Menu
Is free
Registration
home  /  Snacks/ Chicken leg broth is rich and fragrant. Chicken Leg Soup How to cook delicious chicken leg soup

Chicken leg broth is rich and fragrant. Chicken Leg Soup How to cook delicious chicken leg soup

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.

No less valuable properties and has chicken bouillon. 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 chicken 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. Fry chopped onions and carrots in sunflower or olive oil until half cooked.
  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 100 g of tomato puree to the soup and leave the soup on the 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. To the yolk add 1 tablespoon of 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. Peel the celery, finely chop and fry it for butter with the addition of 1 tablespoon of flour, until golden brown, stirring continuously.
  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.

Serving: Pour the finished chicken puree soup into bowls, decorate with chopped herbs or small croutons and serve.

Chicken soup with grits

Very tasty and nutritious chicken soup 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 oil 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.

Chicken meat is a tasty and healthy dietary product that is easy to digest, low in calories and high in protein and iron. Due to the valuable composition of amino acids, low level of fats and beneficial effect on the gastrointestinal tract, this product is recommended for both adults and children, who especially 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. With 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;
  • sweet pepper - 0.5 - 1 pc;
  • salt;
  • Bay leaf;
  • ground black pepper;
  • boiled chicken 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

A simple and delicious chicken soup recipe.

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. Fry chopped onions and carrots in sunflower or olive oil until half cooked.
  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, ground black 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 vermicelli into deep plates or special portioned tureens and decorate with finely chopped greens, a small amount of 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. Pour the thoroughly washed and peeled chicken fillet with 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 100 g of tomato puree to the soup and leave the soup on the 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. Cover the bowl with cling film and place in the refrigerator. To the yolk add 1 tablespoon of 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.

Serving: Pour the finished chicken puree soup into bowls, decorate with chopped herbs or small croutons and serve.

Chicken soup with grits

Very tasty and nutritious chicken soup 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 get a fragrant puree soup, you need to add already cooked vegetables to the finished chicken broth and beat the mass well with a blender.

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

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.

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 Potatoes


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 melted butter



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. Pour chicken legs, thighs or half of the chicken with 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 brown. 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. Quail eggs for chicken soup, rinse 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, allspice into it and simmer 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 with 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 pasta home cooking;
  • 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

Chicken soup is the most popular first course, and with homemade noodles or dumplings, it is also the most favorite. It’s easy to explain, because chicken meat is affordable and delicious product, and chicken broth, properly prepared, can become your signature dish. Today we offer you a selection of 10 recipes on how to cook delicious chicken soup.

So that the process of cooking chicken soup does not deliver you extra hassle, you need to choose the right pot, the volume of which would have a margin of free space (1-1.5 liters) in order to avoid splashing out its boiling contents. It is important to at least approximately calculate the portion size of this content: approximately 3-4 servings are obtained from 1 liter of chicken soup.

You can cook chicken soup from any parts of a processed and gutted chicken carcass - it depends on your choice which part to use where, but there must be bones for broth fat. If you have a fillet, put a soup set with it to richen the broth. Frozen chicken carcass or a set must be thawed before cooking and rinsed thoroughly in several waters.

Homemade chicken noodle soup recipe

An absolutely win-win soup that can please both guests and household members on weekdays and holidays. Products for such a soup are almost always at hand.

Ingredients:

  • fresh onion - 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.

How to prepare homemade chicken noodle soup:

  1. On high heat, bring the contents of the pan to a boil, reduce the heat to moderate and even low heat and cook for 40-50 minutes.
  2. While the broth is cooking, prepare homemade noodles, for which in a bowl knead a stiff dough from flour and 1 egg. Roll out the tightly kneaded dough as thin as possible with a sheet, from which cut into narrow ribbons of your preferred length.
  3. Peeled fresh potatoes cut into cubes, cut the peeled fresh carrots into thin sticks or grate 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 potatoes into a boiling ready-made broth, after removing the cooked meat from it.
  4. The entire contents of the pot should be cooked over medium heat for 10-12 minutes, and then the finished chicken, cleaned of bones and cartilage, and homemade noodles cooked 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 bowls and garnish with chopped dill or parsley and half a boiled egg on top.

Homemade chicken soup with vermicelli

It would seem that chicken soup with noodles is not much different from chicken soup with homemade noodles, but cooking 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.

