Chicken soup of ham. Soup of ham with vermicelli

09.04.2020

Chicken broth prepare just. This indispensable ingredient home cooking Used for cooking almost every day. Recipe for simple chicken broth from ham step-by-step photos It will help novice culinary. If you do not sit on a strict diet, then prepare a chicken along with the skin. The fat formed during cooking can be removed with a napkin or cool and assemble a spoon. For a strict dietary menu, the skin is usually removed. By this recipe you can prepare a broth for the patient, for example, after surgery. In this case, the pepper is not needed in this case, and the amount of salt is reduced, in comparison with the usual welcome.

Time for preparing: 1 hour
Number of portions: 3

Ingredients for chicken broth from ham

3 chicken colors;
1 bunch of parsley;
1 carrot;
1 bulb;
2 garlic teeth;
1 parsley root;
3 laurel leaves;
black pepper, salt, water.

The method of cooking chicken broth from ham

Put the ham in a bowl with cold water, my thoroughly, we rinse. If necessary, if there are remnants of feathers, we fall over the gas. Then put the legs into the soup saucepan of a suitable size (2-3 liter capacity).

The parsley bundle is rinsed under the crane, tie to culinary or ordinary thread tightly, send in a saucepan. From greenery, except parsley, dill and celery will fit well.

Carrot clean vegetable scraper, cut in thick pars, throw in a saucepan.

Clothes of garlic right in the husk to give a knife. The bulb is cut in half. By the way, the onions do not need to clean, his husk gives chicken broth with golden colors. We will also need dried or fresh parsley root, together with fresh greens this seasoning will enrich the taste and aroma.

So, we throw onions, garlic and parsley roots in the pan!

We put a saucepan on the stove, we bring to a boil on a small fire. As soon as the water boils, we reduce the gas to the minimum value. Shivovka remove the foam, close the saucepan with a lid, cook chicken bouillon 50 minutes.

Get the chicken from the pan, the broth is filtering through the sieve - vegetables and seasonings can be thrown away: everything that they needed during cooking.

To make the broth transparent, we put a segment of gauze into four layers, put on a sieve. Pour a broth - a fine suspension will remain on the fabric, and the transparent liquid will flow into the saucepan.

Broth for the patient or for the diet menu need to be deguted. To do this, put a saucepan in the refrigerator, when the fat on the surface freezes, carefully remove it with a tablespoon.

On the table, the chicken broth from the hammers feed hot or warm, sprinkle with greens, pepper with freshly hammer black pepper. Bon Appetit!

You can cook a large saucepan of broth, break it in Sudki and freeze in freezer - It turns out an excellent semi-finished product, indispensable in the household for cooking soups, gravy and sauces.

In the home culinary book of each mistress are necessarily present easy recipes and simple soup. Most often, he is preparing on chicken meat, because to cook it faster. The dish is although dietary, but tasty, budget, and with the addition of potatoes also satisfying. The soup is often prepared for children, and adults eat it with pleasure. Fragrant dish You can add the most different components: pasta, crops, vegetables, and even mushrooms, but, as a rule, one of the ingredients remains unchanged - potatoes.

Recipe 1: fast chicken soup with potato

Ingredients:

Chicken - 500 g;
Middle potato - 4 pcs.;
Onion onion - 1 pc.;
Carrot average - 1 pc.;
Bay leaf - 1 pc.;
Black pepper polka dots - 3 pcs.;
Green, salt - to taste.

Step-by-step cooking:

Cut the chicken into pieces, put in a saucepan, pour water and put on fire. When boils, put in a saucepan of peeled carrots, bulb, black pepper and bay leaf. We make minimal fire and cook about 40 minutes until the meat is fully prepared. Do not forget to remove the foam and remove the bow, laurel and carrot after 15 minutes. Broth ready.
Potatoes need to be cleaned and cut into large cubes and omit in the pan with the second half of the carrot when the chicken is welded. We continue to cook until the vegetables are fully prepared. Pre-soup with potatoes salt, pepper and add greens. Serve in heated plates.

Recipe 2: Chicken Soup with Potato and Groomed Oil

Ingredients:

Chicken - 300 g;
Onion onion - 1 pc.;
Bulk oil - 30 g;
Potato - 200 g;
Parsley, salt, pepper - to taste.

Cooking method:

Cut the chicken into pieces and put cooking broth. For the beautiful color of the broth, you can put pieces of carrots or unclean Lukovitsa. After boiling, remove the foam and pour the pepper pepper, the bay leaf, you can add parsley root and celery stems. After the broth is welded, strain it and pour the chicken again. Finely cut the onions and add it to the soup.
Clean and cut the potatoes with large cubes and also put it in a saucepan. Put here the grained fat, salt, pepper and boil until the perfume of potatoes. It is possible instead of oil, fry on the vegetable oil onions, then pour melted butter Do not need. Serve soup with a finely chopped parsley.

Recipe 3: Chicken soup with pawless noodle and potatoes

Ingredients:

Chicken (ham, wings, backs) - 0.35 kg;
Potatoes - 0.3 kg;
Vermichel Pautinka - 0.15 kg;
Carrots - 0.2 kg;
Onions - 0.15 kg;
Vegetable oil - 0.05 l;
Salt, bay leaf;
Root and greens of parsley.

To start a saucepan with chicken ham Filling with water. On the big fire, bring to a boil. We drag the water, so our broth will succeed more transparent. Again fill with water with a saucepan with a hammer. Moom carrot for broth, clean and divide across two parts. Half lay out in a saucepan.
Pipe the water in a saucepan of salt for the second time, put the root of parsley, the bay leaf. Cook the broth for about an hour on a small heat so that the water is slightly bouffaceous until the meat is ready. The second half of the purified carrot is riveted on a large grater. Onions clean and cut into small cubes. From this we will do the roaster.
We pass on a heated frying pan with vegetable fat first onions, then add carrots. Fry onions with carrots about 5-7 minutes for cooking roasted to soup. For our soup, potato needs it to be more satisfying. Clean and cut potatoes with small cubes.
After about an hour, the hammers in the broth welded. You can check the readiness of meat by lifting it with a tablespoon above the broth if the meat is moving away from the bone, it means that it is ready. I spread carrots and hammers in a bowl, we leave a little cool, then we will refund him to the chicken soup with potatoes. Then we separate meat from the bone and cut the carrots with slices.
We prepare the vermicell in the soup. It is better to take a small vermicecake, such as "Cellites", it quickly cooks, and delicious. Further put potatoes in a pan, bring broth to a boil, we reduce fire. When the potato is welded, take turns by add a web, passing. Couch for a few minutes.
After, in the boiling soup, we lay out the separated meat, sliced \u200b\u200bboiled carrots. I mix all, cook for about 5 minutes. Petrushka is carefully mine and finely cut. You can use another, favorite, greens. We add a parsley, cover the saucepan with a lid, turn off the gas.
Such soup is quick and easy to prepare, and the ingredients that are included in it are usually always stored in our refrigerators. You can serve with croutons.

