Recipe for delicious chicken soup. How to make delicious chicken soup for lunch. Dish with melted cheese

Thanks to its delicate consistency and a large number valuable elements chicken soup enjoys great success. You can order such a dish even in the most expensive and sophisticated restaurant. But the most wonderful soup was probably prepared by your mother or grandmother. Each family has its own recipe for a dish whose taste is familiar from childhood. Let's find out how to cook it yourself, and also experiment with exotic options.

What are the benefits of chicken broth?

Chicken meat is perfectly digestible, saturating the body with essential proteins. Irreplaceable the amino acids in their composition bring chicken to first place in digestibility among all types of meat. At the same time, there is little fat in the product, which means that the calorie content of the dish will not be high. On average, chicken soup contains 40 kcal per hundred grams.

You can add almost any component to the broth, from traditional vermicelli and potatoes to exotic mushrooms, cream and citrus fruits.

In summer, light broths with vegetables are useful, and in winter period Thick soups with legumes or mushrooms are good.

Chicken meat contains valuable B vitamins and many microelements. Thanks to them, eating chicken soup:

has a beneficial effect on metabolic processes;
improves the condition of skin, hair and nails;
increases immunity;
normalizes blood pressure;
has a positive effect on reproductive functions.

The valuable components of the broth have a suppressive effect on inflammatory processes. Warming and invigorating soup is recommended for colds.

What does it take to create the right broth?

Most important point- selection of quality raw materials. When buying chicken you need to pay attention:

On the skin. It should be thin and light.
For fat. In high-quality poultry it is transparent, without yellow tint,
By smell. You should not buy chicken with a “smell.”
For giblets(if they exist). There should be no bile spilled in the carcass. The liver must be intact.

The meat of a good bird for broth should be elastic, but not tough.

You can prepare the broth either from sets of chicken “spare parts” or from whole birds. In the latter case, it is necessary to trim off excess skin and fat so that the soup turns out tender and transparent.

To prepare the broth, meat, poured cold water, you need to bring it to a boil. Then reduce the heat and simmer for about an hour and a half, adding salt first. The finished chicken is removed, and the broth, if necessary, is filtered through cheesecloth.

How to cook chicken soup so that it is clear and tastes good? Revealing the secrets of experienced chefs:

You can't pour meat hot water . Only cold.
The resulting foam must be removed in time with a slotted spoon. If it sinks to the bottom, it will be impossible to remove the scale.
Cook chicken over low heat, intense boiling will deteriorate the quality of the finished product.
The sample can only be taken with a steel spoon.. Cutlery made from other materials distorts the taste of the dish.
Add frozen vegetables, for example, broccoli, you need a quarter of an hour before the end of the cooking process.

It will take an hour to an hour and a half to prepare broth from store-bought poultry. If you choose homemade chicken, you will have to increase the time by another hour. Most of these dishes are seasoned with chopped potatoes. Beginning housewives have a question: how long does it take to cook potatoes in soup? On average, from seven to fifteen minutes, depending on what slices it is cut into.

When serving, you can decorate the dish with half an egg, herbs or croutons.

Which chicken soup should I make for lunch?

Chicken-based first courses are suitable for both children's and adult menus. Try simple and delicious soups that will delight the whole family.

Chicken noodle soup with potatoes

This delicious chicken soup recipe with photo is easy to prepare.

Ingredients:

one and a half liters of broth;
300 grams of boiled chicken;
carrots, onions, potato tubers;
40 grams of vermicelli.

Cooking method:

Finely chop the onion, chop the carrots into cubes, and chop the potatoes into slices.
Sauté the onion for three minutes.
Add carrots and potatoes to it. Cook, stirring, for another five minutes.
Add vegetables to the hot chicken broth and simmer over low heat for a quarter of an hour.
The meat, previously removed from the broth and separated from the bones, is cut into pieces. Place it in a saucepan along with the vermicelli and cook for seven minutes.

Before serving, garnish the dish with chopped herbs.

Chicken soup with mushrooms

Mushrooms will add an unusual touch to the dish. You can take forest ones: they must first be boiled. But most often they use champignons or oyster mushrooms - they do not require additional processing.

