Soup with chicken and potatoes. Chicken soup with potatoes and vermicelli

Very tasty, rich, but at the same time, it turns out easy potatochicken soup. This very tasty first course will diversify the everyday table and your family will definitely like it. For soup, you can use any parts of the chicken, I have the back, the tips of the wings and part of the leg. You don't need a lot of meat here, the main thing is a delicious broth.

Ingredients

To make Chicken Potato Soup you will need:

any chicken parts - 250 g;

potatoes (I have young potatoes) - 4-5 pcs.;

onion - 1 pc.;

small carrots - 1 pc.;

salt, spices for soup - to taste;

Imeretian saffron - 1 tsp;

garlic - 1 clove;

bay leaf - 1 pc.;

vegetable oil - 2 tbsp. l.;

water - 2 liters;

ground black pepper, greens for serving.

Cooking steps

Wash the chicken pieces, place in a saucepan, cover with water.

Put the peeled and sliced ​​potatoes into the broth. Boil potatoes over low heat until tender (25 minutes).

Peel onions and carrots, cut into pieces, place in a pan with vegetable oil.

Saute vegetables until soft, stirring occasionally.

Add to potato soup with chicken spices, saffron, chopped garlic, bay leaf and simmer for about 10 minutes more.

Pour the ready-made delicious potato soup with chicken into bowls, pepper a little, sprinkle with herbs and serve.

Enjoy your meal!

Details

One of the light chicken soups is with potatoes. The broth recipe itself is incredibly simple. At the same time, it is prepared literally “in one breath”. At the same time, it is sometimes quite possible to arrange for your stomach the so-called " fasting days". Just for them chicken soup with potatoes in the basic version will be the best option. After all, its ingredients are not fried, and the broth may well be cooked in chicken broth.

Do not forget that chicken fillet It is an excellent source of quality protein. In addition, it contains practically no fats. Even a novice hostess can cope with this dish.

Chicken soup with potatoes and onions

Required Ingredients:

• potatoes - 300 g;
• onions - 110 g;
• chicken fillet - 300 g;
• carrots - 120 g;
• bay leaf, pepper, salt, a bunch of dill.

Cooking process:

Such a simple soup is prepared according to the standard scheme. First, the chicken fillet is washed and cut into small pieces. Next, the onion is peeled from the husk and cut into small cubes. Moreover, frying for such a soup is not done, so the onion should be extremely small.

Carrots are also washed, peeled and cut, but not rubbed. First, the carrot is cut lengthwise, and then in half circles across.

After that, you need to peel the potatoes and cut them into strips or cubes.

Once all the ingredients are prepared, you can cook the soup. About a liter of water is poured into the pan. The chicken fillet is also placed there. As soon as the water boils, you need to remove all the resulting foam, which is convenient to do with a regular slotted spoon.

As soon as the chicken fillet is almost cooked, prepared vegetables are added to the future soup. Potatoes, carrots, onions, as well as bay leaves are sent to the pan, and the soup itself is salted.

The soup will be cooked until the potatoes are cooked - about half an hour.

Soup is served in bowls in portions, with the addition of herbs.

Chicken soup with leeks and potatoes

Required Ingredients:

• leek - 1 pc.;
• potatoes - 4 pcs.;
• chicken broth - 1 liter;
• butter - 1 tbsp;
• sour cream - 230 g;
• spices to taste.

Cooking process:

Chicken fillet is initially washed and cut into cubes. Washed leek should be cut into rings. The bulb itself is peeled and finely chopped. Peeled potatoes are also desirable to cut into cubes.

Once the soup boils for about 15 minutes, you need to puree it with a blender. At the end, chicken meat is placed in the soup, after which the soup is cooked for another 15 minutes.

Lastly, sour cream and seasonings are put in the pan - pepper, nutmeg as well as greens.

Chicken soup with potatoes and bacon

Required Ingredients:

• large onion - 1 pc.;
• Bell pepper- 2 pcs.;
• garlic - 1 clove;
• bacon slices - 125 g;
• chicken broth - 1.5 liters;
• dry cumin - ? tsp;
• dry paprika - 1 tsp;
• large tomato - 4 pcs.;
• chicken legs - 6 pcs.;
• potatoes - 4 pcs.;
• pepper, salt, parsley.