Recipe 4: Chicken Ukrainian Soup with Potato and Galushka

Ingredients:

6 medium-sized potatoes;
2 chicken chicks or half chicken;
bulb;
butter;
black peas;
bay leaf;
salt to taste.

Ingredients for dumplings:

2 eggs;

flour;

2 tablespoons of milk;

salt.

Cooking method:

Chicken legs, hips or half chicken poured with cold water, bring to a boil, carefully remove the resulting foam, reduce the fire and leave the broth to boil the minutes to forty minutes. After half an hour, the broth should be salted to taste. The chicken is removed from soup.
Potatoes are cleaned, cut into cubes or strokes, sent to the soup and boil until potatoes are ready. The bulb is crushed and roasted in a melted butter until golden color. On bow soup omit five minutes before readiness.
For dick mixes of eggs, milk and flour. It should be soft and easily compiled. After a roaster in chicken soup you can already give a dumplings. The dough jescate small pieces of arbitrary shape and thrown into the boiling broth. You can use two tea or coffee spoons to separate dick. To do not stick to the hands or spoon, the fingers or spoon are wetted with water.
The dish is considered ready when all dicks pop up. At this moment, pepper pepper is lowered into it, the bay leaf, is slightly saturated, they boil three minutes and removed from the fire. Soup with potatoes and gallops will accurately like everyone!

Recipe 5: how to cook chicken soup with potatoes and eggs

Ingredients:

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

Step-by-step cooking:

Rinse chicken fillet under cold running water, cut into small pieces. Heat the frying pan and put a little creamy oil on it. Melt the massically and lay out pieces of meat. Fry before the formation of a crust, periodically stirring.
Rinse potatoes and clean from the peel. Cut it with small cubes. Pour chopped potatoes with cold water and leave for a few minutes to get out starch. Rinse potatoes several times under running cold water.
Clean the carrots from the peel and cut into it with circles. Clear the onions from the husk and finely chopped. Sweet Bulgarian pepper washed under running cold water and clean from the core. Cut pepper by half rings. Preheat sunflower fatty frying pan. Share onions cut into a split frying pan, add carrots and bell pepper. Fry vegetables on a strong heat within a few minutes.
Pour water in a pan and bring it to a boil. Put potatoes in boiling water, chicken meat, roasted vegetables. Salt to taste. Bring the soup to a boil on a strong fire, and then boil on medium heat for about 20 minutes.
Quail eggs for chicken soup rinse in cold running water. Then each egg is broken straight into the boiling soup, gently mixing it. Please note: the soup must be constantly boiled so that the eggs grab.
10 minutes after adding to the chicken soup with egg potatoes, lay out a thin noodle and pour cream. Then mix the soup thoroughly and pour the spices to taste. Boil soup a few more minutes.
Ready soup spill over the plates and sprinkle with a finely chopped greens. Serve soup best with cheese croutons.

Recipe 6: Chicken soup with potatoes and dumplings

Ingredients:

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

Cooking method:

First you need to wash the chicken, put it in a saucepan and pour cold water. Bring broth to boil, remove the foam and reduce the fire. Chicken broth needs to be salted, put in it purified carrots, bulb, bay leaf, fragrant pepper and cook on slow heat about 35-40 minutes.
From the finished broth for chicken soup, you need to pull the chicken, separate her meat from the bones, then we will put it in the soup. The bulb and carrots should be taken out of the broth and throw away. In chicken broth, you need to put into cubes chopped or straw potatoes, cook it approximately 10-12 minutes on slow fire.
The bulb is cleaning and cutting into cubes. The carrot is best to grate on the grater, then it turns faster and becomes soft. Previously, of course, the carrot needs to be cleaned. Sweep the frying pan, pour vegetation fat onto it, lay onions and fry a few minutes before transparency. We lay out carrots and pour oil. Tow onions with carrots for a few minutes, until the roaster becomes soft. Lay out a root in the soup.
To prepare dumplings, you need to separate the yolk from the protein. Protein can be removed in the refrigerator. The softened butter must be confused with the yolk. After that, parts, little by little, you need to add milk and pour flour to prepare the dumplings in the soup. Knead the smooth and elastic but not batter. Dough for dumpling should be salted and mix well. Chilled protein beat foam, shock in the dough. Then follows gently, lifting up up, mix the dough. The dough must be more dense than on pancakes.
As soon as the dough is ready, you need to add them to the soup. Dumplings are lowered in soup with two teaspoons moistened in cold water. To do this, you need to dial 1/3 teaspoon of the dough, with a sharp movement to lower the dough with the second spoon. It is not necessary to type the test too much, because the dumplings in the cooking process are increased in volume.
After you laid out the dumplings in the soup, you need to cook it for another 5 minutes. When the dumplings are ready, they will pop up to the surface. The dish, if necessary, to be overwhelmed and across to taste. After that, the pan can be removed from the fire, shifting there boiled chicken, crushed dill greens, mix everything, cover with a lid and let it stand. Soup with chicken and dumplings are bottled in deep plates and served with dried bread.

Recipe 7: Chicken soup with potatoes and homemade macarons

Ingredients:

paul kilogram of potatoes;
400 g Makaron homemade cooking;
150 g of carrots and onions;
greens to taste.

Step-by-step cooking:

Onions finely cut, carrots crushed on the grater and roar them in a pan, pre-warming up a small amount of vegetable fat on it. Prying keeps carotene in carrots, which in our body forms the necessary Vitamin A.
To put chopped potatoes in the boiling broth, after 10 minutes add vegetable roaster, and after another 10 - vermichel. Give to get drunk a few minutes so that the Vermicell did not have time to weld and remove from the fire. Cover the lid and give a soup from the chicken with the vermicelline half an hour. Solo and season the dish better right before serving. Put the meat to the soup before serving.

Video with recipe for cooking chicken soup with potatoes

Recipes of soups on chicken broth are popular not only because of a rich and pleasant taste, but also due to their benefit. It is believed that soup from chicken meat - excellent prophylactic remedy for colds and many other diseases: it is quickly absorbed by the body and increases immunity. If you add broth with fresh greens and vegetables, benefits finished dish Only increases!

Today we will prepare a delicious and simple chicken soup with a vermicelline without the use of potatoes. Such broth is obtained light, transparent and fragrant, cooked very quickly and does not require many ingredients.

