Chicken soup is a simple and very tasty dish that is popular in every family. Every housewife prepares chicken soup according to her favorite recipe. The selection contains the most common options for delicious and budget-friendly soups, the preparation of which will not cause any inconvenience.
Chicken noodle soup
Everyone can enjoy chicken noodle soup. Available ingredients magically transform into a great first course. Chicken soup is easy to prepare, and even a novice housewife can easily master this recipe. Young children really like this light soup.
- Chicken breast 1 (things)
- Vermicelli 80 (grams)
- Potato 3 (things)
- Bulb onions 1 (things)
- Carrot 1 (things)
- Salt taste
- Spices and Condiments taste
- Bay leaf taste
- Provencal herbs taste
- Water 2 (liters)
- Vegetable oil for frying
-
Chicken soup is very quick and easy to prepare. After rinsing the chicken fillet, cut into medium pieces. -
Place 2 liters of drinking water in a saucepan. We lower the meat and let it cook. After boiling, remove the foam. As soon as it boils, minimize the heat. Cook for 20 minutes. -
Peel the potatoes and cut into strips. -
Unload into broth. Add some salt. Cook for 10 minutes. -
After peeling the onions and carrots, chop the vegetables and fry in vegetable oil. -
Transfer the roast into the soup. Season with spices. We add laurel at our discretion. Cook for another 5 minutes. -
Measure the vermicelli and pour it into the soup. Cook for 5 minutes. -
Add dry aromatic herbs. -
If the potatoes are ready, turn off the heat. -
Chicken soup is ready! We pour the aromatic soup into bowls and invite the family to dine. Bon appetit!
Chicken soup with potatoes
Chicken soup with potatoes is a recipe that will take no more than half an hour to complete. The dish is suitable for busy people and those who are not ready to spend a lot of time cooking. Not only chicken breast is suitable for the recipe, but also other parts. If the calorie content of the dish is not important, we cook the leg or back for a rich base.
Cooking time - 30 min.
Cooking time - 10 min.
Portions – 6
Ingredients:
- Chicken breast – 200 gr.
- Pasta filling – 100 gr.
- Potatoes – 2 pcs.
- Carrots – 100 gr.
- Salt - to taste.
- Ground black pepper - to taste.
- Onions – 1 pc.
- Bay leaf – 1 pc.
- Water – 2.5 l.
- Greens - to taste.
Cooking process:
Step 1. Prepare the ingredients.
Step 2. After washing the bird, cut into pieces of a suitable size. In addition to fillet, we use any chicken parts. After cooking, separate the parts with bones into pieces, removing bones and skin.
Step 3. After boiling water, lower the meat. After bringing to a boil, remove the foam. Reducing the flame, continue cooking.
Step 4. Peel the potatoes and carrots with a housekeeper and chop them coarsely. Place in broth and cook until fully cooked.
Step 5. Place the whole peeled onion. For a golden hue to the broth, you can remove only the top husk. After cooking, take out the soft onion and throw it away.She fulfilled her function.
Step 6. When the potatoes are soft, add the pasta. Salt and pepper. Stir and add bay leaf. Cook until the pasta filling is cooked. The main thing is not to overcook it. It is better to turn off the gas a couple of minutes earlier than what is written on the package. This will prevent the pasta from boiling and turning into mush.
Step 7. Turn off the heat and pour the soup into portions. Sprinkle with chopped herbs.
Step 8. Instead of stars, you can use other vermicelli, for example, spider web or other small filling.
Step 9. The soup comes out quite appetizing and satisfies well. This is a great option for a quick family lunch. Bon appetit!
Chicken noodle soup with egg
Chicken Noodle Soup with Egg is perfect for family dinners. Even an inexperienced cook can prepare the soup. It’s simply impossible to screw up the recipe. A pre-cooked base will reduce the time spent cooking the soup. To do this, I often prepare and freeze broth.
