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Recipes for soups with chicken legs. Chicken leg soup

Chicken meat is tasty and healthy dietary product, characterized by easy digestibility, low calorie content and high protein and iron content. Due to the valuable composition of amino acids, low level of fat and beneficial effect on the gastrointestinal tract, this product is recommended for use by both adults and children, especially in need of building material for the harmonious development of the body. In this article, we will tell you how to make a delicious chicken soup.

Chicken broth has no less valuable properties. When cooked correctly, it turns out to be fragrant, light and very appetizing. Even the pickiest eaters will love a plate of delicious, freshly prepared soup.

Chicken soup - pre-preparation of meat

The good thing about chicken is that almost any part of the carcass can be used to make soup: breast, thighs, wings, chicken legs, and even so-called soup sets, which include chicken giblets, trimmings, sacro-lumbar sections or backs that are not so popular among buyers.

Before starting cooking, the chicken or its parts must be thoroughly rinsed with running water. This also applies to frozen food, which must be completely defrosted before cooking.

Chicken soup - choice of dishes

To make the chicken broth tasty and rich, it is necessary to cook the product in a large enough container. When choosing a saucepan, make sure that the meat is completely covered with water and fits freely in the container. The liquid level should not reach the very edge of the pan, otherwise, when the broth boils, you risk staining the stove.

One liter of ready-made broth will be enough for 3-4 plates, so when you start cooking and choosing a pan of the required volume, take this into account to calculate the number of servings.

Chicken Noodle Soup

A quick and easy recipe for a traditional chicken soup.

Ingredients:

chicken meat (breast, ham, thighs or soup set) - 0.5-0.6 kg;
potatoes - 0.3-0.4 kg;
onions - 2-3 pcs;
carrots - 1-2 pcs;
Bell pepper- 0.5 - 1 piece;
salt;
Bay leaf;
ground black pepper;
boiled egg or a few quail eggs for decoration

For noodles you will need:

egg - 1 pc;
flour - 0.2-0.4 kg;

Cooking method:

Fill a saucepan with 3 liters of water and put well-washed chicken meat into it. Turn on high heat and bring the broth to a boil. Carefully collect the "foam", reduce the gas and cook over low heat for 40-50 minutes.
While the broth comes to readiness, we start making noodles. Drive 1 egg into a deep bowl, add flour and knead the hard dough. Using a rolling pin, roll out the dough into a thin layer and cut into strips of 3-5 cm.Each strip is divided into several parts depending on the required length of noodles.
Peel and dice potatoes and onions, strips - sweet peppers. Three carrots on a coarse grater or cut into thin half rings. We put a frying pan and pour a little vegetable or olive oil into it. When the oil is warmed up, add peppers, carrots and onions to the pan and fry for 5-6 minutes until half cooked.
Take out the chicken from the cooked broth and set to cool. We lay the potatoes.
We disassemble the cooled chicken carcass, getting rid of cartilage and bones, and cut the meat into small pieces.
Add the finished vegetable frying together with the chicken to the broth and let it simmer for 7-10 minutes, after which we put the noodles in the soup. The soup will be ready in 5-7 minutes. It remains to add salt, bay leaf and spices to taste.

Serving the dish: pour the noodle soup into deep bowls and decorate with herbs, grated or halved egg. You can add some chopped garlic or hot peppers if desired.

Chicken noodle soup

A simple and delicious recipe for a rich chicken soup.

Ingredients:

potatoes - 0.3-0.4 kg;
vermicelli - 0.1-0.2 kg;
onions - 2-3 pcs;
carrots - 1-2 pcs;
Bay leaf;
salt;
ground black pepper;
grated hard cheese, a boiled chicken egg, or a few quail eggs for garnish

Cooking method:

Pour 3 liters of water into a saucepan, place the chicken in it and leave it on high heat. When the water starts to boil, carefully remove the foam and reduce the heat to a minimum. Cook the broth for 30-45 minutes.
While the broth is cooking, peel and chop the vegetables. If you or your household does not like the presence of any individual ingredients in the soup (onions, carrots), but you want the broth to be beautiful and aromatic, you can add the whole vegetables right during the cooking of the meat and remove them when the broth is ready.
We take out the cooked meat and set aside to cool.
Put potatoes cut into small cubes in the broth. Fry chopped onions and carrots in sunflower or olive oil until half ready.
When the broth with potatoes boils for 5-7 minutes, put the meat cleaned of bones and veins in it, lay vegetable frying from carrots and onions. Cook for 10 minutes over low heat.
5 minutes before the end of cooking the soup, put the vermicelli in it. Add salt, black pepper and 1-2 small bay leaves. Turn off the gas and let the dish brew under the lid for about half an hour.

Serving the dish: pour chicken noodle soup into deep bowls or special portioned tureens and decorate with finely chopped herbs, a little grated cheese or chopped halves of a chicken or quail egg.

Polish chicken soup with mushrooms

An unusually tasty and aromatic chicken soup that perfectly satisfies hunger. It can be served both cold and hot.

Ingredients:

chicken fillet - 0.5-0.6 kg;
mushrooms - 03-04 kg;
onion - 1 pc;
carrots - 1 pc;
tomato puree - 100 g;
ground black pepper;
greens - parsley, dill, basil, cilantro (optional);
salt.

Cooking method:

Thoroughly washed and peeled from films, pour chicken fillet with 3-4 liters of water and cook for about 40-45 minutes over low heat.
While the broth is preparing, peel and cut the vegetables and mushrooms into small cubes. If you use dried mushrooms- 1-1.5 before cooking, they must be poured with cool water and soaked. Fry chopped vegetables in vegetable or olive oil.
Remove the fillet from the broth, let it cool, and cut into large pieces.
Put vegetables, chopped fillets and mushrooms in a boiling broth. Cook for about 5-7 minutes.
Add 100 g of tomato puree to the soup and leave the soup on the fire for another 5 minutes.
Salt and pepper the dish, add chopped herbs, remove the soup from the stove and keep the dish covered for another 10-20 minutes.

Serving: Polish soup with mushrooms is served in deep bowls or large soup cups, either hot or cold. You can decorate the dish with chopped yolk, quail eggs or small garlic croutons.

Chicken dumpling soup

When talking about how to make delicious chicken soup, you shouldn't mention chicken dumpling soup. Very satisfying and tasty, it will satisfy even the most demanding gourmets.

