Chicken soup set. Chicken soup

Homemade chicken soup is an excellent meal for everyone. Since such a bird is kept in favorable conditions, its meat is more dietary. This chicken broth is perfect for convalescent patients, as well as for people with weakened bodies. It may be noted that poultry meat differs in appearance and texture. It has a lighter shade and feels denser to the touch. However, this should not be a cause for concern. IN finished form it will not be tough if you cook it according to certain rules.

Cooking features

How to cook poultry? Unlike broilers raised industrially, domestic chicken has denser meat. Therefore, when cooking it, it is advisable to use low heat, and you need to cook it long time. This is the only way you will get delicious broth and tender meat.

Recipes for chicken soups prepared at home can be different, but noodles are considered a classic. Children especially like this dish. How to cook it?

Homemade chicken soup

To make homemade chicken soup, you will need the following ingredients:

1 kg with bones;
2 bay leaves;
1 small onion;
2 cloves of garlic, cut into pieces;
1 teaspoon dried thyme or 2 sprigs fresh;
5 liters of water;
400-500 grams of egg noodles;
3 celery stalks, finely diced;
2 large carrots, quartered lengthwise and thinly sliced;
1 medium onion, finely chopped (in addition to the halves above);
Salt and ground black pepper, to taste;
4 tablespoons fresh parsley, chopped;
4 tablespoons chopped fresh dill.

How to prepare broth?

Soup from domestic chicken The recipe for which is given in this article is very easy to prepare. Cut the bird into pieces (cut off the wings, legs, etc.). Then use heavy sharp knife to cut the carcass across the bones. This will expose the bone marrow and release it, which is very beneficial because it contains a lot of iron). Leave the legs whole, do not cut off any skin or fat fragments from them.

In a large soup pot, combine chicken pieces with 2 bay leaves, onion halves, 2 garlic cloves, cut into pieces, and 1 teaspoon dried thyme. Add 5 liters of water and bring to a boil. Using a large spoon, skim off and discard any foam that rises to the top. Reduce heat to a gentle simmer and simmer, partially covered, for an hour and a half. The broth should barely bubble. Only in this way will homemade chicken meat be tender and the broth rich.

What to do next?

Once done, remove the chicken pieces and once they are cool enough, remove the meat from the bones (you will add the meat back to the soup later). Remove the bones. Cover the meat with foil or a lid to prevent it from drying out.

A delicious homemade noodle soup with chicken will be made as follows. Strain the broth into a large heatproof bowl using a sieve. If you want to get rid of excess fat, place a paper towel on the bottom of the sieve.

After this, rinse the pan in which you cooked the broth and place it on medium heat. Add 2 tablespoons olive oil and fry 3 finely chopped celery stalks, 2 thinly sliced carrots and an onion. Add salt and simmer over medium heat for 5 minutes or until the vegetables are softened.

Making soup

Pour the chicken broth back into the pan and add salt and pepper to taste. Bring to a boil and continue cooking for another 15 minutes. Add shredded chicken and egg noodles and continue cooking until noodles are done. Turn off the heat and add fresh parsley and dill to the prepared homemade chicken soup. Pour into plates and serve.

As you can see, this method of preparation is not difficult at all. If desired, you can also make soup with homemade noodles and chicken, the recipe for which is completely identical. To knead the dough for pasta, you only need three ingredients: eggs, flour and water. Just roll it out into thin layers, cut it and dry it. The consistency is similar to dumpling dough, so there shouldn’t be any difficulties.

Other options

This is a classic way to cook poultry, but it's far from the only way. There are many various firsts dishes that are easy to make at home. For example, you can make kharcho soup from homemade chicken. Although this dish is traditionally made from beef, a poultry version also exists.

This is a hot spicy soup that is prepared with a large number herbs and spices. A special component of this dish are walnuts, which act in the same way as dairy products. They help soften the harsh flavor of the stew and give the soup a softer, more enjoyable texture. If you don't eat spicy foods, you can reduce the amount of spices recommended in the recipe.

