Easy to prepare, chicken breast soup is part of almost any diet. Nutritionists value the dish for its low calorie content, high nutritional content and saturation with vital elements - amino acids and B vitamins. Doctors recommend cooking fresh chicken breast soup as often as possible if it is important for a person to restore health and gain strength.
Ingredients
How many and what products do you need to prepare to cook soup:
- chicken breast – 2 pcs.;
- potatoes - 4 tubers;
- onion – 1 head;
- carrot – 1 pc.;
- garlic – 3 cloves;
- sweet bell pepper – 1 pc.;
- mustard with horseradish – 2 tbsp. l.;
- cauliflower - to taste;
- greenery;
- peppercorns - several pieces;
- salt;
- water – 2 l.
The secret to the perfect broth
It’s easy to cook chicken breast broth, although, as in any cooking, there are some tricks here too. The “secret” recipe for the perfect broth is to use white chicken meat - breast. This part of the bird contains virtually no cholesterol.
To reduce the calorie content of the final product, it is worth using the breast: light meat produces a light broth. It will help to reduce the calorie content of the soup and remove fat (if possible) and skin from the meat.
The recipe for an ideal broth is based on cooking it from high-quality - not frozen, but only chilled - meat in clean water. If low calorie content is needed, then the first broth is not only cleared of noise (the suspension appearing on the surface of boiling water), but also drained immediately as soon as it boils until the foam is completely removed.
The meat is re-filled with boiled water, in which it is cooked for another half hour after the fresh portion has boiled. The noise should also be removed from the second broth, i.e. at the moment of boiling, the foam that appears is removed with a slotted spoon.
If a higher calorie content is allowed, then the recipe allows you to cook the soup in the first broth.
Cooking process 
Makes 5 servings.
Calorie content of 100 g of ready-made soup is from 25 kcal.
Preparing the dish will take 1 hour, including the preparation of vegetables.
Recipe
- Chicken breasts are thoroughly washed. If a reduced calorie content of the broth is required, then they should be cleared of skin and fat.
- The meat is cut into small pieces, placed in a pan and filled with cool water.
- A strong fire turns on.
- When the water boils, the foam is removed.
- Preparing vegetables involves washing, peeling and chopping them. Potatoes are cut into cubes, carrots and bell peppers into strips, onions and garlic into small cubes. The inflorescences are carefully cut from the cauliflower.
- The recipe requires adding vegetables 15-20 minutes after the broth boils.
- After this, you need to cook the soup for another 10-15 minutes over low heat with the lid closed. So, how long chicken should be cooked can be determined by the softness of the boiled meat, but it is believed that no more than 30-35 minutes;
- At the end - as any recipe states - add salt and pepper (how much, not the taste), and add mustard and horseradish.
It is not recommended to add hot spices to chicken breast soup: they can cause swelling. The finished dish is decorated with greens after it has been poured into plates. Add as much sour cream or light mayonnaise as you need. It is paired with a salad of fresh chopped vegetables seasoned with olive oil and bread.
Ingredients for cooking:
- Chicken breast – 500 grams;
- Pasta – ¾ cup;
- Potatoes - 5-6 tubers;
- Carrots - 1 piece;
- Garlic – 1-2 cloves;
- Salt – 1 tablespoon;
- Greens to taste.
How to cook chicken breast soup
We cut the chicken breast into small pieces (we don’t throw away the bones, but put them in a saucepan along with the meat), wash them, then put them in a saucepan and put them on the fire. Bring to a boil, simmer for five to seven minutes until thick foam appears and... pour the broth into the sink.
Then fill the chicken with filtered water again and put it on the stove again. You can do this procedure once. As for me, at first I was content with a single preliminary boiling. But I gradually got a taste for it and now I’m draining the first three (!) broths, and the photo below shows why. It is simply useless to collect such abundant, dirty foam; it is easier to wash the saucepan, rinse the chicken under running water and put everything to boil again. The fourth broth is now clean, transparent, and you can cook the chicken in it until the very end.
The potatoes will need to be peeled, then washed to remove sand and dust, and cut. Slicing does not play an important role; you can cut it into cubes or bars, the main thing is that the potato pieces are convenient to eat with a spoon. Dip into the broth, and get to the carrots yourself.
Carrots are needed not only to make the soup tastier and brighter. Lightly fried carrots in a small amount of vegetable oil perfectly brightens the broth, making it beautiful, light, and golden. Therefore, peel the carrots, cut them into small pieces or simply grate them. Heat a frying pan with vegetable oil - no more than a teaspoon. If you pour more, then unappetizing oil spots will float in the soup, and it will not turn out very tasty due to the large amount of fat.
