For the recipe you will need:

Chicken - about half a kilo

Carrot - 1 piece

Onion - 1 piece

Vermicelli - 2 handfuls

Potatoes - 3 pieces

Pepper and salt - to taste

Greens - to taste.

Chicken soup. The usual recipe - how to cook:

First, make the chicken broth

The chicken needs to be washed, cut into fairly large pieces, pour water. After the water starts to boil, remove the foam from it and reduce the fire. Then you need to salt the water and cook the broth for another forty minutes. As soon as the broth is ready, you need to remove the pieces of boiled chicken from it. The meat must be torn into small pieces and again placed in the broth. Then you need to cut the potatoes into small cubes, add them to the chicken broth and cook for about 15 minutes from the moment the liquid boils again.

Finely chop the onion. Grate a carrot. Fry all vegetables in vegetable oil. Transfer them to soup. After about three minutes, as soon as the water starts to boil again, you need to add vermicelli and salt the soup. You can add some pepper if you like. After that, wait until the vermicelli is cooked. Season the soup with finely chopped herbs and let it brew.

Chicken soup. The usual recipe is ready - bon appetit!

acceptyvsem.ru

Soup is the basis of every meal. Even novice housewives need to learn how to cook simple first courses that are so easy to feed the whole family! After all, then you can do without semi-finished products, and even significantly save the family budget. Simple soups are made from the simplest ingredients. We offer several options for such soups.

How to make easy chicken soup

1. 400 g chicken wings (thighs);
2. 4 large potatoes;
3. 1 large carrot;
4. 2 small onions;
5. 2 handfuls of pasta "asterisks" or noodles "cobweb";
6. 1 tbsp dried herbs or 100 g of fresh parsley (dill);
7. salt to taste.

Cooking:

Rinse the meat, add water and boil until cooked (removing the foam, if it appears). Peel the vegetables, chop the potatoes into small cubes, chop the onion very finely and grate the carrots. Place the vegetables in a saucepan, cook until the potatoes are tender, then add the pasta and salt to taste. Cook for another 5-7 minutes, before removing from heat, add greens. The easiest chicken soup is ready!

See also the video recipe - Easy chicken soup with vermicelli - step by step cooking recipe

How to make a simple soup with rice (vegetable)

This soup can be pampered without any harm to the figure. After all, it contains only healthy vegetables (too starchy and high-calorie potatoes are not among them) and quite a bit of rice. Fill it with olive oil - and get a wonderful diet dish!

Ingredients (per 3 liter pot):

1. 4 tbsp rice (better choose unpolished, it is the most useful);
2. 2 onions;
3. 2 carrots;
4. 3 bell peppers;
5. 4 tomatoes;
6. 100 g of fresh parsley;
7. ½ tsp ground paprika;
8. 3 tbsp olive oil;
9. a pinch of ground black pepper;
10. salt to taste.

Cooking:

For a richer taste, the vegetables for the soup must first be fried. To do this, you need a deep frying pan with a thick bottom.

Peel onions and carrots, chop onions, grate carrots. Remove the seeds from the pepper, cut it into small strips. Gently peel off the skin of the tomatoes and cut into small cubes. Heat 2 tbsp. olive oil in a frying pan, put all the vegetables there and fry for 3-5 minutes, stirring constantly. In the meantime, heat the water in a saucepan, add the washed rice, bring to a boil and lay out the frying. Cook under a lid over low heat until the rice is cooked. Before removing from heat, add the remaining oil, spices, chopped herbs and salt.

Exactly the same simple soup can be cooked by replacing rice with bulgur or pearl barley. In this case, the cooking time will increase slightly - these cereals are cooked much more slowly.

How to make easy mushroom soup

You can take any mushrooms, but porcini are better, of course. In general, it should be borne in mind that soup with wild mushrooms turns out to be an order of magnitude tastier.

Ingredients (per 3 liter pot):

1. 500 g fresh mushrooms;
2. 4 large potatoes;
3. 2 carrots;
4. 2 onions;
5. 2 tbsp vegetable oil;
6. 1 parsnip root;
7. 1 dried parsley root;
8. 4 bay leaves;
9. salt and ground pepper to taste.

Cooking:

Wash mushrooms and finely chop. Wash and peel vegetables, cut potatoes into cubes, onions into small rings, grate carrots and roots. Boil mushrooms in salted water until half cooked, add potatoes and bay leaf. Fry onions with carrots and roots in vegetable oil, season the soup and cook until the potatoes are ready. At the end of cooking, add bay leaf (after 15-20 minutes, it must be removed from the soup). Salt, pepper - and you're done!

