How to cook delicious chicken soup. How long does it take to cook chicken soup? Chicken soup with meatballs

From time to time, any housewife is interested in the question of what new and interesting things to prepare for the dinner table. One easy and delicious option is homemade chicken soup. Moreover, this dish can be very suitable for children, adults and those on a diet. It is important to know that the main thing in chicken soup is the broth from the fillet or other part of the bird. Of course, the best option would be soup made from homemade chicken.

Varieties of dishes

It is worth following the cooking technology, and the first water must be drained. This way you can achieve a clear broth. In addition to the broth itself, any part of poultry meat is used when preparing the soup.

There are many types of preparing delicious first courses using broths. Here is a list of the most common soups for every taste:

• with pasta;
• with cheese;
• with buckwheat;
• with the addition of vegetables;
• using mushrooms.

You can prepare and serve a delicious soup quickly and easily with other ingredients that different family members like.

Making vermicelli soup

When lunch time approaches, you may feel the urge to eat something hot. One of the options is chicken broth soup with the addition of vermicelli, simple and tasty.

For preparation you will need the following components:

All components are indicated on the basis that 2 liters of water must be poured into the prepared container. Other components are introduced only when the water boils. It is first important to prepare all the necessary components for chicken. Vegetables need to be washed and peeled.

After washing the fillet under running water, you need to put it in a pan and fill it with cool water. After boiling, the fillet must be boiled for about a third of an hour, constantly removing scale and foam. Then place on a plate and cut into pieces.

The next step is preparing the frying. It uses carrots. The vegetable should be grated on a coarse grater. Chop the onion into small pieces. Pour vegetable oil into a well-heated frying pan and add chopped onion. After about 3 minutes you need to add the carrots. All this must be mixed and fried for about 2 minutes. For the broth to be clear, it must be simmered over low heat.

Next, cut the potatoes into small cubes and transfer them to a prepared container with boiling broth. It should cook for 10 minutes. When the potatoes are ready, add the frying and chopped fillets. Add vermicelli and mix gently. It should cook for 6-7 minutes. Add your favorite spices to taste. When all the cooking is completed, you need to let the broth brew a little. Pouring the soup into deep plates, you can sprinkle it with fresh green onions or parsley.

Dish with melted cheese

The cuisine of almost every country has chicken broth soup on its menu, the recipe for which may vary. One of the options, which is not so popular, but very pleasant to the taste, is soup with the addition of processed cheese. This first course is easy to prepare.

Required components:

Wash the wings, place in a prepared container, add two liters of water and bring to a boil. Carry out the cooking process with the lid slightly open, removing the foam for 20 minutes. While the chicken wings are cooking, you can prepare the necessary vegetables. Grate the carrots, finely chop the onion, and cut the potatoes into small cubes. After heating the frying pan well, add vegetable oil. Fry onions and carrots for 5 minutes, stirring occasionally. Cut the processed cheese into cubes. When buying this product, you need to choose the one that is more expensive. Accordingly, the quality of the finished soup will be high.

Add potatoes to the finished chicken wings and cook until half cooked. After the frying has been added to the pan, you can add processed cheese. Everything needs to be boiled for about 10 minutes. When the dish is ready, you can add greens to it and serve.

Soup with beans and vegetables

Another simple recipe for a delicious soup based on poultry broth. It turns out to be an interesting dish if you add vegetables and beans during the cooking process. Let's look at an easy cooking method. To cook such an unusual dish, you need the following ingredients:

You should soak the beans in cold water for about two hours in advance. At this time, you can prepare the vegetables, wash, peel and cut them. The fillet should be washed well under tap water and cut into small pieces. Pour vegetable oil into a suitable pan and pour the fillet on top, season with spices to taste. When the meat is slightly fried, add sweet peppers, carrots and onions. The entire composition of the dish should be stewed for a quarter of an hour, adding chopped garlic and tomatoes during the process.

