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Chicken broth soup: the best recipes with step by step photos

Chicken broth is the first dish that is eaten without any additional ingredients. Often this broth is recommended for people to restore physical strength when the body is weakened. When cooking this dish, you can put the whole onion and carrot, and at the end take out. The broth will be much more beautiful and more useful.

Having added vermicelli, potatoes, mushrooms, greens, egg to it, we will receive nourishing rich soup. You can fry croutons and rub garlic — it will not be superfluous.

There are certain important points during cooking: after boiling, it is necessary to reduce the flame, add salt and collect foam from above, otherwise the broth will not turn out to be beautiful yellowish, but cloudy and whitish.

The budget option is a ham or thigh from a deli. But the fat in this case will not be as useful as from poultry.

Lentil soup on homemade chicken — is among the most useful, because lentils are completely harmless to the stomach. During cultivation, it does not absorb toxic elements. And in contrast to their legume relatives does not require prior long soaking.

After washing and slightly drying a quarter of the bird, boil it in salted water with a bulb head. When boiling it is necessary to reduce the flame and be sure to collect the foam. At the end throw a leaf of laurel.

We clean the remaining vegetables, chop the onions into cubes, the carrots with half rings, and the potatoes with straws.

Lentil repeatedly washed in water. Fry carrots and onions until transparent. In half of a glass of water we part tomato paste. Pour to zazharka, add some salt and dogozhavlivaem a few minutes.

Remove the chicken and onions from the broth, and instead of them throw boil potatoes and lentils. At the end, pour in tomato zazharku and fall asleep to disassemble the bird with parsley. Boil five minutes, and can be turned off.

Any soup made from chicken broth will be rich and healthy, and in combination with mushrooms it will also be very nutritious. You can put a creamy sauce in it and at the end kill everything with an immersion blender, and you will get a mushroom cream soup.

  • Fresh champignons — 300 g;
  • Chicken drumstick — 4 pcs .;
  • Purified water — 2 l;
  • Potatoes — 2 pcs .;
  • Carrots — 1 pc .;
  • Onions — 1 pc .;
  • Flour — 2 tbsp. l .;
  • Low-fat cream — 100 ml;
  • Butter — 50 g;
  • Vegetable oil — 50 ml;
  • Dill — a bunch;
  • Laurel Leaf — 1 pc .;
  • Sea salt — to taste.

Put the washed washed legs. After boiling we add salt, put half of the bulb and laurel leaf. Vegetables cleaned and carefully washed out. Onions and carrots chopped straw, fry in the heated vegetable oil.

Mushrooms are chopped into slices and immersed in a roasting cook.

In a small sauté pan, we heat the butter, pour in the flour and fry it periodically, stirring it occasionally. Pour chilled fresh cream and stew for another five minutes.

Cut the potatoes into random slices and boil them with the broth.

We take out the shins, after cooling down, rip off the meat from them and immerse them in the soup. We put mushroom zazharku, creamy sauce, everything is well mixed and interrupted in a puree with an immersion blender. Above pritrushivaem dill.

  • Chicken leg — 1 pc .;
  • Water — 2 l .;
  • Salt, spices — to taste;
  • Cauliflower — 1 head;
  • Sweet pepper — 2 pcs .;
  • Potatoes — 2 pcs .;
  • Tomato — 3 pcs .;
  • Onions — 2 pcs .;
  • Pepper — 4 grains;
  • Vegetable oil — for frying.

Boil chicken ham in salted water with the addition of allspice. Clean the onions and, after shredding them in half rings, we ferment them in vegetable oil. Tomatoes pour boiling water and peel, chop into small cubes and spread to the bow.

Cut the cabbage into inflorescences, carefully wash it under water and lay out to dry on a towel. My sweet pepper, remove the core and chop the straw.

Without taking the meat out of the pan, add all the prepared products except cabbage, boil for ten minutes and lay it. Salted and boiled for another five minutes.

Practically at each catering facility, pea soup is served, and it is in steady demand. As a rule, it is cooked on smoked meat, but it is also cooked in broth from poultry. And since it is quite easy to do, it is worth trying to cook it in the home kitchen.

  • Whole peas — 1 cup;
  • Chicken breast — 1 pc .;
  • Carrots — 1 pc .;
  • Onions — 1 pc .;
  • Potatoes — 3 pcs .;
  • Olive oil — for frying;
  • Salt, spices — to taste;
  • Dill — a bunch.
  • Purified water — 2 liters.

