Chicken leg soup with vermicelli. How to make Chicken Vermicelli Soup

16.10.2020

What could be better than delicious homemade food? Fragrant, healthy and easy to prepare - for this we love homemade food so much. Among its diversity, leg soup occupies a place of honor - nutritious and very tasty. How to cook it according to the rules?

Servings: 4
Cooking time: 60 minutes

Leg soup with vermicelli

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

Chicken legs - 2-3 pieces;

Vermicelli (or noodles) - 1-2 pinches;

Potatoes (medium) - 2-3 pcs.;

Carrots - 1 pc.;

Onion - 1 pc.;

Pepper (to taste);

Rinse the chicken legs thoroughly and place in a pot of water. Bring to a boil, remove the resulting foam. After boiling, lightly salt the water and add one well-washed, but unpeeled onion.

Cook the broth under the lid for 30 minutes, then remove the onion and you can start laying the rest of the vegetables. Carrots cut 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 it 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, fragrant soup.

Vegetable leg soup recipe for slow cooker

An indispensable assistant in the kitchen - a slow cooker, has long won the hearts of hostesses. The food in it is more fragrant, with a rich taste.

To cook 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 "Stew" mode, boil the meat. How much to cook chicken legs for soup in a slow cooker? Approximately 1 hour. This is the time to focus on while cooking. Remove the boiled legs, pour the broth into another container. In a multicooker saucepan in the “Baking” or “Frying” mode, fry finely chopped onions and garlic, carrots, grated on a medium grater.

When the roast is ready, add all the broth. In the "Cooking" or "Extinguishing" mode, select the minimum cooking time (usually 1 hour). Add chopped potatoes and tomato (it can be grated or cut into small cubes). Before the end of the cycle, add the meat, disassembled into fibers, salt and spices.

Whatever recipe you cook, the result will be excellent. Fragrant broth, tender meat and vegetables - a great combination for a homemade dinner. Experiment with the ingredients, add those products that you love more, and delight your loved ones with your culinary masterpieces.

Tasty chicken soup can be cooked not only on meat, but also on 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 broth, and at the end add meat. That fat, for which chicken broth was once especially appreciated, will not be, but given what the bird is fed today, perhaps this is good))

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

Those connoisseurs who love chicken soup for its fragrant, incomparable fat should take care of buying a special carcass. It can be a bird grown at home, on natural food, without antibiotics and other chemicals. This can be found on the market, from trusted sellers, or in a store, with a special “eco” label on the package. Pure chicken meat, when cooked into broth, releases fat of a beautiful yellow color. Besides, it smells very nice.

Many, however, like the first dish not for the fat, but for the selection of certain ingredients. Therefore, almost all recipes for chicken soup are available to them for development. It can be cooked on a whole chicken, on any of its parts, with or without bones, as well as on offal: hearts, ventricles, liver. In the end, such a soup turns out to be lighter, suitable for dietary restrictions.

Five of the lowest calorie chicken soup recipes:

You can cook chicken soup from any soup products: potatoes, carrots, onions, pasta, cereals, peas, beans, beans, herbs, cabbage, pumpkins, mushrooms, tomatoes, cucumbers, zucchini, eggs.

A classic version of chicken soup has long been a light soup with noodles. Apart from noodles, nothing can be included in the soup. But most of us prefer to put potatoes, carrots, onions, boiled eggs.

Chicken broth soup recipes are popular not only because of the rich and good taste, but also at the expense of its own benefit. It is believed that chicken meat soup is an excellent prophylactic against colds and many other diseases: it is quickly absorbed by the body and improves immunity. If you supplement the broth with fresh herbs and vegetables, the benefits ready meal only increases!

Today we will prepare a delicious and simple chicken soup with vermicelli without the use of potatoes. Such a broth turns out to be light, transparent and fragrant, it cooks very quickly and does not require many ingredients.

Ingredients:

chicken soup set- 350-400 g;
bulb - 1 pc.;
carrots - 1 pc.;
small vermicelli - 3-4 tbsp. spoons;
fresh dill - a small bunch;
peppercorns - 3-4 pcs.;
salt - to taste;
chili pepper - optional and to taste.

How to cook chicken soup without potatoes

A plate of hot broth is a real treat in the cold season. Bon Appetit!

Soups are indispensable lunch dishes in every kitchen. Fragrant chicken soup with potatoes and vermicelli is very tasty. have mass useful substances and help fight disease.

How to make vermicelli soup

Potato soup with noodles has an average complexity of preparation. Most recipes contain the following ingredients:

Hen;
Carrot;
Potato;
Vermicelli;
Spices.

This set of products is in every kitchen and is available for purchase in stores. Therefore, the preparation of soup with beef and pasta as a first course is simplified. According to this recipe, you can cook pork soup with potatoes.

Chicken soup with vermicelli and potatoes: basic technological principles

To prepare noodle soup with vermicelli and potatoes, you need to choose high-quality chicken meat. If you prefer a clear, light soup, go for fresh, lean chicken. Potato soup with pasta and meat prepared from fatty chicken.

A few rules for cooking potato soup with pasta:

Chicken noodle soup with potatoes is cooked over medium or low heat so that the chicken meat “dries out”.
During cooking, be sure to remove the foam from the surface of the broth.
You can make soup with both pasta and potatoes. All ingredients are added to the soup at a strictly defined time in a strictly defined order, because. some of them take longer to cook than others.
Vegetables that do not cook for long, cut into large pieces. Harder and denser on the contrary, larger.
The amount of vermicelli for chicken noodle broth is selected depending on the desired thickness of the soup. Pasta only takes a few minutes to cook, but swells when it absorbs moisture. The more of them will be in the broth, the thicker the soup will be.

Recipe 1 Chicken soup with noodles and potatoes Potato dumplings with homemade noodles

Vermicelli and dumpling potato soup is a tasty and popular first course. Potato soup with noodles is prepared quickly. Difficulty will arise with the manufacture of dumplings.

For cooking you will need:

Chicken soup set - 0.5 kg;
Onions - 1 piece;
Potato - 2 pieces;
Vermicelli - 100-150 grams;
Bay leaf - 1-2 pieces;
Salt - to taste.

Separately, for the preparation of dumplings you will need:

Flour - 7 tablespoons;
Chicken egg - 1 piece;
Milk - half a glass;
Butter - 1 teaspoon;
Salt - to taste.