Lightly fry the carrots for 5-7 minutes, stirring as needed.
Add the pasta to the boiling soup and immediately stir for a few minutes. It is important that the pasta does not stick together, then it will be difficult to separate them. Cook until pasta is al dente (8 minutes), then add salt.
For my amount of food and 3 liters of water, 1 incomplete tablespoon of coarse sea salt is enough for me.
Now you can add the fried carrots. Cook everything until the ingredients are ready, this will take about 5 minutes.
Peel a clove or two of garlic and chop it smaller. We also chop the greens - I use parsley and dill frozen from the summer, grown in my own garden bed. After which the fire under the soup must be turned off. Add the herbs and garlic, stir, close the pan with a lid and let it brew for a few minutes.
This soup is good with regular black bread, lightly greased with butter. That's all - just 1 hour, and the delicious, healthy dietary soup is ready.
Add a recipe
To favorites
Total 1 comment
- Alexander
The fourth broth turns out to be clean, transparent... and tasteless. What is foam? Foam is protein compounds denatured by boiling. This is not poison, not disgusting. This is an ordinary PROTEIN with unwound RNA helices. It's stupid to throw away useful compounds. If I’m still ready to agree about the first drain of the broth - during pre-sale preparation, chickens can be treated with chlorine and pumped with other chemicals, then as for “HURRAY! MY BROTH IS THE FOURTH!!!”, then this is just stupid.
The soup contains a lot of potatoes (not a diet soup at all, given the presence of pasta) and little meat. 500 grams of breast is not enough for 3 liters of water. The photo shows ANOTHER soup!
“That’s all - just 1 hour, and the delicious, healthy dietary soup is ready.”
And yes, chicken breast soup takes a maximum of 25 minutes to cook.
From the breast. This is one of the simplest and most delicious first course options for lunch.
Diet fantasy
There is no part of a chicken carcass from which it would be impossible to cook soup. Almost everything is useful for this: necks, legs, wings and even offal. But the best thing is chicken breast soup. The dish is prepared simply and relatively quickly. Of the ingredients on the work table, you need the following products: for one chicken breast you need half a liter of water, 3 potatoes, an onion, 1 carrot, a spoonful of tea salt (preferably sea salt), a couple of bay leaves, ground pepper and some herbs.
Regardless of which semi-finished product is chosen, the preparation of such soup always begins with broth. To do this you need:
- Rinse the breast well, place in a deep saucepan and fill with cold, clean water.
- Place the container on high heat and bring to a boil.
- Remove the foam, add a laurel leaf, reduce the flame and leave the meat to cook quietly.
- After half an hour, remove the breast, cut into medium pieces and put back into the pan.
- Peel the carrots and onions, chop them in any convenient way and add them to the boiling broth.
- Cut the peeled potatoes into cubes and also add them to the boiling mass.
Chicken breast soup will be ready as soon as the potatoes are cooked. This will take no more than ten minutes. At the very end, you can pepper the dish, and it is better to add greens directly to the plate.
Useful Basics
Chicken meat is very healthy, and the breast is generally considered the most dietary part of it. White meat has always been valued much higher than red. In the old days, broth made from it was even considered medicinal. It was prepared for people weakened by a serious illness. Oddly enough, the dietary product really gave me strength and got me on my feet. It is actually tasty, moderately rich and very satisfying. Even young mothers make chicken breast soup for their babies. What's so special about it? What exactly makes this part of the chicken so good? Scientists have determined that breast contains a lot of phosphorus. There is even more of it in many seafood or fish. White chicken meat contains special substances that help restore bone tissue, which is very helpful for various injuries and fractures. It has less cholesterol than, for example, legs. In addition, doctors recommend eating boiled fillet for those who have stomach or intestinal problems. People with heart disease can also eat it without fear. In addition, a huge amount of other minerals and vitamins makes this meat extremely beneficial for the human body. Despite this, it contains only 20 kilocalories (per 100 grams of product). This fact has been adopted by the part of people who monitor their weight.
Suitable option
As a rule, soups are cooked with the addition of some cereals. This option is most familiar to residents of Russia and other Slavic countries. One of the most common is chicken breast rice soup. Its recipe is not much different from others. The ratio of products should be approximately the following: for 350 grams of fillet - 2 potatoes, 5 tablespoons of rice, 1 carrot, 1 onion, 2 cloves of garlic, some fresh herbs and 2 processed cheese.
Cooking method:
- Prepare broth from chicken fillet. Remove the meat to a separate plate.
- Add rice to it along with peeled and chopped vegetables.
