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Prepare chicken soup. Delicious chicken soup. Creamy chicken breast soup with celery

Chicken is perhaps the most affordable meat for most. And if you can find a lot of chicken dishes for special occasions, then there are literally one or two recipes for chicken soup for every day. We need to radically change the situation! Our site has selected for you several interesting recipes for chicken soups, for a wide variety of tastes - from classic to exotic. But first, a few recommendations for choosing chicken meat.

To make delicious chicken soup, it is advisable to take the chicken chilled. Ideally - homemade.

Real chilled chicken meat can be bought in poultry farm stores.

When buying chilled chicken meat in a supermarket, keep in mind that they do not offer you... chilled and properly defrosted meat. Does it make sense to overpay?

Deep-frozen meat must be defrosted properly. To do this, in the evening, transfer the chicken from the freezer to the bottom shelf of the refrigerator. The next morning you will have the same “chilled” meat as from the store.

When buying chicken (chilled, defrosted or deep-frozen), pay attention not only to the expiration date, but also, if possible, to the appearance. The packaging must be intact, the expiration date must not be in doubt, the skin on the chicken carcass must be free of bruises and obvious marks of injections.

. At the slightest suspicion that the expiration date and production date have been exceeded, if there is ice or cloudy liquid under the packaging, or if the skin has a strange color, it is better to refuse the purchase. The chicken could have been re-frozen, or worse, it could be completely spoiled.

Unscrupulous producers often increase the weight of the chicken by pouring water inside the carcass or pricking the meat with all kinds of solutions. Be careful, buy proven products.

Before cooking, be sure to rinse the carcass thoroughly under running cold water. This way you will wash away most of the chemicals, without which, unfortunately, modern production is almost impossible.

If you are watching your figure, then before preparing chicken soup, remove all the skin from the carcass.

It's all about the recipes. They are different, some are unusual, so you can always cook something new instead of boring soup with rice or pasta.

Ingredients:
4 chicken breasts,
200 ml coconut milk,
5 pieces. carrots,
2 stalks of celery,
1 onion,
15 g butter,
salt, pepper, celery greens - to taste.

Preparation:
Boil chicken breasts with salt and pepper in 1 liter of water. In a large saucepan, sauté finely chopped onion and celery until translucent. Add coarsely chopped carrots and simmer, stirring, for 15 minutes. Pour in the broth and cook for 30-40 minutes. Add coconut milk and finely chopped chicken breasts, heat for 3-4 minutes and puree in a blender. Serve sprinkled with chopped celery. You can prepare coconut milk yourself: to do this, grind the coconut pulp, peeled from the brown skin, using a powerful blender, add 200-300 ml of water and beat again. Strain through several layers of gauze and squeeze out the pulp. Coconut milk is ready. And the pulp can be dried, it will become coconut shavings.

Ingredients:
1 liter of chicken broth,
175 g boiled chicken breast,
1 potato,
1 onion,
1 tsp butter,
25 g almonds or walnuts,
15 ml cream,

Preparation:
Bring the broth to a boil, add the potatoes and cook for 10-15 minutes until tender. In a frying pan with butter, fry the onion until translucent, then add the chopped nuts and continue frying until golden brown. Pour the broth with potatoes into a blender bowl, add the nut mixture and ½ part of the chicken and puree in a blender. Return the soup to the pan, place on the heat and bring to a boil. Add remaining diced chicken, cream, salt and pepper. When serving, sprinkle with herbs.

Ingredients:
200 g peas,
4 chicken cutlets,
1 liter of chicken broth,
1 tbsp. sour cream or cream,
salt, pepper, herbs - to taste.

Preparation:
Boil pre-soaked peas in chicken broth until tender. Using a blender, puree the peas, but not until smooth. If necessary, add broth, put on fire, add cutlets, broken into pieces, sour cream or cream, and heat until boiling. Serve sprinkled with herbs and ground black pepper.

Ingredients:
150 g chicken fillet,
150 g soft cheese (Philadelphia type),
1 onion,
½ hot pepper
1 liter of chicken broth,
2 tbsp. corn starch,
2 tsp curry,
1 tsp ground paprika,
2 tbsp. vegetable oil,
salt, pepper - to taste.

Preparation:
In a saucepan with vegetable oil, fry finely chopped onion, pepper and diced chicken fillet for 5 minutes. Sprinkle in the curry, pour in the broth, stir, bring to a boil and simmer for 5 minutes. Dissolve the starch in a small amount of water, pour into the soup and stir. Boil for another 2 minutes. Place soft cheese in a separate bowl, add about 1 cup. soup and stir. Add paprika and salt and pour into pan. Heat through for 2-3 minutes and serve.

Ingredients:
10 chicken wings,
2 carrots,
1 onion,

3 pcs. carnations,
1 bay leaf,
3 sprigs of parsley,
garlic, thyme - to taste.
For the noodles:
150 g flour,
2 eggs,
15 ml milk,
salt.

