Chicken broth soup

Soup for lunch is a universal dish that people start recommending to us from childhood. With its beneficial properties, it instantly captivated all those who watch their diet, and its taste absolutely left no chance for all lovers of tasty food. That’s why soup entered our diet so quickly and took hold there.

Delicious soup with dumplings in chicken broth

Homemade soup and soup from store-bought bags are heaven and earth, but due to our reluctance to spend time on preparation, we sometimes choose the path of least resistance. However, this recipe will not take much time, but will fully repay you with an excellent result: a rich, delicious soup with dumplings.

1. 
   How to cook delicious soup with chicken broth? Fill the pan with water and put the chicken in it. If you want a rich broth, it is better to use wings or thighs rather than breast. Place on the stove over low heat so that the broth does not gurgle after boiling, and wait for the foam to appear: be sure to skim it off. You can also throw an onion in there with the meat and cook it too. At the end of cooking, add salt. The approximate time required for cooking is 30-40 minutes. The broth should be transparent.
2. 
   Peel the onion and cut into small cubes. We also peel and cut the carrots, but into oblong strips. At this time, the broth continues to be saturated with the taste of meat and will soon be ready, and we heat the frying pan and grease it with vegetable oil. Fry onions and carrots on it.
3. 
   We take the chicken meat out of the pan and remove the bones from it, then send it back. Wash and peel the potatoes, turn them into cubes or wedges and add them to the pan over the heat. At this time we make dumplings.
4. 
   Sift the flour and pour it into a container. Add eggs and salt to it. Knead properly: the dough will be a little liquid, not stiff. We make dumplings.
5. 
   In 10 minutes. After we have sent the potatoes to boil, we add the dumplings and fried onions and carrots to the broth. In hot soup, the dumplings will increase noticeably, so initially they need to be made small. Taste and add salt, bay leaf and pepper. Cook for another 5 minutes, add greens. After this, soup with dumplings in chicken broth can already delight you with its taste, richness and aroma. Bon appetit!

Quick and Easy Chicken Potato Soup Recipe

This dish has firmly entered our lives and has become entrenched in it in a huge number of variations.The recipe with potatoes, however, is considered one of the classic and traditional ones: potatoes add richness and calorie content to the dish, which means it will allow you to not remember the feeling of hunger even longer.

Cooking time: 50 min.

Cooking time: 15 min.

Servings – 5.

Ingredients:

• Chicken fillet – 1 pc.
• Potatoes – 4 pcs.
• Carrots – 1 pc.
• Onions – 1 pc.
• Garlic – 1 tooth.
• Water – 1 l.
• Bay leaf – 2 pcs.
• Salt – 20 gr.
• Ground black pepper – 20 gr.
• Spices – 20 gr.

Cooking process:

1. Wash the chicken fillet, dry it, cut off the film and chop it fairly large. Place in a saucepan, fill it with water and cook. Bring to a boil and skim off the foam.

2. Add onion to the boiling broth. We clean it and cut it, but only add half of it into the broth. Cook for about 15-20 minutes. Finely chop the second half of the onion: do the same with the garlic and carrots.

3. Heat a frying pan with vegetable oil and fry the chopped onion, and after a couple of minutes, along with the carrots. We also add garlic and bay leaf to them. Stir and fry for a few more minutes.

4. Wash, peel the potatoes and cut them into cubes or strips. Add the chopped potatoes to the broth and cook for 10 minutes. Add salt, pepper, spices.

5. At the end, add the prepared frying and cook just a little more. Let the soup brew and let the ingredients soak in. The delicious soup is ready. Bon appetit!

How to cook light chicken broth soup with rice?

This soup is extremely simple to make: not only is it prepared in a hurry, but it is also made from ingredients that you always have at home.Therefore, this recipe will be useful to you more than once, especially after you try that light and tender, but healthy and always tasty soup with rice.

Cooking time: 1 hour 15 minutes.

Cooking time: 15 min.

Servings – 5.

Ingredients:

• Chicken – 500 gr.
• Rice – 4 tbsp.
• Potatoes – 3 pcs.
• Onion – 1 pc.
• Carrots – 1 pc.
• Vegetable oil – 20 ml.
• Water – 2 l.
• Salt – 20 gr.
• Spices – 20 gr.
• Bay leaf – 2 pcs.

