Chicken leg soup. How to make delicious chicken soup. The best chicken soup recipes Chicken leg soup

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

To ensure that the process of cooking chicken soup does not cause you unnecessary trouble, you need to choose the right pan, the volume of which would have a reserve of free space (1-1.5 liters) to avoid splashing out its boiling contents. It is important to at least approximately calculate the portion size of this content: 1 liter of chicken soup yields approximately 3-4 servings.

Boil chicken soup can be made from any part of a processed and gutted chicken carcass - it depends on your choice of which part to use where, but there must be bones for the broth. If you have fillet, add it along with it soup set for richness of the broth. A frozen chicken carcass or set must be defrosted and thoroughly washed in several waters before cooking.

Homemade Chicken Noodle Soup Recipe

A completely win-win soup that can please both guests and household members on weekdays and holidays. The ingredients for this soup are almost always at hand.

Ingredients:

• fresh onions - 2 medium onions;
• sweet pepper - half a pod;
• fresh potatoes - 4-5 pieces;
• drinking water - 3 liters;
• fresh chicken egg for noodles - 1 piece;
• flour for noodles.

Prepare homemade chicken noodle soup like this:

1. Bring the contents of the pan to a boil over high heat, reduce the heat to moderate or even low heat and cook for 40-50 minutes.
2. While the broth is cooking, you need to prepare it homemade noodles, to do this, knead a stiff dough from flour and 1 egg in a bowl. Roll out the kneaded dough as thinly as possible into a sheet, from which cut into narrow ribbons of your preferred length.
3. Peeled fresh potatoes cut into cubes, cut peeled fresh carrots into thin slices or grate coarse grater, chop the onion into cubes and cut the sweet pepper into squares or strips. Fry all chopped vegetables, except potatoes, in olive oil no longer than 4-5 minutes, then lower it together with the potatoes into boiling ready broth, after first removing the cooked meat from it.
4. The entire contents of the pan should be simmered over medium heat for 10-12 minutes, and then the finished chicken, cleaned of bones and cartilage, and homemade noodles prepared for the broth are returned to the chicken soup. In this composition, cook the chicken soup from boiling for another 5 minutes. Serve the soup hot in tureens or deep plates and garnish with chopped dill or parsley and half a boiled egg.

Homemade chicken noodle soup

It would seem that chicken soup with noodles is not much different from chicken soup with homemade noodles, but preparing it is much easier, although the taste of homemade noodles is something!

Ingredients:

• chicken soup set: legs, thighs, breasts - 500-600 grams;
• fresh carrots - 2 medium roots;
• vermicelli - 100-150 grams
• fresh potatoes - 4-5 pieces;
• boiled chicken egg to decorate the soup - 1 piece;
• pepper, salt, bay leaf and greens - to taste;
• drinking water - 3 liters.

To prepare chicken noodle soup at home like this:

1. Pour water in the calculated volume into a saucepan of suitable volume and place the washed soup set. Along with it, salt and spices, except for the bay leaf, which should be added a couple of minutes before the end of cooking the broth and be sure to be removed and thrown away.
2. You can immediately put coarsely chopped carrots and a whole peeled onion into the pan, so that you can later remove them and throw them away. Bring the contents of the pan to a boil over high heat, then turn it to medium or even low and remove the periodically generated noise with a slotted spoon so that the broth is clear and without flakes of noise.
3. The preparation time for chicken broth is about 50 minutes, and add diced fresh potatoes 20 minutes before this time, although there is an option without potatoes at all. Remove boiled vegetables and meat before adding potatoes.
4. As an option: the broth is cooked without carrots and onions, and they are lightly fried for a short time - 3-5 minutes - in vegetable or olive oil and poured into the boiling soup.
5. After bookmarking fried vegetables The soup should simmer over low heat for about 12 minutes, then return the sorted boiled chicken meat to it and add the vermicelli along with it. After 3-5 minutes, remove the pan with soup from the heat and leave covered for half an hour. Serve hot in tureens or deep plates, garnished with chopped dill or parsley and half a hard-boiled egg.

Chicken Dumpling Soup Recipe

This version of chicken soup with dumplings is very attractive, and there is no need to be intimidated by the word “dumplings” - they are even easier to prepare than homemade noodles. But this brings variety to the home menu.

