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What kind of soup can be prepared from chicken legs. Chicken leg soup

In the home cookbook of every housewife, there must be lung recipes and simple soup. Most often it is prepared for chicken meat, since it is the fastest to cook. Although this dish is dietary, it is tasty, budgetary, and with the addition of potatoes it is also satisfying. Soup is often prepared for children, and adults eat it with pleasure. fragrant dish can be supplemented with a variety of ingredients: pasta, cereals, vegetables and even mushrooms, but, as a rule, one of the ingredients remains unchanged - potatoes.

Recipe 1: Quick chicken soup with potato


Ingredients:

  • Chicken - 500 g;
  • Medium potatoes - 4 pcs.;
  • Onion - 1 pc.;
  • Medium carrot - 1 pc.;
  • Bay leaf - 1 pc.;
  • Black peppercorns - 3 pcs.;
  • Greens, salt - to taste.

Step by step preparation:


  1. Cut the chicken into pieces, put in a saucepan, fill with water and put on fire. When it boils, put half a peeled carrot, onion, black pepper and bay leaf into the pan. We make a minimum fire and cook for about 40 minutes, until the meat is completely cooked. Do not forget to remove the foam and remove the onions, parsley and carrots after 15 minutes. The broth is ready.
  2. The potatoes need to be peeled and cut into large cubes and lowered into the pan along with the second half of the carrot when the chicken is cooked. Continue cooking until the vegetables are completely cooked. Ready soup salt with potatoes, pepper to taste and add herbs. Serve in warm bowls.

Recipe 2: Chicken Soup with Potatoes and Ghee



Ingredients:

  • Chicken - 300 g;
  • Onion - 1 pc.;
  • Melted butter - 30 g;
  • Potato - 200 g;
  • Parsley, salt, pepper - to taste.

Cooking method:


  1. Cut the chicken into pieces and put the broth to boil. For a beautiful color of the broth, you can put pieces of carrots or an unpeeled onion. After boiling, remove the foam and add peppercorns, bay leaf, you can add parsley root and celery stalks. After the broth is cooked, strain it and pour over the chicken again. Finely chop the onion and add it to the soup.
  2. Peel and cut the potatoes into large cubes and put them in the pot as well. Put melted fat here, salt, pepper and cook until the potatoes are fully cooked. Instead of butter, you can fry onions in vegetable fat, then you don’t need to add ghee. Serve soup with finely chopped parsley.

Recipe 3: Chicken Soup with Spider Web Noodles and Potatoes



Ingredients:

  • Chicken (leg, wings, backs) - 0.35 kg;
  • Potatoes - 0.3 kg;
  • Gossamer vermicelli - 0.15 kg;
  • Carrots - 0.2 kg;
  • Onion - 0.15 kg;
  • Vegetable oil - 0.05 l;
  • Salt, bay leaf;
  • Root and parsley.
  1. To start the pot with chicken leg fill with water. Bring to a boil over high heat. We drain the boiled water, so our broth will turn out to be more transparent. Fill the saucepan with water again. Wash the carrots for the broth, peel and divide across into two parts. Put half into a bowl.
  2. Salt the water boiled for the second time in a saucepan, put the parsley root, bay leaf. Cook the broth for about an hour over low heat, so that the water gurgles slightly until the meat is ready. Rub the second half of the peeled carrots on a coarse grater. Peel the onion and cut into small cubes. From this we will make a frying.
  3. Pass the onion in a preheated pan with vegetable fat, then add the carrots. Fry the onions and carrots for about 5-7 minutes to prepare the frying for the soup. For our soup, potatoes are needed to make it more satisfying. Peel and cut potatoes into small cubes.
  4. After about an hour, the leg in the broth will boil. You can check the readiness of the meat by lifting it with a tablespoon above the broth, if the meat moves away from the bone, then it is ready. Put the carrots and the leg in a bowl, leave to cool a little, then we will return it to the chicken soup with potatoes. Then we separate the meat from the bone and cut the carrots into slices.
  5. We prepare vermicelli in the soup. It is better to take small vermicelli, such as "cobwebs", it cooks quickly and is delicious. Next, put the potatoes in the pan, bring the broth to a boil, reduce the heat. When the potatoes are cooked, in turn add the cobweb, passivation. Boil the soup for a few minutes.
  6. After that, put the chopped meat, chopped boiled carrots into the boiling soup. Mix everything, cook for about 5 more minutes. Wash parsley thoroughly and finely chop. You can use any other greens you like. Add parsley, cover the pan with a lid, turn off the gas.
  7. This soup is quick and easy to prepare, and the ingredients that go into it are usually always stored in our refrigerators. Can be served with croutons.

