How to make chicken soup. How to Make Delicious Chicken Soup for Lunch

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

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

1. Always fill the chicken cold water, never use hot or even warm. 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. Read more about how to cook the right chicken bouillon, .

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

1. 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.

1. For real good soup really 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.

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

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

1. 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.

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

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

1. 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?

Alas, this is an ideal achievable only for those who specifically keep their own poultry yard or buy from a farmer they know. For others, the supply is limited to what is available in supermarkets. At best, with what is available on the market, although you most likely will not find a young bird there either. And yet, even an “old hen” is more successful (at least the broth will be good) than a frozen broiler injected with antibiotics and fed for slaughter.

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

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

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

Chicken noodle soup

One of the most popular options for chicken soup. Vegetables are usually added to noodles. Very simple, tasty soup, it's easy to learn the ABCs of making chicken soup.

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 1 medium carrot, diced
• 1 large stalk of celery, thinly sliced
• 1 medium potato, peeled and chopped
• 1.5 liters chicken broth
• 300 g fillet chicken breast, cut into pieces
• 50-70 g thin vermicelli
• 2 tablespoons chopped parsley

Prepare the broth. This recipe uses ready-made (and frozen) chicken broth and already cooked chicken. If you are cooking “from the beginning”, use. And we will continue.

Prepare the vegetables. Heat oil in a saucepan over medium heat. When hot, add the onion and sauté, stirring frequently, for 3 minutes. Add carrots, celery and potatoes and simmer, stirring, for 5 minutes.

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

Chicken soup with egg noodles

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

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

• 2 tablespoons vegetable oil
• 2 medium onions, chopped
• 3 medium carrots, chopped (can be coarsely grated)
• 3 celery stalks, cut into thick slices
• 1 chicken (2-2.5 kg)
• 2 liters chicken broth
• 1 liter of cold water (or as needed)
• 4 sprigs fresh parsley
• 3 sprigs fresh thyme or 1/2 teaspoon dried thyme
• 1 bay leaf
• salt and freshly ground black pepper
• 300-400 g egg noodles
• finely chopped parsley for serving
• 1 egg
• juice of half a lemon

Add butter to a heated frying pan, and when it melts, sauté the onions, carrots, and celery for about 10 minutes, or until they become soft.

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

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

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

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

Chicken soup with rice

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

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

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

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

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

Serve with chopped cilantro (parsley) on a plate.

Chicken soup with almonds

Japanese food. A very exotic soup for us and very characteristic of the Land of the Rising Sun. Be sure to try this recipe, in which almonds are the main seasoning.

• chicken meat 300 g
• 4 things. green onions
• 1 carrot
• chicken broth 700 ml
• half a lemon zest
• 1 tbsp. l. olive oil
• 2 tbsp. tablespoons ground almonds
• 1 tbsp. l. roasted almonds, thinly sliced
• 1 tbsp. l. soy sauce
• 1 tbsp. l. lemon juice
• salt, pepper to taste

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

Chicken bean soup

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

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

• 0.5 kg white beans
• 200-250 g bacon, cut into wide pieces
• 200-300 g chopped white onion
• 100-150 g cup chopped celery
• 2 tablespoons minced shallots
• 1 tablespoon pureed garlic
• 2 bay leaves
• 1 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 2 liters chicken broth
• 300 g diced boiled chicken fillet
• 1 cup grated Parmesan

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

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

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

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

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

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

Chicken soups

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

45 min

42.6 cal

5/5 (1)

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

Buckwheat soup with chicken broth

Kitchenware:

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

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

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

Video recipe for buckwheat soup with chicken broth

More detailed preparation Watch the video for this simple buckwheat soup with chicken broth.

Soup with dumplings in chicken broth

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

List of required ingredients:

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

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

Cooking sequence

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

Video recipe for chicken soup with dumplings

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

Vegetable soup with chicken broth

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

List of required ingredients:

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

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

Cooking sequence

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

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

11. Pour the prepared vegetable soup into plates and add fresh herbs.
    
    

Video recipe for vegetable soup with chicken broth

See also the video interesting recipe, which will help you cook light and tasty soup using chicken broth.

- a very hearty and tasty soup. A light broth, a little chicken, carrots, onions, potatoes and a little noodles is an excellent combination that will please almost everyone. This soup will appeal to both adults and children. Instead of vermicelli, you can use other pasta.