Ingredients:

• chicken soup set: legs, thighs, breasts - 500-600 grams;
• fresh carrots - 1-2 medium roots;
• fresh onion - 1 medium onion;
• fresh potatoes - 1-2 pieces;
• fresh sweet pepper - 1 piece;
• pepper, salt, bay leaf and herbs - to taste;
• drinking water - 3 liters.

For the dumplings:

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

Here's how to prepare chicken soup with dumplings:

1. Pour water in the calculated volume into a saucepan of suitable volume and place the washed soup set. Along with it, salt and spices, except for the bay leaf, which should be added a couple of minutes before the end of cooking the broth and be sure to be removed and thrown away. Cook the chicken broth for no more than 50 minutes, periodically removing the resulting noise with a slotted spoon so that the broth is cooked clear and without flakes. If you prefer this soup with potatoes, then add diced, peeled potatoes into the broth 20-25 minutes before final cooking.
2. Peeled and washed onions, sweet peppers and carrots, grate and cut and fry in vegetable oil for 5-7 minutes with constant stirring. Place the prepared fried vegetables into the cooking broth after the dumplings are ready.
3. While the broth is cooking, without wasting any time, start making the dough for the dumplings. Divide chicken egg for white and yolk, put the first in the refrigerator temporarily. In a suitable bowl, place the yolk, butter, 3-4 tablespoons of flour and salt - mix everything thoroughly and pour in 150-200 milliliters of hot chicken broth while stirring, adding chopped garlic and herbs. Add more flour until the dumpling dough has the consistency of sour cream.
4. Take the chilled white of a fresh chicken egg, beat it into a thick foam and gradually add the dumplings into the creamy dough. By this time the potatoes should be almost cooked and you can add the dumplings to the boiling broth. The process is simple, but first you need to dip a teaspoon into the hot broth and immediately, picking up the dough, lower it into the boiling water of the broth. Dip the spoon every time so that the dough does not brew on it and the dumplings turn out the same. The finished dumplings noticeably increase in volume and float up and you need to cook them for 3-4 minutes, then add the fried vegetables and continue cooking over low heat for the last 5 minutes.
5. Chicken soup with dumplings is ready. This soup is served hot in tureens or deep serving bowls, garnished with chopped herbs on top. Everyone uses additional spices to taste.

Chicken Rice Soup Recipe

Any strictly fundamental differences from other chicken soups in this recipe no, but rice is quite capricious and does not forgive violations of the rules of its preparation.

Ingredients:

• chicken soup set: legs, thighs, breasts - 500-600 grams;
• fresh carrots - 2 medium roots;
• fresh onion - 1 medium onion;
• rice - 0.5 cups;
• boiled chicken egg - 1 piece;
• pepper, salt, bay leaf and herbs - to taste;
• drinking water - 3 liters.

Prepare chicken soup with rice as follows:

1. Pour water in the calculated volume into a saucepan of suitable volume and place the washed soup set. Along with it, salt and spices, except for the bay leaf, which should be added a couple of minutes before the end of cooking the broth and be sure to be removed and thrown away.
2. Towards the end of cooking the chicken broth, peel the onions and carrots, wash them and chop them for light frying in a frying pan in vegetable oil.
3. Remove the chicken from the prepared broth and immediately add the washed rice and cook it until cooked, at the end of cooking, put the fried vegetables in the pan with the chicken soup, simmer the soup over low heat for about 5 minutes. Remove the finished chicken soup from the heat and let it brew for half an hour. Serve hot with chopped herbs, spices of your choice and half a boiled egg.

Easy recipe for creamy chicken soup

This recipe is for lovers of pureed soups, which must be cooked with flour and cream.

Ingredients:

• chicken fillet, not on the bone - 300 grams;
• flour - 1 tablespoon;
• fresh cream - 200 grams;
• butter - 20 grams;
• celery root - 50 grams;
• salt and pepper - to taste;
• chopped fresh herbs for garnishing soup.

According to the recipe: chicken cream soup - prepare as follows:

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

Heat the chicken puree soup and pour it into plates and sprinkle the prepared chopped herbs on top.

