Chicken fillet soup - he and you will like me! Recipes for soup with chicken fillet: rice, cheese, mushroom, vegetable, with beans

Chicken fillet soup - he and you will like me! Recipes for soup with chicken fillet: rice, cheese, mushroom, vegetable, with beans

Chicken soups are loved for their amazing taste and aroma.

Meals are easy to prepare, do not require much time and most often consist of the simplest ingredients.

If you use fillets, it turns out also very quickly.

From it you can cook a lot of different soups: light, rich, dietary and filling. Let's try?

Chicken Fillet Soup - General Cooking Principles

Fillets for soup can be boiled whole, then disassembled into pieces and returned to the broth. Or immediately cut and cook already in this form. When boiling on the surface of the broth will appear gray foam, which must be removed. As soon as the fillet is almost ready, the rest of the ingredients are added to the soup.

What to put in chicken soups:

• vegetables (fresh, dried, frozen, canned);

• cereals;

• mushrooms (fresh, dry, pickled, frozen);

• pasta.

In no case can not throw all the products at the same time. Each has its own cooking time and you must follow the sequence specified in the recipe. Some ingredients require pre-frying, soaking, stewing.

Fill the fillet dishes with herbs, pepper, salt, bay leaf. You can add additional fats, sauces, cheese.

Recipe 1: Chicken Fillet Soup and Rice

Recipe for hearty rice soup with chicken fillet. Prepared with the addition of tomato paste. But if you wish, you can cook without it.


• fillet 0.4 kg;

• 0.2 kg of potatoes;

• 50 grams of rice;

• water 1.5 liters;

• 1 piece of onion;

• 1 carrot;

• salt;

• herbs and spices;

• 1 spoon tomato. pastes;

• butter.


1. Cut the fillet into cubes and fill with prescription liquid. We put on the stove. Remove the foam when boiling and then cook exactly fifteen minutes.

2. While the fillet is boiled, chop the potato tubers into strips. 3. Throwing potatoes.

4. Next, after three minutes, washed rice, salt.

5. Three carrots, onions in small cubes. Put it in the pan and fry with the addition of prescription oil.

6. Add the pasta and a little broth from the pan to the pan, stew a little. Vegetables should be soft.

7. Put everything from the pan into the pan as soon as the potatoes are cooked.

8. Boil, we throw greens and seasonings to your taste.

Recipe 2: Chicken Fillet Soup and Cheese

Well, cheese - it says loudly! For the preparation of this soup with chicken fillet used cheese, wrapped in foil, that is, melted. Despite its cheapness, they make the dish extraordinary.


• fillet 300 grams;

• cheese;

• 2 potato tubers;

• 1 carrot;

• water 1.5 liters;

• a bunch of dill;

• 0.5 cans of green peas;

• spices;

• 20 grams of butter.


1. Making the broth. Fillet can be cooked whole piece, and then cut. Or immediately chop straws and boil. We do in any way, but do not digest the chicken. Small pieces enough to simmer for about ten minutes.

2. We throw potatoes. A little salted.

3. Pass the grated carrot on a piece of butter. To taste, you can add and onions.

4. Shifts roasting in the almost ready soup.

5. Peas free from the marinade and also shift to the soup. You can cook with canned beans or corn, it also turns out delicious.

6. After two minutes, we pour the grated curds. But you can just chop them.

7. We are waiting for the dissolution of the pieces, we throw greens.

Recipe 3: Chicken Fillet Soup with Champignons

The simplest version of mushroom soup with chicken fillet.


• 0.3 kg fillet;

• 0.3 kg of champignons;

• 3 potato tubers;

• onion;

• 3 spoons of butter;

• carrot;

• greenery.


1. Fill the fillet with water and boil. Remove from the broth, cool and cut into small pieces.

2. In the broth we toss potatoes, cook until half cooked. 3. We wash mushrooms, cut into cubes. Shipped in a pan with oil. We evaporate from them the excess moisture.

4. As soon as the mushrooms begin to fry, add onions with carrots.

5. Salt soup, add previously removed and chopped fillets. Next champignons fried with vegetables. Cook about ten more minutes. Do not forget to salt.

6. Fill the finished soup with greens, bay leaves, throw your favorite spices.

Recipe 4: Chicken Fillet Soup and Noodles

Option quick meals for lunch for every day. The noodles used are small. If desired, it can be lightly fried in a frying pan before running into the pan. The soup will acquire an unusual flavor, the vermicelli will not fall apart.


• 50 grams of vermicelli;

• 1 onion;

• 0.3 kg fillet;

• 1.5 liters of water;

• 1 carrot;

• 3 potatoes;

• oil and spices.


1. Cut the fillet into pieces, boil ten minutes in prescription water.

2. Add to the chicken chopped any pieces of potatoes.

3. While potatoes are being cooked, cook the carrot and chopped onion. Butter is better to take the cream, the soup with it will be tastier.

4. We send passerovka in the already almost ready soup, salted dish.

5. The latter is added vermicelli. As already mentioned, it can be fried.

6. We stir, we give to boil, we throw in seasonings and greens. That's all! Turn off and pour into plates.

Recipe 5: Chicken Fillet Soup and Dumplings

For chicken soup with dumplings will need to knead the dough. But do not be afraid, it is done in just two minutes.