Preparation:
Prepare the noodle dough: gradually add scrambled eggs to the sifted flour and salt and knead the dough, adding milk. The dough should turn out runny. Let it sit for about an hour. Peel the onions and carrots and cut into large pieces. Place chicken wings in a saucepan, cover with cold water and bring to a boil. Skim off the foam, add carrots, onions, herbs and spices, reduce heat to low and simmer covered for at least 45 minutes. Strain the broth, discard the vegetables and spices. Place the wings in a separate bowl. Bring the broth to a boil, reduce the heat to medium and, dipping a fork into the batter, pour the batter into thin threads. Boil for 3 minutes and remove from heat. Serve by placing 2-3 wings into plates and sprinkling with parsley.

Ingredients:
400 g potatoes,
2 tsp salt,
⅛ tsp nutmeg,
2 skinless, boneless chicken breasts
4 chicken thighs,
½ tsp. ground black pepper,
2 tbsp. vegetable oil,
1 onion,
2 stalks of celery,
2 carrots,
1 clove of garlic,
½ cup flour,
1 bottle of light beer,
2 tsp fresh thyme,
2 tsp fresh sage,
2 stacks chicken broth,
1 bay leaf,
1 tbsp. corn starch.

Preparation:
Boil jacket potatoes in boiling salted water. Drain, cool slightly, peel and mash into a puree. Add nutmeg and salt, stir and set aside for now. Sprinkle chicken meat with salt and pepper. Heat the vegetable oil in a frying pan and fry the chicken breasts in it first until golden brown, turning so that they fry evenly, and then the chicken thighs, also until golden brown. Set the meat aside on a plate and cover with foil. Place finely chopped onion, coarsely grated carrots, chopped celery into a frying pan and fry the vegetables for 3 minutes, stirring constantly. Add chopped garlic, fry for another 30 seconds and add 1 tbsp. flour. Stir, fry for 15-20 seconds and pour in beer. Using a wooden spatula, scrape up any browned bits from the bottom of the pan and simmer the sauce until thickened, about 1 minute. Add thyme and sage to the sauce, pour in the broth, add bay leaf, chicken meat, cover with a lid and simmer for 15 minutes. Meanwhile, add 1/3 cup to the mashed potatoes. flour, starch and mix thoroughly. Remove the bay leaf from the pan with the meat, scoop out the potato batter with a spoon and place it on the surface of the sauce. Do not drown the dumplings in the sauce; let them lie on the surface. Cover with a lid and simmer for 10 minutes over low heat. Then let sit for 5 minutes and serve.

There are many variations of this soup. You can add garlic, passed through a press, or chopped herbs to the dumpling dough. The beer in the recipe can be replaced with dry red or white wine (1-1 ½ cup), and you can also add 1-2 tbsp. wine into dumpling dough. You can put 200 g of peeled shrimp in chicken soup along with dumplings, it will turn out piquant.

Ingredients:
450 g chicken breast without skin and bones,
450 g chicken thighs,
2 tbsp. butter,
1 stack chopped onion,
½ cup celery stalk, diced
4 stacks chicken broth,
2 stacks water,
1 stack diced carrots,
1 tsp salt,
½ tsp. ground black pepper,
½ tsp. chopped parsley,
2 stacks egg noodles,
vegetable oil.

Preparation:
Preheat the oven to 180-200°C. Rub the chicken meat with vegetable oil and place on a baking sheet. Place to bake for 20-25 minutes. Remove the finished meat from the oven and set aside to cool. Melt the butter in a large saucepan and sauté the carrots, celery and onion for 5 minutes. Add the chopped meat, pour in the broth, water and all other ingredients, feed the noodles, bring to a boil, reduce the heat and simmer for 30 minutes. Then add noodles to the soup and cook until soft. Serve with parsley. You can buy ready-made noodles for this soup, or you can prepare them yourself. For the dough, mix the yolks of 4-5 eggs with enough flour to make a fairly stiff dough, cover it with a saucepan and let stand at room temperature for an hour. Then roll it out quite thin, cut into long strips 2-3 cm wide, stack them and cut the noodles to the desired thickness. Mix it with a small amount of flour and leave to dry on the table. If you get more noodles than you need, dry them completely and put them in a paper or linen bag. Store in a dry place.

Ingredients:
1 chicken breast,
1 liter of chicken broth,
2 avocados,
3 cloves of garlic,
ground red pepper, salt, parsley - to taste.

Preparation:
Cut the chicken breast into strips and place in the pan. Pour in chicken broth and bring to a boil. Cut the avocado in half, remove the pit and cut the flesh into cubes. Chop the garlic. Add red pepper, garlic and avocado cubes to the boiling broth, add salt to taste, wait until the avocado dissolves and serve with parsley.

Ingredients:
1 large chicken
3-4 carrots,
4-5 stalks of celery,
1 large onion,
pepper, salt - to taste.

Preparation:
Cut the chicken into pieces and place it in a large saucepan. Fill with cold water almost to the top and put on fire. Bring to a boil, skim off the foam and reduce heat. Cook the chicken, covered, skimming off any foam and scum, for 2-3 hours. Then remove the chicken from the broth, separate the meat and place it in the refrigerator, and return the skin, bones and tendons to the pan. Add coarsely chopped celery, carrots and onions, add salt and boil for 15-20 minutes. Strain the finished broth through a fine sieve and cool. Place the broth in the refrigerator to harden the fat on the surface. Skim off any congealed fat and use the broth in cooking or freeze. To do this, line rectangular plastic containers with plastic bags, fill with broth, cover with lids and freeze. Remove the frozen broth briquettes from the containers and place them in the freezer.