- Cut the boiled chicken into slices and also place in the pan. The products should be cooked together until the potatoes are ready.
- At the very end of the process, add grated garlic, salt and cheese.
It turns out to be a very appetizing and aromatic chicken breast soup. The recipe will appeal to those who like fairly thick first courses or creamy soups.
Minimum calories
Chicken breast soup with noodles is very easy to prepare. There's even an option that allows you to turn a regular dish into a low-calorie concoction. The set of products for this should be almost standard: chicken fillet, vegetables (onions, carrots, potatoes), herbs, salt, pasta.
The cooking sequence changes slightly here:
- First, add water to the meat and cook for a little (10 minutes).
- Drain the broth along with the fat into the sink.
- Refill the meat with fresh water and place on the stove.
- At this time, you can do vegetables. Chop the carrots and potatoes fairly large, and the onion into thin rings.
- After making sure that the meat is well cooked, add vegetables to the pan.
- After waiting for some time (until the potatoes are cooked), add sautéed onions and pasta to the boiling soup. Vermicelli is best.
After 5-6 minutes, you can add the greens and remove the pan from the heat. This soup is perfect for dietary nutrition. It will help not only to heal, but also to lose weight.
Tenderness of taste
For young children, chicken breast and potato soup is usually pureed. For this method you will need: 1 kilogram of white chicken meat, 1 carrot, onion and 5 potatoes. In addition, you also need a leek stem, parsley, celery and parsnip roots, salt, bay leaf, pepper and any herbs.
The cooking process begins as usual:
- Cut the fillet into pieces and place in a pan.
- Send chopped carrots and onions there along with roots.
- Fill everything with water and then put it on fire. At the very end of cooking the broth, add pepper, salt and bay leaves.
- Strain the broth, pour into another container and cook again.
- Add potato and leek cubes.
- Strain the finished broth again.
- Place the vegetables and meat into a blender, add salt and beat slowly.
- Gradually adding broth, turn the mixture into a homogeneous mass.
Place the aromatic puree on a plate and garnish with herbs. The soup in the form of a delicate cream will definitely appeal to young children and older people.
Equipment at the hostess's service
These days, there are a huge number of kitchen appliances that help housewives cope with hard work. Take, for example, a slow cooker. Its capabilities are amazing. You couldn't ask for a better cooking assistant. Knowing how much time and effort usually goes into first courses, I can’t even believe how quickly and easily you can prepare chicken breast soup in a slow cooker.
First you need to lay out all the products on the work table. You will need the following set: 2 breasts (remove the skin first), an onion, salt, 1 carrot, vegetable oil and any vermicelli.
Rules and stages of preparation:
- Place the chopped onion in a bowl and saute it in oil, setting the “Fry” mode.
- Place the rest of the food there, after cutting them to your liking, and fill everything with water. Turn on the “Extinguishing” mode.
- At the very end of cooking, add spices and pasta.
Smart technology allows the housewife to forget about work for a while. There is no need to ensure that the boiling mass does not escape by constantly adjusting the strength of the flame. Using a multicooker is always calm, fast and very clean, which is also important.
Chicken breast soup is probably one of my favorite soups. It always turns out very tasty and quite dietary. A true classic of taste. Children, teenagers, adults and old people like this soup. Not a drop of oil, with rich chicken broth.
Add salt to the soup at the very end, bringing it to the desired taste. Then the amount of salt will be reduced.
Cut the chicken breast into large pieces.
Pour 2.5 liters of cold water into a saucepan and put on fire. Place meat in water. Turn up the heat to high and bring to a boil. Reduce heat. Using a slotted spoon, carefully remove the rising foam and continue cooking over low heat.
Peel the potatoes and carrots, wash and chop. Place the chopped vegetables in the pan with the cooking meat and simmer over low heat until cooked.
My kids don't like onions in soup, so I boil the whole onion and then remove it from the pan. If you don’t have such “childhood difficulties” with onions, then just chop them finely and cook them together with vegetables. Your dietary chicken breast soup will benefit from this.
Chicken breast cooks quickly, and the cooking time for breast soup depends on the cooking time for the potatoes. Cook the soup over low heat, do not allow it to boil too high, so that the broth turns out clear and, as they say, “does not become saponified.”
So, the potatoes are cooked, the meat is ready, add the “star” pasta filling. Mix immediately so that it doesn’t stick together and you don’t end up with one big dumpling. Salt and pepper to taste. Put in a bay leaf. Continue cooking over low heat until the “stars” are ready.
Remove from heat, bring to final taste, sprinkle with finely chopped dill.
Diet soup with chicken breast is ready!
