Chicken leg soup recipe. Chicken broth from legs is rich and aromatic. Chicken cream soup and potato bast shoes

Chicken broth is easy to make. This essential home cooking ingredient is used for cooking almost every day. A simple chicken leg broth recipe with step-by-step photos will help novice cooks. If you are not on a strict diet, then cook the chicken with the skin on. The fat formed during cooking can be removed with a napkin or cooled and collected with a spoon. For a strict dietary menu, the skin is usually removed. Using this recipe, you can prepare broth for a patient, for example, after surgery. In this case, there is no need to add pepper, and reduce the amount of salt compared to a regular meal.

Cooking time: 1 hour
Number of servings: 3

Ingredients for chicken leg broth

3 chicken legs;
1 bunch of parsley;
1 carrot;
1 onion;
2 cloves of garlic;
1 parsley root;
3 bay leaves;
black pepper, salt, water.

Method for making chicken broth from chicken legs

Place the legs in a bowl of cold water, wash thoroughly and rinse. If necessary, if there are remains of feathers, singe them over gas. Then place the legs in a soup pan of a suitable size (2-3 liter capacity).

Rinse a bunch of parsley under the tap, tie it tightly with culinary or ordinary thread, and place it in a saucepan. In addition to parsley, dill and celery are good herbs.

Peel the carrots with a vegetable scraper, cut into thick slices, and throw into the pan.

We crush the garlic cloves directly in the peel with a knife. Cut the onion in half. By the way, there is no need to peel the onion; its peel gives the chicken broth from the legs a golden color. We will also need dried or fresh parsley root; together with fresh herbs, this seasoning will enrich the taste and aroma.

So, throw the onion, garlic and parsley root into the pan!

Place the pan on the stove and bring to a boil over low heat. As soon as the water boils, reduce the gas to the minimum setting. Remove the foam with a slotted spoon, cover the pan with a lid, and cook the chicken broth for 50 minutes.

We take the chicken out of the pan, strain the broth through a sieve - you can throw away the vegetables and seasonings: everything they needed was given away during cooking.

To make the broth transparent, fold a piece of gauze into four layers and place it on a sieve. Pour out the broth - a fine suspension will remain on the fabric, and the clear liquid will flow into the pan.

Broth for a patient or for a diet menu must be degreased. To do this, place the pan in the refrigerator; when the fat on the surface hardens, carefully remove it with a tablespoon.

Serve the chicken broth from the legs hot or warm, sprinkle with herbs and freshly ground black pepper. Bon appetit!

You can boil a large pot of broth, pour it into bowls and freeze it in the freezer - you will get an excellent semi-finished product, indispensable in the household for making soups, gravies and sauces.

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

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

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

Homemade Chicken Noodle Soup Recipe

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

Ingredients:

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

Prepare homemade chicken noodle soup like this:

Bring the contents of the pan to a boil over high heat, reduce the heat to moderate or even low heat and cook for 40-50 minutes.
While the broth is cooking, you need to prepare homemade noodles by kneading a stiff dough from flour and 1 egg in a bowl. Roll out the kneaded dough as thinly as possible into a sheet, from which cut into narrow ribbons of your preferred length.
Cut the peeled fresh potatoes into cubes, cut the peeled fresh carrots into thin slices or grate them 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 the potatoes into boiling prepared broth, after removing the cooked meat from it.
The entire contents of the pan should be simmered over medium heat for 10-12 minutes, and then the finished chicken, cleaned of bones and cartilage, and homemade noodles prepared for the broth are returned to the chicken soup. In this composition, cook the chicken soup from boiling for another 5 minutes. Serve the soup hot in tureens or deep plates and garnish with chopped dill or parsley and half a boiled egg.

Homemade chicken noodle soup

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

Ingredients:

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

To prepare chicken noodle soup at home like this:

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

Chicken Dumpling Soup Recipe

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

Ingredients:

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

For the dumplings:

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

Here's how to prepare chicken soup with dumplings:

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

Chicken Rice Soup Recipe

There are no strictly fundamental differences from other chicken soups in this recipe, but the 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.