Ingredients:

chicken soup set - 350-400 g;
bulb - 1 pc.;
carrots - 1 pc.;
small vermicell - 3-4 tbsp. spoons;
fresh dill - a small beam;
pepper peas - 3-4 pieces;
salt to taste;
chile Pepper - at will and to taste.

How to cook chicken soup without potatoes

Hot broth plate - real pleasure in the cold season. Bon Appetit!

Soups are an indispensable dinner dishes in each kitchen. Aromatic chicken soup with potatoes and vermicellus is very tasty. They have a lot of useful substances and help to deal with diseases.

How to cook soup with vermicelli

Potato soup with vermicelline has an average complexity of cooking. Most recipes contain the following ingredients:

Hen;
Carrot;
Potato;
Vermicelli;
Spice.

This set of products is in each kitchen and are available for purchase in stores. Therefore, the preparation of soup with beef and pasta is simplified as the first dish. According to this recipe, you can prepare pork soup with potatoes.

Chicken soup with vermicelline and potatoes: Basic technological principles

To prepare a noodle soup with a vermicelline and potatoes, you need to choose high-quality chicken meat. If you prefer transparent light Soup, then buy fresh and low-fat chicken. Potato soup With pasta and meat are prepared from oily chicken.

Several macaronami potato soup rules:

Chicken soup with noodles and potatoes are cooked on medium or weak heat so that the chicken meat "removed".
During cooking, we definitely remove the foam from the surface of the broth.
You can prepare soup with both pasta and potatoes. All ingredients are added to the soup in a strictly defined time in a strictly defined order, because Some of them are boiled longer than others.
Vegetables, which are clogged short, cut into large pieces. Scheduled and dense on the contrary, larger.
The amount of vermicelli for broth from chicken with noodles is chosen depending on the desired soup thickness. Pasta is equipped only a few minutes, but swell, absorbing moisture. The more they will be in the broth, the clever soup will be.

Recipe 1 Chicken soup with vermicelline and potatoes potato dumplings with homemade noodles

Vermicelli soup and potatoes with dumplings are a delicious and popular first dish. Potato soup with noodles is preparing quickly. The complexity will arise with the manufacture of dumplings.

For cooking you will need:

Chicken soup set - 0.5 kg;
Onions - 1 piece;
Potato - 2 pieces;
Vermichel - 100-150 grams;
Bay sheet - 1-2 pieces;
Salt to taste.

Separately, for the preparation of the dumplings will be needed:

Flour - 7 tablespoons;
Egg chicken - 1 piece;
Milk - half a cup;
Creamy butter - 1 teaspoon;
Salt to taste.

Preparing dumplings:

We divide one egg And neatly divide yolks and protein. Yolk mix together with the lowered cream oil. Then parts add sifted flour and milk. Mass constantly stir so that no lumps formed. Separately, using a mixer whipped in foam protein and add to the other ingredients, salt to taste.

Cooking process:

Step 1

My chicken, we clean it from extra residents and put on a saucepan. After the broth boils, drain it. The saucepan is fill with water again and put the second broth to boil. Add the cleaned onion entirely and bay leaf.

Step 2.

As soon as foam is formed on the surface of the broth, immediately remove it. While the chicken is brewed, clean the potatoes, cut on a cutting board with cubes. Catching and throwing out onions, then add chopped potatoes, cook it for 10 minutes.

Step 3.

Onions and carrots mine, clean. Onions cut in finely, send to the griddle, add a bit vegetable oil And fry until golden color. Carrot three on a grater, fry with a bow, then add them to broth.

Step 4.

Put the dumplings in the soup. When they are a little bit, add vermicelli into the broth. We definitely do not forget about spices - pepper and salt to taste. If desired, add a finely chopped parsley or dill. Potato soup with noodles will be ready after 3-5 minutes.

Recipe 2 Chicken Soup with Vermicelline and Potato Transparent

Chicken soup with potatoes and pastry tasty and very useful. Special benefit is different transparent brothin which the content of chicken fats is minimal.

Required ingredients:

Chicken - 1 piece;
Potato fruits - 2 tubers;
Onions - 2 pieces;
Noodles - 100 grams;
Sugar sand - 1 teaspoon;
Salt to taste;
Greens (dill, parsley) - to taste.

Cooking process:

Step 1

My chicken, carefully cut with her skin. Pour water in a pan so that it completely covers meat. We wait until it boils, and pour the first broth. It contains all harmful substances that come out of chicken meat with first boiling.

Step 2.

Clean the onion of the medium size. Pour water into a saucepan with a chicken for the second broth, add a bright bulb there and put on gas again. When making a foam on the surface of the broth, remove it. After about the hour of cooking, we catch the onions and throw it out.

Step 3.

While the chicken continues to be cooked, my and clean vegetables - carrots, onions and potatoes. Carrots cut into circles or rub on the grater, as desired, and the potatoes cut into small cubes. Onions cut rings, add it with carrots into the broth.

Step 4.

After 10 minutes of cooking to the rest of the vegetables, add chopped potatoes. After another 10 minutes, we add noodles or spaghetti to broth, add salt at will, sugar sand, cook for three minutes and turn off the gas so that the noodle is welded.

In the finished broth with chicken, add some green to taste, and the dish is ready!

Recipe 3 Chicken soup with vermicelline and potatoes green

If someone else is in the search interesting recipes With the Vermishel Supchik, this one will definitely have to taste. It is prepared for about 30-40 minutes.

For cooking you will need:

Potatoes - 2-3 tuber;
Chicken fillet - 0.45 kg;
Vermichel - 150 grams;
Low-size onion - 1 piece;
Medium-sized carrots - 1 piece;
Drinking water - 2 liters;
Spices - to taste;
Green (parsley, dill) - 1 beam

The density of the soup is regulated by the proportions of macaroni and potatoes - the more ingredients add, the clever will become the ground.

Cooking process:

Step 1

Pour 2 liters of water into a large saucepan, put in it fillet, put on the stove. Clean potatoes that need to be cut into small cubes.

Step 2.

After the water boils, cook meat is still half an hour and pull it out of the pan. We launch cooking potatoes into the same broth potatoes, slightly losing gas.

Step 3.

Clean the bow, finely cut it and fry with vegetable oil in a skillet. Carrots are rubbed on a coarse grater, add to the bow in the middle of the preparation. When the bow becomes golden, we remove the vegetables from the fire and add to the saucepan.

Step 4.

The chicken chicken meat is crushed, add to broth.

Step 5.

When potatoes are practically ready, salt to taste and add Vermichel.

Step 6.

After readiness dishes with a saucepan with a fire, add spices and greens to taste.

