 minutes, and then the finished chicken, cleaned of bones and cartilage, and homemade noodles cooked 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 bowls and garnish with chopped dill or parsley and half a boiled egg on top.

2. Homemade Chicken Noodle Soup

It would seem that chicken soup with noodles is not much different from chicken soup with homemade noodles, but cooking 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.

Homemade Chicken Noodle Soup:

Pour water in the calculated volume into a pan of a suitable volume, put the washed soup set. Along with it, salt and spices, except for the bay leaf, which is correct to lay a couple of minutes before the end of the cooking of the broth and be sure to remove and discard.
You can immediately put coarsely chopped carrots and a whole peeled onion into the pan, so that later they can be removed and thrown away. Bring the contents of the pan to a boil over high heat, then transfer it to medium or even low mode and remove the periodically generated noise with a slotted spoon so that the broth is transparent and without noise flakes.
Cooking time for chicken broth is about 50 minutes, and diced fresh potatoes put 20 minutes before this time, although there is an option without potatoes at all. Remove boiled vegetables and meat before laying potatoes.
As an option: the broth is cooked without carrots and onions, and a short time is made from them - 3-5 minutes - light frying in vegetable or olive oil and laid out in a boiled soup.
After laying the fried vegetables, the soup should boil over low heat for about 12 minutes, then return the sorted boiled chicken meat to it and start the vermicelli with it. After 3-5 minutes, remove the pot of soup from the heat and leave covered for half an hour. Serve hot in tureens or deep bowls, topped with chopped dill or parsley, half a hard-boiled egg.

3. Recipe for chicken soup with dumplings

The variant of chicken soup with dumplings is very attractive, and don't be intimidated by the word "dumplings" - they are even easier to cook than homemade noodles. But it 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 dumplings:

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

Cooking Chicken Soup with Dumplings:

4. Chicken Rice Soup Recipe

There are no strictly fundamental differences from other chicken soups in this recipe, but 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.

Cook chicken soup with rice like this:

Pour water in the calculated volume into a pan of a suitable volume, put the washed soup set. Along with it, salt and spices, except for the bay leaf, which is correct to lay a couple of minutes before the end of the cooking of the broth and be sure to remove and discard.
Towards the end of the chicken broth cooking, peel the onions and carrots, wash them and chop them for light frying in a pan in vegetable oil.
Remove the chicken from the finished broth and immediately put the washed rice into it and cook it until tender, at the end of cooking put the fried vegetables into the pan with chicken soup, simmer the soup for about 5 minutes over low heat. 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. Easy Chicken Soup Recipe

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 to decorate the soup.

According to the recipe: chicken puree soup - cook like this:

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

Warm up the puree chicken soup and, pouring into plates, sprinkle with prepared chopped herbs on top.

6. Spring Chicken Sorrel Soup Recipe

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

Ingredients:

Cook chicken soup with sorrel according to the recipe as follows:

Rinse the chicken meat, cut into pieces and place in a pan of a suitable volume, where pour water and put bay leaf and peppercorns. Boil the broth after boiling until the meat is ready, constantly removing the foam with a slotted spoon so that the broth is perfectly transparent, and you need to salt it at the end of cooking.
Peel and wash the vegetables: grate the carrots on a coarse grater, finely chop the onion with a knife. Shredded vegetables fry in a 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 to a dish. And run chopped potatoes and chopped sorrel into the broth, which are boiled for 10 minutes over medium heat. Then add the boiled chicken meat sorted from the bones into the soup and cook the chicken soup with sorrel over low heat.

7. Recipe for chicken soup with corn

Chicken soup is good with any cereals and pasta - good company for it and canned corn.

Ingredients:

According to a simple recipe, cook chicken soup with corn like this:

Prepared chicken meat, peppercorns and bay leaf, washed and peeled fresh carrot root, washed tomato and sweet pepper whole, put in a saucepan with boiling water and cook for 40 minutes, periodically removing the resulting noise.
From the finished broth, remaining on a low fire, remove the chicken and vegetables. Use the vegetables at your discretion, and free the chicken meat from the bones and return it to the pot with the broth, put the strained corn and finely chopped fresh herbs in the same place.
Beat fresh chicken eggs and slowly pour into the boiling broth with continuous stirring. As soon as the soup boils again, remove it from the heat and let it sweat under the lid for 30 minutes. Serve hot with croutons.