Prepare chicken soup with rice as follows:

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

Easy recipe for creamy chicken soup

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

Ingredients:

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

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

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

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

Spring recipe for chicken soup with sorrel

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

Ingredients:

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

Prepare chicken soup with sorrel according to the recipe:

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

Chicken Corn Soup Recipe

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

Ingredients:

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

According to a simple recipe, cook chicken soup with corn as follows:

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

Recipe for chicken soup with mushrooms in Polish

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

Ingredients:

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

Prepare chicken soup with mushrooms in Polish as follows:

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

Chicken Egg Soup Recipe

Ingredients:

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

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

Original recipe for chicken broccoli soup

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

Ingredients:

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

According to the original recipe: chicken soup with broccoli - prepare as follows:

Place chicken breasts in a saucepan with water, bring them to a boil and remove, and leave the broth on the fire for another 30 minutes.
Disassemble the slightly cooled meat into pieces. Cut the peeled onion into half rings and fry it in a frying pan with olive oil until tender. Cut the peeled carrots into wheels and add to the fried onions and continue to fry them together for 5 minutes.
Rinse the broccoli, disassembled into florets, under running water and allow to drain in a colander, then add it to the vegetables and simmer over low heat, covered, for 10 minutes.
All that remains is to add chicken meat and stewed vegetables, salt, pepper and other spices to the boiling broth and continue to cook the chicken soup with broccoli 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 light and clear. Be sure to remove the noise with a special slotted spoon so as not to spoil the appearance of the broth with ugly flakes.

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

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

Every housewife's home cookbook must contain recipes for light and simple soup. Most often it is prepared with chicken meat, since it is the fastest to cook. Although this dish is dietary, it is tasty, budget-friendly, and with the addition of potatoes it is also filling. The soup is often prepared for children, and adults eat it with pleasure. A flavorful dish can be supplemented with a variety of ingredients: pasta, cereals, vegetables and even mushrooms, but, as a rule, one of the ingredients remains unchanged - potatoes.

Recipe 1: Quick chicken soup with potatoes

Ingredients:

Chicken – 500 g;
Medium potatoes – 4 pcs.;
Onions – 1 pc.;
Medium carrots – 1 pc.;
Bay leaf – 1 pc.;
Black peppercorns – 3 pcs.;
Greens, salt, to taste.

Step-by-step preparation:

Cut the chicken into pieces, put it in a saucepan, fill it with water and put it on the fire. When it boils, put half a peeled carrot, an onion, black pepper and a bay leaf into the pan. Turn the heat to low and cook for about 40 minutes until the meat is completely cooked. Don’t forget to skim off the foam and remove the onions, bay leaves and carrots after 15 minutes. The broth is ready.
The potatoes need to be peeled and cut into large cubes and placed in the pan along with the other half of the carrots when the chicken is cooked. Continue cooking until the vegetables are completely cooked. Season the finished potato soup with salt and pepper to taste and add herbs. Serve in warmed bowls.

Recipe 2: Chicken soup with potatoes and melted butter

Ingredients:

Chicken – 300 g;
Onions – 1 pc.;
Ghee butter – 30 g;
Potatoes – 200 g;
Parsley, salt, pepper - to taste.

Cooking method:

Cut the chicken into pieces and cook the broth. For a beautiful color of the broth, you can add pieces of carrots or unpeeled onions. After boiling, skim off the foam and add peppercorns, bay leaves, and you can add parsley root and celery stalks. After the broth is cooked, strain it and pour it over the chicken again. Finely chop the onion and add it to the soup.
Peel and cut the potatoes into large cubes and also place them in the pan. Add melted fat here, add salt and pepper and cook until the potatoes are fully cooked. Instead of butter, you can fry onions in vegetable fat, then you won’t need to add melted butter. Serve the soup with finely chopped parsley.

