How to make chicken soup - 11 homemade recipes

Today I wanted to make a light chicken soup. Because chicken soup can be prepared quickly and feeds the whole family. I want to use different parts of meat for cooking. Namely: drumstick, breast and small parts of fillet.

I know that in addition to potatoes, you can put carrots, onions and cabbage in the first dish. You can also prepare a cereal first course, that is, with rice, millet, and pearl barley.

All recipes are completely different. However, the smell of chicken, in any case, organizes appetite in our body and the desire to sit down at the table as soon as possible. To eat a light soup and try a second meat dish.

Chicken soup with rice - a simple and tasty recipe

Check out the simplest and most delicious first course recipe. In addition to rice, add vegetables: carrots, bell peppers and potatoes. I would say this is the simplest hot food classic.

You will need:

Chicken – 500 g
Rice - 0.5 cups
Potatoes - 3 tubers
Bell pepper - 1 pc.
Carrots - 1 pc.
Onion - 1 head
Bay leaf, water, herbs, ground black pepper, salt - by eye

Chicken Rice Soup Recipe

1. Prepare the poultry pieces and cook the broth. Wherein. skim off foam and fat.

2. Vegetables: peel and wash potatoes, onions, carrots. Remove the stem and seeds from the bell pepper and wash.

3. Then finely chop: onion, bell pepper, potatoes, finely chop and add to the broth. Place the whole carrots into the broth.

4. Sort the rice, wash it, pour boiling water over it and add it to the chicken soup along with bay leaf, pepper and salt.

5. Cook the first dish until cooked, stirring occasionally and skimming off the foam.

Before serving, sprinkle finely chopped herbs into plates.

Chicken soup - recipe 7 (with corn)

one small hen or chicken;

spices and herbs;

small can of canned corn.

Peel the carrots, bell peppers and onions. Rinse the vegetables. Place the washed whole chicken in a pan of boiling water. Place whole carrots, bell peppers and tomatoes here. Add peppercorns and bay leaf. Cook the broth for about forty minutes, skimming off the foam. Remove vegetables and chicken from broth. Separate the chicken meat from the bones and place it back into the pan. Drain the corn and add it to the broth. Finely chop the greens and add to the soup. Beat the eggs and, stirring continuously, slowly add them to the broth. As soon as the soup boils, turn off the heat and leave covered for half an hour.

Chicken soup with millet and potatoes

This first course will take very little time to prepare. This is also because it uses ready-made chicken broth. Or use your own from cooking chicken.

Ingredients:

Chicken broth - 4-6 glasses
Boiled chicken meat - 200 g
Potatoes - 2 pcs.
Carrots - 1 pc.
Onion - 1 pc.
Millet - 1 tbsp. l.
Butter - 1 tbsp. l.
Bay leaf, chopped parsley - to taste
Ground black pepper, salt - to taste

Step-by-step recipe for chicken soup

1. Peel the carrots and onions. Cut the carrots into slices and the onion into rings to fry them together in oil in a frying pan until golden brown.

2. Peel the potatoes and cut into strips.

3. Place all prepared vegetables in a saucepan and fill with broth. Also put washed millet there. Salt and pepper everything to taste and cook until done.

4. Chop the cooked meat to add to the pan along with the bay leaf 5 minutes before the end of cooking.

Before serving, sprinkle the chicken soup with parsley or dill.

Chicken soup - recipe 2 (with vermicelli)

To prepare chicken noodle soup, you need the following ingredients:

- chicken soup set (legs, thighs, breasts) - 500-600 g

- 2 medium carrots

- 1 medium onion

- 4-5 medium-sized potatoes (this is not for everyone, you can cook without them)

- 100-150 grams of vermicelli

- salt, pepper, bay leaf to taste

- greens, half a hard-boiled egg for decoration

Pour 3 liters of water into a prepared container with a volume of about 4 liters and place the chicken in it. Add salt, pepper and bay leaf to taste. You can also place carrots cut into large pieces and a whole onion there if you don’t want to see these components in the finished soup (this is very important when the soup is being prepared for a child). Place over high heat; as soon as the broth begins to boil, skim off the foam and immediately reduce the heat to low. The broth is usually cooked for 40-50 minutes. Place peeled and diced potatoes (if desired) into the prepared broth, after removing the chicken, carrots and onions. If carrots and onions were not included when cooking the chicken, then they need to be finely chopped or grated, fried for 3-5 minutes in vegetable or olive oil and added to the soup. Next, leave the soup for 10-12 minutes over medium heat, then add vermicelli and chicken to it. The vermicelli is cooked for about 3-5 minutes, after which the soup can be removed from the stove, covered with a lid and left for about half an hour. Before serving, the dish can be decorated with finely chopped herbs and half a hard-boiled egg.

Chicken noodle soup recipe

This recipe also has another name, where the emphasis is on the noodles. For example, it would sound like this: chicken noodle soup. Children love this dish very much.