To make this homemade chicken soup, you will need the following ingredients:

1 kg chicken thighs (6-8, depending on their size), skinless and boneless;
2 liters of chicken broth;
5 pieces of prunes (dried plums), pitted;
1/2 cup tomato paste;
1 cup long grain rice;
3 red onions, large (or 4 if small or medium), finely chopped;
2 bunches of fresh cilantro, finely chopped (about 1 cup);
2 bunches of fresh parsley, finely chopped (about 2 cups);
3-4 cloves of garlic, peeled;
Table salt;
1 Green pepper chiles (such as serrano or jalapeño), fresh;
1 red chili pepper (such as Fresno pepper), fresh;
1 glass walnuts, finely chopped;
2 tablespoons coriander, ground;
2 tablespoons mint, fresh, chopped or 1 tablespoon dried mint;
1 tablespoon fenugreek, ground (can be replaced with mustard seeds);
2 bay leaves;
Black pepper to taste.

How to cook?

Cut chicken thighs into 2-3 centimeter pieces and place in a large 4 liter saucepan. Add chicken broth, prunes and tomato paste. Bring to a boil, then reduce heat and simmer for 30 minutes.

Add the rice, red onion, half the chopped cilantro and half the parsley, and simmer for another 15 minutes.

Meanwhile, sprinkle the garlic cloves with a pinch of salt and chop them finely. Halve the peppers, remove the seeds and chop finely. In a bowl, mix garlic and pepper with walnuts and add the remaining chopped parsley and cilantro. Pour about 1 cup of hot soup stock into the mixture and stir until smooth. Pour the mixture back into the boiling soup and add coriander, mint, fenugreek and bay leaf. Simmer the soup for another 10 minutes, then season with salt and pepper to taste. Divide into shallow bowls and serve with wheat or corn tortillas.

It is difficult to find any part of the chicken that cannot be used to make chicken soup. Prepare chicken breast soup, chicken soup chicken hearts, chicken fillet soup, chicken giblet soup, soup from chicken wings, soup from chicken liver, chicken neck soup, chicken leg soup. Chicken soup recipes are amazing in their variety. Virtually every national cuisine has its own chicken soup in its arsenal. The most important thing in chicken soup is the chicken broth. After cooking a delicious broth, you can make mushroom soup using chicken broth or vegetable soup in chicken broth. In addition to broth, chicken meat is also used. For example, you can make soup with chicken dumplings, creamy chicken soup, soup with chicken meatballs. Chicken Soup Recipe in addition to the broth and chicken meat may include a wide variety of vegetables, grains and other ingredients. Having chosen what you like best, you can start preparing chicken noodle soup, chicken noodle soup, chicken soup with mushrooms, chicken soup with potatoes, chicken soup with champignons, chicken soup with pasta, chicken soup with vegetables, chicken soup with beans, chicken soup with cabbage, chicken soup with cheese, chicken soup with tomatoes, chicken soup with potatoes, chicken soup with lentils, chicken soup with zucchini, chicken soup with dumplings, chicken soup with cream cheese. A few words about how to prepare delicious chicken soup. The most delicious chicken soup is, of course, made from homemade chicken. The first water must be drained to make the broth clear. The ingredients for chicken soup are usually prepared separately, and then they are added to the chicken broth, after which the chicken soup is finished. Delicious chicken soup spices will help prepare it; chicken soup also goes well with cream. Well, the best way to answer questions is how to cook chicken soup, how to cook chicken soup, how to cook chicken soup, how to cook chicken soup, recipe with photos.

Many women want to know how many calories are in chicken soup. Due to the abundance of possible ingredients (there is chicken soup with eggs, chicken soup with buckwheat, chicken soup with rice, chicken cream soup, chicken soup with homemade noodles, chicken soup with meatballs), it is difficult to evaluate chicken soup in this sense. The calorie content of chicken noodle soup will be the same, but a recipe for chicken soup with noodles, chicken puree soup, chicken noodle soup, a recipe for sorrel soup with chicken broth will provide your body with a completely different amount of calories. The calorie content of 100 ml of chicken broth is on average 20 Kcal, but can vary greatly depending on what parts of the chicken the broth is made from and whether you drained the first broth. For example, soup from chicken breasts, chicken neck soup, soup with chicken fillet and soup with chicken giblets will initially be very different in calories. Thus, you can prepare a light chicken soup or a dietary chicken soup, or you can make a rich one using fatty broth.