Recipe 3: Chicken soup with spider web noodles and potatoes

Ingredients:

Chicken (legs, wings, backs) – 0.35 kg;
Potatoes – 0.3 kg;
Spider web vermicelli - 0.15 kg;
Carrots – 0.2 kg;
Onion – 0.15 kg;
Vegetable oil – 0.05 l;
Salt, bay leaf;
Parsley root and greens.

First, fill the pan with the chicken leg with water. Bring to a boil over high heat. We drain the boiled water, so our broth will turn out more transparent. Fill the pan with the ham with water again. Wash the carrots for the broth, peel them and divide them crosswise into two parts. Place half of it in a saucepan.
Salt the water that has boiled for the second time in a saucepan, add parsley root and bay leaf. Cook the broth for about an hour over low heat, so that the water gurgles slightly, until the meat is cooked. Grate the second half of the peeled carrots on a coarse grater. Peel the onion and cut into small cubes. We will make a roast out of this.
First sauté the onion in a heated frying pan with vegetable fat, then add the carrots. Fry the onions and carrots for about 5-7 minutes to prepare the frying for the soup. Our soup requires potatoes to make it more filling. Peel and cut the potatoes into small cubes.
After about an hour, the leg will be cooked in the broth. You can check the readiness of the meat by lifting it over the broth with a tablespoon; if the meat comes away from the bone, it means it is ready. Place the carrots and chicken legs in a bowl, leave to cool a little, then we will return it to the chicken soup with potatoes. Then separate the meat from the bone and cut the carrots into slices.
Prepare vermicelli for soup. It’s better to take small vermicelli, like “spider webs”, it cooks quickly and is tasty. Next, put the potatoes in the pan, bring the broth to a boil, and reduce the heat. When the potatoes are cooked, add the cobwebs and sauté one by one. Boil the soup for a few minutes.
Afterwards, put the cut meat and chopped boiled carrots into the boiling soup. Mix everything and cook for about 5 more minutes. Wash the parsley thoroughly and chop it finely. You can use other greens you like. Add parsley, cover the pan with a lid, turn off the gas.
This soup is quick and easy to prepare, and the ingredients it contains are usually always stored in our refrigerators. Can be served with croutons.

Recipe 4: Ukrainian chicken soup with potatoes and dumplings

Ingredients:

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

Ingredients for dumplings:

2 eggs;

flour;

2 tablespoons milk;

salt.

Cooking method:

Chicken legs, thighs or half a chicken are poured with cold water, brought to a boil, carefully remove the resulting foam, reduce the heat and leave the broth to simmer for about forty minutes. After half an hour, the broth should be salted to taste. The chicken is removed from the soup.
The potatoes are peeled, cut into cubes or cubes, added to the soup and boiled until the potatoes are ready. The onion is crushed and fried in melted butter until golden brown. Dip the onion into the soup about five minutes before it’s ready.
For dumplings, dough is mixed from eggs, milk and flour. It should be soft and easy to pinch off. After frying, you can put the dumplings into the chicken soup. Small pieces of arbitrary shape are plucked from the dough and thrown into the boiling broth. You can use two teaspoons or coffee spoons to separate the dumplings. To prevent the dough from sticking to your hands or spoon, moisten your fingers or spoon with water.
The dish is considered ready when all the dumplings float to the surface. At this moment, add peppercorns and bay leaves, add a little salt, simmer over low heat for three minutes and remove from heat. Everyone will definitely like this soup with potatoes and dumplings!

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

Ingredients:

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

Step-by-step preparation:

Rinse the chicken fillet under cold running water and cut into small pieces. Heat a frying pan and put some butter on it. Melt the butter and add the pieces of meat. Fry until crust forms, stirring occasionally.
Wash the potatoes and remove the skins. Cut it into small cubes. Pour cold water over the chopped potatoes and leave for a few minutes to release the starch. Rinse the potatoes several more times under running cold water.
Peel the carrots washed in water and cut them into slices. Peel the onions and chop finely. Rinse the sweet bell peppers under running cold water and remove the core. Cut the pepper into half rings. Heat the sunflower oil in a frying pan. Place chopped onion in a hot frying pan, add carrots and bell pepper. Fry the vegetables over high heat for several minutes.
Pour water into a saucepan and bring it to a boil. Place potatoes, chicken, and fried vegetables in boiling water. Add salt to taste. Bring the soup to a boil over high heat, then simmer over medium heat for about 20 minutes more.
Rinse quail eggs for chicken soup in cold running water. Then break each egg directly into the boiling soup, stirring gently. Please note: the soup must be constantly simmering for the eggs to set.
10 minutes after adding eggs to the chicken and potato soup, add thin noodles and pour in cream. Then stir the soup thoroughly and add spices to taste. Cook the soup for a few more minutes.
Pour the finished soup into bowls and sprinkle finely chopped herbs on top. The soup is best served with cheese croutons.