Everyone prepares first courses differently and prefers different recipes. However, in almost every family you can find delicious chicken soup made from meat, potatoes and noodles. There are other options for preparing lunch: with dumplings, homemade noodles, vegetables, rice. Before you start cooking, it is recommended to learn how to cook delicious chicken soup so that it turns out rich and transparent.

Secrets of cooking

It’s not enough to choose fresh ingredients and good meat to cook the most delicious chicken soup. You also need to know some subtleties, the main ones:

Cold water. Rinse and pour meat only with cold water. It is possible to get rid of all the harmful substances contained in chicken using one method. It is necessary to pour cold water into the pan with the bird, bring it to a boil and drain it. Then add water again (it is advisable to use boiled water) and only then can you continue cooking the soup.
Chicken selection. Of course, country poultry is much fattier and tastier than store-bought poultry. There is one drawback - the cooking time. It will take at least 2-3 hours to prepare homemade chicken, so it is better to prepare the broth in advance. It's quick and easy to make a dish using store-bought chicken. It is better not to use a frozen carcass, because such meat loses moisture and becomes dry. Delicious chicken leg soup is prepared in Asia, but for some reason many housewives refuse them. White meat is completely unsuitable, so it is better to choose drumsticks, fillets, thighs or a whole carcass.
Cooking process. The broth should not boil too much, otherwise the chicken will be tough. The entire cooking process, from pouring cold water on the meat to adding herbs, should take place over medium or low heat. It is highly recommended to choose a pan with a thick bottom to ensure even heating.
Diet food. You can make the dish less fatty if you cook it in 2 stages. At the first stage, the broth is prepared, which is then cooled. You need to remove the fat film from it, and only then continue cooking. At the second stage, the remaining ingredients are thrown into the pan.

Expert opinion

Borisov Denis

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A large number of seasonings for soup are not used; they take away the flavor and even spoil the finished dish. It is recommended to add only a little salt (without it it will be bland and too simple), ground black pepper and fresh herbs. Croutons or a few spoons of sour cream will perfectly complement meat stew.

Classic recipes

Very tasty chicken soup is made from breast, thighs or whole carcass. It must be divided into 2 or 4 parts to reduce cooking time. Afterwards, the bird should be rinsed well and cooked; after boiling, skim off the foam. If you use store-bought meat, it is better to cook the dish in a second broth. It is recommended to strain the cloudy one through a sieve 1-2 times, achieving a clear liquid.

The first chicken soup with noodles and potatoes is prepared by many housewives, so it can safely be considered a classic. It includes products that are always available at home, namely:

meat – 0.8 kg;
potatoes – 3-4 pcs.;
carrots – 1 pc.;
onion – 1 pc.;
vegetable oil - 3 tbsp. l;
vermicelli – 3-4 tbsp. l;
any greens (for decoration);
bay leaf, spices and salt.

Boil the chicken, adding a couple of bay leaves, salt and black pepper. Remove the meat, cut into small pieces, remove the skin and discard. Throw the peeled and cut into cubes potatoes into the pan and cook for 10 minutes. Cut the onion into cubes and grate the carrots. Fry in a frying pan with butter until golden brown, then add to the broth. Lightly fry the spider web in a dry frying pan - this will prevent it from swelling and adding thickness. Add vermicelli, mix well and boil for no more than 5 minutes. Delicious chicken noodle soup is ready and can be served with a slice of white bread and fresh herbs.

Homemade chicken noodle soup takes a little longer to make, but it turns out very nutritious and flavorful. Pasta is not as difficult to make as it might seem at first glance. They will need 100 grams of wheat flour, 1 chicken egg, a little salt and vegetable oil. Delicious chicken leg soup is prepared from the following products:

legs or legs – 2-3 pcs.;
potato tubers – 3 pcs.;
carrots and onions – 1 pc.;
greens (parsley, dill and green onions) - several sprigs each;
salt, pepper mixture, bay leaf.

Wash the chicken, add three liters of water and bring to a boil. Drain the first broth, add water again and cook for 30-35 minutes. For the noodles, you need to pour the flour onto the table, make a well in the middle and break the egg into it. Lightly salt and mix with a spoon, then knead with your hands. To prevent the mass from sticking, it is recommended to dust your hands with flour or grease them with oil. The dough must be elastic and soft for incredibly tasty chicken soup with tender noodles. Roll out a thin layer and cut into strips, which should be laid out on a flat surface and left to dry.

Cut the onion into small cubes and fry with oil until transparent. Chop the carrots into slices and add the vegetables to the broth. Peel the potatoes and cut into small slices, add to the rest of the ingredients. Cook with the lid closed for about 15 minutes. At the end, add the dough strips, salt and pepper, mix. Simmer the chicken noodle soup with the lid closed for a couple more minutes until everything is ready.

Interesting dishes using chicken

Delicious chicken noodle soup is not the only dish that can be quickly and easily prepared for poultry dinner. There are many other recipes: with rice, vegetables, dumplings, cereals. You should definitely try to cook all of them, especially since the process will not take much time.