Cooking dumplings:

Crack one egg and carefully separate the yolk and white. Mix the yolk together with the melted butter. Then add the sifted flour and milk in parts. Stir the mixture constantly so that no lumps form. Separately, using a mixer, beat the protein into foam and add to the rest of the ingredients, salt to taste.

Cooking process:

Step 1

We wash the chicken, clean it of excess veins and set to boil in a saucepan. After the broth boils, drain it. Fill the pan again with water and set the second broth to boil. Add whole peeled onion and bay leaf.

Step 2

As soon as foam forms on the surface of the broth, immediately remove it. While the chicken is cooking, peel the potatoes and cut into cubes on a cutting board. We catch and discard the onion, then add the chopped potatoes, cook it for 10 minutes.

Step 3

My onions and carrots, clean. Finely chop the onion, send it to the pan, add a little vegetable oil and fry until golden brown. Three carrots on a grater, fry together with onions, then add them to the broth.

Step 4

I put the dumplings in the soup. When they cook a little, add vermicelli to the broth. Be sure not to forget about spices - pepper and salt to taste. If desired, add finely chopped parsley or dill. Potato noodle soup will be ready in 3-5 minutes.

Recipe 2 Chicken soup with pasta and potatoes transparent

Chicken soup with potatoes and pasta is delicious and very healthy. Of particular benefit is a clear broth, in which the content of chicken fat is minimal.

Required Ingredients:

Chicken - 1 piece;
Potato fruits - 2 tubers;
Onions - 2 pieces;
Noodles - 100 grams;
Sugar - 1 teaspoon;
Salt - to taste;
Greens (dill, parsley) - to taste.

Cooking process:

Step 1

My chicken, carefully cut off the skin from it. Pour water into the pan so that it completely covers the meat. We wait until it boils, and pour the first broth. It contains all the harmful substances that come out of chicken meat with the first boil.

Step 2

Peel a medium sized onion. Pour water into the pan with chicken for the second broth, add the peeled onion there and put it on gas again. When foam forms on the surface of the broth, remove it. After about an hour of cooking, we catch the onion and throw it away.

Step 3

While the chicken continues to cook, wash and clean vegetables - carrots, onions and potatoes. Cut the carrots into circles or grate, if desired, and cut the potatoes into small cubes. Cut the onion into rings, add it with carrots to the broth.

Step 4

After 10 minutes of cooking, add chopped potatoes to the rest of the vegetables. After another 10 minutes, add noodles or spaghetti to the broth, add salt if desired, granulated sugar, cook for three minutes and turn off the gas so that the noodles do not boil.

Add a little greens to taste to the finished broth with chicken, and the dish is ready!

Recipe 3 Chicken soup with vermicelli and green potatoes

If someone else is on the lookout interesting recipes with vermicelli soup, then you will definitely like this one. It only takes about 30-40 minutes to prepare.

For cooking you will need:

Potato - 2-3 tubers;
Chicken fillet - 0.45 kg;
Vermicelli - 150 grams;
Small onion - 1 piece;
Medium-sized carrots - 1 piece;
Drinking water - 2 liters;
Spices - to taste;
Greens (parsley, dill) - 1 bunch

The density of the soup is regulated by the proportions of pasta and potatoes - the more ingredients you add, the thicker the broth will become.

Cooking process:

Step 1

Pour 2 liters of water into a large saucepan, put the fillet in it, put it on the stove. We clean the potatoes, which will need to be cut into small cubes.

Step 2

After the water boils, cook the meat for another half an hour and take it out of the pan. We start to cook potatoes in the same broth, reducing the gas a little.

Step 3

We clean the onion, finely chop it and fry with vegetable oil in a pan. We rub the carrots on a coarse grater, add to the onion in the middle of cooking. When the onion turns golden, remove the vegetables from the heat and add to the pan.

Step 4

Grind the cooked chicken meat, add to the broth.

Step 5

When the potatoes are almost ready, salt to taste and add the vermicelli.

Step 6

After the dish is ready, remove the pan from the heat, add spices and herbs to taste.

Recipe 4 Chicken soup with noodles and milk potatoes

Chicken milk soup with noodles and potatoes - a rather unusual, but no less tasty dish. If you cook the broth without meat, then this will be a different recipe for noodle soup.

Ingredients:

Chicken fillet - 300 grams;
Milk - 3 liters;
Cream - 250 grams;
Potatoes - 4 pieces;
Vermicelli - 100 grams;
White mushrooms - 250 grams;
Onions - 1 piece;
Carrots - 1 piece;
Greens (parsley, celery, cilantro) - one bunch each;
Spices - to taste.

Cooking process:

Step 1

Defrost chicken fillet cut into small squares. Pour milk into a large saucepan, carefully place the chopped fillet, put on fire. After the milk has boiled, leave the meat to cook for another half an hour.

Step 2

We clean the potatoes, cut them into medium-sized cubes. Next, add the potatoes to the future soup half an hour after the milk has boiled. Defrost mushrooms and finely chop. Shred cilantro, send together with mushrooms to the pan.

Step 3

We clean onion medium size, cut very finely. Add a little vegetable oil to the pan, leave the onions to fry. Three medium-sized carrots on a medium-sized grater, add to the pan to the onion. Cook, stirring constantly, until the onion is golden brown.

Step 4

Add vermicelli to the pot. While the soup continues to cook, finely chop the celery and parsley, set aside their separate plate. Then add the fried onions and carrots to the pan. After the soup is cooked for 5-10 minutes, pour the cream into it, add some of the greens. We leave the soup to cook for another 15 minutes, then turn off the gas.

Now pour the soup into bowls and add the rest of the herbs.

Chicken Soup with Vermicelli and Potatoes: Tips and Tricks

Making a soup with pasta and potatoes and meat can be a little tricky. There are several useful tips and tricks with which you can correct your own mistakes in cooking:

If it is not possible to achieve transparency of the broth, we resort to the help of gelatin. To do this, pour a little liquid into a separate container, add a small amount of gelatin there and pour it back into the pan. Cool the broth, filter through cheesecloth or cloth.
If you forgot or did not have time to remove the foam from the soup during boiling, just add some cold water to the pan and reduce the gas under the soup. When the water boils for the second time, the foam will rise to the surface again.
Don't go to great lengths to make the broth clear if you're going to add milk and cream to it.

Do not cook large portions of noodle soup with potatoes, because over time it loses its original taste.