Recipe 6: Chicken soup with potatoes and dumplings

Ingredients:

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

Cooking method:

First you need to wash the chicken, put it in a pan and fill it with cold water. Bring the broth to a boil, remove the foam and reduce the heat. Add salt to the chicken broth, add peeled carrots, onions, bay leaves, allspice and cook over low heat for about 35-40 minutes.
From the finished broth for chicken soup, you need to remove the chicken, separate its meat from the bones, then we will put it in the soup. The onion and carrots should be removed from the broth and discarded. Place potatoes cut into cubes or strips into the chicken broth and cook for about 10-12 minutes over low heat.
Peel the onion and cut into cubes. It is best to grate the carrots, then they will stew faster and become soft. First, of course, the carrots must be peeled. Heat the frying pan, pour vegetable fat into it, add the onion and fry for a few minutes until transparent. Lay out the carrots and add more butter. Simmer the onions and carrots for a few minutes until cooked through. Place the roast into the soup.
To prepare the dumplings, you need to separate the yolk from the white. The protein can be put in the refrigerator. Grind softened butter with the yolk. After this, little by little, you need to add milk and sprinkle flour to prepare the dumplings into the soup. Knead into a smooth and elastic, but not liquid, dough. The dumpling dough should be salted and mixed well. Beat the chilled egg white into a foam and add it to the dough. Then you should carefully, lifting from bottom to top, mix the dough. The dough should be thicker than for pancakes.
Once the dough is ready, you need to add them to the soup. The dumplings are dipped into the soup using two teaspoons dipped in cold water. To do this, you need to take 1/3 teaspoon of dough, and with a sharp movement, lower the dough using the second spoon. You should not use too much dough, because the dumplings increase in volume during cooking.
After you put the dumplings in the soup, you need to cook it for another 5 minutes. When the dumplings are ready they will float to the surface. If necessary, add salt and pepper to the dish to taste. After this, you can remove the pan from the heat, add the boiled chicken and chopped dill, mix everything, cover with a lid and let it brew. Chicken and dumpling soup is poured into deep bowls and served with toasted bread.

Recipe 7: Chicken soup with potatoes and homemade pasta

Ingredients:

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

Step-by-step preparation:

Finely chop the onion, grate the carrots and fry them in a frying pan, pre-heating a small amount of vegetable fat in it. Roasting preserves carotene in carrots, which forms the vitamin A we need in our bodies.
Place chopped potatoes into the boiling broth, after 10 minutes add the fried vegetables, and after another 10 minutes add the vermicelli. Let it simmer for a few minutes so that the vermicelli does not have time to boil and remove from the heat. Cover with a lid and let the chicken noodle soup simmer for half an hour. It is better to salt and season the dish right before serving. Before serving, add meat to the soup.

Video with recipe for making chicken soup with potatoes

Number of servings: 4
Cooking time: 60 minutes

Ham soup with noodles

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

– chicken legs – 2–3 pcs.,

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

– potatoes (medium) – 2–3 pcs.,

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

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

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

Recipe for vegetable ham soup for a slow cooker

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

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

– potatoes – 4 pcs.,

– garlic – 1–2 cloves,

– salt, pepper - to taste.