Today we supplement the basic chicken broth with vitamin and healthy leaves of a herbaceous plant - we cook a simple homemade spinach soup. This first dish turns out transparent, picturesque and very appetizing - there is the rich color of spinach leaves, bright “sunny” inclusions of carrots, the silky texture of boiled potatoes and the recognizable aroma of chicken broth. With a minimum of ingredients and no oil sautéing, the soup satisfies without leaving a feeling of heaviness, and without “scalding” spicy

How to cook chicken soup?

(a little history)

On our website we have posted the entire available variety of recipes for chicken soups, which are prepared from ordinary and affordable ingredients and delicious options - these dishes can be decorated and festive table. Here are some recipes:

French cheese soup with chicken;
Mexican soup with minced chicken and vegetables;
German pea soup from chicken.

And much more. On our website you will reveal this dish from new sides.

The culinary experience of many countries includes several hundred recipes: from the simplest to the most sophisticated and complex. Chicken soups cook quickly and are superior to many hot dishes made from other types of meat in terms of taste and nutritional value. They are rightfully classified as dietary dishes, which does not prevent them from occupying leading places in kitchens. different countries peace.

The word "soup" comes from the Italian or French cuisine, historians still cannot establish the original source. It is only known that the very preparation of poultry broths and soups based on them goes back to ancient times. According to some sources, the knowledge of how to cook chicken soup came to us from Ancient Egypt.

The word soup came to Russia during the reign of Peter I. Despite overseas wisdom, for example, the recipe for cheese soup with chicken, popular in France, or onion soup never became particularly popular in Russia, but cabbage soup, solyanka, and fish soup were eaten in almost every home. Chicken broth and soups became popular when farmers began keeping poultry. At first they prepared it mainly for children, but over time I really fell in love with rice soup with chicken, or rather chicken soup with rice or buckwheat porridge. Fragrant and delicious, this soup made any peasant's meal no worse than a king's.

First of all you will need chicken. Ideally, a soup hen, that is, a middle-aged laying hen. Unlike broiler, it can cook for hours, imparting flavor to the broth without turning into mush. If you do decide to use a broiler, reduce the cooking time to about 1 hour.

The classic broth recipe uses the whole chicken, but individual ones or just a soup kit from any supermarket will do. You should not take only the breast: the meat may turn out tough, and the broth may not be rich.

In addition to the main ingredient, chicken, onions, carrots, celery and seasonings are added to the broth. To give a richer color, vegetables can be sautéed in a small amount of oil.

1 kg chicken;
5 liters of water;
1 onion;
1 carrot;
salt, peppercorns - to taste;
greens for decoration.

How to cook broth

Wash the chicken and place it in a deep pan. The whole carcass does not need to be cut.

Pour water so that it covers the meat. If you want the chicken to be tasty, add salt right away. If you prefer a tasty and clear broth, add salt at the end of cooking.

Wash and peel the carrots and onions. Cut the carrots into several pieces, leave the onion whole or cut in half.

Place the pan over low heat. Make sure that the water does not boil; only small bubbles should form on the surface. This will allow the broth to remain transparent. To do this, promptly remove the resulting foam.

During the cooking process, water may boil away, so it should be added.

After 1.5 hours (if you are using broiler chicken, then after 10 minutes), add carrots, onions and peppers to the broth. Cook for another 1 hour.

When the time is up, try to separate the meat from the bones. If it doesn't work, cook some more. If the meat comes away, it is ready - remove the pan from the heat and cool slightly.

Cooked vegetables can be removed from the broth: all beneficial properties they have already given it away. Also remove the chicken. The meat can be used in soups and snacks.