Cooking process:

While the chopped potatoes are cooking, you need to fry the bacon, and then cut it into thin strips.

Following the bacon in a pan, you need to fry the onion, sweet pepper and garlic, to which cumin and paprika are added at the end. Everything together should be stewed for a couple of minutes.

At the next stage, chopped tomatoes and a few tablespoons of bacon are placed in the pan, after which everything is stewed for another 5 minutes. The frying is ready.

During the cooking time, the potatoes should be cooked. Therefore, the contents of the pan, as well as chopped bacon and chopped parsley, can be added to the soup.

As soon as the soup boils again, it can be set aside and turned off.

Enjoy your meal!

Step 1: Prepare the broth.

To make the soup even less fatty, and, therefore, more dietary, you should clean chicken thighs from the skin. This is done simply: cut the skin lightly with a knife and tighten.

Peeled shins in a saucepan, add bay leaf, allspice and salt to taste. Put on high heat, bring to a boil, reduce and boil 10 minutes. As soon as foam appears, remove it with a slotted spoon and throw it into the sink.

Step 2: Prepare vegetables.

While the broth is cooking, take care of the vegetables. First, peel and rinse the potatoes, remove the eyes and dirt. Remove the skin using a vegetable peeler. Chop clean potatoes into large or medium cubes, as you like.

Just like potatoes, wash and peel carrots. Cut off the tops and cut into small cubes.


After peeling the onion, chop it into small pieces.


Peel the garlic, cut into small, thin slices.

Step 3: Prepare the soup.

As soon as the broth boils, the prescribed 10 minutes, put carrots, potatoes and onions in it. Stir and cook more 30-35 minutes. Potatoes and carrots should be completely cooked, but do not overcook, so that they do not fall apart. Per 5-7 minutes Toward the end of cooking, add the garlic cloves to the soup. After the vegetables are cooked, turn off the soup and cover with a lid. 5-10 minutes. This is necessary so that the taste of the soup becomes richer.
You can serve your delicious, aromatic and light chicken soup with potatoes.

Step 4: Serve chicken soup with potatoes.

Serve hot chicken soup with potatoes with slices of brown bread. I do not recommend spoiling the taste of the soup with mayonnaise or sour cream, it is better to add a little more pepper or mustard.
Enjoy your meal!

In this recipe, I do not fry the vegetables before adding them to the broth, for my taste, without such processing of vegetables, the soup turns out to be less fatty.

If you have more time, you can boil the chicken completely first, remove it from the broth, remove the meat from the bones and return it to the soup.

Ready soup can be decorated with half a boiled egg and green onions in each plate.

Of course, you can use any edible parts of the chicken to make this soup, not just the thighs.

Chicken soup with potatoes and noodles will save when there are not so many products in the refrigerator, but you want to cook some delicious dinner. In that case, a simple affordable recipe chicken soup will come in handy! You will like it, because preparing the first course is very simple, and, nevertheless, the soup always turns out very tasty!

One of the main components of the soup is chicken meat. It's always delicious, but sometimes the chicken gets boring. If you have a lot of vegetables in your fridge, you can diversify your soup menu with these ingredients. So, in frying chicken soup with vermicelli, you can put celery, fresh pepper, leeks, ordinary onions, carrots, and cook the broth on fragrant roots and chicken bones. Having prepared delicious dish, put fresh sour cream or mayonnaise in it. You definitely can't go wrong!

Kids will love this dish. It will whet your appetite just by its aroma! The dish is suitable as a lunch, dinner and a nutritious snack. Be sure to memorize the following recipes and resort to them as often as possible.

Cooking tip: Your dish will be more appetizing if it is beautifully decorated and served. Chicken soup with vermicelli and potatoes, it is good to serve with garlic donuts, fresh croutons and bread sticks, although regular bread is also relevant.

How to cook chicken soup with potatoes and vermicelli - 15 varieties

The aroma of this soup is able to play a brutal appetite! It remains to pour it on plates, decorate with herbs and enjoy a pleasant meal!

Ingredients:

• Four liters of chicken broth.
• Half a multi-cup of vermicelli.
• Half a kilo of chicken.
• Two potatoes.
• Onion, carrot.
• Tomato paste, butter, fresh herbs, Provence herbs, spices - not for everyone.

