Cook delicious chicken soup. Delicious chicken soup

From time to time, any hostess is interested in the question of what is new and interesting to cook for the dinner table. One easy and delicious option is homemade chicken soup. Moreover, this dish can be very well suited for kids, adults and those who are on a diet. It is important to know that the main thing in chicken soup is the broth from the fillet or other part of the bird. Certainly, the best option there will be a soup made from homemade chicken.

Varieties of the dish

It is worth following the cooking technology, and the first water must be drained. So you can achieve a clear broth. In addition to the broth itself, any part of poultry meat is used in the preparation of soup.

There are many types of cooking delicious first courses using broths. Here is a list of the most common soups for every taste:

with pasta;
with cheese;
with buckwheat;
with the addition of vegetables;
using mushrooms.

You can quickly and easily prepare and serve a delicious soup with other ingredients that different family members like.

Making vermicelli soup

When it's time for dinner, you may want to eat something hot. One option is chicken broth soup with vermicelli, simple and delicious.

For cooking, you will need the following components:

All components are indicated on the basis that 2 liters of water must be poured into the prepared container. Other components are introduced only when the water boils. It is first important to prepare all the necessary components for chicken. Vegetables need to be washed and cleaned.

After washing the fillet under running water, you need to put it in a saucepan and fill it with cool water. After boiling, the fillet must be boiled for about a third of an hour, constantly removing scale and foam. Then put on a plate and cut into pieces.

The next step is to prepare the roast. It uses carrots. The vegetable should be grated on a coarse grater. Chop the onion into small pieces. Pour into a well-heated skillet. vegetable oil and add chopped onion. After about 3 minutes add the carrots. All this must be mixed and fried for about 2 minutes. In order for the broth to be transparent, it must be boiled over low heat.

Next, cut the potatoes into small cubes and transfer to a prepared container with boiling broth. It should cook for 10 minutes. When the potatoes are ready, you should add the frying and chopped fillet. Add vermicelli and mix gently. It should cook for 6-7 minutes. Add your favorite spices to taste. When all cooking is completed, it is necessary to let the broth brew a little. Pouring the soup into deep bowls, it can be sprinkled with fresh green onions or parsley.

Cream cheese platter

The cuisine of almost any country has chicken broth soup on its menu, the recipe for which may vary. One of the options, which is not so popular, but very tasty - soup with the addition of processed cheese. It is easy to prepare such a first dish.

Required components:

Wash the wings, put in a prepared container, pour two liters of water and bring to a boil. The cooking process should be carried out with a slightly ajar lid, removing the foam for 20 minutes. While the chicken wings are cooking, you can prepare the necessary vegetables. Grate the carrots, finely chop the onion, and cut the potatoes into small cubes. Having warmed up the pan well, it is necessary to pour vegetable oil. Onions and carrots should be fried for 5 minutes, stirring occasionally. Cut melted cheese into cubes. When buying this product, you must choose the one that is more expensive. Accordingly, the quality of the finished soup will be high.

Add potatoes to cooked chicken wings and cook until half cooked. After the frying has been added to the pan, you can enter the processed cheese. Everything should be boiled for about 10 minutes. When the dish is ready, you can add greens to it and serve.

Soup with beans and vegetables

Another simple recipe for a delicious chicken broth based soup. It turns out an interesting dish if you add vegetables and beans during the cooking process. Consider easy way cooking. To cook such an unusual dish, you need the following components:

Soak the beans in cold water for about two hours. At this time, you can prepare vegetables, wash, peel and cut. The fillet should be washed well under tap water and cut into small pieces. Pour vegetable oil into a suitable pan and pour the fillet on top, season with spices to taste. When the meat is browned a little, add Bell pepper, carrots and onions. The entire composition of the dish should be stewed for a quarter of an hour, in the process add chopped garlic and tomatoes.

In conclusion, you should add ready-made soft beans and pour everything with fillet broth. Then boil for 5 minutes. Soft beans will give the dish a special aroma and pleasant taste. When serving soup, it is important not to forget to sprinkle with fresh herbs.

Delicious secrets of the hostess

To make the final product not only tender and pleasant to the taste, but also useful, during the preparation process, the following recommendations should be considered:

By following these simple cooking tips, it's easy to prepare a real masterpiece that can impress family members.

Attention, only TODAY!

Not so long ago, the world was enthusiastically reading the book "Chicken Soup for the Soul" - not a culinary content, but with a "delicious" kitchen title. Why is broth so good that it is suitable for both the stomach and the soul? This is a fragrant, nutritious dish that does not contain unnecessary calories, and at the same time it is wonderfully satiating, warming, tasty in itself and fragrant. It is no secret that for people who have undergone surgery or a serious illness, doctors prescribe chicken broth for two or three days. This dish is perfect for eating independent form, and as a basis for soup or borscht.