Recipe 4 Chicken soup with vermicelline and milk potatoes

Chicken milk soup With noodles and potatoes - a rather unusual, but no less tasty dish. If you weld the broth without meat, then this will already have another soup recipe with noodles.

Ingredients:

Chicken fillet - 300 grams;
Milk - 3 liters;
Cream - 250 grams;
Potatoes - 4 pieces;
Vermichel - 100 grams;
White mushrooms - 250 grams;
Onions - 1 piece;
Carrot - 1 piece;
Greens (parsley, celery, kinza) - one beam;
Spices - to taste.

Cooking process:

Step 1

Defrost chicken fillet, cut into small squares. In a large saucepan, we pour milk, carefully put the chopped fillet, put on fire. After the milk boiled, we leave meat to boil another half an hour.

Step 2.

Clean potatoes, cut it with medium sized cubes. Next, potatoes add to the future soup after half an hour after the milk boiled. Mushrooms are defrosting and chop finely. Shining a kinza, send along with mushrooms in a saucepan.

Step 3.

Note onion Medium size, cut very finely. Add some vegetable oil to the frying pan, leave fried onions. The carrot is medium in size to three on the grater of medium size, add to the frying pan to the bow. Cooking, constantly transplanting until the bow becomes golden.

Step 4.

Add vermichel to the pan. While the soup continues to boil, finely shining celery and parsley, laying out their separate plate. Then add roasted onions and carrots into the pan. After the soup cooks 5-10 minutes, we pour cream into it, add part of the greenery. Leave the soup to be cooked for another 15 minutes, then turn off the gas.

Now there are soup on plates and add residues of greenery.

Chicken soup with vermicelline and potatoes: useful tips and tricks

Preparation of soup with torcarons and potatoes and meat can cause some difficulties. There are some useful Soviets and tricks with which you fix your own cooking errors:

If it fails to achieve the transparency of the broth, resorting to the help of gelatin. To do this, cast a little liquid in separate capacity, add a small amount of gelatin there and pour back to the pan. Cool broth, fix through gauze or fabric.
If you have forgotten or did not have time to remove the foam from the soup during boiling, just add a little to a saucep cold water And reduce gas under the soup. When the water boils the second time, the foam will overlook the surface again.
Do not waste much effort to make the broth transparent if you are going to add milk and cream to it.

Do not prepare large portions of noodle soup with potatoes, because over time he loses its original taste.

The easiest way to feed the whole family from Mala to Velika is to join a large saucepan of chicken soup. Variations of soups from chicken exists more than stars in the sky, but still there are the most universal recipesTime proven and approved by the satisfied face of our children. One of these recipes is chicken soup with vermicelline and potatoes, a recipe with a photo will help cope with the task of novice hostesses with minimal culinary experience. Major costs are small, the result is one hundred percent. The main thing is to remember what you need to put in the pan and how many minutes cook. We will analyze the task of steps.

Ingredients for 2 liters of water:

medium chicken fillet - 1/2 PC.
potatoes - 3 pcs.
carrot - 1 pc.
vermichel - 1/3 cup
bay leaf - 1 pc.
salt - 2/3 of Article.
sunflower oil - 30 ml

How to cook chicken soup with vermicelline and potatoes

Step 1. Chicken. 30 minutes.

Fill the saucepan 2 liters of water and put on fire. My chicken fillet and send it into the water, add a bay leaf. Instead of breast, you can use any part of the carcass, but fillet is the most dietary part of it.

Now it is necessary to wait for the moment of scuming the broth and not to miss it. In the process of boiling anyone meat broth A foam is formed on its surface, which is desirable to remove. If the foam is still not removed, the broth risks to become muddy. After boiling, we reduce the heating of the plate to the medium. Cook a chicken for about 30 minutes.

Step 2. Potatoes and carrots. 15 minutes.

So, chicken is cooked, and we are engaged in the preparation of other ingredients. Potatoes and carrots clean and mine. Potatoes cut into small straw and send to broth.

Carrot three on a grater or cut straw.

In order for the finished soup to have a beautiful color, the carrot should be fastened on sunflower oil until half ready, that is, for 5 minutes.

Step 3. Vermichel. 10 minutes.

15 minutes after they put potatoes in soup, add vermicells and count more 10 minutes, after which turn off the fire.

We add salt to taste, if desired, refill the finished soup of finely disturbed fresh greens.

During the supply of chicken soup with the vermicelline and potatoes in each plate, do not forget to put a piece of chicken meat. If you want the soup to look like in the photo, sprinkle it slightly fresh pepper.

Bon Appetit!

vermichel - 5 tbsp.
potatoes - 3 pcs.
chicken breast - 350
carrot - 1 PC.
white onion - 1 PC.
lavar leaf - taste
salt - taste
black pepper - taste

How to cook

Not every young mistress manages to cook beautiful and delicious vermishel Soup on chicken broth. But this first dish is incredibly useful for the human body. Actually cook this soup Not so difficult, you just need to know some nuances.

Vermicelli chicken soup dietary dishesIt can be given even to small kids. The cooking process is not laborious and take 50 minutes of time. It is delicious, satisfying and, most importantly, useful dish European cuisine can prepare even novice young hostesses.

For the preparation of soup, you do not need to use the entire carcass of the chicken, but you can take any part of it - fillets, legs or wings.

The whole secret of this delicious dish lies in proper cooking Broth. For this, you need, of course, fresh chicken. Rinse meat, mode into small portionic pieces (optional), fill with two liters of cold water and put on fire. We add a whole purified bulb into a pan, a large chopped carrot, parsley root and celery, as well as 2-3 laurel sheets and 3-4 pcs. pepper peas. Cut vegetables big slices It is necessary in order to then pull them easily. They are needed only to create appetizing aroma. To give the soup the golden color of the bulb should be boiled in the husk. It is she who gives a shade of a dish. Bouillon is boiling until the chicken is ready, which will take about 20-40 minutes. Add salt after boiling.

So that the broth was transparent, it should be boil without a lid and on low heat, and after readiness it is necessary to strain.

If instead of parts of a carcass chicken for cooking, labor, bones or neck are used, then the broth will need to strain through the gauze, folded several times to clean it well from small bones, baked blood and many other.

In the prepared broth, carrots are placed, grated on a grater or chopped fine straws, and onions, chopped with small cubes. For chicken broth, the roaster from vegetables is usually not done so that the dish is as useful as possible. Ingredients are allowed to breathe within 5 minutes.

The chicken soup with the vermicelline is prepared with both potatoes and without her. It all depends on personal tastes and preferences. If you want to add this product, it will be enough for three tubers that need to be cleaned, cut into cubes and add to broth. The soup is cooked for another 15-20 minutes until potatoes are ready.