Cooking time – 1 hour 00 minutes
Cooking time - 20 minutes.
Portions – 6
Ingredients:
- Chicken wings – 3 pcs.
- Noodles – 3 tbsp.
- Potatoes – 3 pcs.
- Carrots – 1 pc.
- Salt - to taste.
- Seasoning - to taste.
- Onions – 1 pc.
- Bay leaf – 1 pc.
- Water – 2-2.5 l.
- Chicken egg – 1 pc.
- Garlic – 1 clove.
- Vegetable oil – 2 tbsp.
Cooking process:
Step 1. After rinsing the chicken wings, chop them at the joints. Or we use other parts of the chicken - backs, legs or thighs. Place in a saucepan. Pour in filtered water. After boiling, remove the foam. Salt. Reducing the flame, cook for 10 minutes.
Step 2. Peel the potatoes, rinse them, cut them as usual for soup - into wedges or cubes. This will not affect the taste in any way.
Step 3.After cutting the peeled onions and carrots, simmer them in a hot oiled frying pan. Sauté with frequent stirring until the roast softens.
Step 4. Add sliced potatoes to the broth with chicken wings and cook for 25 minutes. Pour in the roast. After a while, you can take out the chicken and get rid of the bones, separating the meat from them, and then return it to the saucepan.
Step 5. Season with chopped or crushed garlic (or replace with ground spice). Sprinkle salt and add seasoning (or bouillon cube). Add noodles (store-bought or homemade) and cook for 10 minutes.
Step 6. After scrambling the egg, pour a ladle of broth into it. Stir quickly until emulsified so that the egg does not have time to cook.
Step 7. Throw the bay leaf into the soup and pour in the egg mixture, remembering to stir vigorously. After boiling, turn off the heat. After removing the saucepan from the burner, let it sit covered.
Step 8. Fill the plates with fragrant soup. Although the dish turns out to be light, it satisfies well, without leaving any heaviness after eating. At your discretion, before eating, season with sour cream and sprinkle with freshly ground pepper. Even a beginner can handle a basic recipe. Tasty and not troublesome! Bon appetit!
Chicken broth soup with dumplings
Chicken broth soup with dumplings is a recipe that anyone can make. The cooking process is not at all complicated and takes no more than an hour. While the base is being prepared, peel the vegetables and prepare the dumpling dough. A rich soup will be a good option for a hearty lunch. I often use ready-made frozen base, it saves time.
Cooking time – 1 hour 00 minutes
Cooking time - 15 minutes.
Portions – 10
Ingredients:
- Chicken leg – 400 gr.
- Flour – 2-3 tbsp.
- Potatoes – 2 pcs.
- Carrots – 1 pc.
- Salt - to taste.
- Ground black pepper - to taste.
- Onions – 1 pc.
- Bell pepper – 0.5 pcs.
- Chicken eggs – 1 pc.
- Greens – 20 gr.
- Vegetable oil – 2 tbsp.
Cooking process:
Step 1. Prepare the products. First of all, set to cook the broth. After washing the bird, place it in a saucepan with filtered water. Instead of legs, we use backs, wings, legs or thighs. After boiling, remove the foam and minimize the flame. Cook for about half an hour. Don't forget to salt it.
Step 2. After peeling the potatoes and carrots with a housekeeper, chop the vegetables as usual for soup. Rinse the bell peppers, remove the seeds and membranes. Remove the peel from the onion. Cut the vegetables into small cubes.
Step 3. Take out the cooked chicken and add the potatoes. We separate the meat from the bones and skin. Having separated into fibers, serve separately with soup or use for salads and appetizers.
Step 4. Simmer the rest of the vegetable slices until soft in a frying pan with vegetable oil.
Step 5. Chop the washed greens and mix in a bowl with the egg. Leave a little for sprinkling. Pour in a little vegetable oil. Salt and pepper.
