Vegetable soup with chicken breast
Ingredients:
- chicken breast - 1 pc.;
- water - 2 liters;
- carrots - 1 pc.;
- potatoes - 4-5 pcs.;
- onion - 1 pc.;
- green peas - 50 g (optional);
- Brussels sprouts - 50 g (optional);
- spinach - 50 g (optional);
- dill - to taste;
- salt, pepper - to taste;
- sour cream for serving.
Cooking steps:
Pour cold water over the chicken breast, bring to a boil and skim off the foam. Reduce heat, add a little salt to the water and cook until tender (30-40 minutes).
Peel the potatoes, carrots and onions. Cut the onion into cubes and carrots into slices.
Cut the potatoes into medium cubes.
When the breast is easily pierced with a fork, add potatoes, onions and carrots to the soup, cook until tender over low heat (about 15-20 minutes).
When the potatoes are almost ready, add peas and Brussels sprouts to the soup and cook for 5 minutes.
Add salt and pepper to taste, as well as spinach and dill. Let it boil and remove from heat.
Serving this healthy vegetable soup with chicken breast is very tasty with sour cream.
Bon appetit!
Traditional chicken broth soup
When there is chicken broth left after boiling chicken, you want to make something tasty and quick. As you know, chicken broth itself is very fatty, which means adding meat ingredients is not required.
Ingredients:
- Chicken broth – 2l
- Potatoes – 4 pcs.
- Carrots – 1 pc.
- Homemade noodles – 100 g
- Onion - 1 pc.
Preparation:
First of all, let's prepare the noodles. To do this, we need to mix 1 egg with the required amount of flour.
Knead the dough and pass it through the noodle cutter. We clean and cut the vegetables. Cut the potatoes and onions into cubes, carrots into rounds.
Add vegetables to boiling broth and cook covered for 15 minutes.
Please note that vegetables should be added to the boiling broth, this is the only way the soup will turn out rich.
Now you can add the noodles. Cook for another 5 minutes.
The soup can be served with breadcrumbs and herbs.
Chicken soup with vegetables
You will need:
- water - 2 l;
- chicken breast without skin - 1 pc.;
- cauliflower - 200 g;
- potatoes - 2 pcs.;
- onion - 1 pc.;
- carrots (medium) - 1 pc.;
- tomato (large) - 1 pc.;
- garlic - 2 cloves;
- horseradish - 1 tsp;
- mustard - 1 tsp;
- peppercorns, salt - to taste;
- greens - for serving.
Separate the meat from the chicken breast and cut into small pieces. Pour water into a saucepan, let it boil, add chicken. Add salt and remove all foam.
Cut the potatoes into pieces and add to the chicken broth. Cook for 5 minutes.
Finely chop the onion and add to the pan. Cook for 2-3 minutes.
Grate the carrots on a coarse grater, add to the chicken soup, cook for 2-3 minutes.
Cut the tomato into small pieces and pour into the pan. Let it boil.
After the tomato, add cauliflower, disassembled into small inflorescences.
5 minutes before the end of cooking the soup, add thinly sliced garlic, horseradish and mustard. Turn off the stove. Let the chicken soup with vegetables brew for 15-20 minutes.
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When serving, chicken soup with vegetables can be sprinkled with herbs.
Bon appetit!
Vegetable soup in chicken broth with homemade croutons
This simple and at the same time very satisfying soup can be prepared every day. After all, it is different every time, but the taste in it is constant.
Ingredients:
- Potatoes – 3 pcs.
- Carrots – 1 pc.
- Cauliflower – 300 g
- Onion – 1 pc.
- Broccoli – 200 g
- Rye bread – 2 slices
- Chicken broth – 2 l
Thick vegetable soup with chicken breast
Ingredients for “Thick vegetable soup with chicken breast”:
- Chicken breast - 1 piece;
- Potatoes - 4 pcs;
- Carrots - 2 pcs;
- Onion - 1 piece;
- Garlic - 2-3 cloves;
- Sweet pepper - 1 piece;
- Cauliflower (small) - 1 piece;
- Greenery;
- Mustard (with horseradish) - 2 tbsp. l.;
- Salt;
- Spices.
Recipe for “Thick vegetable soup with chicken breast”:
Wash the chicken meat and cut it into large cubes.
Place in a large soup pot and put on fire. Remove the resulting foam.
While the chicken breast is cooking, peel and cut vegetables: potatoes into slices.
Three carrots on a grater.
Onion - cubes.
Finely chop the garlic.
We separate the cauliflower into inflorescences.
When the chicken is almost ready, add the vegetables to the pan. Potatoes, then cabbage.
Throw in the sweet pepper.
Add grated carrots.
