It is one of the keys to maintaining the beauty, health and youth of our body. A balanced meal allows you to obtain a certain complex of vitamins and minerals necessary for the normal functioning of organs and systems.

One of the healthiest products Dietary chicken broth has a beneficial effect on human health. It is no coincidence that doctors advise patients to use it when they have severe colds or during the postoperative period.

In this article we will talk about useful properties ah light chicken broth, and we will also share recipes for its preparation.

What are the benefits of chicken broth for our body?

Properly prepared chicken broth is the most valuable source of:

• squirrel;
• proteins and peptides;
• polyunsaturated acids;
• minerals: iron, calcium, phosphorus, potassium, sodium, etc.;
• cysteine.

It contains a large amount of protein, which supports normal performance all systems of our body. Wherein this dish does not create additional stress on the gastrointestinal tract, so its digestion does not require large energy expenditures.

The increased protein content in the broth helps the body gain strength to fight infections and viruses, and therefore recover faster. Due to the high content of proteins, peptides and polyunsaturated acids, light, unsalted chicken broth is indicated for patients with pathologies of the cardiovascular system.

It helps reduce cholesterol in the blood, restores heart muscle tissue, and normalizes heartbeat. And after surgical operations, it helps improve blood circulation in damaged areas.

Dietary chicken is indicated for various diseases digestive system, as it affects the secretion of digestive juice.

Broth made from chicken contains B vitamins, which are necessary for the normal functioning of metabolic processes in our body. Regular use This healthy dish helps improve immunity and normalize the functioning of the central nervous system.

A sufficiently large amount of easily digestible iron helps to increase hemoglobin, enrich the body with oxygen, and also has a beneficial effect on hematopoietic processes.

Is all chicken broth considered equally healthy?

Broth made from domestic chicken

Any chicken broth contains a certain set of vitamins and minerals. But their quantity and, therefore, the beneficial properties of the dish largely depend on what part of the bird it was cooked from.

The greatest benefit to the body comes from broth made from soup set, since the bones and cartilage contain more elements necessary for health than the pulp.

Broth made from breast meat is considered the most dietary, although it is very inferior in content useful substances soup on the bone. But for many diseases this option is the most preferable.

For tasty and healthy broth you need to choose lean chicken carcasses. Better to choose meat poultry, not broiler chickens. It is recommended to drain the first water when preparing a dish, as substances harmful to the body are released into it.

Improve taste and useful characteristics broth can be added to it various vegetables, greens and a little salt.

Energy value of chicken broth

The calorie content of the broth is largely determined by what part of the chicken it was prepared from. The nutritional value of the dish is also affected by the fat content of the carcass taken, the duration of cooking, and the use of additional ingredients.

The average calorie content of 100 g of chicken broth ranges from 50 to 250 kcal. The lightest and diet broth Chik is made from skinless chicken breast meat. Its energy value is only 15-20 kcal per 100 g of product.

Popular recipes for preparing dietary chicken broth

Making broth is not at all difficult

It is better to prepare dietary broth from fresh chicken breasts, necks or backs. The skin must be removed from the meat.
You can find it on the Internet various options preparing chicken broth. Let's look at the most popular of them.

Classic version

To prepare the broth you will need:

• bulb;
• medium carrot;
• parsley root;
• seasonings to taste ( Bay leaf, cloves, peppercorns).

We wash and peel the vegetables. Pour washed meat without skin required quantity cold water and set to cook. After boiling, continue to cook the meat for 5 minutes over medium heat, then drain the first water and rinse the chicken with warm boiled water.

After this, pour clean water into the pan. cold water, add the meat, prepared vegetables and spices and cook the broth over low heat for 40-50 minutes, stirring occasionally and skimming off the foam.

Ready broth must be strained. You can serve it with fresh herbs, a boiled egg, vegetables, and chicken in which the broth was cooked.

Diet broth with rice and egg

To prepare the broth you will need:

• chicken meat (breast, neck or back) – 0.5 kg;
• rice – 3 tbsp. l.;
• bulb;
• medium carrot;
• - 2 pcs.;
• parsley root;
• salt and seasonings to taste (bay leaf, cloves, peppercorns).

The first stages of preparing the broth will be the same as in previous recipe. After the carrots are ready, you need to remove the meat and vegetables from the broth. Chicken and carrots are cut into small pieces, the onion is thrown away.

Chopped meat, carrots, washed rice and spices go into the pan. At the same time, boil eggs in another pan. The broth is cooked until the rice is ready. The finished dish is served to the table along with half an egg.

Broth with herbs and egg

It has long been known about the unique medicinal qualities rich chicken broth. They restore the strength of patients during the recovery period. It improves the condition during colds. Scientific research explains the effect of this simple dish on the human body. The broth contains the amino acid cysteine, which causes sputum thinning, which helps improve the patient's condition with inflammatory diseases of the lungs and bronchi. It contains micro- and macroelements: iron, calcium, magnesium, copper and selenium. Chicken meat contains a significant amount of B vitamins necessary for the normal functioning of the central nervous system. These vitamins are important for regulating metabolism in the body and increasing resistance to negative factors.

Adding grated garlic increases the effectiveness of the dish during seasonal viral infections. In case of stomach diseases, extractive substances activate the secretion of gastric juice, and chicken meat reduces the aggressive effect of hydrochloric acid, which is especially important when peptic ulcer. Fresh chicken broth contains substances that reduce cholesterol in the blood, which is used to treat atherosclerosis and other diseases of the heart and blood vessels. Chicken meat contains a large amount of easily digestible polyunsaturated fatty acids. These qualities make the product one of the best means prevention of hypertension, stroke and myocardial infarction.

You should know that before you prepare chicken broth, you need to choose the right chicken. It is difficult to prepare it from individual parts of the bird purchased at the store. The best chicken broth is made from fresh, home-grown chicken that was raised in the wild and fed natural feed without antibiotics or additives. You can always buy good poultry at the market. When choosing a chicken, you should pay attention to ensure that it is not too old. To do this, you need to examine the bird’s legs, which in a young chicken are covered with smaller scales, and the skin - it should be tender and white.