Summer soup with chicken broth is a hearty and light dish, it is quickly absorbed by the body and does not cause heaviness in the stomach. Almost any vegetables you have at home will work for it. According to the step-by-step recipe, you need to prepare the following ingredients:

meat (fillet, breast, legs) – 0.7 kg;
potatoes – 2-3 pcs.;
onions – 1 pc.;
white cabbage – 200 g;
carrots – 1 pc.;
bell pepper – 2-3 pcs.;
tomatoes – 3 pcs.;
green onions – 100 g;
parsley and dill - a bunch;
garlic - a few cloves;
vegetable oil – 2 tbsp. l;
sour cream;
salt, sugar, hot pepper and other seasonings.

Chop the parsley, half an onion and garlic and add to the pan with the cut up bird. Pour in 2.5-3 liters of water, add salt and pepper, and cook for about 45 minutes. Skim the foam from the boiling broth until it becomes transparent. Remove the boiled greens and discard them, place the meat on a plate.

Add chopped potatoes to the hot broth and cook over medium heat for 10 minutes. Cut the remaining onions and carrots into cubes, then fry with butter. Place the mixture in a saucepan and place the shredded cabbage in it. Remove the skin from the tomatoes (to do this, you need to scald them with boiling water) and chop them into 4 parts. Peel the bell peppers, chop them and add them to the pan along with the tomatoes. Cut the white parts of the green onions into slices, throw them into a container, stir and bring to a boil. Next, add a little less than 1 teaspoon of sugar and cook for 10 minutes. After turning off the heat, it is recommended to leave the pan so that the vegetable soup with chicken broth can infuse.

More than one generation is familiar with the popular meat soup with dumplings. The dough balls have a delicate texture and literally melt in your mouth. Thanks to the meat, the first course is hearty and flavorful. Ingredients:

chicken (legs or wings) – 3 pcs.;
potatoes – 5 pcs.;
carrot – 1 pc.;
onions – 1 pc.;
chicken eggs – 2 pcs.;
flour – 5 tbsp. l;
any greens - a small bunch;
ground black pepper, salt and bay leaf.

Rinse the meat, add cold water and put on fire. Place the whole onion and carrots in a saucepan and cook everything together for 30-40 minutes. Next, you need to remove the vegetables from the pan and throw them away, as they have already lost their taste and aroma. Cut the chicken into small pieces and set aside. Peel the potatoes, cut into small cubes, throw into boiling broth and cook for 20 minutes. Mix eggs and flour in a plate, pour 2-3 tablespoons of warm water and add salt. Mix well so that there are no lumps. The dough should not be liquid, but not thick (reminiscent of a pancake mixture). Dumplings are made as follows: a teaspoon is dipped into the boiling broth, then the dough is scooped out and put back into the pan. They should be cooked for no more than 7 minutes, at the end season the dish with spices and salt if required. A simple chicken broth soup is ready, serve with chopped herbs and sour cream.

One of the original options is a delicious chicken soup with rice, tomatoes and corn. It comes from Mexico, but other peoples also love to cook it. Aromatic cilantro is added to it, but it can be replaced with parsley. So, what you need to prepare:

chicken – 0.8 kg;
long rice – 100 g;
corn - 1 can;
bell pepper – 2-3 pcs.;
tomatoes – 6 pcs.;
green onions and cilantro - a small bunch;
sunflower oil – 3-4 tbsp. l;
a mixture of peppers (chili, allspice) and salt.

First you need to cook the broth in the usual way, then remove the meat and cut it into pieces. Wash the rice and add it to the pan, don’t forget to add salt and pepper, and cook for 15 minutes. Boiled meat should be lightly fried with vegetable oil until golden brown and tossed with rice.

Expert opinion

Borisov Denis

Assistant chef of the restaurant "Fisherman's House"

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Simmer over low heat for about 10 minutes, add corn and pre-prepared tomato puree.

To do this, chopped onions, chopped tomatoes and bell peppers (they are first cleared of skin and seeds) are fried in oil, then a couple of spoons of broth are added and simmered for 7-10 minutes. It only takes about 5 minutes to prepare the delicious vegetable soup, check for spices at the end, and serve with cilantro and onions.

Chicken broth soups are considered the simplest first course, but they can be prepared in very interesting ways. It is recommended to start experiments with a traditional recipe, because even inexperienced cooks can do it. Then move on to more unusual options that can be cooked in broth. There is no need to devote a lot of time to cooking if you use a purchased carcass.

The article contains recommendations for preparing chicken soup, as well as 15 typical and very different recipes for its preparation. Vermicelli, noodles, pasta, rice and pearl barley, as well as a variety of vegetables - this is not a complete list of products with which you can cook delicious chicken soup. Simple budget solutions and exotic variations for every taste.

How to make delicious chicken soup

Chicken soup starts with chicken broth. Read more about how to properly cook the right chicken broth by following the link. We will note the most important points.