Finally, add the prepared soft beans and pour the sirloin broth over everything. Then boil for 5 minutes. Soft beans will give the dish a special aroma and pleasant taste. When serving the soup, it is important not to forget to sprinkle with fresh herbs.

Delicious secrets of the housewife

To ensure that the final product is not only tender and pleasant to the taste, but also healthy, During the preparation process, the following recommendations should be taken into account:

By following these simple culinary tips, you can easily prepare a real masterpiece that you can impress your family members with.

Attention, TODAY only!

The article contains recommendations for preparing chicken soup, as well as 15 typical and very different recipes for its preparation. 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. Simple budget solutions and exotic variations for every taste.

How to make delicious chicken soup

Chicken soup starts with chicken broth. Read more about how to properly cook the right chicken broth by following the link. We will note the most important points.

1. 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.
2. When tasting chicken broth, do so using a stainless steel spoon. Wooden, cupronickel, and silver mask the subtleties of taste and distort them.
3. 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.
4. A truly good soup needs salt, preferably coarse. 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.
5. Of course, it is best to use fresh chicken rather than 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.
6. If you add frozen vegetables to chicken soup, do so 15 minutes before the end of cooking time.
7. 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.
8. Do not let the soup boil. The heat should be below medium, even low, otherwise the meat will become tough and the broth cloudy.
9. It is preferable to cook broth from dark meat, it gives more flavor; white meat is less suitable for this purpose. The chicken soup set, which can often be found on sale, is good because it contains “broth-forming” pieces.
10. 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.

1. 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.

1. 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.

1. 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?

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 fattened for slaughter.

But if it’s still a broiler. 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.

Chicken soup recipes: from simple to exotic.

Chicken soup with dumplings

Chicken soup with dumplings is a favorite among adults and children. The aromatic “soup with dough” is very light and tasty, besides, it is easy to prepare and is one of the budget ones, so all the advantages are obvious. Cooked in chicken broth from legs or parts of chicken, mostly bone, with a small addition of meat.

• legs - 2 pieces
• onion - 1
• carrots - 1
• garlic - 2 cloves
• potatoes - 5-6 medium size
• eggs - 2 pcs.
• flour - 4 tbsp. l. with a heap of flour
• salt, pepper - to taste
• greens and sour cream - for serving

Vermicelli soup

• olive oil - 2 tbsp. spoons
• onion - 1 medium
• carrots - 1 medium
• celery - 1 large stalk
• potatoes - 1 medium
• chicken broth - 1.5 l
• chicken breast – 300 g
• thin vermicelli - 50-70 g
• parsley - 2 tablespoons

1. Bouillon. Here we use ready-made (and frozen) chicken broth and already boiled chicken fillet. If you don’t have such a blank, use it. And we will continue.
2. Vegetables. Heat the oil in a soup pot, add the onion and sauté, stirring frequently, for 3 minutes. Add carrots, celery and potatoes to the onion and simmer, stirring, for 5 minutes.
3. Soup. Pour broth into vegetables. Bring to a boil, then reduce heat and simmer for 15 minutes. At the end, add chicken and vermicelli, cover with a lid and cook for 5-8 minutes until the vermicelli is ready.
4. Innings. Crumble chopped parsley into 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, it is better to prepare the broth and cook the chicken in advance. Then all you have to do is season them and the soup is ready. The specified amount of ingredients will yield 12-14 servings.

On the site you will find 2 ways to prepare homemade egg noodles - and - use any of them or season the soup with store-bought noodles.