There is no particular difficulty in how to prepare chicken broth. You can prepare it from a whole chicken, or you can divide it into separate pieces. Typically, the chicken is cut into four pieces. In the second case, the dish will be even tastier and richer. Place the prepared chicken in a saucepan and add cold water so that the water covers the top by 2-3 cm. When the water in the pan boils, reduce the heat and begin to thoroughly remove the foam that forms on the surface. Foam must be removed throughout the cooking time. At first there is a lot of it, then its quantity decreases. When the foam decreases, you need to put a peeled large onion, chopped large pieces carrots and parsley root. With vegetables, cooking should continue for another 15-20 minutes. After this, you can put various spices to taste in the chicken broth. It can be black and allspice, bay leaf, rosemary, cloves, saffron. It is important that there are not too many different seasonings and they do not interrupt the flavor of the broth. Then you can add salt and cook over low heat for another forty minutes.

Chicken broth is ready. It is transparent, rich, and has many amber-yellow circles on its surface. chicken fat. It could be independent dish or it can serve as the basis for various first courses. Prepared on this basis, they will all be especially tasty. Before serving, place pieces of boiled meat on each plate. chicken meat, add chopped dill and parsley, you can add half an egg, and then pour in freshly prepared broth.

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Chicken broth for colds

Chicken broth is one of the high-protein dishes that help relieve the symptoms of ARVI. Hot drinking helps ease nasal breathing and expectoration of mucus, which leads to normalization of the drainage function of the bronchi. For hyperthermia, meat broth will help lower the temperature and eliminate sweating, chills, fever, etc. Wide Application chicken broth for colds due to its immunostimulating effect.

Its use promotes relief severe cough and rhinitis, inflammation of the throat and sinuses. The effectiveness of hot drinking is determined by the following properties:

• liquefaction of sputum. The meat broth contains cysteine, which reduces the viscosity of sputum, which promotes its speedy evacuation;
• stimulation of leukocyte production. Hot drinking promotes a local increase in temperature in the oropharynx, which stimulates the production of leukocytes and increases the reactivity of local immunity;
• reducing swelling of the mucous membranes. The amino acids and vitamins contained in the dish (niacin, phosphorus, potassium, magnesium, retinol) accelerate metabolic processes. This contributes speedy withdrawal metabolites of viruses and toxins from the body, which leads to a decrease in tissue swelling.

You can enhance the immunostimulating properties of drinking herbs. In particular, the following have a pronounced antiviral effect:

Classic broth recipe

Due to its anti-cold properties, chicken broth is often called “Jewish penicillin.” Timely consumption of the dish allows you to relieve the symptoms of the disease and prevent its exacerbation. The recipe for chicken broth for colds proposed below is a classic and therefore most often used to eliminate the signs of ARVI.

To prepare the dish you will need the following ingredients:

• 500 g chicken;
• 1 carrot;
• 1 onion;
• 2 bay leaves;
• 1 celery root;
• 4 cloves of garlic;
• 7 black peppercorns;
• 1 bunch of parsley;
• ½ tsp. salt.

Method for preparing broth:

1. Pour the washed piece of chicken meat with water and put it on the fire;
2. After boiling, drain the first broth and return the meat to boil;
3. When the water boils, place the whole onion in the pan;
4. Cut the carrots into half rings and finely chop the remaining ingredients;
5. Place celery, garlic, and bay leaf in a saucepan;
6. After 30 minutes, add pepper and salt;
7. Once another 40 minutes have passed, remove the meat and bay leaf from the pan;
8. Simmer the broth over low heat for another 15 minutes.

Drink hot and in small sips. You can drink up to 250-300 ml of meat broth per day.

Cooking features

A light dietary dish can worsen your health, which is due to the high content of meat extractives in the liquid. To reduce the harm from drinking hot drinks, it is worth considering the following features of its preparation:

Contraindications

Even dietary meat can cause deterioration in health, due to its ability to provoke allergies.

It is not advisable to consume meat broth for people with gastrointestinal dysfunction.

Experts do not advise resorting to eating the dish if:

Store-bought meat contains large amounts harmful substances, in particular tetracycline. Chickens are given antibiotics while being raised on poultry farms to reduce the likelihood of infectious diseases. This is why it is so important to use secondary or even tertiary broth for the treatment of ARVI. It contains minimal amount harmful substances.

Chicken broth is high in protein and vitamin product, which helps to increase the body's reactivity. Hot drinking helps ease nasal breathing, reduce the viscosity of sputum in the respiratory system and eliminate the cough reaction. But to relieve the symptoms of ARVI, you can only use secondary broth, since it contains a minimum amount of harmful substances.

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How to make chicken broth? Required after surgery.

How to cook chicken broth? Needed after surgery.

1. In fact, after the operation, we recommend a broth without carrots and onions, without anything at all, practically not salty, not fatty. To do this, before boiling the chicken, remove the skin from it, since it contains the main fat. After cooking, drain the broth and take it to the hospital. In a good way, it would be better even for patients after surgery on the abdominal organs to be given second-cooking broth. That is, after boiling the chicken, drain the broth, add water again and cook 2 times; this broth is taken to the patient.

put the chicken to boil, drain this water, put it back and let it cook for 40 minutes... then put the onions and carrots there and let it cook for another 20 minutes

Hmm... onions and carrots after the operation?... Just chicken broth... a little salted... I didn't add any salt.... We were also advised to have a little water with lemon and honey...

Crap! how how! Just put the pan on the stove (you need to light the gas)! Place chicken or part there, salt to taste and cook! During the process, you try to see if the meat is cooked and whether the broth is salted, if you don’t add too much salt, but do not over-salt it. Once the meat is cooked, the broth is ready! Get well!

Chop the chicken into pieces and cook with salt until tender.

You wash the chicken and put it in a pan, if there is a pan of the right size... Along with peeled carrots and onions... And cook for about 40 minutes... Periodically removing the “noise”...

How to cook broth for the sick

400 grams of fresh beef pulp is scraped with a sharp thin knife, preferably across the grain. 700 grams of water are added to the resulting mass, and it is cooked at a minimum boil for 30 minutes. Before boiling, the foam is removed. Of course it contains a large amount healthy proteins, but there is no other way out when cooking. It is not advisable to remove pieces of meat with foam. Boil over low heat for 30 minutes with the lid of the pan closed, as large losses of water are not desirable. After removing the foam, the broth is salted to taste; the use of spices is undesirable, but permissible, in consultation with the doctor. If the doctor has allowed the broth to contain meat fibers, then the pieces of meat are divided into even smaller ones. The mass is brought to a boil again, and it is ready for use. If the presence of even processed meat is undesirable, the resulting broth is filtered.