Always fill the chicken with cold water, never use hot or even warm water. Always drain the first broth (this way you will protect yourself from any harmful additives that are fed to the chicken along with feed). To do this, fill the chicken with water, bring to a boil, and then drain the water, pouring fresh boiled cold water over the bird.
When tasting chicken broth, do so using a stainless steel spoon. Wooden, cupronickel, and silver mask the subtleties of taste and distort them.
When starting to prepare chicken soup “from scratch” (that is, if you don’t have stock in the form of broth and frozen boiled meat), reserve 2-3 hours - it’s unlikely that it will take you less time.
A truly good soup needs salt, preferably coarse. If you are on a salt-free (low salt) diet, keep in mind that the chicken soup will taste worse, simpler. But in the end, this is not so scary, health is more important.
Of course, it is best to use fresh chicken, not frozen. This is due to the fact that defrosting the bird leaves the chicken without its natural moisture, dry and less tasty. However, this is unlikely to be achievable for most urban residents.
If you add frozen vegetables to chicken soup, do so 15 minutes before the end of cooking time.
Try to use a vessel with a heavy, thick bottom for cooking soup; it distributes heat better and more evenly. It is advisable that the dishes be wide, this will allow the chicken to be filled with a minimum amount of water.
Do not let the soup boil. The heat should be below medium, even low, otherwise the meat will become tough and the broth cloudy.
It is preferable to cook broth from dark meat, it gives more flavor; white meat is less suitable for this purpose. The chicken soup set, which can often be found on sale, is good because it contains “broth-forming” pieces.
There is a stigma associated with using chicken feet. Don't neglect them! In contrast, making chicken drumstick soup will give it a delicious gelatinous quality (chicken drumsticks naturally tend to gel). By the way, Asian cooking is based on the use of chicken legs in soup, where they are preferred over fillets. Before adding the legs to the soup, scald them with boiling water. But you can peel the skin off the legs after they are cooked.

For those who are interested in low-fat recipes and results, the advice of making chicken soup in 2 stages is useful. First, cook the broth according to all the rules (with vegetables and herbs). Then cool it until a fatty crust appears on the surface. Skim off that tough fat. In the second cooking stage, you simply continue to cook the chicken soup further, adding those ingredients that are needed for the soup.
You can cook chicken in advance and freeze it. This will keep it from drying out. Later you can let it thaw and add it to soup with vegetables, pasta or rice.

In order for the taste of chicken soup to be especially rich, be sure to cook it with the bones. And even when the meat is cooked, remove it from the bones, and leave the bones in the soup - let them cook until the desired concentration of soup flavor is achieved. However, keep in mind that nutritionists will object to this culinary method - boiling bones increases the dish's ability to increase cholesterol in our blood.

Chicken can be replaced with more dietary turkey. All recommendations for cooking turkey soup are similar to the “chicken” tips.

How to choose chicken for chicken soup?

If you prepare soup according to all the rules, then the choice of chicken is very important. "Chicken makes a difference"!

The ideal chicken for chicken broth (and soup) is a young chicken, no longer a teenager, but not yet a laying hen. The one that gained its weight on free range, without feed, weighing approximately 2 kg.

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

But if it’s still a broiler. Choose a large, mature bird, weighing at least 2 kg. It is preferable, tastier and more aromatic. Consider yourself lucky if you come across a chicken that is marked "soup".

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

Chicken soup recipes: from simple to exotic.

Chicken soup with dumplings

Chicken soup with dumplings is a favorite among adults and children. The aromatic “soup with dough” is very light and tasty, besides, it is easy to prepare and is one of the budget ones, so all the advantages are obvious. Cooked in chicken broth from legs or parts of chicken, essentially bones, with a small addition of meat.

legs - 2 pieces
onion - 1
carrots - 1
garlic - 2 cloves
potatoes - 5-6 medium size
eggs - 2 pcs.
flour - 4 tbsp. l. with a heap of flour
salt, pepper - to taste
greens and sour cream - for serving

Vermicelli soup

One of the most popular options for chicken soup. As a rule, vegetables are added to noodles, which are pre-sautéed. A very simple, delicious recipe that makes it easy to learn the ABCs of making chicken soup.

olive oil - 2 tbsp. spoons
onion - 1 medium
carrots - 1 medium
celery - 1 large stalk
potatoes - 1 medium
chicken broth - 1.5 l
chicken breast – 300 g
thin vermicelli - 50-70 g
parsley - 2 tablespoons

Bouillon. Here we use ready-made (and frozen) chicken broth and already boiled chicken fillet. If you don’t have such a blank, use it. And we will continue.
Vegetables. Heat the oil in a soup pot, add the onion and sauté, stirring frequently, for 3 minutes. Add carrots, celery and potatoes to the onion and simmer, stirring, for 5 minutes.
Soup. Pour broth into vegetables. Bring to a boil, then reduce heat and simmer for 15 minutes. At the end, add chicken and vermicelli, cover with a lid and cook for 5-8 minutes until the vermicelli is ready.
Innings. Crumble chopped parsley into the finished soup. Serve chicken noodle soup hot with freshly made bread toast.

Chicken soup with egg noodles

Classic chicken noodle soup is great for any time of year, but is especially good during the cold winter months and when we're feeling unwell. This basic recipe can be used as a guide. To save time, it is better to prepare the broth and cook the chicken in advance. Then all you have to do is season them and the soup is ready. The specified amount of ingredients will yield 12-14 servings.