Ingredients:

chicken meat (breast, ham, thighs or soup set) - 0.5-0.6 kg;
onions - 1-2 pcs;
carrots - 1 pc;
sweet bell pepper- 1 PC;
potatoes - 2-3 pcs (optional);
garlic - 1-2 cloves;
vegetable oil- 1 tbsp.;
greens
Bay leaf;
ground black pepper;
salt;
greens - parsley, dill, basil, cilantro (optional)

For dumplings:

egg - 1 pc;
flour - 6-8 tablespoons;

Cooking method:

First of all, we wash the chicken meat and proceed to cooking the broth. We collect 3 liters of water in a saucepan, put the chicken and put it on the fire. When the water boils, we reduce the gas to a minimum and cook the broth over low heat for about 45-50 minutes.
While the broth is being prepared, peel the vegetables. Cut the potatoes into small cubes, finely fry the onions and carrots.
Let's start cooking dumplings. Take the egg and separate the white from the yolk. We cover the dishes with protein with cling film and put them in the refrigerator. Add 1 tablespoon of vegetable oil, a pinch of salt and 3-4 tablespoons of flour to the yolk. Mix thoroughly. Pour about 100-200 ml of broth from the pan into the resulting mass and mix everything again. Pour in finely chopped garlic and herbs and add a couple more tablespoons of flour to form a viscous, reminiscent in density homemade sour cream, weight. We take the protein out of the refrigerator and beat it well until foam forms, then gently mix it into the dough.
We take out the meat from the broth, let it cool slightly and, if necessary, remove the cartilage or bones. Cut the meat into small pieces and put it back into the broth together with the potatoes.
Having brought the potatoes to half-readiness, use a teaspoon to form dumplings from the dough and send them to cook for 3-4 minutes. When the dumplings float and increase in size, put vegetable frying of carrots and onions into the broth.
Add salt and pepper, 1-2 small bay leaves. After 5 minutes, remove the pan from the heat and let the soup steep for 20-30 minutes.

Serving soup: serve the dish in beautiful deep bowls, garnished with herbs.

Chicken puree soup

Delicate chicken soup with a pronounced taste and aroma that will appeal not only to adults, but also to children. Will become your family's favorite dish.

Ingredients:

peeled chicken fillet - 0.3-0.4 kg;
cream - 200 g;
celery - 50 g;
butter - 25 g;
flour - 1 tablespoon;
salt;
ground black pepper;
greens - parsley, dill, basil, cilantro (optional)

Cooking method:

Cook chicken broth. Take out the breast and cut it into small pieces.
We peel the celery, finely chop it and fry it in butter with the addition of 1 tablespoon of flour, until golden crust while stirring continuously.
Add chopped chicken to the pan and pour all 50-100 g of cream. Simmer for 5-7 minutes.
Remove the pan from the heat, transfer its contents to a deep container and add to equal proportions cream and broth. Beat everything thoroughly with a blender.

Serving: Pour the ready-made chicken puree soup into plates, decorate with chopped herbs or small croutons and serve.

Chicken soup with groats

Delicious and nutritious chicken soup for every day.

Ingredients:

chicken meat (breast, legs, thighs or soup set) - 0.5-0.6 kg;
groats (buckwheat, rice, millet, corn grits) - 0.5 cups;
potatoes - 3-4 pcs (optional);
onions - 2-3 pcs;
carrots - 1-2 pcs;
ground black pepper;
Bay leaf;
greens - parsley, dill, basil, cilantro (optional);

Cooking method:

We cook ordinary chicken broth. When the meat is completely cooked, remove it from the pan and set it aside to cool.
Pour the selected cereal into the broth and cook the soup over low heat.
Peel and chop vegetables. Fry them in a pan in olive or vegetable oil.
We disassemble the chicken meat and cut it into small pieces.
After making sure that the groats are almost ready, we put vegetable frying and chopped slices of meat into the broth. Add bay leaves, salt and spices to taste.
Cook the soup for about 6-8 minutes and remove it from the stove. Let it brew for about half an hour.

Serving: Serve the soup in deep bowls, pre-garnished with finely grated cheese, herbs or a boiled egg.

Perfect Chicken Soup - The Secrets Of Experienced Cooks

To make the chicken broth light and transparent, it is necessary to cook it over low heat and be sure to remove the "foam" when boiling. Otherwise, the dish will turn out to be cloudy and look unappetizing;

In order to achieve a pleasant yellowish tint at the end of cooking, you need to add fried carrots or a little spices such as turmeric or curry to the broth;

To get a fragrant puree soup, you need to add already cooked vegetables to the finished chicken broth and beat the mass well with a blender.

Now you know how to cook tasty soup from chicken. Use these recipes and delight your household with delicious and healthy dishes.

Chicken meat is a tasty and healthy dietary product that is easy to digest, low in calories and high in protein and iron. Due to the valuable composition of amino acids, low level of fats and beneficial effect on the gastrointestinal tract, this product is recommended for use by both adults and children, especially in need of building material for the harmonious development of the body. In this article, we will tell you how to make a delicious chicken soup.

Chicken soup - pre-preparation of meat

Before starting cooking, the chicken or its parts must be thoroughly rinsed with running water. This also applies to frozen food, which must be completely defrosted before cooking.

Chicken soup - choice of dishes

One liter of ready-made broth will be enough for 3-4 plates, so when you start cooking and choosing a pan of the required volume, take this into account to calculate the number of servings.

Chicken Noodle Soup

A quick and easy recipe for a traditional chicken soup.

Ingredients:

chicken meat (breast, ham, thighs or soup set) - 0.5-0.6 kg;
potatoes - 0.3-0.4 kg;
onions - 2-3 pcs;
carrots - 1-2 pcs;
sweet pepper - 0.5 - 1 pc;
salt;
Bay leaf;
ground black pepper;
boiled chicken egg or a few quail eggs for decoration

For noodles you will need:

egg - 1 pc;
flour - 0.2-0.4 kg;

Cooking method:

Fill a saucepan with 3 liters of water and put well-washed chicken meat into it. Turn on high heat and bring the broth to a boil. Carefully collect the "foam", reduce the gas and cook over low heat for 40-50 minutes.
While the broth comes to readiness, we start making noodles. Drive 1 egg into a deep bowl, add flour and knead the hard dough. Using a rolling pin, roll out the dough into a thin layer and cut into strips of 3-5 cm.Each strip is divided into several parts depending on the required length of noodles.
Peel and dice potatoes and onions, strips - sweet peppers. Three carrots on a coarse grater or cut into thin half rings. We put a frying pan and pour a little vegetable or olive oil into it. When the oil is warmed up, add peppers, carrots and onions to the pan and fry for 5-6 minutes until half cooked.
Take out the chicken from the cooked broth and set to cool. We lay the potatoes.
We disassemble the cooled chicken carcass, getting rid of cartilage and bones, and cut the meat into small pieces.
Add the finished vegetable frying together with the chicken to the broth and let it simmer for 7-10 minutes, after which we put the noodles in the soup. The soup will be ready in 5-7 minutes. It remains to add salt, bay leaf and spices to taste.

