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

Chicken broth has no less valuable properties. When cooked correctly, it turns out fragrant, light and very appetizing. Even the pickiest eaters will love a plate of delicious, freshly prepared soup.

Chicken soup - pre-preparation of meat

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

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

Chicken soup - choice of dishes

To make the chicken broth tasty and rich, it is necessary to cook the product in a large enough container. When choosing a saucepan, pay attention to the fact that the meat is completely covered with water and fits freely in the container. The liquid level should not reach the very edge of the pan, otherwise, when the broth boils, you risk staining the stove.

One liter of ready-made broth will be enough for 3-4 plates, so when you start cooking and choosing a saucepan of the required volume, take this into account to calculate the number of servings.

Chicken Noodle Soup

A quick and easy recipe for a traditional chicken soup.

Ingredients:

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

For noodles you will need:

• egg - 1 pc;
• flour - 0.2-0.4 kg;

Cooking method:

1. Fill a saucepan with 3 liters of water and put well-washed chicken meat into it. Turn on high heat and bring the broth to a boil. Carefully collect the "foam", reduce the gas and cook on low heat for 40-50 minutes.
2. While the broth comes to readiness, we start making noodles. Drive 1 egg into a deep bowl, add flour and knead the hard dough. Using a rolling pin, roll out the dough into a thin layer and cut into strips of 3-5 cm. We divide each strip into several parts depending on the required length of noodles.
3. Peel and dice potatoes and onions, strips - sweet peppers. Three carrots on a coarse grater or cut into thin half rings. We put a frying pan and pour a little vegetable or olive oil into it. When the oil is warmed up, add peppers, carrots and onions to the pan and fry for 5-6 minutes until half cooked.
4. Take out the chicken from the cooked broth and set to cool. We lay the potatoes.
5. We disassemble the cooled chicken carcass, getting rid of cartilage and bones, and cut the meat into small pieces.
6. Add the finished vegetable frying together with the chicken to the broth and let it simmer for 7-10 minutes, after which we put the noodles in the soup. The soup will be ready in 5-7 minutes. It remains to add salt, bay leaves and spices to taste.

Serving: pour the noodle soup into deep bowls and decorate with herbs, grated or halved egg. You can add some chopped garlic or hot peppers if you like.

Chicken noodle soup

A simple and delicious recipe for a rich chicken soup.

Ingredients:

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

Cooking method:

1. Pour 3 liters of water into a saucepan, place the chicken in it and leave it on high heat. When the water starts to boil, carefully remove the foam and reduce the heat to a minimum. Cook the broth for 30-45 minutes.
2. While the broth is cooking, peel and chop the vegetables. If you or your household does not like the presence of any individual ingredients in the soup (onions, carrots), but you want the broth to be beautiful and aromatic, you can add the whole vegetables right during the cooking of the meat and remove them when the broth is ready.
3. We take out the cooked meat and set aside to cool.
4. Put potatoes cut into small cubes in the broth. Fry chopped onions and carrots in sunflower or olive oil until half ready.
5. When the broth with potatoes boils for 5-7 minutes, put the meat cleaned of bones and veins in it, lay vegetable frying from carrots and onions. Cook for 10 minutes over low heat.
6. 5 minutes before the end of cooking the soup, put the vermicelli in it. Add salt, black pepper and 1-2 small bay leaves. Turn off the gas and let the dish brew under the lid for about half an hour.

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

Polish chicken soup with mushrooms

An unusually tasty and aromatic chicken soup that perfectly satisfies hunger. It can be served both cold and hot.

Ingredients:

• chicken fillet - 0.5-0.6 kg;
• mushrooms - 03-04 kg;
• onion - 1 pc;
• carrots - 1 pc;
• tomato puree - 100 g;
• ground black pepper;
• greens - parsley, dill, basil, cilantro (optional);
• salt.

Cooking method:

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

Serving: Polish soup with mushrooms is served in deep bowls or large soup cups, either hot or cold. You can decorate the dish with chopped yolk, quail eggs or small garlic croutons.

Chicken dumpling soup

When talking about how to make delicious chicken soup, you shouldn't mention chicken dumpling soup. Very satisfying and tasty, it will satisfy even the most demanding gourmets.