Recipe 4: Ukrainian Chicken Soup with Potatoes and Dumplings



Ingredients:

  • 6 medium sized potatoes;
  • 2 chicken legs or half a chicken;
  • bulb;
  • butter;
  • black peppercorns;
  • Bay leaf;
  • salt to taste.

Ingredients for dumplings:

  • 2 eggs;
  • flour;
  • 2 tablespoons of milk;
  • salt.

Cooking method:

  1. Chicken legs, thighs or half of the chicken is poured cold water, bring to a boil, carefully remove the resulting foam, reduce the heat and leave the broth to cook for about forty minutes. After half an hour, the broth should be salted to taste. The chicken is removed from the soup.
  2. The potatoes are peeled, cut into cubes or sticks, sent to the soup and boiled until the potatoes are ready. The onion is crushed and fried in melted butter until golden. Dip the onion into the soup about five minutes before being ready.
  3. For dumplings, knead the dough from eggs, milk and flour. It should be soft and easy to pinch off. After frying, dumplings can already be dipped in chicken soup. From the dough, pinch off small pieces of arbitrary shape and throw them into a boiling broth. You can use two tea or coffee spoons to separate the dumplings. So that the dough does not stick to your hands or a spoon, fingers or a spoon are moistened with water.
  4. The dish is considered ready when all dumplings pop up. At this moment, peppercorns, bay leaves are lowered into it, a little salt is added, boiled over low heat for about three minutes and removed from heat. Soup with potatoes and dumplings will definitely please everyone!

Recipe 5: How to cook chicken soup with potatoes and eggs



Ingredients:

  • 0.5 kg chicken fillet;
  • 1 dec. quail eggs;
  • several medium-sized potatoes;
  • 50 gr. thin noodles;
  • 200 gr. cream;
  • medium carrot;
  • bulb;
  • bell pepper;
  • sunflower oil;
  • butter;
  • salt, pepper and spices to taste;
  • fresh greens.

Step by step preparation:

  1. Rinse the chicken fillet under cold running water, cut into small pieces. Heat up a frying pan and put some butter on it. Melt the butter and lay out the pieces of meat. Fry until crispy, stirring occasionally.
  2. Rinse potatoes and peel. Cut it into small cubes. Pour the sliced ​​potatoes with cold water and leave for a few minutes to release the starch. Rinse the potatoes a few more times under running cold water.
  3. Peel the carrots washed in water from the peel and cut it into circles. Peel the onion from the husk and chop finely. Rinse sweet bell pepper under running cold water and remove the core. Cut the pepper into half rings. Heat sunflower oil in a frying pan. Put chopped onions in a hot pan, add carrots and bell peppers. Fry the vegetables over high heat for a few minutes.
  4. Pour water into a saucepan and bring it to a boil. Put potatoes, chicken, fried vegetables in boiling water. Salt to taste. Bring the soup to a boil over high heat, and then simmer over medium heat for about 20 more minutes.
  5. Rinse quail eggs for chicken soup in cold running water. Then break each egg directly into the boiling soup, stirring it gently. Please note: the soup must be constantly boiled for the eggs to seize.
  6. 10 minutes after adding eggs to chicken soup with potatoes, lay out thin noodles and pour in cream. Then mix the soup thoroughly and add spices to taste. Simmer the soup for a few more minutes.
  7. Pour the finished soup into bowls and sprinkle with finely chopped herbs on top. The soup is best served with cheese croutons.