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

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

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

Source: www.wday.ru

HOME-STYLE CHICKEN SOUP

Cooking time: 1 hour

Will need

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

How to cook

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

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

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

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

Source: kuking.net

Chicken soup

Chicken soup “Tovuk Shurpa”

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

Chicken soup with giblets from Gleb Zheglov

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

Chicken soup “Fried”

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

Chicken soup with rice and cheese dumplings

Light chicken soup with unusual cheese and rice dumplings.

Country-style chicken soup with dumplings

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

Chicken soup

The soup is prepared from simple ingredients and will not take much of your time.

Chicken cream soup and potato bast shoes

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

Easy Instant Pot Chicken Soup

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

Chicken soup with egg pancakes “Instant”

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

Chicken soup with green beans

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

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

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

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

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

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

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

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

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

Chicken broth has no less valuable properties. When cooked correctly, it turns out aromatic, light and very appetizing. Even the pickiest eaters will not refuse a bowl of delicious, freshly prepared soup.

Chicken soup - preliminary preparation of meat

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

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

Chicken soup - choice of dishes

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

One liter of ready-made broth will be enough for 3-4 plates, so when starting to cook and choosing a pan of the required volume, take this into account when calculating the number of servings.

Chicken noodle soup

A quick and easy recipe for traditional chicken soup.

Ingredients:

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

For the noodles you will need:

egg - 1 pc;
flour - 0.2-0.4 kg;

Cooking method:

Fill the pan with 3 liters of water and put well-washed chicken meat into it. Turn on high heat and bring the broth to a boil. Carefully collect the “foam”, reduce the gas and cook over low heat for 40-50 minutes.
While the broth is ready, we begin making noodles. Beat 1 egg into a deep bowl, add flour and knead into a stiff dough. Using a rolling pin, roll out the dough into a thin layer and cut into strips of 3-5 cm. We divide each strip into several parts depending on the required length of the noodles.
Peel and cut the potatoes and onions into cubes, and sweet peppers into strips. Three carrots on a coarse grater or cut into thin half rings. Place a frying pan and pour a little vegetable or olive oil into it. When the oil is hot, add peppers, carrots and onions to the pan and fry for 5-6 minutes until half cooked.
Remove the chicken from the cooked broth and set aside to cool. Add potatoes.
We disassemble the cooled chicken carcass, getting rid of cartilage and bones, and cut the meat into small pieces.
Add the prepared vegetable frying along with the chicken to the broth and let it simmer for 7-10 minutes, after which we add the noodles to the soup. The soup will be ready in 5-7 minutes. All that remains is to add salt, bay leaf and spices to taste.

Serving the dish: pour the noodle soup into deep plates and garnish with herbs, grated or halved eggs. If desired, you can add a little chopped garlic or hot pepper.

Chicken noodle soup

A simple and delicious recipe for rich chicken soup.

Ingredients:

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

Cooking method:

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

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

Polish chicken soup with mushrooms

An incredibly tasty and aromatic chicken soup that perfectly satisfies hunger. Can be served both cold and hot.

Ingredients:

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

Cooking method:

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

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

Chicken soup with dumplings

When talking about how to make delicious chicken soup, it’s impossible not to mention chicken soup with dumplings. Very nourishing and tasty, it will please even the most demanding gourmets.

Ingredients:

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

For the dumplings:

egg - 1 pc;
flour - 6-8 tbsp;

Cooking method:

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

Serving the soup: serve the dish in beautiful deep plates, garnished with herbs.

Chicken cream soup

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

Ingredients:

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

Cooking method:

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

Serving: pour the finished chicken puree soup into bowls, garnish with chopped herbs or small croutons and serve.

Chicken soup with grains

A very tasty and nutritious chicken soup for every day.

Ingredients:

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

Cooking method:

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

Serving: serve the soup in deep plates, after garnishing with finely grated cheese, herbs or a boiled egg.

Perfect chicken soup - secrets of experienced chefs

To make the chicken broth light and transparent, you need to cook it over low heat and be sure to remove the “scum” when boiling. Otherwise, the dish will turn out cloudy and look unappetizing;

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

To get a flavorful puree soup, you need to add already cooked vegetables to the prepared chicken broth and beat the mass well using a blender.

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