Serving the dish: pour the noodle soup into deep bowls and decorate with herbs, grated or halved egg. You can add some chopped garlic or hot peppers if desired.

Chicken noodle soup

A simple and delicious recipe for a rich chicken soup.

Ingredients:

potatoes - 0.3-0.4 kg;
vermicelli - 0.1-0.2 kg;
onions - 2-3 pcs;
carrots - 1-2 pcs;
Bay leaf;
salt;
ground black pepper;
grated hard cheese, a boiled chicken egg, or a few quail eggs for garnish

Cooking method:

Pour 3 liters of water into a saucepan, place the chicken in it and leave it on high heat. When the water starts to boil, carefully remove the foam and reduce the heat to a minimum. Cook the broth for 30-45 minutes.
While the broth is cooking, peel and chop the vegetables. If you or your household does not like the presence of any individual ingredients in the soup (onions, carrots), but you want the broth to be beautiful and aromatic, you can add the whole vegetables right during the cooking of the meat and remove them when the broth is ready.
We take out the cooked meat and set aside to cool.
Put potatoes cut into small cubes in the broth. Fry chopped onions and carrots in sunflower or olive oil until half cooked.
When the broth with potatoes boils for 5-7 minutes, put the meat cleaned of bones and veins in it, lay vegetable frying from carrots and onions. Cook for 10 minutes over low heat.
5 minutes before the end of cooking the soup, put the vermicelli in it. Add salt, black pepper and 1-2 small bay leaves. Turn off the gas and let the dish brew under the lid for about half an hour.

Serving the dish: pour chicken noodle soup into deep bowls or special portioned tureens and decorate with finely chopped herbs, a little grated cheese or chopped halves of a chicken or quail egg.

Polish chicken soup with mushrooms

An unusually tasty and aromatic chicken soup that perfectly satisfies hunger. It can be served both cold and hot.

Ingredients:

chicken fillet - 0.5-0.6 kg;
mushrooms - 03-04 kg;
onion - 1 pc;
carrots - 1 pc;
tomato puree - 100 g;
ground black pepper;
greens - parsley, dill, basil, cilantro (optional);
salt.

Cooking method:

Thoroughly washed and peeled from films, pour chicken fillet with 3-4 liters of water and cook for about 40-45 minutes over low heat.
While the broth is preparing, peel and cut the vegetables and mushrooms into small cubes. If you use dried mushrooms - 1-1.5 before cooking, they must be poured with cool water and soaked. Fry chopped vegetables in vegetable or olive oil.
Remove the fillet from the broth, let it cool, and cut into large pieces.
Put vegetables, chopped fillets and mushrooms in a boiling broth. Cook for about 5-7 minutes.
Add 100 g of tomato puree to the soup and leave the soup on the fire for another 5 minutes.
Salt and pepper the dish, add chopped herbs, remove the soup from the stove and keep the dish covered for another 10-20 minutes.

Serving: Polish soup with mushrooms is served in deep bowls or large soup cups, either hot or cold. You can decorate the dish with chopped yolk, quail eggs or small garlic croutons.

Chicken dumpling soup

When talking about how to make delicious chicken soup, you shouldn't mention chicken dumpling soup. Very satisfying and tasty, it will satisfy even the most demanding gourmets.

Ingredients:

chicken meat (breast, ham, thighs or soup set) - 0.5-0.6 kg;
onions - 1-2 pcs;
carrots - 1 pc;
sweet bell pepper - 1 pc;
potatoes - 2-3 pcs (optional);
garlic - 1-2 cloves;
vegetable oil - 1 tablespoon;
greens
Bay leaf;
ground black pepper;
salt;
greens - parsley, dill, basil, cilantro (optional)

For dumplings:

egg - 1 pc;
flour - 6-8 tablespoons;

Cooking method:

First of all, we wash the chicken meat and proceed to cooking the broth. We collect 3 liters of water in a saucepan, put the chicken and put it on the fire. When the water boils, we reduce the gas to a minimum and cook the broth over low heat for about 45-50 minutes.
While the broth is being prepared, peel the vegetables. Cut the potatoes into small cubes, finely fry the onions and carrots.
Let's start cooking dumplings. Take the egg and separate the white from the yolk. We cover the dishes with protein with cling film and put them in the refrigerator. Add 1 tablespoon of vegetable oil, a pinch of salt and 3-4 tablespoons of flour to the yolk. Mix thoroughly. Pour about 100-200 ml of broth from the pan into the resulting mass and mix everything again. Pour in finely chopped garlic and herbs and add a couple more tablespoons of flour to form a viscous mass, reminiscent of homemade sour cream in density. We take the protein out of the refrigerator and beat it well until foam forms, then gently mix it into the dough.
We take out the meat from the broth, let it cool slightly and, if necessary, remove the cartilage or bones. Cut the meat into small pieces and put it back into the broth together with the potatoes.
Having brought the potatoes to half-readiness, use a teaspoon to form dumplings from the dough and send them to cook for 3-4 minutes. When the dumplings float and increase in size, put vegetable frying of carrots and onions into the broth.
Add salt and pepper, 1-2 small bay leaves. After 5 minutes, remove the pan from the heat and let the soup steep for 20-30 minutes.

Serving soup: serve the dish in beautiful deep bowls, garnished with herbs.

Chicken puree soup

Delicate chicken soup with a pronounced taste and aroma that will appeal not only to adults, but also to children. Will become your family's favorite dish.