Ingredients

• water 2 l
• chicken fillet 500 g
• potato 250 g
• vermicelli 100 g
• onion 1 PC. medium size
• carrot 100 g
• salt
• ground black pepper
• Bay leaf

The quantities of ingredients are indicated for cooking in a three-liter saucepan.

Preparation

First we need to cook the broth. I use chicken fillet for the broth, although, of course, broth is usually not cooked from fillet, because... it costs more, but gives less flavor and richness to the broth. However, I don’t really like too rich, fatty broth, and it’s much easier to work with fillet (you don’t have to clean it, there’s no waste left). If you want to cook a really rich chicken broth, then you should use a whole chicken or chicken; you need to cook it for 1.5-2 hours over low heat.

So, wash and cut the chicken fillet into medium-sized pieces.

Pour cold water into the pan and place the chicken in it.

Bring to a boil over high heat, then reduce the heat to almost a minimum and cook for about 20 minutes, periodically skimming off the foam.

If you want to get tasty meat, then you need to add salt as soon as it boils, and if you want to get a beautiful clear broth, then you need to add salt at the end of cooking. When the water boils, it is advisable not to cover the pan with a lid, then the broth will be transparent.

While the chicken is cooking in the pan, prepare the vegetables for the soup. There they are, waiting for me.

Three carrots on a medium grater.

Finely chop the onion and place it in a frying pan with preheated sunflower oil for frying at medium power. As you may have noticed, I usually cut the onion into quarter rings. Let's add a little salt.

After 3 minutes, add carrots to the onions, which are good for soup only when fried; simply boiled carrots are generally no good. Carrots only give off color and flavor when roasted. After another 3 minutes, remove the pan from the heat.

Cut the potatoes into wedges or cubes.

When the chicken is cooked, remove the pieces of meat from the broth. Cool them a little and cut them into medium-sized pieces.

Add potatoes to the boiling broth.

After 10 minutes, add onions, carrots and chicken.

Next, add the vermicelli and stir so that it does not stick together.

Now you should salt the soup to taste and pepper (you can add bay leaf to taste). Cook for as long as indicated on the vermicelli package minus 1 minute. We remove the pan from the stove, wait a couple of minutes and you can call your household members to the table for lunch. By the way, the vermicelli will not be left undercooked; there is no need to be afraid; it will finish cooking as it cools.

Ready. Pour it into plates and sprinkle with herbs. Bon appetit!

First, cook one liter of broth from 300 grams of chicken breast. This is how the preparation of soups often begins. Recipes recommend straining the broth and separating the meat from the bones. That's what we'll do this time too. Cut the leek stem (about 25 centimeters long) into thin rings. Cut the chicken from the broth along the grain into pieces. Wash long grain rice (80 g). Dissolve three spoons in a frying pan butter and fry the meat and leeks on it. Add rice and four sprigs of parsley tied with a thread to the boiling broth. Cook over very low heat for about a quarter of an hour, then add the fried meat and leek. Salt and season the dish with spices. After another five minutes of boiling over low heat, pull out the parsley by a thread and add the processed cheese grated with coarse shavings. As soon as it blooms, turn off the heat.

Belarusian recipe

What kind of chicken broth soup should you cook in the summer? During the cauliflower harvest season, it is best to choose a Belarusian recipe. We start cooking it by preparing the broth. To do this, pour 300 grams of fillet with a liter of cold water and put on fire. While the liquid is gurgling (don’t forget to skim off the foam regularly!), disassemble the head of cauliflower into stalks. Finely chop two onions and three carrots. Saute the root vegetables until soft in refined sunflower oil. First, add cauliflower to the broth. After boiling again, cook for five minutes. Then we throw in canned green peas - you can do it together with the liquid from the can. After another three minutes of boiling, add the onion-carrot fry and a spoonful of vegetable seasoning. At the very end of cooking, season the soup with melted cheese. Sprinkle the finished dish with fresh herbs.

With pasta

Like many classic soups featuring chicken, this one is prepared with thin vermicelli. The unusual thing about the dish is that we fry the “spider web” - as the pasta for the broth is often called. This will give the soup an interesting flavor, and the noodles will not boil over, as is usually the case. Fill half a kilo of chicken with two liters of cold water, throw in a peeled onion and one peeled one. Cook the broth. Let's strain it. We discard the vegetables and separate the meat from the bones. Return the broth to the stove. Add two potatoes cut into cubes. We fry carrots and onions, as in the previous recipe. We also add it to the soup. In the frying pan where the vegetables were sautéed, fry two handfuls of “cobwebs” in the remaining fat until dark yellow. We put it in the soup along with the chicken, salt it, throw in a bay leaf and other seasonings.