8. Recipe for chicken soup with mushrooms in Polish

Chicken soup with mushrooms and even in Polish - intriguing after all! 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;
onion - 2 pieces;
tomato puree - 100 grams;
fresh carrots - 1 root;
greens fresh dill and parsley - a few branches;
salt and ground black pepper - to taste.

Chicken soup with mushrooms in Polish cook like this:

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

9. Chicken Egg Soup Recipe

Ingredients:

Put 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 send to the broth, which is cooked on low heat for another 15 minutes.
By this time, peel and cut the potatoes into slices and put them into 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 the salted fresh egg and pour it in a stream into the boiling soup while stirring. Finish cooking chicken soup with an egg by adding bay leaves and fresh chopped herbs.

10. The Original Broccoli Chicken Soup Recipe

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

Ingredients:

According to the original recipe: chicken soup with broccoli - cook like this:

Place the chicken breasts in a pot of water, bring them to a boil and remove, and leave the broth on the fire for another 30 minutes.
Slightly cooled meat disassemble into pieces. Cut the peeled onion into half rings and fry it in a 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 inflorescences under running water and let it drain in a colander, then add it to the vegetables and simmer over low heat under a lid for 10 minutes.
It remains to add chicken meat and stewed vegetables, salt, pepper and other spices to the boiling broth and continue to cook 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 to be light and transparent. Be sure to remove the noise with a special slotted spoon so as not to spoil the look of the broth with ugly flakes.
Roasted carrots will add a pleasant amber hue to the broth. If it is not in the recipe, turmeric will cope with this, for example.

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

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

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

And even within the same culinary tradition, recipes for making chicken soups differ significantly from city to city, from house to house. Each of us remembers the aroma of that unique, most delicious chicken soup in the world that our grandmother treated us to in childhood, and it seems to us that no one will ever be able to cook this for us. Maybe so, but is it worth it to despair, or is it better to roll up your sleeves and try to cook your own, the most delicious and 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, but in stores you should look for chickens sold marked "soup". When choosing a chicken for your soup, carefully inspect and be sure to smell it. A good fresh soup chicken will have dense, slightly moist skin without damage or spots, the skin color of soup chicken will be white with a slight bluish tint, fresh chicken smells nice, a little sweet. Any unpleasant smells of ammonia, decay, mustiness, too dry or too wet slippery skin will tell you about the freshness of the chicken offered to you. It is better to refuse such a purchase, because a delicious soup will not work out of it.

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

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

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

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

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

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

One of the most famous classic first courses in almost all cuisines of the world is chicken soup. It will help any person to restore strength during a cold, physical exertion, and it is also perfectly absorbed by the body. Cooking a dish is not at all difficult, and you can add anything to it: vermicelli, meat, eggs, cheese.

How to cook chicken soup

To make the dish tasty, you need to learn how to cook it properly, although they say that it is almost impossible to spoil chicken soup. It is necessary to make sure that the poultry meat has time to reach the desired condition, and the broth is not very rich. Cooking chicken soup will not bring unnecessary trouble if you follow the simple recommendations of experienced chefs. You can try to move away from the classic recipe and cook the original dish with different products and spices. In this case, the soup will turn out the way it is depicted in the photo of culinary magazines.

How long to cook chicken broth

The most important component of any soup is the broth, the taste and quality of which directly depends on the cooking time. For example, if you digest the basis of the future dish, you will get a tasteless and non-aromatic cloudy mass. Many people think about how much to cook chicken soup so that it is translucent and not very rich. Everything is very simple - a poultry dish is prepared in 2-3 hours, and 60-80 minutes are enough for a store-bought one.

How long to cook chicken

In addition to tasty and rich broth, you need to know how to cook chicken for soup so that it turns out soft and tasty. The bird must be cooked in separate pieces, and the more there are, the fatter the stew will turn out. The chicken is cooked in this form for about half an hour. If the meat is from rural poultry, then it will take up to two hours to cook, and broilers have time to cook in one hour. Those who want to cook a whole bird will have to wait an hour and a half.