Chicken broth soup - preparing food and dishes

How to cook chicken broth? As easy as pie! If you boil a chicken, then wash it well before that, cut off the fatty pieces, films, salt the water immediately. After cooking for 20 minutes, the chicken meat will be ready, as well as the broth. If you cook fillet, then the broth will be low-fat, but chicken wings, thighs and meat with bones contain a lot of gelling agent. Such a broth in the refrigerator can freeze, and therefore you can use it to make jellied meat.

What do you need to make Chicken Broth Soup? Potatoes, carrots, onions, celery, mushrooms - any vegetables will brighten up the taste of the dish, adding new notes of flavor to it. Do not forget about cereals or pasta, as well as greens.

Chicken broth soup recipes:

Recipe 1: Potato Chicken Broth Soup

If you are limited in products, then cook the simplest potato soup in chicken broth. Little secret- a pinch of young parsley will make the dish unusually fragrant, giving a mushroom smell.

Required Ingredients:

Chicken stock 1.8 liters
Potatoes 3 pieces
fresh parsley

Cooking method:

Put chicken broth on fire.
Potatoes need to be peeled, cut one piece into cubes, and just wash two well. Place potatoes (both whole and chopped) in water for 10 minutes - this will help remove starch from root crops.
When the broth boils, dip the potatoes into it.
Simmer the soup for about 15 minutes. After this period of time, you need to catch the whole potato and mash it, then return it to the pan.
A couple of minutes before cooking, add finely chopped parsley to the pan.

Recipe 2: Chicken Broth Soup with Celery

Potatoes are not the best useful product for those who want to lose weight because it is rich in starch and therefore carbohydrates. If you do not want to add extra calories to the dish, then we will replace the potatoes with celery, its tubers. Also you can add and greens of this incredible healthy vegetable. Such a chicken broth soup can be safely considered dietary, since we will not fry vegetables.

Required Ingredients:

2 liters of broth
Celery 1 tuber
celery greens
Carrot 1 piece
Onion 1 piece of large size.

Cooking method:

Put the pot of broth on the fire.
While the broth is boiling, prepare the vegetables. Peel the celery tuber, wash and cut into cubes.
Wash the carrot and rub it finely.
Finely chop the celery greens.
Dip the celery and carrots into the boiling broth, cook the vegetables for about 15 minutes, during which time the vegetables will become soft. Three minutes before the readiness, add the chopped celery greens.

Recipe 3: Mushroom Chicken Broth Soup

There is no soup more satisfying than pureed soup. Our compatriots loved this restaurant-class French cuisine dish for its mild taste, delicate texture and ease of preparation. You will need potatoes, mushrooms (any variety) and chicken broth.

Required Ingredients:

Broth 1.5 liters
Potato 4 tubers
Mushrooms 400 grams
fresh parsley

Cooking method:

Place a saucepan full of chicken stock on the fire.
Peel the potatoes, wash them well. Also wash the mushrooms and cut in half.
Dip the vegetables in the broth and cook them for about fifteen minutes. Catch the vegetables with a spoon and use a blender to grind them into a puree, adding a little broth so that the mass is homogeneous. When you get a puree, send it to the stove, slightly diluting the remaining broth to the desired rarity.
Cook the puree soup for another seven to eight minutes, after which you can serve it with a sprig of fresh parsley.

Recipe 4: Chicken Broth Soup with Cheese

Surely you know that cheese and chicken make a great gastronomic pair. Who doesn't like pizza with chicken and cheese or Julien? Chicken broth soup with melted cheese is also sure to please your taste.

Required Ingredients:

Chicken broth 2 liters
Potato 2 tubers
Carrot 1 piece
Cream cheese type "Friendship" 300 grams (3 pieces)
Parsley

Cooking method:

Place a pot of chicken broth on the stove.
Prepare vegetables. To do this, grate the washed and peeled carrots, cut the potatoes into cubes. As soon as the broth boils, lower the vegetables into it.
Ten minutes after the vegetables, add cream cheese to the pan. You can take not only hard processed cheese, but also spreadable. Stir the cheese until dissolved and cover the soup with a lid. Simmer the soup for another seven to eight minutes.
Reduce the heat three minutes before the end of cooking and add greens to the soup.

Recipe 5: Chicken Broth Soup with Meatballs

Enough delicious recipe, which will allow you to create a hearty meal from a small amount of products. For the preparation of meatballs, you can take either minced chicken, or pork or beef.

Required Ingredients:

Chicken broth for soup 2 liters
Minced meat 300 grams
Onion 2 pieces
Carrot 1 piece

Cooking method:

Put a pot of broth on the fire.
Let's prepare the fry. Chop the peeled onion and fry in a frying pan greased with oil. After a minute or two, add grated carrots to it. Fry vegetables until golden brown.
Blind meatballs - make small balls of minced meat. Dip them in a boiling broth, then stir and reduce the heat.
About eight minutes after the meatballs are lowered into the broth, add vegetables there. Simmer the soup over low heat for about ten more minutes.