Recipe 6: Chicken Soup with Potatoes and Dumplings



Ingredients:

  • 1.5 liters of water;
  • 500 grams of chicken soup set;
  • 1 onion;
  • 1 carrot;
  • 2-3 peppercorns;
  • salt;
  • Bay leaf;
  • 2-3 potatoes;
  • vegetable oil;
  • dill;
  • 1 egg;
  • 1 tablespoon of butter;
  • 5-7 tablespoons of flour;
  • 130 ml of milk.

Cooking method:

  1. First you need to wash the chicken, put it in a saucepan and pour cold water over it. Bring the broth to a boil, remove the foam and reduce the heat. Salt the chicken broth, put peeled carrots, onions, bay leaves in it, allspice and cook on low heat for about 35-40 minutes.
  2. From the finished broth for chicken soup, you need to pull out the chicken, separate its meat from the bones, then we put it in the soup. Onions and carrots should be removed from the broth and discarded. In chicken broth, you need to put potatoes cut into cubes or strips, cook it for about 10-12 minutes over low heat.
  3. Peel the onion and cut into cubes. It is best to grate the carrot, then it will be stewed faster and become soft. First, of course, carrots must be peeled. We heat the pan, pour vegetable fat on it, spread the onion and fry for several minutes until transparent. We spread the carrots and add more oil. Simmer the onions and carrots for a few minutes until the roast becomes soft. We spread the roast in the soup.
  4. To prepare dumplings, you need to separate the yolk from the protein. Protein can be removed in the refrigerator. With the yolk you need to grind the softened butter. After that, in parts, little by little, you need to add milk and pour flour for making dumplings into the soup. Knead smooth and elastic, but do not batter. Salt the dough for dumplings and mix well. Beat the cooled protein into foam, transfer to the dough. Then gently, lifting from the bottom up, mix the dough. The dough should be thicker than for pancakes.
  5. As soon as the dough is ready, you need to add them to the soup. Dumplings are dipped into the soup using two teaspoons dipped in cold water. To do this, you need to collect 1/3 teaspoon of dough, lower the dough with a sharp movement with the second spoon. You should not collect too much dough, because the dumplings increase in volume during the cooking process.
  6. After you put the dumplings in the soup, you need to cook it for another 5 minutes. When the dumplings are ready, they will float to the surface. If necessary, add salt and pepper to the dish to taste. After that, the pan can be removed from the heat, shifted there boiled chicken, chopped dill, mix everything, cover and let it brew. Soup with chicken and dumplings is poured into deep bowls and served with toasted bread.

Recipe 7: Chicken Soup with Potatoes and Homemade Pasta



Ingredients:

  • half a kilogram of potatoes;
  • 400 g homemade pasta;
  • 150 g of carrots and onions;
  • greens to taste.

Step by step preparation:


  1. Finely chop the onion, chop the carrots on a grater and fry them in a pan, preheating a small amount of vegetable fat on it. Roasting preserves carotene in carrots, which in our body forms the vitamin A we need.
  2. Put chopped potatoes into the boiling broth, after 10 minutes add vegetable frying, and after another 10 - vermicelli. Let it boil for a few minutes so that the vermicelli does not have time to boil and remove from heat. Cover with a lid and let the chicken soup with vermicelli brew for half an hour. Salt and season the dish right before serving. Before serving, put the meat in the soup.

Video with the recipe for chicken soup with potatoes

What could be better than delicious homemade food? Fragrant, healthy and easy to prepare - for this we love homemade food so much. Among its diversity, leg soup occupies a place of honor - nutritious and very tasty. How to cook it according to the rules?

  • Servings: 4
  • Time for preparing: 60 minutes

Leg soup with vermicelli

To cook soup with vermicelli and chicken legs, you need to prepare:

Chicken legs - 2-3 pieces;

Vermicelli (or noodles) - 1-2 pinches;

Potatoes (medium) - 2-3 pcs.;

Carrots - 1 pc.;

Onion - 1 pc.;

Pepper (to taste);

Rinse the chicken legs thoroughly and place in a pot of water. Bring to a boil, remove the resulting foam. After boiling, lightly salt the water and add one well-washed, but unpeeled onion.