Cooking:

Boil the chicken fillet until soft.

Peel the onion and carrot, rub it, send it to the multivar bowl along with a piece butter and tomato paste. Cook for five minutes in the "Baking" mode, then pour in chicken bouillon.

Cut the chicken fillet into small bite-size pieces. Peel the potatoes, cut into strips or cubes. Send the prepared ingredients to the broth. Season with spices. Cook for an hour ("Extinguishing" mode).

Rinse parsley and dill, chop, send to soup along with fragrant provencal herbs and half a glass of vermicelli. Cook for another ten minutes by switching the appliance to the “Steaming” mode.

In a balanced, harmonious dish prepared according to next recipe, has all the vitamins needed for a healthy diet.

Ingredients:

• Chicken fat.
• Three potatoes.
• Two stalks of celery.
• Onions, carrots.
• A can of canned beans.
• A glass of frozen corn.
• 0.5 l of tomato puree.
• Half a glass of vermicelli.
• Two tablespoons of parsley and rosemary.
• Vegetable oil, salt, spices.

Cooking:

Celery, onions, carrots are peeled and chopped arbitrarily. Fry the chicken skins in a deep frying pan until cracklings form. Add vegetable oil and introduce vegetables for stewing. After five minutes, add the beans, corn, rosemary and parsley for frying. We fill everything tomato puree. We simmer for a few minutes. We cut the potatoes into cubes and put them into a common frying pan. Pour two liters of water and cook the soup for 20 minutes. At the end, add vermicelli and bring the dish to readiness.

chicken noodle soup recipe own production lovers will like it in a multicooker home cooking. Delicious and “cozy” soup can warm you up in bad weather.

Ingredients:

• 3.5 liters of water.
• Half a kilo of chicken (you can take a thigh).
• Onions, carrots.
• A bunch of dill and parsley.
• 20 ml lemon juice.
• A little sour kvass from wheat bran.
• Lavrushka, spices.
• For noodles you need:
• Egg, flour, salt - taken by eye.

Cooking:

Rinse the chicken, place in a multivar bowl, cover with water. Boil for one hour (“Extinguishing” mode). After half an hour of cooking, do not forget to send chopped onions and grated carrots to the soup. Season to taste.

While the broth is cooking, you will have time to cook homemade noodles. It makes soup so much tastier! Knead the flour, eggs and salt into a dough. It should be quite soft and elastic. Cover with a towel, wait fifteen minutes. Roll out into a thin cake, let dry slightly. Then cut the noodles.

Remove the chicken from the slow cooker, separate the meat from the bones, put it back into the broth. Bring back to a boil, add kvass with noodles. Rinse greens, chop. You can send it to the soup right away or sprinkle each serving separately - here it is more to your taste. Steam for twenty minutes.

The soup is hearty, and the presence of an abundance of vegetables in the fry will make it more fragrant and appetizing!

Ingredients:

• Minced chicken - 150 g.
• Potatoes - 6 pcs.
• Onions, carrots, bell peppers.
• Vermicelli - 100 g.
• Dill - 20 g.
• Vegetable oil, salt, pepper.

Cooking:

Make meatballs with a diameter of 2 cm from minced chicken. Chop onions, carrots and sauté in oil for 10 minutes. In two liters of boiling water, lower the meatballs along with the chopped potato cubes. Cook until potatoes are half cooked. Drop the roast. Pepper and dill chop and send to the soup along with vermicelli. Salt, pepper and bring the dish to readiness.

The aroma of this soup will gather the household in the kitchen. Have a nice meal!

Ingredients:

• 1.8 liters of chicken broth.
• Three melted cheeses.
• Three potatoes.
• Onion, carrot.
• 100 g of vermicelli.
• Vegetable oil, spices.

Cooking:

Peel the potatoes and cut them into cubes, send them to the multivar bowl. Pour two liters of pre-prepared chicken broth, salt and cook for 15 minutes (“Simmering” mode).

Peel the onion, chop it smaller, put it in a frying pan with vegetable oil. Peel the carrots, rub on a grater with large holes, add to the onion, fry for five minutes. Then set the skillet aside.

After half an hour, put the vegetable fry in a bowl with potatoes with vermicelli, add spices. Rub the cheese and send it to the soup fifteen minutes before the end of cooking.