Ingredients:

half a kilo of chicken meat;
200 grams of champignons;
onion, carrot;
four small potatoes.

Cooking method:

Boil the meat in a two-liter saucepan for half an hour, then add the potatoes cut into slices. Add some salt.
Cut the remaining vegetables and mushrooms into cubes and simmer in oil for ten minutes.
They need to be added to the soup when the potatoes have boiled for five minutes. After the same period of time, the soup will be ready.

This dish can be seasoned with a little pepper and garnished with herbs.

Cheese soup with chicken

Thrifty housewives should adopt a recipe for soup with melted cheese and chicken.

Ingredients:

two liters of broth;
half a kilo of boiled chicken;
the same amount of potatoes;
a couple of cheeses;
onion, carrot.

Cooking method:

Sauté finely chopped onions and carrots in butter for five minutes.
Add potato cubes to the hot broth and cook for five minutes.
Place the roast and chopped cheeses into the broth, bring to a boil and turn off.
Place the meat into plates in portions.

Cheese soup can be prepared from processed cheese with chicken, adding semolina for thickness. The cereal is covered before adding the cheese curds.

Creamy soup

The puree-like consistency gives first courses a delicate taste. Prepare creamy chicken soup step by step according to the recipe with photos.

Ingredients:

300 grams of chicken (preferably drumstick);
two or three potato tubers;
100 ml cream;
onion and carrot.

Cooking method:

It is better to pour this puree soup into heated plates.

Chicken soup with rice and potatoes

This first dish is not only tasty, but also very filling.

Ingredients:

half a kilo of meat;
a couple of potatoes;
onion head;
two thirds of a glass of rice;
carrot;
parsley.

Cooking method:

Pour cold water (two liters) over the chicken, cut into large pieces, boil, add salt and cook over low heat for about an hour.
Finely chop the onion and parsley, grate the carrots. Chop the peeled potatoes into cubes.
Remove the meat and separate from the bones.
Dip vegetables and washed rice into the broth, add salt, season with pepper and simmer for a quarter of an hour.
Place the meat cut into large pieces into the broth. Add parsley before removing from heat.

If you add slices of pickled cucumbers to this dish along with vegetables and rice, you will get a pickle.

Chicken soup with egg noodles

This dish was prepared by our grandmothers. How to cook chicken noodle soup to remember the taste of childhood?

Ingredients:

chicken carcass;
a couple of potatoes, carrots and onions;
five to seven cloves of garlic;
ground nutmeg, bay leaf, black peppercorns.

Egg noodles are made from dough based on wheat flour and water with the addition of four eggs and salt. The rolled out layer of hard dough is cut into small strips.

Cooking method:

Boil the chicken for an hour, adding peeled carrots and onions to the pan.
Chop the remaining carrots and onions and sauté in vegetable oil.
Ten minutes before the broth is ready, add spices and salt.
Remove the meat and vegetables from the broth, discard the onions and carrots. And remove the bones from the chicken.
Place the meat back into the pan and add the diced potatoes.
Bring to a boil and simmer for five minutes.
Add the roast, coarsely chopped garlic and noodles. Simmer over low heat for a quarter of an hour.

Even novice cooks can prepare a soup with homemade noodles and chicken according to the recipe. If desired, you can supplement the dish with additional ingredients - spices or vegetables.

Pea soup with chicken

A delicious chicken broth soup according to the recipe with the photo can also be made with the addition of peas. It needs to be soaked for four to five hours to speed up the process.

Ingredients:

one and a half glasses of peas;
2.5 liters of water;
400 grams of smoked breast;
four potatoes;
onion, carrot;
a couple of cloves of garlic.

Cooking method:

You can decorate the soup with herbs and a spoon canned peas on every plate.

Unusual soups from around the world

Not only domestic chefs know how to cook chicken soup. Chicken broth-based dishes are popular all over the world. You can prepare delicious exotic food at home.

Chikhirtma

Aromatic seasonings in Georgian cuisine are a must culinary condition. Local chefs especially love cilantro, basil, pepper and saffron.

Ingredients:

two liters of broth;
a couple of large spoons of flour;
celery stalk;
spices (cilantro, saffron);
egg;
a little wine vinegar.

