Tomato soup with chicken breast. Turkish tomato soup with chicken
Chicken soups occupy a special place in the diet of almost all people living both in rich developed countries and in the most remote corners of the world. After all, chicken is one of the most affordable types of meat, capable of satisfying food at low financial costs big family by supplying the bodies of adults and children with animal proteins, amino acids, fats and other nutrients necessary for health, growth and development. Preparation chicken soup allows you to get the most out of the chicken all the most valuable that it can be rich in, because during the long-term cooking, various substances contained in bones, tendons, cartilage and other inedible parts of the carcass pass into the broth. That's why chicken bouillon It is highly recommended for those who are recovering from an illness or trying to restore the body at the end of hard physical or mental work.
In our country, one of the most popular chicken soups, which is prepared in almost every family and is eaten with pleasure for lunch by both adults and children, is not at all expensive and very easy to prepare. However, for the sake of a pleasant variety and new interesting taste sensations, I want to invite you to try to cook original version this beloved and painfully familiar from childhood noodle soup. Tomato soup with chicken, in fact, is not too different from its classic predecessor, since it also includes potatoes and small pasta however, chopped tomatoes, garlic and some nuances of serving and cooking make it possible to get a rather unusual first course with a completely new taste, aroma and appearance.
Tomato soup with chicken and potatoes is prepared quite simply from a small set of products, but the result is a huge pan of a very tasty, healthy and satisfying first course, which is enough to feed a family of several people for 4 - 5 days. During storage, this soup becomes thick and very rich, so it can easily replace a two-course meal and save you time spent in the kitchen at the stove. Thanks to ripe and juicy tomatoes stewed in olive oil with the addition of garlic, tomato chicken soup acquires an appetizing aroma, a pleasant reddish tint and an unexpected, slightly sweetish vegetable taste... When serving, this soup is usually seasoned with fresh herbs and a slice of lemon, and this unusual combination can further enhance its incomparable tomato flavor. Try the new version of Tomato Chicken Soup with Potatoes and Noodles and I'm sure you will appreciate this simple and savory recipe!
Helpful information
How to cook tomato soup with chicken - a simple recipe for chicken soup with potatoes and noodles with step by step photos
INGREDIENTS:
- 4 l of water
- 1 bol. chicken breast (800 - 900 g)
- 500 g grated tomatoes
- 200 g vermicelli
- 3 medium potatoes
- 3 tooth. garlic
- 3 tbsp. l. olive oil
- 1 tsp Sahara
- 1 tbsp. l. salt
- 5 - 6 peas of black pepper
- 2 bay leaves
For filing:
- a bunch of parsley
- lemon
COOKING METHOD:
1. In order to cook tomato soup with chicken, noodles and potatoes, rinse the chicken breast, pour cold water and put on a high fire. When the water boils, reduce the heat and cook the chicken broth for 1 hour at a low boil, skimming off the foam as it accumulates.
Advice! This soup can also be cooked from chicken fillet, taking it in an amount of about 500 g, however, from the breast, which is meat on the bone, the broth turns out to be more rich and tasty. It is undesirable to use other parts of chicken for its preparation, since according to the recipe, the soup should contain only white meat fibers.
2. Meanwhile, peel the garlic, crush with a knife and chop as small as possible. 
3. Peel the potatoes and cut into medium-sized cubes. 
4. Heat in a frying pan olive oil, put the garlic and lightly darken it over medium heat until the aroma appears, but not until the color changes. 
5. Add mashed tomatoes to the garlic and simmer them at a low boil for 10 minutes. At the end add to them secret ingredient, enhancing their taste - a small spoonful of sugar.
Advice! The easiest way to prepare this soup is to use ready-made canned mashed tomatoes, which are called "trade winds" in Italian and are now sold in many stores at an affordable price. If you did not manage to buy a similar product, then instead of it you can take regular tomatoes, scald them with boiling water, peel and grind with a blender or just grate.
6. From the finished chicken broth, extract the chicken breast and peel it of any skin that is not needed, then remove the meat from the bones and disassemble it with your hands or with a knife into individual fibers.