Ingredients:

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

For dumplings:

• egg - 1 pc;
• flour - 6-8 tablespoons;

Cooking method:

1. First of all, we wash the chicken meat and proceed to cooking the broth. We collect 3 liters of water in a saucepan, put the chicken and put it on the fire. When the water boils, we reduce the gas to a minimum and cook the broth over low heat for about 45-50 minutes.
2. While the broth is being prepared, peel the vegetables. Cut the potatoes into small cubes, finely sauté onions and carrots and fry.
3. Let's start cooking dumplings. Take the egg and separate the white from the yolk. Cover the dishes with protein with cling film and put them in the refrigerator. Add 1 tablespoon of vegetable oil, a pinch of salt and 3-4 tablespoons of flour to the yolk. Mix thoroughly. Pour about 100-200 ml of broth from a saucepan into the resulting mass and mix everything again. Pour in finely chopped garlic and herbs and add a couple more tablespoons of flour to form a viscous mass, reminiscent of homemade sour cream in density. We take the protein out of the refrigerator and beat it well until foam forms, then gently mix it into the dough.
4. We take out the meat from the broth, let it cool slightly and, if necessary, remove the cartilage or bones. Cut the meat into small pieces and put it back into the broth together with the potatoes.
5. Having brought the potatoes to half-readiness, with the help of a teaspoon we form dumplings from the dough and send them to cook for 3-4 minutes. When the dumplings float and grow in size, put vegetable frying of carrots and onions into the broth.
6. Add salt and pepper, 1-2 small bay leaves. After 5 minutes, remove the pan from the heat and let the soup steep for 20-30 minutes.

Soup Serving: Serve the dish in beautiful deep bowls, garnished with herbs.

Chicken puree soup

Delicate chicken soup with a pronounced taste and aroma that will appeal not only to adults, but also to children. Will become your family's favorite dish.

Ingredients:

• peeled chicken fillet - 0.3-0.4 kg;
• cream - 200 g;
• celery - 50 g;
• butter - 25 g;
• flour - 1 tablespoon;
• salt;
• ground black pepper;
• greens - parsley, dill, basil, cilantro (optional)

Cooking method:

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

Serving: Pour the ready-made chicken puree soup into plates, decorate with chopped herbs or small croutons and serve.

Chicken soup with groats

Delicious and nutritious chicken soup for every day.

Ingredients:

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

Cooking method:

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

Serving: Serve the soup in deep bowls, pre-garnished with finely grated cheese, herbs or a boiled egg.

The Perfect Chicken Soup - The Secrets Of Experienced Cooks

To make the chicken broth light and transparent, it is necessary to cook it over low heat and be sure to remove the "foam" when boiling. Otherwise, the dish will turn out to be cloudy and look unappetizing;

In order to achieve a pleasant yellowish tint at the end of cooking, add fried carrots or a little spices such as turmeric or curry to the broth;

To get a fragrant puree soup, you need to add already cooked vegetables to the finished chicken broth and beat the mass well with a blender.

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

We want to eat soups every day, but we also want variety every day. Having in your culinary piggy bank many recipes for this first course, you can easily surprise and delight your loved ones every day. I suggest making a delicious soup with chicken broth with durum wheat noodles. It tastes best in fresh, which is why it should not be cooked very much, but so that it is enough for one meal for the whole family. This soup has a very original presentation, I hope you will appreciate it.

Chicken broth soup with noodles

It is best to take chicken wings for the recipe, with them the soup will definitely be tastier. So let's get started.

how to make chicken soup with potatoes

• 2 liters of water
• 6 chicken wings,
• 6 small potatoes
• 2 large durum wheat noodles,
• half a carrot,
• 100 grams of hard cheese
• 3 eggs (preferably homemade),
• parsley,
• salt to taste
• seasonings as desired.

1. First, let's cook the broth. Pour 2 liters of cold water into a suitable saucepan, spread the chicken wings and set on fire for 50 minutes. At the beginning of cooking, do not forget to remove the foam if it appears. During cooking, part of the broth may boil away; it will be necessary to add water. You can cook the broth in the evening, so it will take you less time to cook.

2. While the chicken is cooking, prepare the rest of the food. Hard-boiled eggs, put them in cold water. Peel, wash and cut the potatoes into small cubes. Peel, wash and grate the carrots on a coarse grater. It is best to do all this shortly before the end of cooking the wings.

3. After 50 minutes, remove the wings from the pan, and at the same time put potatoes and carrots in it. Cook for 15 minutes. Then add salt, seasonings as desired, mix everything and add the vermicelli. Cook chicken soup with potatoes and noodles for another 10 minutes.

