TOP 5 most delicious recipes with photos of homemade chicken soup. Culinary tips and secrets. Video recipes.
Chicken soups are delicious, hearty, healthy. They breathe with the warmth of the hearth, comfort, and they are liked by all family members. Chicken broth is extremely simple and requires a minimum of ingredients, thanks to which it remains one of the culinary hits. In order for this dish to really please both with its taste and amber transparency, it is necessary to follow the rules for its preparation. We offer TOP-5 of the most popular home-style chicken soup recipes and culinary secrets of its preparation.
Culinary tips and secrets
- Chicken broth will be most beneficial if cooked from homemade chicken. It contains fewer chemicals and antibiotics.
- Wash the carcass of the bird (or its parts) thoroughly both outside and inside, and also remove the remaining feathers, if any.
- Use whole chicken or bone-in meat for the broth. It is from the bones in the broth that the nutrients that the body needs for the strength of bones, ligaments and restoration of strength enter the broth.
- Take water for the broth at the rate of 2 liters per 1 kg of meat. In this case, drain the first fat.
- Place the meat in cold water and bring it to a boil over medium heat. Then you get a rich and nutritious broth, because the piece will evenly warm up, and all the proteins with useful substances will come out as much as possible into the broth. If the water boils quickly, the proteins in the top layer of the meat will quickly curl up, and the inside of the meat will not fully warm up and will retain nutrients. Use this method if the flavor of the meat is important, not the broth.
- For a beautiful and clear soup, strain the broth through cheesecloth to remove tiny pieces of protein and other contaminants.
- Keep in mind that red cabbage, beets and mushrooms will change the color of the broth. Also, the broth will not be transparent if you add ground spices.
- In addition to chicken pieces, other products are added to chicken soup. The basic set that is recommended to be added to the broth is onions, celery stalks, carrots, potatoes. Soup will be satiated with pasta, rice, buckwheat, beans.
- It will also give the broth the taste of spices: black peppercorns, bay leaves, fresh thyme, parsley, cilantro.
Chicken soup with dumplings
First courses with dumplings are especially popular in Ukrainian cuisine. Chicken soup with dumplings turns out to be especially tasty and satisfying, which diversifies the everyday table. It can be eaten by both small children and for proper nutrition.
- Caloric content per 100 g - 159 kcal.
- Servings - 4
- Cooking time - 1 hour 15 minutes
Ingredients:
- Chicken on the bone (any parts) - 300 g
- Garlic - 1 clove
- Bulb onions - 1 pc.
- Flour - 4 tablespoons
- Potatoes - 4 pcs.
- Eggs - 1 pc.
- Bay leaves - 1-2 pcs.
- Vegetable oil - 3 tablespoons
- Water - 2.5 l
- Carrots - 1 pc.
- Salt to taste
Cooking chicken dumplings soup:
- Place the chicken or parts of it in a saucepan, cover with water and bring to a boil. Remove the foam, salt water and cook the bird over low heat until tender: store-bought - half an hour, homemade - 2 hours.
- Remove the cooked chicken from the broth and separate the meat from the bones.
- Peel the potatoes, cut into small cubes and pour into the broth. Cook for 20-25 minutes over low heat until tender.
- Cut the onion and carrots into small pieces, fry in vegetable oil until golden brown and place in a saucepan when the potatoes are boiled.
- Next, add the chicken meat, add the spices and stir.
- For dumplings, combine flour, eggs, salt and knead to a soft dough. Pinch off pieces and dip into boiling soup.
- Place the bay leaf and minced garlic in a saucepan.
- Chicken soup with dumplings is considered ready when dumplings come up.
Chicken noodle soup
Hearty and delicious chicken noodle soup. Both adults and children will like it. And instead of noodles, you can use any other pasta.
Ingredients:
- Chicken legs - 3 pcs.
- Potatoes - 3 pcs.
- Carrots - 1 pc.
- Bulb onions - 1 pc.
- Vermicelli - 30 g
- Greens - 50 g
- Salt to taste
- Ground white pepper - to taste
- Ground black pepper - to taste
- Dried tarragon - pinch
Cooking Chicken Noodle Soup:
- Rinse the legs, put in a saucepan, cover with cold water and boil.
- Reduce heat to low, add salt and add unpeeled, washed onion. Close the lid and cook for 30 minutes, then remove.
- Cut the carrots into cubes and place in the broth.