On the site you will find 2 ways to prepare homemade egg noodles - and - use any of them or season the soup with store-bought noodles.

vegetable oil - 2 tbsp. spoons
onions - 2 medium onions
carrots - 3 medium
celery - 3 cuttings
chicken - 1 piece (2-2.5 kg)
chicken broth - 2 liters ready
cold water - sk. will be needed
fresh parsley - 4 sprigs
thyme - 3 sprigs or 1/2 tsp.
bay leaf - 1 pc.
salt and freshly ground black pepper
egg noodles - 300-400 g
egg - 1 pc.
juice - from half a lemon
parsley - for serving

Add butter to a preheated frying pan, and when it melts, saute the onions, carrots, and celery until soft.
Cut the chicken into 8 pieces, if you have chicken parts, just cut into pieces. If the chicken is fatty, it is not necessary to remove the fat. Add the meat and fat to the pan with the chicken broth.
Add, if necessary, a little cold boiled water so that the liquid level should be 5-7 cm above the contents of the pan. Bring to a boil over high heat, skimming off any foam.
Add bay leaf, parsley and thyme, optionally in the form.
Reduce heat to low. Simmer, uncovered, until the chicken is very tender, about 2 hours.
Remove chicken from pan and let cool. Remove the herbs and bay leaf. De-grease the soup if you are concerned about the extra saturated fatty acids and calories by skimming off the fatty “crust” from the surface of the cooled broth.
Cut the skinned and boned chicken into small pieces. Add the noodles to the broth and cook until tender, about 10 minutes. At the end, you can (optional) break 1 chicken egg, beaten in lemon juice, into the soup and immediately stir the chicken noodle soup.
Place the meat back into the pan and season with salt and pepper. Serve hot.

Chicken noodle soup with vegetables (video)

Please note that in the video the noodles are kneaded without water. A controversial point that the performer justifies.

Non-standard chicken noodles - rolls

Another soup with noodles, but prepared in a non-standard way - “snail” rolls, inside they are coated with filling paste. An interesting option that kids really like!

for the broth:

2 liters of water;
a small piece of chicken (breast, thigh, two wings);
2 carrots;
1 bell pepper;
1 onion.

for noodles:

1 egg;
approximately 100 g flour;
salt;
half a bell pepper;
greenery;
a small handful of nuts.

Mexican chicken soup with rice

An ordinary Mexican soup with tomatoes and corn. Cilantro is more than appropriate in this recipe. However, for those who don't like it, there is another choice - parsley.

chicken fillet – 500 g
chicken broth - 1 liter
long grain steamed rice - 50 g
canned corn - 1 can (400 g)
bell pepper - 1 red and 1 green
tomatoes - 4 pcs.
green onions - 3 pcs.
salt, hot pepper, cilantro to taste

Finely chop the onion, chop the tomatoes. Remove seeds from peppers and cut into long, narrow pieces.
Cut the chicken fillet into small pieces. Fry in a heated frying pan with vegetable oil until golden brown.
Place the pan with the broth on the fire, add the washed rice and bring to a boil. Then reduce heat and simmer for 15 minutes. Add the chicken pieces and leave on low heat for another 15 minutes.
Prepare tomato puree. To do this, mix peppers, tomato, chili, and onion in a small hot frying pan with oil until it becomes a thick paste.
Add corn, tomato puree with peppers, salt and sugar to taste, and lemon juice to the soup. Mix thoroughly and leave on the fire for another 5 minutes.
Serve with chopped cilantro (parsley) on a plate. The soup goes with a spoonful of sour cream or yogurt.

Simple soup with rice (video)

After an exotic Mexican soup, it will be more convenient for someone to remember the simple and ordinary options accepted on our continent.

Creamy chicken breast soup with celery

Not everyone likes the specific taste and aroma of celery, but always - if it is subjected to heat treatment. In the soup, celery stalks go well with boiled chicken breast, potatoes and carrots, and if everything is mashed into a creamy puree, no one will even guess that the dish is made from celery.

chicken breast – 300 g
petiole celery - 30 g
potatoes - 2 pcs.
onions - 1 pc.
carrots - 1 pc.
butter - 20 g
salt, pepper, basil - to taste
water - 500-600 ml

Lentil soup

The recipe for this creamy chicken soup is very simple, but the dish turns out to be balanced, with a bright and memorable taste. In addition to tender chicken meat, some red lentils are added to it. It is great for making soups because it cooks quickly and boils well, making broths and soups thick. In addition, it is an additional source of protein. Of the vegetables for the soup, you will need those that are not uncommon in any season: potatoes, onions, carrots and sweet peppers, which give the soup a strong aroma.

chicken broth - 2 liters
chicken fillet - 1 piece
large potatoes - 2 tubers
onion - 1 piece
carrots - 1 piece
sweet pepper - half
red lentils – 30 g
squash caviar - 2 tbsp. spoons
heavy cream - 2 tbsp. spoons
Italian herb mixture
vegetable oil
salt pepper

Chikhirtma - Georgian chicken soup with eggs

Georgian chicken soup is interesting because it does not contain any vegetable grounds. Only fried onions are used, but potatoes and carrots are not added. Instead, the broth is thickened with flour (in Georgia, corn flour is more often used) and eggs (whole or only yolks are used). To prevent the eggs from curdling and crumbling into gray flakes, the broth must be acidified with wine vinegar, lemon or pomegranate juice. And the characteristic taste of the soup is given by cilantro and seasonings.