Spring recipe for chicken soup with sorrel

You need to cook this soup in early spring, until the sorrel is “oversaturated” with oxalic acid due to the cool temperature, but if you really want this soup when it gets warm, then at the very end of cooking you need to add chalk on the tip of the knife.

Ingredients:

• chicken meat - 500 grams;
• fresh sorrel - 200 grams;
• fresh potatoes - 3 pieces;
• fresh carrots - 1 root;
• onion - 1 piece;
• vegetable oil - 3 tablespoons;
• table salt - to taste;
• bay leaf and black peppercorns;
• drinking water - 2.5 liters.

Prepare chicken soup with sorrel according to the recipe:

1. Rinse the chicken meat, cut into pieces and place in a pan of suitable volume, add water and add bay leaves and peppercorns. Cook the broth after boiling until the meat is cooked, constantly removing the foam with a slotted spoon so that the broth is perfectly transparent, and you need to add salt at the end of cooking.
2. Peel and wash the vegetables: grate the carrots on a coarse grater, onions finely chop with a knife. Fry chopped vegetables in a frying pan in vegetable or olive oil. Wash the peeled potatoes and cut into cubes. Cut the washed sorrel with a knife.
3. Remove the chicken from the prepared broth onto a plate. And add chopped potatoes and chopped sorrel to the broth, which cook for 10 minutes over medium heat. Then add the deboned boiled chicken meat into the soup and cook the chicken soup with sorrel over low heat.

Chicken Corn Soup Recipe

Chicken soup is good with any cereals and pasta - canned corn is also a good companion for it.

Ingredients:

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

By simple recipe Cook chicken soup with corn as follows:

1. Prepared chicken meat, peppercorns and bay leaves, washed and peeled fresh carrot root, washed tomato and pepper whole sweet put in a saucepan with boiling water and cook for 40 minutes, periodically removing the resulting noise.
2. Remove the chicken and vegetables from the prepared broth, remaining on low heat. Use vegetables as desired, and remove the chicken meat from the bones and return it to the pan with the broth, add strained corn and finely chopped fresh herbs.
3. Beat fresh chicken eggs and slowly pour into the boiling broth, stirring continuously. As soon as the soup returns to a boil, remove it from the heat and let it simmer, covered, for 30 minutes. Serve hot with croutons.

Recipe for chicken soup with mushrooms in Polish

Chicken soup with mushrooms and even in Polish - still intriguing! Let's now figure out what products are needed to prepare this version of chicken soup...

Ingredients:

• chicken fillet - 500 grams;
• champignons - 400 grams;
• thin vermicelli - 50 grams;
• onions - 2 pieces;
• tomato puree - 100 grams;
• fresh carrots - 1 root;
• fresh dill and parsley - several sprigs;
• salt and ground black pepper - to taste.

Prepare chicken soup with mushrooms in Polish as follows:

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

Chicken Egg Soup Recipe

Ingredients:

• chicken meat - 400 grams;
• bouillon cubes - 2 pieces;
• chicken egg - 1 piece;
• fresh potatoes - 4 pieces;
• fresh carrots - 1 root;
• fresh onion - 1 piece;
• salt - to taste;
• fresh dill - by preference.

1. Place the prepared chicken meat in a saucepan with water, put on fire and bring to a boil. Then add the peeled whole onion and reduce the heat. Cook for another 15 minutes.
2. Cut the peeled and washed carrots, cut into cubes and add to the broth, which is simmered on low heat for another 15 minutes.
3. By this time, peel and cut the potatoes into pieces and add them to the broth, which continue to cook until the potatoes are ready.
4. By the time the potatoes are ready, add a couple of chopped bouillon cubes to the soup, beat the salted fresh egg and pour it into the boiling soup in a stream while stirring. Finish cooking the chicken and egg soup by adding bay leaves and fresh chopped herbs.

Original recipe for chicken broccoli soup

A very attractive recipe for chicken soup with broccoli - everything is in it: taste, aroma, and looks attractive. You can surprise your household and even guests with this soup if you prepare it exactly according to our recipe.