Cook the broth under the lid for 30 minutes, then remove the onion and you can start laying the rest of the vegetables. Carrots cut into cubes or three on a grater and add to boiling water. After about 5 minutes, add the chopped potatoes and taste the dish for salt. Add salt to taste and let it simmer for 10-15 minutes.

When the potatoes are almost ready, add vermicelli or noodles and cook for another 7-10 minutes. It should not be completely boiled. Add spices to taste and season the soup with herbs. Let it brew for 10-15 minutes and you can enjoy a hearty, fragrant soup.

Vegetable leg soup recipe for slow cooker

An indispensable assistant in the kitchen - a slow cooker, has long won the hearts of hostesses. The food in it is more fragrant, with a rich taste.

To cook soup in a slow cooker, you need the following products:

Legs - 2 pcs.;

Potatoes - 4 pcs.;

Onion - 1 pc.;

Carrots - 1 pc.;

Garlic - 1-2 cloves;

Tomato - 1 pc.;

Salt, pepper - to taste.

In the "Cooking" or "Stew" mode, boil the meat. How much to cook chicken legs for soup in a slow cooker? Approximately 1 hour. This is the time to focus on while cooking. Remove the boiled legs, pour the broth into another container. In a multicooker saucepan in the “Baking” or “Frying” mode, fry finely chopped onions and garlic, carrots, grated on a medium grater.

When the roast is ready, add all the broth. In the "Cooking" or "Extinguishing" mode, select the minimum cooking time (usually 1 hour). Add chopped potatoes and tomato (it can be grated or cut into small cubes). Before the end of the cycle, add the meat, disassembled into fibers, salt and spices.

Whatever recipe you cook, the result will be excellent. Fragrant broth, tender meat and vegetables - a great combination for home dinner. Experiment with the ingredients, add those products that you love more, and delight your loved ones with your culinary masterpieces.

Delicious chicken soup can be cooked not only on meat, but also on mushroom or vegetable broth. That is, if, say, you have boiled fillet left, you can safely put it in the soup. To do this, boil it in water or any broth, and at the end add meat. That fat, for which chicken broth was once especially appreciated, will not be, but given what the bird is fed today, perhaps this is good))

The five most commonly used ingredients in chicken soup recipes are:

Those connoisseurs who love chicken soup for its fragrant, incomparable fat should take care of buying a special carcass. It can be a bird grown at home, on natural food, without antibiotics and other chemicals. This can be found on the market, from trusted sellers, or in a store, with a special “eco” label on the package. Pure chicken meat, when cooked into broth, releases fat of a beautiful yellow color. Besides, it smells very nice.

Many, however, like the first dish not for the fat, but for the selection of certain ingredients. Therefore, almost all recipes for chicken soup are available to them for development. It can be cooked on a whole chicken, on any of its parts, with or without bones, as well as on offal: hearts, ventricles, liver. In the end, such a soup turns out to be lighter, suitable for dietary restrictions.

Five of the lowest calorie chicken soup recipes:

You can cook chicken soup from any soup products: potatoes, carrots, onions, pasta, cereals, peas, beans, beans, herbs, cabbage, pumpkins, mushrooms, tomatoes, cucumbers, zucchini, eggs.

Remains a classic version of chicken soup for a long time light soup with noodles.. In addition to noodles, nothing can be included in the soup. But most of us prefer to put potatoes, carrots, onions, boiled eggs.

  • Servings: 4
  • Cooking time: 60 minutes

Leg soup with vermicelli

To cook soup with vermicelli and chicken legs, you need to prepare:

– chicken legs- 2-3 pcs.,

- vermicelli (or noodles) - 1-2 pinches,

- potatoes (medium) - 2-3 pcs.,

Rinse the chicken legs thoroughly and place in a pot of water. Bring to a boil, remove the resulting foam. After boiling, lightly salt the water and add one well-washed, but unpeeled onion.

