Chicken bouillon

Chicken broth is known for its valuable nutritional properties. In addition, it is very tasty and aromatic. This is the first remedy for ailments and recovery from infections and poisonings. We have collected 10 of the best broth recipes.

Classic chicken breast broth

Very easy to prepare chicken breast broth. You can use home-grown or store-bought poultry. You will get a clear, clean and low-fat broth.

1. 
   Classic chicken broth is very easy to make. Wash the vegetables and herbs, cut the carrots and parsley root into large pieces.
2. 
   Wash the chicken breast, place it in a saucepan, cover with filtered water and place on the stove. Bring the water to a boil over high heat and skim off the foam from the surface.After this, reduce the heat, add carrots, parsley root, unpeeled onion to the broth and continue cooking. Salt the broth to taste.
3. 
   Cook the broth for about an hour. 10-15 minutes before readiness, add herbs, bay leaf and peppercorns.
4. 
   When the broth is ready, remove the meat and vegetables from it and strain it.
5. 
   Serve the finished broth hot, garnished with parsley leaves.

Bon appetit!

How to cook delicious broth with chicken legs?

The positive side of this product is its relatively low fat content and high nutritional value. It’s not for nothing that chicken broth is called “Jewish penicillin” for its ability to help restore strength to sick people.

Cooking time: 90 min.

Cooking time: 25 min.

Servings: 4-6.

Ingredients:

• Potatoes – 3-4 pcs.
• Carrot – 1 pc.
• Chicken drumstick – 2 pcs.
• Onions – 1 pc.
• Garlic - to taste.
• Salt - to taste.
• Ground black pepper - to taste.
• Greens – 1 bunch.
• Water – 2-2.5 l.

Cooking process:

1. Boil water in a saucepan and place chicken drumsticks in it. Cook after boiling for 10-12 minutes, then drain the water from the pan. After this, pour in fresh water and cook the broth for 30-35 minutes after boiling. Remove any foam from the surface during cooking.

2. Peel the vegetables and chop them coarsely.

3. Peel the potatoes and cut into large cubes.

4. First add onions and carrots to the broth, add salt and season to taste.

5. Next, add the potatoes and cook the broth with vegetables for 20-25 minutes.

6. At the end, add chopped herbs to the broth.

7. Cover the pan with a lid and let the broth brew for 10-15 minutes.

8. Serve the broth hot with a slice of fresh bread.

Bon appetit!

Hearty and rich broth on chicken thighs

Rich broth is probably the most popular and simple first course. And according to tradition, lunch is not complete without a plate of the first course. We will tell you how to cook a delicious chicken thigh broth that can be served to children and adults.

Cooking time: 100 min.

Cooking time: 30 min.

Servings: 4-6.

Ingredients:

• Chicken thighs – 4 pcs.
• Onions – 1 pc.
• Water – 2.5 l.
• Dill – 1 bunch.
• Carrots – 1 pc.
• Boiled chicken eggs – 2 pcs.
• Salt - to taste.
• Ground black pepper - to taste.
• Bay leaf - to taste.
• Allspice peas – 4-5 pcs.

Cooking process:

1. Wash the chicken thighs, place in a saucepan and cover with cold water. Place the pan on the fire, bring to a boil and cook for 30-40 minutes, periodically skim the foam from the surface of the broth.

2. Then add onion and carrots, cut into large pieces, into the broth and cook for 20 minutes.

3. 10 minutes before the end of cooking, add salt and add bay leaf and allspice to the broth.

4. Remove the broth from the heat and strain it. Cut the carrots into strips, separate the meat from the bones, cut the boiled eggs in half.

5. Place meat, carrots and half eggs on plates, pour in hot chicken broth and add chopped herbs. Serve the broth hot.

Bon appetit!

How to cook delicious dumpling soup with chicken broth?

Light and flavorful soup with dumplings in chicken broth is perfect for a family dinner. This small addition of dough makes the soup even more satisfying and rich.

Cooking time: 140 min.

Cooking time: 60 min.

Servings: 8.

Ingredients:

• Chicken carcass – 1.2-1.6 kg.
• Bay leaf – 1 pc.
• Black peppercorns – 1 tsp.
• Salt - to taste.
• Greens - for serving.
• For the dumplings:
• Flour – 1 tbsp.
• Chicken egg – 1 pc.
• Salt - to taste.
• Vegetable oil - for deep frying.

Cooking process:

1. Wash the chicken carcass, put it in a pan and fill it with water. Bring the broth to a boil, skim off the foam from the surface. Then add bay leaf, peppercorns and salt to taste to the broth, cook the broth over moderate heat for about 2 hours. After 10 minutes of adding, remove the bay leaf from the pan.

