home → Fish and seafood What soup to make from chicken broth. Making vermicelli soup. Diet option with egg

What soup to make from chicken broth. Making vermicelli soup. Diet option with egg

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

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

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

1. Homemade Chicken Noodle Soup Recipe

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

Ingredients:

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

Prepare homemade chicken noodle soup like this:

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

2. Homemade chicken noodle soup

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

Ingredients:

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

To prepare chicken noodle soup at home like this:

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

3. Chicken Dumpling Soup Recipe

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

Ingredients:

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

For the dumplings:

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

Here's how to prepare chicken soup with dumplings:

Pour water in the calculated volume into a saucepan of suitable volume and place the washed soup set. Along with it, salt and spices, except for the bay leaf, which should be added a couple of minutes before the end of cooking the broth and be sure to be removed and thrown away. Cook the chicken broth for no more than 50 minutes, periodically removing the resulting noise with a slotted spoon so that the broth is cooked clear and without flakes. If you prefer this soup with potatoes, then add diced, peeled potatoes into the broth 20-25 minutes before final cooking.
Peeled and washed onions, sweet peppers and carrots, grate and cut and fry in vegetable oil for 5-7 minutes with constant stirring. Place the prepared fried vegetables into the cooking broth after the dumplings are ready.
While the broth is cooking, without wasting any time, start making the dough for the dumplings. Divide the chicken egg into white and yolk, putting the first one in the refrigerator temporarily. Place the yolk, butter, 3-4 tablespoons of flour and salt in a suitable bowl - mix everything thoroughly and pour in 150-200 milliliters of hot chicken broth while stirring, adding chopped garlic and herbs. Add more flour until the dumpling dough has the consistency of sour cream.
Take the chilled white of a fresh chicken egg, beat it into a thick foam and gradually add the dumplings into the creamy dough. By this time the potatoes should be almost cooked and you can add the dumplings to the boiling broth. The process is simple, but first you need to dip a teaspoon into the hot broth and immediately, picking up the dough, lower it into the boiling water of the broth. Dip the spoon every time so that the dough does not brew on it and the dumplings turn out the same. The finished dumplings noticeably increase in volume and float up and you need to cook them for 3-4 minutes, then add the fried vegetables and continue cooking over low heat for the last 5 minutes.
Chicken soup with dumplings is ready. This soup is served hot in tureens or deep serving bowls, garnished with chopped herbs on top. Everyone uses additional spices to taste.

4. Chicken rice soup recipe

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

Ingredients:

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

Prepare chicken soup with rice as follows:

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

5. Simple recipe for creamy chicken soup

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

Ingredients:

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

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

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

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

6. Spring recipe for chicken soup with sorrel

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

Ingredients:

chicken meat - 500 grams;
fresh sorrel - 200 grams;
fresh potatoes - 3 pieces;
fresh carrots - 1 root;
onion - 1 piece;
vegetable oil - 3 tablespoons;
table salt - to taste;
bay leaf and black peppercorns;
drinking water - 2.5 liters.

Prepare chicken soup with sorrel according to the recipe:

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

7. Chicken Corn Soup Recipe

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

Ingredients:

chicken meat - 300-400 grams;
fresh carrots - 1 large root;
fresh ripe tomato - 1 piece;
sweet pepper - 1 piece;
fresh chicken eggs - 3 pieces;
canned corn - 1 jar;
salt and spices - to taste;

By simple recipe Cook chicken soup with corn as follows:

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

8. Recipe for chicken soup with mushrooms in Polish

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

Ingredients:

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

Prepare chicken soup with mushrooms in Polish as follows:

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

9. Recipe for chicken soup with eggs

Ingredients:

chicken meat - 400 grams;
bouillon cubes - 2 pieces;
chicken egg - 1 piece;
fresh potatoes - 4 pieces;
fresh carrots - 1 root;
fresh onion - 1 piece;
salt - to taste;
fresh dill - by preference.