Cook the broth under the lid for 30 minutes, then remove the onion and you can start laying the rest of the vegetables. Carrots cut into cubes or three on a grater and add to boiling water. After about 5 minutes, add the chopped potatoes and taste the dish for salt. Add salt to taste and let it simmer for 10-15 minutes.

When the potatoes are almost ready, add vermicelli or noodles and cook for another 7-10 minutes. It should not be completely boiled. Add spices to taste and season the soup with herbs. Let it brew for 10-15 minutes and you can enjoy a hearty, fragrant soup.

Vegetable leg soup recipe for slow cooker

An indispensable assistant in the kitchen - a slow cooker, has long won the hearts of hostesses. The food in it is more fragrant, with a rich taste.

To cook soup in a slow cooker, you need the following products:

- potatoes - 4 pcs.,

- garlic - 1-2 cloves,

- salt, pepper - to taste.

In the "Cooking" or "Stew" mode, boil the meat. How much to cook chicken legs for soup in a slow cooker? Approximately 1 hour. This is the time to focus on while cooking. Remove the boiled legs, pour the broth into another container. In a multicooker saucepan in the “Baking” or “Frying” mode, fry finely chopped onions and garlic, carrots, grated on a medium grater.

When the roast is ready, add all the broth. In the "Cooking" or "Extinguishing" mode, select the minimum cooking time (usually 1 hour). Add chopped potatoes and tomato (it can be grated or cut into small cubes). Before the end of the cycle, add the meat, disassembled into fibers, salt and spices.

Whatever recipe you cook, the result will be excellent. Fragrant broth, tender meat and vegetables - a great combination for a homemade dinner. Experiment with the ingredients, add those products that you love more, and delight your loved ones with your culinary masterpieces.

Source: www.wday.ru


CHICKEN SOUP HOMEMADE

Time for preparing: 1 hour

It will take

Chicken legs - 2-3 pieces, depending on the number of eaters. Definitely a ham. Otherwise, the soup will not be as tasty.
Vermicelli - 2 handfuls
Potatoes - 2-3 pieces
Carrot - 1 large
Onion - 1 pc.
Greens

How to cook

This soup is insanely simple, does not contain any frills, but conquers everyone without exception! real home kitchen, especially good for those who want to learn how to cook.

Pour the pan with the washed chicken legs with cold water. Bring to a boil over high heat, then reduce the heat to a minimum, salt to taste (we do not spare the salt), put the unpeeled (!) Washed onion and close the lid.
After 30 minutes, we catch the onion, throw in the carrots cut into cubes. After another 5 minutes, lay the peeled and chopped potatoes, try if there is enough salt. If not, we add. We leave for 10-15 minutes.

Then add vermicelli to the pan, mark for 15 minutes. After that, I personally always add seasonings and spices (a pinch of tarragon, a pinch of fragrant and white pepper, maybe a little black, in general, a postor for fantasy). This is optional, without them it is also delicious. We give the soup for 5 minutes to soak with spices and turn it off. Let the soup rest for 7-10 minutes and you can enjoy!
Greens can be sprinkled immediately after turning off or directly on the plate. If there is no fresh, 5 minutes before readiness, you can add dried. P.S. Boil the egg well for the soup and, cutting it into halves, put it on a plate.

I also often make croutons: White bread cut like crackers, in a separate bowl, mix a little olive oil, a clove or two of mashed garlic and a pinch of rosemary (available in any seasoning department). Sprinkle the bread with this mixture and into a frying pan without oil, over medium heat. 3-4 minutes - and the croutons are ready! You just need to stir constantly, otherwise they can burn.

Source: cook.net


Chicken soup

Chicken soup “Tovuk Shurpa”

A new soup for me, with a very interesting taste. I am happy to offer the recipe.

Chicken soup with giblets from Gleb Zheglov

“Now it would be chicken soup, but with giblets! Ah, Sharapov. » – famous phrase Gleba Zheglova from the film “The meeting place cannot be changed. The soup is very tasty and hearty!

