How to properly prepare chicken broth. How to cook chicken broth in a slow cooker. How to make chicken broth

First of all you will need chicken. Ideally, a soup hen, that is, a middle-aged laying hen. Unlike broiler, it can cook for hours, imparting flavor to the broth without turning into mush. If you still decide to use a broiler, reduce the cooking time to about 1 hour.

The classic broth recipe uses the whole chicken, but individual ones or just soup set from any supermarket. It’s not worth using just the breast: the meat may turn out tough and the broth may not be rich.

In addition to the main ingredient, chicken, onions, carrots, celery and seasonings are added to the broth. To give a richer color, vegetables can be sautéed in a small amount of oil.

• 1 kg chicken;
• 5 liters of water;
• 1 onion;
• 1 carrot;
• salt, peppercorns - to taste;
• greens for decoration.

How to cook broth

Wash the chicken and place it in a deep pan. The whole carcass does not need to be cut.

Pour water so that it covers the meat. If you want the chicken to be tasty, add salt right away. If you prefer a tasty and clear broth, add salt at the end of cooking.

Wash and peel the carrots and onions. Cut the carrots into several pieces, leave the onion whole or cut in half.

Place the pan over low heat. Make sure that the water does not boil; only small bubbles should form on the surface. This will allow the broth to remain transparent. To do this, promptly remove the resulting foam.

During the cooking process, water may boil away, so it should be added.

After 1.5 hours (if you are using broiler chicken, then after 10 minutes), add carrots, onions and peppers to the broth. Cook for another 1 hour.

When the time is up, try to separate the meat from the bones. If it doesn't work, cook some more. If the meat comes away, it is ready - remove the pan from the heat and cool slightly.

Cooked vegetables can be removed from the broth: all beneficial features they have already given it away. Also remove the chicken. The meat can be used in soups and snacks.

The finished broth can be consumed in its pure form or used as a base for soups.

4 soups with chicken broth

Ingredients

• 150 g chicken stomachs;
• 150 g chicken hearts;
• 150 g chicken liver;
• salt, pepper - to taste;
• 1 onion;
• 1 carrot;
• 500 ml chicken broth;
• 50 g egg noodles;
• greenery;
• 2 quail eggs.

Preparation

Rinse the chicken giblets and remove films. Place each type in a separate pan and fill with cold water. Place on the fire, add salt and pepper and bring to a boil. After boiling, cook the liver for 20–25 minutes, hearts for 40 minutes, and stomachs for about an hour.

Finely chop the onion and carrots. Heat vegetable oil in a frying pan, add vegetables and fry them over low heat, stirring constantly. After 2-3 minutes, remove the pan from the heat and transfer its contents to a napkin to remove excess oil.

Place the prepared giblets in a saucepan with broth and bring to a boil. Add the onions and carrots, followed by the egg noodles. Add the pasta whole or break it into pieces. Season with salt and pepper.

After 3-4 minutes, add finely chopped herbs. When the noodles are soft, the soup is ready. Pour it into plates and place a boiled quail egg in each.

Ingredients

• 700 ml chicken broth;
• ½ cup rice;
• 90 g tomato paste;
• 500 g of tomatoes in their own juice;
• 100 g cream cheese;
• parsley.

Preparation

Place the broth over medium heat and bring to a boil. Add rice tomato paste and tomatoes. Cook for 10 minutes, then add cream cheese and bring to a boil again. Season with salt and pepper. Add finely chopped parsley and cook until the rice is done.

Serve the soup hot with croutons and herbs.

Ingredients

• 2 medium carrots;
• 1 onion;
• 1 stalk of celery;
• 1 clove of garlic;
• 3 tablespoons olive oil;
• salt, pepper - to taste;
• 2 cans of white beans in their own juice;
• 3 liters of chicken broth;
• 4 cups spinach leaves;
• 30 g grated parmesan;
• green pea and greens for decoration.

Preparation

Finely chop the carrots, onions, celery and garlic. Heat in a thick-bottomed saucepan olive oil. Add chopped vegetables, salt and pepper. Simmer for 10 minutes over medium heat, stirring occasionally.

Drain the juice from the beans, rinse and dry. Mash ½ cup of legumes with a fork, add to vegetables and simmer for 2-3 minutes over medium heat. Then add the whole beans to the pan and stir. Pour chicken broth over the mixture, bring to a boil, reduce heat and simmer, covered, for another 20 minutes.

Add spinach, rinsed in cold water, to the soup and cook for 2 minutes until the leaves are wilted. Remove the soup from the heat, pour into bowls, sprinkle with grated Parmesan, add green peas and herbs.

Serve with crispy ones.

Ingredients

• 1 onion;
• ½ tablespoon vegetable oil;
• 2 cloves of garlic;
• 300 g of any minced meat;
• salt, pepper - to taste;
• 3 liters of chicken broth;
• 1 carrot;
• 1 potato;
• 100 g vermicelli;
• 1 Bay leaf;
• greenery.

Preparation

Start by making the meatballs. Finely chop the onion and fry in vegetable oil. Finely chop the garlic or put it through a garlic press. Mix it with onions and minced meat, add salt and pepper and mix well. Make meatballs. The size can be any, but it is better to make the balls small, about the size of a quail egg.

Place the pan with the broth on the fire and bring to a boil. Reduce heat and add meatballs. Cook for 5-7 minutes.

Wash the carrots and potatoes and peel them. Cut the carrots into slices, and the potatoes into cubes. Place the chopped vegetables into the broth. Cook until the potatoes are done. Then add vermicelli and bay leaf. Cook for 2 minutes. Remove from heat and cover with a lid.

Pour the finished soup into bowls and sprinkle with fresh herbs.

Appetizing, aromatic, rich or, on the contrary, dietary - any chicken broth is irreplaceable! Soups and main courses are cooked from it, served pure with unsweetened pastries, it is recommended by nutritionists, and is also strongly recommended by doctors.