Ingredients:

peeled chicken fillet - 0.3-0.4 kg;
cream - 200 g;
celery - 50 g;
butter - 25 g;
flour - 1 tablespoon;
salt;
ground black pepper;
greens - parsley, dill, basil, cilantro (optional)

Cooking method:

Cook chicken broth. Take out the breast and cut it into small pieces.
We peel the celery, finely chop it and fry it in butter with the addition of 1 tablespoon of flour, until golden brown, stirring continuously.
Add chopped chicken to the pan and pour all 50-100 g of cream. Simmer for 5-7 minutes.
Remove the pan from heat, transfer its contents to a deep container and add cream and broth in equal proportions. Beat everything thoroughly with a blender.

Serving: Pour the ready-made chicken puree soup into plates, decorate with chopped herbs or small croutons and serve.

Chicken soup with groats

Delicious and nutritious chicken soup for every day.

Ingredients:

chicken meat (breast, legs, thighs or soup set) - 0.5-0.6 kg;
cereals (buckwheat, rice, millet, corn grits) - 0.5 cups;
potatoes - 3-4 pcs (optional);
onions - 2-3 pcs;
carrots - 1-2 pcs;
ground black pepper;
Bay leaf;
greens - parsley, dill, basil, cilantro (optional);

Cooking method:

We cook ordinary chicken broth. When the meat is completely cooked, remove it from the pan and set it aside to cool.
Pour the selected cereal into the broth and cook the soup over low heat.
Peel and chop vegetables. Fry them in a pan in olive or vegetable oil.
We disassemble the chicken meat and cut it into small pieces.
After making sure that the groats are almost ready, we put vegetable frying and chopped slices of meat into the broth. Add bay leaves, salt and spices to taste.
Cook the soup for about 6-8 minutes and remove it from the stove. Let it brew for about half an hour.

Serving: Serve the soup in deep bowls, pre-garnished with finely grated cheese, herbs or a boiled egg.

Perfect Chicken Soup - The Secrets Of Experienced Cooks

In order to achieve a pleasant yellowish tint at the end of cooking, you need to add fried carrots or a little spices such as turmeric or curry to the broth;

To get a fragrant puree soup, you need to add already cooked vegetables to the finished chicken broth and beat the mass well with a blender.

Now you know how to make delicious chicken soup. Use these recipes and delight your household with delicious and healthy dishes.

Chicken broth is easy to cook. This irreplaceable ingredient home cooking used for cooking almost every day. Simple recipe chicken broth from chicken legs with step by step photos will help novice cooks. If you are not on a strict diet, then cook the chicken along with the skin. The fat formed during cooking can be removed with a napkin or cooled and collected with a spoon. For a strict dietary menu, the skin is usually removed. Using this recipe, you can prepare broth for a patient, for example, after surgery. In this case, you do not need to add pepper, and reduce the amount of salt, in comparison with the usual meal.

Cooking time: 1 hour
Servings: 3

Ingredients for chicken leg stock

3 chicken legs;
1 bunch of parsley;
1 carrot;
1 onion;
2 cloves of garlic;
1 parsley root;
3 bay leaves;
black pepper, salt, water.

Method for preparing chicken leg broth

Put the chicken legs in a bowl of cold water, wash them thoroughly and rinse them. If necessary, if there are remains of feathers, singe over gas. Then we put the legs in a soup pot of a suitable size (with a capacity of 2-3 liters).

Rinse a bunch of parsley under the tap, tie it tightly with culinary or ordinary thread, send it to a saucepan. From greens, in addition to parsley, dill and celery are well suited.

We clean the carrots with a vegetable scraper, cut into thick cubes, throw into the pan.

We crush the cloves of garlic right in the husk with a knife. Cut the onion in half. By the way, you do not need to peel the onion, its husk gives the chicken broth from the legs a golden color. We also need dried or fresh parsley root, together with fresh herbs, this seasoning will enrich the taste and aroma.

So, put the onion, garlic and parsley root into the pan!

We put the pan on the stove, bring to a boil over low heat. As soon as the water boils, we reduce the gas to the minimum value. Remove the foam with a slotted spoon, close the pan with a lid, cook the chicken broth for 50 minutes.

We take out the chicken from the pan, filter the broth through a sieve - the vegetables and seasonings can be thrown away: they gave everything they needed during cooking.

To make the broth transparent, fold a piece of gauze in four layers, put it on a sieve. Pour out the broth - a fine suspension will remain on the fabric, and the clear liquid will flow into the pan.

The broth for a sick person or for a dietary menu must be defatted. To do this, put the pan in the refrigerator, when the fat on the surface hardens, carefully remove it with a tablespoon.

Serve hot or warm chicken broth on the table, sprinkle with herbs, pepper with freshly ground black pepper. Bon Appetit!

You can boil a large pot of broth, pour it into pots and freeze it in the freezer - you get an excellent semi-finished product, indispensable for household for making soups, gravy and sauces.

Chicken broth soup recipes are popular not only because of their rich and pleasant taste, but also due to their benefits. It is believed that chicken soup is an excellent prophylactic against colds and many other diseases: it is quickly absorbed by the body and improves immunity. If you supplement the broth with fresh herbs and vegetables, the benefits of the finished dish only increase!

Today we will prepare a delicious and simple chicken noodle soup without using potatoes. This broth turns out to be light, transparent and aromatic, cooks very quickly and does not require many ingredients.

Ingredients:

chicken soup set - 350-400 g;
onion - 1 pc.;
carrots - 1 pc.;
small vermicelli - 3-4 tbsp. spoons;
fresh dill - a small bunch;
peppercorns - 3-4 pcs.;
salt to taste;
chili pepper - optional and to taste.

How to make chicken soup without potatoes

A plate of hot broth is a real delight in the cold season. Bon Appetit!

Soups are indispensable lunch dishes in every kitchen. Aromatic chicken soup with potatoes and noodles is delicious. Possess mass nutrients and help fight disease.

How to make noodle soup

Potato soup with noodles has an average complexity of preparation. Most recipes contain the following ingredients:

Chicken;
Carrot;
Potatoes;
Vermicelli;
Spices.

This set of products is in every kitchen and is available for purchase in stores. Therefore, making a soup with beef and pasta as a first course is simplified. According to this recipe, you can cook pork soup with potatoes.

Chicken noodle soup and potatoes: basic technological principles

To prepare noodle soup with noodles and potatoes, you need to choose high-quality chicken meat. If you prefer transparent light soup then buy fresh and lean chicken. Potato soup with pasta and meat is prepared from fatty chicken.