Chicken Soup “Fried”

Soup is like soup, but not quite. The peculiarity is that all the ingredients are fried except for greens. Take a look, I think you will like it, especially since the taste is completely different from ordinary soup

Chicken soup with rice and cheese dumplings

Light chicken soup with unusual cheese and rice dumplings.

Village chicken soup with dumplings

I thought, I thought, what kind of poultry can still be cooked in a slow cooker, I even imagined what I would like such chicken and tasty. And I remembered the soup with dumplings that my grandmother cooked for me when I came to visit her in the village. True, then she called dumplings zatiruha, later I transformed them into dumplings. To my surprise, out of all the types of chicken soup on the site, the search engine returned only 1 with dumplings, but with dumplings it didn’t find anything at all. So, it’s decided: we’re cooking village-style chicken soup with dumplings in the Vitek VT-4213 GY slow cooker!

Chicken soup

The soup is made from simple products and won't take much of your time.

Chicken soup puree and potato bast shoes

Soups should always be present in the lunch menu of every little man, and we, parents, do all sorts of feats so that our child eats soup! I managed to get my baby interested in potatoes, stuffed fillet Chicken. She ate the potatoes with pleasure, eating her soup.

Easy Instant Chicken Soup

This is not even a recipe, but rather a principle. fast food complete soup. This principle is taken from Chinese food, although the Chinese in this soup is only a principle, and, perhaps, rice noodles. Nevertheless, such a soup is an excellent lifesaver when the soup needs to be prepared quickly, literally in 20-30 minutes. Come on, I'll teach you.

Chicken soup with egg pancakes “Instant”

Soups are always important to us! We cook them so often! Our stomach will be healthy only if there are soups! chicken soup you friends, one I want to remind you .. Our recipe will be instant! Let's make the family happy for lunch!

Chicken soup with green beans

Chicken soup with green beans, vegetables and rice. Hearty, not heavy soup for lunch with fresh vegetables.

Chicken soup. Chicken soup is a first dish based on chicken broth. It is considered a dietary product, often prescribed to people during the recovery period. Chicken soup is also good for children, so it is rightfully considered a family dish.

Chicken soup cooks easily and quickly, so it is recommended not to boil it in large pots. It's always better to feed your family fresh soup than warm up the day before yesterday. Whichever pan you choose, remember that there must be another liter and a half left so that the liquid does not spill onto the stove. A liter of soup is enough for a family of four.

Chicken soup is also good because you can use absolutely any parts of the chicken for its preparation. Of course, the meat on the bone soup will turn out to be more fragrant and rich.

Before cooking, chicken meat must be thawed. Before putting it into the pan, it is necessary to rinse the ingredient with water.

Chicken soup is recommended to cook on low heat - a strong boil leads to the fact that the soup is cloudy and unaesthetic in appearance. The soup is especially beautiful when adding fried carrots - it becomes bright and elegant. Another way to improve the color (and, by the way, the taste) of the dish is to add suitable seasoning(e.g. turmeric).

Chicken soup is often boiled with noodles or vermicelli. Combination pasta with vegetables makes the first course very satisfying. Some people add half a boiled egg to such a dish before serving and decorate with dill and parsley.

Soups have become very popular in recent years. If you are also a fan of such a soup, then it is recommended to cook the vegetables for the dish separately, and mix directly with the chicken broth in a blender.

Chicken meat is tasty and healthy dietary product, which is easy to digest, low in calories and high in protein and iron. Thanks to the valuable composition of amino acids, the low level of fats and the beneficial effect on gastrointestinal tract, this product is recommended for use by both adults and children, especially those who need building material for the harmonious development of the body. In this article, we will show you how to cook delicious chicken soup.

Chicken broth has no less valuable properties. At proper cooking it turns out fragrant, light and very appetizing. Even the most fastidious eaters will not refuse a plate of delicious freshly prepared soup.

Chicken soup - pre-preparation of meat

The good thing about chicken is that almost any part of the carcass can be used to make soup: breast, thighs, wings, legs, and even so-called soup sets, which include chicken giblets, trimmings, sacro-lumbar or backs that are not so popular among buyers.