Cooking method:

Pass the sifted flour for a couple of minutes. Add cilantro and celery sprigs, wine vinegar to it.
Pour the mixture into the hot broth.
Dilute two saffron stamens in a spoon of water.
Use a slotted spoon to remove sprigs of greenery from the cooling broth and add the beaten yolk.

Fragrant saffron is added when the soup has cooled to 70 degrees, so that the delicate spice does not lose its aroma.

Noodle soup with chicken according to the recipe of Chinese chefs

This dish is prepared using rice noodles. You can buy it or make it yourself. To do this, dough from rice flour (a glass) and eggs are kneaded in water, rolled out and cut into strips.

Ingredients:

can of preserved bamboo;
ginger root;
half a kilo of chicken;
carrot;
150 grams of lean pork;
soy sauce.

Cooking method:

Boil the noodles for three minutes with the addition of rice vinegar.
Boil the pork in two liters of water, after a quarter of an hour add the chicken and simmer until done.
Remove the meat and cut into cubes.
Strain the broth.
Place the meat back into the pan and bring to a boil.
Add ginger root, bamboo and carrots, chopped into strips.
After fifteen minutes, add the noodles and remove the pan from the heat.

Before serving, the soup is seasoned with soy sauce.

Mexican chicken soup

This recipe delicious soup with chicken will delight lovers of burritos and enchiladas.

Ingredients:

chicken breast;
can of canned beans (red);
onion head;
50 grams of thin vermicelli;
100 grams of frozen corn;
red pepper.

Cooking method:

Make broth from chicken breast. Remove the meat and chop finely.
Fry the onion until transparent in olive oil.
Place chicken meat in a saucepan and fry it with onions for another five minutes.
Add beans without juice to meat and onions.
Pour chicken broth into the saucepan, after five minutes of cooking, add corn and vermicelli. It will be ready after five minutes of simmering on low heat.

This soup is served with finely chopped dill and nachos.

Any of these recipes will not leave your household and guests indifferent. At the same time, the family budget will not suffer.

Fill the meat with water so that it is completely covered with liquid. Let it cook until it boils. Then drain the first water so that the broth is not cloudy - this is the first secret of transparency.

Place the chicken in a pan filled completely clean water, put it on the stove. The second secret is not to cook it, but to simmer it over low heat for 2 hours. Add salt, pepper and bay leaf.

We clean all the vegetables and cut into cubes. The potatoes are larger (they can be cut just before putting them in the pan), and the onions and carrots are smaller.

After 2 hours, add the prepared potatoes to the broth with homemade chicken.

Following it, we lower the rest of the vegetables. The chicken meat has already become soft, so we take it out of the broth. Continue cooking the soup for 20-30 minutes over medium heat until the vegetables are fully cooked.

Add vermicelli. Chicken leg cooled down a little. We take it apart and separate the meat from the bones. So, in each serving of soup there will be a piece domestic chicken. Add meat, cook for another 5 minutes.

Don't forget about greenery.

The hero of our story today, chicken soup, can easily be called one of the most popular dishes in world cuisine. No matter what national cuisine we take, no matter what cookbook we look at, we will always find there one or another option for preparing delicious, aromatic, hot chicken soup. In Russia and Brazil, in Jamaica and Australia, in China and South Africa, in the most fashionable restaurants and in the simplest home kitchens, skilled chefs and simple housewives can prepare hundreds of variations of chicken soup. We won't lag behind either. Let's try together today to figure out and remember how to cook chicken soup.

Of course, chicken soup is just a collective image that combines all liquid hot dishes cooked in chicken broth or with the addition of chicken meat. In Russia, traditional soups cooked in strong chicken broth seasoned with noodles or vegetables have gained particular popularity. The French chef will offer you vegetable or mushroom soup- puree with pieces of chicken meat. The hospitable Greek housewife will mix eggs with lemon juice and carefully add them to a strong chicken broth, seasoning the resulting delicate creamy soup with rice or rice-like kritharáki paste. In Mexico, you will taste Consomme de Pollo, made from very large pieces of chicken, very large chopped potatoes and whole leaves of young cabbage. And Asian chefs will completely surprise you by offering chicken soup with seafood, coconut milk and hot spices.

