Chicken leg broth - rich and aromatic. Chicken Leg Soup Leg Soup Recipe

06.08.2020

Chicken soup- the most popular first course, and also the most favorite with homemade noodles or dumplings. It's easy to explain, because chicken meat is 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 delicious chicken soup.

So 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 supply of free space (1-1.5 liters) in order to avoid splashing out its boiling contents. It is important to at least roughly calculate the portioning of this content: from 1 liter of chicken soup, approximately 3-4 portions are obtained.

You can cook chicken soup from any part 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 broth. If you have a fillet, add a soup set with it to make the broth rich. It is imperative to defrost a frozen chicken carcass or a set before cooking and rinse thoroughly in several waters.

Homemade Chicken Noodle Soup Recipe

A completely win-win soup that can please both guests and households on weekdays and holidays. Products for such a 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 saucepan to a boil over high heat, reduce the heat to a moderate or even low heat and cook for 40-50 minutes.
While the broth is boiling, you need to cook homemade noodles, for which in a bowl knead a tough dough of flour and 1 egg. Roll out the coolly kneaded dough as thin as possible into a sheet, from which cut into narrow strips of your preferred length.
Cut the peeled fresh potatoes into cubes, cut the peeled fresh carrots into thin cubes or grate on a coarse grater, chop the onion into cubes and cut the sweet pepper into squares or strips. All chopped vegetables, except potatoes, fry in olive oil no longer than 4-5 minutes, then lower it together with the potatoes into the boiling ready-made broth, after removing the cooked meat from it.
The entire contents of the saucepan should be cooked over medium heat for 10-12 minutes, and then the finished chicken, peeled and cartilage, and homemade noodles cooked 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 bowls and top 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 cooking 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 soup - 1 piece;
pepper, salt, bay leaves and herbs - to taste;
drinking water - 3 liters.

Cook homemade chicken noodle soup like this:

Pour water in the calculated volume into a saucepan of a suitable volume, put the washed soup set. Together with it, salt and spices, except for the bay leaf, which should be correctly laid a couple of minutes before the end of cooking the broth and must be removed and discarded.
You can immediately put coarsely chopped carrots and a whole peeled onion into the pan, then remove them and discard. Bring the contents of the pan to a boil over high heat, then switch it to medium or even low mode and remove the periodically generated noise with a slotted spoon so that the broth is transparent and without noise flakes.
The cooking time for chicken broth is about 50 minutes, and fresh potatoes, cut into cubes, are put 20 minutes before this time, although there is an option without potatoes at all. Remove boiled vegetables and meat before placing potatoes.
As an option: the broth is cooked without carrots and onions, and they are made of them for a short time - 3-5 minutes - light frying in vegetable or olive oil and laid out in the boiling soup.
After bookmark fried vegetables the soup should boil over low heat for 12 minutes, then return the sorted boiled chicken meat to it and start the noodles with it. After 3-5 minutes, remove the saucepan with the soup from the heat and leave under the lid for half an hour. Serve hot in tureens or deep bowls, garnished with chopped dill or parsley and half a hard boiled egg.

Chicken Dumpling Soup Recipe

The chicken dumpling soup option is very attractive, and you shouldn't be intimidated by the word “dumplings” - it's even easier to cook them than homemade noodles. But it brings variety to the home menu.

Ingredients:

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

For dumplings:

fresh chicken egg - 1 piece;
flour - how much will go in;
fresh garlic - 1 slice;
chopped fresh herbs - optional;
vegetable oil - 1 tablespoon.