2. When the broth is ready, remove the meat from it and separate it into fibers. Strain the broth.

3. Knead the dumpling dough. Sift the flour into a bowl, break the egg and add a tablespoon of cold water, knead the dough for 5-7 minutes. Roll the dough into thin sausages and cut them into equal pieces 1-1.5 centimeters wide.

4. Deep fry the dumplings until golden brown, place on a napkin to remove excess fat.

5. Bring the strained broth to a boil again. Place chicken and dumplings on plates, pour in hot broth and add chopped herbs.

Bon appetit!

Simple and quick vegetable soup with chicken broth

I use a very affordable set of products: potatoes, cauliflower, carrots, green peas, you can cook a delicious and satisfying soup. To make it more nutritious and warming, we will cook it with chicken broth.

Cooking time: 35 min.

Cooking time: 15 minutes.

Servings: 8.

Ingredients:

• Cauliflower – 80 gr.
• Green peas – 80 gr.
• Potatoes – 240 gr.
• Parsley – 20 gr.
• Carrots – 50 gr.
• Chicken broth – 1 l.
• Salt - to taste.

Cooking process:

1. Vegetables for soup can be used either fresh or frozen. Frozen vegetables must be thawed, fresh vegetables must be washed and peeled.

2. Cut the potatoes into small cubes.

3.Pour the chicken broth into the pan and bring to a boil, add the potatoes and cook for 7 minutes.

4. Then add frozen vegetables to the broth and continue cooking for 10 minutes.

5. At the end, salt the soup to taste and add chopped herbs.

6. The soup turns out light and bright; serve it hot for lunch.

Bon appetit!

Chicken broth with noodles and potatoes

A family dish - chicken soup with noodles and potatoes - even novice cooks can prepare it. Hot and rich soup will warm you up and satisfy your hunger at any time of the year.

Cooking time: 60 min.

Cooking time: 30 min.

Servings: 5.

Ingredients:

• Chicken – 300 gr.
• Water – 1.5-1.7 l.
• Potatoes – 2 pcs.
• Carrots – 1 pc.
• Onions – 1 pc.
• Vermicelli – 60 gr.
• Salt - to taste.
• Ground black pepper - to taste.
• Vegetable oil – 1 tbsp.
• Dill – 5 branches.

Cooking process:

1. Wash and dry the chicken meat. Peel and wash the vegetables.

2. Pour water over the chicken and put on the fire, bring to a boil and cook for 30 minutes.

3. Cut the potatoes into large cubes and place in a saucepan, cook for 15 minutes.

4. Cut the onions into small cubes.

5. Grate the carrots on a coarse grater.

6. Fry onions and carrots in vegetable oil until golden brown.

7. When the potatoes are ready, remove the meat from the broth, disassemble it into fibers and return it back to the broth.

8. Also place the roasted vegetables and noodles into the pan, add salt and season, and bring the soup to a boil.

9. After this, remove the pan from the heat, add chopped herbs, stir and leave the soup covered for 5-7 minutes.

10. Then pour the soup into bowls and serve.

Bon appetit!

How to cook cabbage soup with chicken broth?

Shchi made from fresh cabbage in chicken broth is a traditional Russian dish that not only satisfies hunger, but also has a beneficial effect on the body’s digestive system. We invite you to try a great recipe for classic cabbage soup.

Cooking time: 40 min.

Cooking time: 40 min.

Servings: 10.

Ingredients:

• Chicken broth – 2.5 l.
• White cabbage – 350 gr.
• Potatoes – 2 pcs.
• Onions – 1 pc.
• Carrots – 2 pcs.
• Zucchini – 0.5 pcs.
• Sweet pepper – 1 pc.
• Tomatoes – 1 pc.
• Greens – 0.5 bunch.
• Vegetable oil – 2 tbsp.
• Salt - to taste.
• Ground black pepper - to taste.
• Garlic – 2 teeth.

Cooking process:

1. Peel the onion and carrots and chop finely.

2. Fry vegetables in vegetable oil until soft.

3. Peel the potatoes and cut into small cubes.

4. Wash, dry and cut the zucchini into cubes.

5. Chop young white cabbage into thin strips.

6. Peel and chop the tomato. Cut the bell pepper into strips.

7. Pour chicken broth into the pan and bring it to a boil. Place the potatoes and zucchini into the boiling broth and cook until the potatoes are done.

8. After this, add cabbage, fried onions and carrots, continue cooking for 5 minutes.

9. Then add tomatoes and peppers to the soup and stir.

10. Chop the greens and garlic very finely.

11. Add garlic and herbs to the pan, add salt and season to taste. Cook the cabbage soup for another 3-4 minutes, then remove the pan from the heat and let it brew for 10-15 minutes under the lid.

12. Serve the cabbage soup hot, topped with sour cream.

Bon appetit!