• vegetable oil - 2 tbsp. spoons
• onions - 2 medium onions
• carrots - 3 medium
• celery - 3 cuttings
• chicken - 1 piece (2-2.5 kg)
• chicken broth - 2 liters ready
• cold water - sk. will be needed
• fresh parsley - 4 sprigs
• thyme - 3 sprigs or 1/2 tsp.
• bay leaf - 1 pc.
• salt and freshly ground black pepper
• egg noodles - 300-400 g
• egg - 1 pc.
• juice - from half a lemon
• parsley - for serving

1. Add butter to a heated frying pan, and when it melts, sauté the onions, carrots, and celery until soft.
2. Cut the chicken into 8 pieces, if you have chicken parts, just cut into pieces. If the chicken is fatty, it is not necessary to remove the fat. Add the meat and fat to the pan with the chicken broth.
3. Add, if necessary, a little cold boiled water so that 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.
4. Add bay leaf, parsley and thyme, optionally in the form.
5. Reduce heat to low. Simmer, uncovered, until the chicken is very tender, about 2 hours.
6. Remove chicken from pan and let cool. Remove the herbs and bay leaf. De-grease the soup if you are concerned about the extra saturated fatty acids and calories by skimming off the fatty “crust” from the surface of the cooled broth.
7. Cut the skinned and boned chicken into small pieces. Add the 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.
8. Place the meat back into the pan and season with salt and pepper. Serve hot.

Chicken noodle soup with vegetables (video)

Please note that in the video the noodles are kneaded without water. A controversial point that the performer justifies.

Non-standard chicken noodles - rolls

for the broth:

• 2 liters of water;
• a small piece of chicken (breast, thigh, two wings);
• 2 carrots;
• 1 bell pepper;
• 1 onion.

for noodles:

• 1 egg;
• approximately 100 g flour;
• salt;
• half a bell pepper;
• green;
• a small handful of nuts.

Mexican chicken soup with rice

An ordinary Mexican soup with tomatoes and corn. Cilantro is more than appropriate in this recipe. However, for those who don't like it, there is another choice - parsley.

• chicken fillet – 500 g
• chicken broth - 1 liter
• long grain steamed rice - 50 g
• canned corn - 1 can (400 g)
• bell pepper - 1 red and 1 green
• tomatoes - 4 pcs.
• green onions - 3 pcs.
• salt, hot pepper, cilantro to taste

1. Finely chop the onion, chop the tomatoes. Remove seeds from peppers and cut into long, narrow pieces.
2. Cut the chicken fillet into small pieces. Fry in a heated frying pan with vegetable oil until golden brown.
3. 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.
4. 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.
5. 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.
6. Serve with chopped cilantro (parsley) on a plate. The soup goes with a spoonful of sour cream or yogurt.

Simple soup with rice (video)

After an exotic Mexican soup, it will be more convenient for someone to remember the simple and ordinary options accepted on our continent.

Creamy chicken breast soup with celery

• chicken breast – 300 g
• petiole celery - 30 g
• potatoes - 2 pcs.
• onions - 1 pc.
• carrots - 1 pc.
• butter - 20 g
• salt, pepper, basil - to taste
• water - 500-600 ml

Lentil soup

The recipe for this creamy chicken soup is very simple, but the dish turns out to be balanced, with a bright and memorable taste. In addition to tender chicken meat, some red lentils are added to it. It is great for making soups because it cooks quickly and boils well, making broths and soups thick. In addition, it is an additional source of protein. Of the vegetables for the soup, you will need those that are not uncommon in any season: potatoes, onions, carrots and sweet peppers, which give the soup a strong aroma.

• chicken broth - 2 liters
• chicken fillet - 1 piece
• large potatoes - 2 tubers
• onion - 1 piece
• carrots - 1 piece
• sweet pepper - half
• red lentils – 30 g
• squash caviar - 2 tbsp. spoons
• heavy cream - 2 tbsp. spoons
• Italian herb mixture
• vegetable oil
• salt, pepper

Chikhirtma - Georgian chicken soup with eggs

Georgian chicken soup is interesting because it does not contain any vegetable grounds. Only fried onions are used, but potatoes and carrots are not added. Instead, the broth is thickened with flour (in Georgia, corn flour is more often used) and eggs (whole or only yolks are used). To prevent the eggs from curdling and crumbling into gray flakes, the broth must be acidified with wine vinegar, lemon or pomegranate juice. And the characteristic taste of the soup is given by cilantro and seasonings.