Several rules for making potato soup with pasta:

Chicken soup with noodles and potatoes is cooked over medium or low heat so that the chicken meat "sweats."
During cooking, be sure to remove the foam from the surface of the broth.
You can cook soup with both pasta and potatoes. All ingredients are added to the soup at a specific time in a strictly defined order, because some of them take longer than others.
Cut vegetables that are not cooked for long into large pieces. Harder and denser, on the contrary, is larger.
The amount of vermicelli for chicken noodle broth is chosen depending on the desired thickness of the soup. The pasta boils for only a few minutes, but swells by absorbing moisture. The more they are in the broth, the thicker the soup will be.

Recipe 1 Chicken noodle soup with potatoes and potato dumplings with homemade noodles

Noodle and potato soup with dumplings is a delicious and popular first course. Potato noodle soup cooks quickly. Difficulty will arise with the manufacture of dumplings.

For cooking you will need:

Chicken soup set - 0.5 kg;
Onion- 1 piece;
Potatoes - 2 pieces;
Vermicelli - 100-150 grams;
Bay leaf - 1-2 pieces;
Salt to taste.

Separately, for the preparation of dumplings, you will need:

Flour - 7 tablespoons;
Chicken egg - 1 piece;
Milk - half a glass;
Butter - 1 teaspoon;
Salt to taste.

Cooking dumplings:

We break one chicken egg and carefully separate the yolk and white. Mix the yolk with the melted butter. Then add the sifted flour and milk in parts. Stir the mass constantly so that no lumps form. Separately, using a mixer, beat the protein into a foam and add to the rest of the ingredients, salt to taste.

Cooking process:

Step 1

We wash the chicken, clean it of excess veins and set it to cook in a saucepan. After the broth boils, drain it. Fill the pot with water again and set the second broth to cook. Add the whole peeled onion and bay leaf.

Step 2

As soon as a foam forms on the surface of the broth, immediately remove it. While the chicken is cooking, peel the potatoes, cut them into cubes on a cutting board. We catch and discard the onion, then add the chopped potatoes, cook them for 10 minutes.

Step 3

My onions and carrots, we clean. Finely chop the onion, send it to the pan, add a little vegetable oil and fry until golden brown. Three carrots on a grater, fry with onions, then add them to the broth.

Step 4

Put the dumplings in the soup. When they are slightly cooked, add the noodles to the broth. Be sure not to forget about the spices - pepper and salt to taste. Add finely chopped parsley or dill if desired. Potato noodle soup will be ready in 3-5 minutes.

Recipe 2 Chicken soup with noodles and potatoes transparent

Chicken soup with potatoes and pasta is delicious and very healthy. The clear broth, in which the chicken fat content is minimal, is especially beneficial.

Required Ingredients:

Chicken - 1 piece;
Potato fruits - 2 tubers;
Onions - 2 pieces;
Noodles - 100 grams;
Granulated sugar - 1 teaspoon;
Salt to taste;
Greens (dill, parsley) - to taste.

Cooking process:

Step 1

We wash the chicken, carefully cut off the skin from it. Pour water into a saucepan so that it completely covers the meat. We wait until it boils and pour out the first broth. It contains all the harmful substances that come out of chicken meat with the first boil.

Step 2

Peel medium-sized onions. Pour water for the second broth into a saucepan with chicken, add the peeled onion there and put it on gas again. When the foam forms on the surface of the broth, remove it. After about an hour of cooking, catch the onion and discard it.

Step 3

While the chicken continues to cook, we wash and peel vegetables - carrots, onions and potatoes. Cut the carrots into slices or grate, if desired, and cut the potatoes into small cubes. Cut the onions into rings, add them with carrots to the broth.

Step 4

After 10 minutes of cooking, add chopped potatoes to the rest of the vegetables. After another 10 minutes, add noodles or spaghetti to the broth, add salt if desired, granulated sugar, cook for three minutes and turn off the gas so that the noodles do not boil.

Add a little greens to the finished broth with chicken to taste, and the dish is ready!

Recipe 3 Chicken noodle soup with green potatoes

If anyone else is looking for interesting recipes with noodle soup, this one will definitely suit your taste. It takes about 30-40 minutes to cook.

For cooking you will need:

Potatoes - 2-3 tubers;
Chicken fillet - 0.45 kg;
Vermicelli - 150 grams;
Small onions - 1 piece;
Medium carrots - 1 piece;
Drinking water - 2 liters;
Spices to taste;
Greens (parsley, dill) - 1 bunch

The thickness of the soup is controlled by the proportions of pasta and potatoes - the more ingredients you add, the thicker the broth becomes.

Cooking process:

Step 1

Pour 2 liters of water into a large saucepan, put fillets in it, put on the stove. We clean the potatoes, which will need to be cut into small cubes.

Step 2

After the water boils, cook the meat for another half hour and take it out of the pan. We start to cook potatoes in the same broth potatoes, slightly reducing the gas.

Step 3

Peel the onion, chop it finely and fry it with vegetable oil in a skillet. Grate the carrots on a coarse grater, add to the onion in the middle of cooking. When the onion turns golden brown, remove the vegetables from the heat and add to the saucepan.

Step 4

Grind the cooked chicken meat, add to the broth.

Step 5

When the potatoes are almost ready, salt to taste and add the vermicelli.

Step 6

After the dish is ready, remove the pan from the heat, add spices and herbs to taste.

Recipe 4 Chicken noodle soup with milk potatoes

Chicken milk soup with noodles and potatoes is a rather unusual, but no less tasty dish. If you cook broth without meat, then this will be a different recipe for noodle soup.

Ingredients:

Chicken fillet - 300 grams;
Milk - 3 liters;
Cream - 250 grams;
Potatoes - 4 pieces;
Vermicelli - 100 grams;
Porcini mushrooms - 250 grams;
Onions - 1 piece;
Carrots - 1 piece;
Greens (parsley, celery, cilantro) - one bunch each;
Spices to taste.

Cooking process:

Step 1

Defrost chicken fillet, cut into small squares. Pour milk into a large saucepan, carefully put the chopped fillets, put on fire. After the milk has boiled, we leave the meat to cook for another half hour.

Step 2

We clean the potatoes, cut them into medium-sized cubes. Next, add the potatoes to the future soup half an hour after the milk has boiled. Defrost the mushrooms and chop finely. We chop the cilantro, send it along with the mushrooms to the pan.