chicken meat on the bone – 700 g
onions – 3 pcs.
vinegar / lemon juice – 2 tbsp. l.
large chicken eggs - 2 pcs.
flour – 2 tbsp. l. with a slide
cilantro – 3-4 sprigs
saffron or turmeric – 1/3 tsp.
butter – 20 g
salt - to taste
black peppercorns – 2 pcs.
bay leaf – 1 pc.
water – 1.5 l

Dumplings-meatballs

Dietary quenelles, as well as soup with potatoes and green peas in chicken broth, seasoned with chicken quenelles. An excellent solution for a children's menu.

for quenelles:

boneless chicken breast 1 pc. (200 g)
white loaf 3 slices (100 g)
cream 15% 100 ml
salt to taste

for the broth:

chicken bones (whatever is left after you cut out the breast, wings and legs) 500 g
water 2 l
bay leaf 1 pc.
allspice 3 pcs.
salt ½ tbsp. l.
potatoes 1 pc.
green peas (fresh or frozen) 4 tbsp. l.

Chicken soup with almonds

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

chicken meat - 300 g
green onions - 3 pcs.
carrots - 1 pc.
chicken broth - 700 ml
lemon zest - half
olive oil - 1 tbsp. l.
ground almonds - 2 tbsp. spoons
roasted almonds - 1 tbsp. l.
soy sauce - 1 tbsp. l.
lemon juice - 1 tbsp. l.
salt, pepper - to taste

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

Sorrel soup with chicken broth is a compromise between a hearty first course and a light summer lunch. Of course, you can also cook it in water, but this would be an option for a lean diet menu. Chicken soup is hearty and nutritious, even without meat.

chicken broth – 1.5 l
potatoes – 2-3 pcs.
onion – 1 pc.
carrots – 1 pc.
bell pepper – 1 pc.
sorrel – 1 small bunch
greenery
garlic – 1-2 cloves
pepper, salt, sugar - to taste
vegetable oil

Chicken bean soup

Portuguese cuisine. Delicious bean soup with bacon, shallots and Parmesan. Yield 8-10 servings.

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

white beans - 0.5 kg
bacon - 200-250 g
white onion - 200-300 g
celery - 100-150 g
shallots - 2 tablespoons
garlic puree - 1 tbsp. spoon
bay leaf - 2 pcs.
salt - 1 teaspoon.
cayenne pepper - 1/4 teaspoon.
chicken broth - 2 liters
boiled chicken fillet - 300 g
grated parmesan - 100 g

Soak the beans for at least 8 hours. Drain the water, add new water and cook. To achieve the effect faster, try this trick: bring to a boil, simmer for 2 minutes, then remove and let the beans sit for an hour. Then change the water.
Fry bacon in a heavy saucepan over medium-high heat until crispy. Using a slotted spoon, transfer to paper towels to remove excess fat.
Add the remaining melted lard, onion and celery to the same pan and simmer, stirring, until softened, about 4 minutes. Add shallots, garlic, bay leaf, salt and cayenne pepper. Cook, stirring, until the shallots are softened, about 1 minute.
Add the vegetables to the beans in the pan and bring to a boil. Reduce heat and simmer, uncovered, stirring occasionally, until beans are tender, about 1-1/2 hours.
At the very end of cooking, add the chicken and bacon to the pot with the beans. Keep on fire for another 10-15 minutes. Remove the bay leaf.
Remove soup from heat. When serving in a bowl of chicken soup, crumble the cheese. Delicious!

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

Ingredients

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

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

Preparation

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

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

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

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

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

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

Three carrots on a medium grater.

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

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

Cut the potatoes into small pieces or cubes.

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

Add potatoes to the boiling broth.

After 5 minutes, add onions, carrots and chicken.

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

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

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

Chicken meat is a tasty and healthy dietary product, characterized by easy digestibility, low calorie content and high protein and iron content. Due to the valuable composition of amino acids, low fat levels and beneficial effects on the gastrointestinal tract, this product is recommended for use by both adults and children, especially those in need of building material for the harmonious development of the body. In this article we will tell you how to prepare delicious chicken soup.

Chicken broth has no less valuable properties. When cooked correctly, it turns out aromatic, light and very appetizing. Even the pickiest eaters will not refuse a bowl of delicious, freshly prepared soup.

Chicken soup - preliminary preparation of meat

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

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

Chicken soup - choice of dishes

To make chicken broth tasty and rich, you need to cook the product in a sufficiently large container. When choosing a pan, make sure that the meat is completely covered with water and fits freely 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 to cook and choosing a pan of the required volume, take this into account when calculating the number of servings.

Chicken noodle soup

A quick and easy recipe for traditional chicken soup.