Before cooking, the chicken or its parts must be thoroughly rinsed with running water. This also applies to a frozen product, which must be completely thawed before cooking.

Chicken Soup - Choice of Utensils

To make the chicken broth tasty and rich, it is necessary to cook the product in a sufficiently voluminous dish. When choosing a pan, pay attention to the fact that the meat is completely covered with water and freely placed in the container. The liquid level should not reach the very edge of the pan, otherwise, when the broth boils, you risk staining the stove.

One liter of ready-made broth will be enough for 3-4 plates, so when starting cooking and choosing a pot of the required volume, consider this to calculate the number of servings.

Chicken noodle soup

Quick and easy recipe for traditional chicken soup.

Ingredients:

  • chicken meat (breast, chicken legs, thighs or soup set) - 0.5-0.6 kg;
  • potatoes - 0.3-0.4 kg;
  • onions - 2-3 pcs;
  • carrots - 1-2 pieces;
  • Bell pepper- 0.5 - 1 piece;
  • salt;
  • Bay leaf;
  • ground black pepper;
  • boiled egg or a few quail eggs for decoration

For noodles you will need:

  • egg - 1 pc;
  • flour - 0.2-0.4 kg;

Cooking method:

  1. We fill the pan with 3 liters of water and put the well-washed chicken meat into it. Turn on the heat and bring the broth to a boil. We carefully collect the “foam”, reduce the gas and cook over low heat for 40-50 minutes.
  2. While the broth reaches readiness, we proceed to the manufacture of noodles. Drive 1 egg into a deep bowl, add flour and knead a stiff dough. Using a rolling pin, roll out the dough into a thin layer and cut into strips of 3-5 cm. Each strip is divided into several parts, depending on the required length of the noodles.
  3. Peel and cut into cubes potatoes and onions, strips - sweet pepper. Three carrots on a coarse grater or cut into thin half rings. We put a frying pan and pour a little vegetable or olive oil into it. When the oil is hot, add peppers, carrots and onions to the pan and fry for 5-6 minutes until half cooked.
  4. Remove the chicken from the boiled broth and set aside to cool. We put the potatoes.
  5. We disassemble the cooled chicken carcass, getting rid of cartilage and bones, and cut the meat into small pieces.
  6. Add the finished vegetable frying along with the chicken to the broth and let it boil for 7-10 minutes, after which we put the noodles in the soup. The soup will be ready in 5-7 minutes. It remains to add salt, bay leaf and spices to taste.

Serving the dish: pour the noodle soup into deep bowls and decorate with herbs, grated or halved egg. If desired, you can add a little chopped garlic or hot pepper.

Chicken soup with vermicelli

simple and delicious recipe spicy chicken soup.

Ingredients:

  • potatoes - 0.3-0.4 kg;
  • vermicelli - 0.1-0.2 kg;
  • onions - 2-3 pcs;
  • carrots - 1-2 pieces;
  • Bay leaf;
  • salt;
  • ground black pepper;
  • grated hard cheese, boiled chicken egg or a few quail eggs for decoration

Cooking method:

  1. Pour 3 liters of water into the pan, put the chicken in it and leave it on high heat. When the water begins to boil, carefully remove the foam and reduce the heat to a minimum. Boil the broth for 30-45 minutes.
  2. While the broth is cooking, peel and chop the vegetables. If you or your household do not like the presence of any individual ingredients in the soup (onions, carrots), but you want the broth to be beautiful and fragrant, you can add whole vegetables right during the cooking of the meat and remove them when the broth is ready.
  3. We take out the cooked meat and set aside to cool.
  4. We put potatoes cut into small cubes in the broth. Shredded onions and carrots are fried in sunflower or olive oil until half ready.
  5. When the broth with potatoes boils for 5-7 minutes, put the meat, cleaned of bones and veins, into it, lay the vegetable frying from carrots and onions. Cook for 10 minutes on low heat.
  6. 5 minutes before the end of cooking, put the vermicelli into it. Add salt, black ground pepper and 1-2 small bay leaves. Turn off the gas and let the dish brew under the lid for about half an hour.