Required:

Water - 8 glasses
Chicken – 500 g
Onion – 150 g
Carrots – 150 g
Noodles – 130 g
Parsley root - 1 pc.
Vegetable oil - 2 tbsp. l.
Bay leaf, parsley and dill - to taste
Ground black pepper, salt - to taste

Making noodle soup

1. Prepare the chicken meat for cooking in a saucepan with water to cook the broth.

2. Then remove the meat to separate it from the bones.

3. Cut the separated meat into small pieces and put it back into the broth.

4. Peel vegetables, namely carrots, parsley root and onions and chop them randomly. Then fry them all in oil and add to the broth.

5. Bring the broth to a boil. Then put noodles and bay leaves in it. Add more salt and pepper to taste and cook until done.

Wash the dill and parsley, chop and add to the chicken soup on everyone’s plate.

Chicken soup - recipe 6 (with sorrel)

table salt, peppercorns and bay leaf;

carrots and onions;

Cut the chicken into pieces, rinse and place in a pan. Fill with water, add bay leaf and peppercorns. Cook the broth until the chicken is completely cooked, skimming off the foam with a slotted spoon. At the end of cooking, add salt. Peel the carrots and grate into fine chips. Peel the onion and chop into small cubes. Fry the vegetables until golden brown. Peel the potatoes, wash and cut into small pieces. Sort the sorrel, rinse and chop. Remove the chicken from the broth. Place the potatoes in the broth and cook for ten minutes. Then add the roast and sorrel. Separate the meat from the bones, disassemble into fibers and place in a saucepan. Cook for another ten minutes. Chicken soup is ready!

Taron soup with chicken and barley

Pay attention to this option for preparing the first course with barley and lemon.

Required Products:

Chicken - 1 pc.
Water - 2.5 liters
Barley - 4 tbsp. l.
Lemon - 1 pc.
Egg yolks - 3 pcs.
Onion - 2-3 pcs.
Carrot - 1 pc.
Celery root
Ground black pepper, salt - to taste

Barley soup recipe

1. Peel the celery, carrots and one onion, then rinse them with water. Cut the carrots and celery in half lengthwise.

2. Prepare the chicken carcass and fill it with cold water. Bring to a boil, skim off the foam, add the prepared vegetables and cook over medium heat until the chicken is cooked through.

3. Then remove the meat, separate from the bones and cut into small cubes. And strain the broth itself.

4. Rinse the pearl barley well, add to boiling water and cook until soft. Then drain the water and cook the cereal in chicken broth.

5. Peel the remaining onion, wash and finely chop.

6. Place chopped pieces of meat, onion, salt, ground pepper into the broth with barley and bring everything to a boil.

7. Scald the lemon with boiling water, peel it, cut it into slices, remove the seeds. Cut each slice into 4 pieces and add to the soup. Remove the pan from the heat.

8. Next, grind the egg yolks, dilute them with chilled broth, mix well. Then pour the egg solution into the finished soup and serve immediately.

You will recognize the taste of an unusual soup with tender chicken meat.

Bon appetit !

Vermicelli mushroom soup with chicken broth

Chicken soup with dried mushrooms is perhaps the most flavorful first course option you can imagine. It can be prepared with any fillings, but it is vermicelli that will give the soup a special delicate consistency. The recipe also describes how to cook a really tasty and rich chicken broth, supplementing it with vegetables and spices.

Ingredients:

600 g soup set;
3 liters of water;
40 g dried mushrooms;
2 carrots;
2 bay leaves;
2 onions;
2 cm ginger root;
3 cloves of garlic;
2 potatoes;
2/3 cup vermicelli;
1 tsp. peppercorns;
1 tbsp. l. turmeric;
Salt pepper.

Cooking method:

Place the soup set and ginger root in a saucepan.
Peel the vegetables, add one carrot and one onion to the chicken.
Add bay leaves and peppercorns there and fill everything with water.
Cook the broth over medium heat for 20 minutes, add a little salt at the end.
Place the mushrooms in a bowl and cover with warm water.
Remove vegetables and spices from the finished broth, separate the meat from the bones and chop.
Return the meat to the pan and continue cooking for another 10 minutes.
Cut the remaining onions and carrots into small cubes and add to the soup.
Add the mushrooms along with the water in which they were infused.
Boil the soup for 10 minutes, then place the potatoes cut into cubes into a common saucepan.
After another 10 minutes, season the dish with turmeric and chopped garlic, add vermicelli.
Continue cooking for 10 minutes, checking the potatoes periodically for tenderness. If necessary, increase the cooking time slightly.

How to make chicken soup with cauliflower

Add this soup recipe to your family menu because it is hearty and healthy.

Components:

Chicken – 300 g
Water - 6-8 glasses
Cauliflower – 300 g
Potatoes - 2 pcs.
Carrots - 1 pc.
Onion - 1 pc.
Tomato - 1 pc.
Parsley and dill, salt - to taste

Types of chicken soups

Cold, hot, multi-component and simple, transparent and opaque (thick), rich and light first courses will be the best choice when creating a family menu.