Cooking process:

1. Wash the chicken, clean it, remove excess and place it in a pan with water. Place on low heat. Add bay leaf, spices and salt. You can also add half a peeled onion to enhance the taste. Cook the broth until it boils: this will take 40 to 50 minutes.

2. Peel and chop the vegetables. Grate the carrots using a larger grater. Sauté the grated carrots and onions in a frying pan moistened with vegetable oil. The indicator of readiness will be translucent onions and golden crust.

3. After the meat is cooked, take it out and separate it from the bones, cut it into large pieces. The bay leaf and onion can be discarded. Return the meat to the pan.

4. Add rice to the boiled broth. We wash and peel the potatoes, cut them into arbitrary shapes and also throw them into the broth. Salt and leave on the fire for another 10 minutes.

5. The last addition to the broth will be frying. Taste the soup and, if necessary, add spices and salt. Cook for another 7-10 minutes, after which the soup with rice will be completely ready. Bon appetit!

Step-by-step recipe for making chicken noodle soup

A light and quick soup will be a real salvation for any housewife, because it will quickly satisfy all requirements: tasty, aromatic, satisfying, rich and healthy.The special feature of this recipe is the addition of vermicelli, which will further improve the soup and make it more varied.

Cooking time: 1 hour 25 minutes.

Cooking time: 20 min.

Servings – 7.

Ingredients:

• Water – 2 l.
• Chicken – 700 gr.
• Potatoes – 3 pcs.
• Onion – 1 pc.
• Carrots – 1 pc.
• Vermicelli – 150 gr.
• Greens – 30 gr.
• Salt – 20 gr.
• Spices – 20 gr.

Cooking process:

1. Place a pan filled with water on the fire. Place the washed part of the chicken in it. Cook over medium heat for about 40 minutes. Wait for it to boil and skim off the resulting foam. While you wait, you can do some vegetables. Wash and peel the carrots and onions. Chop the carrots and onions, although you can add them whole and then remove them and throw them away.

2. Roughly chop the washed and peeled potatoes. Prepare greens: chop, for example, dill or parsley.

3. When the chicken is cooked, remove the meat and separate it from the bone. Strain the broth so that the soup is clear later. Place the boneless meat back into the pan. Return the broth to the heat: it will cook until it boils.

4. Add chopped carrots, onions and potatoes to the boiling broth. Cook for about 20 minutes more. After the potatoes and carrots become soft, add vermicelli (it cooks faster) and chopped herbs. Add salt and spices.

5. Cook for another 5 minutes. on low heat. Let the soup sit for a little while, until it becomes full, and then serve. Bon appetit!

Rich soup with dumplings in chicken broth

This soup is distinguished by its richness and satiety: it is very rich and quite high in calories, but it will provide energy for most of the day.The cooking process is simple and straightforward, and the result will truly please all those who like to eat well, a lot and tasty, so try it soon.

Cooking time: 1 hour 15 minutes.

Cooking time: 20 min.

Servings – 4.

Ingredients:

• Water – 2 l.
• Chicken – 300 gr.
• Onion – 1 pc.
• Carrots – 1 pc.
• Vegetable oil – 20 ml.
• Potatoes – 4 pcs.
• Salt – 20 gr.
• Spices – 20 gr.
• Greens - to taste.
• Bay leaf – 2 pcs.
• Garlic – 1 tooth.

For dumplings:

• Chicken egg – 1 pc.
• Flour – 5 tbsp.
• Salt – 10 gr.

Cooking process:

1. Fill a saucepan with water and place chicken in it. If you want a rich broth, it is better to use wings or thighs rather than breast. Place on the stove over low heat so that the broth does not gurgle after boiling, and wait for the foam to appear: be sure to skim it off. You can also throw an onion in there with the meat and cook it too. At the end of cooking, add salt. Approximate cooking time is 30-40 minutes. The broth should be transparent.

2. Wash, peel the potatoes and cut them into cubes or strips. Add the chopped potatoes to the broth and cook for 10 minutes. Take the chicken meat out of the pan and remove the bones.

3. Peel the onion and cut into small cubes. We also peel and cut the carrots, but into oblong strips. At this time, the broth continues to be saturated with the taste of meat and will soon be ready, and we heat the frying pan and grease it with vegetable oil. Fry onions and carrots on it.

4. When the potatoes are cooked, add meat, onions and carrots to the pan. Add spices, salts and herbs, if you like.

5. Prepare dumplings. In a container, mix the egg, salt and flour. Beat and mix well. Knead the dough: it should be soft, not hard, but it may stick a little to your hands.