Step 6. Add flour. After stirring, pour in a couple of tablespoons of hot broth. Knead the dough until smooth. The dough should be thick, approximately like pancakes.
Step 7. Scoop the dough with a teaspoon. Using a second spoon, immerse the workpieces in the boiling broth. The cooked dumplings will rise to the top.
Step 8. Pour in the roasted vegetables.
Step 9. After stirring, let it boil and add chopped herbs. After boiling for just a minute, remove from heat.
Step 10. Serve chicken soup.
Step 11. Serve the soup without bread. Dumplings replace baked goods. Bon appetit!
Chicken meatball soup
Even a teenager can easily prepare chicken meatball soup. The dish is prepared quickly enough and without any hassle. While the potatoes are cooking, without wasting time, roll up the meatballs. Both adults and children really like chicken soup. The soup is wonderfully filling and warming in inclement weather.
Cooking time – 50 min.
Cooking time - 15 minutes.
Portions – 6
Ingredients:
- Minced chicken – 400 gr.
- Small vermicelli – 100 gr.
- Medium potatoes – 4-5 pcs.
- Large carrots – 1 pc.
- Salt - to taste.
- Ground black pepper - to taste.
- Onions – 2 pcs.
- Dry herbs - to taste.
- Vegetable oil - for frying.
Cooking process:
Step 1. Take a vegetable peeler and peel the skins from carrots and potatoes. We make up the remaining products.
Step 2. Chop the peeled carrots and onions. We use one onion head for minced meat.
Step 3. Saute the slices in a hot frying pan with vegetable oil.
Step 4. Boil filtered water and pour in the roast. Boil for 5 minutes.
Step 5. Grate the onion or punch it with a blender. Combine with minced meat. Salt and pepper. Mix thoroughly.
Step 6. Roll into meatballs.
Step 7. Carefully immerse the meatballs in the broth.
Step 8. Let it simmer for 10 minutes.
Step 9. Cut the potatoes and add them to the soup.
Step 10. Season with ground pepper, dried herbs or use other seasonings. Throw in the vermicelli, let it simmer a little and turn it off immediately so that the pasta doesn’t boil and turn into mush.
Step 11. Turn off the burner and serve light soup. Bon appetit!
Chicken and rice soup
Chicken and rice soup is satisfying without leaving you feeling heavy after eating. The dish fits perfectly into a child's diet and is suitable for first feeding.Light soup satisfies hunger well, and is prepared very simply and from available products that can be found in the kitchen of a thrifty housewife.
Cooking time – 1 hour 00 minutes
Cooking time - 10 min.
Portions – 5
Ingredients:
- Chicken – 500 gr.
- Rice – 100 gr.
- Potatoes – 200 gr.
- Carrots – 100 gr.
- Salt - to taste.
- Ground black pepper - to taste.
- Onions – 100 gr.
- Parsley - 0.5 bunch.
Cooking process:
Step 1. Prepare the products.
Step 2. Chop the chicken into pieces. Rinse and place in a pan of water. Bring to a boil, add salt and remove the foam. Reduce the flame and cook for half an hour.
Step 3. After peeling and rinsing the onion, chop it into smaller pieces.
Step 4. Peel the carrots with a housekeeper or scrape them with a knife. Wash and chop into strips.
Step 5. Remove the skins from the potatoes, rinse them, and cut them into cubes.
Step 6. Finely chop the aromatic herbs. The more varied the better.
Step 7. Taking the chicken out of the broth, unload the onions and carrots.
Step 8. Throw in the potatoes.
Step 9. After thoroughly washing the rice (any kind - short grain, long grain, steamed, polished or brown), pour it into a saucepan. Salt and pepper. Cook until the rice and potatoes are completely cooked.
Step 10. Remove the meat from the bones and cut into small pieces.
Step 11. Unload the chicken into the soup. After stirring, turn off the gas.
Step 12. Pour in the greens and let it brew under the lid.