Step 3

Peel medium-sized onions, chop very finely. Add a little vegetable oil to the pan, leave the onions to fry. Three medium-sized carrots on a medium-sized grater, add to the skillet to the onion. Cook, constantly altering, until the onion is golden brown.

Step 4

Add noodles to the pan. While the soup continues to cook, finely chop the celery and parsley, set them aside on a separate plate. Then add the fried onions and carrots to the pan. After the soup has boiled for 5-10 minutes, pour the cream into it, add some of the greens. Leave the soup to cook for another 15 minutes, then turn off the gas.

Now pour the soup into bowls and add the rest of the herbs.

Chicken noodle soup with potatoes: tips and tricks

Cooking a soup with pasta and potatoes and meat can be difficult. There are some useful tips and tricks with which you can correct your own mistakes in cooking:

If it is not possible to achieve transparency of the broth, we resort to the help of gelatin. To do this, pour a little liquid into a separate container, add a small amount of gelatin there and pour it back into the pan. Cool the broth, filter through cheesecloth or cloth.
If you forgot or didn't have time to skim the soup while boiling, just add some cold water to the saucepan and reduce the gas under the soup. When the water boils a second time, the foam will float back to the surface.
Don't spend a lot of effort to make the broth clear if you are going to add milk and cream to it.

Do not cook large portions of noodle soup because it will lose its original flavor over time.

The easiest way to feed the entire family, young and old, is to boil a large pot of chicken soup. There are more variations of chicken soups than there are stars in the sky, but there are still the most universal recipes, time-tested and approved by the happy faces of our children. One of these recipes is chicken soup with noodles and potatoes, a recipe with a photo will help novice housewives cope with the task with minimal culinary experience. Labor costs are low, the result is one hundred percent. The main thing is to remember what to put in the pan for what and how many minutes to cook. Let's analyze the task step by step.

Ingredients for 2 liters of water:

medium chicken fillet - 1/2 pc.
potatoes - 3 pcs.
carrots - 1 pc.
vermicelli - 1/3 cup
bay leaf - 1 pc.
salt - 2/3 tablespoons
sunflower oil- 30 ml

How to make chicken noodle soup with potatoes

Step 1. Chicken. 30 minutes.

Fill a saucepan with 2 liters of water and put it on fire. Wash the chicken fillet and send it to the water, add the bay leaf. Instead of breast, you can use any part of the chicken carcass, but fillet is the most dietary part of it.

Now you should wait for the broth to boil and do not miss it. In the process of boiling any meat broth foam forms on its surface, which is desirable to remove. If the foam is still not removed, then the broth runs the risk of becoming cloudy. After boiling, reduce the heating of the stove to medium. Cook the chicken for about 30 minutes.

Step 2. Potatoes and carrots. 15 minutes.

So, the chicken is being cooked, and we are preparing the rest of the ingredients. Peel and wash potatoes and carrots. Cut the potatoes into small strips and send them to the broth.

Three carrots on a grater or cut into strips.

In order for the finished soup to have a beautiful color, the carrots should be fried in sunflower oil until half cooked, that is, for 5 minutes.

Step 3. Vermicelli. 10 minutes.

15 minutes after putting the potatoes in the soup, add the vermicelli and count down another 10 minutes, after which we turn off the heat.

Add salt to taste, if desired, season the finished soup with finely chopped fresh herbs.

When serving chicken soup with noodles and potatoes, do not forget to put a piece of chicken meat in each plate. If you want the soup to look like the photo, sprinkle it with lightly ground pepper.

Bon Appetit!

vermicelli - 5 tbsp
potato - 3 pcs.
chicken breast - 350 BC
carrot - 1 PC.
white onion - 1 PC.
bay leaf - taste
salt - taste
black pepper - taste

How to cook

Not every young housewife manages to cook beautiful and tasty from the first time. noodle soup in chicken broth. But this first dish is incredibly healthy for the human body. In fact, making this soup is not so difficult, you just need to know some of the nuances.

Chicken noodle soup treat dietary meals, it can be given even to small children. The cooking process is not laborious and will take 50 minutes. It is tasty, satisfying and, most importantly, healthy dish European cuisine even novice young housewives can cook.

To prepare the soup, you do not need to use the whole chicken carcass, but you can take any part of it - fillets, legs or wings.

The whole secret of this delicious dish consists in correct preparation broth. This requires, of course, fresh chicken... We wash the meat, the mode for small portions(optional), pour two liters of cold water and put on fire. Add to the pan a whole peeled onion, coarsely chopped carrots, parsley and celery root, as well as 2-3 bay leaves and 3-4 pieces. peppercorns. You need to cut vegetables in large pieces so that later they can be easily pulled out. They are only needed to create an appetizing aroma. To give the soup a golden color, the onion should be boiled in the husk. It is she who gives the shade to the dish. Boil the broth until the chicken is cooked, which will take about 20-40 minutes. Salt should be added after boiling.

In order for the broth to be transparent, it should be cooked without a lid and over low heat, and after it is ready it must be drained.

If, instead of parts of a chicken carcass, giblets, bones or necks are used for cooking, then the broth will need to be filtered through cheesecloth folded several times in order to clean it well of small bones, baked blood and much more.

In the prepared broth, put carrots, grated or cut into small strips, and onions, chopped into small cubes. For chicken broth, frying vegetables, as a rule, is not done so that the dish is as healthy as possible. The ingredients are allowed to cook for 5 minutes.

Chicken noodle soup is prepared with or without potatoes. It all depends on personal tastes and preferences. If you want to add this product, then three tubers will be enough, which must be peeled, cut into cubes and added to the broth. The soup is cooked for another 15-20 minutes until the potatoes are cooked.

After this time, add vermicelli to the broth. If it is thin, then it does not need to be boiled, it is enough to place the product in boiling water, turn off the heat, cover the pan with a lid and let the soup brew for 10 minutes. Coarser varieties of vermicelli will need to be boiled a little - the optimal time, as a rule, is 3-5 minutes. If the vermicelli is too long, gently break it into smaller pieces before boiling. This will make the soup easier to eat.

It is important not to overdo it with the amount of vermicelli, and remember that it tends to be very soft. If you put more of it than you need, you can get a thick, unappetizing porridge instead of a beautiful soup.