6.Then we pinch off a piece of the dough, make it into any shape (you can roll it into a ball) and throw it into the soup. When the dumplings float to the surface, it means the soup is ready. Let it brew a little and we can serve it to the table. Bon appetit!

Tender and light chicken cauliflower soup

This soup is recognized as the lightest and most delicate among its analogues, and therefore is perfect for a fasting day or for people with food restrictions. Children also eat this soup with pleasure, and mothers cook it with equal pleasure, because it is not only tasty, but also really healthy.

Cooking time: 1 hour 5 minutes.

Cooking time: 20 min.

Servings – 6.

Ingredients:

• Cauliflower – 250 gr.
• Chicken – 500 gr.
• Onions – 1 pc.
• Carrots – 1 pc.
• Potatoes – 3 pcs.
• Bell pepper – 1 pc.
• Tomato – 1 pc.
• Vegetable oil – 2 tbsp.
• Curry – 0.5 tsp.
• Water – 1.5 l.
• Salt – 20 gr.
• Greens – 20 gr.

Cooking process:

1. Fill a saucepan with water and place chicken in it. If you want a rich broth, it is better to use wings or thighs rather than breast. Place on the stove over low heat so that the broth does not gurgle after boiling, and wait for the foam to appear: be sure to skim it off. Approximate cooking time 30 minutes. After this, take the chicken meat out of the pan. You can eat it separately.

2. Wash, peel the potatoes and cut them into cubes or strips. Add the chopped potatoes to the broth and cook for 10 minutes. Add salt.

3. Prepare the frying. Peel and chop the vegetables. Grate the carrots using a larger grater. Sauté the grated carrots and onions in a frying pan moistened with vegetable oil. The indicator of readiness will be the softness of the vegetables, translucent onions and golden crust.After this, add the chopped pepper and peeled tomato. To remove it carefully, make a crosswise cut in one place and lower the tomato into boiling water. Fry the vegetables.

4. When the potatoes boil, add the cauliflower: it must first be disassembled into inflorescences. Cook the soup until all the vegetables are ready.

5. At the end, add the roast and chopped herbs. Turn off the gas and let the soup stand for 10 minutes. After this, he is finally ready to have a sample taken from him. Bon appetit!

Mushroom champignon soup with chicken broth

Chicken and mushrooms are an already familiar and favorite food combination. It is so ingrained that you already want something more unusual: for example, chicken soup with champignons. This recipe won’t take much time, but it will introduce you to a new taste of an already well-known food duo.

Cooking time: 1 hour 5 minutes.

Cooking time: 20 min.

Servings – 5.

Ingredients:

• Chicken – 500 gr.
• Water – 1.5 l.
• Potatoes – 3 pcs.
• Carrots – 1 pc.
• Onions – 1 pc.
• Champignons – 400 gr.
• Vegetable oil – 2 tbsp.
• Salt – 20 gr.
• Spices – 20 gr.
• Greens - to taste.
• Bay leaf – 2 pcs.

Cooking process:

1. Place a pan filled with water on the fire. Place the washed part of the chicken in it. Cook over medium heat for about 30 minutes. Wait for it to boil and skim off the resulting foam.

2. Rinse the champignons and place on a paper towel or napkin to remove unnecessary moisture. Cut the mushrooms and onions into oblong slices, grate the carrots using a finer grater. Grease a frying pan with vegetable oil and place only the champignons on it. Fry for 5 minutes, then stir and fry for another 7 minutes.

3.In another frying pan, fry the carrots and onions using a similar principle.

4. Remove the meat from the pan, discard the bones and cut it into pieces. Return the meat pieces to the broth and add the potatoes. Wait for it to boil and then reduce the heat. Now you can add salt, spices, bay leaves and, if you want, herbs.

5. When the potatoes are cooked and soft, add champignons and carrots with onions. Cook for about 7 minutes more. After this, the soup will be ready. Bon appetit!

Dietary vegetable soup with chicken broth

This soup is perfect for all those who do not want to overeat, but want to maintain their figure and good health. A light, summery, low-calorie vegetable soup will be a savior on both a hot summer day and a rainy, cold season, as it will restore your satiety and reap the benefits of meat and vegetables.

Cooking time: 1 hour 10 minutes.

Cooking time: 20 min.

Servings – 5.