Step 13. Pour into portions and sit down to dinner. Bon appetit!
Diet chicken breast soup
Dietary chicken breast soup is perfect for baby food and for those who do not eat fatty foods due to contraindications. The soup is cooked instantly and without hassle. Beginning housewives can easily master a tasty and budget-friendly dish.
Cooking time – 35 min.
Cooking time - 15 minutes.
Portions – 4
Ingredients:
- Chicken breast – 500 gr.
- Potatoes – 100 gr.
- Carrots – 30 gr.
- Salt - to taste.
- Ground black pepper - to taste.
- Onions – 80 gr.
- Parsley – 10 gr.
Cooking process:
Step 1. Arrange all the products on the table. Rinse the chicken fillet and greens. Instead of parsley, we take dill or several types of fragrant herbs.
Step 2. After peeling and rinsing the potatoes, cut them into cubes. After peeling the carrots with a vegetable peeler, cut them into slices and then in half. Chop the peeled onion as desired. Finely chop the parsley.
Step 3. Place the poultry and chopped vegetables into the pan. Pour in filtered water. Salt and pepper. Turn on the gas and place it on the burner.
Step 4. When the chicken is cooked, take it out and cut it into small pieces. If you choose not fillets for the soup, but parts on the bone, remove them from skin and bones and separate them into fibers.
Step 5. We break through the remaining contents with a submersible unit. You can adjust the consistency yourself. If there are no kitchen assistants, mash with a masher or rub through a sieve.
Step 6. Fill deep bowls with tender soup. Decorate with chicken and chopped parsley.
Step 7. Call your loved ones and try the diet soup. Bon appetit!
Cheese soup with chicken with melted cheese
Cheese soup with chicken with melted cheese will conquer the most picky people. The dish is prepared simply and without any pitfalls. If you want to make the soup more satisfying and the broth richer, you can easily use a leg, thigh or back instead of a breast. It is not necessary to serve croutons, but they will add zest to the treat.
Cooking time – 1 hour 00 minutes
Cooking time - 10 min.
Portions – 6
Ingredients:
- Chicken breast – 500 gr.
- Processed cheese – 200 gr.
- Potatoes – 2-3 pcs.
- Carrots – 1 pc.
- Salt - to taste.
- Black peppercorns - to taste.
- Onions – 1 pc.
- Bay leaf – 1-2 pcs.
- Butter – 0.5 tbsp.
- Greens - to taste.
- Croutons - for serving.
Cooking process:
Step 1. After rinsing the breast, place it in a saucepan, fill it with drinking water and let it cook as usual for soup. For a richer, richer base, instead of the breast, we take drumsticks, wings, backs and thighs. Chop the peeled carrots and onions. We wash the greens and let them dry.
Step 2. Using a housekeeper, peel the skins from the potatoes and cut them in the usual way.
Step 3. When the chicken boils, remove the foam, add bay leaves and peppercorns. Cook for half an hour. We take out the chicken, remove the chicken parts on the bones, separating the meat into fibers. Throw in the potatoes. We cook for a quarter of an hour.
Step 4. Having heated the frying pan and melted the butter on it, add the onions. After frying a little, unload the carrots and bring to softness. Butter gives a special taste.
Step 5. Having prepared the frying, unload it into the broth base.
Step 6. Divide the cooled chicken into pieces and place in a saucepan.
Step 7. Grate the processed cheese on a coarse grater or take the cream cheese from the jar and dump it into the soup. When it has completely dissolved, try to see if there is enough. If necessary, balance the dish to taste and turn off the gas.
Step 8. Let the soup sit. We serve and decorate the dish. At your discretion, add croutons. Garlic croutons are a great addition to cheese soup. Bon appetit!
Chicken cream soup
The chicken puree soup looks excellent both in taste and appearance. There is no shame in serving this dish to guests. A lifesaver for busy people, it will take less than an hour to bring it to life. Delicate creamy texture harmoniously combines with crispy crackers.