Ingredients:

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

For the noodles you will need:

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

Cooking method:

Fill the pan with 3 liters of water and put well-washed chicken meat into it. Turn on high heat and bring the broth to a boil. Carefully collect the “foam”, reduce the gas and cook over low heat for 40-50 minutes.
While the broth is ready, we begin making noodles. Beat 1 egg into a deep bowl, add flour and knead into a stiff dough. Using a rolling pin, roll out the dough into a thin layer and cut into strips of 3-5 cm. We divide each strip into several parts depending on the required length of the noodles.
Peel and cut the potatoes and onions into cubes, and sweet peppers into strips. Three carrots on a coarse grater or cut into thin half rings. Place 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.
Remove the chicken from the cooked broth and set aside to cool. Add potatoes.
We disassemble the cooled chicken carcass, getting rid of cartilage and bones, and cut the meat into small pieces.
Add the prepared vegetable frying along with the chicken to the broth and let it simmer for 7-10 minutes, after which we add the noodles to the soup. The soup will be ready in 5-7 minutes. All that remains is to add salt, bay leaf and spices to taste.

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

Chicken noodle soup

A simple and delicious recipe for rich chicken soup.

Ingredients:

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

Cooking method:

Pour 3 liters of water into a saucepan, place the chicken in it and leave over high heat. When the water begins to boil, carefully remove the foam and reduce the heat to low. Cook the broth for 30-45 minutes.
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 want the broth to be beautiful and aromatic, you can add the vegetables as a whole right while cooking the meat and remove them when the broth is ready.
Remove the cooked meat and set aside to cool.
Add potatoes cut into small cubes into the broth. Fry chopped onions and carrots in sunflower or olive oil until half cooked.
When the broth with potatoes boils for 5-7 minutes, place the meat, cleaned of bones and veins, into it, add vegetable frying from carrots and onions. Cook for 10 minutes over low heat.
5 minutes before the end of cooking the soup, add vermicelli to it. Add salt, ground black pepper and 1-2 small bay leaves. Turn off the gas and let the dish sit under the lid for about half an hour.

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

Polish chicken soup with mushrooms

An incredibly tasty and aromatic chicken soup that 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 piece;
tomato puree - 100 g;
ground black pepper;
greens - parsley, dill, basil, cilantro (optional);
salt.

Cooking method:

Pour thoroughly washed and film-free chicken fillet into 3-4 liters of water and cook for about 40-45 minutes over low heat.
While the broth is preparing, peel and cut into small cubes the vegetables and mushrooms. If you use dried mushrooms, 1-1.5 before cooking they need to be filled with cool water and soaked. Fry chopped vegetables in vegetable or olive oil.
Remove the fillet from the broth, let it cool, and cut into large pieces.
Place the vegetables, chopped fillet and mushrooms simmered in a frying pan into the boiling broth. Cook for about 5-7 minutes.
Add 100 g of tomato puree to the soup and leave the soup on the fire for another 5 minutes.
Salt and pepper the dish, add chopped herbs, remove the soup from the stove and keep the dish covered for another 10-20 minutes.

Serving the dish: Serve Polish soup with mushrooms in deep plates 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, it’s impossible not to mention chicken soup with dumplings. Very nourishing and tasty, it will please even the most demanding gourmets.

Ingredients:

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

For the dumplings:

egg - 1 pc;
flour - 6-8 tbsp;

Cooking method:

First of all, wash the chicken meat and start cooking the broth. Fill a pan with 3 liters of water, add the chicken and put it on the fire. When the water boils, reduce the gas to low and cook the broth over low heat for about 45-50 minutes.
While the broth is preparing, peel the vegetables. Cut the potatoes into small cubes, finely sauté the onions and carrots and fry them.
Let's start preparing the dumplings. Take an egg and separate the white from the yolk. Cover the bowl with the protein with cling film and put it in the refrigerator. Add 1 tablespoon of vegetable oil, a pinch of salt and 3-4 tablespoons of flour to the yolk. Mix thoroughly. Add about 100-200 ml of broth from the pan to the resulting mass and mix everything again. Pour in finely chopped garlic and herbs and add a couple more tablespoons of flour to form a viscous mass, reminiscent of the thickness of homemade sour cream. We take the protein out of the refrigerator and beat it thoroughly until foam forms, after which we carefully fold it into the dough.
We take the meat out of the broth, let it cool slightly and, if necessary, remove the cartilage or bones. Cut the meat into small pieces and put it back into the broth along with the potatoes.
Having brought the potatoes to half-cookedness, use a teaspoon to form dumplings from the dough and send them to cook for 3-4 minutes. When the dumplings float to the surface and increase in size, add vegetable fried carrots and onions to the broth.
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.

Serving the soup: serve the dish in beautiful deep plates, garnished with herbs.

Chicken cream 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:

Cook chicken broth. Remove the breast and cut it into small pieces.
Peel the celery, finely chop it and fry it in butter with the addition of 1 tablespoon of flour until golden brown, stirring continuously.
Add chopped chicken meat to the pan and pour in all 50-100 g of cream. Simmer for 5-7 minutes.
Remove the frying pan from the heat, transfer its contents to a deep container and add cream and broth in equal proportions. Beat everything thoroughly with a blender.

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

Chicken soup with grains

A very tasty and nutritious chicken soup for every day.

Ingredients:

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

Cooking method:

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

Serving: serve the soup in deep plates, after garnishing with finely grated cheese, herbs or a boiled egg.

Perfect chicken soup - secrets of experienced chefs

To make the chicken broth light and transparent, you need to cook it over low heat and be sure to remove the “scum” 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 flavorful puree soup, you need to add already cooked vegetables to the prepared chicken broth and beat the mass well using a blender.

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

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