The prepared broth can be consumed pure form or use as a base for soups.

4 soups with chicken broth

loftbarlimonad.ru

Ingredients

150 g chicken stomachs;
150 g chicken hearts;
150 g chicken liver;
salt, pepper - to taste;
1 onion;
1 carrot;
500 ml chicken broth;
50 g egg noodles;
green;
2 quail eggs.

Preparation

Rinse the chicken giblets and remove films. Place each type in a separate pan and pour cold water. Place on the fire, add salt and pepper and bring to a boil. After boiling, cook the liver for 20–25 minutes, hearts for 40 minutes, and stomachs for about an hour.

Finely chop the onion and carrots. Heat vegetable oil in a frying pan, add vegetables and fry them over low heat, stirring constantly. After 2-3 minutes, remove the pan from the heat and transfer its contents to a napkin to remove excess oil.

Place the prepared giblets in a saucepan with broth and bring to a boil. Add the onions and carrots, followed by the egg noodles. Add the pasta whole or break it into pieces. Season with salt and pepper.

After 3-4 minutes, add finely chopped herbs. When the noodles become soft, the soup is ready. Pour it into plates and place a boiled quail egg in each.

sproutedroutes.com

Ingredients

700 ml chicken broth;
½ cup rice;
90 g tomato paste;
500 g of tomatoes in their own juice;
100 g cream cheese;
parsley.

Preparation

Place the broth over medium heat and bring to a boil. Add rice, tomato paste and tomatoes. Cook for 10 minutes, then add the cream cheese and bring to the boil again. Season with salt and pepper. Add finely chopped parsley and cook until the rice is done.

Serve the soup hot with croutons and herbs.

delish.com

Ingredients

2 medium carrots;
1 onion;
1 stalk of celery;
1 clove of garlic;
3 tablespoons olive oil;
salt, pepper - to taste;
2 cans of white beans in their own juice;
3 liters of chicken broth;
4 cups spinach leaves;
30 g grated parmesan;
green peas and greens for decoration.

Preparation

Finely chop the carrots, onions, celery and garlic. Heat in a thick-bottomed saucepan olive oil. Add chopped vegetables, salt and pepper. Simmer for 10 minutes over medium heat, stirring occasionally.

Drain the juice from the beans, rinse and dry. Mash ½ cup of legumes with a fork, add to vegetables and simmer for 2-3 minutes over medium heat. Then add the whole beans to the pan and stir. Pour the mixture with chicken broth, bring to a boil, reduce heat and simmer, covered, for another 20 minutes.

Add to the soup, rinsed in cold water spinach and cook for 2 minutes until the leaves are wilted. Remove the soup from the heat, pour into bowls, sprinkle with grated Parmesan, add green peas and herbs.

Serve with crispy ones.

dorastable.com

Ingredients

1 onion;
½ tablespoon vegetable oil;
2 cloves of garlic;
300 g of any minced meat;
salt, pepper - to taste;
3 liters of chicken broth;
1 carrot;
1 potato;
100 g vermicelli;
1 bay leaf;
green.

Preparation

Start by making the meatballs. Finely chop the onion and fry in vegetable oil. Finely chop the garlic or put it through a garlic press. Mix it with onions and minced meat, add salt and pepper and mix well. Make meatballs. The size can be any, but it is better to make the balls small, about the size of a quail egg.

Place the pan with the broth on the fire and bring to a boil. Reduce heat and add meatballs. Cook for 5-7 minutes.

Wash and peel carrots and potatoes. Cut the carrots into slices, and the potatoes into cubes. Place the chopped vegetables into the broth. Cook until the potatoes are done. Then add vermicelli and bay leaf. Cook for 2 minutes. Remove from heat and cover with a lid.

Pour the finished soup into bowls and sprinkle with fresh herbs.

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

One of the most famous classic first courses of almost all cuisines of the world is chicken soup. It will help anyone regain strength during a cold, physical activity, and it is also perfectly absorbed by the body. Preparing the dish is not at all difficult, and you can add anything you like to it: vermicelli, meat, eggs, cheese.