Ingredients:

• Chicken – 500 gr.
• Water – 1.5 l.
• Carrots – 1 pc.
• Onions – 1 pc.
• Potatoes – 3 pcs.
• Salt – 20 gr.
• Spices – 20 gr.
• Greens – 20 gr.

Cooking process:

1. Wash the chicken, clean it, remove excess and place it in a pan with water. The clearest broth comes from chicken legs, but in general you can use any part of the chicken. Place on low heat. Cook for about 30 minutes. After this, we take out the meat and disassemble it. If you like, add it back to the broth or you can eat it as a separate dish. Return the broth to the fire.

2. Wash and peel the carrots, cut them as desired. It is advisable to chop rather than grate. We send it to cook for 15 minutes.

3. Cut the onion into half rings: they should not be small. We also cut the potatoes: do not chop them.Small ingredients cook faster and are less noticeable in the finished dish.

4. 15 minutes after the carrots, add the onion to the broth. Cook it for about 5 minutes, and then add the chopped potatoes. Cook until the last ingredient is ready.

5. Taste the soup and, if necessary, add salt and spices. Finely chop the greens and add to the soup. Let it boil, turn off the heat and wait 7-10 minutes for the soup to infuse a little more. After this, the dish can be distributed for testing. Bon appetit!

Delicious pea soup with chicken broth

Chicken broth soup is healthy for absolutely everyone, but I would like to see some ingredient in it that will make this soup not only healthy, but also tasty. In our case, such an ingredient was peas. It will add richness to the soup and lengthen the cooking time a little, but it's worth it.

Cooking time: 1 hour 20 minutes.

Cooking time: 25 min.

Servings – 5.

Ingredients:

• Peas - 1.5 tbsp.
• Carrots – 1 pc.
• Onions – 1 pc.
• Potatoes – 2 pcs.
• Chicken broth – 2 l.
• Vegetable oil – 2 tbsp.
• Salt – 20 gr.
• Spices – 20 gr.
• Greens - to taste.

Cooking process:

1. Peel the onion and cut into small pieces. We also peel and cut the carrots, but into round pieces. Heat a frying pan and grease it with vegetable oil. Sauté onions and carrots on it.

2. Wash, peel the potatoes and cut them into cubes or strips. Place the potatoes in a saucepan and fill it halfway with the prepared chicken broth.

3. Pour peas into another pan and pour for 30 minutes. warm water. After that we send it to cook. To speed up the process, you can add 0.5 tsp. soda Then beat with a blender until smooth.

4.Add the pea mixture to the pan, add salt, pepper and, if you want, chopped herbs with a knife.

5. Cook the soup until done, which is determined by the potatoes and carrots. When the soup is ready, let it brew for a while and then pour it into bowls. Bon appetit!

How to cook aromatic cheese soup with chicken broth?

Easy to prepare, but incredibly tasty chicken broth soup. Despite the number of recipes, this soup cannot be confused with anything else, because it contains an ingredient that attracts literally everyone: cheese. It is this that makes this soup unique and so unusual, but always tasty.

Cooking time: 1 hour 10 minutes.

Cooking time: 15 min.

Servings – 5.

Ingredients:

• Water – 1.5 l.
• Cheese – 40 gr.
• Potatoes – 2 pcs.
• Carrots – 1 pc.
• Onions – 1 pc.
• Salt – 20 gr.
• Spices – 20 gr.
• Basil – 5 pcs.
• Greens - to taste.

Cooking process:

1. Place a pan filled with water on the fire. Place the washed part of the chicken in it. Cook over medium heat for about 30 minutes. Wait for it to boil and skim off the resulting foam. After cooking, remove the meat from the pan, discard the bones and cut it into pieces. Return the meat pieces to the broth or set aside to eat them as a separate dish.

2. Cut the carrots into fairly large strips, cut the onion into two halves. Add these ingredients to the broth. Also add a couple of basil leaves.

3. Wash, peel the potatoes and cut them into cubes or strips - whatever you like. Place the potatoes in the pan and cook for 20 minutes.

4. When the potatoes are cooked, remove the basil and onions from the pan. Grate the cheese: it is better to use a fine grater.

5. Add spices, salt and, if desired, herbs to the soup.Add the already grated cheese and cover with a lid, leaving a small hole. Wait until the soup boils for a couple of minutes and turn off the stove. The soup will cool down a little and it can be served. Bon appetit!