When stored in the refrigerator, the broth gels, and if there are meat fibers, they precipitate. Storage for more than a day is undesirable. Before eating, the broth is brought to desired temperature, and if there are inclusions of meat, it is cloudy.

Of course, it’s easier to cook chicken broth. The chicken is cooked whole (it tastes better this way), removing accumulations of fat on the carcass. Take enough water to cover the carcass. 30 minute boiling is only suitable for broilers. The readiness of meat is determined by the ease of piercing it with a fork, and the meat begins to lag behind the bones. If you can add meat to the broth, then the skin is removed and the meat is thinly sliced ​​across the grain. Its pieces are separated into fibers and thrown into the broth. And it turns out liquid meat soufflé which is brought to a boil. Chicken legs and fatty chickens are not suitable for broth for sick people. The dish is salted before skimming; no spices are needed.

take the chicken - put it in a pan, pour cold water - the water should cover the meat and + a couple more centimeters, put it on medium-high heat, wait until it boils - reduce the heat, skim off the foam, add salt, cook for 15-20 minutes, add peeled carrots and onions, chopped into large pieces(you don’t have to cut the onion) - cook everything together for another 30 minutes over low heat.

When it’s cooked, taste it, add salt if necessary, remove all the vegetables—you don’t have to eat it.

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Chicken Soup Recipe for a Sick Child

It's no secret that chicken broth is considered an excellent dish for restoring strength, both for adults and children. So, what is the recipe for chicken soup for a sick child? It is believed that in this case it must be cooked correctly.

Chicken broth recipe for kids

So, chicken broth is a liquid broth made from chicken. It is pleasant and aromatic taste, as well as the presence of a lot of useful properties. It is used not only as a basis for preparing first courses, but also for medicinal purposes, in particular, for disorders of the digestive system, as well as for colds.

It’s worth reminding right away that the richness and nutritional value of the broth will depend on what part of the chicken it will be prepared from. So, if you take breast without skin, the broth will be light and not at all greasy. If you take wings and drumsticks, the broth will acquire a really rich taste and will also be richer.

In addition, chicken broth belongs to the category of dietary dishes. Therefore, it will not harm the child’s body.

The recipe for chicken broth for a sick child involves a number of tricks, namely:

1. To make the meat in the broth juicy and tasty, salt the broth when it boils. But to make the broth transparent, you should add salt at the final stage of cooking.

2. To speed up the process of cooking the broth, cook it with the lid completely closed. However, in this case, the finished broth will turn out cloudy, since the water will boil harder and foam more actively.

3. Adding to the broth is not large quantity onion peel or even an unpeeled onion will make the broth golden.

4. If you are preparing a dietary soup, it is not permissible to use frying, which is prepared in vegetable oil. Actually, sautéing is extremely undesirable in baby food, as it leads to an increase in the calorie content of the finished dish.

5. In many ways, the degree of transparency of the broth will be determined by the fat content of the chicken pieces themselves. Therefore, it is best to take fillet or breast; you can also take meat from the thighs. Excess fat present should be removed. It's no secret that the most dietary part of the chicken, which should be used when preparing broth for a sick child, is its sirloin. But if you prepare chicken broth only from it, it will not be rich and aromatic enough.

Classic chicken broth preparation

In general, preparing chicken broth for a sick child follows the classic recipe. That is, first the chicken is thoroughly washed in running water, and then placed in a container of suitable volume and filled with filtered cold water.

Then the pan is placed on the stove, on maximum heat, and brought to a boil. Next, the so-called “first” broth is poured into the sink. Clean filtered water is again poured into the pan. As foam forms, it is removed, and the gas is reduced to a minimum after boiling.

To prepare a delicious broth, carrots cut in half are used. The chicken is cooked with it for 15 minutes. After this, the carrots can be removed from the broth, but the pan is not removed from the stove. Peeled onions are added to the broth. At the same stage, salt is added to the broth.

Chicken broth soup is classic dish, which is familiar to us from childhood. During the cold season, a fragrant, hot potion will not only satisfy your hunger, but also help you warm up. The dish, at first glance, is very simple, but experienced housewives know special secrets and subtleties. Properly cooked chicken broth is an excellent base for variety of soups.

How to make chicken broth

The taste and concentration of the broth largely depends on the bird, so try to buy homemade soup chicken- so he will bring soup maximum benefit. The rich liquid can be obtained from a whole bird or from a piece of meat with bones. You should not cook broth from just chicken fillet. Try to fill the bird only with cold water, and after boiling, skim off the foam and add vegetables.

Chicken Broth Recipes

After reading the recipes, you will not have a question about how to prepare chicken broth. Low calorie dish can be included in the daily diet. Add seasonings, vegetables, grains and other additives to the broth to your liking. Before cooking, wash the chicken thoroughly under running water and, if necessary, cut into small pieces.

Chicken

• Cooking time: 65 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 36 kcal/100 g.
• Purpose: lunch.
• Cuisine: Russian.

If you don't know how to make chicken broth, try this method. The liquid can be used as a base for soup, or consumed as an independent dish. The broth has valuable nutritional properties and is rich in protein. To make the dish even healthier, the first broth is drained during the cooking process. This helps reduce the amount of purine bases.

Ingredients:

• chicken – 1.5 kg;
• salt - to taste.

Cooking method:

1. Place the whole bird in a pan and add water. Let it cook.
2. Avoid strong boiling. If foam appears, remove it with a slotted spoon.
3. Add salt, reduce heat, cover the pan and cook for about an hour.

From chicken breast

• Cooking time: 1 hour.
• Number of servings: 3 persons.
• Calorie content of the dish: 113 kcal/100 g.
• Purpose: lunch.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Chicken breast broth is low calorie first a dish that can be given to children on a diet. Give preference to poultry, then your dish will be richer and acquire a pleasant golden color. Boiled breast you can place in the broth when serving or serve separately. Place fresh herbs on the plate to make the first dish even tastier.

Ingredients:

• chicken breast – 200 g;
• salt – 5 g;
• dill – 5 g.

Cooking method:

1. Fill the chicken with water, add salt, place the container on medium heat.
2. When the liquid boils, reduce the temperature and remove the foam. Cook for about an hour.
3. 10 minutes before the chicken is ready, add the greens.