7. Chicken broth, if desired, can be filtered through cheesecloth to make it more transparent, then return the pan to the stove. Bring the broth to a boil again, put the potatoes in it and cook over medium heat for 20 minutes. 
8. Then add stewed tomatoes, mix well and bring the tomato soup to a boil. 
9. Pour noodles into the soup and cook for another 5 minutes, stirring occasionally so that it does not gather into lumps. A minute before being ready, put salt, peppercorns and bay leaf. 
10. At the end of cooking, return the chicken meat to the pan, cover the soup with a lid and let it brew for 15 - 20 minutes. 
Delicious, aromatic and slightly unusual tomato soup with chicken is ready! When serving, sprinkle with chopped fresh parsley on top and be sure to put a slice of lemon on each plate. Bon Appetit! 
Tomato soup with chicken broth and noodles has its roots in Turkish cuisine... It turns out to be satisfying, nutritious and very tasty, even men and capricious kids eat it with pleasure. For more dietary option use chicken fillet, and to make the broth fat and rich, you can put legs, thighs or whole legs in it.
Ingredients:
- chicken meat - 0.5 kg.
- tomatoes - 3 pcs. medium size
- garlic - 2 cloves
- vegetable oil - 60 ml.
- thin small noodles - 100 gr.
- salt - 5 gr.
- ground black pepper to taste
- fresh parsley - 2-3 sprigs
How to make tomato soup with chicken broth
1. Boil chicken meat until tender in 3 liters of water. Take it out of the broth, cool slightly and fiber it while still warm. You should not put the skin in the soup, as it has a specific flavor and structure that not everyone likes. Strain the broth through cheesecloth or a fine strainer.
To save time on cooking and quickly please your family with fresh, freshly cooked soup, chicken broth can be made the day before.
2. Grate the tomatoes, discard the skin. In winter, when there are few fresh tomatoes, you can use 175 ml. tomato juice.
3. Pour oil into a heavy-bottomed saucepan and heat over low heat. Add the sliced garlic and after 2 minutes the grated tomatoes. Reduce heat to low and continue cooking for 5 minutes, stirring occasionally to avoid burning.
4. Pour in chicken stock and bring to a boil.
5. Add noodles and cook until tender. Then put the chicken meat in a saucepan, pepper, wait until it boils and remove from the stove.
6. Tomato soup with chicken broth with noodles is ready! Pour it into plates, sprinkle with parsley and hurry to please your loved ones with a treat! You can put bread croutons and a spoonful of sour cream in the soup.
Another good recipe is
At the end of summer, the tomato season begins. It's time to make tomato soup with chicken. This is vegetable dish very useful for the human body, because tomatoes contain many vitamins. Moreover, scientists argue that heat treatment even increases them beneficial features, so tomato soup with chicken is not only pleasant to eat. In short, many people like it.
Tomato soup with chicken. Ingredients for a spicy dish
So, in more detail. What do you need to make Spicy Tomato Chicken Soup? It is made quickly and easily, while it turns out to be incredibly tasty. To prepare this dish you need: chicken leg, sesame oil, some sesame seeds, onion, head of garlic, two medium tomatoes and salt. Spices to taste, of course.
Cooking process
Cooking a dish
There is also absolutely nothing difficult about making tomato soup with chicken. The recipe allows even the most inexperienced chef to easily cope with the task. Where to begin?
Tomatoes are poured into a saucepan along with juice (when using a paste, you need to dilute it a little with water), add chopped garlic, chopped onions, chili, bay leaf and oregano. The resulting mixture is prepared for about ten minutes over low heat. The chicken is cut into small pieces and added to the pot along with the chicken stock and lime juice. The dish is brought to a boil. After that, the fire decreases. The soup is cooked for about half an hour. Salt and pepper are added to taste.
Soup is served along with cilantro and cheese (it must be sliced with a vegetable cutter or grated). Tortilla and sour cream are also great additions.
Bean Soup Ingredients
Would you like to cook something more original? Tomato soup with chicken and beans turns out to be very tasty and satisfying. The dish can be easily cooked in large quantities. It is eaten with pleasure by both children and adults. Men especially like soup. In addition, this option is quite economical. If someone needs diet food, the ingredients can simply be fried in a dry skillet.