The soup will turn out more delicious (but it should be noted that along with these and more fatty) if you add a little butter or cream at the end of cooking. And, of course, a win-win option is melted cream cheese.
Should vegetables be sautéed before adding them to soup? Frying will add more flavor to the dish, and also make the soup fatter and an attractive golden hue due to the oil.
Don't forget the bay leaf! Add one or two pieces to the boiling broth. This simple action is neglected by many housewives, depriving the soup of an unusual aroma. In general, you can safely put bay leaves in any soups and borscht.
What is the best chicken broth for soup? The broth in which the fillet was boiled turns out to be excessively dietary. It is best that this be the broth after the legs or wings.

Chicken soup - even the sound is delicious and appetizing, but with homemade noodles or dumplings ... And although folk proverb claims that if there was a chicken, she would cook a fool, one can only agree with this in some way: chicken soups are obviously successful. Chicken meat is an indispensable product for its biochemical data, and properly prepared chicken broth is a great pleasure for both adults and children.

To make the cooking process chicken soup did not cause you any extra trouble, you need to choose the right pot, the volume of which would have a reserve 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 a 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.

1. 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:

On high heat, bring the contents of the pan to a boil, reduce the heat to moderate and even low heat and cook for 40-50 minutes.
While the broth is being cooked, you need to prepare homemade noodles, for which in a bowl knead a stiff dough from flour and 1 egg. Roll out the kneaded dough as far as possible thinner sheet, from which to cut narrow ribbons of your preferred length.
Cut the peeled fresh potatoes into cubes, cut the peeled fresh carrots into thin sticks or rub 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 pot should be cooked over medium heat for 10-12 minutes, and then the finished chicken, cleaned of bones and cartilage, and homemade noodles cooked 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 bowls and garnish with chopped dill or parsley and half a boiled egg on top.

2. Homemade Chicken Noodle Soup

It would seem that chicken soup with noodles 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 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.
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. Remove boiled vegetables and meat before laying 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 laying the fried vegetables, the soup should boil over low heat for about 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.

3. Recipe for chicken soup with dumplings

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;
fresh chopped 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 in vegetable oil for 5-7 minutes with constant stirring. Run the cooked fried vegetables into the 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 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 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.

4. Chicken Rice Soup Recipe

There are no strictly fundamental differences from other chicken soups in this recipe, but rice is quite capricious 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 finished 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.

5. 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 on butter in a frying pan, flour 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 celery to the fried celery 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 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.

6. 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 vegetables: grate carrots on a coarse grater, onion finely chop 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.

7. Recipe for chicken soup with corn

Chicken soup is good with any cereals and pasta - good company for it 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.
Beat fresh chicken eggs 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.

8. 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, wash 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.

9. 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 stream into the boiling soup while stirring. Finish cooking chicken soup with an egg by adding bay leaves and fresh chopped herbs.

10. The Original Broccoli Chicken Soup Recipe

A very attractive recipe for chicken broccoli soup - everything is in it: both taste, and benefits, 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.
Roasted carrots will add a pleasant amber hue to the broth. 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.

What kind of chicken to take for soup
- or 3 thighs weighing 150 grams each, for a rich soup with a lot of meat
- or 4 wings weighing 100 grams each, for fatty but not very meaty soup
- either, for diet soup, 1 fillet weighing 300 grams, for not very dietary - fillet with skin
- or chicken legs - 5-6 pieces depending on the size
- or a quarter of a whole small chicken

What not to put in chicken soup
You can not add potatoes to the soup, but keep in mind that then the soup will be less nutritious, and therefore better potatoes something to replace. Add a little more carrots and vermicelli to the chicken soup, and when the soup is cooked, put the hard-boiled into bowls chicken eggs. You can also not add vermicelli, replacing it with rice - 3 tablespoons of rice with a slide is enough for a 3-liter pan - better than round-grain.

How to make chicken soup tastier
Sweet vegetables are perfectly combined in chicken soup - broccoli, bell pepper, tomato, leek, zucchini - they can be chopped and added to vegetables when roasting or directly into the soup in 10-15 minutes. You can also add celery and sorrel.

To make chicken soup a complete and very rich dish, add 100 grams of melted cheese 2 minutes before the end of cooking. Instead of vermicelli, you can use homemade noodles or even make dumplings.

What kind of chicken to take for soup
Chicken with skin and bones is perfect for soup: the skin will give the broth fat and nutrition, the bones will give flavor, and the meat from the bone parts of the chicken will be the softest. But for a diet, you can cook fillet soup, or use the same bone parts of a chicken, but for a larger volume of water.

