How to cook regular chicken soup. How to cook chicken soup and how much

Those who decide to make soup for the first time are sometimes afraid to try to start cooking, believing that this process is not easy. Especially if the soup is classic and broth is used to prepare it. The simplest soup is considered to be chicken based. It can be prepared thick, thin or meatier.

How to cook chicken soup

First, let's take poultry meat. If you want to make it thick, rich soup, you can take a whole chicken, if not, then one is enough chicken leg. However, we will provide a recipe for chicken soup with big amount meat. You will need a piece of chicken weighing 500 g per 3 liters of water.

Now you need to cook it well chicken bouillon. To do this, place the washed bird in a pan and add water. If the required 3 liters does not cover the meat, add a little more water. Now you need to wait until it boils and remove the ugly foam. Only now it is necessary to reduce the heating and make it minimal. The broth is cooked under the lid for at least 60 minutes.

Get the chicken. Now let's prepare the soup. How to make chicken soup? We offer to cook chicken noodles. This soup is the most popular; it is eaten with pleasure at any table, and in families of different incomes.

Chicken soup recipe

You need:

Chicken broth (the one we cooked).
Chicken meat from this broth.
Potatoes – 3 pcs.
Noodles or spider web vermicelli – 100 g.
Onion – 1 head.
Carrots – 2 pcs.
Parsley dill.

In the broth that has boiled you need to put potatoes, cut into cubes or bars. The chicken is laid, not chopped in large pieces. Then add fried vegetables (onions, grated carrots), and 10 minutes before turning off - vermicelli. Be sure to stir here so that the noodle pieces do not stick to the walls of the dish. Salt and add herbs.

To make the broth tasty and clear, you can strain it.
You need to leave the dish covered to brew for at least twenty minutes.
Various greens (dill, celery, parsley) will give a more harmonious taste.
You can cook the noodles yourself. To do this, add an egg and a tablespoon of water to a glass of flour. Knead. Roll out and cut into strips in the form of noodles.
The taste of chicken soup is interesting if you cook it with the addition of parsley or celery root.

Prepare chicken soup It’s not difficult, it’s important to follow the rules that have been proven over the years and do everything slowly, with love. Then any dish will turn out delicious and become your favorite.

First of all you will need chicken. Ideally, a soup hen, that is, a middle-aged laying hen. Unlike broiler, it can cook for hours, imparting flavor to the broth without turning into mush. If you do decide to use a broiler, reduce the cooking time to about 1 hour.

IN classic recipe broth, the whole chicken is used, but individual chickens or just soup set from any supermarket. You should not take only the breast: the meat may turn out tough, and the broth may not be rich.

In addition to the main ingredient, chicken, onions, carrots, celery and seasonings are added to the broth. To give more rich color vegetables can be sauteed in small quantity oils

1 kg chicken;
5 liters of water;
1 onion;
1 carrot;
salt, peppercorns - to taste;
greens for decoration.

How to cook broth

Wash the chicken and place it in a deep pan. The whole carcass does not need to be cut.

Pour water so that it covers the meat. If you want the chicken to be tasty, add salt right away. If you prefer tasty and clear broth, add salt at the end of cooking.

Wash and peel the carrots and onions. Cut the carrots into several pieces, leave the onion whole or cut in half.

Place the pan over low heat. Make sure that the water does not boil; only small bubbles should form on the surface. This will allow the broth to remain transparent. To do this, promptly remove the resulting foam.

During the cooking process, water may boil away, so it should be added.

After 1.5 hours (if you are using broiler chicken, then after 10 minutes), add carrots, onions and peppers to the broth. Cook for another 1 hour.

When the time is up, try to separate the meat from the bones. If it doesn't work, cook some more. If the meat comes away, it is ready - remove the pan from the heat and cool slightly.

Cooked vegetables can be removed from the broth: all beneficial features they have already given it away. Also remove the chicken. The meat can be used in soups and snacks.

The prepared broth can be consumed pure form or use as a base for soups.