Chicken broth: benefits and harms

The benefits of broth have long been overgrown with legends, and many of them are quite true.

It is believed that properly cooked broth can raise even the most seriously ill patients to their feet.

And in America in the last century it was liquid dish It was even nicknamed “Jewish penicillin”, its healing power is so amazing.

Indispensable chicken bouillon in case of poisoning (this also includes a hangover), after surgery, with a cold or flu, as well as with gastritis and some other gastrointestinal diseases.

It is worth introducing this dish into the menu for a nursing mother, you can also give small child. What is the secret of its healing power? And is chicken broth really healthy?

Modern doctors believe that chicken broth is an excellent restorative remedy, since all the beneficial substances contained in meat and bones (and chicken has a lot of them) are 60% transferred into the broth itself. And for any body, especially a weakened one, it is much easier to obtain proteins, fats, carbohydrates, vitamins and minerals from liquid, easily digestible food.

Its benefit is also that it stimulates the gastrointestinal tract, stimulates appetite, and is almost completely absorbed.

But not everything is so rosy.

Chicken meat today differs significantly in chemical composition from what it was even a few decades ago.

Modern chickens are fed artificial feeds, the purpose of which is to make a quick profit.

Therefore, there are growth hormones so that the chicken gains weight faster, and antibiotics so that the bird does not get sick or die.

These substances, dangerous to humans, accumulate in meat, and from there they pass into the broth. This is the main harm of a seemingly healing dish.

How to cook chicken broth so that you only get the benefits? There are a couple of secrets:

• drain the first water 10 minutes after boiling;
• try to buy chickens in villages (an ordinary village resident simply does not have the money for all these nutritional supplements).

But even if you have correctly prepared broth from chicken meat raised in the most environmentally friendly conditions, you should not give it to those who have been diagnosed with obvious liver problems, as well as to people with low acidity of gastric juice. It is harmful for pancreatitis, especially in acute form, for stomach ulcers.

Be careful with feeding children. Many pediatricians, due to the ambiguity of benefits and harms, are still arguing at what point chicken broth can be given to a child. Many advise not to introduce it into the diet before one and a half years.

How to choose a chicken

It all depends on your tastes:

• the back part with the tail and legs produces a rich, fatty broth;
• the same will come out if you take the front part with wings without fillet;
• chicken breast broth - a dish for those on a diet;
• if you need to prepare a decoction with meat, then take a chicken leg;
• the back will make an excellent basis for light first courses - without excess fat, but with a rich taste.

By the way, it is better to buy laying hens rather than broilers - although their meat requires longer cooking, the taste and smell are much brighter in the end.

Chickens are also a good option, especially for baby food- they contain less fat and are less likely to contain high levels of harmful substances.

Recipes for every taste

There are actually many ways to prepare chicken broth. You can make the usual classic one, on the basis of which soups and cabbage soup are then cooked. Or you can cook one that will be an independent dish in itself. There are also options instant cooking, when time is short, and there are special recipes, for example, real medicinal broth. It's better to master several at once.

The most delicious chicken broth

First of all, I suggest this one detailed recipe with tips and subtleties of preparing the most appetizing first course.

Ready-made chicken broth can be used for sauces, second and first courses.

Ingredients:

Recipe Information

• Cuisine:French
• Type of dish: first courses
• Cooking method: boiling
• Servings:4
• 1 hour 30 minutes
• Nutritional value per 100 g:
  • Calorie content: 40 kcal
  • Fat:2.1 g
  • Proteins:5 g
  • Carbohydrates: 2 g

• chicken leg - 1 pc.
• carrots - 1 pc.
• onion - 1 pc.
• celery root - 80 g
• water - 1.5 l
• bay leaf - 2 pcs.
• black peppercorns - 5 pcs.
• allspice peas - 5 pcs.
• cloves - 2-3 pcs.
• coriander seeds - 0.5 tsp.
• greens - for serving.

Cooking method:

You can use a whole gutted chicken or parts of the carcass. IN this recipe I suggest buying chilled chicken legs. Rinse the legs thoroughly in running cold water. Place in a saucepan with a capacity of approximately 2 liters. Fill with cold water and place over high heat. Bring to a boil. Drain the first broth. Chicken leg rinse and place back into the pan. Pour in the required amount of water to cover the meat and bring to the fire. Bring to a boil. Reduce the burner flame and cook for about 20-30 minutes.


In the meantime, prepare the root vegetables. Take celery root, carrots and onions. If desired, you can use parsley and parsnip root. Peel the vegetables and rinse, dry with a towel, cut into large pieces. Heat a frying pan without oil, add vegetables and fry until browned. This will give the finished soup a richer color.


While the chicken is cooking, constantly remove the foam.


After about 30 minutes, add the fried vegetables and continue to simmer over low heat for about half an hour.

Add bay leaf, black and allspice, cloves and coriander. Cook for 15-20 minutes.


Season with salt to your taste. Cook for another 5-10 minutes and turn off the heat.


Before serving, remove the vegetables and strain the broth. Sprinkle with chopped herbs.


Bon appetit!

Classic recipe

My grandmother taught me how to cook chicken broth correctly when I was a child.

This recipe is the classic one.

I usually make a big pot and freeze some of it - then use it for anything.

You can, for example, cook. It’s very tasty to cook meatballs from the prepared broth. minced chicken and serve everything with boiled egg and greens.

What you need:

• homemade chicken - 1 medium
• onion- 2 pcs.
• carrots - 2 pcs.
• salt - to taste.