How to make chicken soup

To make the dish tasty, you need to learn how to cook it correctly, although they say that it is almost impossible to spoil chicken soup. It is necessary to ensure that the poultry meat has time to reach the desired condition, and the broth is not very rich. Cooking chicken soup will not bring unnecessary hassle if you follow simple recommendations experienced chefs. You can try to move away from the classic recipe and cook original dish with different products and spices. In this case, the soup will turn out the way it is depicted in the photos of culinary magazines.

How long to cook chicken broth

The most important component of any soup is the broth, the taste and quality of which directly depends on the cooking time. For example, if the base of a future dish is overcooked, you will end up with a tasteless and flavorless muddy mass. Many people think about how long to cook chicken soup so that it is translucent and not too rich. It’s all very simple - a poultry dish can be prepared in 2-3 hours, and for store-bought poultry it will take 60-80 minutes.

How long to cook chicken

In addition to the tasty and rich broth, you need to know how to cook chicken for soup so that it turns out soft and tasty. The bird must be cooked in separate pieces, and the more of them there are, the fattier the stew will be. The chicken is cooked in this form for about half an hour. If the meat is from country poultry, then it will take up to two hours to cook, but broilers have time to cook in one hour. Those who want to cook a whole bird will have to wait an hour and a half.

Chicken soup - recipe with photo

There are many recipes that can be quickly and easily prepared delicious soup from chicken with the addition of all kinds of products, from classic broth to a dish with potatoes, noodles, meatballs, mushrooms, buckwheat, etc. The meat of this poultry is a dietary product, so a hot stew will not harm even those who carefully monitor their figure . Recipes for making chicken soup are easy to follow, but it is very important to properly cook the delicious broth, so you need to follow the recommendations of experienced chefs.

With chicken broth

In the classical sense, a simple soup cooked with chicken without adding unnecessary ingredients can be called broth. But if you add meat, a hard-boiled egg and a little carrot to it, you get a complete and very tasty stew. So dietary dish Many people on the planet eat lunch every day, because broth helps to recover from illness, restore strength after sports, and children love it very much. How to prepare chicken broth with meat according to the classic recipe? Very simple!

Ingredients:

chicken – 0.5 kg;
onion – 1 head;
dill – 0.5 bunch;
salt/pepper - to taste;
carrot – 1 pc.;
bouillon cube – 1 pc.;
egg – 1 pc.

Cooking method:

Rinse the chicken meat under warm water.
Dial clean water Place the meat in a saucepan and place over medium heat.
After the water boils, skim off the first foam with a spoon.
Add the onion (whole) to the broth.
Reduce heat, simmer for 15 minutes.
Wash the carrots, cut into cubes, place in a saucepan.
Place the egg to cook in parallel.
For a richer flavor, add a bouillon cube (salt can be used as a substitute).
Stir the soup occasionally.
At the end of cooking, taste the dish for salt, add finely chopped herbs.
Serve in a deep plate with half a boiled egg.

With vermicelli

One of the most popular ingredients often added to soup is vermicelli, and this can be either homemade noodles or store-bought pasta. It is best to buy the smallest wheat products, which need to be cooked for only a few minutes, right before serving the dish (so that they do not have time to boil). Light noodle soup with chicken couldn't be easier to prepare.

Ingredients:

small pasta – 70 g;
chicken breast – 1 pc.;
onion – 1 pc.;
carrot – 1 pc.;
hot spices, bay leaf, salt - optional;
butter – 20 g.

Cooking method:

Place the washed breast in a cooking container, add three liters of clean water, add salt and put on fire.
After boiling, immediately skim off the foam, reduce heat, and simmer for 30 minutes.
Grate the carrots on a fine grater, cut the onion into small pieces.
Fry vegetables in a frying pan with butter about 5 minutes (until golden brown).
Remove the chicken from the broth, cut into small pieces, mix with the roast, and return to the pan.
Add vermicelli and cook for 4-6 minutes until fully cooked.
Add salt to taste and serve.