4 soups with chicken broth

loftbarlimonad.ru

Ingredients

150 g chicken stomachs;
150 g chicken hearts;
150 g chicken liver;
salt, pepper - to taste;
1 onion;
1 carrot;
500 ml chicken broth;
50 g egg noodles;
greenery;
2 quail eggs.

Preparation

Rinse the chicken giblets and remove films. Place each type in a separate pan and pour cold water. Place on the fire, add salt and pepper and bring to a boil. After boiling, cook the liver for 20–25 minutes, hearts for 40 minutes, and stomachs for about an hour.

Finely chop the onion and carrots. Heat vegetable oil in a frying pan, add vegetables and fry them over low heat, stirring constantly. After 2-3 minutes, remove the pan from the heat and transfer its contents to a napkin to remove excess oil.

Place the prepared giblets in a saucepan with broth and bring to a boil. Add onions and carrots and then egg noodles. Add the pasta whole or break it into pieces. Season with salt and pepper.

After 3-4 minutes, add finely chopped herbs. When the noodles are soft, the soup is ready. Pour it into plates and place a boiled quail egg in each.

sproutedroutes.com

Ingredients

700 ml chicken broth;
½ cup rice;
90 g tomato paste;
500 g of tomatoes in their own juice;
100 g cream cheese;
parsley.

Preparation

Place the broth over medium heat and bring to a boil. Add rice tomato paste and tomatoes. Cook for 10 minutes, then add cream cheese and bring to a boil again. Season with salt and pepper. Add finely chopped parsley and cook until the rice is done.

Serve the soup hot with croutons and herbs.

delish.com

Ingredients

2 medium carrots;
1 onion;
1 stalk of celery;
1 clove of garlic;
3 tablespoons olive oil;
salt, pepper - to taste;
2 cans of white beans in their own juice;
3 liters of chicken broth;
4 cups spinach leaves;
30 g grated parmesan;
green pea and greens for decoration.

Preparation

Finely chop the carrots, onions, celery and garlic. Heat in a thick-bottomed saucepan olive oil. Add chopped vegetables, salt and pepper. Simmer for 10 minutes over medium heat, stirring occasionally.

Drain the juice from the beans, rinse and dry. Mash ½ cup of legumes with a fork, add to vegetables and simmer for 2-3 minutes over medium heat. Then add the whole beans to the pan and stir. Pour the mixture with chicken broth, bring to a boil, reduce heat and simmer, covered, for another 20 minutes.

Add spinach, rinsed in cold water, to the soup and cook for 2 minutes until the leaves are wilted. Remove the soup from the heat, pour into bowls, sprinkle with grated Parmesan, add green peas and herbs.

Serve with crispy ones.

dorastable.com

Ingredients

1 onion;
½ tablespoon of vegetable oil;
2 cloves of garlic;
300 g of any minced meat;
salt, pepper - to taste;
3 liters of chicken broth;
1 carrot;
1 potato;
100 g vermicelli;
1 Bay leaf;
greenery.

Preparation

Start by making the meatballs. Finely chop the onion and fry on vegetable oil. Finely chop the garlic or put it through a garlic press. Mix it with onions and minced meat, add salt and pepper and mix well. Make meatballs. The size can be any, but it is better to make the balls small, about the size of a quail egg.

Place the pan with the broth on the fire and bring to a boil. Reduce heat and add meatballs. Cook for 5-7 minutes.

Wash and peel carrots and potatoes. Cut the carrots into slices, and the potatoes into cubes. Place the chopped vegetables into the broth. Cook until the potatoes are done. Then add vermicelli and bay leaf. Cook for 2 minutes. Remove from heat and cover with a lid.

Pour the finished soup into bowls and sprinkle with fresh herbs.

Thanks to its delicate consistency and a large number valuable elements, chicken soup is a great success. You can order such a dish even in the most expensive and sophisticated restaurant. But the most wonderful soup, your mother or grandmother probably cooked. Each family has its own recipe for a dish whose taste is familiar from childhood. Let's find out how to cook it yourself, and also experiment with exotic options.

