Soup with chicken breast and vegetables. For a delicious lunch - chicken breast soup

Chicken breast soup is probably one of my favorite soups. It always turns out very tasty and quite dietary. A true classic of taste. This soup is liked by children, teenagers, adults, and the elderly. Not a drop of oil, with rich chicken broth.

Salt the soup at the very end, bringing it to the desired taste. Then the amount of salt will be reduced.

Cut chicken breast into large pieces.

Pour 2.5 liters of cold water into a saucepan and put on fire. Dip the meat in the water. Make a strong fire and bring to a boil. Reduce fire. Carefully remove the risen foam with a slotted spoon and continue to cook over low heat.

Peel potatoes and carrots, wash and chop. Dip the chopped vegetables in a saucepan to the boiled meat and cook over low heat until tender.

My kids don't like onions in soup, so I boil them whole and then take them out of the pot. If you don’t have such “childish difficulties” with onions, then just chop them finely and cook with vegetables. Your diet chicken breast soup will only benefit from this.

Chicken breast cooks quickly, and the cooking time for breast soup depends on the cooking time of the potatoes. We cook the soup over low heat, do not allow a strong boil, so that the broth turns out to be transparent and, as they say, “does not saponify”.

So, the potatoes are cooked, the meat is ready, pour in the “asterisk” pasta filling. Stir immediately so that it does not stick together, and one big dumpling does not turn out. Salt and pepper to taste. I put a bay leaf. We continue to cook over low heat until the "stars" are ready.

Remove from heat, bring to the final taste, sprinkle with finely chopped dill.

Diet chicken breast soup is ready!

From the breast. This is one of the simplest and quite tasty options for the first course for dinner.

diet fantasy

There is no such part of the chicken carcass from which it would be impossible to cook soup. Almost everything is useful for this: necks, legs, wings and even offal. But chicken breast soup is the best. The dish is prepared simply and relatively quickly. Of the ingredients on the desktop, the presence of the following products is necessary: ​​for one chicken breast, you need half a liter of water, 3 potatoes, an onion, 1 carrot, a spoonful of tea salt (preferably sea salt), a couple of bay leaves, ground pepper and some greens.

Regardless of which semi-finished product is chosen, the preparation of such a soup always begins with the broth. For this you need:

1. Rinse the breast well, put in a deep saucepan and pour cold clean water.
2. Place the pot over high heat and bring to a boil.
3. Remove the foam, put a leaf of laurel, make the flame smaller and leave the meat to cook quietly.
4. After half an hour, remove the breast, cut into medium pieces and put back in the pan.
5. Peel the carrots and onions, chop them in any convenient way and add to the boiling broth.
6. Cut the peeled potatoes into cubes and also send to the boiling mass.

Chicken breast soup will be ready as soon as the potatoes are cooked. This will take no more than ten minutes. At the very end, the dish can be peppered, and it is better to add greens directly to the plate.

Useful basis

Chicken meat is very healthy, and the breast is generally considered the most dietary part of it. White meat has always been valued much more than red meat. In the old days, the broth from it was even considered medicinal. It was prepared for people weakened by a serious illness. Oddly enough, but the dietary product really gave strength and raised me to my feet. It is really tasty, moderately rich and very satisfying. Even young mothers make chicken breast soup for their babies. What is in it? Why is this part of the chicken so good? Scientists have determined that the breast contains a lot of phosphorus. It is even more than in many seafood or fish. White chicken meat contains special substances that help restore bone tissue, which is very helpful with various injuries and fractures. It has less cholesterol than, for example, legs. In addition, doctors advise eating boiled fillet for those who have problems with the stomach or intestines. Hearts can also eat it without fear. In addition, a huge amount of other minerals and vitamins makes this meat extremely useful for the human body. Despite this, it has only 20 kilocalories (per 100 grams of product). This fact was adopted by that part of people who monitor their weight.

Suitable option

As a rule, soups are cooked with the addition of any cereals. This option is most familiar to residents of Russia and other Slavic countries. One of the most common is rice chicken breast soup. Its recipe is not much different from others. The ratio of products should be approximately the following: for 350 grams of fillet - 2 potatoes, 5 tablespoons of rice, 1 carrot, 1 onion, 2 cloves of garlic, some fresh herbs and 2 processed cheese.

Cooking method:

1. Prepare broth from chicken fillet. Remove the meat to a separate plate.
2. Add rice to it along with peeled and chopped vegetables.
3. Cut the boiled chicken into slices and also put in a pan. Products should be cooked together until the potatoes are ready.
4. At the very end of the process, add grated garlic, salt and cheese.

It turns out very appetizing and fragrant chicken breast soup. The recipe will appeal to those who like fairly thick first courses or mashed soups.

Minimum calories

Chicken breast soup with vermicelli is very easy to prepare. There is even an option that allows you to turn an ordinary meal into a low-calorie concoction. The set of products for this should be almost standard: chicken fillet, vegetables (onions, carrots, potatoes), herbs, salt, pasta.

The cooking sequence is slightly different here:

1. First, the meat must be poured with water and boiled a little (10 minutes).
2. Drain the broth along with the fat into the sink.
3. Pour the meat over with fresh water and put on the stove.
4. At this time, you can work on vegetables. Cut carrots and potatoes into large enough pieces, and onions into thin rings.
5. After making sure that the meat is well cooked, pour vegetables into the pan.
6. After waiting for some time (until the potatoes are cooked), put in a boiling soup, browned onions and pasta. Vermicelli is best.

After 5-6 minutes, you can add greens and remove the pan from the heat. This soup is perfect for diet food. It will help not only to recover, but also to lose weight.