Soak peas in chilled water overnight. Immerse the previously washed chicken breast in boiling water, add some salt and boil for half an hour. Peel the onions and carrots and ferment them in vegetable oil.

We remove the sternum from the broth and lay the boiled peas, at least for an hour. You determine its readiness by crumbling grains. Peel potatoes and chop straws. Having disassembled the cooled meat on the fiber, we send to roast and redden to the vegetables.

Boil potatoes with peas, lay out a fry of vegetables and meat. Cook another five minutes and turn off. Sprinkle with dill.

You can save time and use not whole swollen peas, but grits or flakes. Then the process will be reduced at least three times.

A whole pumpkin in the literal sense of the word can feed one large family. In addition to its cost-effectiveness and beautiful appetizing color, it has a number of useful vitamins and is quite nutritious. As for pumpkin puree soup, you do not need to have high culinary talents to make it.

  • Pumpkin — 350 g;
  • Chicken soup — 1 pc .;
  • Small carrots — 2 pcs .;
  • Leek — 2 pcs .;
  • Cream — 150 ml;
  • Butter — 50 g;
  • Laurel leaf — 2 pcs .;
  • White onion — 1 pc .;
  • Salt — to taste;
  • Purified water — 2 liters.

Well washed out and cut into pieces bird. Immerse in boiling salted water with a laurel sheet for at least one hour. Cut the pumpkin in half, scrub the seeds and, chopped up into pieces, send to boil in broth. We clean leeks onions and carrots, chop half rings and fry in butter until saturated golden color.

Remove the bird from the broth, tear off the bone and leave to cool. Pour the broth into the broth and pour in the cooled fresh cream.

We boil for five minutes and, adding meat, salt and spices, we interrupt in a puree with an immersion blender. From above you can tuck with leaves of fragrant mint or basil.

Since there are a lot of microelements and amino acids in beans, it is widely used in cooking.

  • White beans — 1 cup;
  • Quarter chicken — 1 kg;
  • Carrots — 1 pc .;
  • Young potatoes — 3 pcs .;
  • Onions — 2 pcs .;
  • Tomato juice — 0.5 l .;
  • Tomato sauce — 2 tbsp. l;
  • Olive oil — 50 ml;
  • Sour cream non-greasy — for refueling;
  • Salt, seasonings — to taste;
  • Purified water — 3 l .;
  • Garlic — 2 cloves.

Soak the beans in boiled water overnight. Do not use flow, otherwise the beans may sour. My bird and immersed to boil in salted water with a head of onions. Drain the water from the beans, rinse again and immerse to boil with chicken.

We clean the potatoes, carrots and the remaining onions, cut into cubes. All but the potatoes are fried in olive oil. Pour in tomato juice, sauce, add seasonings and, all mixed, simmer for ten minutes.

We take out the broiler from the broth, rip off the meat from the bones and immerse it back into the broth. Pour the vegetable dressing, pour out the potatoes, knead and cook another ten minutes.

In a small bowl, combine homemade sour cream and garlic, crushed with a fillet knife. This will be the sauce for our soup. Also useful are pampushki or toast.

Turkey fillet in a creamy sauce will turn out unusually tender and juicy if you follow our advice.

Fresh cabbage salad with carrots is well suited for meat dishes. But it is also a great dish if you decide to go on a diet.

And you know how to make a tasty heady mead at home. The recipe is here.

  1. Homemade chicken meat is cooked for one hour, store — no more than 40 minutes. Do not digest the bird, stick to this time frame;
  2. After the initial boiling, it is recommended to drain the water, along with it all carcinogens come out. For the second time, pour the meat, boil until ready. This is done if you doubt the quality of the product;
  3. Broth after boiling can be filtered through cheesecloth. So it will be even more transparent;
  4. Do not wash the bird in hot water;
  5. After cooking pea soup, it is recommended to add fresh dill to it in order to normalize digestion in the intestines;
  6. During the interrupting of the soup with an immersion blender, set the minimum speed so as not to splash the entire kitchen. If there is no such appliance, you can use the tolkushka. Grind meat in a meat grinder;
  7. Pumpkin soup at the end of cooking can be trouted not with greens, but with breadcrumbs prepared by yourself.

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