Both black and white beans are suitable for making soup. However, you can, if you wish, generally replace it with lentils. It all depends on the tastes and preferences of everyone. For a thicker soup, add two tablespoons of flour.
So what do you need? A couple of chicken breasts, three cups of beans, a bunch of cilantro, six cloves of garlic, an onion, a tablespoon of lemon juice, carrots, tomatoes in own juice(three hundred grams), a little bacon, two liters of chicken broth, a pinch of chili powder, two tablespoons of ketchup, sea salt.
Cook soup
This dish will take some time to prepare. The beans must be soaked for several hours. However, this is easy to do, getting up in the morning and getting ready for work. And in the evening you can already start cooking the soup. The beans are boiled until cooked.
After that, chicken broth is prepared. To do this, one piece of meat is boiled along with half a carrot, half an onion and a bay leaf for forty minutes.
The second piece of meat is fried separately. The onion is finely chopped and fried until soft. Garlic and separately fried chicken are added to it. After a few minutes, the mixture is added to the broth along with ketchup, grated beans and bacon. The soup is cooked over low heat for about twenty minutes. After removing from the stove, the dish is refilled lemon juice, sprinkled with finely chopped cilantro. If desired, you can also add sour cream.
In principle, there are many options for making tomato soups. Everyone can easily choose for themselves and their families exactly what they like. For example, tomato soup with chicken and potatoes, with rice, and noodles are very popular. Everything is at your discretion. Bon Appetit!
With chicken, it may seem simple to you to decide, but do not rush to draw conclusions. In fact, it is very interesting - with its characteristic, rich taste. We do not know the truth whether absolutely everyone will like it, because it turns out to be quite spicy, but what will not leave any guest indifferent is for sure!
For example, we cook it quite often and eat it with pleasure. There is, you know, something so proud, Brazilian-Argentine-Colombian - from the "land of wild monkeys" - in spite of the Mediterranean Empress of All Food and, along the way, the patroness of all national cuisines the world.
(for 4 servings)
Soup Ingredients:
- 1 homemade young but fatty chicken (1.5 kg)
- 250 g chicken scallops
- 2.5 kg fleshy tomatoes (we used pink cream), peeled and seeds, cut into small cubes
- 2 large white onions, peeled and finely chopped
- 8 large garlic cloves, peeled
- 1 medium celery, peeled and diced
- 1 medium parsnip root, peeled and diced
- 1 small parsley root, peeled and diced
- 3 tbsp parmesan, finely grated
- 1.5 l
- 1 tbsp Sahara
- 3 bay leaves
- 8 allspice peas
- Olive oil
- Coarse sea salt
Garlic Sauce Ingredients:
- 200 ml chicken broth
- 2 peeled garlic cloves pressed through a garlic press
Preparation:
- Let's start with the chicken. For convenience, we cut it in half and put it in a saucepan (5-6 liters), add scallops. Pour in water so that it covers the chicken, wait for it to boil and cook for 10 minutes. We drain the "dead" water, and rinse the chicken pieces well with warm water.
- We return the chicken and scallops to the pan, pour in 3-4 liters of water. Bring to a boil, remove foam if necessary. Season with bay leaves, allspice and cook over low heat for 1 hour. We take out the pieces of our chicken and scallops from the pan, put them on a plate, filter the broth through a fine sieve.
- Place the chicken and vegetables in a large saucepan. Pour in broth, add sugar and salt. Bring to a boil and simmer over the lowest heat for 2 hours.
- Meanwhile, heat the olive oil in a skillet and fry the scallops over high heat for 15 minutes, until a brownish crisp appears. Put it on a plate and set it aside.
- After two hours, we remove the chicken from the pan, disassemble it and remove the bones.
- Grind the broth through a fine sieve. Throw away the rest of the vegetables.
- In a frying pan where scallops were fried, it's good - fry chicken pieces until crisp. Transfer to a plate and let cool.
- While the chicken cools down, take 200 ml of our broth and squeeze two cloves of garlic into it. This will