Chicken broth soup is a natural remedy. Cook delicious soups in chicken broth: with noodles, dumplings, mushrooms, cheese

Chicken broth soup is a natural remedy. Cook delicious soups in chicken broth: with noodles, dumplings, mushrooms, cheese

Chicken broth surpasses all other types of broths in the content of nutrients and vitamins.

Long time, soups in chicken broth are used both for baby food, and for the restoration of the body after illness, and as a hearty but light first course.

The opinion that healthy and tasty soups in chicken broth can be prepared only with the addition of homemade noodles or vegetables is wrong.

In fact, chicken broth is prepared with many first courses that differ from each other, both in composition and in taste.

Chicken Broth Soup - General Cooking Principles

The main component of soups in chicken broth is, of course, chicken broth itself. You can cook it using the whole carcass or its components: hips, wings, necks, backs. But from the chicken breast broth is not so saturated, it is mainly prepared for the children's table or for those who follow a diet.

You can simply boil the chicken in lightly salted water, and you can make a delicious and rich broth by adding only a few additional ingredients to the water with meat.

Cooking delicious soup broth in chicken broth

It will take a chicken, you can use both poultry and purchased in the store. The carcass is thoroughly washed, cut off the tail and fat deposits near it, remove, if necessary, the remaining feathers and spread in a saucepan with clean cold water.

The only thing that is recommended: if a poultry purchased from a store is used to make broth, after the initial boiling of water, the liquid should be drained and the chicken should be poured with fresh water.

After boiling, remove the foam, salt, boil over low heat for about ten minutes, then add the parsley and celery roots, carrots, and onion. Additional ingredients lay out peeled, but not chopped. All components are cooked until meat is fully cooked, five to seven minutes before the end of boiling, add bay leaf, black peppers and allspice to the broth and, if necessary, a little more salt. Next, the chicken is removed, the vegetables and roots are thrown away, and the chicken broth itself is filtered through a fine strainer. That's all, a delicious soup broth is ready, the chicken itself can be used to make a second or salads, or you can cut it into portions and either put it on a flat plate and serve to the soup, or put it directly in the soup itself on chicken broth.

1. Chicken broth soup with home-made noodles

This recipe for chicken broth soup uses home-made noodles, which are not so difficult to cook. But if there is no time or desire to mess with the dough, you can replace homemade noodles with shop noodles or ordinary noodles.


• two liters of broth;

• salt;

• one onion;

• small carrots;

• parsley and dill;

• 130-150 grams of flour;

• 10 ml of water;

• two eggs;

• 15 ml of vegetable oil.


For homemade noodles, you need a steep, elastic dough that does not stick to your hands. To do this, sift the flour in a large bowl, beat in the same eggs, pour water at room temperature and vegetable oil, lightly salt it. Knead the dough.

Roll out the dough into a thin layer. The thinner you come out, the more beautiful the noodles will be and the taste of the finished soup will be more tender. Lightly dry the rolled dough, then cut it into strips of a width not exceeding five to six centimeters. Fold the resulting strips on top of each other and, armed with a sharp knife with a long blade, gently chop the noodles.

Spread the finished noodles evenly over a flat, large surface, it takes a little time to dry.

Cut onion into small cubes and rub carrots. Fry both ingredients in vegetable oil until golden.

Boil the chicken broth, put the vegetable roast and a little dried up homemade noodles, mix everything immediately, cook for three to eight minutes, depending on the size of the noodles. The thinner the flour product, the faster it will cook.

Serve the ready soup hot with plenty of fresh herbs and fresh bread.

2. Chicken broth soup with dumplings

This fragrant soup with delicious dumplings will not leave anyone indifferent. The composition of the first dish includes cabbage, if desired, you can not add or replace the cauliflower. Ingredients:

• two liters of chicken broth;

• grows butter;

• one large potato;

• 200 grams of cabbage;

• small bow;

• salt, greens;

• carrot;

• green onions;

• one egg;

• 30 ml of water;

• 80-100 grams of flour.


Pass the peeled onion until softened in vegetable oil.

Peel potatoes and carrots and cut them into thin strips.