By the way, this soup can be prepared without frying: just add all the vegetables to the pan along with the potatoes and cook until tender.

1. Any soup can be cooked in vegetable, meat or bone broth prepared in advance.

2. When cooking meat and vegetables, the foam must be removed to make the soup transparent.

3. Do not add bouillon cubes and seasonings containing monosodium glutamate flavor enhancer to the soup. The taste of these additives is questionable, and the harm to health is obvious. In order to improve the taste of the finished dish, it is better to add the usual spices, dried or fresh herbs, bay leaf. Bon appetit!

www.ja-zdorov.ru

How to cook chicken soup

In this article, we will tell you about how to cook chicken soup, and at the same time about how to cook chicken broth (firstly, sometimes you need exactly the broth, and secondly, chicken soup still begins with the preparation of the broth).

There are two "classic" versions of chicken soup: with vermicelli (noodles) or with rice. Let's talk first about the first - chicken soup with vermicelli or noodles. We note right away that it is absolutely not necessary to buy a whole chicken for this, although this path is also not excluded if, for example, you want chicken broth for the first and boiled chicken for the second. If the plans are only chicken soup, then it seems to us that it is better to choose individual parts of the chicken: chicken breast (then the broth will be low-fat and more dietary), or chicken legs (for lovers of a fatter broth), or chicken thighs (this is conditionally medium fat content option, we often prefer it). There are, of course, wings, but this, in fact, is “skin and bones”, it may come down for the broth, but there will be practically no meat in your soup.

• Chicken (chicken breasts, you can fillets, chicken legs or thighs) - the amount is up to you, depending on how much chicken meat you want to have in your soup and the desired “richness” of the broth; on a 3-4-liter pan you can put from 200-300 grams to a kilogram. We usually put 600-800 grams
• Onion - 1 medium sized onion
• Salt - about 0.5 tablespoon (taste!)
• Black peppercorns - 8-10 peas
• Bay leaf - 1-2 leaves
• Carrots - 1 piece of medium size
• Potatoes - 6-8 medium sized potatoes (amount depends on the size of the potatoes and the desired thickness of your soup)
• Vermicelli or noodles - the amount of your choice (about 200 grams - if we are talking about the weight of dry purchased vermicelli before cooking)
• Dill - according to your desire (note in brackets that dill can be added to almost any soup, and it is better right on the plate immediately before use)

First, cook the chicken broth (it cooks in the same way as the meat broth, but a little faster). We wash the chicken pieces with cold water, put them in a saucepan, pour cold water over it and put the saucepan on the stove for high heat, do not close the lid, wait for the foam to appear. You can wash and peel the carrots at this time, cut them into small cubes, slices or straws, or rub the carrots on a coarse grater.

When, shortly before boiling, foam forms on the surface of the broth, carefully and quickly remove it with a slotted spoon so that the broth is transparent. When the broth boils, add carrots, salt, peppercorns, bay leaf and whole peeled onion, without cutting. When the broth boils again, reduce the heat to a minimum, cover the pan with a lid. After a few minutes, lift the lid and, making sure that our broth is slowly boiling and gurgling, close it again, and in this state of quiet boiling under the closed lid, leave the broth to cook for 45 minutes.

In the meantime, peel the potatoes and cut into small cubes with an edge of about 1 cm.

If you cook the soup for more than one day (which we increasingly do, counting on 3-4 days), we advise you to boil the vermicelli separately, because if you boil it in the broth and leave it there, there is a risk that it will swell to impossibility and turn your soup into porridge. So, while the chicken is cooking, we cook vermicelli (quite for "dummies": bring the water in a saucepan to a boil, add salt, pour in the vermicelli, immediately stir thoroughly so that it does not stick together, after boiling, cook for 5 minutes, put it in a colander, rinse with cold water ). You can replace the vermicelli with noodles or some pasta-shells (this should be cooked longer: 10-12 minutes), the shape of noodles or pasta to your taste.

We put the cooked and washed vermicelli in a small container with a lid and store in the refrigerator.

When 45-50 minutes of boiling our chicken broth has passed - the chicken is ready, the broth too. It's time to turn the broth into soup.

We throw out the onion from the broth (few people like pieces of boiled onion in the soup). We also take out the chicken pieces if we want the process of eating the soup to look aesthetically pleasing and there would be no need to gnaw the chicken bones with your hands. While the chicken is cooling so that it can be disassembled from the bones, put the cooked chopped potatoes into the broth, bring to a boil and cook for 30 minutes.