What are the benefits of chicken broth?

Chicken meat is perfectly digestible, saturating the body with essential proteins. Irreplaceable the amino acids in their composition bring chicken to first place in digestibility among all types of meat. At the same time, there is little fat in the product, which means that the calorie content of the dish will not be high. Average chicken soup contains 40 kcal per hundred grams.

You can add almost any component to the broth, from traditional vermicelli and potatoes to exotic mushrooms, cream and citrus fruits.

In summer, light broths with vegetables are useful, and in winter period good thick soups with legumes or mushrooms.

Chicken meat contains valuable B vitamins and many microelements. Thanks to them, eating chicken soup:

has a beneficial effect on metabolic processes;
improves the condition of skin, hair and nails;
increases immunity;
normalizes arterial pressure;
has a positive effect on reproductive functions.

The valuable components of the broth have a suppressive effect on inflammatory processes. Warming and invigorating soup is recommended for colds.

What does it take to create the right broth?

Most important point- selection of quality raw materials. When buying chicken you need to pay attention:

On the skin. It should be thin and light.
For fat. U quality poultry it is transparent, without a yellow tint,
By smell. You should not buy chicken with a “smell.”
For giblets(if they are). There should be no bile spilled in the carcass. The liver must be intact.

The meat of a good bird for broth should be elastic, but not tough.

You can prepare the broth either from sets of chicken “spare parts” or from whole birds. In the latter case, it is necessary to trim off excess skin and fat so that the soup turns out tender and transparent.

To prepare the broth, meat, filled with cold water, must be brought to a boil. Then reduce the heat and simmer for about an hour and a half, adding some salt beforehand. The finished chicken is removed, and the broth, if necessary, is filtered through cheesecloth.

How to cook chicken soup so that it is clear and tastes good? Revealing the secrets of experienced chefs:

You can't pour meat hot water . Only cold.
The resulting foam must be removed in time with a slotted spoon. If it sinks to the bottom, it will be impossible to remove the scale.
Cook chicken over low heat, intense boiling will deteriorate the quality of the finished product.
The sample can only be taken with a steel spoon.. Cutlery made from other materials distorts the taste of the dish.
Add frozen vegetables, for example, broccoli, you need a quarter of an hour before the end of the cooking process.

It will take an hour to an hour and a half to prepare broth from store-bought poultry. If you choose homemade chicken, you will have to increase the time by another hour. Most of these dishes are seasoned with chopped potatoes. Beginning housewives have a question: how long does it take to cook potatoes in soup? On average, from seven to fifteen minutes, depending on what slices it is cut into.

When serving, you can decorate the dish with half an egg, herbs or croutons.

Which chicken soup should I make for lunch?

Chicken-based first courses are suitable for both children's and adult menus. Try simple and delicious soups that will delight the whole family.

Chicken noodle soup with potatoes

This delicious chicken soup recipe with photo is easy to prepare.

Ingredients:

one and a half liters of broth;
300 grams of boiled chicken;
carrots, onions, potato tubers;
40 grams of vermicelli.

Cooking method:

Finely chop the onion, chop the carrots into cubes, and chop the potatoes into slices.
Sauté the onion for three minutes.
Add carrots and potatoes to it. Cook, stirring, for another five minutes.
Add vegetables to the hot chicken broth and simmer over low heat for a quarter of an hour.
The meat, previously removed from the broth and separated from the bones, is cut into pieces. Place it in a saucepan along with the vermicelli and cook for seven minutes.

Before serving, garnish the dish with chopped herbs.

Chicken soup with mushrooms

Mushrooms will add an unusual touch to the dish. You can take forest ones: they must first be boiled. But most often they use champignons or oyster mushrooms - they additional processing not required.

Ingredients:

half a kilo chicken meat;
200 grams of champignons;
onion, carrot;
four small potatoes.

Cooking method:

Boil the meat in a two-liter saucepan for half an hour, then add the potatoes cut into slices. Add some salt.
Cut the remaining vegetables and mushrooms into cubes and simmer in oil for ten minutes.
They need to be added to the soup when the potatoes have boiled for five minutes. After the same period of time, the soup will be ready.