How to cook:

1. Divide the chicken (gutted, plucked) into parts - you can boil it and from whole chicken, if the pan allows, but then increase the cooking time by 30 minutes. Wash it well.
2. Fill with cold water and wait for it to boil. After 10 minutes, pour out this water and fill with new cold water.
3. Immediately add a whole peeled carrot and a washed but not peeled onion - onion peel will give a pleasant golden hue to the dish.
4. After boiling, reduce the heat and, removing the foam, cook for 20 minutes.
5. Then we throw away the vegetables and cook the meat for another hour.
6. At the end, add salt, wait 5 minutes and turn off.
7. When everything has cooled, strain through a sieve or cheesecloth. We separate the meat from the bones and either send it back to the pan, or use it for something else, for example, for something tasty.

In this case, no spices are added so as not to interrupt the pure taste and aroma of chicken. In addition, such a preparation can be used to prepare the most different foods, which has its own set of seasonings.

Chicken broth in a multicooker “Golden”

Delicious chicken broth in a slow cooker is a recipe for those who don’t have time to spend a lot of time in the kitchen.

Absolutely any device is suitable for cooking - Redmond, Panasonic.

What you will need:

• chicken back, wings - 500 g
• onion - 1 pc.
• carrots - 1 pc.
• salt - to taste
• peppercorns and other spices of your choice.

How to cook

1. Rinse the back and wings well and place them in the slow cooker. Turn on the “Fry” mode and fry for 2-3 minutes on each side with open lid. If your multi does not have a non-stick coating, add a little vegetable oil .
2. We also send peeled vegetables there, cut into 2-4 pieces.
3. Fill it with hot water (so that there is no temperature difference that would be dangerous for the inner coating of the bowl) with water to ⅔ of the volume and set the “Stew” mode, cover with a lid.
4. After half an hour, remove the scale with a slotted spoon and continue cooking. If you have a pressure cooker, skip this step and don't forget to cut the cooking time in half.
5. After the end signal, add salt, spices and close the lid for another half hour. The first dish will have a simply magical smell!
6. And then, as usual, we strain the meat, if necessary, separate it from the bones and add it to the liquid. Serve delicious with or croutons.

Medicinal chicken broth

As we already know, for those who have suffered from surgery or complex viral diseases, chicken broth is a food that also heals.

Therefore, it is very important to properly cook chicken broth for a patient - although the recipe is simple, the timing and steps must be strictly followed.

Products:

• domestic chicken - drumsticks, breast
• 1 onion
• 1 carrot
• greens - a bunch

How to cook:

1. For a patient, the broth should be cooked not in the second water, but in the third. Therefore, we boil for 5 minutes twice.
2. After this, rinse the meat well, add fresh water, add peeled whole vegetables and cook for 20 minutes after boiling over low heat.
3. Throw away the onions and carrots, cook for another 30 minutes and literally add a little salt - for a patient there is no need for extra salt.
4. We rinse the greens and tie them well with thread - we need it for the smell and additional useful substances. Add to the pan, and after 10 minutes take it out and throw it away.
5. Turn off the burner and strain the liquid twice. If the patient can eat meat, separate it from the bone and send it, chopping it, into a saucepan (it is better to pass it through a meat grinder). But usually only the broth itself is carried to the hospital. It is better to drink it warm.

Noodle recipe

Chicken broth with vermicelli (pasta, macaroni, noodles) is an independent first course.

And it turns out especially tasty if there is a lot of meat, so we take thighs or drumsticks.

Components:

• chicken drumsticks or thighs - 4-5 pcs.
• 1 onion
• 2 carrots
• greens - to taste
• spices, salt - to taste
• thin web vermicelli - 200 g

Cooking steps:

1. From thighs (drumsticks), onion and 1 carrot, cook broth according to one of the recipes described above (I recommend step by step recipe with photo “The most delicious”).
2. When the vegetables are thrown away, the liquid is strained, we separate the meat from the bones, cut it into small pieces and put it back into the pan.
3. Add diced carrots there, add salt, add spices and boil for 10 minutes.
4. Pour in the vermicelli. If you have homemade noodles, it will turn out even tastier! Cook for 5 minutes, throw in the chopped herbs and turn off. After 5 minutes, chicken broth with noodles
5. let's serve.

You can replace vermicelli in the recipe with any cereal - buckwheat, rice, pearl barley. The result is an equally tasty liquid first course. Only then cook the cereal not for 5 minutes, but for 15-20.

Diet option with egg

This option is for those losing weight, that is, for those for whom it is important to know how many calories are in chicken broth, what its the nutritional value. I'll say right away: per 100 g no more than 20 kcal! That is, a serving contains a maximum of 60 kcal.

Components:

• 2 chicken breasts on the bone
• paws - 4-5 pcs.
• 1 onion
• 1 carrot
• dill, parsley - to taste
• salt, ground pepper, bay leaf - to taste
• eggs - 2 pcs.

How to do:

1. Remove the skin from the breast and trim off excess fat. Let's divide it into parts.
2. We wash the paws well - with them the dish will become tastier, while its calorie content will not increase.
3. Pour 2 liters of cold water into the onion, chicken and carrots and boil.
4. We drain the first boiling water, and now cook for 30 minutes, skimming off the foam with a spoon.
5. We throw away the vegetables, the bone and the paws too. We cut the fillet finely, send it back and let the broth boil again.
6. Lightly beat the raw eggs with a fork and pour into the pan in a thin stream, stirring constantly. 2 minutes and turn off.
7. Serve with greens.

Secrets to Perfect Chicken Broth

Properly cooked chicken broth is an aromatic clear liquid with a delicious taste!

Taste and smell depend not only on meat - spices and vegetables also play a big role.

In addition to standard carrots and onions, you can add celery, roots and parsley leaves to the pan, bell pepper, garlic.

The most popular vegetable - potatoes - are added not for smell, but for taste, when you need to cook a light, nutritious soup.