With homemade noodles

Try this amazing homemade soup! Noodles made with chicken broth do not increase in volume and do not become overcooked. Pour 400 g of breast with two liters of cold water and put on fire. After 20 minutes, throw a whole onion into the broth, stick a clove into it, add dry roots and a pinch of chicken seasoning. We continue to cook for another quarter of an hour over low heat with the lid ajar. Now add the chopped carrots. You need to make homemade noodles ahead of time. To do this, mix the dough from eggs, flour and a small amount of water. Roll it out into a thin layer, which is then rolled into a roll. Cut it into thin slices. Add these noodles to the soup 6-10 minutes before the end of the cooking process. Sprinkle the finished dish with fresh herbs.

Legumes are especially revered in the Arab world. This soup is very tasty with Turkish peas - chickpeas, but you can also use our European ones from the previous harvest. Typically, beans are soaked overnight. In this Lebanese recipe, we do the same: cover one and a half cups of peas with water and leave at room temperature. Separately prepare chicken broth. We use the boiled meat for second courses, and strain the liquid. Pour six glasses of broth over the peas and put on fire. Add chopped half chili pepper and a pinch of turmeric. Pour in one or two tablespoons of vinegar (lemon juice can replace it). Cook until the peas are ready. If necessary, add broth. Salt and season with spices to taste. Lebanese pea soup served in chicken broth with a slice of lemon.

Dumpling soup

It often happens that boiled chicken is required to prepare the second course. And then we rack our brains - what kind of chicken broth soup to cook without meat? Very simple - with dumplings. These tender airy balls are perfectly filling and can replace chicken. Throw two diced potatoes into the boiling broth. Now we make a fry from the onion, carrot and bell pepper. Add it to the soup, salt it to taste. That's all. It's time to get to the main thing in this dish - the dumplings. Grind the egg yolk with a pinch of salt and a spoonful of vegetable oil. Gradually add a little flour and knead a thick, noodle-like dough. It can be diluted with a ladle of hot broth. Mix quickly so that the steamed dough does not form lumps. Add crushed garlic clove and chopped parsley. Mix and add flour. The dough should be thicker than for pancakes. Beat the cooled egg white with a mixer and carefully add it to the dough. Using two teaspoons moistened with cold water, scoop out the dough and immerse it in the boiling soup. The dumplings will increase in volume as they cook. As soon as all the balls float to the surface, you can turn off the heat and call your family to the table.

Garlic soup with croutons

According to this Italian, it should be cooked with the addition of aromatic herbs, onions and sweet paprika. Then we'll take the chicken out and separate the meat from the bones. To make chicken broth soup, you need to finely chop five cloves of garlic. Submerge them in 2-3 tablespoons of olive oil. Use a slotted spoon to catch this aromatic vegetable and add it to the soup. And in the remaining oil, brown eight slices of French baguette (or four slices of white bread). Pour the soup into fireproof pots. Carefully introduce into each raw egg, add meat. Place the pots in an oven or microwave preheated to 180 degrees - at a power of 900 for two minutes. Serve with croutons.

Chicken broth soup is perhaps one of those dishes that single men, teenagers, and the most inexperienced housewives can cook. There are a huge number of recipes for such soups. All kinds of vegetables, cheeses, herbs and other products are used to prepare them. It is worth noting that first courses based on chicken broth are available in almost all cuisines of the world. So what is the reason for such popularity.

First of all, chicken is relatively inexpensive product. It costs less than pork or beef. Secondly, the chicken broth is not so fatty, but at the same time quite nutritious and aromatic. Thirdly, chicken broth is particularly tender, especially the second one, which makes it possible to use a variety of products when preparing the dish.

Thus, we can come to the conclusion that chicken broth is suitable for preparing almost any first course. The most important thing to remember is one rule. All culinary specialists agree that chicken fillet should not be used to prepare soup with chicken broth. The meat must be on the bone. Only in this case the broth will turn out to be barely aromatic, rich and tasty.