Green onions and greens are washed, dried and chopped.

Cabbage shred.

Knead the dough for dumplings: mix flour, water, a pinch of salt and an egg.

Put carrots, potatoes and cabbage into boiling broth; after five minutes add browned onions. Tomite five minutes.

From the resulting dough, form small, not dense balls; you can simply scoop the dough with a teaspoon. Throw dumplings in boiling broth with ready-made vegetables. Boil the soup literally two or three minutes, then turn off the gas.

Sprinkle with greens and green onions before serving.

3. Chicken broth soup with mushrooms and cheese

A fragrant mushroom soup in chicken broth with cheese will saturate and warm in cold evenings. The recipe uses mushrooms, but you can replace them with any other mushrooms to your liking. Just keep in mind that when using forest mushrooms, they must first be boiled separately from other ingredients.


• two and a half liters of fresh chicken broth;

• 400 grams of champignons;

• two large potato tubers;

• Bay leaf;

• one carrot;

• bow;

• greenery;

• two 100-gram packages of processed cheese;

• salt;

• two spoons of butter;

• black and allspice peas.


Peel the vegetables, cut them into neat thin slices.

Wash the champignons and dry them, folding them in a colander, cut into plates.

Cut the cheese into medium cubes.

In a frying pan, melt the butter, spread the onion rings, fry for two minutes.

Add the prepared mushrooms to the onions, fry everything together until blush.

In the boiling chicken broth, place the carrots and potatoes, cook until tender.

As soon as the vegetables are cooked, put champignons with mushrooms and sliced ​​curds in the soup. Add salt, pepper.

Tom soup on a quiet fire to dissolve the cheeses, put chopped greens and bay leaf to taste, turn off the gas.

Give the dish a little time to brew, serve with freshly prepared garlic croutons.

4. Chicken broth soup with rice

The rice soup with chicken broth seems to bring us back to childhood in the cozy grandmother's kitchen. A hearty, tasty, fragrant dish, which is easy to cook.


• three liters of chicken broth;

• one carrot;

• onion;

• medium sized tomato;

• small Bulgarian pepper;

• a third cup of rice;

• 30 ml grow. oils;

• four small potatoes;

• greens, bay leaves, salt.

Preparation Method:

Put in the boiling broth thoroughly washed rice, and after re-boiling, put the potatoes, chopped into cubes.

In a separate saucepan, fry the onion cubes first, then add the grated carrots, chopped peppers and blanched and chopped tomato. Salt, add spices to taste, fry.

Pour half a glass of broth to the vegetables, cover the saucepan with the lid, stew on a quiet fire for about fifteen minutes.

As soon as the rice is cooked, put the finished passaged vegetables in a saucepan with cereals and potatoes, throw the bay leaves there too.

Tomit all together for no more than five minutes, sprinkle rice soup on chicken broth with your favorite greens before serving.

5. Chicken Soup “Vegetable” Soup

This soup is unique in that it can include absolutely any vegetables. And if you take less broth than what is indicated in the recipe, you will get fragrant hot, which can be served as steamed vegetables, which will be a great addition to any meat dish.


• 500 grams of potatoes;

• two celery stalks;

• 150 grams of green beans;

• 300 grams of cauliflower;

• salt, spices;

• two tomatoes;

• vegetable oil;

• two small carrots;

• greenery;

• onion;

• green onions.


In a skillet or a thick-walled saucepan, heat a couple of spoons of vegetable oil, put the finely chopped onion and carrots into thin strips. Fry until cooked. Add celery rings, green beans and diced tomatoes.

Salt, season the vegetables with spices, stew on a quiet fire until all the ingredients are ready.

In another saucepan, boil the chicken broth, put the diced potatoes and cauliflower florets.

Once the potatoes and cabbage are cooked, combine the ingredients of two pans in one.

Add spices, chopped greens if necessary. After five minutes of stewing, vegetable soup in chicken broth can be served.

6. Chicken Broth Pea Soup with Smoked Meat

And in this dish in chicken broth you can add not only hunting sausages, but also smoked chicken, pork belly or any other sausage that you like. In any case, it will turn out to be breathtakingly tasty and very satisfying.