With potatoes

One more classic recipe For fasting day- This is chicken soup with potatoes, which is quick and extremely easy to prepare. The dish will be satisfying, but also light at the same time: this dietary lunch option will satisfy your hunger without leaving any heaviness. None of the components will be fried, so the benefits of the dish for the body are maximum.

Ingredients:

chicken (fillet) – 350 g;
potatoes – 250 g;
salt/pepper - to taste;
carrot – 1 pc.;
bay leaf – 3 pcs.;
greens (dill) – 0.5 bunch;
onions – 1-2 pcs.

Cooking method:

Wash the fillet, cut into small pieces.
Remove the peel from the onion and chop it into small cubes.
Finely chop the carrots too.
Wash the potatoes, peel the skins, cut into medium cubes.
Fill a medium-sized saucepan with a liter of clean water and add the chopped fillet there.
Bring the future broth to a boil, skim off the foam with a spoon or slotted spoon.
Continue skimming off foam periodically throughout the cooking process.
When the meat is almost boiled, place the chopped vegetables in boiling water.
Cook the soup until the potatoes are ready (about half an hour).
15 minutes before the end, add salt, pepper, and throw in the bay leaf.
Serve, sprinkling chopped dill on top of the soup.

Noodle soup

To make this dish delicious, it is best to prepare the noodles yourself at home. There is nothing complicated in this process: knead the dough from eggs, flour, water, salt, vegetable oil, roll it out thinly and cut into narrow strips. Chicken noodle soup with assorted vegetables – light dish, which is suitable for both adults and children. How to cook a delicious stew so that it looks like in the photo of the culinary press? Easier than that!

Ingredients:

homemade noodles – 300 g;
chicken – 0.5 kg;
parsley/dill – half a bunch;
carrot – 1 pc.;
cauliflower– 150 g;
small onion – 1 pc.

Cooking method:

Wash and cut up the chicken.
Place the wings, legs, and neck in a pan of water, put on the fire, and bring to a boil.
At the beginning of cooking, add a whole peeled onion, half an uncut carrot, herbs, and cauliflower to the broth.
Cook for 40 minutes.
In a separate pan, cook the prepared noodles (about 5 minutes).
At the end of cooking, add pasta and grated half a carrot to the broth.
Serve the noodle soup.

With dumplings

A delicious soup with dumplings in chicken broth is perfect for a lunch meal. Both adults and children will definitely like it, since this dish could often be found in kindergarten. First you need to make the chicken soup dumplings themselves, and to do this you just need to mix the following ingredients:

flour – 5 tbsp. l.;
milk – 3 tbsp. l.;
egg – 1 pc.;
butter – 20 g
salt - at your discretion.

Ingredients:

chicken breast – 500 g;
carrot – 1 pc.;
bell pepper– 1 piece;
potatoes – 3 pcs.;
onion – 1 head;
dill – 1 bunch;
salt - optional.

Cooking method:

Boil the breasts for 30-40 minutes in two liters of clean water.
Peel the potatoes, cut them into small cubes, and do the same with the peppers.
Cut the onion into half rings, the carrots into strips, and chop the greens.
Remove the finished meat from the broth, add vegetables and herbs to the pan.
Cook for 10 minutes, then add the potatoes.
Once the potatoes are soft, place the dumplings in the soup and cook for another 5-7 minutes.
Serve.

With meatballs

To prepare such a dish you will need minced chicken, which you can make yourself or buy ready-made from grocery store. The best way out– grind the meat in a meat grinder at home, so you will be sure that the bird is fresh. Soup with meatballs from minced chicken– delicious light hot a dish suitable for a family dinner. Preparing this stew is not difficult even for a novice cook.

Ingredients:

minced chicken – 300 g;
meat broth– 1 l;
carrots – 1 pc.;
potatoes – 2 pcs.;
salt/pepper/herbs - to taste;
onion – 1 pc.;
Sunflower oil – 2 tbsp. l.
egg – 1 pc.