How to cook chicken broth soup - 15 varieties

Noodle soup with chicken broth is an incredibly easy to prepare and easy on the stomach dish. It contains only three ingredients: chicken, carrots and vermicelli.

Ingredients:

• Chicken meat - 1 kg.
• Vermicelli - 200 gr.
• Carrots - 2 pcs.
• Onion - 1 pc.
• Chicken cubes - 2 pcs.

Preparation:

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

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

Now put the chicken and onions on the fire, bring to a boil and cook under the lid for about 40 minutes. During the cooking process, foam will form.

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

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

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

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

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

Ingredients:

• Chicken - 600 gr.
• Water - 2 l.
• Carrots - 1 pc.
• Potatoes - 3 pcs.
• Cauliflower— 250 gr.
• Vermicelli - 100 gr.
• Onion - 1 pc.
• Chicken eggs - 3 pcs.
• Salt, herbs - to taste

Preparation:

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

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

Place the peeled onion in boiling water and cook the onion and chicken for about 20 minutes.

While the onions and chicken are cooking, peel, wash and cut the potatoes into medium-sized cubes. We clean the carrots, wash them and chop them into small cubes.

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

After 20 minutes, add potatoes to the soup and cook for 5 minutes. After this time, add carrots to the soup and cook everything together for 10 minutes.

The next ingredient is cauliflower. The soup with it should be cooked for at least 5 minutes.

After 5 minutes, remove the onion from the soup and add vermicelli and salt to it. About 5 minutes after adding the vermicelli, the soup is ready.

Before serving, it should be decorated with herbs and a boiled egg.

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

Ingredients:

• Chicken broth - 3 l.
• Potatoes - 6 pcs.
• Carrots - 1 pc.
• Onion - 1 pc.
• Black peppercorns - 10 pcs.
• Bay leaf - 1 pc.
• Chicken egg - 1 pc.
• Garlic - 1 clove
• Olive oil - for frying
• Hard cheese - 150 gr.
• Flour - 1 cup
• Salt - 1/2 tsp.
• Greens - to taste

Preparation:

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

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

Pour approximately 500 grams into a deep container. water., 1 tbsp. l. olive oil and add salt. We put the water on the fire to heat up.

When the water is hot enough, gradually add flour into it, stirring the water regularly with a whisk.

Flour should be added until a porridge-like mass is obtained.

When the gruel has cooled slightly, add the egg and grated cheese to it. Mix everything thoroughly again until smooth.

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

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

When the potatoes reach a state of semi-preparedness, add the frying to the soup. All together should be boiled for several minutes.

Then we start adding dumplings to the soup. The easiest way to do this is with two teaspoons, which should be regularly moistened with water.

Together with the dumplings, the soup should be cooked for about 7 minutes. After this time, the soup can be poured into bowls, sprinkled with finely chopped herbs and served.

The very name of this dish suggests that its preparation will require the most simple products, and preparing it will be just as extremely simple.

Ingredients:

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

Preparation:

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

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

Peel the potatoes, wash them and cut them into cubes. We wash the millet thoroughly. Add potatoes and millet to the strained broth and cook everything together for about 15 minutes. Then add salt, chopped herbs and cooled chicken to the soup.

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

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

Ingredients:

• Chicken leg - 1 pc.
• Potatoes - 3 pcs.
• Carrots - 1 pc.
• Onions - ½ pcs.
• Sweet pepper - 2/3 pcs.
• Celery root - ¼ pc.
• Broccoli - 100 gr.
• Cauliflower - 100 gr.
• Parsley - ¼ bunch
• Vegetable seasoning - 1 tbsp. l.

Preparation:

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

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

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

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

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

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

Soup with processed cheese cannot be called incredibly popular among our compatriots. The main reason for this is the lack of confidence on the part of many housewives that chicken broth soup with processed cheese can be really tasty. But this first course is actually very tasty.

Ingredients:

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

Preparation:

Wash the chicken wings, put them in a saucepan, add water, salt and pepper, add bay leaves, put on the fire, bring to a boil and cook for 20 minutes under the lid.

While the chicken is cooking, peel and wash the potatoes, onions and carrots. Cut the potatoes into cubes. Finely chop the onion and grate the carrots on a coarse grater.