We disassemble the warm chicken with our hands, separating it from the bones, it is also better to throw away the chicken skin, we divide the chicken into pieces. Put the chicken pieces back into the soup, bring to a boil and simmer for 3-4 minutes.

We put 1-2 tablespoons of cold noodles in a plate, fill it with very hot soup, add dill if we want and eat. If you reheat the soup in the microwave right in the bowl the next day, you can reheat the noodles in the soup. Now you know, how to cook chicken soup with vermicelli.

If you want to make chicken soup not with vermicelli, but with rice, then this is also not difficult. You do the same thing, of course, do not boil the vermicelli, but at the same time with the potatoes put about half a glass or a little more rice in the pan, which you previously washed 2-3 times with cold water. 30 minutes after the broth boils, the soup will be ready.

REMEMBER: COOKING IS SIMPLE!

Dare! Create! Get ready!

Eat yourself, feed your family, treat your friends!

prostoi-retsept.ru

Recipe: Chicken Soup - Roasted

potatoes - 8 pcs;

onion - 1 pc;

medium-sized carrots - 1 pc;

greens - 1 bunch;

dried dill - to taste;

salt and spices - to taste;

bay leaf - 1 leaf;

sunflower oil - 1 teaspoon

When the scale is all removed (if you do not remove it, then “garbage” will float in the broth and it will not be beautiful and not transparent, if there are still not caught pieces, I recommend draining the first broth - pour clean water again and boil again - so the broth it will be cleaner and healthier, because now so many chemicals are added to the chicken that it’s better to protect yourself and usually I always drain the first broth - the taste doesn’t get any worse, but now I didn’t have much time to cook, so I just removed the scale with a ladle ), cut the potato - cut the large one into 3 parts, the small one in half and cut into such pieces

and add to the simmering chicken broth. Reduce the heat of the stove and cook over medium heat for about 25 minutes.

At this time, we are preparing the roast. Finely chop the onion and garlic

pour oil into the pan

Once it's hot, start frying the onions.

after 2-3 minutes, add garlic (it cooks faster, so you need to add it not immediately with onions)

We fry everything over low heat, stirring constantly until the vegetables become a beautiful golden color.

When the potatoes are cooked

add bay leaf and spices

boil for 3 minutes. Turn off the stove and at the very end throw fresh herbs and dry dill

Cover with a lid, let it brew for 15-20 minutes and you can eat

It so happened that in our kitchen, most soups are traditionally prepared with fatty, rich and always roasted. This is understandable: try to live on dietary soups in the harsh Russian winter! Nevertheless, a light soup without frying is the most suitable solution for a hostess in the summer, when you don’t want to eat in the heat, but still need it. Also, such a soup is best suited for people on a diet: it is not high-calorie, but it contains all the elements necessary for the body, the lack of which occurs during the diet.

If you decide to please your family with a delicious and healthy chicken soup, we offer you a recipe that is completely simple in terms of preparation and not expensive in terms of its components.

Cooking

We will need:

• Chicken breast - 1 piece;
• Potatoes - 3-4 pieces;
• Tomato - 1 piece;
• Carrots - 1 piece;
• Onion - 1 piece;
• Cauliflower - 200 grams;
• Green beans - 100 grams;
• Vermicelli - 0.5 cups;
• Bay leaf - 2-3 pieces;
• Rosemary - 1-2 sprigs;
• Salt, pepper to taste.

Servings: 5

Cooking time: 60 minutes

We cook the broth

Chicken broth is perhaps the most delicious of all meat broths. It does not have a specific smell, like, for example, pork broth, it cooks quickly and has a number of healing qualities that save us so much during colds. You can make chicken broth from different parts of the chicken, from the wings to the legs. But the broth from the breast is tacitly recognized as the richest and most useful - it is this option that our recipe offers.

1. Rinse the chicken breast under running water, remove the skin and place in a saucepan.
2. Fill with 2 liters of water and put on fire. After boiling, do not forget to remove the foam, otherwise the broth will turn out to be cloudy and you will have to strain it. Add bay leaves, rosemary sprigs and salt to the pot. Turn down the fire.
3. Boil chicken breast for a maximum of half an hour. Before removing the broth from the heat, check the readiness of the meat. To do this, just gently pierce the breast with a fork: if there is no more red juice, everything is ready.

Preparing vegetables

The classic version of chicken soup is soup with vermicelli or vegetables. Our recipe harmoniously combines both ingredients. As you have already seen, the list of ingredients includes cauliflower and green beans. They can be bought both fresh and frozen. If you prefer the second option, remember that you do not need to defrost the vegetables before sending them to the soup.