The choice of spices is almost limitless; here, focus on your own preferences. Chicken goes well with dill, turmeric, paprika, different types pepper

The transparency of the broth does not depend on vegetables and spices, but it does depend on the correct preparation and cooking of the meat. Basic rules on how to cook a transparent first course:

• use only bones and meat, no offal (especially carefully when cooking a carcass - there are almost always lungs and kidneys on the inside of the back). Can chicken hearts and cook the ventricles separately, and then add them to the already prepared broth;
• how long to cook chicken broth also plays a role - the longer, the more likely it is to get a cloudy liquid;
• do not stir while cooking, just remove scale (noise, foam);
• after boiling, the fire should be minimal;
• Place the meat in cold water.

Attention!

For transparency, it doesn't matter when you salt the broth. Adding salt only affects the taste and content of nutrients. If you need to make the meat more tasty and healthy, then add salt at the end, if the broth itself - at the beginning.

It’s difficult to say why the soup turns out cloudy even if all the rules are followed. You can make it transparent again either by straining it 2-3 times through several layers of gauze, or by adding whipped chicken protein into the liquid. After this, boil and filter again. However, transparency is an exclusively aesthetic point.

KBZHU Chicken Broth: Calories, Protein, Fat and Carbohydrates

The nutritional value of chicken broth varies among many sources: some insist that it is a very nutritious dish, others claim that they even lost weight on the broth, it is so low in calories.

In fact, everyone is right - there are such diets for losing weight, and you can gain weight from it.

It all depends on what parts of the chicken you use and what you will add besides it.

The calorie content of broth made from a skinless breast is about 20 kcal, but that of broth cooked from a whole carcass is 40-50 kcal. And if you add vermicelli to this, then the calorie content increases by another 30-40 kcal.

BJU (that is, the amount of proteins, fats and carbohydrates) usually differs only in fat content.

All about storage

It is important not only to know the secrets of cooking, but also how to store chicken broth. The easiest way is to put it in the freezer by pouring it into plastic bottle. And after 3 months you can take it out and use it, for example, for kharcho or okroshka.

Another option is to freeze in ice cube trays. Cubes are convenient to use when you need a little broth.

But the shelf life of chicken broth in the refrigerator is only 2-3 days.

Useful video

Chicken meat is very healthy, easily digestible and dietary product. It is useful for both adults and children, and the broth made from it is especially good. It turns out very light, transparent and appetizing. Even kids who absolutely do not want to eat cabbage soup or borscht will definitely not refuse a bowl of chicken soup.

Chicken soup - preparing dishes

To cook chicken soup, you can use any pan of suitable size. It is determined by the amount of water used for cooking, plus 1-1.5 liters, so that when boiling there is no risk of staining the stove. Each liter of soup is designed for 3-4 servings, so you can roughly calculate how many eaters it will be enough for.

Chicken soup - food preparation

For cooking chicken soup You can use any parts of the chicken: legs, thighs, breasts, or you can purchase a so-called soup set, which includes less “valuable” parts of the carcass, such as the dorsal-scapular and lumbosacral sections without wings. If the chicken was purchased frozen, it must be completely defrosted before preparing the broth. Before putting chicken meat into the pan, rinse thoroughly under running water.

Chicken soup - recipe 1 (with noodles)

To make chicken noodle soup you will need following ingredients:

- 2 medium carrots
- 2 medium onions
- 1 half sweet pepper
- 4-5 medium-sized potatoes
- 1 egg (for noodles)
- flour (for noodles)

Cooking method:

Pour 3 liters of water into a 4-5 liter saucepan and place the soup set in it. Add salt, pepper and bay leaf to taste (bay leaf can be added at the end to avoid excessive bitterness). Place over high heat, bring to a boil and immediately reduce heat to low. The broth is prepared for 40-50 minutes. At this time, you can start preparing the noodles. In a separate container, you need to knead a stiff dough from egg and flour, roll it into a thin layer with a rolling pin and, with a very sharp knife, cut it first into strips 4-5 cm wide, and then cut each of them into thin strips to get pieces of about 0.5x4-5cm . Peel the potatoes and cut into cubes. When the broth is ready, you need to remove the chicken from it and put the potatoes in it. Then peel and finely chop or grate the carrots, onions and peppers. Next, you need to fry them in vegetable or olive oil for 4-5 minutes and put them in the soup. It should boil for 10-12 minutes over medium heat, after which noodles and boiled chicken, cleared of bones and cartilage, are placed in it. Before serving, the finished soup can be decorated with parsley leaves or dill sprigs. Looks beautiful in chicken soup and half a hard-boiled egg.

Chicken soup - recipe 2 (with vermicelli)

To prepare chicken noodle soup, you need the following ingredients:

- chicken soup set (legs, thighs, breasts) - 500-600 g
- 2 medium carrots
- 1 medium onion
- 4-5 medium-sized potatoes (this is not for everyone, you can cook without them)
- 100-150 grams of vermicelli
- salt, pepper, bay leaf to taste
- greens, half a hard-boiled egg for decoration

Cooking method:

Pour 3 liters of water into a prepared container with a volume of about 4 liters and place the chicken in it. Add salt, pepper and bay leaf to taste. You can also place chopped carrots there. in large pieces and a whole onion, if you don’t want to see these components in the finished soup (this is very important when the soup is being prepared for a child). Place over high heat; as soon as the broth begins to boil, skim off the foam and immediately reduce the heat to low. The broth is usually cooked for 40-50 minutes. Place peeled and diced potatoes (if desired) into the prepared broth, after removing the chicken, carrots and onions. If carrots and onions were not included when cooking the chicken, then they need to be finely chopped or grated, fried for 3-5 minutes in vegetable or olive oil and added to the soup. Next, leave the soup for 10-12 minutes over medium heat, then add vermicelli and chicken to it. The vermicelli is cooked for about 3-5 minutes, after which the soup can be removed from the stove, covered with a lid and left for about half an hour. Before serving, the dish can be decorated with finely chopped herbs and half a hard-boiled egg.