After this time, Vermicell add to the broth. If it is thin, it does not need to do it, it is enough to put the product in boiling water, turn off the fire, cover the saucepan with a lid and give the soup infused for 10 minutes. More roughest Vermicelli varieties will need to boil a little - optimal time, as a rule, is 3-5 minutes. If the vermicellier is too long, then accurately break it up before cooking on white small pieces. So the soup will be more convenient.

It is important not to overdo the vermicelli with the number, and remember that it has the property to be sharpened. If you put it more than you need, you can, instead of a beautiful soup, get a thick neappety porridge.

If the vermicelli was not at hand, you can use small pasta. When the dish is ready and already invented 10 minutes after cooking, it is bottled on plates and chopped dill are added.

It is useful to any hostess will master the recipes of rolls at home. It is easy, and your loved ones will be surprised how cool you can cook.

Chicken soup with vermicellius is pretty pretty simple and rightfully ranks first among budget soups. But, despite all the simplicity of cooking such soups, it is necessary to take into account some nuances.

For example, when preparing a broth from chicken, it is more convenient to use hips or legs, so that the broth turned out to be annexed, and the meat in the soupe was present. In addition, chicken soup with vermicelline is prepared on transparent broth.

In chicken broth, you can add a teaspoon of sugar and ice cube. It will help to remove turbidity and make your broth transparent

How to cook chicken soup with vermicelline - 15 varieties

Highly fragrant soupchickwhich is just cooking.

Ingredients:

Chicken skin - 400 g
Vermicell - 350 g
Carrot - 1 pc
Onions - 1 pc
Kurkuma - 1 h. L
Dill - 1 tbsp. L.
Basil to taste
Salt to taste

Cooking:

In a two-liter pan, we recruit water and put the shin. We put on fire, bring to a boil. At the time of boiling, we remove the foam. Then we riser on medium heat for 15-20 minutes. Finely cut carrots, onions and send in a saucepan. Then raw salt, herbs, spices. We welcome 10-15 minutes and fall asleep the vermicelline, mix, keep on the fire for another 2-3 minutes. Ready soup spill on plates and serve on the table. Bon Appetit!

Soup is obtained by welded and light sourness.

Ingredients:

Chicken meat - 500 g
Vermichel - 150 g
Potatoes - 1-2 pieces
Onions - 1pc
Carrots - 1pc
Tomato - 4-5 pieces
Sweet pepper - 1-2 pieces
Vegetable oil - 3 tbsp. L.
Salt to taste

Cooking:

We put the chicken meat. We cut the onion in the pressure, one half put me to the meat, and the second fry with finely grated carrots. Cut pepper, tomatoes and lay with roaster in the soup. When the soup boils, Solim and suck in it, we welcome 3-4 minutes.

Nice and appetizing soup thanks little secret in its cooking.

Ingredients:

Chicken wings - 500 g
Vermichel Pautinka - 300 g
Potatoes - 4-5 pieces
Carrot - 1 pc
Onions - 1 pc
Vegetable oil - 3 tbsp. L.
Salt to taste

Cooking:

We put a saucepan with water on fire, lay the wings, bring to a boil. In boiling broth we throw potatoes. In the pan, fry finely chopped onions and carrots until golden color. Pour the vermicelle to the roaster and fry 2-3 minutes. When the wings are welded, lay the roaster and cook 3-4 minutes.

This soup is easily prepared and has a powerful heating effect.

Ingredients:

Vermichel - 1 cup
Carrot - 2 pcs
Onions - 1 pc
Parsley root - 1 pc
Turnip - 100 g
Radish - 70 g
Smoked chicken shin - 350 g
Kinza - 100 g
Spicy pepper - 1 pc
Salt to taste

Cooking:

In a saucepan cook chicken legs 20-30 minutes. We prepare vegetables and roots, finely cut. Onions fry to rosy and add vermicells. A sharp pepper will be postponed, and the remaining sliced \u200b\u200bvegetables and the roots are pouring to the heads and cook for 8-10 minutes. Add a fried vermicellier and finely chopped pepper into the soup. We are waiting for 5-8 minutes. Cut the cilantro. We break out our soup on portions and sprinkle with cilantro.

Thanks to vegetables, chicken soup is obtained very fragrant and useful.

Ingredients:

Chicken legs - 3 pcs
Vermichel - 200 g
Blend of vegetables - 1 pack (broccoli, eggplant, bowls, carrots, mushrooms, pepper Bulgarian)
Salt, pepper to taste

Cooking:

We put the shore boil. Add salt, pepper. We throw vegetables into boiling broth. Cook 20-25 minutes. For 3 minutes before readiness, we fall asleep the vermicelline and stir the remaining time. Spill in portions.

A surprisingly easy way to cook soup in a slow cooker.

Ingredients:

Vermichel - 0.5 Multistakan
Chicken Wings - 300 g
Potatoes - 3 pcs
Bulb - 1 pc
Sunflower oil - 3 tbsp. L.
Carrot - 1 pc
Salt - 2 h. L
Dill, parsley to taste
Water - 2.2 liters

Cooking:

We turn on the frying mode, we pour into a bowl of a multicooker. Sunflower oil, pour sliced \u200b\u200bonions chopped by half rings. In a slightly roasted bow, lay out the wings, fry for 5 minutes on each side. Pour the carrots sliced \u200b\u200brings, pass 3-4 minutes. Layout sliced \u200b\u200bstraw potatoes. Turn off the frying program. Pour water, salt, turn on the soup mode for 30 minutes. 5 minutes before the end of the cooking, Vermichel and Greens. And we leave in the heating mode for 10 minutes.

This recipe is the present property of Bulgarian culinary.

Ingredients:

Chicken fillet - 350 g
Bulgarian pepper - 400 g
Potato -250 g
Carrot - 300 g
Onion - 100 g
Garlic - 5 g
Vermichel with Bran - 150 g
Tomatoes - 300 g
Vegetable oil - 1 tbsp. L.
Salt, spices to taste

Cooking:

We rinse chicken fillet, cut into small pieces. Fill with fillet with water, put a saucepan on the stove, after boiling, cook 10 minutes, at the end of the cooking a little susticks broth. Clean and cut vegetables. Potatoes cut into cubes, onions very finely shinku, pepper cut straw, carrots rub on a grater, tomatoes in small cubes. Heat the frying pan, pour on it a tablespoon of vegetable oil, fry the bow to a golden crust. We add pepper to reduce the fire and carcass under the lid of 5-7 minutes, then add carrots, tomatoes, crushed garlic, salt and spices, all under the lid for 10 minutes, after 10 minutes, stirring vegetables periodically. When the chicken fillet is ready, add potatoes to it, cook everything together for 7-10 minutes. Then add to the soup roaster and cook another 5 minutes. At the end of the cooking, we lay the vermicelline, turn off the fire and let it breed for 10-15 minutes.