Recipe for chicken breast soup with noodles:
To prepare the broth, you need to wash the chicken breast, cut it into pieces and let it cook. For a given amount of ingredients you need about 2.2.5 liters of water. It is poured by eye, but keep in mind that some of it will boil away when preparing the broth. Immediately after the chicken, peeled onions and carrots are placed in the pan, but in their entirety. As soon as the water boils, you need to remove the formed foam and screw on the stove.
Add salt to the broth and continue cooking for 30-40 minutes over low heat.
Then take out the onions and carrots, they have already done their job - they gave flavor to the broth. Cut the potatoes into cubes and add them to the pan, cook for 10-15 minutes. Frying is done separately. Finely chop the onion, grate the carrots on a medium grater and fry this duo in vegetable oil in a frying pan until golden, then pour it into the soup. The next ingredient in the soup is vermicelli, after adding it, add salt and pepper and cook the dish for 5-10 minutes until done.
- This is a classic of Georgian cuisine.
chicken breast - 1 piece;
tomato paste - 0.5 cans;
onion - 1 piece;
garlic - 2 pcs;
rice - 100 grams;
bay leaf - 2 pcs;
salt, pepper, cilantro, suneli hops to taste.
Preparation:
Boil the chicken breast in salted water for 30-40 minutes. In the meantime, rinse the rice; if this is not done, the dish may turn into porridge. When the broth is ready, remove the breast from it and add the rice and let it cook.
While the rice is cooking, fry the pre-finely chopped onion over low heat. The main thing is not to overcook: when the onion is slightly browned, add tomato paste to it. A couple of tablespoons of pasta can also be added to the broth in which the rice is cooked.
While the onions are stewed with tomato paste and the rice is cooked, separate the chicken meat from the bones (if any), cut it into pieces and add it back to the broth.
Next, add the tomato mixture to the broth with pieces of breast and rice and cook over low heat until cooked. Grated garlic on a fine grater and placed in a pan along with bay leaf, cilantro, pepper, salt and suneli hops will give the dish an unforgettable aroma and exquisite taste. 
Ingredients needed to make soup:
chicken breast - 1 piece;
potatoes - 3 pcs;
buckwheat - 200g;
carrots - 2 pcs;
onions - 2 pcs;
tomatoes - 4 pcs;
salt, pepper and soup seasonings to taste.
Chicken breast soup recipe:
Set the broth with chicken breast to cook. Meanwhile, rinse the buckwheat well. Finely chop the onion, chop the carrots into strips and place in a frying pan with vegetable oil. Cut the potatoes into cubes or into carrot strips, whatever you like.
When the broth simmered for 30 minutes, the chicken kidney meat was cooked. Add buckwheat to the pan and cook for about 20 minutes. Then add the frying and after 5 minutes - chopped tomatoes and potatoes. Add salt, pepper and taste - when the card is soft, you can eat the chicken breast soup. 
Ingredients needed to make soup:
chicken breast - 1 piece;
potatoes - 3-4 pcs;
pearl barley - 150 g;
onion - 2 pcs;
carrots - 2 pcs;
cauliflower - 200 g;
salt, pepper, herbs and spices to taste.
Preparation:
Wash the chicken breast, place in a saucepan and cover with cold water. Wait until it boils and immediately remove the resulting foam. Peel and wash the onions and carrots, add to the pan and leave the broth to simmer for about 30 minutes.
While the broth is cooking, wash the pearl barley, peel, wash and chop the potatoes. Chop the remaining onions and grate the carrots, place them in a heated frying pan and fry until golden brown.
When the broth is cooked, you need to remove the meat from it, let it cool, divide it into pieces and throw it back into the pan, but together with the pearl barley. After 15 minutes, add the roast and potatoes to the soup, cook for 10 minutes.
Divide the cauliflower into florets, rinse and add to the almost finished soup. Since cabbage cooks very quickly, the dish is ready in 5-7 minutes. Salt, pepper, add herbs, all to taste and bon appetit. 
This cold soup is prepared very quickly. Just 15 minutes and you can enjoy a light dish.
chicken breast - 1-2 pcs;
sparkling water - 300 ml;
kefir - 300 ml;
rice vinegar - 2 tbsp. spoons;
cucumbers - 2 pcs;
radishes - 5 pcs;
chicken egg - 2 pcs;
bay leaf - 1-2 pcs;
Salt, pepper, dill, parsley, green onions, cilantro to taste.
Preparation:
Cut the chicken breast into small cubes and boil in boiling water, add salt, pepper, bay leaf. Boil the eggs separately in boiling water and cool under running water.