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

10. Original recipe for chicken broccoli soup

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

Ingredients:

chicken breast - 500 grams;
broccoli cabbage - 400 grams;
fresh carrots - 1 root;
onion - 1 piece;
olive oil - 3 tablespoons;
drinking water - 2 liters;
salt and pepper - to taste;
fresh greens - by preference.

By original recipe: chicken soup with broccoli - prepare like this:

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

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

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

Fill the meat with water so that it is completely covered with liquid. Let it cook until it boils. Then drain the first water so that the broth is not cloudy - this is the first secret of transparency.

Place the chicken in a pan filled completely with clean water and place it on the stove. The second secret is not to cook it, but to simmer it over low heat for 2 hours. Add salt, pepper and bay leaf.

We clean all the vegetables and cut into cubes. The potatoes are larger (they can be cut just before putting them in the pan), and the onions and carrots are smaller.

After 2 hours, add the prepared potatoes to the broth with homemade chicken.

Following it, we lower the rest of the vegetables. The chicken meat has already become soft, so we take it out of the broth. Continue cooking the soup for 20-30 minutes over medium heat until the vegetables are fully cooked.

Add vermicelli. Chicken leg cooled down a bit. We take it apart and separate the meat from the bones. So, in each serving of soup there will be a piece domestic chicken. Add meat, cook for another 5 minutes.

Don't forget about greenery.

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 provide 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 prolonged cooking there are practically no vitamins and microelements left in vegetables, but... But... homemade soup- it’s so tasty and cozy that I don’t even think about giving up cooking them. I especially love cooking soups in golden, clear chicken broth. Today I offer you basic recipe. So, we prepare soup with chicken broth - simple and tasty.

Ingredients (for a 4 liter saucepan):

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

Recipe with photos step by step:

1. First prepare the broth. I always cook first courses from poultry. The broth turns out to be richer, more aromatic and less harmful. If you have chicken from a poultry farm, it is better to put it in cold water and boil after boiling for 10 minutes. Then drain the first broth and cook the soup according to the recipe. It is best to cook broth from chicken on the bone; it will not work from fillet rich taste and colors. I usually use the bones that remain after cutting the chicken into portions, but you can also use legs, drumsticks, thighs, etc. Wash the chicken meat thoroughly, remove any remaining feathers, cut off excess fat, membranes and veins. Pat chicken dry with paper towels. Place in a saucepan. To make the broth taste bright, you need to cook the chicken with vegetables and spices. I took the standard set - onions, carrots, bay leaves and allspice. Peel the vegetables and wash them thoroughly. There is no need to chop them finely. Large carrots can be cut into 2-3 parts, no more. Leave the onion whole or halve. In addition to the ingredients listed above, you can add celery or parsley root, a bunch of herbs tied with thread, etc. to the broth.

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

3. While the broth is cooking, I suggest not wasting time, but preparing the other ingredients of the chicken soup. Peel the potatoes, carrots and onions and wash thoroughly.

4. Prepare roasted vegetables. Coarsely grate the carrots or cut into thin strips.

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

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

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

8. Remove soft rosy vegetables from heat and cool.

9. Prepare the potatoes. To prevent it from turning black while you are preparing other vegetables, you can fill it with cold, clean water. Cut it into cubes or bars. I like my potatoes to be soft in my soup, so I prefer starchy varieties. If you want the potatoes to retain their shape and texture in a dish, choose low-starch tubers, which usually have a white core.

10. Remove the chicken from the finished broth and let it cool. Also remove spices and vegetables, they will no longer be needed. Place the pan with the broth back on the fire and bring to a boil.

11. Add potatoes. Cook after boiling again for about 10 minutes.

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

13. Remove 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 indicate the spices indicated in the recipe; you can choose them to suit your taste.