And even within the same culinary tradition, recipes for making chicken soup differ significantly from city to city, from house to house. Each of us remembers the aroma of that unique, most delicious chicken soup in the world that our grandmother treated us to as children, and it seems to us that no one will ever be able to prepare this for us. This may be so, but should you despair, or is it better to roll up your sleeves and try to make your own, the most delicious and aromatic chicken soup?

Today the Culinary Eden website offers you a selection of the most important advice and secrets, coupled with the most interesting recipes that will easily help even the most inexperienced housewives and tell you how to prepare chicken soup.

1. Not every chicken is suitable for making truly delicious chicken broth, and therefore chicken soup. Our grandmothers used to say that thin legs of chicken go into soup, and thick legs go into frying pans. And therein lies absolute wisdom. The best chicken for making broth is considered to be a thin-legged laying hen between two and four years old. This kind of chicken is not suitable for frying and stewing, but the broth it produces is excellent - strong, aromatic and very tasty. It is best to buy chicken for soup at those markets where the products of villages and farms are presented, but in stores you should look for chickens sold labeled “soup”. When choosing chicken for your soup, carefully inspect it and be sure to smell it. A good fresh soup chicken will have dense, slightly moist skin without damage or stains, the skin color of the soup chicken will be white with a slight bluish tint, the fresh chicken smells pleasant, a little sweet. Any unpleasant odors ammonia, rotting, mustiness, too dry or too wet slippery skin will tell you that the chicken being offered to you is not fresh enough. It is better to refuse such a purchase, because it will not make a tasty soup.

2. The basis of any chicken soup is, of course, chicken broth. The more flavorful and rich your broth is, the more delicious and appetizing your chicken soup will be. And preparing fragrant golden chicken broth is not at all difficult. Thoroughly rinse one soup chicken weighing up to one and a half kilograms, inside and out. If the chicken was sold with legs, cut them off. Place the chicken in a deep saucepan and fill with water so that the water covers it by at least 10 centimeters. Bring the water to a boil, skim off the foam as thoroughly as possible, reduce the heat to low so that the water is just simmering, cover the pan with a lid and leave for one hour. Then add one peeled carrot, one peeled onion and salt to taste. Cook your broth at the lowest simmer for another hour. Remove the pan from the heat, cool slightly, remove the vegetables and chicken, strain the broth through cheesecloth and bring to a boil. Your chicken broth is now completely ready.

3. The most popular chicken soup in Russia, without any doubt, can be called chicken noodle soup. Of course, such a soup can be prepared with store-bought noodles, but it’s much tastier to make it yourself. Sift four cups of flour into a deep bowl, make a well in the center of the slide and pour two eggs and ¼ cup into it cold water. Add a pinch of salt, moisten your hands with vegetable oil and knead into a stiff, smooth dough. Wrap the finished dough in film and put it in a cool place for 30 minutes. Then divide the dough into three parts, roll each thinly, adding a little flour and spreading it with your hand over the entire surface of the dough. Cut the finished dough cake into thin strips and leave to dry for 20 - 30 minutes. Separately, cook strong chicken broth, strain it and pour into a saucepan. Bring the broth to a boil, add half a carrot, cut into thin slices, a small parsley root, cut into cubes, a celery stalk, cut into two parts, one bay leaf, salt and pepper to taste. Cook everything together moderate heat within 30 minutes. At the end of cooking, remove the bay leaf and celery. Boil homemade noodles until tender in a small amount of boiling salted water, place on plates and pour in chicken broth. Garnish your noodles with fresh herbs and serve immediately.

4. It turns out even more tasty and aromatic chicken noodles with porcini mushrooms. Prepare homemade noodles in advance and leave them to dry. Cook a strong broth from one chicken weighing about one and a half kilograms, three liters of water, a quarter of celery root, one parsley root, one carrot and one large onion. When the broth is ready, remove the boiled vegetables, remove the chicken, remove the meat from the bones and finely chop, and strain the broth. Cut one medium-sized onion and one small carrot into cubes, 200 gr. fresh porcini mushrooms or 2/3 cup of pre-soaked dried mushrooms, rinse thoroughly and cut into thin slices. Heat 2 tbsp in a frying pan. spoons of vegetable oil, add onions and carrots and fry until golden color. Then add the mushrooms and fry everything together for another 7 - 10 minutes. Bring the chicken broth to a boil, add vegetables and mushrooms to it, add salt and black pepper to taste and simmer low heat within 15 minutes. Meanwhile, boil the noodles in salted water until tender and drain in a colander. Place the finished noodles into the broth with mushrooms, add pieces of chicken and heat everything together for a couple of minutes. Before serving, sprinkle your soup with finely chopped dill and parsley.