The easiest way to feed the whole family, young and old, is to boil a large pot of chicken soup. There are more variations of chicken soups than there are stars in the sky, but there are still the most universal recipes, time-tested and approved by the satisfied faces of our children. One of these recipes is chicken soup with noodles and potatoes, a recipe with a photo will help novice housewives with minimal culinary experience cope with the task. Labor costs are small, the result is one hundred percent. The main thing is to remember what you need to put in the pan for what and how many minutes to cook. Let's analyze the problem step by step.

Ingredients for 2 liters of water:

medium chicken fillet - 1/2 pc.
potatoes - 3 pcs.
carrots - 1 pc.
vermicelli - 1/3 cup
bay leaf - 1 pc.
salt - 2/3 tbsp.
sunflower oil- 30 ml

How to cook chicken soup with vermicelli and potatoes

Step 1. Chicken. 30 minutes.

We fill the pan with 2 liters of water and put on fire. Wash the chicken fillet and send it to the water, add the bay leaf. Instead of breast, you can use any part of the chicken carcass, but the fillet is the most dietary part of it.

Now you should wait until the broth boils and do not miss it. During the boiling process of any meat broth foam forms on its surface, which is desirable to remove. If the foam is still not removed, then the broth risks becoming cloudy. After boiling, reduce the heating of the stove to medium. Cook the chicken for about 30 minutes.

Step 2. Potatoes and carrots. 15 minutes.

So, the chicken is cooked, and we are preparing the rest of the ingredients. Peel and wash potatoes and carrots. We cut the potatoes into small strips and send them to the broth.

Three carrots on a grater or cut into strips.

In order for the finished soup to have a beautiful color, the carrots should be fried in sunflower oil until half cooked, that is, within 5 minutes.

Step 3. Vermicelli. 10 minutes.

15 minutes after we put the potatoes in the soup, add the vermicelli and count another 10 minutes, after which we turn off the fire.

Add salt to taste, if desired, season the finished soup with finely chopped fresh herbs.

While serving chicken soup with vermicelli and potatoes, do not forget to put a piece of chicken meat in each plate. If you want the soup to look like in the photo, sprinkle it with lightly freshly ground pepper.

Bon Appetit!

vermicelli - 5 tbsp
potato - 3 pcs.
chicken breast - 350 g.
carrot - 1 PC.
white onion - 1 PC.
bay leaf - taste
salt - taste
black pepper - taste

How to cook

Not every young housewife manages to cook a beautiful and tasty dish the first time. vermicelli soup in chicken broth. But this first dish is incredibly useful for the human body. actually cook this soup It's not that difficult, you just need to know some of the nuances.

Chicken soup with vermicelli treat diet meals, it can be given even to small children. The cooking process is not laborious and will take 50 minutes of time. It is tasty, satisfying and, most importantly, healthy dish even novice young housewives can cook European cuisine.

To prepare the soup, you do not need to use the entire chicken carcass as a whole, but you can take any part of it - fillet, legs or wings.

The whole secret of this delicious dish lies in proper cooking broth. This requires, of course, fresh chicken. We wash the meat, the mode is small portioned pieces(optional), pour two liters of cold water and put on fire. Add a whole peeled onion, coarsely chopped carrots, parsley and celery root, as well as 2-3 bay leaves and 3-4 pcs. peppercorns. You need to cut the vegetables in large pieces so that they can be easily pulled out later. They are only needed to create an appetizing aroma. To give the soup a golden color, the onion should be boiled in the husk. It is she who gives color to the dish. Boil the broth until the chicken is cooked, which will take about 20-40 minutes. Salt should be added after boiling.

In order for the broth to be transparent, it should be boiled without a lid and over low heat, and after it is ready, it must be filtered.

If instead of parts of a chicken carcass, offal, bones or necks are used for cooking, then the broth will need to be filtered through gauze folded several times in order to clean it well from small bones, baked blood and much more.

Carrots, grated or cut into small strips, and onion, chopped into medium-sized cubes, are placed in the prepared broth. For chicken broth, frying vegetables, as a rule, is not done so that the dish is as healthy as possible. The ingredients are allowed to cook for 5 minutes.

Chicken soup with vermicelli is prepared both with potatoes and without it. It all depends on personal tastes and preferences. If you want to add this product, then three tubers will be enough, which must be peeled, cut into cubes and added to the broth. The soup is cooked for another 15-20 minutes until the potatoes are ready.

After this time, vermicelli is added to the broth. If it is thin, then it does not need to be boiled, just put the product in boiling water, turn off the heat, cover the pan with a lid and let the soup brew for 10 minutes. Coarse varieties of vermicelli will need to be boiled a little - the optimal time is usually 3-5 minutes. If the vermicelli is too long, then carefully break it into whiter smaller pieces before cooking. This will make the soup easier to eat.

It is important not to overdo it with the amount of vermicelli, and remember that it tends to be very soft. If you put it more than you need, you can get a thick, unappetizing porridge instead of a beautiful soup.

If there was no vermicelli at hand, then medium-sized pasta can be used. When the dish is ready and has already been infused for 10 minutes after cooking, it is poured into plates and chopped dill is added.

It will be useful for any housewife to master roll recipes at home. It's easy, and your loved ones will be surprised how great you can cook.

Chicken soup with noodles is prepared quite simply and rightfully takes first place among budget soups. But, despite the simplicity of preparing such soups, it is necessary to take into account some nuances.

For example, when preparing chicken broth, it is more convenient to use thighs or legs so that the broth turns out to be rich and the meat is present in the soup. In addition, chicken soup with vermicelli is cooked in a clear broth.

You can add a teaspoon of sugar and an ice cube to the chicken broth. This will help remove haze and make your broth clear.

How to cook chicken vermicelli soup - 15 varieties

A very flavorful soup that is easy to prepare.

Ingredients:

Chicken drumstick - 400 g
Vermicelli - 350 g
Carrot - 1 piece
Onion - 1 pc.
Turmeric - 1 tsp
Dill - 1 tbsp. l
Basil to taste
Salt to taste

Cooking:

We collect water in a two-liter pan and put the drumsticks. Put on fire, bring to a boil. At the moment of boiling, remove the foam. Then boil over medium heat for 15-20 minutes. Finely chop the carrots, onions and send to the pan. Then pour salt, herbs, spices. Boil for 10-15 minutes and add vermicelli, mix, keep on fire for another 2-3 minutes. Pour the finished soup into bowls and serve. Bon Appetit!

The soup is rich and slightly sour.