From legs

• Cooking time: 95 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 129 kcal/100 g.
• Purpose: lunch.
• Cuisine: European.
• Difficulty of preparation: easy.

In the photo we often see a beautiful golden broth made from chicken legs. By following the recipe directions, you too can prepare this dish. Ham broth is an excellent base for soups. Before starting cooking, it is recommended to soak the meat in cold water for an hour. To reduce the amount of fat, remove the skin from the legs.

Ingredients:

• chicken legs- 1 kg;
• salt – 5 g.

Cooking method:

1. Place the bird in a saucepan and add water.
2. Wait until it boils, remove the foam, add salt.
3. Cook the legs over low heat for about 90 minutes.
4. Remove the pan from the heat.

Chicken drumstick

• Cooking time: 1 hour.
• Number of servings: 3 persons.
• Calorie content of the dish: 80 kcal/100 g.
• Purpose: lunch.
• Cuisine: European.
• Difficulty of preparation: easy.

Chicken drumsticks are great for making rich, golden broths. You can use the finished meat in other dishes, or divide it into small pieces and leave it in the soup. Take at least 3 legs; any less, the taste will not be strong enough. To remove excess fat and reduce calories, remove skin before heat treatment.

Ingredients:

• chicken drumstick – 4 pcs.;
• salt – 5 g;
• bay leaf – 2 pcs.;
• allspice – 5 g.

Cooking method:

1. Fill the drumstick with water.
2. Wait for the foam to appear, remove it using a slotted spoon.
3. Salt the water and add spices.
4. Let the broth simmer for 1 hour on low.

With potato

• Cooking time: 1 hour 10 minutes.
• Number of servings: 5 persons.
• Calorie content of the dish: 102 kcal/100 g.
• Purpose: lunch.
• Cuisine: Russian.
• Difficulty of preparation: easy.

The recipe for chicken broth with potatoes allows you to prepare a first course that can replace a full meal for lunch. It is better to use starchy varieties of vegetables that cook well. How long to cook chicken for broth depends on the age and size of the bird. Even the most inexperienced housewives can cook delicious soup using this chicken broth recipe.

Ingredients:

• chicken – 1 kg;
• potatoes – 500 g;
• salt – 5 g;
• parsley – 10 g.

Cooking method:

1. Place the chicken in a saucepan, add water.
2. Bring the liquid to a boil, skim off the foam, add salt.
3. Add potatoes, cook over low heat.
4. Add parsley to the boiling broth 5 minutes before the end of cooking.

With egg

• Cooking time: 85 minutes.
• Number of servings: 3 persons.
• Calorie content of the dish: 151 kcal/100 g.
• Purpose: for lunch.
• Cuisine: Russian.

The recipe will allow you to cook delicious broth, which may become your favorite food. Healthy and natural ingredients will quickly satisfy your hunger. To ensure that your soup does not turn out cloudy, be sure to skim off the foam and reduce the temperature to a minimum. Opt for home-cooked chicken and eggs, especially if you're cooking for a small child.

Ingredients:

• chicken meat – 400 g;
• carrot – 1 pc.;
• egg – 1 pc.;
• onion – 1 pc.;
• potatoes – 3 pcs.;
• salt - to taste;
• dill – 10 g.

Cooking method:

1. Place meat in a saucepan with cold water.
2. After boiling, remove the foam, reduce the heat and add the whole onion.
3. After 10 minutes, add vegetables, boiled eggs, and herbs.
4. After half an hour, turn off the heat.

With vegetables

• Cooking time: 2.5 hours.
• Number of servings: 7 persons.
• Calorie content of the dish: 152 kcal/100 g.
• Purpose: lunch.
• Cuisine: European.
• Difficulty of preparation: medium.

Recipes for the first chicken with vegetables have long won the hearts of many housewives, as it is simple and very useful drug. How to cook a dish if you don't have time? – you will find the answer to this question in the recipe. Take a variety of vegetables, combine them to get the perfect taste qualities. Depending on the time of year, you can add fresh herbs or a variety of dry seasonings.

Ingredients:

• chicken meat – 500 g;
• carrot – 1 pc.;
• onion – 1 pc.;
• celery stalks – 2 pcs.;
• salt - to taste;
• dill – 10 g.

Cooking method:

1. Fry the onion with carrots, celery until tender, add salt.
2. Wash the meat, place it in a saucepan, add prepared vegetables, greenery.
3. Fill everything with cold water and leave over medium heat until it boils.
4. Skim off the foam, reduce the gas, and cook until done.
5. Disconnect and let sit for an hour.

Rich

• Cooking time: 75 minutes.
• Number of servings: 5 persons.
• Calorie content of the dish: 181 kcal/100 g.
• Purpose: lunch.
• Cuisine: European.
• Difficulty of preparation: medium.

Rich broth is a great way to satisfy your hunger. It's delicious healthy food, which is suitable for adults and for children from a very young age. Follow the recipe instructions exactly and you will be able to cook clear broth. homemade noodles, cereals will be a great addition. To ensure that the soup turns out rich, do not forget to skim off the foam.

Ingredients:

• chicken – 1 pc.;
• carrot – 1 pc.;
• onion – 1 pc.;
• black pepper – 5 pcs.;
• oil – 1 teaspoon;
• garlic – 2 cloves;
• pasta - to taste;
• parsley – 1 bunch;
• bay leaf – 3 pcs.;
• salt - to taste.

Cooking method:

1. Place the whole chicken in a saucepan and simmer over low heat for about an hour.
2. Then the broth is filtered.
3. Cut the vegetables and put them in water.
4. After a couple of minutes add small pasta, greenery.
5. After the broth boils, turn off the burner and season.

Easy

• Cooking time: 55 minutes.
• Number of servings: 3 persons.
• Calorie content of the dish: 179 kcal/100 g.
• Purpose: lunch.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Broth with poultry carcass is delicious meat product, which perfectly satisfies hunger. Use chicken soup permitted even to those who adhere to dietary nutrition. The cooking process is simple and does not take much time. If you don't have any skills in cooking liquid dishes, try this method. Your family will definitely appreciate the wonderful taste and aroma of the broth.

Ingredients:

• chicken meat – 500 g;
• salt - to taste;
• parsley - to taste.