• 200 grams of dry split peas;

• three hunting sausages;

• onion and carrot - one by one;

• bay leaf, greens;

• two and a half liters of chicken broth;

• two potatoes;

• salt;

• vegetable oil for roasting vegetables.


Rinse the peas and soak for a couple of hours in cold water, thanks to which the beans will cook fast enough.

Add vegetable oil to the pan, put onion and grated carrots, and pass the vegetables.

In the broth, pour the soaked peas, simmer for thirty minutes, then add the diced potatoes.

Clean the sausage from the film, cut into strips.

After the potatoes are cooked, put the sautéed vegetables and the prepared sausages into the pan.

Boil for five minutes, throw bay leaves and, if desired, spices.

After seven or ten minutes you can remove the pan from the fire.

Sprinkle the pea soup, cooked and portioned, in greens.

7. Chicken Soup “Kharcho”

Of course, kharcho in its classical understanding is a soup based on beef broth. But today there are a lot of options for cooking this dish, so kharcho soup in chicken broth is no longer nonsense. Try the easy-to-cook soup, you will love it. Ingredients:

• 2.5 liters of chicken broth;

• two tomatoes;

• one bow;

• 50-60 grams of walnuts;

• cilantro and dill;

• two spoons of tkemali sauce;

• half a line of hot chili peppers;

• three cloves of garlic;

• 20 grams of tomato paste;

• 15 grams of flour;

• half a cup of rice;

• 30 ml grow. oils;

• salt and hop-suneli.


Peel and chop the onions as small as possible.

Blanch the tomatoes, cut into small cubes.

Cut the garlic into thin slices and chop the chillies.

Wash rice thoroughly.

Fry nuts a little in a dry frying pan and break into small pieces.

Pour vegetable oil into a saucepan, after it has warmed up a little, put onion, fry it until soft.

Add tomatoes, roasted walnuts, simmer for about ten minutes.

Pour in half a glass of broth, add finely chopped herbs, tomato paste, garlic, hops-suneli and salt.

After five minutes of simmering over low heat, pour in the tkemali, add the chili and pour in the flour. Stir well.

Pour the prepared roast of kharcho into the broth boiling on the next ring.

Five minutes of boiling together and the kharcho soup in chicken broth is ready.

8. Soup in chicken broth “Borsch”

You can cook a delicious borsch in hundreds of ways, but this first dish in chicken broth is not only incredibly satisfying, but also easy, useful.


• two small beets;

• onion;

• two potatoes;

• carrot;

• 300 grams of cabbage;

• greens and garlic to taste;

• Bay leaf;

• three liters of chicken broth;

• salt;

• 10 grams of sugar;

• grows butter;

• 30 ml of vinegar;

• 30 grams of tomato paste.


Since the broth is ready, it remains only to prepare vegetables and herbs. To begin, they should be thoroughly washed, then chopped: chop the cabbage, cut the potatoes into sticks, rub carrots and beets, chop the onion into cubes, chop garlic and greens.

Put cabbage and potatoes in boiling chicken broth. Boil both ingredients until tender and turn off the gas for a while.

Put onion, beetroot and carrot into a large frying pan, fry for five minutes, pour in vinegar, add tomato paste, garlic and a couple spoons of broth. Salt to taste, sweeten and simmer for about ten to fifteen minutes. Pour the contents of the pan into a saucepan, throw a couple of bay leaves and greens into the soup, cook for five to seven minutes.

Serve the chicken broth soup hot with fresh sour cream.

Chicken Broth Soup - Tips and Tricks

• On the basis of chicken broth, you can cook not only the above soups, but also any others at your discretion.

• The less fluid you use when cooking chicken broth, the tastier and richer it will turn out.

• Do not neglect the fresh herbs, it gives the dish a special summer taste and aroma.

• For cooking soups on chicken broth, you can use both fresh vegetables and greens, as well as dried foods: tomatoes, peppers, carrots, and others.

• Cheese, be it hard or melted, goes well with chicken broth, adding it to almost any soup at the end of cooking, you will get a unique and incomparable dish.

Comments (0)
Popular articles