• chicken meat on the bone – 700 g
• onions – 3 pcs.
• vinegar / lemon juice – 2 tbsp. l.
• large chicken eggs - 2 pcs.
• flour – 2 tbsp. l. with a slide
• cilantro – 3-4 sprigs
• saffron or turmeric – 1/3 tsp.
• butter – 20 g
• salt - to taste
• black peppercorns – 2 pcs.
• bay leaf – 1 pc.
• water – 1.5 l

Dumplings-meatballs

Dietary quenelles, as well as soup with potatoes and green peas in chicken broth, seasoned with chicken quenelles. An excellent solution for a children's menu.

for quenelles:

• boneless chicken breast 1 pc. (200 g)
• white loaf 3 slices (100 g)
• cream 15% 100 ml
• salt to taste

for the broth:

• chicken bones (whatever is left after you cut out the breast, wings and legs) 500 g
• water 2 l
• bay leaf 1 pc.
• allspice 3 pcs.
• salt ½ tbsp. l.
• potatoes 1 pc.
• green peas (fresh or frozen) 4 tbsp. l.

Chicken soup with almonds

• chicken meat - 300 g
• green onions - 3 pcs.
• carrots - 1 pc.
• chicken broth - 700 ml
• lemon zest - half
• olive oil - 1 tbsp. l.
• ground almonds - 2 tbsp. spoons
• roasted almonds - 1 tbsp. l.
• soy sauce - 1 tbsp. l.
• lemon juice - 1 tbsp. l.
• salt, pepper - to taste

Remove the skin from the chicken and cut into thin long pieces. In a deep frying pan, saute the green onions for 2 minutes. Then add the pieces of meat and fry them on 2 sides for 4 minutes. Place it all 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.

Sorrel soup with chicken broth is a compromise between a hearty first course and a light summer lunch. Of course, you can also cook it in water, but this would be an option for a lean diet menu. Chicken soup is hearty and nutritious, even without meat.

• chicken broth – 1.5 l
• potatoes – 2-3 pcs.
• onion – 1 pc.
• carrots – 1 pc.
• bell pepper – 1 pc.
• sorrel – 1 small bunch
• green
• garlic – 1-2 cloves
• pepper, salt, sugar - to taste
• vegetable oil

Chicken bean soup

Portuguese cuisine. Delicious bean soup with bacon, shallots and Parmesan. 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.

• white beans - 0.5 kg
• bacon - 200-250 g
• white onion - 200-300 g
• celery - 100-150 g
• shallots - 2 tablespoons
• garlic puree - 1 tbsp. spoon
• bay leaf - 2 pcs.
• salt - 1 teaspoon.
• cayenne pepper - 1/4 teaspoon.
• chicken broth - 2 liters
• boiled chicken fillet - 300 g
• grated parmesan - 100 g

1. Soak the beans 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.
2. Fry bacon in a heavy saucepan over medium-high heat until crispy. Using a slotted spoon, transfer to paper towels to remove excess fat.
3. 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.
4. 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.
5. 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.
6. Remove soup from heat. When serving in a bowl of chicken soup, crumble the cheese. Very tasty!

Soups are an integral part of the menu, high-quality and nutritious nutrition for humans. First courses are served at the beginning of the meal to enhance appetite. The rich aroma and taste of food contribute to the secretion of gastric juice and rapid digestion of food. The healing effects of light chicken soups have been known to doctors since the 12th century. Doctors prescribed light and rich foods for lung diseases. In Russian chronicles, chicken soup is mentioned as “the healthiest food” that protects the body from drying out. Fresh, hot poultry soup should always be on the home menu.

Chicken soup consists of broth and side dish. Broth is a clear or thick broth of chicken, vegetables, herbs, salt and spices. Garnish: cereals, vegetables, pasta. The housewife can experiment in the kitchen as much as she likes, adding spices, herbs, and other ingredients to the chicken broth. A hot first course will warm you up in the cold of winter, a cold one will refresh you on a hot summer afternoon. Chicken soups are enriched with additional ingredients: celery, parsley, dill, onions, which the cook adds at his own discretion.

