Soup recipe set. How and how long to cook a soup set? Homemade chicken noodle soup
Chicken soup even sounds delicious and appetizing, but with homemade noodles or dumplings... And although the popular proverb states that if there was a chicken, a fool would cook it, one can only agree with this in some way: chicken soups are obviously successful. Chicken meat is an irreplaceable product for its biochemical properties, and chicken broth, properly prepared, is a great pleasure for both adults and children.
To ensure that the process of cooking chicken soup does not cause you unnecessary trouble, you need to choose the right pan, the volume of which would have a reserve of free space (1-1.5 liters) to avoid splashing out its boiling contents. It is important to at least approximately calculate the portion size of this content: 1 liter of chicken soup yields approximately 3-4 servings.
You can cook chicken soup from any parts of a processed and gutted chicken carcass - it depends on your choice of which part to use where, but there must be bones for the broth. If you have fillet, add the soup set along with it to enrich the broth. A frozen chicken carcass or set must be defrosted and thoroughly washed in several waters before cooking.
1. Homemade Chicken Noodle Soup Recipe
A completely win-win soup that can please both guests and household members on weekdays and holidays. The ingredients for this soup are almost always at hand.
Ingredients:
- fresh onions - 2 medium onions;
- sweet pepper - half a pod;
- fresh potatoes - 4-5 pieces;
- drinking water - 3 liters;
- fresh chicken egg for noodles - 1 piece;
- flour for noodles.
Prepare homemade chicken noodle soup like this:
- Bring the contents of the pan to a boil over high heat, reduce the heat to moderate or even low heat and cook for 40-50 minutes.
- While the broth is cooking, you need to prepare homemade noodles by kneading a stiff dough from flour and 1 egg in a bowl. Roll out the kneaded dough as thinly as possible into a sheet, from which cut into narrow ribbons of your preferred length.
- Cut the peeled fresh potatoes into cubes, cut the peeled fresh carrots into thin slices or grate them on a coarse grater, chop the onion into cubes and cut the sweet pepper into squares or strips. Fry all chopped vegetables, except potatoes, in olive oil for no longer than 4-5 minutes, then lower them together with the potatoes into boiling prepared broth, after removing the cooked meat from it.
- The entire contents of the pan should be simmered over medium heat for 10-12 minutes, and then the finished chicken, cleaned of bones and cartilage, and homemade noodles prepared for the broth are returned to the chicken soup. In this composition, cook the chicken soup from boiling for another 5 minutes. Serve the soup hot in tureens or deep plates and garnish with chopped dill or parsley and half a boiled egg.
2. Homemade chicken noodle soup
It would seem that chicken soup with noodles is not much different from chicken soup with homemade noodles, but preparing it is much easier, although the taste of homemade noodles is something!
Ingredients:
- chicken soup set: legs, thighs, breasts - 500-600 grams;
- fresh carrots - 2 medium roots;
- vermicelli - 100-150 grams
- fresh potatoes - 4-5 pieces;
- boiled chicken egg to decorate the soup - 1 piece;
- pepper, salt, bay leaf and herbs - to taste;
- drinking water - 3 liters.
To prepare chicken noodle soup at home like this:
- Pour water in the calculated volume into a saucepan of suitable volume and place the washed soup set. Along with it, salt and spices, except for the bay leaf, which should be added a couple of minutes before the end of cooking the broth and be sure to be removed and thrown away.
- You can immediately put coarsely chopped carrots and a whole peeled onion into the pan, so that you can later remove them and throw them away. Bring the contents of the pan to a boil over high heat, then turn it to medium or even low and remove the periodically generated noise with a slotted spoon so that the broth is clear and without flakes of noise.
- The preparation time for chicken broth is about 50 minutes, and add diced fresh potatoes 20 minutes before this time, although there is an option without potatoes at all. Remove boiled vegetables and meat before adding potatoes.
- As an option: the broth is cooked without carrots and onions, and they are lightly fried for a short time - 3-5 minutes - in vegetable or olive oil and poured into the boiling soup.
- After adding the fried vegetables, the soup should simmer over low heat for about 12 minutes, then return the sorted boiled chicken meat to it and add the vermicelli along with it. After 3-5 minutes, remove the pan with soup from the heat and leave covered for half an hour. Serve hot in tureens or deep plates, garnished with chopped dill or parsley and half a hard-boiled egg.