4. Turn off the soup.

5. Serve hot, after adding to each plate a few blocks of hard cheese, which will immediately melt, half an egg and chicken meat. You can pinch the wings, or you can put them whole. We also decorate the soup with parsley.

This chicken wings soup will go well with sour cream or bread and butter. It is better to take black bread. I wish you all Bon appetit!

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Chicken wings soup with noodles

Chicken soup always turns out to be very tasty, and thanks to the carrots fried in oil, it is also attractive in appearance. Vermicelli added to meat and potatoes makes the first course more satisfying, but does not make it heavier. This is very important, as the lunch should fill up without leaving behind the feeling that you have overeat.

Required Ingredients:

• cold water 2-3 liters,
• vermicelli (any kind) - about 100 grams,
• chicken wings 3-4 pcs.,
• potatoes - about 300 grams,
• medium-sized carrots - 1 pc.,
• onions - 1 pc.,
• bay leaf 1-2 leaves,
• fresh herbs, black pepper, salt - to taste,
• vegetable oil - for frying onions and carrots.

Description of the cooking process:

Rinse the wings carefully, cover with cold water and put the pan with them on the fire. As soon as the water boils, use a slotted spoon to remove the foam that appears on its surface and toss the bay leaf into the broth, then slightly reduce the heat and cook the meat for about 30 minutes.

Peel and chop the carrots and onions: cut the onion into small cubes, and grate the carrots on a coarse grater. Fry vegetables in vegetable oil until golden brown and set aside for a while.

Peel the potatoes and cut them into medium-sized cubes or wedges.

Remove the finished wings from the broth and immediately put the potatoes in it. At this stage, it is advisable to remove bay leaves from the soup, they have already done their job - they have given up their aroma.

After about 15 minutes, add frying to the potatoes, as well as the meat separated from the bones. By the way, it is not necessary to separate the meat from the bones, the wings can be left intact and generally cannot be removed from the soup during the cooking process.

Wait until the soup boils, and pour the noodles into it, and add salt and ground black pepper to taste.
When the noodles are completely cooked, turn off the heat and let the soup steep. The cooking time of the vermicelli must be viewed in advance on its packaging, since different kind it is different.

Soup on chicken wings with noodles is ready, it remains to pour it into plates, lightly sprinkle with fresh herbs and serve.

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Light chicken soup

Fragrant chicken soup, prepared according to this recipe, will saturate and warm in cold weather, help to cope with colds, will really like it, as well as adults who monitor proper nutrition, and small children who are picky enough in food.

This recipe for chicken soup without the traditional frying of vegetables, and this is very important in baby and diet food. For a rich broth, homemade chicken meat is recommended (it will make the soup very aromatic and you don't even need to add spices to its taste) and vegetables: onions, carrots and celery. It is preferable to use half of the chicken, which contains both the lean meat of the chicken breast and the more fatty parts of it.

For diet broth, you can replace chicken meat with turkey, or make a light soup with chicken breast.

If you choose this soup for a weight loss diet, then it is better to exclude vegetables containing starch, and remove the skin from the chicken. That is, we remove the potatoes from the recipe for this soup.

To make chicken soup with vegetables you will need:

Ingredients:

• Chicken (half) or chicken breast,
• Onions or leeks - 1 pc.
• Carrots - 2 pcs.
• Root celery - 1/3 part.
• Garlic - a couple of cloves
• Potatoes - 2 medium sized tubers,
• Coarse sea salt - to taste,
• Greens to taste.

Cooking process:

Rinse fresh chicken well, use half of the carcass or immediately cut into small portioned pieces, add cold water and cook. The water in the pan should boil, after which you should remove the foam, add a clove of garlic and a whole head of onion, which will give a unique aroma to the broth.

Reduce the fire, the chicken broth should barely languish, and not boil over high heat. Skim as needed, and after about 40 minutes remove the onion from the broth.

Peel the celery, chop it into cubes or add it directly to the soup. I like to use it just for flavor, like a whole onion.

Cut the carrots into circles and add to the chicken broth.

Remove the boiled chicken from the pan, disassemble it from the skin and bones and send it to the soup with vegetables. If the meat was loaded in portions, omit this item.

As soon as the broth with chicken vegetables boils, add the diced.

Let the vegetables cook until tender. Five minutes before cooking, salt the soup with coarse sea salt and add fresh or dried herbs. It is better not to add dill to chicken soup, it interrupts the delicate taste of chicken broth, but parsley, on the contrary, emphasizes it.

