Not sure how to cook chicken soup? No problem! Our recipes will help you quickly and easily prepare such a first meal for dinner. And you can diversify a regular chicken soup with the help of additional ingredients and small tricks, which you will learn about at the very end of the article.

How to cook chicken soup in a pan

Ingredients:

  • chicken;
  • 600 g of potatoes;
  • a handful of pasta or noodles;
  • young carrot;
  • onion head;
  • sunflower oil for frying vegetables;
  • iodized salt, bay leaves.

Cooking method:

  1. Chicken is poured with spring or filtered water and set to cook over medium heat.
  2. As soon as the liquid boils, remove the foam and leave the broth to cook further, slightly reducing heat.
  3. Salt, add fragrant spices and throw laurel leaves.
  4. Peel the potatoes, cut into cubes and also lay out in the broth.
  5. Carrots are passed through a grater. The onions are exempted from the husks and these vegetables are also sent to the pan with the chicken.
  6. At the end of cooking, pasta is added. After that, keep the dish on the stove for another 3 - 5 minutes and turn off the heat. Give the soup a little brew.

With mushrooms in a slow cooker

Ingredients:

  • half a chicken carcass;
  • two hundred and fifty grams of fungi;
  • young potatoes - 4 large;
  • onion);
  • butter);
  • edible salt, seasonings, bay leaves;
  • fresh greens - depending on preferences;
  • low-fat sour cream.

Cooking soup in a slow cooker:

  1. Chicken is cut, cut into portioned slices and fill them with a multicooker bowl.
  2. Pour water (preferably spring) and start cooking on the soup cooking mode. You can use the "Chicken" mode - depending on the multicooker model.
  3. Mushrooms are being prepared at this time. They are washed, thrown back, and when the water comes off, cut.
  4. Fried in butter, not forgetting to salt and add crushed onions.
  5. Prepared mushrooms, grated carrots and diced potatoes are thrown into the prepared broth.
  6. Salted, flavored with spices.
  7. Close the lid and bring to readiness by setting the appropriate mode.

The most delicious chicken soup is freshly prepared. Therefore, cook it in the amount that you, your family or guests can eat right away. An infused chicken soup loses its flavor, the broth becomes not so transparent, and the vermicelli can become sour.

Potato first course

Ingredients:

  • 550 - 600 grams of chicken;
  • 8 to 10 potatoes;
  • two onions;
  • large carrot;
  • small iodized salt, bay leaves.

Cooking method:

  1. First of all, they cut the chicken, remove the intestines and excess fat.
  2. Cook chicken broth, removing the foam.
  3. Peel the potato with a knife for peeling vegetables, cut root vegetables into small sticks.
  4. Bulbs are freed from the husk and added whole to the broth.
  5. Carrots are cut into circles or large straws. Add to the soup, if desired, previously fried in a pan.
  6. Salt the broth, add lavrushka and spices as desired and taste.
  7. The dish should be something between the first and second. That is why potatoes for its preparation are cut large.

Vermicelli Chicken Soup

Ingredients:

  • a pound of chicken;
  • 600 - 700 g of potatoes;
  • small vermicelli;
  • egg;
  • bulb;
  • allspice, greens.

Cooking method:

  1. Fatty broth is cooked from chicken. As soon as he begins to boil, do not forget to remove the foam.
  2. With a knife for peeling vegetables, peel the potatoes, chop them (with cubes, straws, whetstones - according to their own taste) and throw them into the seething broth.
  3. Salt it, spread peeled whole onion and peppercorns.
  4. Three minutes before cooking, a handful of small vermicelli is put in the soup. As soon as it boils, the heating is immediately turned off.

If the vermicelli is not even slightly cooked, it will “reach” in a few minutes. Trying to bring it to readiness in a boiling broth, you can turn the soup into porridge.

For a change of taste, after a vermicelli, you can also add a beaten egg to the broth. Only not all at once, but carefully, in drops. Serve chicken soup with finely chopped fresh herbs.

With cream cheese

Ingredients:

  • chicken legs;
  • young carrot;
  • fresh tomato;
  • 4 small onions;
  • 5 tbsp. tablespoons of flour;
  • processed cheese (frozen);
  • low-fat sour cream;
  • 5 yolks;
  • parsley greens;
  • powder, fine salt.