3. Chicken Dumpling Soup Recipe
This version of chicken soup with dumplings is very attractive, and there is no need to be intimidated by the word “dumplings” - they are even easier to prepare than homemade noodles. But this brings variety to the home menu.
Ingredients:
- chicken soup set: legs, thighs, breasts - 500-600 grams;
- fresh carrots - 1-2 medium roots;
- fresh onion - 1 medium onion;
- fresh potatoes - 1-2 pieces;
- fresh sweet pepper - 1 piece;
- pepper, salt, bay leaf and herbs - to taste;
- drinking water - 3 liters.
For the dumplings:
- fresh chicken egg - 1 piece;
- flour - how much will go in;
- fresh garlic - 1 clove;
- chopped fresh herbs - according to preference;
- vegetable oil - 1 tablespoon.
Here's how to prepare chicken soup with dumplings:
- 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, finely chop the onions with a knife. Fry chopped vegetables in a frying pan in vegetable or olive oil. Wash the peeled potatoes and cut into cubes. Cut the washed sorrel with a knife.
- Remove the chicken from the prepared broth onto a plate. Add chopped potatoes and chopped sorrel to the broth and cook for 10 minutes over medium heat. Then add the deboned boiled chicken meat into the soup and cook the chicken soup with sorrel over low heat.
7. Chicken Corn Soup Recipe
Chicken soup is good with any cereals and pasta - canned corn is also a good companion for it.
Ingredients:
- 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;
According to a simple recipe, cook chicken soup with corn as follows:
- Place prepared chicken meat, peppercorns and bay leaves, washed and peeled fresh carrot roots, washed tomatoes and whole sweet peppers in a pan with boiling water and cook for 40 minutes, periodically removing the resulting noise.
- Remove the chicken and vegetables from the prepared broth, remaining on low heat. Use vegetables as desired, and remove the chicken meat from the bones and return it to the pan with the broth, add strained corn and finely chopped fresh herbs.
- Beat fresh chicken eggs and slowly pour into the boiling broth, stirring continuously. As soon as the soup returns to a boil, remove it from the heat and let it simmer, covered, for 30 minutes. Serve hot with croutons.
8. Recipe for chicken soup with mushrooms in Polish
Chicken soup with mushrooms and even in Polish - still intriguing! Let's now figure out what products are needed to prepare this version of chicken soup...
Ingredients:
- chicken fillet - 500 grams;
- champignons - 400 grams;
- thin vermicelli - 50 grams;
- onions - 2 pieces;
- tomato puree - 100 grams;
- fresh carrots - 1 root;
- fresh dill and parsley - several sprigs;
- salt and ground black pepper - to taste.
Prepare chicken soup with mushrooms in Polish as follows:
- Place the prepared chicken fillet in a saucepan with water and cook for 40 minutes, periodically removing the resulting noise.
- Peel vegetables and mushrooms, rinse and cut mushrooms into slices, carrots into thin slices, and onions into cubes.
- Remove the finished chicken fillet from the broth, cool enough and cut into large pieces. Place chopped mushrooms and vegetables into boiling broth and cook until the onion is soft.
- 5 minutes before the soup is ready, place the chopped meat and tomato puree into the pan. At the very end of cooking, add vermicelli and let it boil for just 1 minute.
- All that remains is to season with salt and pepper. Remove the soup from the heat, pour into bowls and serve hot, garnished with chopped fresh herbs.
9. Recipe for chicken soup with eggs
Ingredients:
- 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 a salted fresh egg and pour it into the boiling soup in a stream while stirring. Finish cooking the chicken and egg soup by adding bay leaves and fresh chopped herbs.
10. Original recipe for chicken broccoli soup
A very attractive recipe for chicken soup with broccoli - everything is in it: taste, benefits, and looks attractive. You can surprise your household and even guests with this soup if you prepare it exactly according to our recipe.
Ingredients:
- 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.
According to the original recipe: chicken soup with broccoli - prepare as follows:
- Place chicken breasts in a saucepan with water, bring them to a boil and remove, and leave the broth on the fire for another 30 minutes.
- Disassemble the slightly cooled meat into pieces. Cut the peeled onion into half rings and fry it in a frying pan with olive oil until tender. Cut the peeled carrots into wheels and add to the fried onions and continue to fry them together for 5 minutes.
- Rinse the broccoli, disassembled into florets, under running water and allow to drain in a colander, then add it to the vegetables and simmer over low heat, covered, for 10 minutes.