Tenderness of taste

For young children, chicken breast and potato soup is usually mashed. For this method you will need: 1 kilogram of chicken white meat, 1 carrot, onion and 5 potatoes. In addition, you still need a leek stalk, parsley, celery and parsnip roots, salt, bay leaf, pepper and any greens.

The cooking process starts as usual:

1. Cut the fillet into pieces and put in a saucepan.
2. Send chopped carrots and onions along with the roots there.
3. Pour everything with water, and then put on fire. At the very end of cooking the broth, add pepper, salt and parsley.
4. Strain the broth, pour into another container and put to boil again.
5. Add potato cubes and leeks.
6. Strain the finished broth again.
7. Put the vegetables together with the meat in a blender, salt and beat slowly.
8. Gradually adding the broth, turn the mixture into a homogeneous mass.

Put the fragrant puree on a plate and decorate with herbs. Soup in the form of a gentle cream is sure to please young children and older people.

Equipment at the service of the hostess

Nowadays, there are a huge number of kitchen appliances that help housewives cope with hard work. Take, for example, a multicooker. Its possibilities are amazing. The best assistant in cooking is not worth wishing for. Knowing how much time and effort it usually takes for first courses, you can’t even believe how easy and fast you can cook chicken breast soup in a slow cooker.

First you need to lay out all the products on the desktop. You will need such a set: 2 breasts (pre-remove the skin), onion, salt, 1 carrot, vegetable oil and any vermicelli.

Rules and preparation steps:

1. Put the chopped onion in a bowl and sauté it in oil, setting the “Frying” mode.
2. Put the rest of the products there, after cutting them at your discretion, and pour everything with water. Turn on the "Extinguishing" mode.
3. At the very end of cooking, add spices and pasta.

Smart technology allows the hostess to forget about work for a while. You do not need to ensure that the boiling mass does not escape, constantly adjusting the strength of the flame. With a multicooker it is always calm, fast and very clean, which is also important.

One of the most popular first courses that can be constantly improved is chicken soup. A truly sunny broth and chunks of meat make this dish amazingly tasty and nutritious.

A very simple option for which you always have the necessary products at home.

What you need:

• water 2.5 l;
• 2-3 pcs. chicken fillet;
• 6 medium potatoes;
• 2 medium onions;
• 1 large carrot;
• 2-3 bay leaves;
• salt, pepper, seasonings for soup.

Cooking step by step:

1. Wash the meat, cut into medium slices, pour water into the dishes, do not forget to put seasonings. When it boils, remove the resulting foam, then simmer over low heat for another 20 minutes.
2. Cut vegetables into cubes. When the broth is ready, add them to the bowl. Cook for about another half an hour and make sure that the potatoes do not turn into porridge, boiled.
3. As soon as the vegetables are cooked, turn off the heat and leave covered on the stove for another ten minutes, this makes the taste brighter.

Then spread on plates, you can put half a boiled egg.

Recipe with vermicelli

One of the most common cooking options, which will take a little longer than the previous one.

Compound:

• 600 g chicken fillet;
• 2-2.5 liters of water;
• 1 large carrot;
• 2 medium onions;
• 4-5 potatoes;
• 150-200 g of vermicelli;
• 2 tsp vegetable oil;
• bay leaf, spices to taste.

How to cook:

1. Cut the fillet into neat pieces, boil, remove the foam and leave to cook for another 20-30 minutes.
2. Chop vegetables. Pass to a light golden hue. Add the roast, potatoes and seasonings to the chicken. Cook for 20 minutes, checking the softness of the potatoes, then add the vermicelli and leave for another 5 minutes.
3. Turn off the stove, leave the dish on it for another 10 minutes under the lid.

When serving, you can decorate the chicken breast soup with noodles parsley, grated egg.

How to make broccoli soup

Puree soup is a great way to diversify a bored classic way of cooking according to a classic recipe.

Required products:

• 1.5-2 liters of water;
• 500 g chicken fillet;
• 300 g of broccoli;
• 4 potatoes;
• 1 medium carrot;
• 1 large onion;
• 1 glass of cream;
• 50 g of grated parmesan;
• 100 g wheat croutons;
• salt, pepper to taste.

How to cook step by step:

1. Boil the fillet and onion for half an hour, constantly removing the foam.
2. After half an hour, add the potato cubes. Broccoli should be cooked last to keep its color, season it. Cook 10 minutes.
3. Cut up the chicken. Pour everything into a blender, make a puree, pour it back into the pan. Pour the cream into the soup and heat, not letting them boil.
4. Divide into bowls and add chicken pieces to each. Top with croutons.

Chicken breast soup looks appetizing and will turn out very tasty.

Diet soup with chicken breast

A simple step-by-step recipe will come in handy for those who fight for every centimeter dropped. This is really a real soup for weight loss.

Compound:

• 500 g chicken fillet;
• 3 medium potatoes;
• 3 carrots;
• 3 small onions;
• 50 g of vermicelli or noodles;

Cooking step by step:

1. Cook the washed and chopped chicken over low heat until boiling, removing the foam.
2. Peel and chop vegetables. Boil for 15 minutes, add potatoes and vermicelli, season the soup, cook for 5 minutes.
3. Remove from heat, keep the broth covered for another 10 minutes.
4. Serve with celery and herbs.

Advice! After the water with the meat boils, take out the fillet, drain the liquid and pour in a new batch!

Chicken soup with peas

A recipe in which all products are combined just perfectly. We advise you to try!