16. Cook the soup for another 5-7 minutes. 1-2 minutes before readiness, you can add a small bunch of fresh, finely chopped herbs and turn off the stove after the soup boils. Serve warm or hot. This is how you get soup with chicken broth - very simple and tasty.

I also suggest looking at others

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

Shchi from chicken and fresh cabbage

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

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

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

How to cook chicken noodle soup?

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

500 grams chicken fillet cut into pieces and place in a two-liter saucepan. Fill it with water and cook until tender.
Grate 100 grams of carrots on a coarse grater.
Cut 250 grams of peeled potatoes into cubes.
Cut 100 grams of onion into half rings.
In a preheated frying pan, fry the onions and carrots until golden brown.
Remove the fillet from the pan, cool it and cut it into small pieces.
Place all the prepared ingredients and 120 grams of vermicelli into the boiling broth. Stir to prevent the pasta from sticking.
Add salt, bay leaf and pepper to the soup.

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

Chicken soup with dumplings

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

Rassolnik with chicken

Make this for lunch tasty soup and please your loved ones original dish. You will learn how to cook chicken soup from our recipe:

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

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

Chicken soup with meatballs

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

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

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

Chicken soup with homemade noodles

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

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

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

Buckwheat soup

Not every housewife knows how to cook this dish, so we suggest you try cooking it according to our recipe. If you didn't know how to cook before buckwheat soup in chicken broth, now learn how to do it.

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

Serve the dish hot with crackers or black bread.

Hodgepodge with chicken broth

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

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

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

Sorrel soup with chicken broth

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

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

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

Chicken soup in a slow cooker

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

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

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

Mushroom soup

You can prepare this dish either from forest mushrooms, and from champignons. How to cook chicken soup with mushrooms?

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

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

Conclusion

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

Not so long ago, the world enthusiastically read the book “Chicken Soup for the Soul” - not of culinary content, but with a “delicious” kitchen title. Why is broth so good that it is suitable for both the stomach and the soul? This is a flavorful, nutritious dish that contains no unnecessary calories, and at the same time is wonderfully filling, warming, delicious in itself and aromatic. It is no secret that for people who have undergone surgery or a serious illness, doctors prescribe chicken broth for two or three days. This dish is perfect for eating either on its own or as a base for soup or borscht.

Chicken broth soup - preparing food and utensils

How to cook chicken broth? As easy as pie! If you boil a chicken, then wash it well before doing this, cut off the fatty pieces, membranes, and immediately salt the water. After cooking for 20 minutes, the chicken will be ready, as will the broth. If you cook fillet, the broth will be low-fat, but chicken wings, thighs and meat with bones contain a lot of gelling substance. This broth can harden in the refrigerator, so you can use it to make jellied meat.

What do you need to make chicken broth soup? Potatoes, carrots, onions, celery, mushrooms - any vegetables will brighten up the taste of the dish, adding new notes of aroma. Don't forget about cereals or pasta, as well as greenery.

Chicken broth soup recipes:

Recipe 1: Chicken broth potato soup

If you are limited in products, then prepare the simplest potato soup in chicken broth. A little secret - a pinch of young parsley will make the dish unusually aromatic, giving it a mushroom smell.

Required ingredients:

Chicken broth 1.8 liters
Potatoes 3 pieces
Fresh parsley

Cooking method:

Place the chicken broth on the fire.
You need to peel the potatoes, cut one into cubes, and just wash two thoroughly. Place potatoes (both whole and cut) in water for 10 minutes - this will help remove starch from the root crops.
When the broth boils, add the potatoes.
Cook the soup for about 15 minutes. After this period of time, you need to catch the whole potatoes and mash them, and then return them back to the pan.
A couple of minutes before cooking, add finely chopped parsley to the pan.

Recipe 2: Chicken broth soup with celery

Potatoes are not the best useful product for those who want to lose weight, as it is rich in starch and therefore carbohydrates. If you do not want to add extra calories to the dish, then replace the potatoes with celery and its tubers. You can also add greens to this incredible healthy vegetable. This chicken broth soup can be safely considered dietary, since we will not fry vegetables.

