Chicken soup in general, and especially from chicken breast, is considered a dietary meal, as it contains a lot of protein, vitamins and microelements, and almost does not contain fat.
For this reason, breast soup is recommended for recovering from a serious illness, as well as for those who want to lose weight. But the technology of cooking these soups (although both are dietary) is different. For convalescents, it is usually recommended to make a cream soup, flavoring it with cream, and for losing weight it is better to cook transparent soups from the breast, filling them with vegetables only.
General principles of cooking
The breast should be cleared from the skin and put in cold water. After boiling the first broth, it is necessary to drain and refill the chicken with fresh water.
Boil the broth should be on the smallest fire, otherwise it will dim.
Many do not like onions or roots cooked in breast soup. If you belong to the same non-lovers, get a special bag of double layer of gauze. Put onions, carrots, parsley root, dill stalks and stuff into it, that you would like to boil in broth, and then you just have to catch the bag, rid it of its contents and wash it. This bag must be sewed in advance and boiled in several waters in order to get rid of the pharmacy smell with a guarantee.
Traditionally, it is customary to cut all the vegetables uniformly into transparent soups from the breast: cubes, cubes, straws, so straws. But sometimes (especially if the soup is meant for children), it may be better to cut it all differently.
Breast soup usually has a nondescript appearance, if you leave the broth unpainted. Tint it with carrot or turmeric in a yellowish color, tomato in orange or cream in milk. Naturally, we are not talking about those soups, which include bright foods that give it its own color: beets, spinach and the like.
Recipe number 1. Cheese-Breast Soup in English
Ingredients
Chicken breast
Water - 1.2 L
Rice - half a cup
Melted cheese - 1 “Wave” type cheese
Dill and parsley - a pair of twigs
Leek - about 10 cm from the white part Frying oil
Method of preparation
Boil broth from the breast, then catch the chicken, free it from the bones and cut it neatly.
Put rice and greens in the broth, without cutting them. Boil 10 minutes.
Meanwhile, fry the leek and chicken slices in a skillet.
Catch greens from the broth, put chicken and onions and cook for another 10 minutes. Add grated processed cheese and dissolve it in the soup.
Serve hot cheese breast soup with toast or croutons.
Recipe number 2. Breast Soup - Low Calorie Pickle
For this breast soup, you don’t need potatoes, so slimming people can afford it.
Ingredients
Water - 1.2 L
Chicken breast
Barley - 2/3 cup
Pickles - depending on the size and personal preferences - 3-4 pieces
Greens - a bunch
Tomato paste - 1 tablespoon, if desired
Extinguishing Oil
Method of preparation
Put the barley in one saucepan (preferably 5 hours presoaked, preferably) without salt, in the other - with the skin off.
Meanwhile, cut the cucumbers into small cubes or grate on a coarse grater. Put them in a deep frying pan and stew with a little oil and water until they are completely soft.
To get a breast, to free from bones and to cut beautiful slices.
Put the barley, chicken slices, braised cucumbers into the broth. If you do not like the color of the broth, add tomato paste. Boil and remove from heat.
Like any thick soup, the pickle from the breast must be drawn for at least an hour. At this time, it is better to wrap it in a newspaper and in a towel. Before serving, generously sprinkle the soup with chopped greens.
Recipe number 3. “Green” breast cream soup
Ingredients
Chicken breast
Water - 1 l
Broccoli - 0.3 kg
Spinach - a bunch or, if frozen, a large handful
Canned green peas - 4-5 tablespoons
Cream 20% - 200 ml
Thyme - 5-6 twigs or dried spoon
Nutmeg optional
Method of preparation
Boil the breast, remove it from the broth and cut it into small pieces.
Put in broth divided into small broccoli florets and cook until ready. Put spinach, peas and spices, boil for another 5 minutes. Put chicken in soup and all mash with a blender.
Add cream and heat, not boiling.
Serve the breast soup with toast or toast.
Recipe №4. Breast Soup “Two Peas”
This is a recipe for children's kitchen, it should look bright and colorful.
Ingredients
Water - 1.2 L
Chicken breast - 1 piece
Canned green peas - half a cup
Frozen green peas - half a cup
Carrots - 1 thin
Sausages - 2-3 pieces
Canned corn - half a cup
Red sweet pepper - 1 piece
Method of preparation
Boil broth from the breast, take out the meat, free from bones and cut into cubes.
Peel carrots, make a cut along a couple of millimeters in depth. Stepping sideways by a millimeter, make a second cut so that it intersects with the first inside the root. It is necessary to make such cuts zubchiku around the entire circumference of the carrot, retreating to 0.8 - 1 cm, then cut the root vegetable into thin slices across. Should get stars. Put them in the broth and cook for 5 minutes.
Also cut sausages. Pepper cut into small cubes. Put sausages, peppers and frozen peas in the broth, cook for another 5 minutes.
The last, already minutes at 3, put canned peas and corn into the soup.
When serving in the “Two Peas” breast soup, you can put croutons or greens.
Recipe №5. Breast Soup “Nowhere Easier”
Easier this soup from the breast does not exist!
Ingredients
Chicken breast
Water - 1.2 L
Carrot - 1 piece
Pasta - to taste
Potato - 3 medium tuber
Parsley - 5-6 sprigs
Tomato paste - 1 tablespoon
Egg - 1 piece
Bulb
Method of preparation
Boil the chicken breast broth by adding the whole onion. Get both the one and the other; the onion is no longer needed, and the meat should be disassembled into fibers and thrown back into the broth. There you can also put potatoes, cut into small cubes, pasta and carrots overcooked with butter and tomato.