We cook chicken soup with dumplings as follows:

Pour water in the calculated volume into a saucepan of a suitable volume, put the washed soup set. Together with it, salt and spices, except for the bay leaf, which should be correctly laid a couple of minutes before the end of cooking the broth and must be removed and discarded. Cook broth with chicken for no more than 50 minutes, periodically removing the resulting noise with a slotted spoon, so that the broth is cooked transparent and without flakes. If you prefer such a soup with potatoes, then put the diced peeled potatoes into the broth 20-25 minutes before its final cooking.
Peeled and washed onions, sweet peppers and carrots, grate and chop and fry in vegetable oil for 5-7 minutes with constant stirring. Put the cooked fried vegetables into the broth after the dumplings are ready.
While the broth is boiling, without wasting time, start making dumplings dough. Divide egg for white and yolk, the first one is temporarily removed in the refrigerator. In a suitable bowl, add the yolk, butter, 3-4 tablespoons of flour and salt - mix everything thoroughly and pour 150-200 milliliters of hot chicken broth while stirring, adding chopped garlic and herbs. Add more flour so that the dough for the dumplings turns out to be the consistency of sour cream.
Take the chilled white of a fresh chicken egg, beat into a thick foam and gradually add the dumplings to the creamy dough. By this time, the potatoes should almost be cooked and you can run the dumplings into 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, dip it into the boiling water of the broth. Dip a spoon every time so that the dough is not brewed on it and the dumplings are the same. The finished dumplings noticeably increase in volume and float up and you need to cook them for 3-4 minutes, then start the fried vegetables and continue cooking over low heat for the last 5 minutes.
Chicken dumpling soup is ready. This soup is served hot in tureens or deep portioned bowls, garnished with chopped herbs on top. Additional spices are used by everyone 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 onions - 1 medium onion;
rice - 0.5 cups;
boiled chicken egg - 1 piece;
pepper, salt, bay leaves and herbs - to taste;
drinking water - 3 liters.

Cook chicken soup with rice like this:

Pour water in the calculated volume into a saucepan of a suitable volume, put the washed soup set. Together with it, salt and spices, except for the bay leaf, which should be correctly laid a couple of minutes before the end of cooking the broth and must be removed and discarded.
By the end of cooking the chicken broth, peel the onions and carrots, wash and chop them for light frying in a pan in vegetable oil.
Remove the chicken from the ready-made broth and immediately put the washed rice into it and cook it until tender, at the end of cooking put the fried vegetables in a saucepan with chicken soup, darken the soup over low heat for about 5 minutes. Remove the finished chicken soup from heat and let it brew for half an hour. Serve hot with chopped herbs, spices of your choice and half a boiled egg.

Simple Chicken Puree Soup Recipe

This recipe is for lovers of mashed 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 to decorate the soup.

On prescription: chicken puree soup- cook like this:

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

Heat the chicken puree soup and sprinkle with prepared chopped herbs on top.

Spring sorrel chicken soup recipe

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

According to the recipe, prepare chicken sorrel soup like this:

Rinse the chicken meat, cut into pieces and place in a saucepan of a suitable size, where pour water and put bay leaves and peppercorns. Boil the broth after boiling until the meat is ready, constantly removing the foam with a slotted spoon so that the broth is perfectly transparent, and you need to salt it 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 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 finished broth onto a dish. And put chopped potatoes and chopped sorrel into the broth, which boil for 10 minutes over medium heat. Then add boiled chicken meat sorted out from the bones into the soup and cook chicken soup with sorrel over low heat.

Chicken Corn Soup Recipe

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

Ingredients:

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

By simple recipe cook chicken soup with corn like this:

Prepared chicken meat, peppercorns and bay leaves, washed and peeled fresh carrot root, washed tomato and pepper whole sweet put in a saucepan with boiling water and cook for 40 minutes, periodically removing the resulting noise.
Remove the chicken and vegetables from the finished broth, remaining on a low heat setting. Use the vegetables at your discretion, and free the chicken meat from the bones and return to the pan with the broth, put the strained corn and finely chopped fresh herbs there.
Beat fresh chicken eggs and slowly pour into the boiling broth while stirring. As soon as the soup boils again, remove it from heat and let it simmer under the lid for 30 minutes. Serve hot with croutons.