This dish can be seasoned with a little pepper and garnished with herbs.

Cheese soup with chicken

Thrifty housewives should adopt a recipe for soup with melted cheese and chicken.

Ingredients:

two liters of broth;
half a kilo of boiled chicken;
the same amount of potatoes;
a couple of cheeses;
onion, carrot.

Cooking method:

Sauté finely chopped onions and carrots for butter five minutes.
Add potato cubes to the hot broth and cook for five minutes.
Place the roast and chopped cheeses into the broth, bring to a boil and turn off.
Place the meat into plates in portions.

Cheese soup can be prepared from processed cheese with chicken, adding semolina for thickness. The cereal is covered before adding the cheese curds.

Creamy soup

Puree-like consistency adds to first courses delicate taste. Prepare creamy chicken soup step by step according to the recipe with photos.

Ingredients:

300 grams of chicken ( better shin);
two or three potato tubers;
100 ml cream;
onion and carrot.

Cooking method:

It is better to pour this puree soup into heated plates.

Chicken soup with rice and potatoes

This first dish is not only tasty, but also very filling.

Ingredients:

half a kilo of meat;
a couple of potatoes;
onion head;
two thirds of a glass of rice;
carrot;
parsley.

Cooking method:

Pour cold water (two liters) over the chicken, cut into large pieces, boil, add salt and cook over low heat for about an hour.
Finely chop the onion and parsley, grate the carrots. Chop the peeled potatoes into cubes.
Remove the meat and separate from the bones.
Dip vegetables and washed rice into the broth, add salt, season with pepper and simmer for a quarter of an hour.
Sliced large pieces put the meat in the broth. Add parsley before removing from heat.

If you add slices of pickled cucumbers to this dish along with vegetables and rice, you will get a pickle.

Chicken soup with egg noodles

This dish was prepared by our grandmothers. How to cook chicken noodle soup to remember the taste of childhood?

Ingredients:

chicken carcass;
a couple of potatoes, carrots and onions;
five to seven cloves of garlic;
ground nutmeg, bay leaf, black peppercorns.

Egg noodles are made from dough based on wheat flour and water with the addition of four eggs and salt. The rolled out layer of hard dough is cut into small strips.

Cooking method:

Boil the chicken for an hour, adding peeled carrots and onions to the pan.
Chop the remaining carrots and onions and sauté in vegetable oil.
Ten minutes before the broth is ready, add spices and salt.
Remove the meat and vegetables from the broth, discard the onions and carrots. And remove the bones from the chicken.
Place the meat back into the pan and add the diced potatoes.
Bring to a boil and simmer for five minutes.
Add the roast, coarsely chopped garlic and noodles. Simmer over low heat for a quarter of an hour.

Soup with homemade noodles Even novice cooks can cook chicken according to the recipe. If desired, you can supplement the dish with additional ingredients - spices or vegetables.

Pea soup with chicken

A delicious chicken broth soup according to the recipe with the photo can also be made with the addition of peas. It needs to be soaked for four to five hours to speed up the process.

Ingredients:

one and a half glasses of peas;
2.5 liters of water;
400 grams smoked breast;
four potatoes;
onion, carrot;
a couple of cloves of garlic.

Cooking method:

You can decorate the soup with herbs and a spoon canned peas on every plate.

Unusual soups from around the world

Not only domestic chefs know how to cook chicken soup. Chicken broth-based dishes are popular all over the world. Prepare delicious exotics You can also do it at home.

Chikhirtma

Fragrant seasonings in Georgian cuisine- mandatory culinary condition. Especially loved local chefs cilantro, basil, pepper and saffron.

Ingredients:

two liters of broth;
a couple of large spoons of flour;
celery stalk;
spices (cilantro, saffron);
egg;
a little wine vinegar.