Chicken soup - recipe 3 (with dumplings)

To make chicken dumpling soup you will need the following ingredients:

- chicken soup set (legs, thighs, breasts) - 500-600 g
- 1-2 medium carrots
- 1 medium onion
- 1 bell pepper
- 2-3 medium-sized potatoes (you can do without them)
- salt, pepper, bay leaf to taste

To prepare the dumplings you will need:
— 1 egg
- flour
- garlic clove
- chopped fresh herbs
- vegetable oil 1 table. spoon

Cooking method:

First you need to cook the chicken broth. To do this, place the chicken in a saucepan with 3 liters of water, add salt and pepper to taste, and add a bay leaf. Bring to a boil, skim off the foam and, reducing heat, cook for 40-50 minutes.

At this time, finely chop or grate the washed carrots, peppers and onions and fry in vegetable oil for 5-7 minutes. Next you need to start preparing the dumplings. Separate the white from the yolk and put it in the refrigerator for a while.

Add butter and a little salt to the yolk, and also add three to four tablespoons of flour, mix. Pour 150-200 ml of hot broth into the resulting thick mixture.

Stir quickly and vigorously again, add finely chopped garlic and some herbs. Then add more flour until the dough has the consistency of sour cream.

Next, remove the protein from the refrigerator, beat it into a thick foam and carefully mix it into the dough. Add chopped potatoes to the broth and cook until almost done. Then add the dumplings to the soup. To do this, you need to take pieces of dough with a teaspoon (about 2/3 of a teaspoon) and throw them into the boiling broth. They should increase in size and swim up.

3-4 minutes after the dumplings float, add the fried vegetables to the soup. Let it simmer for 5 minutes over low heat, leave for half an hour, then serve, garnished with herbs.

Chicken soup - recipe 4 (with rice)

To prepare chicken rice soup you will need the following ingredients:

- chicken soup set (legs, thighs, breasts) - 500-600 g
- 2 medium carrots
- 1 medium onion
- half a glass of rice
- salt, pepper, bay leaf to taste
- greens, half a hard-boiled egg for decoration

Cooking method:

Make chicken broth as described in the chicken noodle soup recipe. When the broth is ready, remove the chicken from it and add rice. While it is cooking, chop the washed and peeled carrots and onions and fry them in a frying pan in vegetable oil. When the rice becomes soft, add the fried vegetables to the soup. Let the dish simmer for 5-7 minutes over low heat, leave for half an hour and serve, after garnishing with fresh herbs and eggs, salt and pepper to taste.

Chicken soup - recipe 5 (chicken puree soup)

To prepare chicken cream soup you need the following ingredients:

— chicken fillet boneless 300 g
- flour 1 table. spoon
- butter 20 g
- celery 50 g
- cream 200 g
- salt, pepper to taste
- chopped fresh herbs for decoration

Cooking method:

Wash the chicken and cut into small pieces. Wash the celery too, remove the skin and finely chop. Heat butter in a frying pan, add flour and fry until golden brown. Add celery there and fry it over low heat with continuous stirring for 5 minutes.

After this, put the meat and 1/3 of the cream into the pan. Simmer until done. Remove the finished dish from the heat, cool and place in a blender. Grind to a puree, add the remaining cream and beat again. Next, pour into plates, garnish with herbs and serve.

Chicken soup - recipe 6 (with sorrel)

Ingredients

500 g chicken;

2.5 liters of water;

table salt, peppercorns and bay leaf;

carrots and onions;

three potatoes;

200 g sorrel.

Cooking method

Cut the chicken into pieces, rinse and place in a pan. Fill with water, add bay leaf and peppercorns. Cook the broth until the chicken is completely cooked, skimming off the foam with a slotted spoon. At the end of cooking, add salt. Peel the carrots and grate into fine chips. Peel the onion and chop into small cubes. Fry the vegetables until golden brown. Peel the potatoes, wash and cut into small pieces. Sort the sorrel, rinse and chop. Remove the chicken from the broth. Place the potatoes in the broth and cook for ten minutes. Then add the roast and sorrel. Separate the meat from the bones, disassemble into fibers and place in a saucepan. Cook for another ten minutes. Chicken soup ready!

Chicken soup - recipe 7 (with corn)

Ingredients

one small hen or chicken;

large tomato;

spices and herbs;

large carrot;

bell pepper;

three eggs;

small jar canned corn.

Cooking method

Peel the carrots, bell peppers and onions. Rinse the vegetables. Place the washed whole chicken in a pan of boiling water. Place whole carrots here, Bell pepper and tomato. Add peppercorns and bay leaf. Cook the broth for about forty minutes, skimming off the foam. Remove vegetables and chicken from broth. Separate the chicken meat from the bones and place it back into the pan. Drain the corn and add it to the broth. Finely chop the greens and add to the soup. Beat the eggs and, stirring continuously, slowly add them to the broth. As soon as the soup boils, turn off the heat and leave covered for half an hour.

Chicken soup – recipe 8 (with mushrooms in Polish)

Ingredients

champignons – 400 g;

a bunch of parsley and dill;

500 g chicken fillet;

salt and ground pepper;

50 g small vermicelli;

carrot;

two onions;

100 g tomato puree.

Cooking method

Place the washed fillet in a saucepan, add water and cook for forty minutes over low heat. Remove the foam with a slotted spoon. Peel and wash carrots, mushrooms and onions. Cut the carrots into thin slices, chop the onion into small cubes, and chop the mushrooms into medium-thick slices. Take out the chicken fillet and cut it into fairly large pieces. Place the vegetables and mushrooms in the broth and cook until the onion softens. Add tomato puree and chicken meat to the broth and simmer for five minutes. Add vermicelli and cook for no more than a minute. Season with pepper and salt. Leave covered for ten minutes. Pour into plates and sprinkle generously with chopped herbs.

Chicken soup - recipe 9 (with egg)

Ingredients

400 g chicken meat;

two bouillon cubes;

salt and dill;

carrots and onions;

four potatoes.