A minute before being ready to put chopped parsley. Beat egg in a glass and pour, stirring vigorously, into the soup.
Recipe №6Cup from breast with buckwheat “Dietary”
Ingredients Chicken breast
Water - 1.2 L
Buckwheat - half a cup
Potatoes - 2-3 tuber
Bulb, carrot - 1 piece each
Greens to taste
Cooking Oil
Method of preparation
Boil the broth from the breast, remove the meat, free from bones and cut.
Put washed buckwheat and diced potatoes into broth. Boil for 15-20 minutes until cooked cereals and potatoes.
Cook the carrots and onions over the top and add them to the soup. Boil a couple of minutes, turn off and let it brew for a quarter of an hour.
Serve the soup of breast and buckwheat, sprinkled with fresh herbs.
Recipe number 7. Bogatyrsky cauliflower soup
Ingredients
Chicken breast
Water - 1.2 L
Cauliflower - half a slice
Potatoes, carrots, onions - 1 each
Curry, ginger, cloves - to taste
Egg - 1 piece
Garlic - 3-4 cloves
Method of preparation
Boil the broth from the breast, remove the meat, free from bones, chop finely.
Chop onions and carrots and overcook with butter.
Divide the cauliflower into small florets, cut the potatoes into small cubes, put all the cloves in the soup and boil them.
Chop the garlic, put overdrying. Beat egg, pour a thin stream with constant stirring in the soup. Boil a minute, add curry and ginger, turn it off and let it brew.
Recipe No. 8. Breast soup with a “tail”
This soup of breast with unusual additives especially children will be delighted.
Ingredients
Chicken breast
Water - 1.2 L
Eggs - 3 pieces
Flour
Canned corn - half banks
Canned peas - half banks
Parsley - 5 sprigs
Garlic - 2 cloves
Carrot, onion - 1 piece each
Method of preparation
Boil the broth from the breast, putting the whole carrot and onion there. Get meat and vegetables. Carrots and onions are no longer needed, and chop the chicken and put back into the broth.
Put the peas and corn in the soup and boil for no more than 5 minutes.
At the last minute of cooking add chopped garlic and parsley.
From three eggs and the required amount of flour to make quite a batter, salt and fry pancakes from it. Cut them into thin “tails” and put them in plates when serving.
Recipe # 9. Breast Soup “Minestrone”
This is perhaps one of the most delicious soups from the breast. True, it is not very easy to prepare, but you need a lot of products.
Ingredients
Chicken Breast - 1 piece
Water - 1.2 L
Canned beans - 1 can
String beans - 200 g
Tomato - 2 pieces
Sweet pepper - 1 piece
Brussels Sprouts - 200 g
Canned peas - half banks
Cauliflower - 200 g
Broccoli - 200 g
Small pasta, such as shells - about 100 g
Oregano, thyme and other herbs for your taste
Parmesan - 100 g
Garlic - 2-3 cloves
Ciabatta or other splendid white bread
A bit of olive oil
Method of preparation
Boil the broth, remove the chicken, free from bones, cut into slices.
Boil the shells in the broth (or other small macaroons) and get them with a slotted spoon. Put broccoli in broth, divided into florets, Brussels sprouts, cut the halves, green beans and cook for about 5 minutes.
Put cauliflower, cut into thin strips of sweet peppers, peas into the soup divided into florets and cook for another 5 minutes.
To remove peels from tomatoes, for which, after making an incision near the stem, dip them into boiling water and then immediately into cold water. Pulp chop and put in the soup. After a couple of minutes, add already boiled pasta and chicken, as well as chopped garlic and spices.
Slices ciabatta lightly fried in olive oil.
Serving the minestrone breast soup, sprinkle with grated Parmesan cheese, and separately serve the roasted ciabatta.
Recipe number 10. Breast soup with three types of legumes
Ingredients
Chicken breast
Water - 1.5 L
Brown lentils - half a cup
Red beans - half a cup
String beans - 400 g
Potato - 3 tuber
Onion - 1 piece
Carrot - 1 piece
Garlic - 4-5 cloves
Tomato paste - 2 tablespoons
Greens to taste
Frying oil
Method of preparation
Wash beans and lentils dry and soak for 12 hours. Water to drain.
Boil the broth from the chicken breast, remove the chicken, clean it from the bones and cut.
Put the beans and lentils in the soup and cook until ready (about one and a half hours). Put the green beans and julienne potatoes. Boil another 10 minutes. Meanwhile, overcook the grated carrots with chopped onion and tomato paste. Cut garlic across cloves into 5-6 pieces. Put chicken, garlic and boil in soup, boil.
Before serving, let it brew. Sprinkle with greens.
Breast Soup - subtleties and useful tips
- Chicken breast broth has a very delicate and delicate flavor. Therefore, it is not very suitable for thick soups with a distinct taste, such as pickle or kharcho. It is more correct to say that any soup can be cooked on the basis of such broth, but its soft taste will be almost imperceptible due to the abundance of other, sharper flavors.
- It is better to combine chicken breast broth with vegetables or pasta. Actually, these combinations are considered classic.
- It is pleasant to set off the taste of the soup from the breast with greens. You can also put croutons from wheat bread, toast, boiled egg.
- Broth from the breast is especially useful for children. To make the soup seem more attractive to kids, add multicolored vegetables. Pasta of various colors and unusual shapes are also good: small letters, shells, flowers and the like. Such pasta can often be found in the supermarket. Vegetables can also be cut in some unusual way.
- Children, as a rule, willingly eat soup if toasts are offered to it. If a child likes spicy or spicy croutons, still do not buy a dubious product in a bag, but prepare such toast yourself by rubbing bread with garlic or sprinkled lightly with cheese.