Compound:

• 2 liters of water;
• 500 g chicken fillet;
• 2 potatoes;
• 2 carrots;
• 2 onions;
• 200 g green peas (can be frozen);
• 2 cloves of garlic;
• 1 st. l. vegetable oil;
• salt, pepper, bay leaf to taste.

Cooking step by step:

1. Cut off a quarter from the onion. Put on the chicken, season. Boil, remove the foam, reduce the heat and put on the stove for another 20 minutes.
2. Cut the carrots into neat cubes, finely chop the garlic and onion. Pass in the pan.
3. Cut the potatoes into large chunks. Add all vegetables to chicken. Add seasonings again, when the soup boils, put it on low heat for 10 minutes.
4. At the end, add the green peas to the soup and leave on the stove for 5 minutes.
5. The soup is ready. You can submit.

The broth will turn out beautiful and transparent, and the green color will only decorate the dish.

Soup with cabbage and dumplings

Fresh cooking idea. Chicken breast soup becomes more satisfying and tasty thanks to dumplings.

What do you need:

• 1 skinless chicken breast;
• 1/4 head of cabbage;
• 1 onion;
• 1 egg;
• 2 tbsp. l. flour;
• spices.

How to cook:

1. Cut the chicken fillet, boil for 10 minutes, remove the foam.
2. Chop vegetables. Put everything to the chicken, season, cook until they are ready.
3. Mix the beaten egg with flour and a pinch of salt. Transfer the resulting dough to a plate with a teaspoon, forming dumplings. Simmer the soup for another 15 minutes.

Serve the soup with finely chopped dill and parsley.

Cheese soup with chicken breast

Cheese lovers will not remain indifferent to this soup. An amazing combination of ingredients gives rise to new facets of the taste of a familiar dish.

What you need:

• 500 g chicken fillet;
• 200 g of champignons;
• 4 potatoes;
• 3 onions;
• 1 large carrot;
• 500 ml cream 33%;
• 300 g of processed cheese;
• 20 g butter;
• spices to taste.

How to cook:

1. Boil the broth, remove the foam. Cut large potatoes, grate carrots, send to the pan, sprinkle with spices.
2. Mushrooms, onion cut and fry.
3. We take out the chicken. Bring the vegetable broth in a blender until smooth. Cut the chicken into slices, then put it together with the mushrooms in the vegetable mass.
4. Put the chopped cheese in a saucepan, boil the soup and keep it on the stove for another 10 minutes, stirring.
5. When the cheese is melted, pour in the cream. Boil again for 3 minutes.
6. Croutons and herbs are a great garnish if you put them before serving.

Chicken breast soup is a versatile dish that goes well with any ingredient. These soups are also universal in that it is possible to regulate the calorie content of the dish, because by sautéing fresh vegetables and adding chicken meat you get a delicious dietary soup, and adding potatoes and vermicelli - a hearty lunch.

A distinctive feature of chicken breast soups is the ease and speed of preparation. It is not necessary to fry, steam and is constantly at the stove. Soups can be said to be prepared on their own, it is enough to put all the ingredients in a saucepan, add water and turn on the fire.

Undoubtedly, it is very important to prepare the right base for the soup. It can be vegetable or chicken broth. It can be cooked in advance the day before - in the evening, then the time saved for cooking can be usefully spent on yourself. For a meat or vegetable base, vegetables and a bouquet of garni must be added to the broth.

We prepare a bouquet of garni: we tie a few sprigs of thyme, dill and parsley, bay leaf with a thread. Press a couple of cloves of garlic with a knife and add to the bouquet.

How to cook chicken breast soup - 15 varieties

The fastest soup you can think of - with chicken breast and carrots. “Light” soup is quite simple, no special cooking skills are required. The most important thing is to salt in moderation and not overdo it with spices.

Ingredients:

• Potatoes 3 pcs.
• Carrot 1 pc.
• Onion 1 pc.
• Chicken breast 1 pc.
• parsley
• Vegetable oil for frying

Cooking:

We cut the breast into arbitrary pieces and put it in a pan, fill it with water and put it on fire. Salt and pepper, add spices as desired.

We rub the carrots on a coarse grater, cut the onion into cubes. Saute carrots and onions in oil. Potato mode in large cubes.

After the breast is cooked. We put the potatoes. After that, we wait for boiling and after 15 minutes the soup is ready. Sprinkle with finely chopped herbs.

Smoked chicken breast soup “Pea Madness” will lure all household members into the kitchen with its aroma alone, and after tasting at least one spoon, it is simply impossible to stop. The soup is very satisfying due to protein peas.

Ingredients:

• Peas 100 g
• Potatoes 2 pcs.
• Smoked chicken breast 300 g
• Carrot 1 pc.
• Onion 1 pc.
• Vegetable oil for frying

Cooking:

Peas must be soaked overnight. Then rinse it thoroughly. Cut the smoked breast into cubes and cook with peas for 40 minutes.

Then add potatoes. At this time, we pass carrots and onions in vegetable oil. When the potatoes boil, cook for 15 minutes. Add roast.

We let it brew for 15 minutes under the lid.

The most appetizing chicken breast soup "Homemade" with vermicelli. Especially such a dish is to the taste of the children's half, because not a single child will refuse vermicelli soup. By adding whole quail eggs here, this soup will become not only a decoration of the dining table, but also a hearty self-sufficient dish.

For soups with vermicelli, thin noodles or gossamer vermicelli are suitable. Long noodles must first be broken, then added to the boiling broth. It cooks very quickly in 5 minutes.