- After 5 minutes, add the peeled and chopped potatoes to the pot and cook for 15 minutes.
- Add noodles to the pot and cook for 15 minutes. Read the specific cooking time of the vermicelli on the manufacturer's packaging. Season the dish with spices and turn off the heat after 5 minutes.
- Let the chicken noodle soup sit for 10 minutes.
Chicken Rice Soup
Chicken Rice Soup will take its rightful place on the dinner table due to its excellent and rich taste. It has a tonic and anti-inflammatory effect.
Ingredients:
- Chicken - 600 g
- Potatoes - 4 pcs.
- Carrots - 1 pc.
- Onions - 2 pcs.
- Rice groats - 0.5 tbsp.
- Bay leaf - 1 pc.
- Black peppercorns - 4-5 pcs.
- Fresh dill to taste
- Salt to taste
- Hot black pepper - to taste
- Vegetable oil - for frying
Cooking Chicken Rice Soup:
- Rinse the meat, put it in a saucepan, fill it with cold water and after boiling, remove the scale.
- Then add one whole peeled onion, bay leaf and allspice to the broth.
- When the meat is cooked, salt the broth and take out the chicken pieces, bay leaves, onion and peppercorns.
- Peel the potatoes, cut into small pieces and dip in hot chicken broth.
- Rinse the rice in running water so that it becomes transparent, and send it after the potatoes.
- Peel the onions, chop into small cubes. Grate the carrots on a coarse grater. Send vegetables to a frying pan with heated vegetable oil and sauté until vegetables soften.
- Put the sautéing in a saucepan, stir and cook the soup for 20 minutes.
- Add chopped herbs to the finished dish before serving.
Chicken soup with mushrooms
Chicken soup with rich mushrooms and delicate melted cheese. It is not difficult to prepare, but it turns out to be unforgettably aromatic and tasty.
Ingredients:
- Chicken breast - 300 g
- Potatoes - 5 pcs.
- Carrots - 1 pc.
- Champignons - 400 g
- Onions - 1 pc.
- Processed cream cheese - 400 g
- Water - 3 l
- Vegetable oil - for frying
- Salt to taste
Cooking Chicken Mushroom Soup:
- Wash the chicken breast, put in a saucepan, cover with cold water and put on fire. Boil, skim off, season with salt, reduce temperature and cook broth for 25 minutes.
- Remove the chicken breast from the broth, cut into pieces and send back to the broth.
- Peel the potatoes, cut into medium cubes and add to the broth. Simmer it for 15 minutes until tender.
- Peel the onions and carrots, wash, cut into small cubes and send to the pan with heated vegetable oil. Saute vegetables over medium heat, stirring occasionally for 10 minutes.
- Wash the mushrooms, dry, cut into thin petals and send to the pan with vegetables. Continue frying for 10 minutes.
- When the potatoes are done, add the vegetable fry and cook for 10 minutes.
- Then add the grated processed cheese and stir to dissolve completely.
- Salt the chicken soup with mushrooms, add spices to taste and let it boil.
Chicken soup with egg
Egg and Chicken Soup is a delicious and satisfying first course for a variety of everyday meals. It is easy to prepare, but it turns out delicious. Chicken broth can be boiled on the legs or on the breast. This will affect the richness of the flavor.
Ingredients:
- Chicken - 400 g
- Potatoes - 4 pcs.
- Bulb onions - 1 pc.
- Carrots - 1 pc.
- Small vermicelli - 3 tablespoons
- Eggs - 2 pcs.
- Salt to taste
- Garlic - 2 cloves
- Bay leaf - 1 pc.
- Vegetable oil - for frying
- Water - 4 l
Cooking Chicken Egg Soup:
- Cut the chicken into pieces, cover with water, boil and remove the foam. Season with salt and simmer for 20 minutes.
- Peel the potatoes, cut into cubes and pour into the broth. Cook for 15-20 minutes.
- Peel the onion, cut into small pieces, and grate the carrots on a coarse grater. Fry the vegetables in a frying pan until soft in vegetable oil.
- When the potatoes are cooked, send the frying to the pan and stir.
- Add fine vermicelli, spices, bay leaf, and minced garlic to the soup.
- Whisk raw eggs in a deep bowl with a fork and pour into the soup in a thin stream, stirring constantly.
- Let the chicken and egg soup simmer and remove from the heat.