Polish Chicken Mushroom Soup Recipe

Chicken soup with mushrooms and even in Polish - intriguing all the same! Let's now figure out what products are needed to make such a 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 greens - a few twigs;
salt and ground black pepper - to taste.

Prepare chicken soup with mushrooms in Polish as follows:

Put 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 plates, carrots into thin slices, and onions into cubes.
Remove the finished chicken fillet from the broth, cool and cut into large bars. Put the chopped mushrooms and vegetables into the boiling broth and cook until the onions are soft.
5 minutes before the soup is ready, put the cut meat and tomato puree in a saucepan. At the very end of cooking, add the vermicelli and let it boil for only 1 minute.
It remains to season with salt and pepper. Remove soup from heat, pour into bowls and serve hot, garnish 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 onions - 1 piece;
salt to taste;
fresh dill - by preference.

Put 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 send to the broth, which is cooked on low heat for another 15 minutes.
By this time, peel and cut the potatoes into pieces and put them in the broth, which continue to cook until the potatoes are tender.
By the time the potatoes are ready, add a couple of chopped bouillon cubes to the soup, beat the salted fresh egg and pour it in a trickle into the boiling soup while stirring. Finish the chicken egg soup with bay leaves and fresh chopped herbs.

The original recipe for chicken broccoli soup

A very attractive recipe for chicken broccoli soup - everything is in it: taste, aroma, and looks attractive. You can surprise household members and even guests with such a soup, if you cook it clearly 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.

By original recipe: chicken broccoli soup - cook like this:

Place in a pot of water chicken breasts, 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 in a pan with olive oil until tender. Cut the peeled carrots into casters and add to fried onions and continue to fry them together for 5 minutes.
Rinse broccoli disassembled into inflorescences under running water and drain in a colander, then add it to vegetables and simmer over low heat under a lid for 10 minutes.
It remains to introduce chicken meat into the boiling broth and vegetable stew, salt pepper and other spices and continue to cook chicken broccoli soup for 20 minutes. Serve the soup hot with sour cream in each portion.

Very important chicken bouillon cook over low heat so that it turns out light and transparent. It is imperative to remove the noise with a special slotted spoon so as not to spoil the look of the broth with ugly flakes.

A pleasant amber shade will give the broth fried carrots... If it is not in the recipe, turmeric, for example, can handle it.

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

Each housewife's home cookbook must contain lung recipes and simple soup... Most often, he prepares for chicken meat because it is the fastest to cook. Although this dish is dietary, it is tasty, budgetary, and with the addition of potatoes it is also hearty. Soup is often prepared for children, and adults eat it with pleasure. A fragrant 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 cooking:

Cut the chicken into pieces, put it in a saucepan, fill it with water and put it on fire. When it boils, put half of the peeled carrots, onion, black pepper and bay leaf in a saucepan. We turn on low heat and cook for about 40 minutes, until the meat is completely cooked. Remember to skim and remove the onions, lavrushka and carrots after 15 minutes. The broth is ready.
The potatoes need to be peeled and cut into large cubes and dipped into a saucepan along with the other half of the carrots when the chicken is boiled. Continue cooking until the vegetables are completely cooked. Season the soup with potatoes with salt, pepper to taste and add herbs. Serve on preheated bowls.

Recipe 2: Chicken Soup with Potatoes and Ghee

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 broth color, you can put carrot pieces or unpeeled onion... After boiling, remove the foam and add peppercorns, bay leaves, you can add parsley root and celery stalks. After the broth is cooked, strain it and pour over the chicken again. Chop the onion finely and add it to the soup.
Peel and cut the potatoes into large cubes and place them in the pot as well. Put the melted fat here, salt, pepper and cook until the potatoes are fully cooked. Instead of oil, you can fry the onion in vegetable fat, then pour in melted butter not needed. Serve the soup with finely chopped parsley.