Ingredients:

Chicken meat - 500 g
Vermicelli - 150 g
Potatoes - 1-2 pieces
Onion - 1pc
Carrot - 1pc
Tomato - 4-5 pcs
Sweet pepper - 1-2 pieces
Vegetable oil - 3 tbsp. l
Salt to taste

Cooking:

Let's cook the chicken meat. Cut the onion in half, put one half to the meat, and fry the other half with finely grated carrots. Cut the peppers, tomatoes and put them into the soup together with the frying. When the soup boils, salt and pour vermicelli into it, boil for 3-4 minutes.

Nice and appetizing soup little secret in its preparation.

Ingredients:

Chicken wings - 500 g
Gossamer vermicelli - 300 g
Potatoes - 4-5 pieces
Carrot - 1 piece
Onion - 1 pc.
Vegetable oil - 3 tbsp. l
Salt to taste

Cooking:

We put a pot of water on the fire, lay the wings, bring to a boil. Throw the potatoes into the boiling broth. Fry finely chopped onions and carrots in a pan until golden brown. Pour the vermicelli to fry and fry for 2-3 minutes. When the wings are cooked, lay the frying and cook for 3-4 minutes.

This soup is easy to prepare and has a powerful warming effect.

Ingredients:

Vermicelli - 1 cup
Carrot - 2 pcs
Onion - 1 pc.
Parsley root - 1 pc.
Turnip - 100 g
Radish - 70 g
Smoked chicken drumstick - 350 g
Cilantro - 100 g
Hot pepper - 1 pc.
Salt to taste

Cooking:

We cook in a saucepan chicken drumsticks 20-30 minutes. We prepare vegetables and roots, finely chop. Fry the onion until golden brown and add the vermicelli. Put the hot pepper aside, and pour the rest of the chopped vegetables and roots to the shins and cook for 8-10 minutes. Add the fried vermicelli and finely chopped peppers to the soup. We are waiting for 5-8 minutes. We cut the cilantro. Pour our soup into portions and sprinkle with cilantro.

Thanks to vegetables, chicken soup turns out to be very fragrant and healthy.

Ingredients:

Chicken drumsticks - 3 pcs
Vermicelli - 200 g
A mixture of vegetables - 1 pack (broccoli, eggplant, leek, carrots, mushrooms, bell peppers)
Salt, pepper to taste

Cooking:

Let's cook the shins. Add salt, pepper. Throw vegetables into boiling broth. Cook for 20-25 minutes. 3 minutes before readiness, we fall asleep vermicelli and stir the remaining time. We distribute in portions.

A surprisingly simple way to cook soup in a slow cooker.

Ingredients:

Vermicelli - 0.5 multi-glass
Chicken wings - 300 g
Potato - 3 pcs
Bulb - 1 pc.
Sunflower oil - 3 tbsp. l
Carrot - 1 piece
Salt - 2 tsp
Dill, parsley to taste
Water - 2.2 l

Cooking:

We turn on the Frying mode, pour sunflower oil into the multicooker bowl, pour the onion cut into half rings. In a lightly fried onion, lay out the wings, fry for 5 minutes on each side. Pour the carrots cut into rings to the wings, sauté for 3-4 minutes. Lay in the chopped potatoes. Turn off the Frying program. Pour water, salt, turn on the Soup mode for 30 minutes. 5 minutes before the end of cooking, add vermicelli and greens. And leave in the Heating mode for 10 minutes.

This recipe is a real treasure of Bulgarian culinary specialists.

Ingredients:

Chicken fillet - 350 g
Bulgarian pepper - 400 g
Potato -250 g
Carrot - 300 g
Onion - 100 g
Garlic - 5 g
Vermicelli with bran - 150 g
Tomatoes - 300 g
Vegetable oil - 1 tbsp. l
Salt, spices to taste

Cooking:

We wash the chicken fillet, cut into small pieces. Pour the fillet with water, put the pan on the stove, after boiling, cook for 10 minutes, at the end of cooking, add a little salt to the broth. We clean and cut vegetables. We cut the potatoes into cubes, chop the onion very finely, cut the pepper into strips, grate the carrots, tomatoes into small cubes. We heat the pan, pour a tablespoon of vegetable oil into it, fry the onion until golden brown. Add pepper, reduce heat and simmer under the lid for 5-7 minutes, then add carrots, tomatoes, chopped garlic, salt and spices, simmer everything under the lid for 10 minutes, stirring the vegetables occasionally. When the chicken fillet is ready, add potatoes to it, cook everything together for 7-10 minutes. Then add the roast to the soup and cook for another 5 minutes. At the end of cooking, lay the vermicelli, turn off the heat and let it brew for 10-15 minutes.

Incredibly flavorful rich soup.

Ingredients:

Chicken breast - 450 g
Onion - 2 pcs
Garlic - 2 pcs
Vermicelli - 150 g
Tomato paste - 2 tbsp. l
Olive oil - 3 tbsp. l
Hot pepper paste - 1 tsp
Salt to taste

Cooking:

We wash the chicken breast, fill it with water, put the pan on the stove, after boiling, cook for 10 minutes. Strain the broth and finely chop the breast. Peel and cut the onion into medium sized cubes. We take a pan, pour a tablespoon of vegetable oil on it, fry the onion. Adding tomato paste and garlic, fry for 1-2 minutes. We put 1 tsp. pepper paste, fall asleep vermicelli. After that, pour the broth, bring to a boil, lay the breast. Boil for a couple of minutes and our soup is ready. Bon Appetit.

Incredibly easy to prepare, but very tasty soup chik

Ingredients:

Chicken drumstick - 3 pcs
Potato - 4 pcs
Onion - 1 pc.
Eggs - 2 pcs
Bulgarian pepper - 2 pcs
Carrot - 1 piece
Noodles - 200 g
Salt to taste

Cooking:

Onions, potatoes and bell pepper finely chop, grate the carrots. In the bowl of the multicooker, we put vegetables, chicken drumsticks, salt. Fill with water to the mark of 2.5 liters and turn on the Soup mode for 1 hour. 5 minutes before readiness, beat the eggs into the soup and add the noodles. After cooking, let it brew for 10 minutes and pour into plates.

An amazing daily soup.

Ingredients:

Vermicelli - 150 g
Chicken's leg- 300 g
Potato - 3 pcs
Bulb - 1 pc.
Carrot - 1 piece
Sunflower oil - 3 tbsp. l
Bay leaf
Salt, pepper to taste

Cooking:

Let the chicken meat boil. Pour sunflower oil into the pan, pour finely chopped onions, and fry the carrots until golden brown. Add chopped potatoes, fry for 1 minute. We filter the broth, lay the fried vegetables, bring to a boil. Salt, pepper to taste. Add 1 tsp. sugar and 1 ice cube (for transparency of the broth). We fall asleep vermicelli and put a bay leaf, boil for 2-3 minutes. Then turn off the fire, take out the bay leaf and add the chicken meat. Let it brew for 5-10 minutes. Bon Appetit!