5. Classic Jewish cuisine offers us delicious chicken soup with spicy dumplings. Rinse the chicken, cut into portions, place in a deep saucepan, add three liters of water, bring to a boil, skim off the foam and cook over moderate heat for 30 minutes. Cut one carrot and three stalks of celery into large slices. Prepare and tie with thread a bouquet of one bunch of parsley, one bunch of dill and two bay leaves. Add the bouquet and vegetables to the soup and cook everything together for another hour, then add ¼ teaspoon of turmeric, salt and black pepper to taste and cook for another 10 minutes. Remove from heat, take out the bouquet, cover the pot with the soup with a lid and let it brew. Prepare the dumplings separately. Finely grate half a large onion and one clove of garlic. Boil ½ cup of water in a saucepan, add 3 tbsp. spoons butter, and then, stirring constantly and rubbing thoroughly, add one glass of wheat flour. Add a pinch of salt, stir thoroughly and remove from heat. Transfer the dough to a deep bowl and cool slightly. Then add two to the dough raw eggs, grated onion and garlic. Mix everything thoroughly. Boil a small amount of water in a separate saucepan and add a pinch of salt. Using two teaspoons moistened with water, form the dough into dumplings and cook them in boiling water for five minutes. Place the finished dumplings on plates, add a piece of chicken to each and pour hot soup over it. Sprinkle the soup with finely chopped green onions and serve immediately.

6. Armenian cuisine offers us a very tasty Taron soup to try. Soak half a glass of pearl barley in cold water for 10 hours, then rinse and boil until almost done for 35 minutes. Prepare a strong chicken broth from chicken, two liters of water, one carrot, one onion and a small piece of celery root. Remove the vegetables, remove the chicken, remove the meat from the bones and chop finely, strain the broth and return to the pan. Bring the broth to a boil, add pieces of chicken meat, boiled pearl barley, one finely chopped onion, two bay leaves, a few black peppercorns, and salt to taste. Cook everything together for 20 minutes. Cut the zest from one lemon and place it in a gauze bag, and peel the lemon pulp from the films and finely chop it. Add the lemon zest and pulp to your soup, heat for a couple of minutes, then remove from heat and let sit for 10 minutes, after which time remove the zest bag. Meanwhile, prepare the dressing. To do this, grind two raw egg yolks with 3 tbsp. spoons of warm chicken broth. Add the dressing to the finished soup and stir thoroughly. Pour the soup into bowls, sprinkle with finely chopped cilantro and serve.

7. Light chicken soup with tomatoes and celery is very tasty. It's not at all difficult to prepare. Prepare a strong chicken broth in advance, remove the chicken, remove the meat from the bones and cut or tear into small pieces by hand. Place in a deep bowl and cover with cling film. Pour boiling water over, peel and cut into cubes 700 g. tomatoes. In a deep frying pan, heat 2 tbsp. spoons olive oil, add one finely chopped onion and four celery stalks, cut into thin slices. Fry over medium heat, stirring for five minutes. Then add the tomatoes and simmer everything together for another 10 minutes. Boil one liter of chicken broth in a saucepan, add stewed vegetables, salt and black pepper to taste. Cook for 10 minutes, then add a third of the chicken and cook everything together for another five minutes. Remove the soup from the heat and let it simmer, covered, for 10 minutes. Before serving, sprinkle with finely chopped parsley.

8. When planning your summer menu, don't forget to include light green chicken soup with sorrel and young peas. Wash and cut 150 gr. fresh sorrel, peel one cup of fresh young pea pods, finely chop two cloves of garlic, cut one chicken breast into thin strips. Bring two quarts of chicken broth to a boil in a saucepan, add the chicken breast and cook for five minutes. Then add sorrel, peas and garlic, salt and pepper to taste and cook everything together over medium heat for another 5 - 7 minutes. Remove the pan from the heat, cover and let the soup simmer for 10 minutes. Before serving, sprinkle with finely chopped green onions.