Ingredients:

• Chicken breast 500 g
• Vermicelli small gossamer 2 tbsp.
• Carrots 2 pcs.
• Onion 1 pc.
• Garlic 4 cloves
• Potato 1 pc.
• Celery root 1 pc.
• Parsley 3 sprigs
• Dill 1 sprig
• Bay leaf 2 pcs.
• Thyme 1 sprig

Cooking:

Put the chicken breast, carrots and onions in a saucepan and cover with cold water, put on fire.

We prepare a bouquet of garni, we tie all the branches with a thread: dill, parsley, thyme and 2 cloves of garlic.

Garlic does not need to be peeled, it needs to be pressed with a knife. We put our bouquet to the meat. The broth should be cooked within 40 minutes after boiling.

After the time has elapsed, we take out everything contained in the pan and put the potatoes in the broth. Discard the boiled onion and bouquet garni.

Roughly chop the carrots and breast. After boiling, the potatoes are cooked for 15 minutes, then add the meat, carrots, celery root and vermicelli.

Cook for another 5-7 minutes. Then add finely chopped herbs and garlic. Turn off, cover with a lid and let it brew for 30 minutes.

Cheese soups are very attractive with their delicate taste, soup with chicken breast and processed cheese belongs to such dishes. "Cheese" soup turns out to be quite a thick consistency. The ingredients can be killed with a blender and you get a creamy soup.

Ingredients:

• Chicken breast 2 pcs.
• Potatoes 3 pcs.
• Carrot 1 pc.
• Onion 1 pc.
• Processed cheese 2 pcs.
• Vegetable oil
• Greens

Cooking:

Boil the chicken breast in salted water with a bouquet of garni. After 30 minutes, we take out the seasonings and meat, the mode is arbitrary pieces.

We make frying of onions and carrots in vegetable oil. Add potatoes to soup. Cook for 15-20 minutes.

When ready, pour the frying, meat and diced cheese. Stir until they are completely dissolved.

If you want the soup to be thick: fry 2 tablespoons in vegetable oil. flour and at the end of the preparation of the soup add such a frying.

Soup "Crunchy" from chicken breast with eggs is a protein soup, especially popular among athletes and people who are on a protein diet. A pot of this soup has 150 g of protein and 40 g of fat. The serving of eggs is interesting in this dish - they are fried in an omelet. When serving, you can sprinkle with crackers.

Ingredients:

• Chicken breast 500 g
• Chicken eggs 5 pcs.
• Carrots 2 pcs.
• Onion 2 pcs.
• Croutons 50 g
• Vegetable oil for frying

Cooking:

We cut the chicken meat into cubes and put it in a saucepan, pour 2 liters of water. Break the eggs into a deep bowl and beat with a whisk.

Pour the egg mixture into a frying pan hot with oil and fry until cooked on both sides.

We grate the carrots, chop the onion finely and fry in the same pan.

Cut the egg pancake into slices and put in the soup along with the vegetable frying. Salt and pepper, cook for another 3 minutes. Serve the soup in bowls with a bed of croutons.

Soup "Yum-yum" from chicken breast with buckwheat is very light and quite satisfying, but the most important low-calorie dish. You can try several cooking options: in the first, you can make meatballs from the chicken breast, in the second, you can simply boil and cut.

Ingredients:

• Chicken breast 1 pc.
• Onion 1 pc.
• Carrot 1 pc.
• Buckwheat 4 tbsp
• Potatoes 3 pcs.
• Celery 1 pc.
• Greens
• Vegetable oil for frying

Cooking:

Boil the chicken fillet, salt, pepper, put a bay leaf. We make frying in vegetable oil from grated carrots and finely chopped onions.

When ready, take out the meat and cut it into cubes. Put potatoes, buckwheat and celery into the broth. 20 minutes after boiling, add vegetable frying.

Boil for another 5 minutes. The soup is ready.

Delicious, light and summer-like fresh soup "Vitamin" from chicken breast with zucchini, a great alternative to hearty and mega-calorie lunch soups. For a child, such a soup can be chopped in a blender and the output will be a healthy mashed soup, or for your household, you can diversify the standard stew with mashed soup.

Ingredients:

• Chicken breast 2 pcs.
• Carrots 2 pcs.
• Onion 1 pc.
• Celery 1 pc.
• Zucchini squash 1 pc.
• Bulgarian pepper 1 pc.
• White cabbage 150 g

Cooking:

Boil the chicken breast in salted water. After boiling, remove the foam.

If this soup is prepared for a small child, the first broth must be drained and the dish cooked on the second broth. So you protect the child from harmful substances that may have been fed to the chicken.

We rub carrots on a coarse grater. Chop the onion and fry the vegetables in a hot frying pan with vegetable oil.

Finely chop the cabbage, bell peppers, zucchini and celery and send to the already prepared meat.

Add sliced ​​bell peppers. Let simmer for 5 minutes, then salt and pepper to taste. We take out the meat and disassemble it into fibers.

Then return to the pot again. After 10 minutes, the dish is ready.

"Taron" vitamin soup made from pearl barley, chicken breast and cauliflower is an excellent assistant in restoring strength and giving vigor. It has long been known that barley is a cereal that includes the entire periodic table, but the most important thing is that barley has collagen, i.e. after eating a bowl of soup, a charge of youth is guaranteed.

Ingredients:

• Chicken breast 1 pc.
• Potatoes 3 pcs.
• Onion 1 pc.
• Carrots 2 pcs.
• Cauliflower 200 g

Cooking:

We prepare the broth from chicken breast, whole peeled carrots and half an onion. After boiling, we fall asleep barley.

Barley must be soaked overnight. Barley is cooked from 40 to 100 minutes.