Cooking method:

  1. Cook chicken broth.
  2. Onions are freed from the husks, chopped, mixed with grated carrots and chopped tomato in a skillet. Fried.
  3. Add flour diluted with water.
  4. Salted, seasoned, mixed and boiled until almost ready.
  5. A few minutes before the end of cooking pour grated cream cheese.
  6. In a prepared, slightly chilled soup, you can pour a mixture of egg yolks with sour cream. And already at serving it is sprinkled with finely chopped greens.

You can also decorate the finished dish with a slice of tomato and halves of a “cool” egg.

Cooking with Dumplings

Ingredients:

  • 3 to 4 chicken legs;
  • several potatoes;
  • chicken eggs;
  • 3 - 4 tbsp. tablespoons of white flour;
  • onion whole;
  • carrot is small.

Cooking method:

  1. The chicken legs are washed, put in a saucepan and cook the broth.
  2. With a knife for peeling vegetables, peel potatoes, cut them into slices, and when half-cooked, the chicken is combined with the broth.
  3. Onions can be added whole.But it’s better to finely chop it and fry it with grated carrot. Roasting is added to the broth.
  4. Beat eggs with a whisk or fork, add flour and salt a little. It should get a mass of medium density.
  5. A few minutes before the soup is cooked, dumplings are formed from it: a small spoonful of dough is added to the simmering broth.
  6. Dumplings should emerge and boiled up, after which the soup is salted, bay leaf and peppercorns are added.
  7. Turn off the fire. Before dinner, the soup should stand for a while.

Read also:noodle and potato chicken soup

Chicken Rice Soup

Ingredients:

  • 1 kg of vegetables (potatoes, carrots, celery, green peas);
  • chicken meat;
  • onion head;
  • a quarter cup of rice;
  • 4 tbsp. tablespoons of butter;
  • parsley, dill;
  • salt.

Cooking method:

  1. Cut the chicken meat and set to cook.
  2. In melted butter, finely chopped vegetables and onions are fried, constantly stirring. Add some hot water and stew them under the lid.
  3. Combine the vegetable mixture with the broth, add peas, washed rice and continue to cook.
  4. 5 minutes before the end of cooking, the dish is salted and seasoned.
  5. Before serving, sprinkle with freshly cut herbs.

Chicken stock noodle soup

Ingredients:

  • chicken's meat;
  • bulb;
  • carrot;
  • homemade noodles;
  • spices, salt.

Cooking method:

  1. Wash the chicken, cut into several large pieces, which are put in a pan, pour water and boil.
  2. When ready, use a slotted spoon to remove the chicken from the broth, let it cool and separate the meat from the bones.
  3. The chopped meat is again added to the broth and brought to a boil.
  4. Throw grated carrots and a whole onion, season and salt.
  5. After a few minutes, add homemade noodles. It is not necessary to do it yourself, it is sold in stores.
  6. As soon as the soup boils, the heating is immediately turned off.
  7. If desired, at the end of cooking, using a teaspoon, you can add a beaten raw egg to it.

Noodle soup is eaten immediately; otherwise, when it is still standing, the noodles become sour and the soup thickens.

Secrets to Making Transparent Chicken Broth

The first rule: in order to cook a clear chicken broth, it is important to remove the foam with a slotted spoon in a timely manner.

But there are some more simple recommendations that will help to achieve the desired result:

  1. It is recommended to drain the first broth without bringing it to a boil. Then pour meat with clean water and boil again.
  2. If you “looked through” the foam, do not be discouraged, but simply strain the broth as it is ready through a sieve or gauze.
  3. The less you stir the soup during cooking, the more transparent the broth will be. And, of course, it’s important not to digest potatoes and vermicelli.
  4. For a beautiful broth color, add a little vegetable oil to it. This will give the soup a golden beautiful hue.
  5. The broth will turn out to be a more transparent color from chilled chicken, and not frozen.
  6. If you like "pure" broth, add onions and carrots in whole form, not chopped ones.
  7. Chicken can also be cooked whole, and when ready to separate from the seeds and in crushed form again sent to the pan.

Chicken soup is perhaps the simplest first dish, which is suitable to “fill the hand” of a young hostess. Try it and you will always have a hot lunch on the table - no frills, but it’s healthy and tasty.

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