Cooking method:

1. Place the ingredients in a cooking container and add water.
2. Cook over medium heat until boiling, remove foam.
3. Add salt and herbs.
4. Cook the first one for another 40 minutes.

Video

How to cook chicken broth? It is not difficult to prepare chicken broth correctly and tasty. You will need high-quality meat, clean filtered water and a small amount of spices and fresh vegetables taste. At the end, chopped greens are added for decoration and pleasant aroma.

Chicken broth is a liquid broth made from chicken, aromatic and pleasant to the taste. dietary product with beneficial properties. Used as an independent dish for digestive system disorders and mild colds, for preparing sauces, soups, cereal porridges, side dishes and gourmet dishes for gourmets – soups-salads (Laotian from green peas with yogurt), etc.

Chicken broth calories

The nutritional value and richness of the broth depends on the part of the chicken taken for cooking. From breast with peeled The result is a low-fat and light decoction. When using drumsticks and wings, the broth has a rich flavor and rich consistency.

Average calorie content 100 g of chicken broth is 15 kcal (2 g protein per 100 g).

Don’t be afraid to gain weight by eating dietary chicken-based soup. Use one of several suggested recipes to prepare a tasty and healthy dish, but first, some culinary tricks. You can't go anywhere without them.

1. To get tasty and juicy meat salt the broth when boiling. To achieve a nice, clear chicken broth, add salt at the end of cooking, just like you would with beef broth.
2. Cook with the lid completely closed to speed up the process - there is a risk of getting cloudy broth due to strong boiling of water and active foaming.
3. To make the broth golden, add a small amount of onion skins or an unpeeled onion.
4. When cooking diet soup It is not recommended to use vegetable frying in vegetable oil. It increases calorie content. Passaging is not advisable for baby food.
5. The transparency of the broth depends on the fat content of the chicken pieces. Take the breast or fillet, from the thighs and whole carcass Carefully remove excess fat. The sirloin part makes the product more dietary, but less rich, with mild chicken taste, compared to products from other parts of the bird.

Classic chicken broth recipe

Ingredients:

• Chicken (chilled, gutted) – 700-900 g,
• Carrots – 1 piece,
• Onion – 1 head,
• Black pepper – 2 peas,
• Dill – 2 sprigs.

Preparation:

1. I wash the chicken in running water.
2. I take a large vessel (3-liter saucepan) so that the gutted bird carcass can fit. I pour in cold filtered water.
3. I put it on the stove. Turn on the heat to maximum and bring the water to a boil.
4. I pour the first chicken broth into the sink. I pour in new filtered and clean water.
5. I boil it and skim off the foam as it forms. I reduce the temperature to minimum.
6. I cut the peeled carrots into two parts. I cook chicken with it for 15 minutes. Then I remove the carrots from the broth without removing the pan from the stove.
7. I throw the peeled onion whole into the broth being prepared, add salt and pepper.
8. Cook for 1.5-2 hours at minimum temperature. I determine the readiness of the chicken using a fork. Cutlery should go into the meat easily.
9. I take out the onions and chicken from the broth. Boiled meat can be used in preparing the “Chicken with Pineapple” salad.
10. I strain and pour the broth, throw chopped sprigs of dill on top.

Video recipe

How to make chicken broth from breast

The breast is the healthiest part of the chicken. White meat contains a large amount of valuable protein (23 g per 100 g of product) with a minimal amount of fat (1.9 g/100 g). Thanks to this, the breast (especially in boiled) is used in dietetics and is part of the daily diet of athletes and active followers of a healthy lifestyle.

The recipe is very simple. Let's prepare a delicious chicken breast broth without adding vegetables or a lot of spices.

Ingredients:

• Breast – 500 g,
• Water – 1 l,
• Salt - half a teaspoon,
• Dill – 5 g.

Preparation:

1. my chicken breast running water. I put it in a saucepan with a 2-liter capacity. I pour water. Salt.
2. After boiling, cook the breast over low heat for 50 minutes. I don’t allow the foam to spread throughout the broth; I remove it in a timely manner with a slotted spoon.
3. 10 minutes before readiness, add finely chopped dill.

I serve the diet broth in a deep plate with cut pieces of breast.

How to cook chicken broth with eggs

Ingredients:

• Chicken bones with pieces of meat – 400 g,
• Onion – 1 small head,
• Carrots – 1 piece,
• Black pepper – 4 peas,
• Fresh herbs - a few sprigs of dill, green onions,
• Bay leaf – 1 piece,
• Vegetable oil - half a tablespoon,
• Salt - to taste.

Preparation:

1. To get a rich broth, I take chicken bones with pieces of meat. I carefully sort and wash. I put it in a saucepan and pour 1.5 liters of water. I bring to a boil and remove the foam.
2. I reduce the heat to minimum. While the chicken bones are simmering and releasing all their juices, I make the vegetable dressing.
3. I peel the vegetables and cut them into large pieces. I fry it in a frying pan. I sauté in vegetable oil.
4. I transfer the vegetables to meat based, add black pepper. I cook for 45 minutes. I set the fire to low. 10-15 minutes before readiness, I set the eggs to boil in a separate bowl.
5. I add bay leaves into the broth. I add a little salt. Let it brew for 10 minutes, removing it from the stove.
6. I strain using a sieve and pour the aromatic chicken broth into plates. I decorate the top with half boiled egg, sprinkle with herbs. I prefer green onions and dill.

Chicken noodle soup recipe

Ingredients:

• Water – 2 l,
• Large size legs – 2 pieces,
• Noodles – 100 g,
• Onion – 1 small head,
• Potatoes – 1 piece,
• Carrots – 1 piece,
• Garlic - half a clove
• Bay leaf – 1 piece,
• Salt, pepper, parsley (greens and roots) - to taste.

Preparation:

1. I wash the chicken legs and add water. I add a little salt, throw in a bay leaf and let it cook. After 10 minutes I remove the laurel. After 20 minutes, I take it out boiled legs chicken and put it on a plate to cool.
2. I also peel my carrots and parsley. I cut into strips. I peel the garlic, but do not chop it. I cut the potatoes into cubes. I leave the small onion head whole.
3. I add vegetables to the boiling broth and season with pepper. After 10 minutes, I add the noodles to the broth. I don't mix. I reduce the heat to minimum. Cook until the noodles are cooked (8-10 minutes).