At this stage, you can add a handful of small vermicelli, such as cobwebs or stars, to children's chicken soup at this stage. Pasta manufacturers produce letters and funny animals. Children will eat such a broth with great pleasure! Do not cook the pasta in the broth for a long time, it is enough for the soup to boil again, remove the pan from the heat, cover and let it brew.

You can make delicious croutons for chicken soup by drying the bread in a dry frying pan until golden brown, turn off the heat and add a piece of butter.

Bon appetit to you, your family and friends, the site of good recipes!

Chicken meat is a tasty and healthy dietary product that is easy to digest, low in calories and high in protein and iron. Due to the valuable composition of amino acids, low level of fats and beneficial effect on the gastrointestinal tract, this product is recommended for use by both adults and children, especially in need of building material for the harmonious development of the body. In this article, we will tell you how to make a delicious chicken soup.

Chicken broth has no less valuable properties. When cooked correctly, it turns out fragrant, light and very appetizing. Even the pickiest eaters will love a plate of delicious, freshly prepared soup.

Chicken soup - pre-preparation of meat

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

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

Chicken soup - choice of dishes

To make the chicken broth tasty and rich, it is necessary to cook the product in a large enough container. When choosing a saucepan, pay attention to the fact that the meat is completely covered with water and fits freely in the container. The liquid level should not reach the very edge of the pan, otherwise, when the broth boils, you risk staining the stove.

One liter of ready-made broth will be enough for 3-4 plates, so when you start cooking and choosing a saucepan of the required volume, take this into account to calculate the number of servings.

Chicken Noodle Soup

A quick and easy recipe for a traditional chicken soup.

Ingredients:

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

For noodles you will need:

• egg - 1 pc;
• flour - 0.2-0.4 kg;

Cooking method:

1. Fill a saucepan with 3 liters of water and put well-washed chicken meat into it. Turn on high heat and bring the broth to a boil. Carefully collect the "foam", reduce the gas and cook on low heat for 40-50 minutes.
2. While the broth comes to readiness, we start making noodles. Drive 1 egg into a deep bowl, add flour and knead the hard dough. Using a rolling pin, roll out the dough into a thin layer and cut into strips of 3-5 cm. We divide each strip into several parts depending on the required length of noodles.
3. Peel and dice potatoes and onions, strips - sweet peppers. Three carrots on a coarse grater or cut into thin half rings. We put a frying pan and pour a little vegetable or olive oil into it. When the oil is warmed up, add peppers, carrots and onions to the pan and fry for 5-6 minutes until half cooked.
4. Take out the chicken from the cooked broth and set to cool. We lay the potatoes.
5. We disassemble the cooled chicken carcass, getting rid of cartilage and bones, and cut the meat into small pieces.
6. Add the finished vegetable frying together with the chicken to the broth and let it simmer for 7-10 minutes, after which we put the noodles in the soup. The soup will be ready in 5-7 minutes. It remains to add salt, bay leaves and spices to taste.

Serving: pour the noodle soup into deep bowls and decorate with herbs, grated or halved egg. You can add some chopped garlic or hot peppers if you like.

Chicken noodle soup

A simple and delicious recipe for a rich chicken soup.

Ingredients:

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

Cooking method:

1. Pour 3 liters of water into a saucepan, place the chicken in it and leave it on high heat. When the water starts to boil, carefully remove the foam and reduce the heat to a minimum. Cook the broth for 30-45 minutes.
2. While the broth is cooking, peel and chop the vegetables. If you or your household does not like the presence of any individual ingredients in the soup (onions, carrots), but you want the broth to be beautiful and aromatic, you can add the whole vegetables right during the cooking of the meat and remove them when the broth is ready.
3. We take out the cooked meat and set aside to cool.
4. Put potatoes cut into small cubes in the broth. Fry chopped onions and carrots in sunflower or olive oil until half cooked.
5. When the broth with potatoes boils for 5-7 minutes, put the meat cleaned of bones and veins in it, lay vegetable frying from carrots and onions. Cook for 10 minutes over low heat.
6. 5 minutes before the end of cooking the soup, put the vermicelli in it. Add salt, black pepper and 1-2 small bay leaves. Turn off the gas and let the dish brew under the lid for about half an hour.

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

Polish chicken soup with mushrooms

An unusually tasty and aromatic chicken soup that perfectly satisfies hunger. It can be served both cold and hot.