Chicken soup - recipe with photo

There are many recipes by which you can quickly and easily prepare a delicious chicken soup with the addition of all kinds of products, from classic broth to a dish with potatoes, noodles, meatballs, mushrooms, buckwheat, etc. The meat of this poultry is a dietary product, therefore hot stew will not hurt even those who carefully monitor their figure. Chicken soup recipes are easy to follow, but it is very important to cook a delicious broth correctly, so you need to follow the recommendations of experienced chefs.

In chicken broth

In the classical sense, a simple soup cooked on chicken without adding extra products can be called a broth. But if you add meat, a hard-boiled egg and a little carrot to it, you get a full-fledged and very tasty stew. Many people on the planet dine with such a diet dish every day, because the broth helps to recover from illness, restore strength after playing sports, and children love it very much. How to cook chicken broth with meat according to the classic recipe? Very simple!

Ingredients:

Cooking method:

Rinse chicken meat under warm water.
Type clean water in a saucepan, put the meat, put on medium heat.
After the water boils, remove the first foam with a spoon.
Add an onion (whole) to the broth.
Reduce heat, simmer for 15 minutes.
Wash the carrots, cut into cubes, place in a saucepan.
Put the egg in parallel to boil.
For a richer flavor, add a bouillon cube (you can use salt as a substitute).
Stir the soup occasionally.
At the end of cooking, try the dish for salt, add finely chopped greens.
Serve in a deep bowl with half a boiled egg.

with vermicelli

One of the most popular ingredients often added to soup is vermicelli, and it can be either homemade noodles or store-bought pasta. It is best to buy the smallest wheat products that need to be cooked for only a few minutes, right before serving the dish on the table (so that they do not have time to boil). Light vermicelli soup with chicken is easy to prepare.

Ingredients:

Cooking method:

Place the washed breast in a cooking container, pour three liters of clean water, salt and put on fire.
After boiling, immediately remove the foam, reduce the heat, cook for 30 minutes.
Grate the carrots on a fine grater, cut the onion into small pieces.
Fry vegetables in a pan with butter for about 5 minutes (until golden brown).
Remove the chicken from the broth, cut into small pieces, mix with the fry, return to the pan.
Add vermicelli and cook for 4-6 minutes until fully cooked.
Season to taste, serve.

With potato

Another classic recipe for a fasting day is chicken soup with potatoes, which is quick and extremely easy to prepare. The dish will turn out to be hearty, but also light at the same time: the option of a dietary lunch will satisfy your hunger and at the same time will not leave any heaviness. None of the components will be fried, so the benefits of the dish for the body are maximum.

Ingredients:

Cooking method:

Rinse the fillet, cut into small pieces.
Free the onion from the husk, chop into small cubes.
Finely chop the carrot too.
Wash the potatoes, peel the skins, cut into medium cubes.
In a medium-sized saucepan, draw a liter of clean water, send the chopped fillet there.
Bring the future broth to a boil, remove the foam with a spoon or slotted spoon.
Continue skimming periodically throughout the brewing process.
When the meat is almost boiled, send the chopped vegetables to boiling water.
Boil the soup until the potatoes are cooked (about half an hour).
15 minutes before the end, salt, pepper, throw in the bay leaf.
Serve on the table, sprinkling the soup on top with chopped dill.

Noodle soup

To make this dish tasty, it is best to cook the noodles yourself at home. There is nothing complicated in this process: knead the dough from eggs, flour, water, salt, vegetable oil, roll it thinly and cut into narrow strips. Chicken noodle soup with assorted vegetables is a light dish that is suitable for both adults and children. How do you make a delicious chowder that looks like a food press photo? Easier than easy!

Ingredients:

Cooking method:

Wash and cut up the chicken.
Wings, legs, neck, put in a pot of water, put on fire, bring to a boil.
At the beginning of cooking, add a whole onion in a peel, half an uncut carrot, herbs, cauliflower to the broth.
Cook 40 minutes.
In a separate saucepan, boil the pre-cooked noodles (about 5 minutes).
At the end of cooking, add pasta, grated half of the carrots to the broth.
Serve the noodle soup on the table.