Helpful advice. To make the broth clearer, add beaten egg whites 2 chicken eggs. Bring to a boil, carefully strain off the resulting protein flakes.

Video recipe

I pour the soup into bowls. Sprinkle chopped herbs (parsley) on top. Bon appetit!

How to cook chicken broth in a slow cooker

Ingredients:

• Poultry meat – 800 g,
• Water – 2 l,
• Carrots – 1 piece,
• Onion – 1 piece,
• Bay leaf - 2 pieces,
• Salt, pepper (ground and pepper) - to taste.

Preparation:

1. I wash the meat, remove the skin and excess pieces of fat.
2. I peel the vegetables. I cut the carrots and onions into large pieces.
3. I put the bird on the bottom of the multicooker, add vegetables on top along with bay leaves and black pepper. I pour water. A little salt.
4. I turn on the multicooker with the “Stewing” operating mode selected. I set the timer for 1.5 hours.
5. I open it every 20-30 minutes kitchen appliance and perform a simple procedure for removing foam with a slotted spoon.
6. After completing the program, I let the broth brew. After 10 minutes, I remove the cup from the multicooker. I'm getting it boiled chicken and use it in preparing other dishes.
7. I strain the broth using a sieve.

Video cooking

How to make chicken broth for someone with colds and flu

Ingredients:

• Wings – 6 pieces,
• Onion – 1 piece,
• Garlic – 3 cloves,
• Bay leaf – 1 piece,
• Carrots – 1 piece,
• Quail egg - 2 pieces,
• Black pepper, salt, fresh herbs - to taste.

Preparation:

1. Chicken wings I wash it and put it on the bottom of the pan. I season with bay leaf.
2. I peel the vegetables. I chop onions and carrots. I put whole carrots into the pan without frying in a frying pan, and only part of the onion.
3. I pour water. I cook the meat right along with the vegetables.
4. While the broth is cooking, I work on the garlic. I clean and finely chop.
5. In 50 minutes, the nutritious chicken broth will be ready. At the end I add finely chopped onions and add fresh herbs, previously chopped.

This chicken broth for a patient with colds and flu will be very flavorful and filling (I don’t fish for vegetables). To give additional beneficial properties I use boiled quail egg.

Spicy chicken broth for colds

Ingredients:

• Whole chicken– 1.4 kg,
• Chili - 2 peppers,
• Carrots – 1 piece,
• Onion – 1 piece,
• Bay leaf – 1 piece,
• Salt – 2 teaspoons,
• Peppercorns – 3 pieces,
• Fresh ginger - to taste.

Preparation:

1. I divide my chicken into large pieces and remove the skin. I fill it with water and send it to strong fire. After 5 minutes, I drain the liquid, wash the bird, wash the pan from foam and set it to cook again.
2. I reduce the burner temperature to medium. I add chopped vegetables and spices to the broth. First, onions and carrots, after 10 minutes, cut the pepper into 2 parts and ginger root.
3. I cook for 40 minutes over low heat. 10 minutes before the broth is ready, add salt. I decorate with greenery.

Now I'll introduce 5 step by step recipes delicious soups in chicken broth.

Buckwheat soup with chicken broth

Ingredients:

• Chicken leg- 1 piece,
• Potatoes - 4 pieces,
• Onion – 1 piece,
• Carrots – 1 piece,
• Buckwheat– 3 large spoons,
• Allspice– 4 peas,
• Vegetable oil - 3 large spoons,
• Garlic – 1 clove,
• Dill – 1 bunch,
• Black pepper (ground) – 5 g,
• Bay leaf - 2 pieces,
• Salt – 5 g.

Preparation:

1. For chicken broth, I take a ham, wash it slowly, and put it in a 3-liter saucepan. I throw in peppercorns, 2 bay leaves, a whole clove of garlic and salt. I bring the chicken to a boil over low heat, removing the foam in a timely manner. Cooking time – 40-60 minutes.
2. I prepare aromatic vegetable sautéing from onions and carrots, as for marinated pollock. Finely chop the onion and place it in the frying pan. I grate carrots on coarse grater, add after the onion. I fry it in sunflower oil. I remove it from the stove.
3. I remove the skins from the potatoes, wash them and cut them into medium-sized pieces.
4. I sort through the buckwheat and rinse it several times in water.
5. When the broth is cooked, I take out the bird. I put it on a plate and carefully cut it into pieces. I return it to the broth along with the potatoes and sorted grains. Cook the potatoes for at least 15 minutes until the potatoes are done.
6. Then I put in the sauté, add salt and pepper, and mix thoroughly. Simmer over low heat for 5-10 minutes.
7. I remove it from the stove and leave it to steep, tightly closing the lid. Spilling fragrant soup on plates, garnish with chopped dill on top.

Simple and delicious vegetable soup with chicken broth

Let's prepare something useful and tasty dish based on chicken fillet and a large amount of fresh vegetables, stewed in a frying pan. It will turn out very tasty!

Ingredients:

• Chicken fillet (fresh frozen) – 500 g,
• Potatoes – 3 pieces,
• Petiole celery– 2 stems,
• Green green beans– 120 g,
• Cauliflower – 350 g,
• Rice - 2 tablespoons,
• Tomato – 2 pieces,
• Carrots – 1 piece,
• Onion – 2 heads,
• Vegetable oil – 1 large spoon,
• Salt, pepper, herbs - to taste.

Preparation:

1. I wash the chicken loin and put it in a saucepan. I pour cold water. I put it on medium heat. I'll lay it in 5 minutes one-piece head Luke. As it forms, I remove the foam. I cook for 15-25 minutes depending on the size of the pieces.
2. I wash the beans, salt them and let them cook in a separate bowl for 10-15 minutes. I separate the cabbage into inflorescences. I peel the carrots and cut them into small pieces. I chop celery and onion. I cut the tomatoes into cubes.
3. I strain the chicken broth. I transfer the fillet to a separate plate. Useful for other dishes. I rinse the pan to remove any remaining foam on the walls.
4. I pour the strained broth into a saucepan. I put it on fire. I add potatoes and rice.
5. In a frying pan I prepare a fry from ingredients prepared in advance: carrots, onions and celery. I use a little (1 large spoon) of vegetable oil. After a few minutes I add the beans. Mix thoroughly. After 5 minutes, I throw it to vegetable mixture chopped tomatoes. Reduce the heat to low and sauté until the tomatoes soften.
6. I put cabbage inflorescences into the boiling broth with potatoes and rice. After 5-8 minutes I add the aromatic vegetable base. Stir and simmer for 10 minutes over low heat. At the end I decorate the dish with a mix of herbs (I use dill, parsley, green onions).

Sorrel soup with chicken broth

Ingredients:

• Water – 2 l,
• Soup set – 500 g,
• Carrots – 1 piece,
• Onion – 1 head,
• Potatoes - 2 tubers,
• Boiled fillet chicken – 200 g,
• Sorrel – 200 g,
• Bay leaf – 1 piece,
• Peppercorns (black) – 4 pieces,
• Salt – 1 pinch.

Preparation:

1. I cook the broth from the soup kit. I rinse the mixture thoroughly different parts chicken and place it on the bottom of the pan. I pour 2 liters of water. I throw in bay leaves and salt.
2. As it boils, I carefully remove the foam. While the broth is preparing, I tend to the vegetables. I peel and chop carrots (on a coarse grater), cut onions (in half rings) and potatoes (in strips).
3. After boiling first to the future sorrel soup potatoes are sent. Cook over low heat until the vegetable is cooked.
4. While the potatoes are boiling, I fry the aromatic and delicious roast from onions and carrots. Simmer until the onion is soft. I mix thoroughly.
5. Together with the remaining vegetable oil, I put the sauté into the pan.
6. I cut the fillet into small pieces and add it to the soup.
7. At the end of cooking I add sorrel. I thoroughly wash the greens, carefully cut them and place them in a bowl. I languish for a few minutes. I stir, taste, add salt and pepper if desired.

Chicken soup with noodles and potatoes

Ingredients:

• Water – 2 l,
• Fillet – 500 g,
• Potatoes – 250 g,
• Carrots – 100 g,
• Vermicelli – 60 g,
• Onion – 1 head,
• Bay leaf - 2 pieces,
• Black pepper, salt - to taste.

Preparation:

1. I take a 3-liter saucepan and a lean chicken fillet. I wash the chicken meat in a deep bowl and cut it into medium-sized pieces. I shift from cutting board into the pan.
2. I pour water. I set it to boil. After boiling, reduce the heat to low and cook for half an hour. I remove the foam and do not allow the broth to become cloudy.
3. I'm doing vegetables. I grate the carrots. I finely chop the onion and throw it into the frying pan. After 3 minutes I send him carrots. I pass for the same amount of time. I remove it from the stove.
4. I chop the potatoes into small and neat cubes.
5. Boiled chicken I take it out of the broth. I cut into pieces after cooling. I pour chopped potatoes into the broth. After 10 minutes, it’s time for the fillet pieces and carrot-onion mixture.
6. At the end of cooking, pour in the vermicelli. I stir and do not allow the pasta to stick to the bottom of the pan. Cook for 5-10 minutes, add pepper and salt.

Mexican chicken soup

Gourmet dish with the addition of lemon grass, jalapeno pepper and freshly squeezed lime juice for real gourmets.

Ingredients:

• Ready broth - 1 l,
• Jalapeno pepper- 1 piece,
• Garlic – 6 cloves,
• Lemongrass (lemongrass) – 1 stalk,
• Canned chili peppers – 150 g,
• Lime juice – 50 ml,
• Olive oil – 1 large spoon,
• Green onions – 1 bunch,
• Cayenne pepper- 1 piece,
• Wheat flour – 1 teaspoon,
• Chicken breast – 800 g,
• Tomatoes – 400 g,
• White beans – 400 g,
• Salt, pepper, cilantro - to taste.

Preparation:

1. I take a large saucepan. I pour in the prepared chicken broth.
2. I chop the jalapeno and garlic cloves. I add the crushed ingredients to the broth.
3. I put chopped lemon grass (stem), canned chili(leave some for sautéing) and pour in the lime juice previously obtained in a juicer. I bring the broth to a boil over high heat, then reduce it to a minimum. I cook for 20 minutes. Then I take out the ingredients using a sieve.
4. I'm preparing vegetable sauté. I heat a frying pan with olive oil. Chop green onions and fry until soft. Afterwards I add canned pepper chili, chopped garlic cloves and cayenne pepper. At the end I put it in sauté wheat flour. Stir and simmer for 1 minute.
5. Along with the vegetables I add chicken breast, cut into several pieces. Stew with vegetables. Lightly fry on each side until half cooked.
6. I put the sauté in the pan along with the meat. I add chopped tomatoes and toss white beans. Cook over low heat for 10-15 minutes, stirring thoroughly.

Chicken broth has been known for its taste since childhood, when during colds it was given to replenish strength and speedy recovery. Even without vegetables and pieces of meat, the broth is very nutritious and satisfying, and if flavored with spices, it is very tasty.

How to prepare chicken broth so that it turns out delicious? And what are its benefits?

Chicken selection

Delicious chicken broth is made from homemade chicken. But not everyone can afford to boil such a carcass. That's why you have to buy.

Of course, you can cook a whole store-bought chicken, but it is better to give preference to a cut carcass. There are already prepared broth sets on sale, which include wings and a chicken carcass with a small amount of meat. Such sets are very good as a basis for light vegetable or mushroom soups.

For noodles or vermicelli soup You should choose chicken parts with meat and bones, such as legs or drumsticks. This will make the broth richer.

As for the chicken breast, it is better not to use it for cooking broth. It does not give the fat that is necessary for the broth. It can be cooked separately and added to the prepared broth.

Chicken back makes the richest broth. After cooking, you can strain it, or dilute it with water, or cook the back together with the fillet - this way you can reduce the fat content of the future broth.

If you need to cook chicken consommé for a child, it is better to make it from the thighs, drumsticks or breast of the bird. So, delicious chicken broth will not be greasy, but also very healthy.

How to make traditional chicken broth?

How to prepare chicken broth so that it is not only tasty, but also beneficial? To do this, you need to follow several rules for proper cooking.

IN classic version Poultry consommé uses several ingredients:

• poultry or chicken bones - 1 kg;
• carrots - 1 kg;
• onion - 1 head;
• salt - to taste.