Ingredients:

• chicken breast - 500 grams;
• broccoli cabbage - 400 grams;
• fresh carrots - 1 root;
• onion - 1 piece;
• olive oil - 3 tablespoons;
• drinking water - 2 liters;
• salt and pepper - to taste;
• fresh greens - by preference.

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

1. Place in a saucepan with water chicken breasts, bring them to a boil and remove, and leave the broth on the fire for another 30 minutes.
2. Disassemble the slightly cooled meat into pieces. Cut the peeled onion into half rings and fry it in a frying pan with olive oil until tender. Cut the peeled carrots into wheels and add to the fried onions and continue to fry them together for 5 minutes.
3. Rinse the broccoli, disassembled into florets, under running water and allow to drain in a colander, then add it to the vegetables and simmer over low heat, covered, for 10 minutes.
4. All that remains is to add chicken meat to the boiling broth and stewed vegetables, salt, pepper and other spices and continue to cook the chicken broccoli soup for 20 minutes. Serve the soup hot with sour cream in each serving.

Very important chicken broth cook over low heat until light and translucent. Be sure to remove the noise with a special slotted spoon so as not to spoil the appearance of the broth with ugly flakes.

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

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

• Number of servings: 4
• Cooking time: 60 minutes

Ham soup with noodles

To cook soup with noodles and chicken legs you need to prepare:

– chicken legs – 2–3 pcs.,

– vermicelli (or noodles) – 1–2 pinches,

– potatoes (medium) – 2–3 pcs.,

Rinse the legs thoroughly and place in a pan with water. Bring to a boil, skim off any foam that forms. After boiling, lightly salt the water and add one well-washed but unpeeled onion.

Cook the broth covered for 30 minutes, then remove the onion and you can start adding the rest of the vegetables. Cut the carrots into cubes or three on a grater and add to boiling water. After about 5 minutes, add the chopped potatoes and taste the dish for salt. Add salt to taste and let simmer for 10–15 minutes.

When the potatoes are almost ready, add vermicelli or noodles and cook for another 7-10 minutes. It should not be completely boiled. Add spices to taste and season the soup with herbs. Let it brew for 10–15 minutes and you can enjoy a hearty, aromatic soup.

Recipe for vegetable ham soup for a slow cooker

An irreplaceable assistant in the kitchen, the multicooker has long won the hearts of housewives. The food it produces is more aromatic and rich in taste.

To prepare soup in a slow cooker, you need the following products:

– potatoes – 4 pcs.,

– garlic – 1–2 cloves,

– salt, pepper - to taste.

In the “Cooking” or “Stewing” mode, boil the meat. How long to cook chicken legs for soup in a slow cooker? Approximately 1 hour. This is the time you should focus on when cooking. Remove the boiled legs and pour the broth into another container. In a multicooker saucepan in the “Baking” or “Frying” mode, fry finely chopped onion and garlic, grated carrots on a medium grater.

When the frying is ready, add all the broth. In the “Cooking” or “Stewing” mode, select the minimum cooking time (usually 1 hour). Add chopped potatoes and tomato (you can grate it or cut it into small cubes). Before the end of the cycle, add the meat, separated into fibers, salt and spices.

Whatever recipe you cook with, the result will be excellent. Aromatic broth, tender meat and vegetables are an excellent combination for a homemade lunch. Experiment with ingredients, add those products that you love best, and delight your loved ones with your culinary masterpieces.

Source: www.wday.ru

HOMEMADE CHICKEN SOUP

Cooking time: 1 hour

Will need

Chicken legs – 2-3 pieces depending on the number of eaters. Definitely a chicken leg. Otherwise the soup will not be as tasty.
Vermicelli – 2 handfuls
Potatoes – 2-3 pcs.
Carrots – 1 large
Onion – 1 pc.
Green

How to cook

This soup is incredibly simple, does not contain any frills, but conquers everyone without exception! Real home cooking, especially good for those who want to learn how to cook.

Fill the pan with the washed legs with cold water. Bring to a boil over high heat, then reduce the heat to low, add salt to taste (do not skimp on the salt), add the unpeeled (!) washed onion and cover with a lid.
After 30 minutes, catch the onion and add the diced carrots. After another 5 minutes, add the peeled and chopped potatoes and try to see if there is enough salt. If not, add more salt. Leave for 10-15 minutes.