Cut cucumbers, radishes and eggs into small cubes. Mix sparkling water, kefir and vinegar. Pour the chopped ingredients into the “broth”, add salt, pepper and mix.
Before serving the soup, garnish each plate separately with finely chopped parsley, dill, green onions and cilantro. This chicken breast soup is especially popular in the summer. You can see another recipe. 
This recipe is specific, it will appeal to lovers of spice.
Ingredients needed to make soup:
chicken breast - 1 piece;
Shiitake mushrooms - 1 cup;
lime - 1 piece;
lemon grass - 30-50 g;
curry - 1 teaspoon;
fish sauce - 1 teaspoon;
shallots - 2-3 pcs;
carrots - 1 piece;
bean sprouts - 0.5 cups;
chili pepper - 1 pc;
cilantro, fresh mint and salt.
Preparation:
Let the broth with chicken breast cook for half an hour in a medium-sized saucepan. Peel and chop the shallots. Chop the lemon grass. Remove the root and seeds from the chili pepper and cut it into small pieces. Peel and cut the shiitake mushrooms. Cut the chicken breast removed from the broth into strips and return it to the pan.
Add 2 slices of lime, onion, ginger, fish sauce, mushrooms, chili pepper, curry, lemon grass to the boiling broth. Turn down the heat and continue cooking for 10-15 minutes. Add bean sprouts, cilantro, diced carrots and cook for about five minutes until tender.
Sprinkle with lime juice and salt. Serve the soup immediately hot, garnishing each bowl with lime slices, mint and cilantro. 
Ingredients needed to make soup:
chicken breast - 1 piece;
half-smoked sausage - 150 g;
potatoes - 2-3 pcs;
carrots - 1 piece;
onion - 1 piece;
processed cheese - 1 piece;
salt and pepper to taste.
Preparation:
Remove the chicken breast from the pre-cooked broth and cook the diced potatoes. Meanwhile, finely chop the onion, grate the carrots and cut the sausage and chicken breast into cubes. Fry all ingredients in a frying pan.
Add grated processed cheese and fry to the broth in which the potatoes are almost cooked (20 minutes). Let it simmer for another 5 minutes, add pepper and salt and the soup is ready to eat. 
Pea soup with chicken breast and beans
Ingredients needed to make soup:
chicken breast - 2 pcs;
canned corn - 1 can;
canned beans - 1 can;
canned chickpeas - 1 can;
Salt, marjoram, celery, paprika, garlic to taste.
Preparation:
Set the broth to boil with one chicken breast, cut the other into pieces and fry until golden brown.
Chop the garlic and celery and lightly fry.
Pour beans, peas, corn, paprika, pepper, salt, fried garlic and celery into the broth. Cook the soup over medium heat for about 15 minutes. Add majoram and slices of fried meat before eating. By the way, you can also cook. 
Ingredients needed to make soup:
chicken breast - 2 pcs;
spaghetti;
dried squid - 5 tbsp. spoon;
Salt, parsley and potato chips to taste.
Preparation:
Set the broth to cook in a three-liter saucepan with two chicken breasts.
After half an hour, remove the breasts and cut them into small pieces. Meanwhile, boil broken spaghetti or vermicelli in the prepared broth. Add dried squid and chopped meat to the soup, add salt to taste. Quick extraordinary soup is ready. When serving, add chopped parsley and chips to the bowl. 
Ingredients needed to make soup:
chicken breast - 1 piece;
pearl barley - 150 g;
canned corn - 150 g;
red bell pepper - 1 piece;
carrots - 2 pcs;
onion - 1 piece;
salt, marjoram, parsley, ground black pepper to taste.
Preparation:
Let the broth with chicken breast cook for half an hour. After it is cooked, remove the breast, separate the fillet from the bone (if any) and cut into small pieces.
Peel, wash and finely chop the onion, cut the carrots into strips. Remove the stem with seeds from the sweet pepper and cut into strips, just like carrots. Fry all the ingredients over low heat for about 3 minutes and transfer to a pan where the pearl barley should already be cooked.
Boil. Add corn and chicken fillet to the soup, season with majoram, add salt, pepper and cook for 5 minutes. Before serving, garnish the soup with herbs.
Everyone loves soups
Chicken meat is very easy to digest, it is healthy and dietary at the same time. Chicken breast broth is light and appetizing; it is very good for both adults and children.
There are still many, many recipes for making soups with chicken breast. Moreover, every housewife is able to give free rein to her imagination and come up with an individual special recipe. It is not necessary to follow the writing instructions. By experimenting with adding ingredients, you may find a new family favorite or culinary masterpiece.
Loading...