Cooking Tip: This soup goes well with donuts. To make garlic donuts, take two cups of flour, mix it with a teaspoon of dry yeast, 20 grams of sugar and a pinch of salt. Add warm water. Knead a non-elastic dough. When it rises, use a spoon to gain mass and dip in a sufficient amount of oil. Fry donuts until golden brown on both sides. Finished goods process with crushed garlic.

Such an understandable and simple soup is especially useful for children. A huge amount of nutrients will make up for the lack of essential trace elements in the body.

Ingredients:

• Chicken fillet - 300 g.
• Potatoes - 4 pcs.
• Onion - 1 pc.
• Carrot - 1 pc.
• Spinach frozen - 80 g.
• Vermicelli - 100 g.
• Salt, spices.

Cooking:

Finely chop the onion, carrot and fry in vegetable oil. Simmer in a separate pan chicken pieces. We boil three liters of water, throw in potato cubes, roasted vegetables and ruddy chicken meat. Boil potatoes until half cooked, add vermicelli, and after 5 minutes - spinach. Salt the soup, season with spices.

Tender pieces of stewed chicken go well with a wide egg noodles. Simple, delicious and nutritious dish in the form of soup will give good mood and whet your appetite!

Ingredients:

• Chicken fillet.
• Onions, carrots.
• Vegetable oil.
• Egg noodles.
• Salt, pepper, herbs.

Cooking:

Rinse chicken fillet (560 g), pat dry with napkins, cut into slices two centimeters thick. Heat vegetable oil (3 tablespoons) in a deep saucepan or thick-bottomed brazier. Fry the chicken pieces in it for seven minutes.

Finely chop the peeled onion (260 g). Carrots (300 g) peel, wash and cut into strips or coarsely grate. Add carrots and onions to a bowl with roasted meat. Cover the frypot with a lid, lower the heat, and simmer the fillets with vegetables for 10 minutes.

Fill the pot with water, boil. Cut the potatoes into cubes and put them in a bowl to boil. After 10 minutes, enter the roast with meat and 230 grams of egg noodles. Salt the soup, pepper.

Now lay out the chicken soup with egg noodles on plates, flavor it with fresh herbs and sauce.

This recipe will definitely appeal to fans of dishes with mushrooms. Highly hearty soup perfect for everyday family dinner.

Ingredients:

• Soup set - 700 g.
• Potatoes - 2 pcs.
• Egg noodles - 120 g.
• Champignons - 500 g.
• Onions, carrots - 1 pc.
• Celery stalk.
• Chicken fillet - 300 g.
• Greens, salt, pepper.

Cooking:

Disassemble the soup set and put in a saucepan along with a chopped celery stalk. Pour three liters of water and put to boil. As soon as the water in the pan boils, put the mushroom legs into it. Onions, carrots cut into large pieces and stew in a dry frying pan and transfer to the broth. After 40 minutes of cooking, remove large parts of vegetables, meat from the pan, and strain the broth and pour into a clean saucepan. Now we put chopped mushroom caps, potato cubes and pieces of chicken fillet into it. Cover the soup with a lid and cook until tender. Season the finished soup with herbs and serve with pre-boiled noodles.

Affordable and original recipe This soup is suitable for fasting and diet food.

Ingredients:

• Chicken broth - 1.5 l.
• Carrot - 400 g.
• bell pepper- 400 g.
• Potatoes - 2 pcs.
• Garlic - 1 medium head.
• Onion greens - 2 bunches.
• Chinese noodles - 2 packs.
• Sesame oil and sesame seeds - 2 tablespoons of each product.

Cooking:

Fry finely chopped onion and garlic in oil for 1 minute, then add sesame seeds and fry for another 2 minutes. Finely chopped sweet pepper put to fry. We mix all the products and simmer over low heat for 5-7 minutes. Pour vegetables with chicken broth, add diced potatoes. Salt, pepper, cook for 10 minutes and spread the noodles. Boil the soup until the noodles are ready.

A wonderful soup with wild mushrooms can be served on festive table. The dish will be appreciated by all guests.

Ingredients:

• Chicken breast - 100 g.
• Chicken broth - 400 g.
• Vermicelli - 30 g.
• Forest mushrooms- 100 g.
• Potatoes - 2 pcs.
• Basil, salt, vegetable oil.
• One bulb.