• 0.4 kg fillet (more);

• 4 potatoes;

• 1 onion;

• 2 liters of water;

• 1 carrot;

• 40 ml of oil;

• 1 egg;

• 100 ml of water in the dough;

• 80 grams of wheat flour;

• salt, seasonings, herbs.


1. Pour fillet into pan, boil broth. You can add peppercorns, laurel, onions, carrots. Then we filter, cool the chicken. 2. Add to the boiling broth peeled tubers of potatoes, cut into cubes. Cook

3. In a skillet, passace the remaining half of the onions and carrots; we do not cut the vegetables large.

4. For dumplings, beat the egg with salt and water. You can use milk. Add flour and stir. The dough should be viscous, not very thick.

5. The cooled fillet is cut into pieces and thrown into the soup.

6. Next send the vegetable mixture from the pan. Stir, salt.

7. It remains to run the dumplings. To do this, we take two small spoons, one we collect the dough, and the second we help to send it to the soup. Spoons every time we moistened to make it easier to do.

8. Boil the dumplings for three minutes, fill the soup with herbs and spices. That's all!

Recipe 6: Chicken Fillet Soup and Beans

For cooking bean soup with chicken fillet will need canned product. You can cook a dish with dried beans, but it will take much longer.


• 1 can of red beans;

• 0.4 kg fillet;

• 0.4 kg of potatoes;

• 1 onion;

• 1 bunch of parsley;

• 2-3 tomatoes;

• 1 carrot;

• 40 grams of oil;

• salt and pepper.


1. Cut the chicken into cubes, pour a couple of liters of water and cook for about ten minutes. From the surface, periodically remove the foam so that the soup is transparent.

2. Add potatoes cut in the same cubes. Cook together, salt in the middle of the process.

3. Ten minutes later send the beans. If it is in tomato, then you can not drain the liquid and run it in the soup along with the sauce.

4. Now turn the refueling. To make it, carrots and onions are fried to golden color. Then grated tomatoes are added to them and vegetables are stewed over medium heat for about ten minutes. Oil is used any.

5. Put the dressing in the pan, boil the dish for another couple of minutes.

6. We throw chopped parsley, pepper and all!

Recipe 7: Soup with Chicken Fillet and Vegetable Mix

Frozen vegetables are a wonderful ingredient for quick soups. The dish does not require cleaning, slicing products and it can be prepared “between times”. Which is very convenient for busy housewives. For satiety, small vermicelli is added.


• 0.4 kg fillet;

• 0.15 kg of vermicelli;

• 0.5 kg of vegetables;

• 1.5 liters of water;

• 40 grams of butter;

• herbs, seasonings.


1. Cut the washed chicken into cubes, not large. Fill the prescription fluid and put on the stove. Remove the foam with a spoon. Cook for about fifteen minutes, no longer needed.

2. Throw the vegetable mixture. Its composition can be absolutely anyone, we choose according to our taste preferences. It is not necessary to thaw vegetables beforehand and, moreover, do not need to pour out melt water from them.

3. Pour a piece of butter, it will give the dish a soft and pleasant taste. When cooking diet soup, you can pour a little olive oil or completely eliminate fats.

4. As soon as the vegetables are cooked, we pour the noodles, salt the soup.

5. Next we throw the herbs, turn them off and let them stand for about five minutes, so that the noodles reach readiness.

Recipe 8: Soup with Chicken Fillet and Eggs

Adding eggs to the soup makes the dish not only rich, but also richer in protein. What is especially appreciated by athletes and weight-lifting people. The soup is cooked without dressing.


• 2 eggs;

• 0.4 kg chicken;

• 1 carrot;

• 4 potato tubers;

• 1.4 liters of water;

• onion head;

• spices, herbs.


1. Throw in chicken fillet in water, boil. Remove the piece and disassemble the fibers. For now, leave in a bowl and do not return to the pan, otherwise the chicken will digest and become dry.

2. Throw peeled and diced tubers, boil for five minutes.

3. Add the chopped onion, and then the carrot. It is undesirable to rub. It is better to cut, so that the soup was more beautiful.

4. After ten minutes, the dish can be salted.

5. Then return the fillet to the pan and cook the dish until the potatoes are ready. 6. Beat eggs with a fork, pour in the soup. Quickly stir.

7. Immediately throw greens, pepper, let boil and turn off.

Chicken Fillet Soup - Tips and Tricks

• The first dish will never be transparent if you do not remove the foam from the surface. And it is desirable to do this several times, and not only when boiling chicken. If the foam went to the bottom and it was not removed in time, you can pour a glass of cold water and wait for the re-boiling.

• Many do not like rice soups because of sticky and muddy broth. But in fact, not necessarily cook this dish. Rice can be well soaked to clear water or washed several times, as for pilaf. Also much depends on the type of rice. It is better to use long grains for soups.

• Boiled greens lose not only an attractive appearance, but also taste. Therefore, weed can not be put in the pan, and add to the plates when serving. Or do not let the green boil.

• Chicken soup will be very fragrant and will get a beautiful color if, when cooking broth, add baked onion slices of onions and carrots. If this is not time, then the vegetables can be cut into large pieces, fry in a skillet with a drop of oil over high heat and throw in a saucepan.

• Chicken fillet cooked quickly. But if time is running out completely, you can cut it into small straws across the fibers. And then cooking broth does not take more than 15 minutes.

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