If there is no vermicelli at hand, then you can use medium-sized pasta... When the dish is ready and has already been infused 10 minutes after cooking, it is poured into plates and chopped dill is added.

It will be useful for any housewife to master the recipes for rolls at home. It's easy, and your loved ones will be surprised how great you are at cooking.

Chicken noodle soup is prepared quite simply and rightfully ranks first among budget soups. But, despite the simplicity of making such soups, some nuances must be taken into account.

For example, when preparing chicken broth, it is more convenient to use thighs or legs, so that the broth is rich and meat is present in the soup. In addition, chicken noodle soup is prepared in a clear broth.

You can add a teaspoon of sugar and an ice cube to chicken broth. This will help clear up the haze and make your broth clear.

How to Make Chicken Noodle Soup - 15 Varieties

A very flavorful soup that is easy to cook.

Ingredients:

Chicken drumstick - 400 g
Vermicelli - 350 g
Carrots - 1 piece
Onions - 1 piece
Turmeric - 1 tsp
Dill - 1 tbsp. l
Basil to taste
Salt to taste

Preparation:

We collect water in a two-liter saucepan and put the shins. We put on fire, bring to a boil. At the time of boiling, remove the foam. Then we boil over medium heat for 15-20 minutes. Finely chop the carrots, onions and send them to the pan. Then add salt, herbs, spices. Boil for 10-15 minutes and add the vermicelli, stir, keep on fire for another 2-3 minutes. Pour the finished soup into plates and serve. Bon Appetit!

The soup is rich and slightly sour.

Ingredients:

Chicken meat - 500 g
Vermicelli - 150 g
Potatoes - 1-2 pieces
Onion - 1pc
Carrots - 1pc
Tomato - 4-5 pieces
Sweet pepper - 1-2 pieces
Vegetable oil - 3 tbsp. l
Salt to taste

Preparation:

We put chicken meat to cook. Cut the onion in half, put one half to the meat, and fry the other with finely grated carrots. Cut the peppers, tomatoes and put them in the soup together with the frying. When the soup boils, salt and add the noodles, boil for 3-4 minutes.

A pleasant and appetizing soup, thanks to a little secret in its preparation.

Ingredients:

Chicken wings - 500 g
Spider web vermicelli - 300 g
Potatoes - 4-5 pieces
Carrots - 1 piece
Onions - 1 piece
Vegetable oil - 3 tbsp. l
Salt to taste

Preparation:

We put a pot of water on the fire, lay the wings, bring to a boil. Throw potatoes into the boiling broth. Fry finely chopped onions and carrots in a frying pan until golden brown. Pour noodles for frying and fry for 2-3 minutes. When the wings are cooked, we lay in the frying and cook for 3-4 minutes.

This soup is easy to prepare and has a powerful warming effect.

Ingredients:

Vermicelli - 1 glass
Carrots - 2 pieces
Onions - 1 piece
Parsley root - 1 piece
Turnip - 100 g
Radish - 70 g
Smoked chicken drumstick - 350 g
Cilantro - 100 g
Hot pepper - 1 piece
Salt to taste

Preparation:

Cook in a saucepan chicken drumsticks 20-30 minutes. We prepare vegetables and roots, finely chop. Fry the onions until golden brown and add the noodles. Put the hot peppers aside, and pour the rest of the chopped vegetables and roots to the shins and cook for 8-10 minutes. Add the fried noodles and finely chopped peppers to the soup. We are waiting for 5-8 minutes. Chop the cilantro. Pour our soup into portions and sprinkle with cilantro.

Thanks to vegetables, chicken soup is very aromatic and healthy.

Ingredients:

Chicken drumsticks - 3 pieces
Vermicelli - 200 g
Mix of vegetables - 1 pack (broccoli, eggplant, leeks, carrots, mushrooms, Bulgarian pepper)
Salt, pepper to taste

Preparation:

We put the drumsticks to boil. Add salt and pepper. We throw vegetables into the boiling broth. Cook for 20-25 minutes. 3 minutes before readiness, fill in the vermicelli and stir the remaining time. Pour in portions.

A surprisingly easy way to cook soup in a slow cooker.

Ingredients:

Vermicelli - 0.5 multi-glasses
Chicken wings - 300 g
Potatoes - 3 pieces
Onion - 1 piece
Sunflower oil - 3 tbsp. l
Carrots - 1 piece
Salt - 2 tsp
Dill, parsley to taste
Water - 2.2 l

Preparation:

Turn on the Frying mode, pour sunflower oil into the multicooker bowl, pour the onion cut into half rings. In lightly fried onions, spread the wings, fry for 5 minutes on each side. Pour the carrots cut into rings to the wings, sauté for 3-4 minutes. We lay the potatoes cut into strips. Disable the Frying program. Fill with water, salt, turn on the Soup mode for 30 minutes. 5 minutes before the end of cooking, add the vermicelli and herbs. And leave it in the Heating mode for 10 minutes.

This recipe is a real property of Bulgarian chefs.

Ingredients:

Chicken fillet - 350 g
Bulgarian pepper - 400 g
Potatoes -250 g
Carrots - 300 g
Onions - 100 g
Garlic - 5 g
Vermicelli with bran - 150 g
Tomatoes - 300 g
Vegetable oil - 1 tbsp. l
Salt, spices to taste

Preparation:

We wash the chicken fillet, cut into small pieces. Fill the fillet with water, put the pan on the stove, after boiling, cook for 10 minutes, at the end of cooking, add a little salt to the broth. Peel and chop vegetables. Cut the potatoes into cubes, chop the onion very finely, cut the pepper into strips, grate the carrots, and the tomatoes into small cubes. Preheat a frying pan, pour a tablespoon of vegetable oil on it, fry the onion until golden brown. Add pepper, reduce heat and simmer under the lid for 5-7 minutes, then add carrots, tomatoes, chopped garlic, salt and spices, simmer everything under the lid for 10 minutes, stirring vegetables occasionally. When the chicken fillet is ready, add the potatoes to it, cook everything together for 7-10 minutes. Then add the fry to the soup and cook for another 5 minutes. At the end of cooking, lay the vermicelli, turn off the heat and let it brew for 10-15 minutes.

An unusually aromatic rich soup.