Cooking time – 40 min.
Cooking time - 15 minutes.
Portions – 4
Ingredients:
- Chicken – 200 gr.
- White bread - 2 pieces.
- Potatoes – 3 pcs.
- Carrots – 1 pc.
- Salt - to taste.
- Ground black pepper - to taste.
- Onions – 1 pc.
- Butter – 10 gr.
- Water – 1.5 l.
- Greens - to taste.
Cooking process:
Step 1. Wash the chicken fillet and cut into medium pieces. After peeling the potatoes with a vegetable peeler and rinsing them, cut them into soup as usual. Unload into a saucepan, pour filtered water. Let it boil, remove the foam, season and reduce the gas.
Step 2. After peeling the onion, chop it as desired.
Step 3. Three peeled carrots on a grater or using a food processor.
Step 4. Saute the slices in a frying pan with butter. Remove from the pan and transfer to the broth base. Continue cooking for 10 minutes.
Step 5. Cut white bread into cubes. Dry in a frying pan without using oil.
Step 6. Take a couple of pieces of breast from the cooked soup. If we use bone-in chicken, remove it and remove the skin and bones. We return some to the soup, leaving a little for decoration. Blend the rest of the soup in a blender until smooth. Pour the soup into portions. Decorate with whole pieces of meat and crackers. Decorate with a sprig of your favorite greenery.
Step 7. Serve without waiting for the crackers to soak. Bon appetit!
Chicken and mushroom soup
Chicken and mushroom soup has a delicious aroma. The dish turns out to be as appetizing as possible, and the products used are the simplest and most affordable. Everything can be found in the nearest supermarket. A tasty and hassle-free recipe that will help feed a large family.
Cooking time – 2 hours 00 minutes
Cooking time - 30 min.
Portions – 4
Ingredients:
To cook the broth:
- Chicken – 400 gr.
- Carrots – 100 gr.
- Bay leaf – 1 pc.
- Carrots – 100 gr.
- Water – 1.3 l.
- Salt - to taste.
For cooking soup:
- Champignons – 300 gr.
- Cream 10% – 250 ml.
- Carrots – 120 gr.
- Salt - to taste.
- Ground black pepper - to taste.
- Onions – 130 gr.
- Garlic – 10 gr.
- Flour – 20 gr.
- Butter – 20 ml.
- Thyme – 0.5 tsp.
Cooking process:
Step 1. Prepare the products.
Step 2. Prepare the broth. After rinsing the chicken, place it in a saucepan with filtered water. Peel the onions and carrots. For the broth we use half the vegetables. Add salt and bay leaves and place on the stove. After boiling, remove the foam, cook for 50 minutes over moderate heat.
Step 3. After cooling the cooked bird, remove the bones and remove the skin. Having disassembled into fibers, fry in a frying pan with vegetable oil for no more than 4 minutes. Remove from the pan.
Step 4. Chop the remaining onion into cubes. Melt the butter in a frying pan and add the onion. Fry for a few minutes.
Step 5. Grate the carrots and add to the onions. After stirring, sauté until soft.
Step 6. After rinsing the mushrooms, chop them randomly and add them to fry. Fry with constant stirring. If necessary, replace champignons with another type of mushroom.
Step 7. Minimize heat and add flour. After stirring, fry for just a minute.
Step 8. Pour the roast into the broth. Let's boil.
Step 9. Finely chop the peeled garlic and add it to the broth along with the chicken meat.
Step 10. After boiling for 5 minutes, season with spices and add cream. You can take it thicker, I have 10%.
Step 11. Chop the washed parsley and add to the soup.
Step 12. After boiling, turn off the gas. Cover and let sit for a quarter of an hour.
Step 13. Fill the plates with aromatic soup.
Step 14. We invite household members and sit down to dinner. Bon appetit!