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

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

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

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

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

Ingredients:

• Chicken leg - 1 pc.
• Eggs - 3 pcs.
• Flour - 1 tbsp. l.
• Onion - 1 pc.
• Black pepper - to taste
• Seasoning for chicken - 2 pinches

Preparation:

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

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

As soon as it turns slightly golden, add flour to the pan, mix everything well and fry for 3 minutes.

Now add pepper, chicken seasoning and fried onions to the soup. Break the eggs into a deep container and beat them.

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

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

Ingredients:

• Chicken broth - 700 gr.
• Carrots - ½ pcs.
• Onions - ½ pcs.
• Potatoes - 2 pcs.
• Vegetable oil - 1 tbsp. l.
• Buckwheat - 2 tbsp. l.
• Salt - to taste

Preparation:

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

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

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

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

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

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

Ingredients:

• Chicken broth - 1.5 l.
• Potatoes - 3 pcs.
• Egg- 1 PC.
• Boiled chicken - 50 gr.
• Sausage “Cervelat” - 50 gr.

Preparation:

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

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

Wash, dry and finely chop the greens.

After about 15 minutes the potatoes will be half cooked. Then add all the other ingredients to it and cook the soup until the potatoes are completely cooked.

Bon appetit!

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

Ingredients:

• Potatoes - 600 gr.
• Onion - 1 pc.
• Chicken meat - 600 gr.
• Green peas - 200 gr.
• Greens - 10 gr.
• Water - 2 l.
• Salt, celery root, bay leaf - to taste

Preparation:

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

Immediately add the peeled whole onion and celery root cut into small cubes into the pan.

While the chicken and vegetables are cooking, prepare the potatoes. It should be peeled, washed and cut into cubes.

After 20 minutes from the start of boiling the soup, add potatoes to it.

After another 15 minutes, add peas to the soup and boil everything together for about 5 minutes.

After this time, add salt, bay leaf and chopped herbs to the soup.

When all the ingredients are in the soup, it should be boiled for another 3 minutes. The first dish is ready!

This dish belongs to Greek cuisine. It should be prepared quite carefully. It is very important to cook this soup exactly as long as needed. Under no circumstances should it be overcooked.

Ingredients:

• Carrots - 1 pc.
• Rice - 125 gr.
• Chicken broth - 1.2 l.
• Celery - 2 stalks
• Lemon - 1 pc.
• Parsley - 3 sprigs
• Eggs - 2 pcs.
• Salt, pepper, nutmeg - to taste

Preparation:

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

Pour the broth into the pan, bring it to a boil and add rice and carrots to it.

Now bring everything together to a boil and cook under a closed lid for 10 minutes. Next, peel, wash and cut the celery into small pieces.

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

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

Wash the parsley, dry it and finely chop it.

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

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

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

Lastly, add chopped nutmeg to the soup.

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

Ingredients:

• Chicken meat - 300 gr.
• Dry beans - 1 cup
• Potatoes - 2 pcs.
• Carrots - 1 pc.
• Onion - 1 pc.
• Water - 2 l.

Preparation:

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

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

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

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

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

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

Ingredients:

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

Preparation:

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

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

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

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

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

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

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

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

Ingredients:

• Chicken - 500 gr.
• Champignons - 250 gr.
• Potatoes - 200 gr.
• Carrots - 1 pc.
• Parsley root - 50 gr.
• Butter - 1 tbsp. l.
• Bell pepper - 200 gr.
• Pitted olives - 100 gr.
• Salt, pepper, herbs - to taste

Preparation:

Wash the chicken, boil until fully cooked, remove from the resulting broth, cool, separate the meat from the bones and cut it into small pieces.

We clean the carrots and parsley root, wash them and grate them on a coarse grater. Peel and wash the potatoes and onions. Finely chop the onion, cut the potatoes into large cubes.

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

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

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

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

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

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

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

Ingredients:

• Chicken wings - 250 gr.
• Onion - 1 pc.
• Carrots - 1 pc.
• Potatoes - 3 pcs.
• Vermicelli – 0.5 multi-cup
• Salt - 2 tsp.
• Water - 2.2 l.
• Dill, parsley - to taste
• Vegetable oil - for frying

Preparation:

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

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

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

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

If all products are ready before the action ends installed program, then we turn it off.

Pour water into the multicooker bowl, add salt and set the “Soup” program for 30 minutes.

After this time, pour vermicelli and herbs into the multicooker bowl and select the “Heating” mode for 20 minutes. The soup is ready!