Salt and pepper to taste. It will take about 30 minutes. We divide the cauliflower into inflorescences, three carrots on a coarse grater, cut the onion and potatoes into cubes.

When the meat is ready, we take it out and divide it into fibers. Put all the vegetables in a saucepan and cook for 20 minutes.

Chicken breast soup with beans, corn, vegetables and spices is called Enchilada. The soup, originally from Spain, will especially please very busy housewives. After all, it is very simple to cook, but it turns out it is very thick and satisfying.

Ingredients:

• Chicken breast 300 g
• Canned red beans 1 can
• Canned corn 1 can
• Tomatoes 400 g
• Onion 1 50 g
• Chicken broth 2 l
• Garlic 3 cloves
• Flour 2 tbsp
• Tomato paste 2 tbsp
• Cumin ½ tsp
• Oregano ½ tsp
• Hot red pepper ½ tsp
• Dried garlic ½ tsp
• Coriander
• Vegetable oil

Cooking:

Pour flour into vegetable oil heated in a pan and fry, then add spices: oregano, hot pepper, dried garlic, cumin, coriander and tomato paste.

Add 100 ml of chicken broth, simmer until the sauce has a thick consistency.

In a preheated pan, heat up vegetable oil and add finely chopped onions, tomatoes, garlic.

When vegetables are ready, add beans and corn. Then pour the sauce and send the chicken meat, pour the broth and cook for 1 hour.

Smoked Cream Chicken Breast Soup with Sausage is an interesting and tasty option when there is very little time, and lunch, as always, is on schedule. It cooks quickly and the ingredients are always in the fridge.

Ingredients:

• Chicken breast 1 pc.
• Smoked sausage 150 g
• Potatoes 2 pcs.
• Carrot 1 pc.
• Processed cheese 1 pc.
• Black olives b/c 100 g

Cooking:

Boil the chicken breast in salted water. In 30 minutes. We take out the meat from the pan and divide it into fibers. Put the potatoes in the broth.

Fry onions and carrots in a hot pan. When ready, add sausage, cut into slices.

When the potatoes are ready, lay the frying with sausage, and diced processed cheese. Cook for another 10 minutes.

Serve soup with sliced ​​olives.

What could be better than a hot dish in the cold season, and in the summer heat such soups relieve fatigue and give strength. Zarya Vigorous Chicken Breast Soup with Rice is a quick and simple soup, but very tasty. If you add here instead of ordinary rice, for example, black, which is considered the most useful of all known cereals.

Black rice should be washed twice. Cooking time for rice is 25-30 minutes.

Ingredients:

• Carrot 1 pc.
• Onion 1 pc.
• Potatoes 3 pcs.
• Rice 4 tbsp.
• Chicken fillet 1 pc.
• Adjika spicy 1 tbsp

Cooking:

Pour vegetable oil into a heated pan and fry carrots and onions.

We cut the chicken fillet and potatoes into large cubes, add to the frying, fry for 10 minutes.

Then fill with water and add rice, salt and pepper to taste. Cook for 30 minutes, constantly removing the foam. When ready, add finely chopped greens.

Soup "Antidepressant" with a fat-burning effect, that's what they call chicken breast soup with chickpeas. After all, few people know that these beans are fraught with many useful trace elements that prevent obesity and reduce the level of irritability.

Ingredients:

• Canned chickpeas 1 can
• Chicken breast 2 pcs.
• Carrot 1 pc.
• Potatoes 2 pcs.
• Leek 2 stalks

Cooking:

Boil pre-washed chicken breast. After 30 minutes, salt, pepper and add chopped potatoes, leeks and carrots.

After boiling, cook for another 15 minutes. Then add chickpeas. Turn off the stove and let the soup brew for 30 minutes.

Soup "Original" from chicken breast with green peas is motley in appearance, in it all the ingredients differ in color, so just looking at this dish already awakens the appetite. The taste is in no way inferior to the appearance.

Ingredients:

• Chicken breast 2 pcs.
• Carrots 1-2 pcs.
• Potatoes 600 g
• Green peas 150-200 g
• Onion 1 pc.
• Spices and bay leaf optional.
• Greens

Cooking:

We send the chicken breast and a whole onion to cold water.

After 20 minutes after boiling, take out the meat and onions, divide the chicken into fibers, discard the onions. Add coarsely chopped carrots and potatoes to the broth, boil for 15 minutes.

At the end of time, we fall asleep freshly frozen peas, add chicken, salt and pepper, spices as desired and cook for 10 minutes.

After cooking, add chopped greens to the soup.

An excellent classic soup made from light chicken breast and quail eggs. Very fast in preparation and fairly loved by the children's half.

Eggs must be boiled before serving the soup and put in portions for each. Do not put them directly in the soup pot, as it will quickly deteriorate.

Ingredients:

• Quail eggs 10 pcs.
• Chicken breast 1 pc.
• Noodles 20 g
• Potatoes 3 pcs.
• Carrot 1 pc.
• Green onions 1 bunch

Cooking:

Boil the chicken fillet, salt and pepper the water. After 20 minutes, add chopped potatoes and carrots.

Boil quail eggs for 10 minutes. We break the noodles into 3 parts and add to the soup at the end of cooking, cook for another 5 minutes.

The noodles will reach under the closed cover, in 15 minutes. When serving, sprinkle with finely chopped green onions and place quail eggs on each plate.

Very tasty and low-calorie soup with vegetables and chicken breast. Soup "Mushroom Picker in the Forest" will help you recover from an illness and is just perfect for dieters.