Homemade Chicken Noodle Soup:

  1. Pour water in the calculated volume into a pan of a suitable volume, put the washed soup set. Along with it, salt and spices, except for the bay leaf, which is correct to lay a couple of minutes before the end of the cooking of the broth and be sure to remove and discard.
  2. You can immediately put coarsely chopped carrots and a whole peeled onion into the pan, so that later they can be removed and thrown away. Bring the contents of the pan to a boil over high heat, then transfer it to medium or even low mode and remove the periodically generated noise with a slotted spoon so that the broth is transparent and without noise flakes.
  3. Cooking time for chicken broth is about 50 minutes, and diced fresh potatoes put 20 minutes before this time, although there is an option without potatoes at all. Boiled vegetables and remove the meat before laying the potatoes.
  4. As an option: the broth is cooked without carrots and onions, and a short time is made from them - 3-5 minutes - light frying in vegetable or olive oil and laid out in a boiled soup.
  5. After bookmark fried vegetables the soup should boil over low heat for 12 minutes, then return the sorted boiled chicken meat to it and start the vermicelli with it. After 3-5 minutes, remove the pot of soup from the heat and leave covered for half an hour. Serve hot in tureens or deep bowls, topped with chopped dill or parsley, half a hard-boiled egg.

chicken dumpling soup recipe

The variant of chicken soup with dumplings is very attractive, and don't be intimidated by the word "dumplings" - they are even easier to cook than homemade noodles. But it 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 dumplings:

  • fresh chicken egg - 1 piece;
  • flour - how much will go in;
  • fresh garlic - 1 clove;
  • fresh chopped greens - by preference;
  • vegetable oil - 1 tablespoon.

Cooking Chicken Soup with Dumplings:

  1. Pour water in the calculated volume into a pan of a suitable volume, put the washed soup set. Along with it, salt and spices, except for the bay leaf, which is correct to lay a couple of minutes before the end of the cooking of the broth and be sure to remove and discard. Boil the broth with chicken for no more than 50 minutes, periodically removing the resulting noise with a slotted spoon so that the broth is cooked transparent and without flakes. If you prefer such a soup with potatoes, then add the diced peeled potatoes to the broth 20-25 minutes before its final cooking.
  2. Peeled and washed onions, sweet peppers and carrots rub-cut and fry in vegetable oil for 5-7 minutes with constant stirring. Run the cooked fried vegetables into the broth after the dumplings are ready.
  3. While the broth is being cooked, without wasting time, start making dough for dumplings. Divide the chicken egg into protein and yolk, put the first one temporarily in the refrigerator. Put the yolk, butter, 3-4 tablespoons of flour and salt in a suitable bowl - mix everything thoroughly and pour in the mass of 150-200 milliliters of hot chicken broth while stirring, adding chopped garlic and herbs. Add more flour so that the dough for dumplings turns out to be the consistency of sour cream.
  4. Take the chilled protein of a fresh chicken egg, beat it into a thick foam and gradually introduce the dumplings into the creamy dough. By this time, the potatoes should be almost cooked and you can start dumplings into 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 boil on it and the dumplings turn out the same. Ready dumplings noticeably increase in volume and float up and you need to cook them for 3-4 minutes, then start the fried vegetables and continue to cook on low heat for the last 5 minutes.
  5. Chicken soup with dumplings is ready. This soup is served hot in tureens or deep portioned plates, garnished with chopped herbs on top. Additional spices are used according to taste.

chicken soup recipe with rice

Any strictly fundamental differences from other chicken soups in this recipe no, but rice is capricious enough 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.

Cook chicken soup with rice like this:

  1. Pour water in the calculated volume into a pan of a suitable volume, put the washed soup set. Along with it, salt and spices, except for the bay leaf, which is correct to lay a couple of minutes before the end of the cooking of the broth and be sure to remove and discard.
  2. Towards the end of the chicken broth cooking, peel the onions and carrots, wash them and chop them for light frying in a pan in vegetable oil.
  3. Remove the chicken from the finished broth and immediately put the washed rice into it and cook it until tender, at the end of cooking put the fried vegetables into the pan with chicken soup, simmer the soup for about 5 minutes over low heat. 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.

Easy Chicken Soup Recipe

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 to decorate the soup.

According to the recipe: chicken puree soup - cook like this:

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

Chicken puree soup warm up and, spilling on plates, sprinkle with prepared chopped herbs on top.

Spring chicken sorrel soup recipe

You need to cook such a soup in early spring, until the sorrel is "oversaturated" with oxalic acid due to the cool temperature, but if you really want such a soup when it's 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.