Ingredients:

• chicken fillet - 0.5-0.6 kg;
• mushrooms - 03-04 kg;
• onion - 1 pc;
• carrots - 1 pc;
• tomato puree - 100 g;
• ground black pepper;
• greens - parsley, dill, basil, cilantro (optional);
• salt.

Cooking method:

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

Serving: Polish soup with mushrooms is served in deep bowls or large soup cups, either hot or cold. You can decorate the dish with chopped yolk, quail eggs or small garlic croutons.

Chicken dumpling soup

When talking about how to make delicious chicken soup, you shouldn't mention chicken dumpling soup. Very satisfying and tasty, it will satisfy even the most demanding gourmets.

Ingredients:

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

For dumplings:

• egg - 1 pc;
• flour - 6-8 tablespoons;

Cooking method:

1. First of all, we wash the chicken meat and proceed to cooking the broth. We collect 3 liters of water in a saucepan, put the chicken and put it on the fire. When the water boils, we reduce the gas to a minimum and cook the broth over low heat for about 45-50 minutes.
2. While the broth is being prepared, peel the vegetables. Cut the potatoes into small cubes, finely sauté onions and carrots and fry.
3. Let's start cooking dumplings. Take the egg and separate the white from the yolk. Cover the dishes with protein with cling film and put them in the refrigerator. Add 1 tablespoon of vegetable oil, a pinch of salt and 3-4 tablespoons of flour to the yolk. Mix thoroughly. Pour about 100-200 ml of broth from a saucepan into the resulting mass and mix everything again. Pour in finely chopped garlic and herbs and add a couple more tablespoons of flour to form a viscous mass, reminiscent of homemade sour cream in density. We take the protein out of the refrigerator and beat it well until foam forms, then gently mix it into the dough.
4. We take out the meat from the broth, let it cool slightly and, if necessary, remove the cartilage or bones. Cut the meat into small pieces and put it back into the broth together with the potatoes.
5. Having brought the potatoes to half-readiness, with the help of a teaspoon we form dumplings from the dough and send them to cook for 3-4 minutes. When the dumplings float and grow in size, put vegetable frying of carrots and onions into the broth.
6. Add salt and pepper, 1-2 small bay leaves. After 5 minutes, remove the pan from the heat and let the soup steep for 20-30 minutes.

Soup Serving: Serve the dish in beautiful deep bowls, garnished with herbs.

Chicken puree soup

Delicate chicken soup with a pronounced taste and aroma that will appeal not only to adults, but also to children. Will become your family's favorite dish.

Ingredients:

• peeled chicken fillet - 0.3-0.4 kg;
• cream - 200 g;
• celery - 50 g;
• butter - 25 g;
• flour - 1 tablespoon;
• salt;
• ground black pepper;
• greens - parsley, dill, basil, cilantro (optional)

Cooking method:

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

Serving: Pour the ready-made chicken puree soup into plates, decorate with chopped herbs or small croutons and serve.

Chicken soup with groats

Delicious and nutritious chicken soup for every day.

Ingredients:

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

Cooking method:

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

Serving: Serve the soup in deep bowls, pre-garnished with finely grated cheese, herbs or a boiled egg.

The Perfect Chicken Soup - The Secrets Of Experienced Cooks

To make the chicken broth light and transparent, it is necessary to cook it over low heat and be sure to remove the "foam" when boiling. Otherwise, the dish will turn out to be cloudy and look unappetizing;

In order to achieve a pleasant yellowish tint at the end of cooking, add fried carrots or a little spices such as turmeric or curry to the broth;

To get a fragrant puree soup, you need to add already cooked vegetables to the finished chicken broth and beat the mass well with a blender.