Onion and garlic.
Add mustard.
And greens. Salt and pepper. Cook until fully cooked. Vegetables cook quickly. Pour into a plate and enjoy the delicious soup. Bon appetit!
Recipe 8: cream cheese soup with chicken (step by step)
For those who love puree soups and cream soups, I suggest trying creamy cheese soup with chicken.
This dish turns out incredibly tasty, aromatic, tender and velvety. You can serve this soup with croutons, if desired. You only need to prepare the puree soup for one time.
- potatoes - 3 pcs.;
- carrots - 1 pc.;
- chicken fillet - 150 g;
- onion - 1 pc.;
- processed cheese - 100 g;
- spices for soup, salt - to taste;
- butter - 10 g;
- water - 1 liter;
- freshly ground black pepper for serving.
Chicken broth seems like a pretty basic thing. But it turns out that even such a simple dish has its own nuances and subtleties. After all, in order for the broth to turn out excellent, you need to know how to choose chicken, cook it, what ingredients to add... Contents of the recipe: Aromatic and nutritious chicken broth is perfect for our stomachs. It contains no unnecessary calories, but at the same time, it perfectly saturates and warms. And although chicken soup is quite difficult to spoil, I think some tips will help you get the best result.
- If you have a whole chicken, then you need to cut off the fat, remove the remaining feathers, as well as the entrails (lungs and kidneys), because. they will make the broth cloudy.
- The chicken should be filled with cold water only.
- It is recommended to cook the broth with vegetables, for example: carrots, celery stalks, onions, you can add a couple of champignons. If you pre-bake the vegetables, then the broth will have a beautiful amber color.
- Among the herbs, spices and herbs, peppercorns, bay leaves, dill and parsley are best suited.
- To make the broth transparent, you need to cook it over low heat, so that the liquid only sways a little.
- You can salt the broth at the beginning of cooking - if the goal is to make it tasty, or at the end - if the desired result is tasty chicken meat.
- The broth is stored in the refrigerator at +5 degrees for 5 days. It can also be frozen for future use.
- If frozen vegetables are added to the soup, this should be done 15 minutes before the dish is ready.
- To make chicken broth especially rich in flavor, it needs to be cooked at the same time as the bones. However, boiling bones can increase blood cholesterol.
- Calorie content per 100 g - 48 kcal.
- Number of servings - 5
- Cooking time - 1 hour 20 minutes
Ingredients:
- Any parts of a chicken carcass - 400 g (you can use back, fillet, wings, thighs, drumsticks)
- Cauliflower - 0.5 heads
- Potatoes - 2 pcs.
- Onions - 1 pc.
- Carrots - 1 pc.
- Tomato - 1 pc.
- Green cilantro - a small bunch
- Bay leaf - 2 pcs.
- Peppercorns - 4 pcs.
- Ground black pepper - 1/3 tsp. or to taste
- Salt - 1 tsp. or to taste
Simple chicken soup with vegetables
Ingredients:
- Water - 2 Liters;
- Chicken meat - 500 grams;
- Onions - 2 pieces;
- Garlic - 1 clove;
- Carrots - 1 piece;
- Canned beans - 300 grams;
- Green beans - 50 grams;
- Canned corn - 100 grams;
- Bay leaf - 1 piece;
- Sweet peas - 4 pieces;
- Red hot pepper - 1/3 teaspoon (flakes);
- Salt - 1 teaspoon;
- Ground black pepper - To taste;
- Tomato puree - 1/2 cup;
- Lemon - 1/3 piece (for serving);
- Green onions - 3 pieces (for serving).
How to make "Easy Chicken Soup with Vegetables"
Pour water over the meat, bring to a boil, cook for 5 minutes, drain the broth. Pour fresh water over the meat, bring to a boil, reduce heat. Add peeled onion, celery, allspice, bay leaf. Cover with a lid and cook for 1-2 hours. The meat should easily fall off the bone. Remove the meat, remove from the bone, strain the broth, discard the vegetables. Prepare the remaining ingredients. Wash and peel the onions and carrots. Grate the carrots on a coarse grater, chop the onion and garlic, cut the celery into thin slices. Fry the carrots in hot oil until golden brown. Then add the onion, garlic and celery and cook until the onion is soft. Add white beans, green beans, and corn. Cook for 2 minutes. Add tomato puree and bring to a boil. Place the roast in the broth, add salt and pepper to taste. Cook over low heat for 5 minutes. Serve the soup with chicken, green onions and a slice of lemon. Bon appetit!
Rice in soup
It is impossible to overestimate the benefits of dietary chicken broth soup with rice. Mucous dishes are perceived by the stomach as more gentle. Product set:
