Chicken broth is easy to make. This indispensable ingredient in home cooking is used for cooking almost every day. A recipe for a simple chicken leg broth with step-by-step photos will help novice cooks. If you are not on a strict diet, then cook the chicken with the skin on. 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. According to this recipe, you can prepare a broth for a patient, for example, after an operation. Pepper in this case, you do not need to add, and reduce the amount of salt, in comparison with the usual meal.

• Cooking time: 1 hour
• Servings: 3

Ingredients for chicken leg broth

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

How to make chicken leg broth

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

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

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

We crush the garlic cloves directly 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, along with fresh herbs, this seasoning will enrich the taste and aroma.

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

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

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

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

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

Delicious chicken soup can be cooked not only on meat, but also on mushroom or vegetable broth. That is, if, say, you have boiled fillet left, you can safely put it in the soup. To do this, boil it in water or any broth, and at the end add meat. That fat, for which chicken broth was once especially appreciated, will not be, but given what the bird is fed today, perhaps this is good))

The five most commonly used ingredients in chicken soup recipes are:

Those connoisseurs who love chicken soup for its fragrant, incomparable fat should take care of buying a special carcass. It can be a bird grown at home, on natural food, without antibiotics and other chemicals. This can be found on the market, from trusted sellers, or in a store, with a special “eco” label on the package. Pure chicken meat, when cooked into broth, releases fat of a beautiful yellow color. Besides, it smells very nice.

Many, however, like the first dish not for the fat, but for the selection of certain ingredients. Therefore, almost all recipes for chicken soup are available to them for development. It can be cooked on a whole chicken, on any of its parts, with or without bones, as well as on offal: hearts, ventricles, liver. In the end, such a soup turns out to be lighter, suitable for dietary restrictions.

Five of the lowest calorie chicken soup recipes:

You can cook chicken soup from any soup products: potatoes, carrots, onions, pasta, cereals, peas, beans, beans, herbs, cabbage, pumpkins, mushrooms, tomatoes, cucumbers, zucchini, eggs.

A classic version of chicken soup has long been a light soup with noodles. Apart from noodles, nothing can be included in the soup. But most of us prefer to put potatoes, carrots, onions, boiled eggs.

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 both adults and children, who especially need building material for the harmonious development of the body. In this article, we will show you how to cook delicious chicken soup.

Chicken broth has no less valuable properties. With proper cooking, it turns out fragrant, light and very appetizing. Even the most fastidious eaters will not refuse a plate of delicious freshly prepared soup.

Chicken soup - pre-preparation of meat

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

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

Chicken Soup - Choice of Utensils

To make the chicken broth tasty and rich, it is necessary to cook the product in a sufficiently voluminous dish. When choosing a pan, pay attention to the fact that the meat is completely covered with water and freely placed 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 starting cooking and choosing a pot of the required volume, consider this to calculate the number of servings.

Chicken noodle soup

Quick and easy recipe for traditional chicken soup.

Ingredients:

• chicken meat (breast, chicken legs, thighs or soup set) - 0.5-0.6 kg;
• potatoes - 0.3-0.4 kg;
• onions - 2-3 pcs;
• carrots - 1-2 pieces;
• 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:

1. We fill the pan with 3 liters of water and put the well-washed chicken meat into it. Turn on the heat and bring the broth to a boil. We carefully collect the “foam”, reduce the gas and cook over low heat for 40-50 minutes.
2. While the broth reaches readiness, we proceed to the manufacture of noodles. Drive 1 egg into a deep bowl, add flour and knead a stiff 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 the noodles.
3. Peel and cut into cubes potatoes and onions, strips - sweet pepper. 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 hot, add peppers, carrots and onions to the pan and fry for 5-6 minutes until half cooked.
4. Remove the chicken from the boiled broth and set aside to cool. We put the potatoes.
5. We disassemble the cooled chicken carcass, getting rid of cartilage and bones, and cut the meat into small pieces.
6. Add the finished vegetable frying along with the chicken to the broth and let it boil 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. If desired, you can add a little chopped garlic or hot pepper.

Chicken soup with vermicelli

A simple and delicious chicken soup recipe.

Ingredients:

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

Cooking method:

1. Pour 3 liters of water into the pan, put the chicken in it and leave it on high heat. When the water begins to boil, carefully remove the foam and reduce the heat to a minimum. Boil the broth for 30-45 minutes.
2. While the broth is cooking, peel and chop the vegetables. If you or your household do not like the presence of any individual ingredients in the soup (onions, carrots), but you want the broth to be beautiful and fragrant, you can add vegetables as a whole right during the cooking of the meat and remove them when the broth is ready.
3. We take out the cooked meat and set aside to cool.
4. We put potatoes cut into small cubes in the broth. Fry chopped onions and carrots in sunflower or olive oil until half cooked.
5. When the broth with potatoes boils for 5-7 minutes, put the meat, cleaned of bones and veins, into it, lay the vegetable frying from carrots and onions. Cook for 10 minutes on low heat.
6. 5 minutes before the end of cooking, put the vermicelli into it. Add salt, ground 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 soup with vermicelli into deep plates or special portioned tureens and decorate with finely chopped greens, a small amount of grated cheese or chopped halves of a chicken or quail egg.

Polish chicken soup with mushrooms

Unusually tasty and fragrant chicken soup, perfectly satisfies hunger. 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:

1. Pour the thoroughly washed and peeled chicken fillet with 3-4 liters of water and cook for about 40-45 minutes over low heat.
2. While the broth is being prepared, 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. Sliced ​​vegetables are fried in vegetable or olive oil.
3. We take out the fillet from the broth, let it cool, and cut into large pieces.
4. We put vegetables, chopped fillets and mushrooms stewed in a pan in a boiling broth. Cook for about 5-7 minutes.
5. Add 100 g of tomato puree to the soup and leave the soup on the fire for another 5 minutes.
6. Salt and pepper the dish, pour in the chopped greens, remove the soup from the stove and keep the dish under the lid for another 10-20 minutes.

Serve the dish: 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 soup with dumplings

When talking about how to make delicious chicken soup, we can't forget chicken dumpling soup. Very satisfying and tasty, even the most demanding gourmets will like it.

Ingredients:

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

For dumplings:

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

Cooking method:

1. First of all, we wash the chicken meat and proceed to cooking the broth. We collect 3 liters of water in a saucepan, lay the chicken and put it on fire. When the water boils, reduce the gas to a minimum and cook the broth over low heat for about 45-50 minutes.
2. While the broth is cooking, clean the vegetables. We cut the potatoes into small cubes, finely pass the onion and carrot and fry.
3. Let's start making dumplings. Take an egg and separate the white from the yolk. Cover the bowl with cling film and place in the refrigerator. To the yolk add 1 tablespoon of vegetable oil, a pinch of salt and 3-4 tablespoons of flour. Mix thoroughly. Pour about 100-200 ml of broth from the pan into the resulting mass and mix everything again. Pour finely chopped garlic and herbs and add a couple more tablespoons of flour to form a viscous mass resembling 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.
4. We take out the meat from the broth, let it cool a little and, if necessary, remove the cartilage or bones. Cut the meat into small pieces and, together with the potatoes, put them back into the broth.
5. Having brought the potatoes to half-cookedness, with the help of a teaspoon we form dumplings from the dough and send them to cook for 3-4 minutes. When the dumplings float and increase in size, we put the vegetable frying from carrots and onions into the broth.
6. Add salt and pepper, 1-2 small bay leaves. After 5 minutes, remove the pan from the heat and let the soup brew for 20-30 minutes.

Serve the 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. It 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 tbsp;
• salt;
• ground black pepper;
• greens - parsley, dill, basil, cilantro (optional)

Cooking method:

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

Serving: Pour the finished chicken puree soup into bowls, decorate with chopped herbs or small croutons and serve.

Chicken soup with grits

Very tasty and nutritious chicken soup for every day.

Ingredients:

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

Cooking method:

1. We cook regular chicken broth. When the meat is completely cooked, take it out of the pan and set aside to cool.
2. Pour the selected cereal into the broth and cook the soup over low heat.
3. We clean and cut vegetables. Fry them in a frying pan in olive or vegetable oil.
4. We disassemble the chicken meat and cut it into small pieces.
5. After making sure that the cereal is almost ready, put vegetable frying and chopped slices of meat into the broth. Add bay leaf, salt and spices to taste.
6. Cook the soup for another 6-8 minutes, and remove from the stove. Let it brew for about half an hour.

Serving: Serve the soup in deep bowls, after garnishing with finely grated cheese, herbs or boiled egg.

The perfect chicken soup - the secrets of experienced chefs

In order for the chicken broth to turn out to be 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 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 make delicious chicken soup. 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 both adults and children, who especially need building material for the harmonious development of the body. In this article, we will show you how to cook delicious chicken soup.

Chicken broth has no less valuable properties. With proper cooking, it turns out fragrant, light and very appetizing. Even the most fastidious eaters will not refuse a plate of delicious freshly prepared soup.

Chicken soup - pre-preparation of meat

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

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

Chicken Soup - Choice of Utensils

To make the chicken broth tasty and rich, it is necessary to cook the product in a sufficiently voluminous dish. When choosing a pan, pay attention to the fact that the meat is completely covered with water and freely placed 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 starting cooking and choosing a pot of the required volume, consider this to calculate the number of servings.

Chicken noodle soup

Quick and easy recipe for traditional chicken soup.

Ingredients:

• chicken meat (breast, chicken legs, thighs or soup set) - 0.5-0.6 kg;
• potatoes - 0.3-0.4 kg;
• onions - 2-3 pcs;
• carrots - 1-2 pieces;
• 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:

1. We fill the pan with 3 liters of water and put the well-washed chicken meat into it. Turn on the heat and bring the broth to a boil. We carefully collect the “foam”, reduce the gas and cook over low heat for 40-50 minutes.
2. While the broth reaches readiness, we proceed to the manufacture of noodles. Drive 1 egg into a deep bowl, add flour and knead a stiff 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 the noodles.
3. Peel and cut into cubes potatoes and onions, strips - sweet pepper. 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 hot, add peppers, carrots and onions to the pan and fry for 5-6 minutes until half cooked.
4. Remove the chicken from the boiled broth and set aside to cool. We put the potatoes.
5. We disassemble the cooled chicken carcass, getting rid of cartilage and bones, and cut the meat into small pieces.
6. Add the finished vegetable frying along with the chicken to the broth and let it boil 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. If desired, you can add a little chopped garlic or hot pepper.

Chicken soup with vermicelli

A simple and delicious chicken soup recipe.

Ingredients:

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

Cooking method:

1. Pour 3 liters of water into the pan, put the chicken in it and leave it on high heat. When the water begins to boil, carefully remove the foam and reduce the heat to a minimum. Boil the broth for 30-45 minutes.
2. While the broth is cooking, peel and chop the vegetables. If you or your household do not like the presence of any individual ingredients in the soup (onions, carrots), but you want the broth to be beautiful and fragrant, you can add vegetables as a whole right during the cooking of the meat and remove them when the broth is ready.
3. We take out the cooked meat and set aside to cool.
4. We put potatoes cut into small cubes in the broth. Fry chopped onions and carrots in sunflower or olive oil until half cooked.
5. When the broth with potatoes boils for 5-7 minutes, put the meat, cleaned of bones and veins, into it, lay the vegetable frying from carrots and onions. Cook for 10 minutes on low heat.
6. 5 minutes before the end of cooking, put the vermicelli into it. Add salt, ground 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 soup with vermicelli into deep plates or special portioned tureens and decorate with finely chopped greens, a small amount of grated cheese or chopped halves of a chicken or quail egg.

Polish chicken soup with mushrooms

Unusually tasty and fragrant chicken soup, perfectly satisfies hunger. 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:

1. Pour the thoroughly washed and peeled chicken fillet with 3-4 liters of water and cook for about 40-45 minutes over low heat.
2. While the broth is being prepared, 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. Sliced ​​vegetables are fried in vegetable or olive oil.
3. We take out the fillet from the broth, let it cool, and cut into large pieces.
4. We put vegetables, chopped fillets and mushrooms stewed in a pan in a boiling broth. Cook for about 5-7 minutes.
5. Add 100 g of tomato puree to the soup and leave the soup on the fire for another 5 minutes.
6. Salt and pepper the dish, pour in the chopped greens, remove the soup from the stove and keep the dish under the lid for another 10-20 minutes.

Serve the dish: 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 soup with dumplings

When talking about how to make delicious chicken soup, we can't forget chicken dumpling soup. Very satisfying and tasty, even the most demanding gourmets will like it.

Ingredients:

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

For dumplings:

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

Cooking method:

1. First of all, we wash the chicken meat and proceed to cooking the broth. We collect 3 liters of water in a saucepan, lay the chicken and put it on fire. When the water boils, reduce the gas to a minimum and cook the broth over low heat for about 45-50 minutes.
2. While the broth is cooking, clean the vegetables. We cut the potatoes into small cubes, finely pass the onion and carrot and fry.
3. Let's start making dumplings. Take an egg and separate the white from the yolk. Cover the bowl with cling film and place in the refrigerator. To the yolk add 1 tablespoon of vegetable oil, a pinch of salt and 3-4 tablespoons of flour. Mix thoroughly. Pour about 100-200 ml of broth from the pan into the resulting mass and mix everything again. Pour finely chopped garlic and herbs and add a couple more tablespoons of flour to form a viscous mass resembling 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.
4. We take out the meat from the broth, let it cool a little and, if necessary, remove the cartilage or bones. Cut the meat into small pieces and, together with the potatoes, put them back into the broth.
5. Having brought the potatoes to half-cookedness, with the help of a teaspoon we form dumplings from the dough and send them to cook for 3-4 minutes. When the dumplings float and increase in size, we put the vegetable frying from carrots and onions into the broth.
6. Add salt and pepper, 1-2 small bay leaves. After 5 minutes, remove the pan from the heat and let the soup brew for 20-30 minutes.

Serve the 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. It 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 tbsp;
• salt;
• ground black pepper;
• greens - parsley, dill, basil, cilantro (optional)

Cooking method:

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

Serving: Pour the finished chicken puree soup into bowls, decorate with chopped herbs or small croutons and serve.

Chicken soup with grits

Very tasty and nutritious chicken soup for every day.

Ingredients:

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

Cooking method:

1. We cook regular chicken broth. When the meat is completely cooked, take it out of the pan and set aside to cool.
2. Pour the selected cereal into the broth and cook the soup over low heat.
3. We clean and cut vegetables. Fry them in a frying pan in olive or vegetable oil.
4. We disassemble the chicken meat and cut it into small pieces.
5. After making sure that the cereal is almost ready, put vegetable frying and chopped slices of meat into the broth. Add bay leaf, salt and spices to taste.
6. Cook the soup for another 6-8 minutes, and remove from the stove. Let it brew for about half an hour.

Serving: Serve the soup in deep bowls, after garnishing with finely grated cheese, herbs or boiled egg.

The perfect chicken soup - the secrets of experienced chefs

In order for the chicken broth to turn out to be 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 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 make delicious chicken soup. Use these recipes and delight your household with delicious and healthy dishes.

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 meat 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 soup with vermicelli without the use of potatoes. Such a broth turns out to be light, transparent and fragrant, it cooks very quickly and does not require many ingredients.

Ingredients:

• chicken soup set - 350-400 g;
• bulb - 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 cook chicken soup without potatoes

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

Soups are indispensable lunch dishes in every kitchen. Fragrant chicken soup with potatoes and vermicelli is very tasty. They have a lot of useful substances and help fight diseases.

How to make vermicelli soup

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

• Hen;
• Carrot;
• Potato;
• Vermicelli;
• Spices.

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

Chicken soup with vermicelli and potatoes: basic technological principles

To prepare noodle soup with vermicelli and potatoes, you need to choose high-quality chicken meat. If you prefer a clear, light soup, go for fresh, lean chicken. Potato soup with pasta and meat is made from fatty chicken.

A few rules for cooking potato soup with pasta:

1. Chicken noodle soup with potatoes is cooked over medium or low heat so that the chicken meat “dries out”.
2. During cooking, be sure to remove the foam from the surface of the broth.
3. You can make soup with both pasta and potatoes. All ingredients are added to the soup at a strictly defined time in a strictly defined order, because. some of them take longer to cook than others.
4. Vegetables that do not cook for long, cut into large pieces. Harder and denser on the contrary, larger.
5. The amount of vermicelli for chicken noodle broth is selected depending on the desired thickness of the soup. Pasta only takes a few minutes to cook, but swells when it absorbs moisture. The more of them will be in the broth, the thicker the soup will be.

Recipe 1 Chicken soup with noodles and potatoes Potato dumplings with homemade noodles

Vermicelli and dumpling potato soup is a tasty and popular first course. Potato soup with noodles is prepared quickly. Difficulty will arise with the manufacture of dumplings.

For cooking you will need:

• Chicken soup set - 0.5 kg;
• Onions - 1 piece;
• Potato - 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:

Crack one egg and carefully separate the yolk and white. Mix the yolk together with the melted butter. Then add the sifted flour and milk in parts. Stir the mixture constantly so that no lumps form. Separately, using a mixer, beat the protein into 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 to boil in a saucepan. After the broth boils, drain it. Fill the pan again with water and set the second broth to boil. Add whole peeled onion and bay leaf.

Step 2

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

Step 3

My onions and carrots, 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 together with onions, then add them to the broth.

Step 4

I put the dumplings in the soup. When they cook a little, add vermicelli to the broth. Be sure not to forget about spices - pepper and salt to taste. If desired, add finely chopped parsley or dill. Potato noodle soup will be ready in 3-5 minutes.

Recipe 2 Chicken soup with pasta and potatoes transparent

Chicken soup with potatoes and pasta is delicious and very healthy. Of particular benefit is a clear broth, in which the content of chicken fat is minimal.

Required Ingredients:

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

Cooking process:

Step 1

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

Step 2

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

Step 3

While the chicken continues to cook, wash and clean vegetables - carrots, onions and potatoes. Cut the carrots into circles or grate, if desired, and cut the potatoes into small cubes. Cut the onion into rings, add it 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 taste to the finished broth with chicken, and the dish is ready!

Recipe 3 Chicken soup with vermicelli and green potatoes

If someone else is looking for interesting recipes with vermicelli soup, then you will definitely like this one. It only takes about 30-40 minutes to prepare.

For cooking you will need:

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

The density of the soup is regulated by the proportions of pasta and potatoes - the more ingredients you add, the thicker the broth will become.

Cooking process:

Step 1

Pour 2 liters of water into a large saucepan, put the fillet in it, put it 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 an hour and take it out of the pan. We start to cook potatoes in the same broth, reducing the gas a little.

Step 3

We clean the onion, finely chop it and fry with vegetable oil in a pan. We rub the carrots on a coarse grater, add to the onion in the middle of cooking. When the onion turns golden, remove the vegetables from the heat and add to the pan.

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 soup with noodles and milk potatoes

Chicken milk soup with noodles and potatoes is a rather unusual, but no less tasty dish. If you cook the 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;
• White 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 place the chopped fillet, put on fire. After the milk has boiled, leave the meat to cook for another half an 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 mushrooms and finely chop. Shred cilantro, send together with mushrooms to the pan.

Step 3

Peel a medium-sized onion, cut 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 pan to the onion. Cook, stirring constantly, until the onion is golden brown.

Step 4

Add vermicelli to the pot. While the soup continues to cook, finely chop the celery and parsley, set aside their separate plate. Then add the fried onions and carrots to the pan. After the soup is cooked for 5-10 minutes, pour the cream into it, add some of the greens. We 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 Soup with Vermicelli and Potatoes: Tips and Tricks

Making a soup with pasta and potatoes and meat can be a little tricky. Here are some helpful tips and tricks to help you correct your cooking mistakes:

1. 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.
2. If you forgot or did not have time to remove the foam from the soup during boiling, just add some cold water to the pan and reduce the gas under the soup. When the water boils for the second time, the foam will rise to the surface again.
3. Don't go to great lengths to make the broth clear if you're going to add milk and cream to it.

Do not cook large portions of noodle soup with potatoes, because over time it loses its original taste.

The easiest way to feed the whole 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 still there are the most versatile recipes, time-tested and approved by the satisfied faces of our children. One of these recipes is chicken soup with noodles and potatoes, a recipe with a photo will help novice housewives with minimal culinary experience cope with the task. Labor costs are small, the result is one hundred percent. The main thing is to remember what you need to put in the pan for what and how many minutes to cook. Let's analyze the problem 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 tbsp.
• sunflower oil - 30 ml

How to cook chicken soup with vermicelli and potatoes

Step 1. Chicken. 30 minutes.

We fill the pan with 2 liters of water and put 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 the fillet is the most dietary part of it.

Now you should wait until the broth boils and do not miss it. In the process of boiling any meat broth, foam forms on its surface, which it is desirable to remove. If the foam is still not removed, then the broth risks 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 cooked, and we are preparing the rest of the ingredients. Peel and wash potatoes and carrots. We 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, within 5 minutes.

Step 3. Vermicelli. 10 minutes.

15 minutes after we put the potatoes in the soup, add the vermicelli and count another 10 minutes, after which we turn off the fire.

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

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

Bon Appetit!

1. vermicelli - 5 tbsp
2. potato - 3 pcs.
3. chicken breast - 350 g.
4. carrot - 1 PC.
5. white onion - 1 PC.
6. bay leaf - taste
7. salt - taste
8. black pepper - taste

How to cook

Not every young housewife manages to cook a beautiful and tasty vermicelli soup with chicken broth the first time. But this first dish is incredibly useful for the human body. In fact, preparing this soup is not so difficult, you just need to know some of the nuances.

Chicken soup with vermicelli is a dietary dish, it can be given even to small children. The cooking process is not laborious and will take 50 minutes of time. This tasty, satisfying and, most importantly, healthy dish of European cuisine can be prepared even by novice young housewives.

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

The whole secret of this delicious dish lies in the proper preparation of the broth. To do this, of course, you need fresh chicken. We wash the meat, cut into small portions (optional), pour two liters of cold water and put on fire. Add a whole peeled onion, coarsely chopped carrots, parsley and celery root, as well as 2-3 bay leaves and 3-4 pcs. peppercorns. You need to cut the vegetables in large pieces so that they can be easily pulled out later. 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 color 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 boiled without a lid and over low heat, and after it is ready, it must be filtered.

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

Carrots, grated or cut into small strips, and onion, chopped into medium-sized cubes, are placed in the prepared broth. 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 soup with vermicelli is prepared both with potatoes and without it. 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 ready.

After this time, vermicelli is added to the broth. If it is thin, then it does not need to be boiled, just put the product in boiling water, turn off the heat, cover the pan with a lid and let the soup brew for 10 minutes. Coarse varieties of vermicelli will need to be boiled a little - the optimal time is usually 3-5 minutes. If the vermicelli is too long, then carefully break it into whiter smaller pieces before cooking. 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 it more than you need, you can get a thick, unappetizing porridge instead of a beautiful soup.

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

It will be useful for any housewife to master roll recipes at home. It's easy, and your loved ones will be surprised how great you can cook.