Serving the dish: pour chicken soup with noodles into deep plates or special portioned tureens and decorate with finely chopped greens, a small amount grated cheese or chopped halves of a chicken or quail egg.

Polish chicken soup with mushrooms

Unusually tasty and fragrant chicken soup, perfectly satisfies hunger. Can be served both cold and hot.

Ingredients:

  • chicken fillet - 0.5-0.6 kg;
  • mushrooms - 03-04 kg;
  • onion - 1 pc;
  • carrots - 1 pc;
  • tomato puree - 100 g;
  • ground black pepper;
  • greens - parsley, dill, basil, cilantro (optional);
  • salt.

Cooking method:

  1. Thoroughly washed and peeled chicken fillet pour 3-4 liters of water and cook for about 40-45 minutes over low heat.
  2. While the broth is being prepared, peel and cut the vegetables and mushrooms into small cubes. If you use dried mushrooms- 1-1.5 before cooking, they must be poured with cool water and soaked. Sliced ​​vegetables are fried in vegetable or olive oil.
  3. We take out the fillet from the broth, let it cool, and cut into large pieces.
  4. We put vegetables, chopped fillets and mushrooms stewed in a pan in a boiling broth. Cook for about 5-7 minutes.
  5. Add to soup 100 g tomato puree and leave the soup on fire for another 5 minutes.
  6. Salt and pepper the dish, pour in the chopped greens, remove the soup from the stove and keep the dish under the lid for another 10-20 minutes.

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

Chicken soup with dumplings

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

Ingredients:

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

For dumplings:

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

Cooking method:

  1. First of all, we wash the chicken meat and proceed to cooking the broth. We collect 3 liters of water in a saucepan, lay the chicken and put it on fire. When the water boils, reduce the gas to a minimum and cook the broth over low heat for about 45-50 minutes.
  2. While the broth is cooking, clean the vegetables. We cut the potatoes into small cubes, finely pass the onion and carrot and fry.
  3. Let's start making dumplings. Take an egg and separate the white from the yolk. We cover the dishes with protein cling film and put in the refrigerator. Add 1 tablespoon to the yolk vegetable oil, a pinch of salt and 3-4 tablespoons of flour. Mix thoroughly. Pour about 100-200 ml of broth from the pan into the resulting mass and mix everything again. Pour finely chopped garlic and herbs and add a couple more tablespoons of flour to form a viscous mass resembling homemade sour cream in density. We take the protein out of the refrigerator and beat it well until foam forms, then gently mix it into the dough.
  4. We take out the meat from the broth, let it cool a little and, if necessary, remove the cartilage or bones. Cut the meat into small pieces and, together with the potatoes, put them back into the broth.
  5. Having brought the potatoes to half-cookedness, with the help of a teaspoon we form dumplings from the dough and send them to cook for 3-4 minutes. When the dumplings float and increase in size, we put the vegetable frying from carrots and onions into the broth.
  6. Add salt and pepper, 1-2 small bay leaves. After 5 minutes, remove the pan from the heat and let the soup brew for 20-30 minutes.

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

Chicken puree soup

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

Ingredients:

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

Cooking method:

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

Submission: ready chicken soup puree pour into plates, decorate with chopped herbs or small croutons and serve.

Chicken soup with grits

Very tasty and nutritious soup chicken for every day.

Ingredients:

  • chicken meat (breast, chicken legs, thighs or soup set) - 0.5-0.6 kg;
  • cereals (buckwheat, rice, millet, corn grits) - 0.5 cups;
  • potatoes - 3-4 pieces (optional);
  • onions - 2-3 pcs;
  • carrots - 1-2 pieces;
  • ground black pepper;
  • Bay leaf;
  • greens - parsley, dill, basil, cilantro (optional);

Cooking method:

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

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

The perfect chicken soup - the secrets of experienced chefs

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

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

To obtain fragrant soup puree, in the finished chicken broth, add already cooked vegetables and beat the mass well with a blender.

Now you know how to cook tasty soup from chicken. Use these recipes and delight your household with delicious and healthy dishes.