Types of chicken soups

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

According to the type of consistency, chicken soups are:

• clear: consommé, concentrated broth;
• dressings: with potatoes, vegetables, legumes, cereals, which are seasoned with tomato paste, sour cream, sautéed onions or flour;
• purees for dietary, medicinal and baby food, prepared from homogenized (crushed) products.

The main rule unites all types of first courses: season food with pepper at the end of cooking. Pepper and spices added at the end of cooking will give the soup a spicy tint and will not overwhelm the aroma and taste of the other ingredients. Cold and hot first courses should be salted at the end of cooking, when the process of intensive boiling of the liquid has stopped. This will help you accurately calculate the amount of salt so that the food does not turn out to be too salty or bland.

How to properly cook chicken broth for soup

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

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

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

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

How to cook chicken noodle soup: recipe with photos

To prepare a delicious first course you will need the following ingredients:

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

How to cook:

1. Pour oil into the bottom of the pan, fry the onion and carrots until soft. Pour the broth into a container, add meat and chopped potatoes, cook for 30 minutes.
2. 5 minutes before the end of cooking, pour vermicelli into the broth with meat.
3. Salt, pepper, season with herbs (parsley, tarragon). Serve with croutons and sour cream.

How to make chicken soup with grains

1. Prepare 2 liters of strong broth, boiled chicken meat (200 g), cereals (rice, buckwheat, millet in the amount of 100 g), potatoes 250 g, carrots 50 g.
2. Cut the meat into slices, peel the potatoes and carrots, cut into cubes, rinse the cereal three times under running water.
3. Pour the broth into the container, put the meat and carrots there, and bring to a boil. Add the cereal, cook for 25 minutes, add potatoes. Cook for an additional 20 minutes.
4. Prepare a dressing from sautéed onions and flour. Chop the onion. Heat the pan. Pour in vegetable oil, fry the flour until golden brown, add the onion and heat until transparent.
5. 10 minutes before the end of cooking, add the dressing, salt and pepper.
6. Serve with croutons and cold sour cream.

Preparing hot chicken soup with vegetables

Products:

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

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

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

How to cook cold chicken okroshka soup: recipe

To prepare okroshka you will need the following ingredients:

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

1. Boil the meat, cut into cubes, peel the raw potatoes, boil, cool, cut into cubes along with the cucumbers, finely chop the greens. Mix the cooled broth with citric acid and sour cream, salt and season with white pepper to taste.
2. Boil chicken eggs, peel. Crush in a mortar (mash with a fork in a plate) to a paste. Add to the broth with sour cream, citric acid, stir.
3. Place vegetables, meat, herbs in a container. Pour in seasoned broth.
4. Serve with croutons, fried pies, and pieces of lavash.

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

In Germany, residents prefer to eat fatty broths. They use multiple cooking technology in preparation. First, the poultry is boiled, then the vegetables, then the meat again. The process of preparing a high-quality broth lasts almost a day, until the cook decides that the broth is sufficiently concentrated. German multi-layer chicken soups are served with pretzels, croutons, and pies. They give food additional satiety and a unique flavor.

The usefulness of rich broths is relative. During long-term heat treatment, microelements of products are destroyed, but a lot of collagen and protein remain in the liquid. You can prepare hot and cold first courses using light or rich meat broth. The correct way to prepare poultry soup is in two stages: first cook the broth, then start preparing the base.

The chicken soup recipes provided are a basic foundation that can be easily modified to suit your taste. A hot or cold first dish is made spicier with hot pepper or garlic. A bouquet of seasonings will help enhance the aroma, and an increased amount of vegetables will add sweetness. The taste, benefits and nutritional value of the finished first course are enormous. Different cooking techniques and a range of products will make the family menu unique and varied.

It's hard to find a person who doesn't like chicken soup. Chicken meat, especially breast fillet, is considered a light dietary product, easily digestible, and healthy. Don't hesitate to include chicken soup in the diet of children, adults and the elderly.