Required ingredients:

2 liters of broth
Celery 1 tuber
Celery greens
1 carrot
1 large onion.

Cooking method:

Place the pan with the broth on the fire.
While the broth is boiling, prepare the vegetables. Peel, wash and cut the celery tuber into cubes.
Wash the carrots and finely grate.
Finely chop the celery greens.
Place celery and carrots into the boiling broth, cook the vegetables for about 15 minutes, during which time the vegetables will become soft. Three minutes before cooking, add chopped celery.

Recipe 3: Chicken soup with mushroom broth

There is no soup more satisfying than cream soup. Dish French cuisine restaurant-grade food is loved by our fellow citizens for its mild taste, delicate consistency and ease of preparation. You will need potatoes, mushrooms (any variety) and chicken broth.

Required ingredients:

Broth 1.5 liters
Potatoes 4 tubers
Mushrooms 400 grams
Fresh parsley

Cooking method:

Place a saucepan filled with chicken broth on the heat.
Peel the potatoes and wash them well. Wash the mushrooms and cut them in half.
Place the vegetables in the broth and cook them for about fifteen minutes. Use a spoon to catch the vegetables and use a blender to puree them, adding the broth little by little until the mixture is homogeneous. When you have a puree, send it to the stove, slightly diluting it with the remaining broth to the desired rarity.
Cook the puree soup for another seven to eight minutes, after which you can serve it with a sprig of fresh parsley.

Recipe 4: Chicken broth soup with cheese

Surely you know that cheese and chicken make a great gastronomic pairing. Who doesn't like chicken and cheese pizza or Julienne? Chicken broth soup with melted cheese is also sure to please your taste.

Required ingredients:

Chicken broth 2 liters
Potatoes 2 tubers
1 carrot
Cream cheese type “Druzhba” 300 grams (3 pieces)
Parsley

Cooking method:

Place a pot of chicken broth on the stove.
Prepare the vegetables. To do this, grate the washed and peeled carrots and cut the potatoes into cubes. Once the broth has boiled, add the vegetables.
About ten minutes after the vegetables, add them to the pan. cream cheese. You can take not only hard processed cheese, but also pasty. Stir the cheese until dissolved and cover the soup with a lid. Cook the soup for another seven to eight minutes.
Three minutes before the end of cooking, reduce the heat and add the herbs to the soup.

Recipe 5: Chicken broth soup with meatballs

Quite a tasty recipe that will allow you to create hearty dish from a small number of products. To prepare meatballs you can use: minced chicken, so pork or beef.

Required ingredients:

Chicken broth for soup 2 liters
Minced meat 300 grams
Onions 2 pieces
Carrot 1 piece

Cooking method:

Place a saucepan with broth on the fire.
Let's prepare the frying. Chop the peeled onion and place it in a frying pan greased with oil. After a minute or two, add the grated carrots to it. Fry the vegetables until golden brown.
Let's mold the meatballs - make small balls from the minced meat. Place them in the boiling broth, then stir and reduce the heat.
About eight minutes after you put the meatballs in the broth, add the vegetables. Simmer the soup over low heat for about ten minutes more.

The soup will turn out more tasty (but it should be noted that along with this it will also be fattier) if you add a little at the end of cooking. butter or cream. And, of course, a win-win option is processed cream cheese.
Do I need to sauté vegetables before adding them to soup? Frying will give the dish more flavor, and also, due to the oil, will make the soup richer and have an attractive golden hue.
Don't forget the bay leaf! Add one or two pieces to the boiling broth. Many housewives neglect this simple action, depriving the soup of its unusual aroma. In general, you can safely put bay leaves in any soups and borscht.
What chicken broth is best to cook soup with? The broth in which the fillet was boiled turns out to be excessively dietary. It is best if it is broth after legs or wings.

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