This soup will not only please everyone at your table, but also surprise with its exquisite taste.

Ingredients:

Vermicelli - 250 g
Broth - 1.5 l
Potato - 1 pc.
Onion - 1pc
Garlic - 1 clove
Carrot - 1 piece
Tomato - 2 tbsp. l
Cilantro - 100 g
Salt - 2 tsp
Butter - 50 g
Black pepper - 1 tsp

Cooking:

Cut potatoes into cubes. Finely chop onion, garlic and cilantro. Three carrots and tomatoes on a grater. Start frying the onion butter. We put carrots, garlic and vermicelli to the onion. Salt, pepper and simmer for 5 minutes. We put the broth to boil, put the potatoes in it and cook until tender. Pour the fried vegetables and vermicelli into the broth. Add cilantro and cook for 5 minutes. Serve with crispy croutons. Bon Appetit!

Truly delicious flavorful and filling. Like in the village with my grandmother.

Ingredients:

Chicken meat -500 g
Carrot - 300 g
Onion - 100 g
Flour - 2-3 tbsp. l
Eggs - 1 pc.
Vegetable oil - 1 tbsp. l
Salt, spices to taste
fresh greens

Cooking:

We collect water in a two-liter pan and put the chicken meat. Put on fire, bring to a boil. At the moment of boiling, remove the foam. Then boil for 20 minutes, finely chop the carrots, onions and send to the pan. Pour flour into a plate, beat in an egg, salt, pour boiling water and mix. Ready dough roll out very thinly on the table and leave to dry for 10 minutes.

For noodles use yeast-free dough so that it turns out elastic and does not boil soft during cooking

Meanwhile, chop the greens. We cut the dried dough into strips 4 mm thick and fall asleep in the soup with herbs. Boil 4 minutes. Pour the finished soup into bowls and serve. Bon Appetit!

This soup is considered not only tasty, but also healthy.

Ingredients:

Chicken meat - 400 g
Potatoes - 3-4 pieces
Tomato - 2 pcs
Carrot - 1 piece
Onion - 1 pc.
Flour - 170 g
Eggs - 1 pc.
peppercorns
Salt to taste

Cooking:

Pour the chicken cold water and set to cook until done. We cut all the vegetables except the tomato, put them in the finished broth and cook for another 10-15 minutes. We take a deep plate, put the egg in it, mix the flour well. After that, roll out the dough and leave to dry for 7-8 minutes. Then thinly cut the dough and throw it into the soup, boil for 2-3 minutes. Cut the tomatoes into cubes and lay in the finished soup in portions. Bon Appetit.

Perhaps the most amazing recipe and it is worth cooking at least once in your life to feel the amazing world of Tatar cuisine.

Ingredients:

Yogurt - 300 ml
Chicken bouillon- 500 ml
Vermicelli - 150 g
Chicken breast - 300 g
Flour - 2 tbsp. l
Vegetable oil - 4 tbsp. l
Egg - 1 pc
Salt to taste
Greenery

Cooking:

Pour two glasses of water into the pan, add salt and put on the stove. We take a deep plate, pour yogurt, drive in an egg, add vegetable oil, salt and mix well. Add broth and vermicelli to boiling water. Reduce the heat and wait for the vermicelli to boil. Add flour to yogurt, mix again. We put chicken meat to the boiled vermicelli, cook for 10 minutes. When the soup boils again, pour in the yogurt mixture with hot broth and bring to a boil. Pour into servings and sprinkle with parsley.

A very fragrant soup suitable for true connoisseurs of Spanish cuisine.

Ingredients:

Vermicelli - 200 g
Chicken fillet - 400 g
Carrot - 1 piece
Onion - 1 pc.
Garlic - 5 cloves
Hot pepper - 1 pc.
Olive oil - 3 tbsp. l
Black ground pepper, paprika

Cooking:

Get a pot of water and put it on fire. While the water is boiling, cut the fillet into small slices and fry in a pan in olive oil. Finely chop the onion. As soon as the fillet is fried a little, pour the onion and fry over low heat. Cut the carrots and add them to the fillet with onions. When the vegetables are fried, add finely chopped garlic, hot peppers and pour the fry into boiling water. We fall asleep salt, pepper, seasonings and vermicelli, cook for 5 minutes. Pour into bowls.

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In the home cookbook of every housewife, there must be lung recipes and simple soup. Most often it is prepared for chicken meat, since it is the fastest to cook. Although this dish is dietary, it is tasty, budgetary, and with the addition of potatoes it is also satisfying. Soup is often prepared for children, and adults eat it with pleasure. fragrant dish can be supplemented with a variety of ingredients: pasta, cereals, vegetables and even mushrooms, but, as a rule, one of the ingredients remains unchanged - potatoes.

Recipe 1: Quick Chicken Soup with Potatoes

Ingredients:

Chicken - 500 g;
Medium potatoes - 4 pcs.;
Onion - 1 pc.;
Medium carrot - 1 pc.;
Bay leaf - 1 pc.;
Black peppercorns - 3 pcs.;
Greens, salt - to taste.

Step by step preparation:

Cut the chicken into pieces, put in a saucepan, fill with water and put on fire. When it boils, put half a peeled carrot, onion, black pepper and bay leaf into the pan. We make a minimum fire and cook for about 40 minutes, until the meat is completely cooked. Do not forget to remove the foam and remove the onions, parsley and carrots after 15 minutes. The broth is ready.
The potatoes need to be peeled and cut into large cubes and lowered into the pan along with the second half of the carrot when the chicken is cooked. Continue cooking until the vegetables are completely cooked. Salt the finished soup with potatoes, pepper to taste and add herbs. Serve in warm bowls.

Recipe 2: Chicken Soup with Potatoes and Ghee

Ingredients:

Chicken - 300 g;
Onion - 1 pc.;
Melted butter - 30 g;
Potato - 200 g;
Parsley, salt, pepper - to taste.

Cooking method:

Cut the chicken into pieces and put the broth to boil. For a beautiful color of the broth, you can put pieces of carrots or an unpeeled onion. After boiling, remove the foam and add peppercorns, bay leaf, you can add parsley root and celery stalks. After the broth is cooked, strain it and pour over the chicken again. Finely chop the onion and add it to the soup.
Peel and cut the potatoes into large cubes and put them in the pot as well. Put melted fat here, salt, pepper and cook until the potatoes are fully cooked. Instead of butter, you can fry onions in vegetable fat, then you don’t need to add ghee. Serve soup with finely chopped parsley.