This excellent first course can be cooked from various parts of the chicken and even from its giblets. Sometimes only chicken broth is used as the liquid base. Very tasty soups are made with the addition of meatballs and dumplings made from minced chicken. Even sophisticated and picky gourmets like chicken soup.

Various ingredients can be included in chicken soup: cereals, vegetables, noodles, mushrooms, peas, herbs, cream, cheese, spices, onions, garlic. Based on chicken broth, you can cook an excellent cream soup, with the addition of semolina or flour. Soup made from peeled chicken breast is considered less high-calorie and more dietary. The breast loin is rich in valuable proteins and practically devoid of fat.

Chicken soup is quite easy to make. First, boil the meat, and then add the remaining ingredients according to the recipe. Cooking time for chicken depends on the age of the bird. The meat of young chickens will be ready in 20-30 minutes, the meat of a one-year-old bird in 50-60 minutes, but it will take 2-3 hours to cook an old domestic chicken.

On our website you will find a variety of recipes for making chicken soups - from classic to the most unusual. Each time you change additional ingredients, you can try different variations of chicken soup. Therefore, we can confidently say that you will never get tired of chicken soup!

The secret of a delicious soup lies in the broth. Cook buckwheat soup in chicken broth with the addition of vegetables and enjoy a delicious first course. Easy, fast, satisfying.

There are recipes that I call universal. That is, those that are tasty, healthy, liked by everyone, and most importantly - quick and easy to prepare. Chicken meatball and noodle soup is just that.

If you are looking for an inexpensive recipe for a healthy and tasty soup, I suggest you pay attention to chicken soup with oatmeal in a slow cooker. Minimum fat, simple heat treatment without frying, excellent results!

A simple and dietary buckwheat soup with chicken broth is suitable for a day or evening menu for children and adults. The soup turns out rich, very aromatic and home-made.

If you managed to buy chicken necks, I suggest making a delicious soup out of them. Semolina will give the dish a delicate consistency. I cook it in a slow cooker, but it will be just as tasty in a regular saucepan.

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Homemade chicken soup is an excellent meal for everyone. Since such poultry is kept in favorable conditions, its meat is more dietary. This chicken broth is perfect for convalescent patients, as well as for people with weakened bodies. It may be noted that poultry meat differs in appearance and texture. It has a lighter shade and feels denser to the touch. However, this should not be a cause for concern. When finished, it will not be tough if you cook it according to certain rules.

Cooking features

How to cook poultry? Unlike commercially raised broilers, domestic chicken has denser meat. Therefore, when cooking it, it is advisable to use low heat, and it must be cooked for a long time. This is the only way you will get delicious broth and tender meat.

Recipes for chicken soups prepared at home can be different, but noodles are considered a classic. Children especially like this dish. How to cook it?

Homemade chicken soup

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

• 1 kg with bones;
• 2 bay leaves;
• 1 small onion;
• 2 cloves of garlic, cut into pieces;
• 1 teaspoon dried thyme or 2 sprigs fresh;
• 5 liters of water;
• 400-500 grams of egg noodles;
• 3 celery stalks, finely diced;
• 2 large carrots, quartered lengthwise and thinly sliced;
• 1 medium onion, finely chopped (in addition to the halves above);
• Salt and ground black pepper, to taste;
• 4 tablespoons fresh parsley, chopped;
• 4 tablespoons chopped fresh dill.

How to prepare broth?

Homemade chicken soup, the recipe for which is given in this article, is very easy to prepare. Cut the bird into pieces (cut off the wings, legs, etc.). Then use a heavy, sharp knife to slice the carcass across the bones. This will expose the bone marrow and release it, which is very beneficial because it contains a lot of iron). Leave the legs whole, do not cut off any skin or fat fragments from them.