Cooking method:

Pass the sifted flour for a couple of minutes. Add cilantro and celery sprigs, wine vinegar to it.
Pour the mixture into the hot broth.
Dilute two saffron stamens in a spoon of water.
Use a slotted spoon to remove sprigs of greenery from the cooling broth and add the beaten yolk.

Fragrant saffron is added when the soup has cooled to 70 degrees, so that the delicate spice does not lose its aroma.

Noodle soup with chicken according to the recipe of Chinese chefs

This dish is prepared based on rice noodles. You can buy it or make it yourself. To do this, the dough is kneaded in water from rice flour(glass) and eggs, rolled out and cut into strips.

Ingredients:

can of preserved bamboo;
ginger root;
half a kilo of chicken;
carrot;
150 grams of lean pork;
soy sauce.

Cooking method:

Boil the noodles for three minutes with the addition of rice vinegar.
Boil the pork in two liters of water, after a quarter of an hour add the chicken and simmer until done.
Remove the meat and cut into cubes.
Strain the broth.
Place the meat back into the pan and bring to a boil.
Add ginger root, bamboo and carrots, chopped into strips.
After fifteen minutes, add the noodles and remove the pan from the heat.

Before serving, the soup is seasoned with soy sauce.

Mexican chicken soup

This recipe delicious soup with chicken will delight lovers of burritos and enchiladas.

Ingredients:

chicken breast;
jar canned beans(red);
onion head;
50 grams of thin vermicelli;
100 grams of frozen corn;
red pepper.

Cooking method:

From chicken breast make broth. Remove the meat and chop finely.
Fry the onion until transparent in olive oil.
Place chicken meat in a saucepan and fry it with onions for another five minutes.
Add the beans without juice to the meat and onions.
Pour chicken broth into the saucepan, after five minutes of cooking, add corn and vermicelli. It will be ready after five minutes of simmering on low heat.

This soup is served with finely chopped dill and nachos.

Any of these recipes will not leave your household and guests indifferent. Wherein family budget will not be harmed.

Chicken soup is not only tasty, but also very healthy. It is easily digestible, dietary, contains many useful substances. Men love to cook it, because it doesn’t have many ingredients. And, to be honest, it’s very easy to cook.

This article describes one of the fastest, but at the same time, delicious recipes making chicken soup.

How long does it take to cook chicken soup?

If you cook broth from homemade chicken meat, then this process will take about two hours of your time. If you bought a soup set, then an hour is enough. In general, the cooking time will take 1-2.5 hours.

How to make chicken soup

To make the most delicious chicken soup, you will need the following ingredients:

Chicken meat 600 g
Carrots 2 pcs.
Onions 2 pcs.
Potatoes 5 medium tubers
Sweet pepper 1 pc.
Egg 1 pc.
Noodles
Pepper and salt to taste
Bay leaf
Dill, parsley, green onions

Cooking technology

Chicken soup is ready to eat. You can pour it into plates and eat.

Useful tips and secrets for making chicken soup

All vegetables should be thrown only into boiling water. This is the only way you can prevent the breakdown of nutrients. Cold water increases the effect of enzymes in vegetables, so try to avoid cold water when preparing soup.
To prepare the broth, you should take 2 liters of water per kilogram of meat. If you have to cook the broth for more than two hours, then you need to add another half liter of water.
In order to get the final result of a light amber color of the broth, it is better to boil it from chicken by-products, that is, wings, neck, head, heart. Initially, the broth must be boiled over high heat. After it boils, add three tablespoons of cold water. This will make the meat softer.
When boiling broth on the stove, it is not recommended to cover it with a lid. Drops that form on the inside surface of the lid will fall into the broth, which will spoil its taste.
Some cooks advise adding black peppercorns and bay leaves at the final stage of preparing the soup. If these ingredients are used earlier, they may lose their bright aroma.
Do not forget to skim off the foam that forms while boiling the meat. Otherwise, it will spoil not only the taste of the soup, but also its appearance: the broth will be cloudy and inconspicuous. In addition, many nutritionists recommend collecting fat around the edges of the pan.
The main secret to making delicious chicken soup is your desire. The more you try, the tastier your dish will be.