Cooking method

Pour water into the pan and add chicken meat. We put it on the stove. As soon as it boils, skim off the foam and add the peeled onion. Turn off the heat and cook for 15 minutes. Peel the carrots, cut into large pieces and place in the broth. Continue cooking for another half hour. Then put the potato pieces into the pan. Beat the egg, adding a little salt. Add bouillon cubes to the soup. Constantly stir the boiling soup with a spoon clockwise and pour in the egg in a thin stream. At the end, add the herbs and bay leaf.

Chicken soup - recipe 10 (with broccoli)

Ingredients

chicken breast - half a kilogram;

two liters of water;

herbs, pepper, salt and spices;

onion and carrot;

broccoli;

olive oil.

Cooking method

Place a pan of water on the stove, as soon as it boils, add the washed chicken breasts and cook for half an hour. Then remove the meat and disassemble it into small pieces. Heat the olive oil in a frying pan, add the onion, cut into half rings, and sauté until soft. Peel, wash and cut the carrots into rings. Add it to the onion and continue frying for another five minutes. Disassemble the broccoli into florets, place in a colander and rinse under running water. Place it in the pan with the vegetables and simmer covered for ten minutes. Place chicken meat and vegetables into the broth, add salt, pepper and spices and cook for 20 minutes. Serve the soup with sour cream.

1. When preparing chicken broth, you should take into account that with a strong boil, the dish will turn out cloudy and unappetizing in appearance. Therefore, the broth should boil at minimum heat, then it will be transparent and light.

2. Pleasant yellowish tint ready-made dish You can spice it up by adding fried carrots. If for some reason it is unacceptable in the soup, you can achieve the desired shade with the help of spices (for example, turmeric).

3. You can add any vegetables to the chicken puree soup, such as zucchini, potatoes or pumpkin. To do this, they need to be boiled in a separate container and then added directly to the blender.

Poultry is an excellent substitute for the red type of this product. It is not only very tasty, but is also rightfully considered dietary. can be used for preparing second or first courses, slices and salads. To maximize the benefits of this protein product, you definitely need to know how and for how long to cook chicken.

Let's consider several options for preparing this useful product.

Second course

Birds go well with potatoes in any form, with pasta, with various cereals and vegetables. For cooking delicious dish you need to know how long to cook chicken.

You can later use the remaining broth from the bird for soup. Pour water into the pan room temperature and put chicken meat in it. Place the pot on the fire and bring the liquid to a boil. After this, you need to add salt so that the meat does not turn out tasteless. Stir the broth periodically and skim off any floating foam. After boiling, cook the meat for 20 minutes.

for soup

When using a whole carcass for broth, it is necessary to change it. This is done as follows.

Pour water into a saucepan and place the bird in it. Bring the broth to a boil and drain it. Fill a bowl with clean water and repeat the procedure, only after boiling, do not drain the liquid, but salt it.

How long to cook chicken in soup depends on its size. Small carcasses are cooked for forty minutes. Large birds should be boiled for about an hour. Check for doneness by piercing it with a sharp knife from the breast side. If you see red juice, the meat is not ready yet. The release of a light or clear broth indicates that the product is cooked.

Chicken broth

How and how long should you cook chicken in soup if you use meat that has already been cut into pieces? You can choose thighs or wings. It all depends on your preferences.

Cut the bird into pieces of the required size and rinse them under running water. If the selected part of the chicken contains bones, you need to break them with a special culinary pruner. Place the prepared product in a saucepan and fill with clean water. Bring the liquid to a boil and add salt. Skim off the resulting foam as many times as it floats to the surface. Thanks to this, you can achieve a clear and clean broth.

How much for soup after boiling? Due to the fact that you use small pieces of meat, the product will cook very quickly. After just 15 minutes of boiling, the chicken will be tender and you can add additional ingredients.

White meat for salad

For preparing cold meat dishes with the addition of other ingredients, seasoned with sauce, usually used chicken breast. This meat is considered the most tender, healthy and dietary. For her proper preparation you will need a pan of water, salt and spices, as well as the breast itself.

Place the chicken in water, add the necessary spices and put on fire. Boil the product for about 15 minutes, then remove the pan from the heat and let the broth cool. Thanks to this method, the meat will absorb the juices and will be soft and tasty.

When the liquid has cooled, you can remove the chicken and use it to further prepare the salad.

Now you know how and how much to cook chicken for soup, salad and main course. Try each of the proposed options to prepare your own culinary masterpieces.

Cook the chicken for the required amount of time, periodically checking the product for doneness. To do this, pierce the pulp with a fork or knife and pay attention to the color of the juice that comes out. If it is light, clean and transparent, then the bird is ready.

Try to always add salt while the chicken is cooking, not after it is cooked. Otherwise, the bird may turn out dry and tasteless.

Curry seasoning is perfect for cooking chicken meat. It will add piquancy to the product and give it a special alluring aroma.

Cook with pleasure and treat your guests and relatives to your masterpieces. Good luck in your culinary endeavors!

One of the most famous classic first courses of almost all cuisines of the world is chicken soup. It will help any person regain strength during colds, physical activity, and it is also perfectly absorbed by the body. Preparing the dish is not at all difficult, and you can add anything you like to it: vermicelli, meat, eggs, cheese.

How to make chicken soup

To make the dish tasty, you need to learn how to cook it correctly, although they say that it is almost impossible to spoil chicken soup. It is necessary to ensure that the poultry meat has time to reach the desired condition, and the broth is not very rich. Preparing chicken soup will not bring unnecessary hassle if you follow simple recommendations. experienced chefs. You can try to move away from the classic recipe and cook original dish with different products and spices. In this case, the soup will turn out the way it is depicted in the photos of culinary magazines.

How long to cook chicken broth

The most important component of any soup is the broth, the taste and quality of which directly depends on the cooking time. For example, if the base of a future dish is overcooked, you will end up with a tasteless and flavorless muddy mass. Many people think about how long to cook chicken soup so that it is translucent and not too rich. It’s all very simple - a poultry dish can be prepared in 2-3 hours, and for store-bought poultry it will take 60-80 minutes.