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

It is difficult to find any part of the chicken that cannot be used to make chicken soup. Prepare chicken breast soup, chicken heart soup, chicken fillet soup, chicken giblets soup, chicken wings soup, chicken liver soup, chicken neck soup, soup from chicken legs... Chicken soup recipes are striking in their variety. Virtually every national cuisine has its own chicken soup in its arsenal. The most important thing in chicken soup is chicken broth. Welding delicious broth, You can do mushroom soup in chicken broth or vegetable soup in chicken broth. In addition to broth, chicken meat is also used. For example, you can make chicken dumpling soup, chicken puree soup, chicken meatball soup. Chicken Soup Recipe in addition to broth and chicken meat, it can include a wide variety of vegetables, cereals and other ingredients. Having chosen what you like best, you can start cooking chicken soup with noodles, chicken noodle soup, chicken soup with mushrooms, chicken soup with potatoes, chicken soup with mushrooms, chicken soup with pasta, chicken soup with vegetables, chicken soup with beans, chicken soup with cabbage, chicken soup with cheese, chicken soup with tomatoes, chicken soup with potatoes, chicken soup with lentils, chicken soup with zucchini, chicken soup with dumplings, chicken soup with melted cheese. A few words on how to make delicious chicken soup. The most delicious chicken soup is made from homemade chicken, of course. The first water must be drained to make the broth clear. The ingredients for chicken soup are usually prepared separately, and then seasoned with chicken broth, after which the chicken soup is finished. Tasty chicken soup will help to prepare spices, and chicken soup goes well with cream. Well, it will best answer the questions of how to cook chicken soup, how to cook chicken soup, how to cook chicken soup, how to cook chicken soup, a recipe with a photo.

Many women want to know how many calories are in chicken soup. Due to the abundance of possible ingredients (there is chicken soup with egg, chicken soup with buckwheat, chicken soup with rice, chicken cream soup, chicken soup with homemade noodles, chicken soup with meatballs), it is difficult to evaluate chicken soup in this sense. The calorie content of chicken noodle soup will be one, and the recipe for chicken noodle soup, chicken puree soup, chicken noodle soup, recipe for sorrel soup with chicken broth will supply your body with a completely different amount of calories. The calorie content of 100 ml of chicken broth is on average 20 Kcal, but it can fluctuate greatly depending on which parts of the chicken the broth is prepared from and whether you drained the first broth. For example, chicken breast soup, chicken neck soup, chicken fillet soup, and chicken giblets soup will initially have very different calories. Thus, you can cook light chicken soup or diet chicken soup, or you can make a rich one in fatty broth.

It is difficult to find any part of the chicken that cannot be used to make chicken soup. Prepare chicken breast soup, chicken heart soup, chicken fillet soup, chicken giblets soup, chicken wings soup, chicken liver soup, chicken neck soup, chicken legs soup. Chicken soup recipes are striking in their variety. Virtually every national cuisine has its own chicken soup in its arsenal. The most important thing in chicken soup is chicken broth. After boiling a delicious broth, you can make mushroom soup with chicken stock or vegetable soup with chicken stock. In addition to broth, chicken meat is also used. For example, you can make chicken dumpling soup, chicken puree soup, chicken meatball soup. Chicken Soup Recipe in addition to broth and chicken meat, it can include a wide variety of vegetables, cereals and other ingredients. Having chosen what you like best, you can start cooking chicken soup with noodles, chicken noodle soup, chicken soup with mushrooms, chicken soup with potatoes, chicken soup with mushrooms, chicken soup with pasta, chicken soup with vegetables, chicken soup with beans, chicken soup with cabbage, chicken soup with cheese, chicken soup with tomatoes, chicken soup with potatoes, chicken soup with lentils, chicken soup with zucchini, chicken soup with dumplings, chicken soup with melted cheese. A few words on how to make delicious chicken soup. The most delicious chicken soup is made from homemade chicken, of course. The first water must be drained to make the broth clear. The ingredients for chicken soup are usually prepared separately, and then seasoned with chicken broth, after which the chicken soup is finished. Tasty chicken soup will help to prepare spices, and chicken soup goes well with cream. Well, it will best answer the questions of how to cook chicken soup, how to cook chicken soup, how to cook chicken soup, how to cook chicken soup, a recipe with a photo.

Many women want to know how many calories are in chicken soup. Due to the abundance of possible ingredients (there is chicken soup with egg, chicken soup with buckwheat, chicken soup with rice, chicken cream soup, chicken soup with homemade noodles, chicken soup with meatballs), it is difficult to evaluate chicken soup in this sense. The calorie content of chicken noodle soup will be one, and the recipe for chicken noodle soup, chicken puree soup, chicken noodle soup, recipe for sorrel soup with chicken broth will supply your body with a completely different amount of calories. The calorie content of 100 ml of chicken broth is on average 20 Kcal, but it can fluctuate greatly depending on which parts of the chicken the broth is prepared from and whether you drained the first broth. For example, chicken breast soup, chicken neck soup, chicken fillet soup, and chicken giblets soup will initially have very different calories. Thus, you can cook light chicken soup or diet chicken soup, or you can make a rich one in fatty broth.