How to Serve Chicken Soup
It is delicious to serve sour cream, white croutons (directly into the soup or as a bite), herbs and even fresh lemon juice on the table with chicken soup. Cheese toast is perfect for an appetizer.

Calories: Not specified
Cooking time: Not indicated

As many nutritionists say, soups do not have to be included in your diet, because they do not bring absolutely any benefit to the body. It is enough to consume 2 glasses more liquid, and you can refuse. Of course, it’s hard to argue with this, because after a long-term cooking, there are practically no vitamins and microelements left in vegetables, but ... But homemade soup is so tasty and cozy that I don’t even think about refusing to cook them. I especially like to cook soups on a golden transparent chicken broth. Today I offer you a basic recipe. So, we cook soup on chicken broth - simple and tasty.

Ingredients (per 4 liter pot):

- chicken on the bone (preferably homemade) - 500 g;
- onion - 2 pcs. (medium size);
- carrots - 2 pcs. (medium size);
- potatoes "old" - 4-5 tubers (small);
- bay leaf - 1 pc.;
- allspice peas - 3-4 pcs.;
- table salt - 1 tbsp. l.;
- ground black pepper - 1/2 tsp;
- Provence herbs - 1 tsp;
- turmeric, paprika and other seasonings - to taste;
- odorless vegetable oil - 3-5 tbsp. l.

Recipe with photo step by step:

1. First prepare the broth. I always cook the first dishes from poultry. The broth is more rich, fragrant and less harmful. If you have a chicken from a poultry farm, then it is better to lower it into cold water and boil after boiling for 10 minutes. Then drain the first broth and cook the soup according to the recipe. It is best to cook chicken broth on the bone, the fillet will not give a rich taste and color. I usually use the skeleton that remains after cutting the chicken into portions, but you can also take chicken legs, drumsticks, thighs, etc. Wash the chicken meat thoroughly, remove the remains of plumage, cut off excess fat, films and veins. Pat the chicken dry with paper towels. Put in a saucepan. To make the taste of the broth bright, it is necessary to cook the chicken with vegetables and spices. I took a standard set - onions, carrots, bay leaves and allspice. Peel vegetables and wash thoroughly. You don't need to cut them finely. Large carrots can be cut into 2-3 parts, no more. Leave the onion whole or cut in half. In addition to the ingredients listed above, you can add celery or parsley root, a bunch of greens tied with a thread, etc. to the broth.

2. Pour the contents of the pot clean water and put on fire. Cook after boiling for 2-2.5 hours over low heat, without covering with a lid. I indicated the time for homemade chicken, 1-1.5 hours will be enough for the store. The broth should barely boil, otherwise it will turn cloudy. A grayish foam cap will periodically appear on its surface, it must be removed with a slotted spoon. You can also cook the broth in a slow cooker for special program or in the "Multi-cook" mode. My slow cooker pressure cooks, so it only takes 45 minutes to make flavorful chicken broth for soup.

3. While the broth is being cooked, I suggest not to waste time, but to prepare other components of the chicken soup. Peel potatoes, carrots and onions and wash thoroughly.

4. Prepare vegetable roast. Coarsely grate the carrots or cut into thin strips.

5. Heat vegetable oil in a frying pan or saucepan. Put a carrot in there. Stirring, fry until soft.

6. In the meantime, chop the onion into small cubes.

7. Add it to soft carrots, mix. Cook for 3-5 more minutes until ruddy color, do not forget to stir the roast, otherwise it will burn.

8. Remove soft ruddy vegetables from heat and cool.

9. Prepare the potatoes. So that it does not turn black while you are preparing other vegetables, you can fill it with cold clean water. Cut it into cubes or sticks. I like soft potatoes in soups, so I prefer starchy varieties. If you want potatoes to retain their shape and texture in a dish, choose tubers with a low starch content, they usually have a white core.

10. Remove the chicken from the finished broth, let it cool. Also remove spices and vegetables, they are no longer needed. Put the pot of broth back on the fire and bring to a boil.

11. Lay the potatoes. Boil after boiling again for about 10 minutes.

12. Add roast and stir. If the soup is not thick enough, you can add half a glass of rice or buckwheat. Cook for 15-20 minutes until all ingredients are soft.

13. Separate the cooled chicken from the bone and cut or disassemble into fibers, add to the pan.

14. Add salt.

15. And add seasonings. It is not necessary to specify the spices that are indicated in the recipe, you can choose to your taste.

16. Boil the soup for another 5-7 minutes. 1-2 minutes before cooking, you can add a small bunch of fresh, finely chopped greens and turn off the stove after boiling the soup. Serve the dish warm or hot. This is how chicken broth soup will turn out - very simple and tasty.