Recipe 3: Chicken Soup with Spider Web Noodles and Potatoes

Ingredients:

Chicken (leg, wings, backs) - 0.35 kg;
Potatoes - 0.3 kg;
Gossamer vermicelli - 0.15 kg;
Carrots - 0.2 kg;
Onion - 0.15 kg;
Vegetable oil - 0.05 l;
Salt, bay leaf;
Root and parsley.

First, fill a pot with chicken thighs with water. Bring to a boil over high heat. We drain the boiled water, so our broth will turn out to be more transparent. Fill the saucepan with water again. Wash the carrots for the broth, peel and divide across into two parts. Put half into a bowl.
Salt the water boiled for the second time in a saucepan, put the parsley root, bay leaf. Cook the broth for about an hour over low heat, so that the water gurgles slightly until the meat is ready. Rub the second half of the peeled carrots on a coarse grater. Peel the onion and cut into small cubes. From this we will make a frying.
Pass the onion in a preheated pan with vegetable fat, then add the carrots. Fry the onions and carrots for about 5-7 minutes to prepare the frying for the soup. For our soup, potatoes are needed to make it more satisfying. Peel and cut potatoes into small cubes.
After about an hour, the leg in the broth will boil. You can check the readiness of the meat by lifting it with a tablespoon above the broth, if the meat moves away from the bone, then it is ready. Put the carrots and the leg in a bowl, leave to cool a little, then we will return it to the chicken soup with potatoes. Then we separate the meat from the bone and cut the carrots into slices.
We prepare vermicelli in the soup. It is better to take small vermicelli, such as "cobwebs", it cooks quickly and is delicious. Next, put the potatoes in the pan, bring the broth to a boil, reduce the heat. When the potatoes are cooked, in turn add the cobweb, passivation. Boil the soup for a few minutes.
After, in the boiling soup, put the chopped meat, chopped boiled carrots. Mix everything, cook for about 5 more minutes. Wash parsley thoroughly and finely chop. You can use any other greens you like. Add parsley, cover the pan with a lid, turn off the gas.
This soup is quick and easy to prepare, and the ingredients that go into it are usually always stored in our refrigerators. Can be served with croutons.

Recipe 4: Ukrainian Chicken Soup with Potatoes and Dumplings

Ingredients:

6 medium sized potatoes;
2 chicken legs or half a chicken;
bulb;
butter;
black peppercorns;
Bay leaf;
salt to taste.

Ingredients for dumplings:

2 eggs;

flour;

2 tablespoons of milk;

salt.

Cooking method:

Pour chicken legs, thighs or half of the chicken with cold water, bring to a boil, carefully remove the resulting foam, reduce the heat and leave the broth to cook for about forty minutes. After half an hour, the broth should be salted to taste. The chicken is removed from the soup.
The potatoes are peeled, cut into cubes or sticks, sent to the soup and boiled until the potatoes are ready. The onion is crushed and fried in melted butter until golden brown. Dip the onion into the soup about five minutes before being ready.
For dumplings, knead the dough from eggs, milk and flour. It should be soft and easy to pinch off. After frying, dumplings can already be dipped in chicken soup. Pinch off dough small pieces arbitrary shape and thrown into a boiling broth. You can use two tea or coffee spoons to separate the dumplings. So that the dough does not stick to your hands or a spoon, fingers or a spoon are moistened with water.
The dish is considered ready when all dumplings pop up. At this moment, peppercorns, bay leaves are lowered into it, a little salt is added, boiled over low heat for about three minutes and removed from heat. Soup with potatoes and dumplings will definitely please everyone!

Recipe 5: How to cook chicken soup with potatoes and eggs

Ingredients:

0.5 kg chicken fillet;
1 dec. quail eggs;
several medium-sized potatoes;
50 gr. thin noodles;
200 gr. cream;
medium carrot;
bulb;
bell pepper;
sunflower oil;
butter;
salt, pepper and spices to taste;
fresh greens.

Step by step preparation:

Rinse the chicken fillet under cold running water, cut into small pieces. Heat up a frying pan and put some butter on it. Melt the butter and lay out the pieces of meat. Fry until crispy, stirring occasionally.
Rinse potatoes and peel. Cut it into small cubes. Pour the sliced potatoes with cold water and leave for a few minutes to release the starch. Rinse the potatoes a few more times under running cold water.
Peel the carrots washed in water from the peel and cut it into circles. Peel the onion from the husk and chop finely. Rinse sweet bell pepper under running cold water and remove the core. Cut the pepper into half rings. Heat sunflower oil in a frying pan. Put chopped onions in a hot pan, add carrots and bell peppers. Fry the vegetables over high heat for a few minutes.
Pour water into a saucepan and bring it to a boil. Put potatoes, chicken, fried vegetables in boiling water. Salt to taste. Bring the soup to a boil over high heat, and then simmer over medium heat for about 20 more minutes.
Quail eggs for chicken soup, rinse in cold running water. Then break each egg directly into the boiling soup, stirring it gently. Please note: the soup must be constantly boiled for the eggs to seize.
10 minutes after adding eggs to chicken soup with potatoes, lay out thin noodles and pour in cream. Then mix the soup thoroughly and add spices to taste. Simmer the soup for a few more minutes.
Pour the finished soup into bowls and sprinkle with finely chopped herbs on top. The soup is best served with cheese croutons.

Recipe 6: Chicken Soup with Potatoes and Dumplings

Ingredients:

1.5 liters of water;
500 grams of chicken soup set;
1 onion;
1 carrot;
2-3 peppercorns;
salt;
Bay leaf;
2-3 potatoes;
vegetable oil;
Dill;
1 egg;
1 tablespoon of butter;
5-7 tablespoons of flour;
130 ml of milk.