1. Peel potatoes, cut into small soup cubes. Carrots and onions, which are usually fried, this time will be boiled in the soup. Therefore, you can determine the size of the pieces yourself. This recipe offers the following option: carrots are cut into thin slices, onions are cut into half rings.
2. If you're using frozen cabbage, it's prepackaged in individual florets, so you don't need to chop it up. In case you purchased a whole fork, cut it the way you want: larger or smaller pieces.
3. The tomato is present in the soup more for taste, so we cut it as small as possible. It is better to first remove the skin from the fruit.

Vermicelli processing

This recipe involves the use of small vermicelli, like stars, letters and similar products of this type. If there is none, you can use any other pasta.

1. Add a little vegetable oil to the pan. Let it warm up, then pour the vermicelli.
2. Fry until it takes on a golden hue. This treatment avoids swelling and boiling pasta in the soup.

Finishing cooking

When all the vegetables and vermicelli are prepared, you can proceed to the final part.

1. We send potatoes, cabbage and beans to the pan. After 3-4 minutes, you can pour onions and carrots there. Last (after another 3 minutes) lay out the tomatoes and fried pasta. Bring to a boil and leave on low heat - reach readiness.
2. When the vegetables with noodles are ready, add black ground pepper to the soup. Then you need to remove the soup from the heat and leave it under a closed lid for 5 minutes.

Serve on the table

Chicken vegetable soup is best served with an abundance of fresh herbs - do not spare parsley, dill, green onions. The breast meat can be cut and served on the table in a separate dish, or it can be placed in the center of each plate before pouring the soup. This soup is also served with white bread and heavy cream.

Bon appetit!

In contact with

Recipe for chicken soup without fried with step by step preparation.

• Dish type: Soups
• Recipe Difficulty: Easy to cook
• National cuisine: home kitchen
• Reason: For lunch

• Preparation time: 17 minutes
• Cooking time: 30 min
• Servings: 30 servings
• Amount of calories: 274 kilocalories

Fried chicken soup is one of my favorite first courses. It always turns out tasty, rich and practically dietary (since it does not contain oil). It will appeal to both adults and kids.
Serve hot plain chicken soup sprinkled with chopped dill or other herbs of your choice. If desired, you can add sour cream or mayonnaise to the plate. You can use any pasta for this soup. But the larger they are, the sooner they need to be thrown into the pan, otherwise you risk either not cooking the pasta or boiling the potatoes. It is better to salt the soup at the end of cooking, then the salt consumption will be less.
Servings: 6

Ingredients for 30 servings

• Chicken breast - 200 grams
• Onion - 1 Piece
• Potatoes - 2 Pieces
• Carrot - 100 Grams
• Pasta - 100 Grams
• ground black pepper - to taste
• Salt - to taste
• bay leaf - to taste
• Greens - to taste
• Water - 2.5 Liters

Step by step recipe

1. 1. Wash the chicken breast and cut into large pieces across the grain. Pour water into the pan, put the chopped breast into it. Bring to a boil over high heat. Then screw on, collect all the foam with a slotted spoon and then cook over low heat.
2. 2. Peel and cut carrots and potatoes into small pieces. Add vegetables to the pot, cook them over low heat.
3. 3. After 5-7 minutes, add bay leaves and peeled and quartered onions to the soup. Continue to simmer for another 10-15 minutes (or until potatoes are tender).
4. 4. Now add the pasta, mix immediately so that they do not stick together. Add salt, pepper to taste, cook over low heat until the pasta is ready.
5. 5. When all the ingredients are cooked, taste the soup, add salt if necessary. Fried chicken soup is ready! Bon appetit!

Or with . Soup can be cooked not only with rice. Instead of rice, you can use other cereals or no cereals at all with vermicelli or noodles for example. Here is a basic recipe for you, and you can already improve it to suit your ideas.

Chicken soup with rice and potatoes recipe with photo

INGREDIENTS:

• Chicken 300-400 grams.
• Potatoes 4-5 pcs.
• Onion 1 pc.
• Carrot 1 pc.
• Rice 10-120 grams.
• Vegetable oil.
• Seasonings for chicken soup.
• Salt pepper to taste.
• Greens (dill parsley).
• Lavrushka 1-2 sheets.

Soup can be cooked with chicken thighs, wings, giblets. In stores, you can often find ready-made soup sets that already have everything you might need to make chicken soup (meat sets).

COOKING PROCESS:

☑ We put the chicken meat to boil.