Unusually fragrant saturated soup.

Ingredients:

Chicken breast - 450 g
Onion onion - 2 pcs
Garlic - 2 pcs
Vermichel - 150 g
Tomato paste - 2 tbsp. L.
Olive oil - 3 tbsp. L.
Acute pepper paste - 1 h. L
Salt to taste

Cooking:

We rinse the chicken breast, fill with water, put a saucepan on the stove, after boiling, cook 10 minutes. Fix the broth and chop the breast finely. Clean and cut the onion with medium sized cubes. We take a saucepan, pour on it a tablespoon of vegetable oil, fry the onions. Add tomato paste And garlic, fry 1-2 minutes. We put 1 tsp. Pasta, fall asleep Vermicell. After that, fill the broth, bring to a boil, lay the breast. Wegan up a couple of minutes and our soup is ready. Bon Appetit.

Incredibly simple cooking, but very tasty soupchick

Ingredients:

Chicken shin - 3 pcs
Potatoes - 4 pcs
Onions - 1 pc
Eggs - 2 pcs
Bulgarian pepper - 2 pcs
Carrot - 1 pc
Noodles - 200 g
Salt to taste

Cooking:

Onions, potatoes and Bulgarian peppers are finely cut, carrots rub on the grater. In the bowl of multicookers lay vegetables, chicken legs, salt. We fill with water to 2.5 liters and turn on the soup soup mode for 1 hour. 5 minutes before readiness, drive eggs into the soup and fall asleep noodles. After the end of the cooking, let's breed 10 minutes and spill in plates.

Stunning soup for everyday diet.

Ingredients:

Vermichel - 150 g
Chicken's leg - 300 g
Potatoes - 3 pcs
Bulb - 1 pc
Carrot - 1 pc
Sunflower oil - 3 tbsp. L.
Bay leaf
Salt, pepper to taste

Cooking:

We put the chicken meat to bother. Sunflower oil into the pan in the pan, pour out finely chopped onions, and carrots fry to rosy. Add chopped potatoes, fry 1 minute. Fix the broth, lay roast vegetables, bring to a boil. Solim, pepper to taste. Add 1 tsp. Sugar and 1 ice cube (for broth transparency). I fall asleep vermicelline and put the bay leaf, weganing 2-3 minutes. Then turn off the fire, get the bay leaf and add chicken meat. We leave to strengthen for 5-10 minutes. Bon Appetit!

This soup will not only delight everyone behind your table, but also will surprise with his exquisite taste.

Ingredients:

Vermichel - 250 g
Broth - 1.5 l
Potatoes - 1 pc
Onions - 1pc
Garlic - 1 teeth
Carrot - 1 pc
Tomato - 2 tbsp. L.
Kinza - 100 g
Salt - 2 h. L
Creamy oil - 50 g
Black pepper - 1 h. L

Cooking:

Cut potatoes into cubes. Shining finely onions, garlic and cilanthole. Three carrots and tomatoes on the grater. Start frying onions in butter. Load carrots, garlic and vermicells to Luka. Solim, Pepperm and 5 minutes. We put the broth boil, lay potatoes in it and cook until readiness. Pour fried vegetables and vermicells into the broth. Add a cilantro and cook for 5 minutes. Apply with crispy croutons. Bon Appetit!

Truly delicious fragrant and satisfying. As in the village of grandmother.

Ingredients:

Chicken meat -500 g
Carrot - 300 g
Onion - 100 g
Flour - 2-3 tbsp. L.
Eggs - 1 pc
Vegetable oil - 1 tbsp. L.
Salt, spices to taste
Fresh greens

Cooking:

In a two liter pan, we recruit water and put the chicken meat. We put on fire, bring to a boil. At the time of boiling, we remove the foam. Then we cook for 20 minutes, finely cut the carrots, onions and send it into the saucepan. In a plate, we smell the flour, drive the egg, salt, pour boiling water and mix. Ready dough Rather very thin on the table and leave to dry 10 minutes.

For noodles are used dough doughso that it is elastic and did not boil when cooking

Meanwhile, cut the greens. The dried dough is cut by strips with a thickness of 4 mm and fall asleep into the soup with greens. Wegan up for 4 minutes. Ready soup spill on plates and serve on the table. Bon Appetit!

This soup is considered not only tasty, but also useful.

Ingredients:

Chicken meat - 400 g
Potatoes - 3-4 pieces
Tomato - 2 pcs
Carrot - 1 pc
Onions - 1 pc
Flour - 170 g
Eggs - 1 pc
Pepper peas.
Salt to taste

Cooking:

We pour chicken with cold water and put to boil until readiness. I cut the vegetables all the other than tomato, lay in the finished broth and cook another 10-15 minutes. We take a deep plate, put an egg to her, flour well mix. After that, we roll the dough leave to dry 7-8 minutes. Then we slightly cut the dough and throw it into the soup, we welcome 2-3 minutes. Cut tomatoes with cubes and lay the ready-made soup. Bon Appetit.

Perhaps the most amazing recipe and it should be prepared at least once in your life, to penetrate the stunning world of Tatar cuisine.

Ingredients:

Yogurt - 300 ml
Chicken broth - 500 ml
Vermichel - 150 g
Chicken breast - 300 g
Flour - 2 tbsp. L.
Vegetable oil - 4 tbsp. L.
Egg - 1 pc
Salt to taste
Greens

Cooking:

We pour two glasses of water into a pan, add salt and put on the stove. We take a deep plate, pour yogurt, drive the egg, add vegetable oil, salt and mix well. Add broth and vermichel into boiling water. We reflect the fire and wait until the Vermicells boil. I add flour to yogurt, mix again. To the welded vermicelli lay chicken meat, cook for 10 minutes. When the soup boils again, we pour the yoghurt mixture with hot broth and bring to a boil. Spill in portions and sprinkle parsley.

A very fragrant soup will suit the real connoisseurs of Spanish kitchen.

Ingredients:

Vermichel - 200 g
Chicken fillet - 400 g
Carrot - 1 pc
Onions - 1 pc
Garlic - 5 teeth
Pepper sharp - 1 pc
Olive oil - 3 tbsp. L.
Black ground pepper, paprika

Cooking:

We recruit water with a saucepan and put on fire. While water is boiling, cut the fillet with small slices and fry in a frying pan in olive oil. Finely cut onions. As soon as the fillet roasts a little, pour out onions and fry on fine fire. Cut carrots and add it to the fillet with a bow. When the vegetables roasted, add fine garlic, hot peppers And we spend roasting in boiling water. I fall asleep salt, pepper, seasonings and vermicells, cook for 5 minutes. Spill in plates.