Cooking method:

First you need to wash the chicken, put it in a saucepan and pour cold water over it. Bring the broth to a boil, remove the foam and reduce the heat. Salt the chicken broth, put peeled carrots, onions, bay leaves, allspice in it and simmer for about 35-40 minutes.
From the finished broth for chicken soup, you need to pull out the chicken, separate its meat from the bones, then we put it in the soup. Onions and carrots should be removed from the broth and discarded. In chicken broth, you need to put potatoes cut into cubes or strips, cook it for about 10-12 minutes over low heat.
Peel the onion and cut into cubes. It is best to grate the carrot, then it will be stewed faster and become soft. First, of course, carrots must be peeled. We heat the pan, pour vegetable fat on it, spread the onion and fry for several minutes until transparent. We spread the carrots and add more oil. Simmer the onions and carrots for a few minutes until the roast becomes soft. We spread the roast in the soup.
To prepare dumplings, you need to separate the yolk from the protein. Protein can be removed in the refrigerator. With the yolk you need to grind the softened butter. After that, in parts, little by little, you need to add milk and pour flour for making dumplings into the soup. Knead smooth and elastic, but do not batter. Salt the dough for dumplings and mix well. Beat the cooled protein into foam, transfer to the dough. Then gently, lifting from the bottom up, mix the dough. The dough should be thicker than for pancakes.
As soon as the dough is ready, you need to add them to the soup. Dumplings are dipped into the soup using two teaspoons dipped in cold water. To do this, you need to collect 1/3 teaspoon of dough, lower the dough with a sharp movement with the second spoon. You should not collect too much dough, because the dumplings increase in volume during the cooking process.
After you put the dumplings in the soup, you need to cook it for another 5 minutes. When the dumplings are ready, they will float to the surface. If necessary, add salt and pepper to the dish to taste. After that, the pan can be removed from the heat, shifted there boiled chicken, chopped dill, mix everything, cover and let it brew. Soup with chicken and dumplings is poured into deep bowls and served with toasted bread.

Recipe 7: Chicken Soup with Potatoes and Homemade Pasta

Ingredients:

half a kilogram of potatoes;
400 g pasta home cooking;
150 g of carrots and onions;
greens to taste.

Step by step preparation:

Finely chop the onion, chop the carrots on a grater and fry them in a pan, preheating a small amount of vegetable fat on it. Roasting preserves carotene in carrots, which in our body forms the vitamin A we need.
Put chopped potatoes into the boiling broth, after 10 minutes add vegetable frying, and after another 10 - vermicelli. Let it boil for a few minutes so that the vermicelli does not have time to boil and remove from heat. Cover with a lid and let the chicken soup with vermicelli brew for half an hour. Salt and season the dish right before serving. Before serving, put the meat in the soup.

Video with the recipe for chicken soup with potatoes

Chicken soup is the most popular first course, and with homemade noodles or dumplings, it is also the most favorite. It’s 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 cook delicious chicken soup.

So that the process of cooking chicken soup does not deliver you extra hassle, you need to choose the right pot, the volume of which would have a margin of free space (1-1.5 liters) in order to avoid splashing out its boiling contents. It is important to at least approximately calculate the portion size of this content: approximately 3-4 servings are obtained from 1 liter of chicken soup.

You can cook chicken soup from any parts of the processed and gutted chicken carcass - it depends on your choice which part to use where, but there must be bones for broth fat. If you have a fillet, put a soup set with it to richen the broth. Frozen chicken carcass or a set must be thawed before cooking and rinsed thoroughly in several waters.

Homemade chicken noodle soup recipe

An absolutely win-win soup that can please both guests and household members on weekdays and holidays. Products for such a soup are almost always at hand.

Ingredients:

fresh onion - 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.

How to prepare homemade chicken noodle soup:

Bring the contents of the pot to a boil over high heat, reduce the heat to moderate and even low heat and cook for 40-50 minutes.
While the broth is cooking, prepare homemade noodles, for which in a bowl knead a stiff dough from flour and 1 egg. Roll out the tightly kneaded dough as thin as possible with a sheet, from which cut into narrow ribbons of your preferred length.
Peeled fresh potatoes cut into cubes, cut the peeled fresh carrots into thin sticks or grate on a 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 for no longer than 4-5 minutes, then lower them together with potatoes into a boiling ready-made broth, after removing the cooked meat from it.
The entire contents of the pan should be cooked over medium heat for 10-12 minutes, and then returned to the chicken soup cooked chicken, peeled from bones and cartilage, and homemade noodles cooked for broth. In this composition, cook the chicken soup from boiling for another 5 minutes. Serve the soup hot in tureens or deep bowls and garnish with chopped dill or parsley and half a boiled egg on top.

Homemade chicken soup with vermicelli

It would seem that chicken soup with vermicelli is not much different from chicken soup with homemade noodles, but cooking 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 herbs - to taste;
drinking water - 3 liters.

Homemade Chicken Noodle Soup:

Pour water in the calculated volume into a pan of a suitable volume, put the washed soup set. Along with it, salt and spices, except bay leaf, which is correct to lay a couple of minutes before the end of cooking the broth and be sure to remove and discard.
You can immediately put coarsely chopped carrots and a whole peeled onion into the pan, so that later they can be removed and thrown away. Bring the contents of the pan to a boil over high heat, then transfer it to medium or even low mode and remove the periodically generated noise with a slotted spoon so that the broth is transparent and without noise flakes.
Cooking time for chicken broth is about 50 minutes, and diced fresh potatoes put 20 minutes before this time, although there is an option without potatoes at all. Boiled vegetables and remove the meat before laying the potatoes.
As an option: the broth is cooked without carrots and onions, and a short time is made from them - 3-5 minutes - light frying in vegetable or olive oil and laid out in a boiled soup.
After bookmark fried vegetables the soup should boil over low heat for 12 minutes, then return the sorted boiled chicken meat to it and start the vermicelli with it. After 3-5 minutes, remove the pot of soup from the heat and leave covered for half an hour. Serve hot in tureens or deep bowls, topped with chopped dill or parsley, half a hard-boiled egg.

chicken dumpling soup recipe

The variant of chicken soup with dumplings is very attractive, and don't be intimidated by the word "dumplings" - they are even easier to cook than homemade noodles. But it 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 dumplings:

fresh chicken egg - 1 piece;
flour - how much will go in;
fresh garlic - 1 clove;
chopped fresh greens - by preference;
vegetable oil - 1 tablespoon.