To make your broth much better, fill the meat with cold water and put on fire. You should always boil the broth starting with cold water, so the meat will give all the tastes and aromas. And if you pour hot water over the meat, all the most delicious will remain in the meat and the broth will not be so tasty and rich.

☑ While the chicken is cooking, prepare the frying. Peel the onion, cut it into half rings and send it to the pan to fry in vegetable oil.

☑ Peel the carrots, grate them and send them to fry to the onion. We cook the frying for chicken soup over low heat, gradually bringing the onions and carrots to a characteristic blush.

☑Peel, rinse and cut the potatoes into small squares.

☑ Rinse the rice under running water. I wash the rice until the water from under the rice runs clear.

☑ After 5 minutes, when the water with chicken meat boils, I throw rice, then after 10-15 minutes I send potatoes to the pan.

☑ Unforgettable after a while to try the chicken soup for salt, if necessary, add some salt.

☑ When the potatoes, rice and meat are completely ready, we throw in our frying laurel leaves and finely chopped greens, mix well, let it boil for 1-2 minutes and remove the heat completely.

☑Chicken soup is ready, but before serving it, let it brew for 10-15 minutes.

Bon appetit.

Chicken soup with rice without frying

The soup can be considered a bit dietary, since it does not contain frying, and this is what many people like. Still, many people cannot stand the fried smell that spreads throughout the apartment. Well, there are some people who can not stand such smells. And even if you can stand the smell, try making chicken soup without frying, maybe you will like it more than with frying.

INGREDIENTS:

• Chicken soup set 1 pc.
• Rice half a glass.
• Potatoes 5-6 pieces.
• Onion 2 pcs.
• Carrot 1 pc.
• Black peppercorns 5-6 peas.
• Greenery.
• Salt pepper to taste.

COOKING PROCESS:

☑ We put a pot of water on the fire and throw half of the peeled onion into the chicken, add a little salt to one potato, and immediately add black peppercorns and parsley leaves. Cook the meat until done.

☑ When the meat is ready, we pick off half of the onion from the broth, crush the potatoes with a fork if it has not yet boiled and leave it in the broth.

☑ Add diced potatoes to the prepared broth.

☑ When all the ingredients in the broth are ready, it's time to throw finely chopped greens in our case, parsley, mix everything well, bring to a boil, boil for about 2 minutes.

☑ Then cover with a lid and let our soup brew for about 20 minutes, after which it can be poured into plates and served.

Chicken soup with rice without frying is ready to serve it on the table with fresh bread. Bon appetit.

Very often you want something light, healthy and satisfying. And here chicken soup comes to the rescue, which requires very little time to prepare, especially when there are children who need to be fed deliciously. If you do not like fatty, rich soups, but prefer lighter, more tender soups with a wonderful smell and taste, then you have found the very excellent soup recipe that you and your whole family will like.

Ingredients:

1. Chicken fillet - 450-500 g.

2. Water - 2 liters.

3. Vermicelli - 100 g.

4. Potatoes - 300 g.

5. Carrots - small 1-2 pcs.

6. Onion - 1 pc. (average).

7. Butter - 50 g.

8. Greens.

9. Ground pepper.

11. Bay leaf.

Cooking:

Stage 1: Meat comes first. To make the soup light and not rich, we take the fillet. Of course, you can take any other part of the chicken with the bone, but the soup will already become less light, and the cooking time will increase. We wash our fillet under running water, then get rid of excess moisture and cut into small pieces. Pour into a cold pan and put the pieces of our chicken and put on the stove. Bring to a boil, salt a little and add a small piece of butter.

Stage 2: While we are waiting for the water to boil, we are preparing vegetables (in addition to those listed, you can add anything you like, bell pepper, tomato, peas, corn, etc.). Three carrots on a grater, you can cut into small pieces, here whoever likes it. We cut the potatoes into small pieces. Cut the onion into small slices.

Stage 3: When the water boils and we salt it, add the potatoes. Cook like this for about 10 minutes. Next, add carrots, onions and vermicelli. Cook for 10-15 minutes, depending on the vermicelli, taste during cooking.

Stage 4: Cut the greens and put in the soup, turn off the stove. Let's brew for 10 minutes.

Stage 5: Pour our delicious soup into bowls and enjoy a very tasty soup. (The photo below shows how you can diversify the soup, add a little broccoli, peas)

As you can see, cooking soup with chicken and vermicelli is very easy and fast. And also, this soup is very satisfying, rich in vitamins and very easily digested by the digestive system.