Chicken Soup - Preliminary Preparation of Meat

The chicken is good because for the preparation of soup, you can use almost any parts of the carcass: breast, hips, wings, ham, and even so-called soup sets, including not so popular chicken waste, cropping, sacrum and lumbar departments or backs.

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

Chicken Soup - Choice of Dishes

So that the chicken broth turned out to be delicious and saturated, cooking the product is necessary in sufficiently bulky dishes. Choosing a saucepan, pay attention to the fact that the meat is completely covered with water and loosely placed in the tank. The fluid level should not reach the very edge of the pan, otherwise when the broth is boiling, you risk stains the stove.

One liter of the finished broth will be enough for 3-4 plates, so, starting to cook and choose the pans of the required volume, consider it for the miscalculation of the number of portions.

Chicken noodles soup

Fast and simple recipe for traditional chicken soup.

Ingredients:

chicken meat (breast, ham, fence or soup) - 0.5-0.6 kg;
potatoes - 0.3-0.4 kg;
onions - 2-3 pcs;
carrot - 1-2 pieces;
bell pepper - 0.5 - 1 pc;
salt;
bay leaf;
ground black pepper;
board Chicken Egg or Several Quail Eggs for Decoration

For noodles, you will need:

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

Method of cooking:

Fill the saucepan with 3 liters of water and put in it well washed with chicken meat. Turn on a strong fire and bring broth to boil. We carefully collect "foam", we reduce gas and cook on a weak heat for 40-50 minutes.
While the broth comes to readiness, proceed to the manufacture of noodles. In a deep bowl, we drive 1 egg, add flour and knead the steep dough. With the help of a rolling pin, roll the dough into a thin layer and cut 3-5 cm stripes. Every strip is divided into several parts depending on the desired length of the noodle.
Clean and cut potatoes and onions, stripes - sweet pepper. Carrot three on a coarse grater or cut thin half rings. We put the frying pan and pour some vegetable or olive oil into it. When the oil is warm up, add pepper, carrots and onions into the frying pan and fry for 5-6 minutes to half preparation.
From the welded broth, we take a chicken and put cool. Put potatoes.
We disassemble the cooled chicken carcass, getting rid of cartilage and stones, and cut meat with small pieces.
Add ready-made vegetable roaster together with chicken add to broth and let it get drunk for 7-10 minutes, after which we put in the noodles soup. Soup will be ready in 5-7 minutes. It remains to add salt, bay leaf and spices to taste.

Feeding meals: Pour noodles soup in deep plates and decorate the greens, grated or chopped by halves. If you wish, you can add some shredded garlic or acute peppers.

Chicken vermicellium soup

Simple I. delicious recipe Equaded chicken soup.

Ingredients:

potatoes - 0.3-0.4 kg;
vermichel - 0.1-0.2 kg;
onions - 2-3 pcs;
carrot - 1-2 pieces;
bay leaf;
salt;
ground black pepper;
grated solid cheese, boiled chicken egg or several quail eggs for decoration

Cooking method:

We pour in a saucepan of 3 liters of water, put a chicken in it and leave on a strong fire. When water begins to throw, carefully clean the foam and we reduce the fire to a minimum. Cook broth for 30-45 minutes.
While the broth is brewed, clean and cut vegetables. If you or your households do not like the presence of any individual ingredients in SUP (Luke, Carrots), and I want the broth to be beautiful and fragrant, you can add vegetables in general, right during cooking meat and remove them when the broth will be ready.
We take out the cooked meat and retain cool.
Lay into the broth sliced \u200b\u200bin small potatoes. Crushed onions and carrots fry on sunflower or olive oil to half-year.
When the broth with potatoes will boil for 5-7 minutes, we put meat purified from bones and veins, lay vegetable roaster from carrots and onions. Cook 10 minutes on weak fire.
5 minutes before the end of the cooking soup put the vermicelle in it. Add salt, black ground pepper and 1-2 small laurel sheets. Turn off the gas and give a dish under the lid of about half an hour.

Feed meals: Chicken soup with vermicelline pour into deep plates or special portion soup and decorate finely chopped greens, small amounts grated cheese Or chopped halves of chicken or quail eggs.

Chicken Soup in Polish with Mushrooms

Unusually tasty and fragrant chicken soup, perfectly quenched hunger. It can be served both in cold and hot.

Ingredients:

chicken fillet - 0.5-0.6 kg;
mushrooms - 03-04 kg;
onions - 1 pc;
carrots - 1 pc;
tomato puree - 100 g;
ground black pepper;
greens - Parsley, Dill, Basil, Kinza (optional);
salt.

Cooking method:

Carefully washed and purified chicken fillet fillets with 3-4 liters of water and cook about 40-45 minutes on a small fire.
While the broth is prepared, clean and cut vegetables and mushrooms with a small cube. If you use dried mushrooms - For 1-1.5 to cooking, they must be pouring cool water and tweet. Sliced \u200b\u200bvegetables roasting in vegetable or olive oil.
We take out fillet from the broth, let it cool, and cut by large pieces.
Layout in boiling broth membered vegetables, chopped fillet and mushrooms. Cooking about 5-7 minutes.
Add to 100 g tomato Puree. And leave soup on fire for another 5 minutes.
Solim and pepper dish, pour crushed greens, remove the soup from the plate and withstand the dish under the lid for another 10-20 minutes.

Feeding meals: Polish soup with mushrooms feed in deep plates or large soups, or hot, or cold. Decorate a dish with a crushed yolk, quail eggs or small garlic croutons.

Chicken soup

Speaking about how to prepare a delicious chicken soup, Imlosnya does not mention the chicken soup with dumplings. Very satisfying and tasty, it will have to taste even the most demanding gourmet.