Cooking Chicken Soup with Dumplings:

Pour water in the calculated volume into a pan of a suitable volume, put the washed soup set. Along with it, salt and spices, except for the bay leaf, which is correct to lay a couple of minutes before the end of the cooking of the broth and be sure to remove and discard. Boil the broth with chicken for no more than 50 minutes, periodically removing the resulting noise with a slotted spoon so that the broth is cooked transparent and without flakes. If you prefer such a soup with potatoes, then add the diced peeled potatoes to the broth 20-25 minutes before its final cooking.
Peeled and washed onions, sweet peppers and carrots rub-cut and fry for 5-7 minutes with constant stirring on vegetable oil. Run the cooked fried vegetables into the cooking broth after the dumplings are ready.
While the broth is being cooked, without wasting time, start making dough for dumplings. Divide the chicken egg into protein and yolk, put the first one temporarily in the refrigerator. Put the yolk, butter, 3-4 tablespoons of flour and salt in a suitable bowl - mix everything thoroughly and pour in the mass of 150-200 milliliters of hot chicken broth while stirring, adding chopped garlic and herbs. Add more flour so that the dough for dumplings turns out to be the consistency of sour cream.
Take the chilled protein of a fresh chicken egg, beat it into a thick foam and gradually introduce the dumplings into the creamy dough. By this time, the potatoes should be almost cooked and you can start dumplings into the boiling broth. The process is simple, but first you need to dip a teaspoon in hot broth and immediately, picking up the dough, lower it into boiling water of the broth. Dip the spoon every time so that the dough does not boil on it and the dumplings turn out the same. Ready dumplings noticeably increase in volume and float up and you need to cook them for 3-4 minutes, then start the fried vegetables and continue to cook on low heat for the last 5 minutes.
Chicken soup with dumplings is ready. This soup is served hot in tureens or deep portioned plates, garnished with chopped herbs on top. Additional spices are used according to taste.

chicken soup recipe with rice

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

Cook chicken soup with rice like this:

Pour water in the calculated volume into a pan of a suitable volume, put the washed soup set. Along with it, salt and spices, except for the bay leaf, which is correct to lay a couple of minutes before the end of the cooking of the broth and be sure to remove and discard.
Towards the end of the chicken broth cooking, peel the onions and carrots, wash them and chop them for light frying in a pan in vegetable oil.
Remove the chicken from the prepared broth and immediately put the washed rice into it and cook it until tender, at the end of cooking put the fried vegetables into the pan with chicken soup, simmer the soup for about 5 minutes over low heat. 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 Chicken Soup Recipe

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 to decorate the soup.

According to the recipe: chicken puree soup - cook like this:

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

Warm up the puree chicken soup and, pouring into plates, sprinkle with prepared chopped herbs on top.

Spring chicken sorrel soup recipe

You need to cook such a soup in early spring, until the sorrel is "oversaturated" with oxalic acid due to the cool temperature, but if you really want such a soup when it's 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.

Cook chicken soup with sorrel according to the recipe as follows:

Rinse the chicken meat, cut into pieces and place in a pan of a suitable volume, where pour water and put bay leaf and peppercorns. Boil the broth after boiling until the meat is ready, constantly removing the foam with a slotted spoon so that the broth is perfectly transparent, and you need to salt it at the end of cooking.
Peel and wash the vegetables: grate the carrots on a coarse grater, finely chop the onion with a knife. Shredded vegetables fry in a pan in vegetable or olive oil. Wash the peeled potatoes and cut into cubes. Cut the washed sorrel with a knife.
Remove the chicken from the prepared broth to a dish. And run chopped potatoes and chopped sorrel into the broth, which are boiled for 10 minutes over medium heat. Then add the boiled chicken meat sorted from the bones into the soup and cook the chicken soup with sorrel over low heat.

chicken soup recipe with corn

Chicken soup is good with any cereals and pasta- good company for him and canned corn.

Ingredients:

chicken meat - 300-400 grams;
fresh carrots - 1 large root;
ripe fresh 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 like this:

Prepared chicken meat, peppercorns and bay leaf, washed and peeled fresh carrot root, washed tomato and sweet pepper whole, put in a saucepan with boiling water and cook for 40 minutes, periodically removing the resulting noise.
From the finished broth, remaining on a low fire, remove the chicken and vegetables. Use the vegetables at your discretion, and free the chicken meat from the bones and return it to the pot with the broth, put the strained corn and finely chopped fresh herbs in the same place.
Fresh chicken eggs beat and slowly pour into the boiling broth with continuous stirring. As soon as the soup boils again, remove it from the heat and let it sweat under the lid for 30 minutes. Serve hot with croutons.

Recipe for chicken soup with mushrooms in Polish

Chicken soup with mushrooms and even in Polish - intriguing after all! 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;
onion - 2 pieces;
tomato puree - 100 grams;
fresh carrots - 1 root;
greens fresh dill and parsley - a few branches;
salt and ground black pepper - to taste.

Chicken soup with mushrooms in Polish cook like this:

Put the prepared chicken fillet in a saucepan with water and cook for 40 minutes, periodically removing the resulting noise.
Peel vegetables and mushrooms, rinse and cut the mushrooms into plates, carrots into thin slices, and onions into cubes.
Remove the finished chicken fillet from the broth, cool enough and cut into large bars. Run the chopped mushrooms and vegetables into the boiling broth and cook until the onion is soft.
5 minutes before the soup is ready, put the chopped meat and tomato puree into the pan. At the very end of cooking, add vermicelli and let it boil for only 1 minute.
It remains to season with salt and pepper. Remove soup from 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 greens - optional.

Put 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.
Cut the peeled and washed carrots, cut into cubes and send to the broth, which is cooked on low heat for another 15 minutes.
By this time, peel and cut the potatoes into slices and put them into the broth, which continue to cook until the potatoes are ready.
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 in a trickle into the boiling soup while stirring. Finish cooking chicken soup with an egg by adding bay leaves and fresh chopped herbs.

original chicken broccoli soup recipe

A very attractive recipe for chicken broccoli soup - everything is in it: both taste and aroma, and looks attractive. With this soup, you can surprise your household and even guests if you cook it clearly 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 herbs - optional.

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

Place in a pot of water chicken breasts, bring them to a boil and remove, and leave the broth on the fire for another 30 minutes.
Slightly cooled meat disassemble into pieces. Cut the peeled onion into half rings and fry it in a pan with olive oil until ready. Cut the peeled carrots into wheels and add to the fried onions and continue to fry them together for 5 minutes.
Rinse the broccoli disassembled into inflorescences under running water and let it drain in a colander, then add it to the vegetables and simmer over low heat under a lid for 10 minutes.
It remains to introduce chicken meat into the boiling broth and vegetable stew, salt, pepper and other spices and continue to boil the chicken broccoli soup for 20 minutes. Serve the soup hot with sour cream in each serving.

It is very important to cook the chicken broth over low heat so that it turns out to be light and transparent. Be sure to remove the noise with a special slotted spoon so as not to spoil the look of the broth with ugly flakes.

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

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