Cooking:

In a deep frying pan, fry the onion with pieces of chicken pulp. After 2 minutes, add finely chopped mushrooms. Salt, pepper, pour in the broth, lay the chopped potatoes. Cook the soup for 15 minutes and add the vermicelli. Cook for 3 minutes and add fresh basil greens. The soup is ready!

Chicken soup can be cooked from any bird: ducks, turkeys, chickens, quails. Of course, it is optimal to cook a dish from fresh meat that has not been frozen.

Ingredients:

• 0.5 kg of chicken pieces.
• 100 g of gossamer vermicelli.
• 4 potatoes.
• One bulb.
• One carrot.
• Salt, dill, vegetable oil, black pepper.

Cooking:

Chicken pieces are poured with cold clean water. The pot is put on fire. The broth is obtained on a fire of medium intensity. The foam should be removed regularly. The broth should remain clear.

The chicken is taken out. It must be sorted out to obtain pieces of meat, which will then return to the broth again. The bones are all thrown away. Potatoes are peeled. Diced potatoes are poured into the soup stock and boiled for 10 minutes. Onions, carrots are chopped and added to the soup after potatoes. Vermicelli is added. The soup is salty. At the end of boiling all the components, dill is poured.

If your Small child resists eating first courses, cook him soup according to this recipe. The secret of success will be in the creamy component of the soup - processed cheese so delicious!

Ingredients:

• Processed cheese - 2 pcs.
• Chicken back - 1 pc.
• Potatoes - 3 pcs.
• Carrot - 1 pc.
• Onion - 0.5 pcs.
• Vermicelli - 2 squeezes.
• Salt, spices.

Cooking:

Pour the chicken back with 1.5 liters of water and cook until boiling. We drain the first broth and put it on fire again with a new portion of water. Onions, potatoes, carrots cut into cubes and lowered into boiling broth. After 15 minutes, three curds and put in a saucepan with vegetables and meat. We introduce vermicelli, salt, pepper and bring the soup to readiness.

Very balanced light dish will be a great help in losing weight. Also, the soup is suitable for children's diet.

Ingredients:

• Chicken meat - 280 g.
• Potatoes - 100 g.
• Broccoli - 295 g.
• Vermicelli - 95 g.
• Carrot, leek.
• Salt, bay leaf, herbs.

Cooking:

Divide the chicken flesh into pieces, pour cold water. Boil, put a bay leaf and cook for 30 minutes. Add chopped carrots, chopped potatoes and a leek stalk to the soup. After 8 minutes, add vermicelli and parts of broccoli. Salt the dish, appease with herbs and bring to readiness.

It takes about an hour to prepare this soup. The result will be delicious. rich soup with tender pieces of chicken that you want to eat more and more.

Ingredients:

• Chicken fillet - 300 g.
• Noodles - 150 g.
• Carrot - 250 g.
• Potatoes - 120 g.
• Celery root - 70 g.
• Onion - 80 g.
• Three cloves of garlic.
• Vegetable oil.
• Greens, salt, spices.

Cooking:

Cut the chicken meat into pieces, pour 1.8 liters of water, bring to a boil. After 20 minutes, add diced potatoes. Chop the onion and garlic and fry in vegetable oil. Grate the carrot and celery root and add to the onion. Cook until vegetables soften. Transfer the roast to the soup and cook until the chicken is cooked. Remove the meat from the pan and disassemble into fibers, put in the soup, add the noodles. Salt the dish, season to taste and cook for 20 minutes. When serving, use greens.

This soup cooks quickly, as there is no need to pre-boil the meat for the broth. This function in the dish is perfectly performed by fragrant chicken meatballs.

Ingredients:

• Minced chicken - 300 gr.
• Vermicelli - half a glass.
• Potatoes - 2 pcs.
• Onion - 2 pcs.
• Carrot - 1 pc.
• One clove of garlic.
• Chicken egg.
• Sunflower oil.
• Flour - 20 g.
• Salt, pepper, herbs, sour cream.

Cooking:

Let's prepare the meatballs first. For this in minced chicken rub the onion head with a grater and squeeze the garlic clove. We put an egg and a spoonful of flour. We mix the mass and form neat circles with a diameter of 2 cm. Meatballs are ready.

