Chicken broth recipe with potatoes

9

Prepared by: Ekaterina Fesenko

06/04/2017 Cooking time: 3 hours 0 minutes

For a hearty and tasty lunch, you can hardly think of anything better than a rich and appetizing soup. This option is suitable for both children and adults, so I recommend taking a closer look at the recipe.

How to make Potato Soup with Chicken Broth

1. Wash the chicken (or two small chickens), place in a saucepan and cover with water. Place on the fire, bring to a boil, add a little salt and simmer for 1.5-2 hours.

2. Cool the finished chicken a little and disassemble it, removing the bones and chopping the meat.

3. Place the whole chicken fillet and onion into the boiling broth.

4. Add chopped carrots and parsley root.

5. Peel and cut the potatoes into small pieces. Place in a saucepan and cook over medium heat until soft. Salt and add your favorite spices during the process.

6. Add chopped herbs and, if desired, noodles to the finished soup. Before serving, let the soup steep under the lid for 20 minutes. Bon appetit!

Recipe Potato soup with chicken. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Potato soup with chicken.”

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of Potato soup with chicken is 31.9 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Recipe 4 Chicken soup with noodles and potatoes, milky

Chicken milk soup with noodles and potatoes is a rather unusual, but no less tasty dish. If you cook the broth without meat, it will be a different noodle soup recipe.

• Chicken fillet – 300 grams;
• Milk – 3 liters;
• Cream – 250 grams;
• Potatoes – 4 pieces;
• Vermicelli – 100 grams;
• Porcini mushrooms – 250 grams;
• Onions – 1 piece;
• Carrots – 1 piece;
• Greens (parsley, celery, cilantro) - one bunch each;
• Spices - to taste.

Step 1

Defrost the chicken fillet and cut it into small squares. Pour milk into a large saucepan, carefully place the chopped fillet, and place on the fire. After the milk has boiled, leave the meat to cook for another half hour.

Step 2

Peel the potatoes and cut them into medium-sized cubes. Next, add the potatoes to the future soup half an hour after the milk has boiled. Thaw the mushrooms and chop them finely. Chop the cilantro and add it to the pan along with the mushrooms.

Step 3

Peel a medium-sized onion and chop it very finely. Add a little vegetable oil to the frying pan and leave the onion to fry. Three medium-sized carrots on a medium-sized grater, add to the frying pan with the onions. Cook, stirring constantly, until the onion turns golden brown.

Step 4

Add vermicelli to the pan. While the soup continues to cook, finely chop the celery and parsley and set them aside on a separate plate. Then add the fried onions and carrots to the pan. After the soup has simmered for 5-10 minutes, pour the cream into it and add some of the herbs. Leave the soup to cook for another 15 minutes, then turn off the gas.

Now pour the soup into bowls and add the remaining herbs.

Chicken soup with noodles and potatoes: basic technological principles

To prepare noodle soup with noodles and potatoes, you need to choose high-quality chicken meat. If you prefer a clear, light soup, then buy fresh and lean chicken. Potato soup with pasta and meat is made from fatty chicken.

A few rules for making potato soup with pasta:

1. Cook chicken noodle soup over medium-low heat to simmer the chicken.
2. During cooking, be sure to remove the foam from the surface of the broth.
3. You can prepare the soup with either pasta or potatoes. All ingredients are added to the soup at a strictly defined time in a strictly defined order, because... some take longer to cook than others.
4. Cut vegetables that do not cook for long into large pieces. Harder and denser ones, on the contrary, are larger.
5. We select the amount of vermicelli for chicken noodle broth depending on the desired thickness of the soup. Pasta cooks for only a few minutes, but swells as it absorbs moisture. The more of them there are in the broth, the thicker the soup will be.

Chicken soup with noodles and potatoes: useful tips and tricks

Making soup with pasta and potatoes and meat can be a bit challenging. There are some useful tips and tricks you can use to correct your own cooking mistakes:

1. If we cannot achieve transparency of the broth, we resort to gelatin. To do this, pour a little liquid into a separate container, add a small amount of gelatin there and pour it back into the pan. Cool the broth and strain through cheesecloth or cloth.
2. If you forgot or did not have time to remove the foam from the soup while it was boiling, just add a little cold water to the pan and reduce the gas while the soup is boiling. When the water boils a second time, the foam will float to the surface again.
3. Don't go to great lengths to make the broth clear if you're going to add milk and cream.