According to the type of consistency, chicken soups are:

clear: consommé, concentrated broth;
dressings: with potatoes, vegetables, legumes, cereals, which are seasoned with tomato paste, sour cream, sautéed onions or flour;
purees for dietary, medicinal and baby food, prepared from homogenized (crushed) products.

The main rule unites all types of first courses: season food with pepper at the end of cooking. Pepper and spices added at the end of cooking will give the soup a spicy tint and will not overwhelm the aroma and taste of the other ingredients. Cold and hot first courses should be salted at the end of cooking, when the process of intensive boiling of the liquid has stopped. This will help you accurately calculate the amount of salt so that the food does not turn out to be too salty or bland.

Rice soup with chicken broth

These 2 foods (chicken and rice) seem to be designed to help people suffering from all sorts of digestive disorders. And if you like pilaf with chicken or simply eat rice as a side dish for chicken, then any gourmet will understand you. However, this may not always be useful; rather, on the contrary, fatty pilaf with a lot of spices or fried chicken (even with regular boiled rice) can only negatively affect your stomach.

When cooking soup, everything is completely different. Firstly, there are no spices or other flavor enhancers, secondly, nothing is fried in oil, and most importantly, there is broth, which is very important for the proper functioning of the stomach.

In order to bring this recipe to life, you need the following ingredients:

2 chicken breasts or 1 chicken,
Large potatoes – 10 pcs.,
Steamed rice – 250 g,
2 carrots,
3 onions,
Greenery,
Salt.

How to prepare delicious rice and chicken soup?

First you need to fill the pan with water. For a certain amount of food you will need a 4-5 liter pan, into which you first need to fill half of the water and put it on high heat. While the water is boiling, you need to deal with the meat. To do this, you first need to defrost the chickens (if they are frozen), and then wash them with cold water. If you purchased chilled meat, then the first stage is skipped. Next, you need to cut the carcasses into several smaller pieces so that the meat is completely cooked. Small breasts can be cut lengthwise into 2 parts.

As for the chicken, you will need to cut off the legs and wings, after which you first cut the remaining carcass in half, not forgetting to remove the liver, and then divide each half into 2 more parts. Legs and wings do not go into soup because they are too fatty for it. More precisely, not they themselves, but the skin on them, but starting to clean them is quite difficult, therefore, it will be enough to remove the skin from the main carcass. And the legs with wings can be used later when preparing main courses.

After the chicken is gutted, cut into several pieces, and the skin is removed, it needs to be washed again, and only then can the meat be placed in a pan with already heated water. As soon as the water boils, you will need to reduce the flame to medium, add a little salt to the broth and leave the meat to cook for at least 20 minutes. From time to time it is necessary to monitor the cooking process, as foam may appear in the broth, which is formed from dirt remaining on the meat.

This foam will need to be removed constantly with a tablespoon or ladle. While the meat is cooking, you can peel and cut the vegetables. First you need to wash the carrots and potatoes. After this, the vegetables are peeled. Peeled potatoes will need to be placed in a saucepan with water to prevent them from darkening. And the carrots must be grated on a grater with large holes. Potatoes are cut into slightly elongated cubes.

Next move on to the onions. Peel it and cut it into small cubes. Chopped onions can be placed in the same bowl with grated carrots, as they will go into the broth at the same time. By this time, the meat should already be ready, so using a colander or some other device, you need to remove the boiled meat from the broth and pour in the carrots and onions. While they are cooking (no more than 10 minutes), you need to cut the meat. Separate it from the seeds and cartilage, chop it finely and dump it back into the broth. Potatoes are also sent there along with it.

The next step is adding rice. As already mentioned, it is better to add steamed rice to the soup, since it does not get soggy and does not dissolve in the liquid. First, the rice is washed in cold water, after which it is immediately sent into boiling broth. After this, you need to reduce the gas to a minimum and, gradually stirring, cook the soup for about 15-20 minutes until the rice softens. At the end of the allotted time (5 minutes before the end), you need to taste the broth and, if necessary, add a little more salt.

After turning off, you can sprinkle chopped herbs on top - onion or dill. Close the pan with a lid and cover with a warm towel on top. This is necessary to allow the soup to brew. After 5 minutes, you can pour it into plates and invite everyone to the table. So, the delicious rice soup with chicken broth is ready. This will take you no more than 1 hour.

https://www.youtube.com/watch?v=fkxJH9i-njg

Egg soup

In many European restaurants, it is customary to serve chicken soup with a hard-boiled egg. This first course is prepared using any of the methods described above, and the eggs are boiled separately for 3-5 minutes. Be sure to run a stream of cold water over them after draining so that the shell can be easily separated, otherwise the egg may become deformed and the appearance of the soup will be ruined.

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Before serving the dish, place an egg on top, either whole or cut into halves. It is advisable to use eggs with a bright orange yolk, then the soup will be bright and beautiful.