Ingredients:

chicken meat (breast, ham, hips or soup) - 0.5-0.6 kg;
onions - 1-2 pieces;
carrots - 1 pc;
sweet Bulgarian pepper - 1 pc;
potatoes - 2-3 pcs (optional);
garlic - 1-2 teeth;
vegetable oil - 1 tbsp.;
greens
bay leaf;
ground black pepper;
salt;
greens - Parsley, Dill, Basil, Kinza (optional)

For dumplings:

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

Cooking method:

First of all, we rinse the meat of chicken and proceed to the cooking of broth. We recruit 3 liters of water in a saucepan, lay the chicken and put on fire. When the water boils - we reduce the gas to a minimum and on a slow fire, cook the bouillon about 45-50 minutes.
While preparing broth cleaning vegetables. Potatoes cut into small parsing, onions and carrots in finely pass and fry.
We proceed to cooking the dumplings. We take the egg and separate the protein from the yolk. Cover the dishes with the protein food film And we clean in the refrigerator. Add 1 spoon of vegetable oil, pinch of salt and 3-4 spoons of flour. Mix thoroughly. We pour into the resulting mass of about 100-200 ml of broth from the pan and mix it all again. Suck a finely chopped garlic and greens and add a couple more flour spoons to form a damn, reminiscent of lying home sour cream, weight. We take a protein from the refrigerator and beat it well before the formation of foam, and then carefully interfere in the dough.
We take meat from the broth, let it cool down a little and, if necessary, remove cartilage or bone. Cut the meat with small pieces and lay back into the broth with potatoes.
By bringing the potatoes until half-welded, with the help of a teaspoon, we form a dumplings from the dough and send them to boil 3-4 minutes. When the dumplings pop up and increase in size, lay vegetable roaster and onions into the broth.
Add salt and pepper, 1-2 small laurel sheets. After 5 minutes, we remove the saucepan from the fire and give the soup in the course of 20-30 minutes.

Feed soup: Let's give a dish in beautiful deep plates, decorating greens.

Chicken puree soup

Gentle chicken soup with a pronounced taste and aroma, which will have to do not only like adults, but also to children. Will be your family's favorite dish.

Ingredients:

purified chicken fillet - 0.3-0.4 kg;
cream - 200 g;
celery - 50 g;
butter creamy - 25 g;
flour - 1 tbsp.;
salt;
ground black pepper;
greens - Parsley, Dill, Basil, Kinza (optional)

Cooking method:

Cook chicken broth. We take out the breast and cut it with small pieces.
We clean the celery, finely sit down and fry it on butter with the addition of 1 spoons of flour, before the appearance of a golden crust, continuously stirring.
We add crushed chicken meat to the pan and fill all 50-100 g of cream. Masters for 5-7 minutes.
We remove the frying pan from the fire, shift its contents into a deep container and add in equal proportions of cream and broth. Thoroughly beat everything with a blender.

Feed: Ready chicken puree soup Spill in plates, decorated with chopped greens or small croutons and serve on the table.

Chicken soup

Very tasty and nourishing chicken soup for every day.

Ingredients:

chicken meat (breast, ham, hips or soup) - 0.5-0.6 kg;
crupes (buckwheat, rice, millet, corn grits) - 0.5 cups;
potatoes - 3-4 pcs (optional);
onions - 2-3 pcs;
carrot - 1-2 pieces;
ground black pepper;
bay leaf;
greens - Parsley, Dill, Basil, Kinza (optional);

Cooking method:

Cooking ordinary chicken broth. When the meat is fully prepared, take it out of the pan and put it with cooling.
We fall asleep into the broth the selected barbell and cook soup on slow fire.
Clean and cut vegetables. Fry them in a frying pan in olive or vegetable oil.
We disassemble chicken meat and cut it into small pieces.
Making sure that the cereals are practically ready, lay vegetable roaster into the broth and sliced \u200b\u200bmeat slices. Add a bay leaf, salt and spices to taste.
Cook soup more about 6-8 minutes, and remove from the stove. Let us breed about half an hour.

Feed: Soup serve in deep plates, pre-decorating finely grated cheese, greens or boiled egg.

Perfect chicken soup - Secrets of experienced culinary culinary

So that the chicken broth turned out to be light and transparent, it is necessary to prepare it on a small fire and be sure to remove the "foam" when boiling. Otherwise, the dish will be muddy and it will look neappety;

In order to achieve a pleasant yellowish shade at the end of cooking, you need to add a fried carrot or some spices to broth, such as turmeric or kary;

To get fragrant soup mashed potatoes, in the finished chicken broth it is necessary to add already cooked vegetables and beat the lot with the help of a blender.

Now you know how to prepare a delicious chicken soup. Use these recipes and delight your households with appetizing and healthy dishes.

What could be better than delicious home meal? Aromatic, useful and simple cooking - for this we are so loved homemade. Among its diversity, the honorable place occupies soup out of the hammers - nutritious and very tasty. How to cook it according to the rules?

Number of portions:4
Time for preparing:60 minutes

Soup of ham with vermicelli

To weld soup with vermicelline and hammers need to be prepared:

Chicken ham - 2-3 pcs.;

Vermichel (or noodles) - 1-2 chopping;

Potatoes (medium) - 2-3 pcs.;

Carrots - 1 pc.;

Onions - 1 pc.;

Pepper (to taste);

Rinse thoroughly and put in a saucepan with water. Bring to a boil, remove the resulting foam. Water after boiling slightly satisfying and add one well washed away, but the crude bulb.

Cooking the broth under the lid of 30 minutes, after which it is possible to get the bulb and you can start the bookmark of the rest of the vegetables. Carrots cut into cubes or three on the grater and add to boiling water. After about 5 minutes, add chopped potatoes and try the dish on the salt. Draft to taste and let it get bored for 10-15 minutes.

When potatoes are already almost ready, add vermicelli or noodles and cook another 7-10 minutes. It should be not completely boiled. Add spices to taste and refuel the soup with greens. Let's breed 10-15 minutes and you can enjoy the satisfying, fragrant soup.

Multicooker vegetable soup recipe for multicookers

An indispensable assistant in the kitchen - a slow cooker, long ago conquered the hearts of the hostesses. The food in it turns out more fragrant, with a rich taste.

To make soup in a slow cooker, need such products:

Ham - 2 pcs.;

Potatoes - 4 pcs.;

Onions - 1 pc.;

Carrots - 1 pc.;

Garlic - 1-2 teeth;

Tomato - 1 pc.;

Salt, pepper - to taste.

In the "Cooking" or "quenching" mode to boil meat. How much cooking ham for soup in a slow cooker? Approximately 1 hour. At this time, it is worth native when cooking. Boiled ham to remove, fill the broth to another container. In a multicooker's saucepan in the "Baking" or "fry" mode, fry finely chopped onions and garlic, carrots, grated on medium grater.

When the roaster is ready, add all the broth. In the "Cooking" or "quenching" mode, select the minimum cooking time (usually 1 hour). Add chopped potatoes and tomato (you can grate it on the grater or cut into a small cube). Before the end of the cycle, add meat disassembled to fibers, salt and spices.

By whatever recipe you prepare - the result will be excellent. Fragrant broth, gentle meat and vegetables - a great combination for home lunch. Experiment with the components, add those products that love more, and please your culinary masterpieces.