Recipe 3: Chicken Spider Web Noodle Soup with Potatoes

Ingredients:

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

First, fill the pot with chicken legs with water. Bring to a boil over high heat. Drain the boiled water, so our broth will turn out to be more transparent. Fill the pot with the legs again with water. Wash the carrots for the broth, peel and divide them across into two parts. Put half in a saucepan.
Salt the water boiled for the second time in a saucepan, put the parsley root, bay leaf. Cook the broth for about an hour over low heat, so that the water gurgles slightly until the meat is cooked. Rub the other half of the peeled carrots on a coarse grater. Peel the onion and cut it into small cubes. From this we will make frying.
Saute the onion in a preheated 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 needs potatoes to make it more satisfying. Peel and cut the potatoes into small cubes.
After about an hour, the leg will cook in the broth. You can check the readiness of the meat by lifting it with a tablespoon over the broth, if the meat moves away from the bone, then it is ready. Put the carrots and legs in a bowl, leave to cool a little, then we return them to the chicken soup with potatoes. Then we separate the meat from the bone and cut the carrots into slices.
Preparing noodles for soup. Better to take small vermicelli, such as "cobweb", it is quickly cooked and delicious. Then put potatoes in a saucepan, bring the broth to a boil, reduce the heat. When the potatoes are cooked, add the cobweb, passivation in turn. Boil the soup for a few minutes.
After that, put the cut meat, chopped boiled carrots into the boiling soup. Mix everything, cook for about 5 minutes more. Thoroughly wash the parsley and cut it into small pieces. You can use other greens that you love. Add parsley, cover the pan with a lid, turn off the gas.
This soup is quick and easy to prepare, and the ingredients are usually kept in our refrigerators. Serve with croutons.

Recipe 4: Ukrainian chicken soup with potatoes and dumplings

Ingredients:

6 medium 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 of milk;

salt.

Cooking method:

Chicken legs, thighs or half of the chicken are poured cold water, bring 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, sent to the soup and boiled until the potatoes are cooked. The onion is chopped and fried in melted butter until golden brown. Onions are dipped into the soup for five minutes until cooked.
For dumplings, knead a dough of eggs, milk and flour. It should be soft and easy to pinch off. After frying, dumplings can already be lowered into the chicken soup. Pinch off small pieces of arbitrary shape from the dough and throw them 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 a spoon, moisten your fingers or a spoon with water.
The dish is considered ready when all the dumplings come up. At this moment, peppercorns, bay leaves are dipped into it, slightly salted, boiled over low heat for three minutes and removed from heat. Soup with potatoes and dumplings will definitely appeal to everyone!

Recipe 5: How to Make Chicken Soup with Potatoes and Eggs

Ingredients:

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

Step by step cooking:

Rinse the chicken fillet under cold running water, cut into small pieces. Preheat a skillet and put some butter on top of it. Melt the butter and lay out the meat pieces. Fry until crusty, stirring occasionally.
Rinse and peel potatoes. Cut it into small cubes. Pour cold water over the sliced potatoes and leave for a few minutes to release the starch. Rinse the potatoes several more times under running cold water.
Peel carrots washed in water and cut into slices. Onion peel and chop finely. Rinse sweet bell peppers under running cold water and remove the core. Cut the pepper into half rings. Heat the oily sunflower in a skillet. Put chopped onions in a hot frying pan, add carrots and bell peppers. Saute vegetables over high heat for a few minutes.
Pour water into a saucepan and bring to a boil. Put potatoes, chicken meat, fried vegetables in boiling water. Salt to taste. Bring the soup to a simmer over high heat, then simmer over medium heat for about 20 more minutes.
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 boiling in order for the eggs to grab.
10 minutes after adding eggs to chicken soup with potatoes, 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 prepared soup into bowls and sprinkle with finely chopped herbs on top. 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 of milk.

