Dishes cooked in a slow cooker are tastier than on the stove. Components languishing under a tightly closed lid retain their original taste and juiciness. Consider how to cook chicken soup in a slow cooker in various ways.

Multicooked Chicken Soup with Vermicelli

Chicken soup with vermicelli in a slow cooker will surely appeal to children and adults. You can take any pasta: noodles, thin "spiderwebs", "shells", "spirals" or "stars".

In the process of cooking you will need:

  • 700 g of chicken;
  • 300 g pasta;
  • 2 to 3 potato tubers;
  • bulb;
  • carrot;
  • root and parsley;
  • salt.

Operating procedure:

  1. Cut the onions and carrots, pour the slices into the multicooker bowl, preheating the vegetable oil in it. Sauté vegetables until soft in frying mode.
  2. Boil water in a saucepan and send chicken cut in portions to 5-7 minutes, and then transfer to a bowl of a multicooker for vegetables. Such a measure will prevent the release of foam, and the broth will turn out beautiful and transparent.
  3. Fry vegetables with chicken, add chopped potato tubers, pour water, pour salt and cook in the "Soup" or "Stew" mode for half an hour.
  4. Add the pasta, chopped root and parsley to the dish and simmer chicken noodle soup under the lid for another quarter hour.

Attention! If you use a thin "cobweb" for cooking, you need to put it in the soup 5 to 7 minutes before cooking. Otherwise, it will fall apart.

Cooking with mushrooms

Mushrooms will give the chicken soup a unique taste and great aroma. You can take champignons, mushrooms, chanterelles or oyster mushrooms, fresh or canned.

For cooking you will need:

  • 500 g of chicken;
  • 400 g of mushrooms;
  • several potato tubers;
  • bulb;
  • carrot;
  • greenery;
  • salt.

Cooking order:

  1. Cut onions, carrots, mushrooms and send everything fried into the appliance bowl.
  2. Divide the chicken into small pieces, add to the toasted mushrooms with vegetables and stew for a while until the meat starts to juice.
  3. Dice the potatoes and put in the bowl, pour in water, salt the dish and close the lid tightly.
  4. Cook the soup in a stewing mode for half an hour, shortly before the completion of the process, adding chopped greens.

If canned mushrooms are used in the cooking process, they are not added, but they are added along with the potatoes, after having been filtered from the brine.

Chicken Stomach Recipe

Based on chicken ventricles, you can cook spicy soup with tomatoes and canned corn. Such a dish will turn out to be very unusual and will certainly appeal to homemade ones.

For cooking you will need:

  • 500 g of chicken stomachs;
  • several potato tubers;
  • bulb;
  • carrot;
  • hot bell pepper;
  • 3 - 4 pcs. juicy tomatoes;
  • 100 g of sweet corn;
  • sprigs of cilantro or basil.

Sequencing:

  1. Rinse chicken stomachs, drain excess water and send to fry in the appliance bowl.
  2. Peel the onion, carrot, and hot pepper pod. Finely chop everything and add to the giblets.
  3. When the vegetables are soft and the ventricles are fried, put tomatoes in the soup, after removing the skins from them and rubbing the pulp on a grater.
  4. Put chopped potatoes in a dish, pour water, salt and cook in a stew mode.
  5. 5 to 7 minutes before the completion of the process add sweet corn and finely chopped greens.

At the end of cooking, do not immediately pour the soup on plates, it is better to let it brew for some time.

Chicken Rice Soup

To cook chicken soup with rice, you can take a long-grain or round variety of cereals - it does not really matter.

For work you will need:

  • 400 g chicken;
  • 100 g of rice;
  • several potatoes;
  • bulb;
  • carrot;
  • any greens.

Sequencing:

  1. Stir chopped onions and carrots in a multicooker bowl until soft.
  2. Cut chicken into small pieces and send to vegetables.
  3. Sort and rinse the rice, chop the potato tubers and add to the dish after the chicken has started the juice and fried a little.
  4. Pour in water, add salt and cook in a quenching mode.

Serve chicken soup with rice, sprinkled with portions of chopped herbs.

With dumplings in a slow cooker

Dumpling soup is very fond of young children, and adults also eat it with pleasure. To prepare such a dish is not difficult at all.

For work you will need:

  • 450 g of chicken;
  • several potatoes;
  • bulb;
  • carrot;
  • 5 to 7 branches of dill;
  • egg;
  • 50 ml of water, milk or kefir;
  • 30 g semolina;
  • flour;
  • salt.

Operating procedure:

  1. Grind onions and carrots, and then fry in the multicooker bowl.
  2. Add chicken cut into small pieces and continue cooking.
  3. Add potatoes to the dish, pour water and cook under the lid in a stewing mode for 40 minutes.
  4. Pour semolina with water, milk or kefir and let stand a little.
  5. Beat the egg with salt, combine with semolina and add flour.
  6. 10 minutes before the soup is ready, use a teaspoon to put dumplings in the soup, add salt and chopped herbs.

Tip. Many children refuse to try the soup after seeing a floating onion in it. If the dish is prepared only for babies, it is better to exclude it from the list of ingredients.

With chicken and cream

Cream makes chicken soup more satisfying and tender. It is better to take a product with a fat content of 10 to 15%.

For cooking you will need:

  • 350 g chicken fillet;
  • 3 potatoes;
  • 100 g of green peas (fresh, frozen or canned);
  • bulb;
  • carrot;
  • 250 ml cream;
  • dill;
  • salt.

Sequencing:

  1. Grind carrots and onions, simmer in a multicooker bowl until soft.
  2. Dice the fillets and add to the vegetables.
  3. Add chopped potatoes, add water, add salt and cook the dish in a stewing mode for 40 minutes.
  4. Add green peas, cream, dill and continue cooking.

You can replace peas with beans canned in their own juice.

Multicooked Chicken Soup

Puree soup will be a wonderful dinner for a child or an elderly person. However, his tenderness will conquer any healthy adult.

To cook this dish in a slow cooker, you will need these products:

  • 300 g chicken;
  • medium squash;
  • bulb;
  • garlic;
  • 50 g of sour cream;
  • greenery;
  • salt and seasoning.

Sequencing:

  1. Chop the onion and garlic, add in the multicooker bowl.
  2. Remove the peel from the zucchini, cut the pulp into cubes, put onion and garlic. Pour in water and cook in a quenching mode until soft.
  3. Cut the chicken fillet, add to the dish, add salt and seasonings.
  4. When all the ingredients are ready, mashed the soup in a blender, and then return to the multicooker bowl, add sour cream and continue cooking for another quarter hour.

Pour the prepared soup with zucchini into plates, sprinkle with herbs and serve with croutons or crackers.

With cream cheese

Domestic housewives began to prepare soups with the addition of cream cheese relatively recently, but many already liked this dish.

For cooking you will need:

  • 450 g of chicken;
  • 3 to 4 potatoes;
  • bulb;
  • carrot;
  • 2 packs of cream cheese;
  • greenery;
  • salt and seasoning.

Operating procedure:

  1. Cut the washed chicken into portions and cook in the bowl of the multicooker in the quenching mode.
  2. Grind onions and carrots, add to chicken and sauté until vegetables are tender.
  3. Cut the potatoes into strips, add to the dish, salt, season with spices and cook for 40 minutes.
  4. Put the cream cheese and cook for another quarter hour until it dissolves.

Pour the finished soup into plates, sprinkle with herbs and serve.

When you want to cook a hearty, but light first meal in haste, there is no better option than chicken soup. And when a multicooker is at hand, the process becomes completely not burdensome. Cook with pleasure and delight your family!

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