Cooking method:

Prepare the vegetables for the dressing: chop the onion finely, grate the carrots on a coarse grater, cut the potatoes into cubes.
Fry onions and carrots in a frying pan with sunflower oil.
Mix half the fried onion, herbs, spices with the minced meat, adding an egg.
Form the minced meat into neat small balls by wetting your hands in water.
Boil the prepared broth (if you don’t have it, you can cook it directly from minced meat) in a saucepan, skim off the foam, add the potatoes first, and after 10 minutes all the other ingredients.
Boil for 5-10 minutes over low heat, covered.
Finally, let the chicken soup sit well.

In a slow cooker

Recently, a multicooker has become a trouble-free assistant in the kitchen. Thanks to it, you can cook almost anything your heart desires. Chicken soup in a slow cooker - quick and easy way cook favorite dish without hassle, without wasting time standing at the stove. Manufacturers have previously developed a separate mode for cooking any stew: the device itself will set the desired temperature and select the technology for cooking chicken soup.

Ingredients:

chicken soup set – 400 g;
distilled water – 2 l;
onions, carrots (you can use Korean ones for spiciness) – 1 pc.;
potatoes – 2-3 pcs.;
small vermicelli - 0.5 cups.

Cooking method:

Set the multicooker to “fry” mode and fry the chopped carrots and onions (use a small amount of vegetable oil).
Fill the bowl of the machine with water, put the chicken and diced potatoes in it.
Set the “soup” mode for 1 hour.
Half an hour before the end, open the lid of the multicooker and put the noodles in there.
After the machine notifies you that cooking is complete, serve the soup.

With rice

Chicken soup with rice can be easy to prepare and very tasty. If someone does not like this cereal, then it can be replaced with buckwheat, pearl barley or legumes - beans, pea base, chickpeas. Rice and chicken go well together in flavor, and if you cook them as a hot dish, you get a light, dietary, but also nutritious lunch. If you add one more component - processed cheese– it will give the soup softness and pleasant viscosity.

Ingredients:

rice – 200 g;
chicken (loin) – 400 g;
carrots – 100 g;
potatoes – 300 g;
salt/pepper - to taste;
dill, parsley – 0.5 bunch each;
processed cheese – 250 g.

Cooking method:

Cover the chicken fillet with water, salt and pepper, and bring to a boil.
Cook for 20 minutes, then remove the chicken from the broth.
Place rice (washed) into boiling liquid, then cook for 10 minutes.
At the same time, grate the carrots and cut the potatoes into medium-sized cubes.
Cut the fillet into small pieces.
Place carrots and potatoes in the broth, cook for 5 minutes, add meat and melted cheese.
When the potatoes in the chicken soup are ready, you can turn it off and serve.

With mushrooms

No one can resist such a dish. Cream soup with mushrooms and chicken is popular with most professional chefs and is also served in many restaurants around the world. At home, thick stew is easy to prepare. For mushroom soup in chicken broth, use champignons, honey mushrooms, porcini mushrooms or chanterelles to choose from.

Ingredients:

chicken thigh – 1 piece;
champignons – 100 g;
carrots – 1 pc.;
processed cheese – 100 g;
celery root – 1 pc.;
potatoes – 2 pcs.;
salt, pepper

Cooking method:

Place the leg in boiling salted water for 40 minutes.
Meanwhile, cut the mushrooms into pieces.
Chop the celery, cut the carrots into strips, and cut the potatoes into cubes.
Fry onions, celery, mushrooms using small amount oils
Mix broth and cream cheese.
Cook all the ingredients in one pan until the potatoes are ready.
Blend the soup with a blender until smooth.
Serve the puree soup to the table.

Delicious chicken soup - cooking secrets

Some useful tips from experienced chefs who will help you prepare delicious chicken soup:

When preparing soup, all ingredients must be placed in boiling water. Cold liquid helps oxidize vitamins faster.
Add products to different times. Some types of food require longer cooking times than others. The cheesy shade is added quickly - 5 minutes is enough.
Spices and bay leaves are added at the end of cooking. Otherwise they will lose their aroma.