Cooking method:

First you need to wash the chicken, put it in a saucepan and pour cold water over it. Bring broth to a boil, remove foam and reduce heat. Salt the chicken broth, put peeled carrots, onions, bay leaves, allspice into it and cook over low heat for about 35-40 minutes.
From the finished broth for chicken soup, you need to pull out the chicken, separate its meat from the bones, then we put it in the soup. Remove the onion and carrots from the broth and discard. In chicken broth you need to put potatoes cut into cubes or strips, cook it 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. Beforehand, of course, the carrots must be peeled. Heat the pan, pour vegetable fat on it, put onion and fry for several minutes until transparent. We spread the carrots and add more oil. Simmer the onions and carrots for a few minutes, until the frying becomes soft. We spread the frying in the soup.
To make the dumplings, you need to separate the yolk from the protein. The protein can be refrigerated. With the yolk, you need to grind the softened butter. After that, in parts, little by little, you need to add milk and pour flour for making dumplings in the soup. Knead smooth and elastic, but not batter... The dumpling dough should be salted and mixed well. Beat the cooled protein into a foam, transfer to the dough. Then you should gently, lifting from the bottom up, mix the dough. The dough should be thicker than for the pancakes.
Once the dough is ready, 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 collect 1/3 teaspoon of the dough, with a sharp movement lower the dough with the second spoon. Do not take too much dough, because the dumplings increase in volume during the cooking process.
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 taste. After that, the pan can be removed from the heat, put there. boiled chicken, chopped dill, mix everything, cover and let it brew. The soup with chicken and dumplings 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 pasta homemade;
150 g of carrots and onions;
greens to taste.

Step by step cooking:

Finely chop the onion, chop the carrots on a grater and fry them in a pan, preheating a small amount of vegetable fat on it. Roasting saves carotene in carrots, which in our body forms the vitamin A we need.
Put chopped potatoes into the boiling broth, add vegetable frying after 10 minutes, and after another 10 minutes add noodles. Let it boil for a few minutes so that the vermicelli does not have time to boil and remove from the heat. Cover and let the chicken noodle soup steep for half an hour. It is better to salt and season the dish right before serving. Add the meat to the soup before serving.

Video with a recipe for making chicken soup with potatoes

Servings: 4
Cooking time: 60 minutes

Chicken leg 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 saucepan with water. Bring to a boil, remove the resulting foam. After boiling, lightly salt the water and add one well-washed, but unpeeled onion.

Cook the broth under the lid for 30 minutes, then take out the onion and you can start laying 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 with salt. Add to taste and let it simmer for 10-15 minutes.

When the potatoes are almost ready, add the noodles or noodles and cook for another 7-10 minutes. It should not be fully 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.

Multicooker Leg Vegetable Soup Recipe

An indispensable assistant in the kitchen - a multicooker, has long won the hearts of hostesses. The food in it turns out to be more aromatic, with a rich taste.

To cook 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 much to cook soup legs in a slow cooker? Approximately 1 hour. This is the time to be guided by when cooking. Remove the boiled legs, pour the broth into another container. In a multicooker saucepan in the "Baking" or "Frying" mode, fry finely chopped onions and garlic, grated carrots on a medium grater.

When the frying is done, 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, disassembled into fibers, salt and spices.

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

Source: www.wday.ru

HOMEMADE CHICKEN BEE

Cooking time: 1 hour

It will take

Chicken legs - 2-3 pieces, depending on the number of eaters. Necessarily chicken legs. Otherwise, the soup will not be as tasty.
Vermicelli - 2 handfuls
Potatoes - 2-3 pieces
Carrots - 1 large
Onion - 1 piece
Greens

How to cook

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

Fill a saucepan with rinsed chicken legs with cold water. Bring to a boil over high heat, then reduce the heat to a minimum, salt to taste (we do not spare the salt), put the unpeeled (!) Washed onion and cover with a lid.
After 30 minutes, catch the onion, toss in the diced carrots. After another 5 minutes, lay in the peeled and chopped potatoes, try to see if there is enough salt. If not, add salt. We leave for 10-15 minutes.

Then add the noodles to the pan, set for 15 minutes. After that, I personally always add seasonings and spices (a pinch of tarragon, a pinch of allspice and white peppers, maybe a little black, in general, a post for imagination). This is not necessary, without them it is also delicious. Let the soup soak in spices for 5 minutes and turn it off. Let the soup rest for 7-10 minutes and you can enjoy it!
Sprinkle herbs immediately after turning off or directly onto a plate. If not fresh, you can add dried 5 minutes before cooking. P.S. Boil a hard-boiled egg to the soup and, cutting it into halves, put on a plate.

I also make croutons a lot: White bread cut as if on crackers, in a separate bowl, mix a little olive oil, a clove or two of mashed garlic and a pinch of rosemary (available in any seasoning section). Sprinkle this mixture over bread and into a skillet without oil, over medium heat. 3-4 minutes - and the croutons are ready! You just need to stir constantly, otherwise they can burn.

Source: kuking.net

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Light chicken soup with unusual cheese and rice dumplings.

Country style chicken soup with dumplings

I thought, I thought, what else can be cooked from poultry in a multicooker, I even imagined what I would like to be so chicken and tasty. And I remembered the soup with dumplings that my grandmother cooked for me when I came to visit her in the village. True, she then called the dumplings "zatiruha", 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. So, it was decided: we cook chicken soup with dumplings in a village style in the Vitek VT-4213 GY multicooker!

Chicken soup

The soup is made from simple products and will not take much of your time.

Chicken puree soup and potato sandals

Soups should always be present in the lunch menu of every little man, and we, parents, do what feats we do to make our child eat soup! I managed to interest my baby in potatoes, stuffed fillet Chicken. She happily ate the potatoes, eating them with soup.

Instant Light Chicken Soup

This is not even really a recipe, but rather a principle fast food full soup. This principle is taken from Chinese food, although there is only a principle of Chinese in this soup, well, maybe, rice noodles... Nevertheless, such a soup is an excellent lifesaver when the soup needs to be cooked 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 you friends, I want to remind you of one .. Our recipe will be instant! Let's delight the family at lunchtime!

Chicken Soup with Green Beans

Chicken soup with green beans, vegetables and rice. Hearty, not heavy lunch soup with fresh vegetables.

Chicken soup... Chicken soup is the first course based on chicken broth. It is considered a dietary product, often prescribed for people during the recovery period. Chicken soup is also good for children, therefore it is considered to be a family dish.

Chicken soup is easy and quick to cook, so it is advised not to cook it in large pots. It is always better to feed your family with a fresh soup than to warm up the day before yesterday. Whichever pot you choose, remember that there must be another liter and a half to prevent the liquid from spilling onto the stove. A liter of soup is enough for a family of four.

Chicken soup is also good because absolutely any part of the chicken can be used for its preparation. Of course, meat on bone soup will turn out to be more aromatic and rich.

Be sure to defrost chicken meat before cooking. Rinse the ingredient with water before placing it in the pot.

It is recommended to cook chicken soup over low heat - a strong boil leads to the fact that the soup turns out to be cloudy and unaesthetic in appearance. The soup is especially beautiful when fried carrots are added - it becomes bright and elegant. Another way to improve the color (and, by the way, the taste) of the dish is to add a suitable seasoning (such as turmeric).

Chicken soup is often boiled with noodles or vermicelli. Combination pasta with vegetables makes the first course very satisfying. Before serving, some add half a boiled egg to such a dish and decorate with dill and parsley.

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

Chicken meat is 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 level of fats and beneficial effect on the gastrointestinal tract, this product is recommended for use by both adults and children, especially in need of building material for the harmonious development of the body. In this article, we will tell you how to make a delicious chicken soup.

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

Chicken soup - pre-preparation of meat

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

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

Chicken soup - choice of dishes

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

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

Chicken Noodle Soup

A quick and easy recipe for a traditional chicken soup.