Ingredients:

Chicken breast- 450 g
Bulb onions - 2 pieces
Garlic - 2 pieces
Vermicelli - 150 g
Tomato paste - 2 tbsp l
Olive oil - 3 tbsp l
Hot pepper paste - 1 tsp
Salt to taste

Preparation:

We wash the chicken breast, fill it with water, put the pan on the stove, after boiling, cook for 10 minutes. Strain the broth and finely chop the breast. Peel and cut the onion into medium sized cubes. We take a saucepan, pour a tablespoon of vegetable oil on it, fry the onion. Add tomato paste and garlic, fry for 1-2 minutes. We put 1 tsp. pepper paste, add the vermicelli. After that, pour in the broth, bring to a boil, lay the breast. We boil for a couple of minutes and our soup is ready. Bon Appetit.

Incredibly easy to prepare but delicious soup

Ingredients:

Chicken drumstick - 3 pieces
Potatoes - 4 pieces
Onions - 1 piece
Eggs - 2 pieces
Bulgarian pepper - 2 pieces
Carrots - 1 piece
Noodles - 200 g
Salt to taste

Preparation:

Finely chop the onion, potatoes and bell peppers, grate the carrots. Put vegetables, chicken drumsticks, salt into the multicooker bowl. Fill with water up to the 2.5 l mark and turn on the Soup mode for 1 hour. 5 minutes before cooking, drive the eggs into the soup and add the noodles. After the end of cooking, let it brew for 10 minutes and pour into plates.

Awesome soup for your daily diet.

Ingredients:

Vermicelli - 150 g
Chicken's leg- 300 g
Potatoes - 3 pieces
Onion - 1 piece
Carrots - 1 piece
Sunflower oil - 3 tbsp. l
Bay leaf
Salt, pepper to taste

Preparation:

We put chicken meat to boil. Pour sunflower oil into a frying pan, add finely chopped onions, and fry the carrots until golden brown. Add chopped potatoes, fry for 1 minute. We filter the broth, lay in the fried vegetables, bring to a boil. Salt and pepper to taste. Add 1 tsp. sugar and 1 ice cube (for transparency of the broth). Fill in the vermicelli and put the bay leaf, boil for 2-3 minutes. Then turn off the heat, take out the bay leaf and add the chicken meat. Leave it to brew for 5-10 minutes. Bon Appetit!

This soup will not only delight everyone at your table, but also surprise with its exquisite taste.

Ingredients:

Vermicelli - 250 g
Broth - 1.5 l
Potatoes - 1 piece
Onion - 1pc
Garlic - 1 clove
Carrots - 1 piece
Tomato - 2 tbsp. l
Cilantro - 100 g
Salt - 2 tsp
Butter - 50 g
Black pepper - 1 tsp

Preparation:

Cut the potatoes into cubes. Finely chop the onion, garlic and cilantro. Three carrots and tomatoes on a grater. We begin to fry the onions in butter. We put carrots, garlic and noodles to the onion. Salt, pepper and simmer for 5 minutes. We put the broth to a boil, put the potatoes in it and cook until tender. Pour the fried vegetables and noodles into the broth. Add cilantro and cook for 5 minutes. Serve with crispy croutons. Bon Appetit!

Truly delicious, aromatic and satisfying. As in the village with my grandmother.

Ingredients:

Chicken meat -500 g
Carrots - 300 g
Onions - 100 g
Flour - 2-3 tbsp. l
Eggs - 1 pc
Vegetable oil - 1 tbsp. l
Salt, spices to taste
Fresh greens

Preparation:

We collect water in a two-liter saucepan and put the chicken meat. We put on fire, bring to a boil. At the time of boiling, remove the foam. Then we boil for 20 minutes, finely chop the carrots, onions and send them to the pan. Pour flour into a plate, drive in an egg, salt, pour boiling water and mix. Ready dough roll out very thinly on the table and leave to dry for 10 minutes.

For noodles use yeast-free dough so that it turns out to be elastic and does not boil over during cooking

Meanwhile, chop the greens. Cut the dried dough into strips 4 mm thick and pour into the soup with herbs. Boil for 4 minutes. Pour the finished soup into plates and serve. Bon Appetit!

This soup is considered not only tasty, but also healthy.

Ingredients:

Chicken meat - 400 g
Potatoes - 3-4 pieces
Tomato - 2 pieces
Carrots - 1 piece
Onions - 1 piece
Flour - 170 g
Eggs - 1 pc
Peppercorns
Salt to taste

Preparation:

Fill the chicken with cold water and cook until tender. We cut the vegetables, everything except the tomato, put them in the finished broth and cook for another 10-15 minutes. We take a deep plate, put an egg in it, mix the flour well. Then we roll out the dough and leave to dry for 7-8 minutes. Then thinly chop the dough and put it in the soup, boil for 2-3 minutes. Cut the tomatoes into cubes and add portions to the finished soup. Bon Appetit.

Perhaps the most amazing recipe and it is worth cooking it at least once in your life to feel the amazing world of Tatar cuisine.

Ingredients:

Yogurt - 300 ml
Chicken broth - 500 ml
Vermicelli - 150 g
Chicken breast - 300 g
Flour - 2 tbsp. l
Vegetable oil - 4 tbsp. l
Egg - 1 piece
Salt to taste
Greens

Preparation:

Pour two glasses of water into a saucepan, add salt and place on the stove. We take a deep plate, pour out the yogurt, drive in an egg, add vegetable oil, salt and mix well. Add broth and noodles to boiling water. We reduce the heat and wait for the noodles to boil. Add flour to yoghurt, mix again. Add chicken meat to the cooked noodles, cook for 10 minutes. When the soup boils again, pour in the yoghurt mixture with hot broth and bring to a boil. Pour into portions and sprinkle with parsley.

This very aromatic soup will suit real connoisseurs of Spanish cuisine.

Ingredients:

Vermicelli - 200 g
Chicken fillet - 400 g
Carrots - 1 piece
Onions - 1 piece
Garlic - 5 cloves
Hot pepper - 1 piece
Olive oil - 3 tbsp l
Ground black pepper, paprika

Preparation:

We collect the pot with water and put it on fire. While the water is boiling, cut the fillets into small slices and fry in olive oil in a skillet. Chop the onion finely. As soon as the fillet is slightly fried, pour the onion and fry over low heat. Chop the carrots and add them to the fillet with onions. When the vegetables are fried, add finely chopped garlic, hot peppers and pour the fry into boiling water. Add salt, pepper, spices and noodles, cook for 5 minutes. Pour into plates.