By adding spices such as cumin, coriander and nutmeg, which go well with cabbage dishes, your soup will become even more interesting and take on an unusual shade of spices.

Ingredients:

• Chicken breast 600 g
• Champignon mushrooms 150 g
• Broccoli 150 g
• Cauliflower 150 g
• Onion 1 pc.
• Chicken broth 2 l
• Greens

Cooking:

Dip the chicken meat in cold water, salt and pepper to taste.

We prepare vegetables: we disassemble the cauliflower and broccoli into small inflorescences, cut the onion into cubes, mushrooms into slices.

When ready, take out the meat and add vegetables to the broth. Cook until the cabbage is ready, put the meat back in and cook for another 5 minutes.

When serving, sprinkle with chopped herbs.

Chicken soup even sounds delicious and appetizing, but with homemade noodles or dumplings ... And although a popular proverb says that if there was a chicken, the fool would cook, you can only agree with this in some way: chicken soups are obviously successful. Chicken meat is an indispensable product for its biochemical data, and properly prepared chicken broth is a great pleasure for both adults and children.

So that the process of cooking chicken soup does not give you unnecessary trouble, you need to choose the right pot, the volume of which would have a margin of free space (1-1.5 liters) to avoid splashing out its boiling contents. It is important to at least approximately calculate the portion size of this content: approximately 3-4 servings are obtained from 1 liter of chicken soup.

You can cook chicken soup from any parts of a processed and gutted chicken carcass - it depends on your choice which part to use where, but there must be bones for broth fat. If you have a fillet, put a soup set with it to richen the broth. Frozen chicken carcass or a set must be thawed before cooking and rinsed thoroughly in several waters.

1. Homemade chicken noodle soup recipe

An absolutely win-win soup that can please both guests and household members on weekdays and holidays. Products for such a soup are almost always at hand.

Ingredients:

• fresh onion - 2 medium onions;
• sweet pepper - half a pod;
• fresh potatoes - 4-5 pieces;
• drinking water - 3 liters;
• fresh chicken egg for noodles - 1 piece;
• flour for noodles.

How to prepare homemade chicken noodle soup:

1. On high heat, bring the contents of the pan to a boil, reduce the heat to moderate and even low heat and cook for 40-50 minutes.
2. While the broth is being cooked, you need to prepare homemade noodles, for which in a bowl knead a stiff dough from flour and 1 egg. Roll out the tightly kneaded dough as thin as possible with a sheet, from which cut into narrow ribbons of your preferred length.
3. Cut the peeled fresh potatoes into cubes, cut the peeled fresh carrots into thin sticks or rub on a coarse grater, chop the onion into cubes and cut the sweet pepper into squares or strips. Fry all chopped vegetables, except potatoes, in olive oil for no longer than 4-5 minutes, then lower them together with potatoes into a boiling ready-made broth, after removing the cooked meat from it.
4. The entire contents of the pot should be cooked over medium heat for 10-12 minutes, and then the finished chicken, cleaned of bones and cartilage, and homemade noodles cooked for the broth are returned to the chicken soup. In this composition, cook the chicken soup from boiling for another 5 minutes. Serve the soup hot in tureens or deep bowls and garnish with chopped dill or parsley and half a boiled egg on top.

2. Homemade Chicken Noodle Soup

It would seem that chicken soup with noodles is not much different from chicken soup with homemade noodles, but cooking it is much easier, although the taste of homemade noodles is something!

Ingredients:

• chicken soup set: legs, thighs, breasts - 500-600 grams;
• fresh carrots - 2 medium roots;
• vermicelli - 100-150 grams
• fresh potatoes - 4-5 pieces;
• boiled chicken egg to decorate the soup - 1 piece;
• pepper, salt, bay leaf and herbs - to taste;
• drinking water - 3 liters.

Homemade Chicken Noodle Soup:

1. Pour water in the calculated volume into a pan of a suitable volume, put the washed soup set. Along with it, salt and spices, except for the bay leaf, which is correct to lay a couple of minutes before the end of the cooking of the broth and be sure to remove and discard.
2. You can immediately put coarsely chopped carrots and a whole peeled onion into the pan, so that later they can be removed and thrown away. Bring the contents of the pan to a boil over high heat, then transfer it to medium or even low mode and remove the periodically generated noise with a slotted spoon so that the broth is transparent and without noise flakes.
3. Cooking time for chicken broth is about 50 minutes, and diced fresh potatoes put 20 minutes before this time, although there is an option without potatoes at all. Remove boiled vegetables and meat before laying potatoes.
4. As an option: the broth is cooked without carrots and onions, and a short time is made from them - 3-5 minutes - light frying in vegetable or olive oil and laid out in a boiled soup.
5. After laying the fried vegetables, the soup should boil over low heat for about 12 minutes, then return the sorted boiled chicken meat to it and start the vermicelli with it. After 3-5 minutes, remove the pot of soup from the heat and leave covered for half an hour. Serve hot in tureens or deep bowls, topped with chopped dill or parsley, half a hard-boiled egg.

3. Recipe for chicken soup with dumplings

The variant of chicken soup with dumplings is very attractive, and don't be intimidated by the word "dumplings" - they are even easier to cook than homemade noodles. But it brings variety to the home menu.

Ingredients:

• chicken soup set: legs, thighs, breasts - 500-600 grams;
• fresh carrots - 1-2 medium roots;
• fresh onion - 1 medium onion;
• fresh potatoes - 1-2 pieces;
• fresh sweet pepper - 1 piece;
• pepper, salt, bay leaf and herbs - to taste;
• drinking water - 3 liters.