How long to cook chicken

In addition to the tasty and rich broth, you need to know how to cook chicken for soup so that it turns out soft and tasty. The bird must be cooked in separate pieces, and the more of them there are, the fattier the stew will be. The chicken is cooked in this form for about half an hour. If the meat is from country poultry, you will have to cook it for up to two hours, but broilers have time to cook in one hour. Those who want to cook a whole bird will have to wait an hour and a half.

Chicken soup - recipe with photo

There are many recipes that can be quickly and easily prepared tasty soup from chicken with the addition of all kinds of products, from classic broth to a dish with potatoes, noodles, meatballs, mushrooms, buckwheat, etc. The meat of this poultry is a dietary product, so a hot stew will not harm even those who carefully monitor their figure . Recipes for making chicken soup are easy to follow, but it is very important to cook it correctly. delicious broth, so you need to follow the recommendations of experienced chefs.

With chicken broth

In the classical sense, a simple soup cooked with chicken without adding unnecessary ingredients can be called broth. But if you add meat, a hard-boiled egg and a little carrot to it, you get a complete and very tasty stew. So dietary dish Many people on the planet eat lunch every day, because broth helps to recover from illness, restore strength after sports, and children love it very much. How to prepare chicken broth with meat according to the classic recipe? Very simple!

Ingredients:

• chicken – 0.5 kg;
• onion – 1 head;
• dill – 0.5 bunch;
• salt/pepper - to taste;
• carrot – 1 pc.;
• bouillon cube – 1 pc.;
• egg – 1 pc.

Cooking method:

1. Rinse the chicken meat under warm water.
2. Fill a saucepan with clean water, place the meat, and place over medium heat.
3. After the water boils, skim off the first foam with a spoon.
4. Add the onion (whole) to the broth.
5. Reduce heat, simmer for 15 minutes.
6. Wash the carrots, cut into cubes, place in a saucepan.
7. Place the egg to cook in parallel.
8. For a richer flavor, add a bouillon cube (salt can be used as a substitute).
9. Stir the soup occasionally.
10. At the end of cooking, taste the dish for salt, add finely chopped herbs.
11. Serve in a deep plate with half a boiled egg.

With vermicelli

One of the most popular ingredients often added to soup is vermicelli, and this can be either homemade noodles or store-bought pasta. It is best to buy the smallest wheat products, which need to be cooked for only a few minutes, right before serving the dish (so that they do not have time to boil). Easy vermicelli soup It couldn't be easier to prepare with chicken.

Ingredients:

• small pasta – 70 g;
• chicken breast – 1 pc.;
• onion – 1 pc.;
• carrot – 1 pc.;
• hot spices, bay leaf, salt - optional;
• butter – 20 g.

Cooking method:

1. Place the washed breast in a cooking container, add three liters of clean water, add salt and put on fire.
2. After boiling, immediately skim off the foam, reduce heat, and simmer for 30 minutes.
3. Grate the carrots on a fine grater, cut the onion into small pieces.
4. Fry vegetables in a frying pan with butter about 5 minutes (until golden brown).
5. Remove the chicken from the broth, cut into small pieces, mix with the roast, and return to the pan.
6. Add vermicelli and cook for 4-6 minutes until fully cooked.
7. Add salt to taste and serve.

With potato

One more classic recipe for a fasting day - this is chicken soup with potatoes, which is quick and extremely easy to prepare. The dish will be satisfying, but also light at the same time: option dietary lunch will satisfy your hunger and at the same time will not leave any heaviness. None of the components will be fried, so the benefits of the dish for the body are maximum.

Ingredients:

• chicken (fillet) – 350 g;
• potatoes – 250 g;
• salt/pepper - to taste;
• carrot – 1 pc.;
• bay leaf – 3 pcs.;
• greens (dill) – 0.5 bunch;
• onions – 1-2 pcs.

Cooking method:

1. Wash the fillet, cut into small pieces.
2. Remove the peel from the onion and chop it into small cubes.
3. Finely chop the carrots too.
4. Wash the potatoes, peel the skins, cut into medium cubes.
5. Fill a medium-sized saucepan with a liter of clean water and add the chopped fillet there.
6. Bring the future broth to a boil, skim off the foam with a spoon or slotted spoon.
7. Continue skimming off foam periodically throughout the cooking process.
8. When the meat is almost boiled, place the chopped vegetables in boiling water.
9. Cook the soup until the potatoes are ready (about half an hour).
10. 15 minutes before the end, add salt, pepper, and throw in the bay leaf.
11. Serve, sprinkling chopped dill on top of the soup.

Noodle soup

To make this dish delicious, it is best to prepare the noodles yourself at home. There is nothing complicated in this process: knead the dough from eggs, flour, water, salt, vegetable oil, roll it out thinly and cut into narrow strips. Chicken noodle soup with assorted vegetables – light dish, which is suitable for both adults and children. How to cook a delicious stew so that it looks like in the photo of the culinary press? Easier than that!

Ingredients:

• homemade noodles – 300 g;
• chicken – 0.5 kg;
• parsley/dill – half a bunch;
• carrot – 1 pc.;
• cauliflower – 150 g;
• small onion – 1 pc.

Cooking method:

1. Wash and cut up the chicken.
2. Place the wings, legs, and neck in a pan of water, put on the fire, and bring to a boil.
3. At the beginning of cooking, add to the broth a whole onion in peel, half an uncut carrot, herbs, cauliflower.
4. Cook for 40 minutes.
5. In a separate pan, cook the prepared noodles (about 5 minutes).
6. At the end of cooking, add pasta and grated half of the carrots to the broth.
7. Serve the noodle soup.