Then add vermicelli to the pan and simmer for 15 minutes. After this, I personally always add seasonings and spices (a pinch of tarragon, a pinch of allspice and white pepper, maybe a little black, in general, leave it to your imagination). This is not necessary, it’s also delicious without them. Let the soup soak in the spices for 5 minutes and turn it off. Let the soup rest for 7-10 minutes and enjoy!
You can sprinkle the greens immediately after turning off or directly onto the plate. If you don’t have fresh, you can add dried 5 minutes before it’s ready. P.S. To go with the soup, boil a hard-boiled egg and, cutting it into halves, place it in a plate.

I also often make croutons: white bread cut into breadcrumbs, in a separate bowl mix a little olive oil, a clove or two of grated garlic and a pinch of rosemary (available in any seasoning department). Sprinkle the bread with this mixture and place it in a frying pan without oil over medium heat. 3-4 minutes - and the croutons are ready! You just have to stir it constantly, otherwise it might burn.

Source: kuking.net

Chicken soup

Chicken soup “Tovuk Shurpa”

This is a new soup for me, with a very interesting taste. I am happy to offer the recipe.

Chicken soup with giblets from Gleb Zheglov

“Now I’d like some chicken soup with giblets!” Ah, Sharapov. “- the famous phrase of Gleb Zheglov from the film “The meeting place cannot be changed. The soup is very tasty and filling!

Chicken soup “Fried”

Soup is like soup but not quite. The peculiarity is that all the ingredients are fried except the greens. Take a look, I think you will like it, especially since the taste is completely different from ordinary soup

Chicken soup with rice and cheese dumplings

Light chicken soup with unusual cheese and rice dumplings.

Country-style chicken soup with dumplings

I thought, I thought, what else could be cooked from poultry in a slow cooker, I even imagined what I would like, something so chicken and tasty. And I remembered the soup with dumplings that my grandmother prepared for me when I came to visit her in the village. True, back then she called the dumplings zatirukha; later I transformed them into dumplings. To my surprise, the search engine of all types of chicken soup on the site returned only 1 with dumplings, but found nothing with dumplings at all. So, it’s decided: we’re preparing country-style chicken soup with dumplings in the Vitek VT-4213 GY multicooker!

Chicken soup

The soup is prepared from simple products and it won't take you much time.

Chicken cream soup and potato bast shoes

Soups should always be present on the lunch menu of every little person, and we, parents, do all sorts of feats to ensure that our child eats soup! I managed to interest my little one in potatoes stuffed with chicken fillet. She ate the potatoes with pleasure, finishing them with soup.

Easy Instant Pot Chicken Soup

This is not even exactly a recipe, but rather a principle instant cooking full soup. This principle is taken from Chinese cuisine, although the only Chinese thing in this soup is the principle, and, perhaps, the rice noodles. Nevertheless, such a soup is an excellent lifesaver when the soup needs to be prepared quickly, literally in 20-30 minutes. Come in, I'll teach you.

Chicken soup with egg pancakes “Instant”

Soups are always important to us! We cook them so often! Our stomach will be healthy only if we have soups! Chicken soup you friends, I want to remind you of one thing... Our recipe will be instant! Let's treat the family for lunch!

Chicken soup with green beans

Chicken soup with green beans, vegetables and rice. A hearty, not heavy soup for lunch made from fresh vegetables.

Chicken soup. Chicken soup is a first course made from chicken broth. It is considered a dietary product and is often prescribed to people during the recovery period. Chicken soup is also good for children, so it is rightfully considered a family dish.

Chicken soup cooks easily and quickly, so it is recommended not to cook it in large pans. It is always better to feed your family fresh soup than to reheat the day before yesterday. Whatever pan you choose, remember that there should be another liter and a half left so that the liquid does not spill onto the stove. A liter of soup is enough for a family of four.

Chicken soup is also good because you can use absolutely any part of the chicken to prepare it. Of course, soup made from meat on the bone will be more aromatic and rich.

Before cooking, chicken meat must be defrosted. Before putting it into the pan, you need to rinse the ingredient with water.