For dumplings:

• fresh chicken egg - 1 piece;
• flour - how much will go in;
• fresh garlic - 1 clove;
• fresh chopped greens - by preference;
• vegetable oil - 1 tablespoon.

Cooking Chicken Soup with Dumplings:

1. Pour water in the calculated volume into a pan of a suitable volume, put the washed soup set. Along with it, salt and spices, except for the bay leaf, which is correct to lay a couple of minutes before the end of the cooking of the broth and be sure to remove and discard. Boil the broth with chicken for no more than 50 minutes, periodically removing the resulting noise with a slotted spoon so that the broth is cooked transparent and without flakes. If you prefer such a soup with potatoes, then add the diced peeled potatoes to the broth 20-25 minutes before its final cooking.
2. Peeled and washed onions, sweet peppers and carrots rub-cut and fry in vegetable oil for 5-7 minutes with constant stirring. Run the cooked fried vegetables into the broth after the dumplings are ready.
3. While the broth is being cooked, without wasting time, start making dough for dumplings. Divide the chicken egg into protein and yolk, put the first one temporarily in the refrigerator. Put the yolk, butter, 3-4 tablespoons of flour and salt in a suitable bowl - mix everything thoroughly and pour in the mass of 150-200 milliliters of hot chicken broth while stirring, adding chopped garlic and herbs. Add more flour so that the dough for dumplings turns out to be the consistency of sour cream.
4. Take the chilled protein of a fresh chicken egg, beat it into a thick foam and gradually introduce the dumplings into the creamy dough. By this time, the potatoes should be almost cooked and you can start dumplings into the boiling broth. The process is simple, but first you need to dip a teaspoon into the hot broth and immediately, picking up the dough, lower it into the boiling water of the broth. Dip the spoon every time so that the dough does not boil on it and the dumplings turn out the same. Ready dumplings noticeably increase in volume and float up and you need to cook them for 3-4 minutes, then start the fried vegetables and continue to cook on low heat for the last 5 minutes.
5. Chicken soup with dumplings is ready. This soup is served hot in tureens or deep portioned plates, garnished with chopped herbs on top. Additional spices are used according to taste.

4. Chicken Rice Soup Recipe

There are no strictly fundamental differences from other chicken soups in this recipe, but rice is quite capricious and does not forgive violations of the rules for its preparation.

Ingredients:

• chicken soup set: legs, thighs, breasts - 500-600 grams;
• fresh carrots - 2 medium roots;
• fresh onion - 1 medium onion;
• rice - 0.5 cups;
• boiled chicken egg - 1 piece;
• pepper, salt, bay leaf and herbs - to taste;
• drinking water - 3 liters.

Cook chicken soup with rice like this:

1. Pour water in the calculated volume into a pan of a suitable volume, put the washed soup set. Along with it, salt and spices, except for the bay leaf, which is correct to lay a couple of minutes before the end of the cooking of the broth and be sure to remove and discard.
2. Towards the end of the chicken broth cooking, peel the onions and carrots, wash them and chop them for light frying in a pan in vegetable oil.
3. Remove the chicken from the prepared broth and immediately put the washed rice into it and cook it until tender, at the end of cooking put the fried vegetables into the pan with chicken soup, simmer the soup for about 5 minutes over low heat. Remove the finished chicken soup from the heat and let it brew for half an hour. Serve hot with chopped herbs, spices of your choice and half a boiled egg.

5. Easy Chicken Soup Recipe

This recipe is for lovers of pureed soups, which must be cooked with flour and cream.

Ingredients:

• chicken fillet not on the bone - 300 grams;
• flour - 1 tablespoon;
• fresh cream - 200 grams;
• butter - 20 grams;
• celery root - 50 grams;
• salt and pepper - to taste;
• chopped fresh herbs to decorate the soup.

According to the recipe: chicken puree soup - cook like this:

1. Rinse the chicken fillet, pat dry with paper towels and cut into small pieces. Wash and peel the celery root, finely chop it. Fry flour in butter in a frying pan until golden brown and, putting chopped celery there, fry it together with flour with constant stirring for no more than five minutes.
2. Add the diced chicken fillet to the flour-fried celery and pour 1/3 of the cream into the pan. While stirring, simmer the fillet with celery over low heat until the meat is ready, remove from heat and cool.
3. As soon as the meat with celery and cream has cooled down enough, put it in a blender, where it is crushed to a puree consistency, add the rest of the cream and beat again.

Warm up the puree chicken soup and, pouring into plates, sprinkle with prepared chopped herbs on top.

6. Spring Chicken Sorrel Soup Recipe

You need to cook such a soup in early spring, until the sorrel is "oversaturated" with oxalic acid due to the cool temperature, but if you really want such a soup when it's warm, then at the very end of cooking, you need to add chalk on the tip of the knife.

Ingredients:

• chicken meat - 500 grams;
• fresh sorrel - 200 grams;
• fresh potatoes - 3 pieces;
• fresh carrots - 1 root;
• onion - 1 piece;
• vegetable oil - 3 tablespoons;
• table salt - to taste;
• bay leaf and black peppercorns;
• drinking water - 2.5 liters.

Cook chicken soup with sorrel according to the recipe as follows:

1. Rinse the chicken meat, cut into pieces and place in a pan of a suitable volume, where pour water and put bay leaf and peppercorns. Boil the broth after boiling until the meat is ready, constantly removing the foam with a slotted spoon so that the broth is perfectly transparent, and you need to salt it at the end of cooking.
2. Peel and wash the vegetables: grate the carrots on a coarse grater, finely chop the onion with a knife. Shredded vegetables fry in a pan in vegetable or olive oil. Wash the peeled potatoes and cut into cubes. Cut the washed sorrel with a knife.
3. Remove the chicken from the prepared broth to a dish. And run chopped potatoes and chopped sorrel into the broth, which are boiled for 10 minutes over medium heat. Then add the boiled chicken meat sorted from the bones into the soup and cook the chicken soup with sorrel over low heat.