Ingredients:

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

For noodles you will need:

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

Cooking method:

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

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

Chicken noodle soup

Simple and delicious recipe rich chicken soup.

Ingredients:

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

Cooking method:

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

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

Polish chicken soup with mushrooms

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

Ingredients:

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

Cooking method:

Thoroughly washed and peeled from films, pour chicken fillet with 3-4 liters of water and cook for about 40-45 minutes over low heat.
While the broth is preparing, peel and cut the vegetables and mushrooms into small cubes. If you use dried mushrooms- 1-1.5 before cooking, they must be poured with cool water and soaked. Fry chopped vegetables in vegetable or olive oil.
Remove the fillet from the broth, let it cool, and cut into large pieces.
Put vegetables, chopped fillets and mushrooms in a boiling broth. Cook for about 5-7 minutes.
Add 100 g to the soup tomato puree 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: Polish soup with mushrooms is served in deep bowls or large soup cups, either hot or cold. You can decorate the dish with chopped yolk, quail eggs or small garlic croutons.

Chicken dumpling soup

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

Ingredients:

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

For dumplings:

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

Cooking method:

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

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

Chicken puree soup

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

Ingredients:

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

Cooking method:

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

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

Chicken soup with groats

Delicious and nutritious chicken soup for every day.

Ingredients:

chicken meat (breast, legs, thighs or soup set) - 0.5-0.6 kg;
groats (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:

We cook ordinary 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 vegetables. Fry them in a pan in olive or vegetable oil.
We disassemble the chicken meat and cut it into small pieces.
After making sure that the groats are almost ready, we put vegetable frying and chopped slices of meat into the broth. Add bay leaves, salt and spices to taste.
Cook the soup for about 6-8 minutes more, and remove from the stove. Let it brew for about half an hour.

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

The Perfect Chicken Soup - The Secrets Of Experienced Cooks

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

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

To obtain aromatic soup mashed potatoes, you need to add already cooked vegetables to the finished chicken broth and beat the mass well with a blender.

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

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

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

Chicken soup - pre-preparation of meat

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

Chicken soup - choice of dishes

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

Chicken Noodle Soup

A quick and easy recipe for a traditional chicken soup.

Ingredients:

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

For noodles you will need:

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

Cooking method:

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

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

Chicken noodle soup

A simple and delicious recipe for a rich chicken soup.

Ingredients:

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

Cooking method:

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

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

Polish chicken soup with mushrooms

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

Ingredients:

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

Cooking method:

Thoroughly washed and peeled from films, pour chicken fillet with 3-4 liters of water and cook for about 40-45 minutes over low heat.
While the broth is preparing, peel and cut the vegetables and mushrooms into small cubes. If you use dried mushrooms - 1-1.5 before cooking, they must be poured with cool water and soaked. Fry chopped vegetables in vegetable or olive oil.
Remove the fillet from the broth, let it cool, and cut into large pieces.
Put vegetables, chopped fillets and mushrooms in a 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: Polish soup with mushrooms is served in deep bowls or large soup cups, either hot or cold. You can decorate the dish with chopped yolk, quail eggs or small garlic croutons.

Chicken dumpling soup

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

Ingredients:

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

For dumplings:

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

Cooking method:

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

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

Chicken puree soup

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

Ingredients:

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

Cooking method:

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

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

Chicken soup with groats

Delicious and nutritious chicken soup for every day.

Ingredients:

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

Cooking method:

We cook ordinary 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 vegetables. Fry them in a pan in olive or vegetable oil.
We disassemble the chicken meat and cut it into small pieces.
After making sure that the groats are almost ready, we put vegetable frying and chopped slices of meat into the broth. Add bay leaves, salt and spices to taste.
Cook the soup for about 6-8 minutes more, and remove from the stove. Let it brew for about half an hour.

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

The Perfect Chicken Soup - The Secrets Of Experienced Cooks

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

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

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