In a large soup pot, combine chicken pieces with 2 bay leaves, onion halves, 2 garlic cloves, cut into pieces, and 1 teaspoon dried thyme. Add 5 liters of water and bring to a boil. Using a large spoon, skim off and discard any foam that rises to the top. Reduce heat to a gentle simmer and simmer, partially covered, for an hour and a half. The broth should barely bubble. Only in this way will homemade chicken meat be tender and the broth rich.

What to do next?

Once done, remove the chicken pieces and once they are cool enough, remove the meat from the bones (you will add the meat back to the soup later). Remove the bones. Cover the meat with foil or a lid to prevent it from drying out.

A delicious homemade noodle soup with chicken will be made as follows. Strain the broth into a large heatproof bowl using a sieve. If you want to get rid of excess fat, place a paper towel on the bottom of the sieve.

After this, rinse the pan in which you cooked the broth and place it on medium heat. Add 2 tablespoons olive oil and fry 3 finely chopped celery stalks, 2 thinly sliced ​​carrots and an onion. Add salt and simmer over medium heat for 5 minutes or until the vegetables are softened.

Making soup

Pour the chicken broth back into the pan and add salt and pepper to taste. Bring to a boil and continue cooking for another 15 minutes. Add shredded chicken and egg noodles and continue cooking until noodles are done. Turn off the heat and add fresh parsley and dill to the prepared homemade chicken soup. Pour into plates and serve.

As you can see, this method of preparation is not difficult at all. If desired, you can also make soup with homemade noodles and chicken, the recipe for which is completely identical. To knead the pasta dough, you only need three ingredients: eggs, flour and water. Just roll it out into thin layers, cut it and dry it. The consistency is similar to dumpling dough, so there shouldn’t be any difficulties.

Other options

This is a classic way to cook poultry, but it's far from the only way. There are many different first courses that are easy to make at home. For example, you can make kharcho soup from homemade chicken. Although this dish is traditionally made from beef, a poultry version also exists.

This is a hot spicy soup that is prepared with lots of herbs and spices. A special component of this dish are walnuts, which act in the same way as dairy products. They help soften the harsh flavor of the stew and give the soup a softer, more enjoyable texture. If you don't eat spicy foods, you can reduce the amount of spices recommended in the recipe.

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

• 1 kg chicken thighs (6-8, depending on their size), skinless and boneless;
• 2 liters of chicken broth;
• 5 pieces of prunes (dried plums), pitted;
• 1/2 cup tomato paste;
• 1 cup long grain rice;
• 3 red onions, large (or 4 if small or medium), finely chopped;
• 2 bunches of fresh cilantro, finely chopped (about 1 cup);
• 2 bunches of fresh parsley, finely chopped (about 2 cups);
• 3-4 cloves of garlic, peeled;
• Table salt;
• 1 green chile pepper (such as serrano or jalapeno), fresh;
• 1 red chili pepper (such as Fresno pepper), fresh;
• 1 cup walnuts, finely chopped;
• 2 tablespoons coriander, ground;
• 2 tablespoons mint, fresh, chopped or 1 tablespoon dried mint;
• 1 tablespoon fenugreek, ground (can be replaced with mustard seeds);
• 2 bay leaves;
• Black pepper to taste.

How to cook?

Cut the chicken thighs into 2-3cm pieces and place in a large 4 quart saucepan. Add chicken broth, prunes and tomato paste. Bring to a boil, then reduce heat and simmer for 30 minutes.

Add the rice, red onion, half the chopped cilantro and half the parsley, and simmer for another 15 minutes.

Meanwhile, sprinkle the garlic cloves with a pinch of salt and chop them finely. Halve the peppers, remove the seeds and chop finely. In a bowl, combine the garlic and pepper with the walnuts and add the remaining chopped parsley and cilantro. Pour about 1 cup of hot soup stock into the mixture and stir until smooth. Pour the mixture back into the boiling soup and add the coriander, mint, fenugreek and bay leaf. Simmer the soup for another 10 minutes, then season with salt and pepper to taste. Divide into shallow bowls and serve with wheat or corn tortillas.