Cook chicken soup with sorrel according to the recipe as follows:

  1. Rinse the chicken meat, cut into pieces and place in a pan of a suitable volume, where pour water and put bay leaf and peppercorns. Boil the broth after boiling until the meat is ready, constantly removing the foam with a slotted spoon so that the broth is perfectly transparent, and you need to salt it at the end of cooking.
  2. Peel and wash the vegetables: grate the carrots on a coarse grater, finely chop the onion with a knife. Shredded vegetables fry in a pan in vegetable or olive oil. Wash the peeled potatoes and cut into cubes. Cut the washed sorrel with a knife.
  3. Remove the chicken from the prepared broth to a dish. And run chopped potatoes and chopped sorrel into the broth, which are boiled for 10 minutes over medium heat. Then add the boiled chicken meat sorted from the bones into the soup and cook the chicken soup with sorrel over low heat.

chicken soup recipe with corn

Chicken soup is good with any cereals and pasta- good company for him and canned corn.

Ingredients:

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

By simple recipe cook chicken soup with corn like this:

  1. Prepared chicken meat, peppercorns and bay leaf, washed and peeled fresh carrot root, washed tomato and sweet pepper whole, put in a saucepan with boiling water and cook for 40 minutes, periodically removing the resulting noise.
  2. From the finished broth, remaining on a low fire, remove the chicken and vegetables. Use the vegetables at your discretion, and free the chicken meat from the bones and return it to the pot with the broth, put the strained corn and finely chopped fresh herbs in the same place.
  3. Fresh chicken eggs beat and slowly pour into the boiling broth with continuous stirring. As soon as the soup boils again, remove it from the heat and let it sweat under the lid for 30 minutes. Serve hot with croutons.

Recipe for chicken soup with mushrooms in Polish

Chicken soup with mushrooms and even in Polish - intriguing after all! 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;
  • onion - 2 pieces;
  • tomato puree - 100 grams;
  • fresh carrots - 1 root;
  • greens fresh dill and parsley - a few branches;
  • salt and ground black pepper - to taste.

Chicken soup with mushrooms in Polish cook like this:

  1. Put the prepared chicken fillet in a saucepan with water and cook for 40 minutes, periodically removing the resulting noise.
  2. Peel vegetables and mushrooms, wash and cut the mushrooms into plates, carrots into thin slices, and onions into cubes.
  3. Remove the finished chicken fillet from the broth, cool enough and cut into large bars. Run the chopped mushrooms and vegetables into the boiling broth and cook until the onion is soft.
  4. 5 minutes before the soup is ready, put the chopped meat and tomato puree into the pan. At the very end of cooking, add vermicelli and let it boil for only 1 minute.
  5. It remains to season with salt and pepper. Remove soup from heat, pour into bowls and serve hot, garnished with chopped fresh herbs.

chicken egg soup recipe

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 greens - optional.

  1. Put 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.
  2. Cut the peeled and washed carrots, cut into cubes and send to the broth, which is cooked on low heat for another 15 minutes.
  3. By this time, peel and cut the potatoes into slices and put them into the broth, which continue to cook until the potatoes are ready.
  4. By the time the potatoes are ready, add a couple of chopped bouillon cubes to the soup, beat the salted fresh egg and pour it in a trickle into the boiling soup while stirring. Finish cooking chicken soup with an egg by adding bay leaves and fresh chopped herbs.

original chicken broccoli soup recipe

A very attractive recipe for chicken broccoli soup - everything is in it: both taste and aroma, and looks attractive. With this soup, you can surprise your household and even guests if you cook it clearly 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 herbs - optional.

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

  1. Place in a pot of water chicken breasts, bring them to a boil and remove, and leave the broth on the fire for another 30 minutes.
  2. Slightly cooled meat disassemble into pieces. Cut the peeled onion into half rings and fry it in a pan with olive oil until ready. Cut the peeled carrots into wheels and add to the fried onions and continue to fry them together for 5 minutes.
  3. Rinse the broccoli disassembled into inflorescences under running water and let it drain in a colander, then add it to the vegetables and simmer over low heat under a lid for 10 minutes.
  4. It remains to introduce chicken meat into the boiling broth and vegetable stew, salt, pepper and other spices and continue to boil the chicken broccoli soup 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 to be light and transparent. Be sure to remove the noise with a special slotted spoon so as not to spoil the look of the broth with ugly flakes.

Roasted carrots will add a pleasant amber hue to the broth. If it is not in the recipe, turmeric will cope with this, for example.

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