Chicken soup with noodles is prepared quite simply and rightfully takes first place among budget soups. But, despite the simplicity of preparing such soups, it is necessary to take into account some nuances.

For example, when preparing chicken broth, it is more convenient to use thighs or legs so that the broth turns out to be rich and the meat is present in the soup. In addition, chicken soup with vermicelli is cooked in a clear broth.

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

How to cook chicken vermicelli soup - 15 varieties

A very flavorful soup that is easy to prepare.

Ingredients:

• Chicken drumstick - 400 g
• Vermicelli - 350 g
• Carrot - 1 piece
• Onion - 1 pc.
• Turmeric - 1 tsp
• Dill - 1 tbsp. l
• Basil to taste
• Salt to taste

Cooking:

We collect water in a two-liter pan and put the drumsticks. Put on fire, bring to a boil. At the moment of boiling, remove the foam. Then boil over medium heat for 15-20 minutes. Finely chop the carrots, onions and send to the pan. Then pour salt, herbs, spices. Boil for 10-15 minutes and add vermicelli, mix, keep on fire for another 2-3 minutes. Pour the finished soup into bowls 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
• Carrot - 1pc
• Tomato - 4-5 pcs
• Sweet pepper - 1-2 pieces
• Vegetable oil - 3 tbsp. l
• Salt to taste

Cooking:

Let's cook the chicken meat. Cut the onion in half, put one half to the meat, and fry the other half with finely grated carrots. Cut the peppers, tomatoes and put them into the soup together with the frying. When the soup boils, salt and pour vermicelli into it, boil for 3-4 minutes.

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

Ingredients:

• Chicken wings - 500 g
• Gossamer vermicelli - 300 g
• Potatoes - 4-5 pieces
• Carrot - 1 piece
• Onion - 1 pc.
• Vegetable oil - 3 tbsp. l
• Salt to taste

Cooking:

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

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

Ingredients:

• Vermicelli - 1 cup
• Carrot - 2 pcs
• Onion - 1 pc.
• Parsley root - 1 pc.
• Turnip - 100 g
• Radish - 70 g
• Smoked chicken drumstick - 350 g
• Cilantro - 100 g
• Hot pepper - 1 pc.
• Salt to taste

Cooking:

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

Thanks to vegetables, chicken soup turns out to be very fragrant and healthy.

Ingredients:

• Chicken drumsticks - 3 pcs
• Vermicelli - 200 g
• A mixture of vegetables - 1 pack (broccoli, eggplant, leek, carrots, mushrooms, bell peppers)
• Salt, pepper to taste

Cooking:

Let's cook the shins. Add salt, pepper. Throw vegetables into boiling broth. Cook for 20-25 minutes. 3 minutes before readiness, we fall asleep vermicelli and stir the remaining time. We distribute in portions.

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

Ingredients:

• Vermicelli - 0.5 multi-glass
• Chicken wings - 300 g
• Potato - 3 pcs
• Bulb - 1 pc.
• Sunflower oil - 3 tbsp. l
• Carrot - 1 piece
• Salt - 2 tsp
• Dill, parsley to taste
• Water - 2.2 l

Cooking:

We turn on the Frying mode, pour sunflower oil into the multicooker bowl, pour the onion cut into half rings. In a lightly fried onion, lay out the wings, fry for 5 minutes on each side. Pour the carrots cut into rings to the wings, sauté for 3-4 minutes. Lay in the chopped potatoes. Turn off the Frying program. Pour water, salt, turn on the Soup mode for 30 minutes. 5 minutes before the end of cooking, add vermicelli and greens. And leave in the Heating mode for 10 minutes.

This recipe is a real treasure of Bulgarian culinary specialists.