It is recommended to cook chicken soup over low heat - high boiling results in the soup turning out cloudy and unsightly in appearance. The soup turns out especially beautiful when you add fried carrots - it becomes bright and elegant. Another way to improve the color (and, indeed, the taste) of a dish is to add suitable seasoning(for example, turmeric).

Chicken soup is often cooked with noodles or vermicelli. Combination pasta with vegetables makes the first dish very satisfying. Some people add half a boiled egg to this dish before serving and garnish with dill and parsley.

Recently, pureed soups have become very popular. If you are also a fan of this soup, then it is recommended to cook the vegetables for the dish separately and mix them with chicken broth directly in a blender.

What could be better than delicious homemade food? Flavorful, healthy and easy to prepare - this is why we love homemade food so much. Among its variety, chicken leg soup takes pride of place - nutritious and very tasty. How to cook it according to the rules?

• Number of servings: 4
• Cooking time: 60 minutes

Ham soup with noodles

To cook soup with noodles and chicken legs you need to prepare:

Chicken legs– 2–3 pcs.;

Vermicelli (or noodles) – 1–2 pinches;

Potatoes (medium) – 2–3 pcs.;

Carrots – 1 pc.;

Onion – 1 pc.;

Pepper (to taste);

Rinse the legs thoroughly and place in a pan with water. Bring to a boil, skim off any foam that forms. After boiling, lightly salt the water and add one well-washed but unpeeled onion.

Cook the broth covered for 30 minutes, then remove the onion and you can start adding the rest of the vegetables. Cut the carrots into cubes or three on a grater and add to boiling water. After about 5 minutes, add the chopped potatoes and taste the dish for salt. Add salt to taste and let simmer for 10–15 minutes.

When the potatoes are almost ready, add vermicelli or noodles and cook for another 7-10 minutes. It should not be completely boiled. Add spices to taste and season the soup with herbs. Let it brew for 10–15 minutes and you can enjoy a hearty, aromatic soup.

Recipe for vegetable ham soup for a slow cooker

An irreplaceable assistant in the kitchen, the multicooker has long won the hearts of housewives. The food it produces is more aromatic and rich in taste.

To prepare soup in a slow cooker, you need the following products:

Legs – 2 pcs.;

Potatoes – 4 pcs.;

Onion – 1 pc.;

Carrots – 1 pc.;

Garlic – 1–2 cloves;

Tomato – 1 pc.;

Salt, pepper - to taste.

In the “Cooking” or “Stewing” mode, boil the meat. How long to cook chicken legs for soup in a slow cooker? Approximately 1 hour. This is the time you should focus on when cooking. Remove the boiled legs and pour the broth into another container. In a multicooker saucepan in the “Baking” or “Frying” mode, fry finely chopped onion and garlic, grated carrots on a medium grater.

When the frying is ready, add all the broth. In the “Cooking” or “Stewing” mode, select the minimum cooking time (usually 1 hour). Add chopped potatoes and tomato (you can grate it or cut it into small cubes). Before the end of the cycle, add the meat, separated into fibers, salt and spices.

Whatever recipe you cook with, the result will be excellent. Aromatic broth, tender meat and vegetables are an excellent combination for a homemade lunch. Experiment with ingredients, add those products that you love best, and delight your loved ones with your culinary masterpieces.

Chicken meat is 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 who need 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:

1. 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.
2. 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.
3. 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.
4. Remove the chicken from the cooked broth and set aside to cool. Add potatoes.
5. We disassemble the cooled chicken carcass, getting rid of cartilage and bones, and cut the meat into small pieces.
6. Add the prepared fried vegetables 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

Simple and delicious recipe 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:

1. 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.
2. While the broth is cooking, peel and chop the vegetables. If you or your household do not like the presence of any individual ingredients in the soup (onions, carrots), but 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.
3. Remove the cooked meat and set aside to cool.
4. Add potatoes cut into small cubes into the broth. Fry chopped onions and carrots in sunflower or olive oil until half cooked.
5. When the broth with potatoes boils for 5-7 minutes, place the meat, cleaned of bones and veins, into it, add vegetable frying from carrots and onions. Cook for 10 minutes over low heat.
6. 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 grated cheese or chopped chicken or quail egg halves.