With dumplings

A delicious soup with dumplings in chicken broth is perfect for a lunch meal. Both adults and children will definitely like it, since this dish could often be found in kindergarten. First you need to make the chicken soup dumplings themselves, and to do this you just need to mix the following ingredients:

• flour – 5 tbsp. l.;
• milk – 3 tbsp. l.;
• egg – 1 pc.;
• butter – 20 g
• salt - at your discretion.

Ingredients:

• chicken breast – 500 g;
• carrot – 1 pc.;
• bell pepper – 1 pc.;
• potatoes – 3 pcs.;
• onion – 1 head;
• dill – 1 bunch;
• salt - optional.

Cooking method:

1. Boil the breasts for 30-40 minutes in two liters of clean water.
2. Peel the potatoes, cut them into small cubes, and do the same with the peppers.
3. Cut the onion into half rings, the carrots into strips, and chop the greens.
4. Remove the finished meat from the broth, add vegetables and herbs to the pan.
5. Cook for 10 minutes, then add the potatoes.
6. Once the potatoes are soft, place the dumplings in the soup and cook for another 5-7 minutes.
7. Serve.

With meatballs

To prepare this dish you will need minced chicken, which you can make yourself or buy ready-made at the grocery store. The best way out is to grind the meat in a meat grinder at home, so you will be sure that the bird is fresh. Soup with minced chicken meatballs – delicious light a hot dish suitable for a family lunch. Preparing this stew is not difficult even for a novice cook.

Ingredients:

• minced chicken – 300 g;
• meat broth– 1 l;
• carrots – 1 pc.;
• potatoes – 2 pcs.;
• salt/pepper/herbs - to taste;
• onion – 1 pc.;
• Sunflower oil – 2 tbsp. l.
• egg – 1 pc.

Cooking method:

1. Prepare the vegetables for the dressing: chop the onion finely, grate the carrots coarse grater, cut the potatoes into cubes.
2. Fry onions and carrots in a frying pan with sunflower oil.
3. Mix half the fried onion, herbs, spices with the minced meat, adding an egg.
4. Form the minced meat into neat small balls by wetting your hands in water.
5. Boil the prepared broth (if you don’t have it, you can cook it directly from minced meat) in a saucepan, skim off the foam, add the potatoes first, and after 10 minutes all the other ingredients.
6. Boil for 5-10 minutes over low heat, covered.
7. Finally, let the chicken soup sit well.

In a slow cooker

Recently, a multicooker has become a trouble-free assistant in the kitchen. Thanks to it, you can cook almost anything your heart desires. Chicken soup in a slow cooker - a quick and easy way to cook favorite dish without hassle, without wasting time standing at the stove. Manufacturers have previously developed a separate mode for cooking any stew: the device itself will set the desired temperature and select the technology for cooking chicken soup.

Ingredients:

• chicken soup set – 400 g;
• distilled water – 2 l;
• onions, carrots (you can use Korean ones for spiciness) – 1 pc.;
• potatoes – 2-3 pcs.;
• small vermicelli - 0.5 cups.

Cooking method:

1. Set the multicooker to “fry” mode and fry the chopped carrots and onions (use a small amount of vegetable oil).
2. Fill the bowl of the machine with water, put the chicken and diced potatoes in it.
3. Set the “soup” mode for 1 hour.
4. Half an hour before the end, open the lid of the multicooker and put the noodles in there.
5. After the machine notifies you that cooking is complete, serve the soup.

With rice

Chicken soup with rice can be easy to prepare and very tasty. If someone does not like this cereal, then it can be replaced with buckwheat, pearl barley or legumes - beans, pea base, chickpeas. Rice and chicken go well together in flavor, and if you cook them as a hot dish, you get a light, dietary, but also nutritious lunch. If you add one more component - processed cheese– it will give the soup softness and pleasant viscosity.

Ingredients:

• rice – 200 g;
• chicken (loin) – 400 g;
• carrots – 100 g;
• potatoes – 300 g;
• salt/pepper - to taste;
• dill, parsley – 0.5 bunch each;
• processed cheese– 250 g.

Cooking method:

1. Cover the chicken fillet with water, salt and pepper, and bring to a boil.
2. Cook for 20 minutes, then remove the chicken from the broth.
3. Place rice (washed) into boiling liquid, then cook for 10 minutes.
4. At the same time, grate the carrots and cut the potatoes into medium-sized cubes.
5. Cut the fillet into small pieces.
6. Place carrots and potatoes in the broth, cook for 5 minutes, add meat and melted cheese.
7. When the potatoes in the chicken soup are ready, you can turn it off and serve.

With mushrooms

No one can resist such a dish. Cream soup with mushrooms and chicken is popular with most professional chefs and is also served in many restaurants around the world. At home, thick stew is easy to prepare. For mushroom soup Champignons, honey mushrooms, porcini mushrooms or chanterelles of your choice are used in chicken broth.

Ingredients:

• chicken thigh – 1 piece;
• champignons – 100 g;
• carrots – 1 pc.;
• processed cheese – 100 g;
• celery root – 1 pc.;
• potatoes – 2 pcs.;
• salt pepper.

Cooking method:

1. Place the leg in boiling salted water for 40 minutes.
2. Meanwhile, cut the mushrooms into pieces.
3. Chop the celery, cut the carrots into strips, and cut the potatoes into cubes.
4. Fry onions, celery, mushrooms using small quantity oils
5. Mix broth and cream cheese.
6. Cook all the ingredients in one pan until the potatoes are ready.
7. Blend the soup with a blender until smooth.
8. Serve the puree soup to the table.

Delicious chicken soup - cooking secrets

Some useful tips from experienced chefs who will help you prepare delicious chicken soup:

1. When preparing soup, all ingredients must be placed in boiling water. Cold liquid helps oxidize vitamins faster.
2. Add products at different times. Some types of food require longer cooking times than others. The cheesy shade is added quickly - 5 minutes is enough.
3. Spices and bay leaves are added at the end of cooking. Otherwise they will lose their aroma.

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