7. Recipe for chicken soup with corn

Chicken soup is good with any cereals and pasta - good company for it and canned corn.

Ingredients:

• chicken meat - 300-400 grams;
• fresh carrots - 1 large root;
• ripe fresh tomato - 1 piece;
• sweet pepper - 1 piece;
• fresh chicken eggs - 3 pieces;
• canned corn - 1 jar;
• salt and spices - to taste;

According to a simple recipe, cook chicken soup with corn like this:

1. Prepared chicken meat, peppercorns and bay leaf, washed and peeled fresh carrot root, washed tomato and sweet pepper whole, put in a saucepan with boiling water and cook for 40 minutes, periodically removing the resulting noise.
2. From the finished broth, remaining on a low fire, remove the chicken and vegetables. Use the vegetables at your discretion, and free the chicken meat from the bones and return it to the pot with the broth, put the strained corn and finely chopped fresh herbs in the same place.
3. Beat fresh chicken eggs and slowly pour into the boiling broth with continuous stirring. As soon as the soup boils again, remove it from the heat and let it sweat under the lid for 30 minutes. Serve hot with croutons.

8. Recipe for chicken soup with mushrooms in Polish

Chicken soup with mushrooms and even in Polish - intriguing after all! Let's now figure out what products are needed to prepare this version of chicken soup ...

Ingredients:

• chicken fillet - 500 grams;
• champignons - 400 grams;
• thin vermicelli - 50 grams;
• onion - 2 pieces;
• tomato puree - 100 grams;
• fresh carrots - 1 root;
• greens fresh dill and parsley - a few branches;
• salt and ground black pepper - to taste.

Chicken soup with mushrooms in Polish cook like this:

1. Put the prepared chicken fillet in a saucepan with water and cook for 40 minutes, periodically removing the resulting noise.
2. Peel vegetables and mushrooms, wash and cut the mushrooms into plates, carrots into thin slices, and onions into cubes.
3. Remove the finished chicken fillet from the broth, cool enough and cut into large bars. Run the chopped mushrooms and vegetables into the boiling broth and cook until the onion is soft.
4. 5 minutes before the soup is ready, put the chopped meat and tomato puree into the pan. At the very end of cooking, add vermicelli and let it boil for only 1 minute.
5. It remains to season with salt and pepper. Remove soup from heat, pour into bowls and serve hot, garnished with chopped fresh herbs.

9. Chicken Egg Soup Recipe

Ingredients:

• chicken meat - 400 grams;
• bouillon cubes - 2 pieces;
• chicken egg - 1 piece;
• fresh potatoes - 4 pieces;
• fresh carrots - 1 root;
• fresh onion - 1 piece;
• salt - to taste;
• fresh dill greens - optional.

1. Put the prepared chicken meat in a saucepan with water, put on fire and bring to a boil. Then add the peeled whole onion and reduce the heat. Cook for another 15 minutes.
2. Cut the peeled and washed carrots, cut into cubes and send to the broth, which is cooked on low heat for another 15 minutes.
3. By this time, peel and cut the potatoes into slices and put them into the broth, which continue to cook until the potatoes are ready.
4. By the time the potatoes are ready, add a couple of chopped bouillon cubes to the soup, beat the salted fresh egg and pour it in a stream into the boiling soup while stirring. Finish cooking chicken soup with an egg by adding bay leaves and fresh chopped herbs.

10. The Original Broccoli Chicken Soup Recipe

A very attractive recipe for chicken broccoli soup - everything is in it: both taste, and benefits, and looks attractive. With this soup, you can surprise your household and even guests if you cook it clearly according to our recipe.

Ingredients:

• chicken breast - 500 grams;
• broccoli cabbage - 400 grams;
• fresh carrots - 1 root;
• onion - 1 piece;
• olive oil - 3 tablespoons;
• drinking water - 2 liters;
• salt and pepper - to taste;
• fresh herbs - optional.

According to the original recipe: chicken soup with broccoli - cook like this:

1. Place the chicken breasts in a pot of water, bring them to a boil and remove, and leave the broth on the fire for another 30 minutes.
2. Slightly cooled meat disassemble into pieces. Cut the peeled onion into half rings and fry it in a pan with olive oil until tender. Cut the peeled carrots into wheels and add to the fried onions and continue to fry them together for 5 minutes.
3. Rinse the broccoli disassembled into inflorescences under running water and let it drain in a colander, then add it to the vegetables and simmer over low heat under a lid for 10 minutes.
4. It remains to add chicken meat and stewed vegetables, salt, pepper and other spices to the boiling broth and continue to cook chicken soup with broccoli for 20 minutes. Serve the soup hot with sour cream in each serving.

1. It is very important to cook the chicken broth over low heat so that it turns out to be light and transparent. Be sure to remove the noise with a special slotted spoon so as not to spoil the look of the broth with ugly flakes.
2. Roasted carrots will add a pleasant amber hue to the broth. If it is not in the recipe, turmeric will cope with this, for example.

Chicken puree soup accepts any vegetables: pumpkin, zucchini, potatoes. They should be pre-cooked separately and added to the blender along with other recipe ingredients for puree soup. You can’t spoil the puree soup with vegetables, but reasonable proportions must be observed.

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