Boil two liters of water in a saucepan. We introduce the bay leaf, salt and put the potatoes chopped into cubes. Cook until the root crop is half cooked.

Chop onions, carrots and sauté in a frying pan in vegetable oil. We shift the finished frying into the soup along with the vermicelli. After 5 minutes, dilute the dish with meatballs and cook for 10 minutes. Before serving, finely chop the greens and put in each plate with sour cream.

Potato soup is familiar to many from childhood. This soup is not only very satisfying and nutritious, but also incredibly tasty. Everyone knows that chicken broth is very useful for a weakened body, especially when combined with potatoes.

There are many ways to make Chicken Potato Soup. Can be cooked as the classic way, using only the main ingredients, or you can experiment by adding more and more new products, thereby giving the soup completely different taste characteristics.

Classic potato soup with chicken broth

Chicken Potato Soup - hearty meal but at the same time incredibly lightweight. This soup is low in calories. This is one of the few foods that can be given to young children. Its broth is very useful for recuperation after illness or during it. Approximate Cooking Time for Chicken Potato Soup this recipe is 40-50 minutes.

Required Ingredients:

• 500 g chicken breast
• 5 pieces. potatoes
• 1 PC. carrots
• Half cup of rice
• 1 PC. onion
• Salt, pepper to taste
• fresh greens
• Vegetable oil

As chicken meat You can take both fillets and wings. However, the chest is the best. Due to the bones, the soup will turn out to be more rich.

1. Prepare a large soup pot. Rinse the chicken carcass thoroughly under cold water. Put chicken breast into a saucepan, pour two liters of water, salt and put on low heat. During cooking, foam will appear, which is best removed in a timely manner.
2. While the chicken is cooking, prepare the vegetables. To do this, peel the onion and then chop it. It is preferable to grate the carrots on a fine grater, but you can just cut them into small cubes. Cut potatoes into small slices.
3. Prepare the pan. Pour a little vegetable oil on it and set it to warm up. After the pan is hot, put the onions in the first layer, then the carrots. Pour oil again and leave to fry for 5-10 minutes under a closed lid. After that, remove the lid, mix and leave to simmer for another 15 minutes.
4. Check the readiness of the chicken. If it is ready, then take it out of the pan, separate the meat from the bones and cut it carefully. Check the remaining broth, if it is not enough, then add boiled water.
5. Rinse the rice with a sieve and toss into the simmering broth along with the chopped potatoes. After 10 minutes, add to the pot vegetable stew and pieces of meat. Simmer the soup for another 10-15 minutes until tender.

Serve ready soup can be decorated with any fresh herbs. Onions, dill or parsley are perfect. Some gourmets prefer to eat potato soup in combination with mayonnaise or sour cream. Chicken soup is a very simple and popular dish that will be a great lunch for you and your household.

Soup puree with potatoes and chicken

Connoisseurs of both simple and unusual taste offer a recipe mashed potato soup with chicken. Ready meal will have an incredible flavor, thanks to the combination of tender chicken broth, fresh herbs and mashed potatoes.

Composition of ingredients:

• 300 g chicken fillet
• 4-5 pcs. young potatoes
• 1 PC. onion
• Vegetable oil
• Salt and pepper
• fresh greens

Your actions:

1. First you need to prepare chicken broth. To do this, pour water into the pan, place the chicken fillet there, salt and boil over medium heat for half an hour.
2. While the meat is boiling, prepare the potatoes. Clean it and cut into small cubes.
3. Remove the cooked meat from the pan, cut into small pieces and leave to cool for a while.
4. Chop the onion and send it to fry in a pan with vegetable oil.
5. Place the potatoes in the remaining broth, salt and boil until tender.
6. Put boiled potatoes in a blender and bring to a liquid state. Add the resulting mixture to the stock pot.
7. Next, put the meat and fried onions there. Add salt and pepper to taste.

When serving, sprinkle the dish with any fresh herbs as a decoration. Potato cream soup with chicken is ready!

Experts say that those who are worried about their figure can easily eat a portion of this soup without harm to the body. It has been proven that the dish is perfect for a dietary diet, because the calorie content of 100 grams of such a soup with potatoes and chicken is only 43.4 kcal.