- All that remains is to add chicken meat and stewed vegetables, salt, pepper and other spices to the boiling broth and continue to cook the chicken soup with broccoli for 20 minutes. Serve the soup hot with sour cream in each serving.
- It is very important to cook the chicken broth over low heat so that it turns out light and clear. Be sure to remove the noise with a special slotted spoon so as not to spoil the appearance of the broth with ugly flakes.
- Fried carrots will give the broth a pleasant amber hue. If it is not in the recipe, turmeric, for example, will cope with this.
Chicken puree soup accepts any vegetables: pumpkin, zucchini, potatoes. They should first be cooked separately and added to the blender along with other recipe ingredients for the puree soup. You can’t spoil the puree soup with vegetables, but reasonable proportions must be observed.
I made chicken soup from a soup kit. I love soups with bones, they turn out tasty and rich, just like from my childhood.
To make chicken soup I used:
-chicken soup set 4650 BYR.
-potatoes - 350 gr or 1500 Belarusian rubles.
-carrots - 95 g or 385 Belarusian rubles.
-onion - 100 g or 605 Belarusian rubles.
-rice - 50 g or 442 Belarusian rubles.
- water 2.5 liters
- pepper and salt to taste
In total, the soup cost 7,582 Belarusian rubles. or 0.58 euros. I would definitely add greens to the list, but I didn’t like the greens that I saw in the store, they weren’t green at all.
This is the same soup set.
potato 
washed and peeled the carrots 
onions - one for the broth while the soup is cooking, and one for frying with carrots 
I took 50 grams of rice, if you like it thicker, take more-)
Well, then the process is simple, we rinse our soup set, fill it with cold water, when the water boiled I added one peeled onion. I cooked for 30 minutes. 
The broth turns out very rich. When the broth is ready, remove the chicken and catch the onion. And then rice comes in, then after 5 minutes, potatoes, after another 10 minutes, frying carrots and onions. Well, that's all.
I didn’t take a photo of the finished soup, so I’ll steal a photo from my husband) 
Finally, my daughter was happy-) And of course there is not enough meat in the soup set, but somehow I don’t like meat in chicken soup, and my daughter doesn’t eat it at all. Therefore, I didn’t buy any additional meat, but if everyone in your family loves chicken meat, then it’s worth buying a small fillet-)
Soups
- one of the main traditions of Russian cuisine. No first course
in Rus' not a single meal was complete.
What can I say! Until now, when we come abroad, our
The first thing men do when dining at a hotel is look for a huge cauldron of soup. And they get very upset
if they don’t find it (fortunately, many foreign hotels take this feature into account
our tourists, and prepare the first course especially for them). All because
Even on vacation, men are not ready to give up soups. It's unlikely they'll want to
do this on New Year's holidays as well. After all, after heavy New Year's food
I want something hot and enveloping.
So that you can please your loved one, we have collected for you
TOP 5 delicious New Year's soups!
[pagebreak]
4 potatoes
3 tbsp. spoons of cream cheese
2 liters chicken broth
1 stalk of celery
3 cloves garlic
1 onion
Parsley root
3 sprigs tarragon
pepper, salt to taste
laurel
sheet
How to make creamy potato soup with tarragon:
Chop the onion, celery, parsley and fry in oil.
Heat the broth, add overcooking and potatoes to it,
cut into cubes. Cook for 10 minutes, then add bay leaf, pepper,
salt, tarragon. Dissolve the cheese.
Potato cream
Tarragon soup is ready.
Bon appetit!
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100 g mushrooms
200 g cabbage
200 g prunes
1 celery root
1 carrot
1 onion
1 tomato
1 tbsp. spoon of sugar
How to prepare mushroom soup with prunes:
Boil the mushrooms.
Grated carrots, finely chopped onions, celery, cabbage
put in a saucepan, add a little water, simmer for 7 minutes. Put chopped
tomato, sugar, add mushroom broth. Keep on low heat for 20 minutes.
Soft prune
put into prepared vegetables.
Pour mushroom broth over everything along with mushrooms and cook for 20
minutes.
Mushroom
Prune soup is ready.
Bon appetit!
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Carrot-mint soup
4 carrots
1 onion
500 ml milk
25 g butter
3–4 sprigs of mint
500 ml vegetable broth
salt pepper
Melt butter in a saucepan, put grated carrots in it, fry for 5 minutes.