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 piece;
• carrots - 1 piece;
• tomato puree - 100 g;
• ground black pepper;
• greens - parsley, dill, basil, cilantro (optional);
• salt.

Cooking method:

1. Pour thoroughly washed and film-free chicken fillet into 3-4 liters of water and cook for about 40-45 minutes over low heat.
2. 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 must be filled with cool water and soaked. Fry chopped vegetables in vegetable or olive oil.
3. Remove the fillet from the broth, let it cool, and cut into large pieces.
4. Place the vegetables, chopped fillet and mushrooms simmered in a frying pan into the boiling broth. Cook for about 5-7 minutes.
5. Add 100 g of tomato puree to the soup and leave the soup on the fire for another 5 minutes.
6. Salt and pepper the dish, 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;
• green
• bay leaf;
• ground black pepper;
• salt;
• greens - parsley, dill, basil, cilantro (optional)

For the dumplings:

• egg - 1 pc;
• flour - 6-8 tbsp;

Cooking method:

1. 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.
2. While the broth is preparing, peel the vegetables. Cut the potatoes into small cubes, finely sauté the onions and carrots and fry them.
3. Let's start preparing the dumplings. Take an egg and separate the white from the yolk. Cover the dish with the egg white cling film and put it in the refrigerator. Add 1 spoon to the yolk vegetable oil, a pinch of salt and 3-4 tablespoons of flour. 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, similar in thickness homemade sour cream, weight. We take the protein out of the refrigerator and beat it thoroughly until foam forms, after which we carefully fold it into the dough.
4. 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.
5. 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.
6. Add salt and pepper, 1-2 small bay leaves. After 5 minutes, remove the pan from the heat and let the soup brew for 20-30 minutes.

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:

1. Cook chicken broth. Remove the breast and cut it into small pieces.
2. Peel the celery, finely chop it and fry it in butter with the addition of 1 tablespoon of flour until golden brown, stirring continuously.
3. Add chopped chicken meat to the pan and pour in all 50-100 g of cream. Simmer for 5-7 minutes.
4. 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:

1. Cook regular chicken broth. When the meat is completely cooked, remove it from the pan and set it aside to cool.
2. Pour the selected cereal into the broth and cook the soup over low heat.
3. Peel and chop the vegetables. Fry them in a frying pan in olive or vegetable oil.
4. We disassemble the chicken meat and cut it into small pieces.
5. After making sure that the cereal is almost ready, add roasted vegetables and chopped slices of meat into the broth. Add bay leaf, salt and spices to taste.
6. 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 cook delicious soup from chicken. Use these recipes and delight your household with delicious and healthy dishes.

Delicious chicken soup can be cooked not only with meat, but also with mushroom or vegetable broth. That is, if, say, you have boiled fillet left, you can safely put it in the soup. To do this, boil it in water or any decoction, and add meat at the end. There won’t be the richness for which chicken broth was once especially valued, but given what they feed poultry today, perhaps this is good))

The five most commonly used ingredients in chicken soup recipes are:

Those connoisseurs who love chicken soup for its aromatic, incomparable richness should consider purchasing a special carcass. This can be a bird raised at home, on natural food, without antibiotics or other chemicals. This can be found on the market, from trusted sellers, or in a store, with a special “eco” label on the packaging. Clean chicken meat, when cooked in broth, releases fat of a beautiful yellow color. Plus it smells very nice.

Many people, however, like the first course not for the richness, but for the selection of certain ingredients. Therefore, almost all chicken soup recipes are available for them to master. It can be cooked on a whole chicken, on any parts of it, with or without bones, as well as on by-products: hearts, gizzards, liver. In the end, such a soup turns out lighter, suitable for dietary restrictions.

Five of the lowest calorie chicken soup recipes:

You can prepare chicken soup from any soup products: potatoes, carrots, onions, pasta, cereals, peas, beans, beans, greens, cabbage, pumpkin, mushrooms, tomatoes, cucumbers, zucchini, eggs.

A classic version of chicken soup has long been a light noodle soup. Apart from noodles, the soup may not contain anything. But most of us prefer to put potatoes, carrots, onions, and a boiled egg.