9. This delicious chicken almond soup is super easy to make. In a thick-bottomed saucepan, heat 2 tbsp. spoons of vegetable oil, add the chopped white part of four stalks of green onions and three chicken fillets, cut into small cubes. Fry over high heat, stirring frequently, until golden brown. Then add one carrot, cut into thin strips, and cook everything together for a couple more minutes. Pour in one liter of hot chicken broth, add 1 tbsp. spoon of light soy sauce, 1 tbsp. spoon lemon juice, 50 gr. ground raw peeled sweet almonds, finely grated zest of half a lemon, salt and white pepper to taste. Bring the soup to a boil and cook over medium heat, covered, for 10 minutes. Remove from heat and let sit for another 10 minutes. Meanwhile, fry 30 g in a dry frying pan until golden brown. almonds, cut into thin slices. Pour the finished soup into bowls and sprinkle with almond slices.

10. Well, for the laziest, we can offer a recipe for extremely easy-to-prepare chicken soup with cheese and eggs. However, despite the extraordinary ease of preparation, the soup turns out to be piquant and very tasty. Cut two chicken breasts into cubes, place in a saucepan, add one liter of cold water, bring to a boil, skim off the foam, add salt to taste and cook over medium heat under the lid for 30 minutes, remove the chicken pieces using a slotted spoon. Add 100 g to the chicken broth. Parmesan and a pinch of white pepper. Warm over low heat, stirring constantly, for three minutes. Separately, hard-boil, peel and cut two chicken eggs into halves. Place on plates chicken eggs and boiled chicken breast, pour chicken broth with cheese and sprinkle with finely chopped parsley. Just before serving, sprinkle your soup with wheat bread croutons.

And on the pages of the site you can always find even more important tips and interesting recipes, which will definitely tell you how to prepare chicken soup.

Soups - component menu, high-quality and nutritious nutrition for humans. First courses are served at the beginning of the meal to enhance appetite. The rich aroma and taste of food contribute to the secretion of gastric juice and rapid digestion of food. The healing effects of light chicken soups have been known to doctors since the 12th century. Doctors prescribed light and rich foods for lung diseases. In Russian chronicles, chicken soup is mentioned as “the healthiest food” that protects the body from drying out. Fresh, hot poultry soup should always be on the home menu.

Chicken soup consists of broth and side dish. Broth is a clear or thick broth of chicken, vegetables, herbs, salt and spices. Garnish: cereals, vegetables, pasta. The housewife can experiment as much as she likes in the kitchen, adding spices, herbs, and other ingredients to the chicken broth. The hot first course will warm you up winter cold, cold - will refresh you on a hot summer afternoon. Chicken soups are enriched with additional ingredients: celery, parsley, dill, onions, which the cook adds at his own discretion.

Types of chicken soups

Cold, hot, multi-component and simple, transparent and opaque (thick), rich and light first courses will become best choice when creating a family menu.

According to the type of consistency, chicken soups are:

clear: consommé, concentrated broth;
dressings: with potatoes, vegetables, legumes, cereals, which are seasoned with tomato paste, sour cream, sautéed onions or flour;
puree for dietary, medicinal, baby food prepared from homogenized (ground) products.

The main rule unites all types of first courses: season food with pepper at the end of cooking. Pepper and spices added at the end of cooking will give the soup a spicy tint and will not overwhelm the aroma and taste of the other ingredients. Cold and hot first courses should be salted at the end of cooking, when the process of intensive boiling of the liquid has stopped. This will help you accurately calculate the amount of salt so that the food does not turn out to be too salty or bland.