Ingredients:

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

Cooking:

We wash the chicken fillet, cut into small pieces. Pour 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. We clean and cut vegetables. We cut the potatoes into cubes, chop the onion very finely, cut the pepper into strips, grate the carrots, tomatoes into small cubes. We heat the pan, pour a tablespoon of vegetable oil into 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 the vegetables occasionally. When the chicken fillet is ready, add potatoes to it, cook everything together for 7-10 minutes. Then add the roast 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.

Incredibly flavorful rich soup.

Ingredients:

• Chicken breast - 450 g
• Onion - 2 pcs
• Garlic - 2 pcs
• Vermicelli - 150 g
• Tomato paste - 2 tbsp. l
• Olive oil - 3 tbsp. l
• Hot pepper paste - 1 tsp
• Salt to taste

Cooking:

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 pan, 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, fall asleep vermicelli. After that, pour the broth, bring to a boil, lay the breast. Boil for a couple of minutes and our soup is ready. Bon Appetit.

Incredibly easy to prepare, but very tasty soup

Ingredients:

• Chicken drumstick - 3 pcs
• Potato - 4 pcs
• Onion - 1 pc.
• Eggs - 2 pcs
• Bulgarian pepper - 2 pcs
• Carrot - 1 piece
• Noodles - 200 g
• Salt to taste

Cooking:

Finely chop the onion, potatoes and bell pepper, grate the carrots. In the bowl of the multicooker, we put vegetables, chicken drumsticks, salt. Fill with water to the mark of 2.5 liters and turn on the Soup mode for 1 hour. 5 minutes before readiness, beat the eggs into the soup and add the noodles. After cooking, let it brew for 10 minutes and pour into plates.

An amazing daily soup.

Ingredients:

• Vermicelli - 150 g
• Chicken leg - 300 g
• Potato - 3 pcs
• Bulb - 1 pc.
• Carrot - 1 piece
• Sunflower oil - 3 tbsp. l
• Bay leaf
• Salt, pepper to taste

Cooking:

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

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

Ingredients:

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

Cooking:

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

Truly delicious flavorful and filling. Like in the village with my grandmother.

Ingredients:

• Chicken meat -500 g
• Carrot - 300 g
• Onion - 100 g
• Flour - 2-3 tbsp. l
• Eggs - 1 pc.
• Vegetable oil - 1 tbsp. l
• Salt, spices to taste
• fresh greens

Cooking:

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

For noodles, yeast-free dough is used so that it turns out to be elastic and does not boil soft during cooking.

Meanwhile, chop the greens. We cut the dried dough into strips 4 mm thick and fall asleep in the soup with herbs. Boil 4 minutes. Pour the finished soup into bowls 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 pcs
• Carrot - 1 piece
• Onion - 1 pc.
• Flour - 170 g
• Eggs - 1 pc.
• peppercorns
• Salt to taste

Cooking:

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

Perhaps the most amazing recipe and you should cook 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 pc
• Salt to taste
• Greenery

Cooking:

Pour two glasses of water into the pan, add salt and put on the stove. We take a deep plate, pour yogurt, drive in an egg, add vegetable oil, salt and mix well. Add broth and vermicelli to boiling water. Reduce the heat and wait for the vermicelli to boil. Add flour to yogurt, mix again. We put chicken meat to the boiled vermicelli, cook for 10 minutes. When the soup boils again, pour in the yogurt mixture with hot broth and bring to a boil. Pour into servings and sprinkle with parsley.

A very fragrant soup suitable for true connoisseurs of Spanish cuisine.

Ingredients:

• Vermicelli - 200 g
• Chicken fillet - 400 g
• Carrot - 1 piece
• Onion - 1 pc.
• Garlic - 5 cloves
• Hot pepper - 1 pc.
• Olive oil - 3 tbsp. l
• Black ground pepper, paprika

Cooking:

Get a pot of water and put it on fire. While the water is boiling, cut the fillet into small slices and fry in a pan in olive oil. Finely chop the onion. As soon as the fillet is fried a little, pour the onion and fry over low heat. Cut 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. We fall asleep salt, pepper, seasonings and vermicelli, cook for 5 minutes. Pour into bowls.

You may also be interested