Step-by-step recipe for making borscht with chicken broth

The first course is the basis of any lunch. You can cook delicious and thick borscht not only with beef broth.With chicken meat, the broth cooks faster and easier.

Cooking time: 100 min.

Cooking time: 40 min.

Servings: 4.

Ingredients:

• Beets – 1 pc.
• White cabbage – 0.3 pcs.
• Potatoes – 1 pc.
• Onion – 1-2 pcs.
• Carrots – 2 pcs.
• Garlic – 3 teeth.
• Chicken ham – 2 pcs.
• Vegetable oil - for frying.
• Butter – 1 tsp.
• Vinegar – 2 tbsp.
• Salt - to taste.
• Ground black pepper - to taste.
• Bay leaf - to taste.

Cooking process:

1. Wash the chicken legs, remove the skin, place in boiling water and cook under the lid at low simmer for 30-40 minutes.

2. Peel the onions and carrots.

3. Fry one onion and one carrot each in a dry frying pan and add it to the broth as is. Salt the broth to taste.

4. Peel the beets and grate them on a coarse grater.

5. Fry the beets in vegetable oil for several minutes.

6. Peel the potatoes and cut into small cubes.

7. Chop the cabbage into thin strips.

8. Remove the chicken, onions and carrots from the broth. Vegetables can be thrown away; they will no longer be needed.

9. Add vinegar to the beets and pour in a little boiling water, continue to simmer until soft.

10. Chop the remaining onions and carrots. Cut the onion into quarters, grate the carrots.

11. First, fry the onion in vegetable oil.

12. Then add the carrots and continue to fry the vegetables until soft.

13. Remove the meat from the bones and separate it into fibers.

14. Peel and chop the garlic in any convenient way.

15. Place all chopped ingredients into the broth, including roasted beets, onions and carrots, and also add spices. Cook the borscht until the potatoes are ready. Serve the borscht hot with sour cream and black bread.

Bon appetit!

Chicken broth with noodles and eggs

With this recipe you will get the most delicious and beautiful version of chicken broth. Plus, it's quick and easy to prepare. Don't forget to add fresh herbs, this will only enhance the taste and aroma of the chicken broth.

Cooking time: 45 min.

Cooking time: 30 min.

Servings: 4.

Ingredients:

• Chicken broth – 1.5 l.
• Chicken fillet – 300 gr.
• Boiled eggs – 3 pcs.
• Onion – 1 pc.
• Carrots – 2-3 pcs.
• Greens - to taste.
• Noodles – 50-60 gr.
• Cucumber – 0.5 pcs.
• Bay leaf - to taste.
• Ground black pepper - to taste.
• Paprika - to taste.
• Chili - to taste.
• Olive oil – for frying.

Cooking process:

1. Cut the chicken fillet into small cubes, fry it in olive oil with the addition of paprika.

2. Finely chop the onion and carrots, cut the cucumber into quarters. Fry the onions and carrots until soft, then add the cucumber, keep the vegetables on the fire for a couple more minutes and remove the pan from the heat.

3. Grate the boiled eggs.

4. Bring the chicken broth to a boil, add noodles to it, and cook for a couple of minutes. Then add all the other ingredients and bring the soup to a boil. After this, remove the pan from the heat and let the soup brew under the lid for 10-15 minutes.

5. Pour the broth into bowls and serve.

Bon appetit!

Delicious sorrel soup with chicken broth

Delicious, with a slight sourness and amazing aroma, this soup will greatly diversify your lunch menu. In the summer, when the sorrel is young and soft, do not miss the opportunity to prepare soup according to this recipe.

Cooking time: 80 min.

Cooking time: 30 min.

Servings: 4-6.

Ingredients:

• Water – 2 l.
• Chicken – 400 gr.
• Potatoes – 4-5 pcs.
• Onions – 1 pc.
• Fresh sorrel – 150 gr.
• Green onion – 50 gr.
• Dill – 20 gr.
• Parsley – 20 gr.
• Chicken eggs – 5 pcs.
• Salt - to taste.
• Ground black pepper - to taste.
• Vegetable oil - for frying.

Cooking process:

1. Wash the chicken meat and place it in a pan with water. Place the pan on the fire, bring to a boil, skim off any foam that has formed, add salt, season and continue cooking over moderate heat. When the meat is ready, remove it from the broth. Also remove the bay leaves from the broth.

2. Wash the greens and drain in a colander.

3. Finely chop the onion and fry in vegetable oil.

4. Add diced potatoes and fried onions to the boiling broth, cook over medium heat for 10-13 minutes.

5. After this, add chopped dill and sorrel to the broth, boil the soup for 5 minutes and remove the pan from the heat.

6. Boil the eggs hard, peel and cut in half. Separate the meat into fibers. Place some eggs and meat in each bowl, pour in the broth and serve.

Bon appetit!