How to properly cook chicken broth for soup

Prepare poultry meat. Rinse the carcass or individual parts (wings, drumstick, thigh, frame) under running water. Peel and coarsely chop carrots and onions.
Place the vegetables and meat on a baking sheet, turn on the oven, bring the temperature to 200 degrees, put the meat and vegetables there for 30 minutes. Pre-roasting vegetables and meat will make chicken soup incredibly flavorful and rich.
After baking, put the vegetables and meat in a pan, add water (per liter of water 200 g of poultry, 150 g of vegetables), add spices: bay leaf, pepper, salt.
Slowly heat the liquid with ingredients. This will help achieve maximum transparency of the broth. Cook for 2 hours.
After cooking, place a sieve over a deep container and drain the broth. Divide the meat into pieces, set aside, then add to the pan where the soup will be cooked.
To save time, you can skip the step of baking the chicken and vegetables in the oven. Many housewives do just this and immediately move on to cooking the chicken and vegetables in a saucepan.

When the chicken soup base is ready, it's time to prepare the first course. Cold and hot chicken soups have one property - there is never too much meat for them. The composition of the components for chicken soups is calculated using the formula:

2 liters of rich broth + 400 g of poultry meat + 400 g of vegetables (either 100 g of cereals or 130 g of pasta) + salt, pepper + spices, herbs to taste.

When cooking, the liquid will evaporate by 1/3 of the volume, resulting in a thick, tasty chicken soup.

How to cook chicken noodle soup: recipe with photos

To prepare a delicious first course you will need the following ingredients:

2 liters of clear broth;
150 g vermicelli;
150 g peeled raw potatoes;
1 onion (finely chopped);
500 g poultry meat (boiled);
salt, pepper to taste;
15 ml plant. oils;
10 g parsley, tarragon;

How to cook:

Pour oil into the bottom of the pan, fry the onion and carrots until soft. Pour the broth into a container, add meat and chopped potatoes, cook for 30 minutes.
5 minutes before the end of cooking, pour vermicelli into the broth with meat.
Salt, pepper, season with herbs (parsley, tarragon). Serve with croutons and sour cream.

How to make chicken soup with grains

Prepare 2 liters of strong broth, boiled chicken meat (200 g), cereals (rice, buckwheat, millet in the amount of 100 g), potatoes 250 g, carrots 50 g.
Cut the meat into slices, peel the potatoes and carrots, cut into cubes, rinse the cereal three times under running water.
Pour the broth into the container, put the meat and carrots there, and bring to a boil. Add the cereal, cook for 25 minutes, add potatoes. Cook for an additional 20 minutes.
Prepare a dressing from sautéed onions and flour. Chop the onion. Heat the pan. Pour in vegetable oil, fry the flour until golden brown, add the onion and heat until translucent.
10 minutes before the end of cooking, add the dressing, salt and pepper.
Serve with croutons and cold sour cream.

Preparing hot chicken soup with vegetables

Products:

400 g of boiled poultry meat;
2 liters of light transparent broth;
500 g potatoes;
1 carrot (grated);
5 cm ginger root (chopped);
100 g spinach;
1 bell pepper;
10 ml plant. oils;
2 onions;
50 g parsley (finely chopped);
10 g salt;
5 g ground pepper (white, black).

Divide the poultry meat into pieces.
Peel raw potatoes, cut into cubes, bell peppers into strips, wash spinach, leave whole.
Pour oil into the bottom of the pan, fry onions, carrots, ginger, herbs, and peppers until soft.
Pour the broth into a saucepan with fried onions, carrots, ginger root and pepper, heat to 80 degrees. Add meat and potatoes. Cook for 30 minutes, add salt and pepper, add spinach and immediately set aside.
Pour chicken soup into serving bowls. Serve with crackers and sour cream.

In the absence of spinach, ginger and bell pepper, housewives often prepare chicken soup without the listed products. The taste of such a dish will be very familiar and traditional, but the aroma and sophistication will be lost a little.

How to cook cold chicken okroshka soup: recipe

To prepare okroshka you will need the following ingredients:

1 liter of light broth;
400 g boiled potatoes;
200 g fresh cucumber;
50 g green onions (feathers);
400 g meat (chicken fillet);
2 hard-boiled eggs;
2 g salt;
2 g white pepper;
50 g sour cream;
1 g citric acid.

Boil the meat, cut into cubes, raw potatoes peel, boil, cool, cut into cubes along with the cucumbers, finely chop the greens. Mix the cooled broth with citric acid and sour cream, salt and season with white pepper to taste.
Boil chicken eggs, peel. Crush in a mortar (mash with a fork in a plate) to a paste. Add to the broth with sour cream, citric acid, stir.
Place vegetables, meat, herbs in a container. Pour in seasoned broth.
Serve with croutons fried pies, pieces of pita bread.