Pour in broth and milk, cook for 15 minutes.
Beat the soup in a blender, add mint.
Carrot-mint soup
ready.
Bon appetit!
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Solyanka with shrimps
100 g shrimp
3 pickled cucumbers
50 g olives
10 g capers
1 onion
2 tbsp. spoon of tomato paste
1 lemon
pepper,
salt, bay
sheet
How to cook solyanka with shrimp:
Boil shrimp, cool, peel. Do not pour out the broth.
Chop the onion, fry, and add tomato paste at the end.
Place onions, chopped cucumbers, and
capers, spices. Cook for 10 minutes.
At the very end of cooking, add shrimp, olives, thin
lemon slices.
Solyanka
with shrimps
ready.
Bon appetit!
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Chicken soup with vegetables
300 chicken
1 small zucchini
1 small eggplant
100 g curdled milk
1 egg
1 tbsp. spoon of flour
1 lemon
pepper, salt
How to make chicken soup with vegetables:
Boil the chicken, separate the meat from the bones, cut into pieces. Add
Add diced eggplant and zucchini to the broth. Cook until done.
Pour into soup
curdled milk, an egg and flour separately diluted with broth. Add 2 tbsp. spoons
lemon juice, add chicken, bring to a boil and turn off the heat.
Chicken
The vegetable soup is ready.
Bon appetit!
How to make carrot mint soup:
- Melt butter in a saucepan, put grated carrots in it, fry for 5 minutes.
- Pour in broth and milk, cook for 15 minutes.
- Blend the soup in a blender and add
Meat for the soup set is usually cut from the rib, chest and vertebral parts.
A soup set is cheaper than meat (for example, a beef soup set costs about 100-150 rubles per kilo), but the soup with it turns out to be satisfying and not too greasy. In addition, the soup set does not need to be cut up, although it is still worth removing bones and other inedible parts after cooking the broth. To cook a tasty and nutritious dish, choose a soup set with sufficient meat content.
Many people mistakenly believe that soup chicken is only good for...
for broth - rather dry, tough, not enough meat. But no! Even in conditions
If you have a limited budget, you can cook 4 chickens at once from just one soup chicken
varied, tasty and healthy dishes. Take a notepad and write down.
First we need to boil the chicken thoroughly and
prepare the broth. Rinse the chicken, add water, and when it boils, drain and
add a new one.
You need to cook the chicken for a couple of hours. To make the meat softer, add
add a little table vinegar to the water. You need to salt the broth before cooking - so in
the chicken will retain its flavor.
The broth is ready. Let's get straight to the recipes.
The first recipe. Chicken noodle soup
Tastier and healthier than “Rolton”, this recipe will come in handy when
colds and simply in cold weather.
Add carrots, onions, garlic and noodles to the prepared broth.
If desired, cut the potatoes.
Place half a hard-boiled egg into the finished dish.
The second recipe. Chicken thighs in sour cream
We begin to gut the chicken itself - with the right approach we
there will be enough for three more recipes. First, cut off the legs.
Pour vegetable oil into a frying pan and fry there
a couple of cloves of garlic. When will he turn
into a washcloth, throw it away and place the chicken thighs in the frying pan. Fry
until a crispy crust appears, then simmer with the addition of sour cream.
Ready-made thighs are delicious served with either rice or
potatoes, which need to be topped with sour cream. As a result we have
It turned out to be two large appetizing portions.
Recipe three. Pasta with chicken breast
Italian pasta recipe, hearty and delicious.
Peel the breast and cut it into equal squares.
Fry in vegetable oil and salt.
While the chicken is browning, boil the pasta. They have to
remain firm, “al dente” as the Italians say. To prevent pasta
stuck together, drop a little oil into the water.
Add everything to the pan with the fried chicken.
lying around in the refrigerator: usually tomatoes, pickled cucumbers, cheese, mushrooms.
A special chic is heavy cream. They will give the dish a restaurant taste. But then - no cheese and pickles. Understand,
Why.
When the dressing is ready, place the pasta in the frying pan.
stir and simmer for a maximum of a minute. Sprinkle with garlic and serve.
Recipe four. Chicken salad cocktail
Now let's gut the leftover chicken - cut off pieces of meat from
bones, clean the skin from the wings, neck and back. You'll end up cutting more
a rather large bowl of meat.