Do not cook large portions of potato noodle soup because it will lose its original flavor over time.

Chicken soup with egg and noodles

List of ingredients for a 2 liter pan:

• water for broth - 1.8 l;
• chicken – 400g;
• onions – 0.5 pcs.;
• carrots – 70g;
• chicken egg – 1 pc.;
• thin vermicelli – 100g;
• fresh parsley (or dried) – 3-4 sprigs;
• salt - to taste;
• ground black pepper - optional.

How to cook this soup with eggs

1. Wash the chicken and divide it into parts that will be easier to cook. Pour cold purified water into a saucepan, add chicken meat and cook the broth. At the beginning, make the heat high so that the water boils quickly, then reduce it, skim off the foam and simmer for about 30 minutes. During this time, the chicken meat will be completely cooked and will easily fall off the bones. Salt the broth so that its taste suits you; I usually use about 0.5 tsp for this pan.

2. Take out the chicken and let it cool completely, and put the peeled and chopped potatoes into the pan. Cook it for 15 minutes.

3. Add the peeled half of the onion and grated carrot. Cook with vegetables for an additional 3-4 minutes.

4. When the vegetables are ready, add vermicelli to the broth and stir. Cook for another 3-4 minutes.

5. Break the chicken egg into a bowl and lightly beat with a fork.

6. Pour in the egg in a stream and immediately stir so that it is evenly distributed in the soup. Cook for a couple of minutes, the egg forms small flakes and the soup is ready, we turn it off, cover with a lid to let it sit for 15 minutes.

Recipe 3 Chicken soup with noodles and green potatoes

If anyone else is looking for interesting recipes with noodle soup, then this one will definitely suit your taste. It takes only about 30-40 minutes to prepare.

For preparation you will need:

• Potatoes – 2-3 tubers;
• Chicken fillet – 0.45 kg;
• Vermicelli – 150 grams;
• Small onion - 1 piece;
• Medium-sized carrots - 1 piece;
• Drinking water – 2 liters;
• Spices - to taste;
• Greens (parsley, dill) – 1 bunch

The thickness of the soup is regulated by the proportions of pasta and potatoes - the more ingredients you add, the thicker the broth will become.

Step 1

Pour 2 liters of water into a large saucepan, put the fillet in it, and put it on the stove. We peel the potatoes, which will need to be cut into small cubes.

Step 2

After the water boils, cook the meat for another half hour and remove it from the pan. We start cooking the potatoes in the same broth, turning down the gas a little.

Step 3

Peel the onion, chop it finely and fry it with vegetable oil in a frying pan. Grate the carrots on a coarse grater and add to the onions halfway through cooking. When the onion turns golden, remove the vegetables from the heat and add to the pan.

Step 4

Grind the cooked chicken meat and add it to the broth.

Step 5

When the potatoes are almost ready, add salt to taste and add vermicelli.

Step 6

After the dish is ready, remove the pan from the heat, add spices and herbs to taste.

Recipe 2 Chicken soup with noodles and potatoes, transparent

Chicken soup with potatoes and pasta is delicious and very healthy. Particularly beneficial is the clear broth, in which the content of chicken fat is minimal.

• Chicken – 1 piece;
• Potato fruits - 2 tubers;
• Medium-sized carrots - 1 piece;
• Onions – 2 pieces;
• Noodles – 100 grams;
• Granulated sugar – 1 teaspoon;
• Salt - to taste;
• Greens (dill, parsley) - to taste.

Step 1

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

Potato, chicken and bean soup

Beans make any dish more satisfying. If there are no problems with the intestines, then there are no obstacles to preparing it.

Ingredients:

• Red beans - 1 can
• Chicken – 400 g
• Potatoes - 3 pcs.
• Onion - 1 pc.
• Carrots - 1 pc.
• Vegetable oil
• Salt

Preparation:

Boil the chicken in salted water. Add diced potatoes to it.

Fry the onions and carrots until golden brown, pour into the soup.

Add beans and season to taste.