The basis of any first course is broth. Broths, as an independent food, appeared on the menu in Rus' in the 18th century and came to us from French and German cuisine. French poultry broths are very light. The French add herbs and spices to the broth for piquancy, and whipped ones for nutritional value. egg whites, cream. Light broths are nutritious and healthy, since with minimal heat treatment vitamins and nutrients of the ingredients are preserved.

In Germany, residents prefer to eat fatty broths. They use multiple cooking technology in preparation. First, the poultry is boiled, then the vegetables, then the meat again. The process of preparing a high-quality broth lasts almost a day, until the cook decides that the broth is sufficiently concentrated. German multi-layer chicken soups are served with pretzels, croutons, and pies. They give food additional satiety and a unique flavor.

The usefulness of rich broths is relative. During long-term heat treatment, microelements of products are destroyed, but a lot of collagen and protein remain in the liquid. You can prepare hot and cold first courses using light or rich meat broth. The correct way to prepare poultry soup is in two stages: first cook the broth, then start preparing the base.

The chicken soup recipes provided are a basic foundation that can be easily modified to suit your taste. A hot or cold first course is made spicier with hot pepper or garlic. A bouquet of seasonings will help enhance the aroma, and an increased amount of vegetables will add sweetness. The taste, benefits and nutritional value of the finished first course are enormous. Various techniques preparations and a selection of products will make the family menu unique and varied.

It is difficult to find any part of the chicken that cannot be used to make chicken soup. Prepare chicken breast soup, chicken soup chicken hearts, chicken fillet soup, chicken giblet soup, soup from chicken wings, chicken liver soup, chicken neck soup, chicken leg soup. Chicken soup recipes are amazing in their variety. Virtually every national cuisine has its own chicken soup in its arsenal. The most important thing in chicken soup is the chicken broth. After cooking a delicious broth, you can make mushroom soup with chicken broth or vegetable soup in chicken broth. In addition to broth, chicken meat is also used. For example, you can make soup with chicken dumplings, creamy chicken soup, soup with chicken meatballs. Chicken Soup Recipe in addition to broth and chicken meat, it can include a wide variety of vegetables, cereals and other ingredients. Having chosen what you like best, you can start preparing chicken noodle soup, chicken noodle soup, chicken soup with mushrooms, chicken soup with potatoes, chicken soup with champignons, chicken soup with pasta, chicken soup with vegetables, chicken soup with beans, chicken soup with cabbage, chicken soup with cheese, chicken soup with tomatoes, chicken soup with potatoes, chicken soup with lentils, chicken soup with zucchini, chicken soup with dumplings, chicken soup with cream cheese. A few words about how to prepare delicious chicken soup. The most delicious chicken soup is, of course, made from homemade chicken. The first water must be drained so that the broth turns out clear. The ingredients for chicken soup are usually prepared separately, and then they are added to the chicken broth, after which the chicken soup is finished. Delicious chicken soup spices will help prepare it; chicken soup also goes well with cream. Well, the best way to answer questions is how to cook chicken soup, how to cook chicken soup, how to cook chicken soup, how to cook chicken soup, recipe with photos.

Many women want to know how many calories are in chicken soup. Due to the abundance of possible ingredients (there is chicken soup with eggs, chicken soup with buckwheat, chicken soup with rice, chicken cream soup, chicken soup with homemade noodles, chicken soup with meatballs), it is difficult to evaluate chicken soup in this sense. The calorie content of chicken noodle soup will be the same, but a recipe for chicken soup with noodles, chicken puree soup, chicken noodle soup, a recipe for sorrel soup with chicken broth will provide your body with a completely different amount of calories. The calorie content of 100 ml of chicken broth is on average 20 Kcal, but can vary greatly depending on what parts of the chicken the broth is made from and whether you drained the first broth. For example, soup from chicken breasts, chicken neck soup, chicken fillet soup and chicken giblet soup will initially be very different in the number of calories. Thus, you can prepare a light chicken soup or a dietary chicken soup, or you can make a rich one using fatty broth.