With dumplings

A delicious soup with dumplings in chicken broth is perfect for a lunch meal. Both adults and children will definitely like it, since this dish could often be found in kindergarten. First you need to make the chicken soup dumplings yourself, and for this you just need to mix the following components:

flour - 5 tbsp. l.;
milk - 3 tbsp. l.;
egg - 1 pc.;
oil - 20 g
salt - at your discretion.

Ingredients:

Cooking method:

Boil the breasts for 30-40 minutes in two liters of clean water.
Peel the potatoes, cut into medium-sized cubes, pepper - in the same way.
Cut the onion into half rings, carrots into strips, and chop the greens.
Remove the cooked meat from the broth, send vegetables and herbs to the pan.
Simmer for 10 minutes, then add potatoes.
After the potatoes become soft, place the dumplings in the soup, cook for another 5-7 minutes.
Serve on the table.

With meatballs

To prepare such a dish, you will need minced chicken, which you can make yourself or buy ready-made in the grocery store. The best way out is to grind the meat in a meat grinder at home, so you can be sure that the bird is fresh. Minced Chicken Meatball Soup is a delicious light hot dish suitable for a family dinner. Even a novice cook will not be able to prepare this stew.

Ingredients:

Cooking method:

Prepare vegetables for dressing: chop the onion smaller, grate the carrots on a coarse grater, cut the potatoes into cubes.
Fry onions, carrots in a pan with sunflower oil.
Mix half of the fried onion, herbs, spices with minced meat, adding an egg.
Form neat small balls of minced meat by moistening your hands in water.
Boil the prepared broth (if it is not available, you can cook it directly from the minced meat) in a saucepan, remove the foam, add the potatoes first, and after 10 minutes all the other ingredients.
Boil for 5-10 minutes over low heat, covered with a lid.
At the end, let the chicken soup brew well.

In a slow cooker

Recently, a multicooker has become a trouble-free assistant in the kitchen. Thanks to her, you can cook almost anything your heart desires. Soup with chicken in a slow cooker is a quick and easy way to cook your favorite dish without the hassle of wasting time standing at the stove. Manufacturers have previously developed a separate mode for cooking any stew: the device itself will set the desired temperature and select the technology for cooking chicken soup.

Ingredients:

chicken soup set - 400 g;
distilled water - 2 l;
onions, carrots (you can use Korean for spiciness) - 1 pc.;
potatoes - 2-3 pcs.;
small vermicelli - 0.5 cups.

Cooking method:

On the slow cooker, set the “frying” mode, and fry the chopped carrots and onions (use a small amount of vegetable oil).
Fill the bowl of the machine with water, put the chicken, diced potatoes in it.
Set the soup mode to 1 hour.
Half an hour before the end, open the lid of the multicooker, put the vermicelli there.
After the machine notifies you of the end of cooking, serve the soup on the table.

with rice

Chicken soup with rice can be easy to prepare and very tasty. If someone does not like this cereal, then it can be replaced with buckwheat, pearl barley or legumes - beans, pea base, chickpeas. Rice and chicken go well with flavors, and if you cook them as a hot dish, you get a light, dietary, but also nutritious lunch. If seasoned with another component - processed cheese - it will give the soup softness and a pleasant viscosity.

Ingredients:

Cooking method:

Pour the chicken fillet with water, salt, pepper, bring to a boil.
Simmer for 20 minutes, then remove the chicken from the broth.
Place rice (washed) in boiling liquid, then cook for 10 minutes.
In parallel, grate the carrots, and cut the potatoes into medium-sized cubes.
Cut the fillet into small pieces.
Place carrots and potatoes in the broth, cook for 5 minutes, add meat, melted cheese.
When the potatoes in chicken soup are ready, you can turn it off and serve it to the table.

With mushrooms

No one can resist this dish. Cream soup with mushrooms and chicken is popular with most professional chefs and is also served in many restaurants around the world. At home, a thick stew is easy to prepare. For mushroom soup in chicken broth, use champignons, mushrooms, porcini mushrooms or chanterelles to choose from.

Ingredients:

Cooking method:

Dip the leg into boiling salted water for 40 minutes.
Meanwhile, cut the mushrooms into pieces.
Chop the celery, cut the carrots into strips, potatoes into cubes.
Fry the onions, celery, mushrooms with a little oil.
Mix broth and melted cheese.
Boil all ingredients in one pot until potatoes are tender.
Blend the soup in a blender until smooth.
Serve the puree soup at the table.

Delicious chicken soup - cooking secrets

Some useful tips from experienced chefs to help you prepare delicious chicken soup:

When preparing soup, all products must be placed in boiling water. Cold liquid helps to oxidize vitamins faster.
Add products at different times. Some types of food need to be cooked longer than others. Cheesy shade is attached quickly - enough for 5 minutes.
Spices and bay leaf are added at the end of cooking. Otherwise, they will lose their flavor.

Video

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 fat content 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:

We fill the pan with 3 liters of water and put the well-washed chicken meat into it. Turn on the heat and bring the broth to a boil. We carefully collect the “foam”, reduce the gas and cook over low heat for 40-50 minutes.
While the broth reaches readiness, we proceed to the manufacture of noodles. Drive 1 egg into a deep bowl, add flour and knead a stiff dough. Using a rolling pin, roll out the dough into a thin layer and cut into strips of 3-5 cm. Each strip is divided into several parts, depending on the required length of the noodles.
Peel and cut into cubes potatoes and onions, strips - sweet pepper. Three carrots on a coarse grater or cut into thin half rings. We put 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.
Remove the chicken from the boiled broth and set aside to cool. We put the potatoes.
We disassemble the cooled chicken carcass, getting rid of cartilage and bones, and cut the meat into small pieces.
We 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:

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

Serving the dish: pour chicken soup with 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:

Pour the thoroughly washed and peeled chicken fillet with 3-4 liters of water and cook for about 40-45 minutes over low heat.
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.
We take out the fillet from the broth, let it cool, and cut into large pieces.
We put vegetables, chopped fillets and mushrooms stewed in a pan in a boiling broth. Cook for about 5-7 minutes.
Add 100 g of tomato puree to the soup and leave the soup on the fire for another 5 minutes.
Salt and pepper the dish, pour in the chopped greens, remove the soup from the stove and keep the dish under the lid for another 10-20 minutes.

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

Chicken soup with dumplings

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

Ingredients:

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

For dumplings:

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

Cooking method:

First of all, we wash the chicken meat and proceed to cooking the broth. We collect 3 liters of water in a saucepan, lay the chicken and put it on fire. When the water boils, reduce the gas to a minimum and cook the broth over low heat for about 45-50 minutes.
While the broth is cooking, peel the vegetables. We cut the potatoes into small cubes, finely pass the onion and carrot and fry.
Let's start making dumplings. Take an egg and separate the white from the yolk. 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.
We take out the meat from the broth, let it cool a little and, if necessary, remove the cartilage or bones. Cut the meat into small pieces and, together with the potatoes, put them back into the broth.
Having brought the potatoes to half-cookedness, with the help of a teaspoon we form dumplings from the dough and send them to cook for 3-4 minutes. When the dumplings float and increase in size, we put the vegetable frying from carrots and onions into the broth.
Add salt and pepper, 1-2 small bay leaves. After 5 minutes, remove the pan from the heat and let the soup brew for 20-30 minutes.

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

Chicken puree soup

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

Ingredients:

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

Cooking method:

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

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

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

The perfect chicken soup - the secrets of experienced chefs

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

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

To 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.

Calories: Not specified
Cooking time: Not indicated

As many nutritionists say, soups do not have to be included in your diet, because they do not bring absolutely any benefit to the body. It is enough to consume 2 glasses more liquid, and you can refuse. Of course, it’s hard to argue with this, because after a long-term cooking, there are practically no vitamins and microelements left in vegetables, but ... But homemade soup is so tasty and cozy that I don’t even think about refusing to cook them. I especially like to cook soups on a golden transparent chicken broth. Today I offer you a basic recipe. So, we cook soup on chicken broth - simple and tasty.

Ingredients (per 4 liter pot):

- chicken on the bone (preferably homemade) - 500 g;
- onion - 2 pcs. (medium size);
- carrots - 2 pcs. (medium size);
- potatoes "old" - 4-5 tubers (small);
- bay leaf - 1 pc.;
- allspice peas - 3-4 pcs.;
- table salt - 1 tbsp. l.;
- ground black pepper - 1/2 tsp;
- Provence herbs - 1 tsp;
- turmeric, paprika and other seasonings - to taste;
- odorless vegetable oil - 3-5 tbsp. l.

Recipe with photo step by step:

1. First prepare the broth. I always cook the first dishes from poultry. The broth is more rich, fragrant and less harmful. If you have chicken from a poultry farm, then it is better to lower it into cold water and boil it after boiling for 10 minutes. Then drain the first broth and cook the soup according to the recipe. It is best to cook chicken broth on the bone, the fillet will not give a rich taste and color. I usually use the skeleton that remains after cutting the chicken into portions, but you can also take chicken legs, drumsticks, thighs, etc. Wash the chicken meat thoroughly, remove the remains of plumage, cut off excess fat, films and veins. Pat the chicken dry with paper towels. Put in a saucepan. To make the taste of the broth bright, you need to cook the chicken with vegetables and spices. I took a standard set - onions, carrots, bay leaves and allspice. Peel vegetables and wash thoroughly. You don't need to cut them finely. Large carrots can be cut into 2-3 parts, no more. Leave the onion whole or cut in half. In addition to the ingredients listed above, you can add celery or parsley root, a bunch of greens tied with a thread, etc. to the broth.

2. Fill the contents of the pot with clean water and put on fire. Cook after boiling for 2-2.5 hours over low heat, without covering with a lid. I indicated the time for homemade chicken, 1-1.5 hours will be enough for the store. The broth should barely boil, otherwise it will turn cloudy. A grayish foam cap will periodically appear on its surface, it must be removed with a slotted spoon. You can also cook the broth in a slow cooker on a special program or in the "Multipovar" mode. My slow cooker pressure cooks, so it only takes 45 minutes to make flavorful chicken broth for soup.

3. While the broth is being cooked, I suggest not to waste time, but to prepare other components of the chicken soup. Peel potatoes, carrots and onions and wash thoroughly.

4. Prepare vegetable roast. Coarsely grate the carrots or cut into thin strips.

5. Heat vegetable oil in a frying pan or saucepan. Put a carrot in there. Stirring, fry until soft.

6. In the meantime, chop the onion into small cubes.

7. Add it to soft carrots, mix. Cook for another 3-5 minutes until golden brown, do not forget to stir the roast, otherwise it will burn.

8. Remove soft ruddy vegetables from heat and cool.

9. Prepare the potatoes. So that it does not turn black while you are preparing other vegetables, you can fill it with cold clean water. Cut it into cubes or sticks. I like soft potatoes in soups, so I prefer starchy varieties. If you want potatoes to retain their shape and texture in a dish, choose tubers with a low starch content, they usually have a white core.

10. Remove the chicken from the finished broth, let it cool. Also remove spices and vegetables, they are no longer needed. Put the pot of broth back on the fire and bring to a boil.

11. Lay the potatoes. Boil after boiling again for about 10 minutes.

12. Add roast and stir. If the soup is not thick enough, you can add half a glass of rice or buckwheat. Cook for 15-20 minutes until all ingredients are soft.

13. Separate the cooled chicken from the bone and cut or disassemble into fibers, add to the pan.

14. Add salt.

15. And add seasonings. It is not necessary to specify the spices that are indicated in the recipe, you can choose to your taste.

16. Boil the soup for another 5-7 minutes. 1-2 minutes before cooking, you can add a small bunch of fresh, finely chopped greens and turn off the stove after boiling the soup. Serve the dish warm or hot. This is how chicken broth soup will turn out - very simple and tasty.

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