Before starting cooking, all products are washed and cleaned. After this, the washed chicken or its parts are placed in a pan and filled with water so that it covers the meat. Place the pan on high heat and wait for it to boil. As soon as this happens, reduce the heat to low and leave to simmer.

Any foam that appears during the cooking process must be removed. While the chicken meat is ready, start chopping the vegetables. There are no clear guidelines on this issue: onions and carrots can be chopped finely, halved, into 4 parts, or left whole. It all depends on whether you want to use the vegetables in the broth or just want them to add their own flavor.

So, vegetables are put into the broth. The foam continues to be removed. Continue cooking until the meat is ready, as a rule, this takes 30-40 minutes. But, if chicken bones are boiled, the time is extended by another hour or two.

The readiness of poultry meat is determined by piercing the meat fibers on the drumstick. If this is done easily, then the bird is ready. It should be taken out of the pan quickly so that it does not have time to dry out, and covered with a cloth or gauze.

Vegetables, if cooked whole, are also removed from the pan, and the chicken broth itself is filtered. You can add chopped herbs to the finished, clean broth. There is no need to overdo it with seasonings, it can ruin it true taste poultry consommé. The most the best seasonings is salt and vegetables that were cooked along with the chicken.

Benefits of broth for illness

The benefits of chicken broth for illness have been proven by more than one generation of people. Although, there is an opinion that it is not advisable to give this liquid dish to people with a cold, since it is difficult to digest in the stomach, which leads to a worsening of the condition.

But, if the broth is cooked correctly, from lean parts of the bird, and also filtered at the end, then, on the contrary, it will be beneficial. After all, it contains a huge amount of substances that are so necessary to restore strength.

Also, chicken broth normalizes the functioning of the cardiac system, gastrointestinal tract. It is useful for gastritis and for those who are prescribed a diet.

Poultry broth is used to treat not only serious illnesses, but also hangovers. Freshly brewed liquid helps get rid of alcohol poisoning, replenish strength, relieve nausea and dizziness.

Could there be harm?

Chicken broth can cause harm to the body. This depends on several factors:

1. Stale selected chicken carcass or its components.
2. The onions and carrots are fried before going into the pan. Fatty foods, as you know, do not bring benefits, only satiation.
3. You need to drink broth in moderation. No matter how tasty it turns out, it should not be abused. The stomach will not have time to cope with the fatty foods entering it.

Obviously, the broth itself is not harmful. Detrimental qualities arise from human inattention.

Which broth is considered the healthiest?

Broth made from poultry is considered beneficial. But this does not mean that the purchased chicken will not be beneficial at all. Domestic chickens do not contain any substances of a chemical nature.

However, what is useful in the broth?

1. High protein content, which is the main building material for muscle fibers. This component is easily absorbed by the body and is contraindicated only for those with protein intolerance.
2. B vitamins, which have an effect on the body’s metabolic processes, immune, nervous system. Improves the condition of skin, nails and hair.

In addition, chicken broth is a low-calorie food. 100 grams of infusion contains only 50 kcal. Energy value in 100 grams it looks like this:

• proteins: 4.3 g;
• fat: 3.6 g;
• carbohydrates: 0.4 g.

Nutritionists who prescribe this dish as the main dish also talk about how many calories are in chicken broth. Therefore, if there is a need to lose weight, then chicken broth is an ideal first course.

Broth with egg

This dish in itself is hearty and healthy, but if you add an egg to it, it won’t spoil it at all. How to make chicken broth with eggs?

• poultry drumsticks - 3 pcs.;
• water - 3 liters;
• chicken egg - 2 pcs.;
• onion head - 1 pc.;
• orange root vegetable- 1 PC.;
• salt - half a teaspoon;
• peppercorns - 5 pcs.;
• bay leaf - 3 pcs.;
• sunflower oil - 2 tsp;
• white bread;
• green onion feathers.

And now the cooking process:

1. Cooking chicken broth with eggs begins by washing the drumsticks, placing them in a pan, and adding water. Next, add peppercorns, bay leaves, washed onions in the husks and carrots cut into cubes. This set is sent over medium heat. Timed for 1 hour.
2. As soon as the broth boils, you need to remove the foam from it. After half an hour of cooking, add salt to taste.
3. While the broth is cooking, hard-boil the eggs.
4. Boiled eggs are cooled.
5. Pour into a heated frying pan vegetable oil and pieces are fried on it white bread before golden color.
6. When the broth is cooked, remove the onion and carrots from it. The eggs are cut in half.
7. Served ready dish in a deep plate with chicken leg, half an egg, sprinkled with croutons and finely chopped green onions.

This is an excellent low-calorie, high-protein food. But you shouldn’t eat it for dinner.

Chicken broth in a slow cooker

You can cook anything in a slow cooker. And chicken broth in a slow cooker is no exception. Preparing a dish in this device is simple and, most importantly, time-saving.

If you have a slow cooker, write down the recipe. You will need:

• chicken soup set - 0.5 kg;
• carrot - 1 small;
• water - 2 liters;
• onion - 1 pc.;
• black pepper, salt - to taste.

Step by step recipe:

1. Pieces from the soup set are washed under running water, fat and skin are removed.
2. Carrots and onions are peeled and washed.
3. Place chicken parts in the multicooker bowl, add water, salt, pepper, and place whole vegetables.
4. The device is set to “Soup” mode, which lasts 120 minutes.
5. The finished broth should be strained and served, first sprinkled with herbs.

Chicken broth in a slow cooker can be cooked in the “Stew” mode.

For people who are losing weight

Light chicken broth is exactly what is needed for people losing weight, as well as for those who prefer proper nutrition.

You will need a familiar set of products:

• young chicken carcass - 1 pc.;
• onion - 1 pc.;
• orange root vegetable - 1 pc.;
• parsley - a couple of sprigs;
• celery - 1 stalk.

Now let's move on to cooking:

1. The chicken carcass is thoroughly washed and placed in a pan. Fill with water and place on high heat.
2. As soon as foam appears on the surface of the water, it should be removed with a slotted spoon. When the future broth boils, turn down the heat. Cook over low heat for an hour.
3. The necessary vegetables are peeled, washed and placed in a pan 30 minutes before the end of cooking.
4. A sprig of celery is cut into rings and sent to a “common pot” 15 minutes before the end of the cooking process.
5. Once the broth is cooked, remove the chicken, onions and carrots and celery. Strain the liquid.
6. The previously removed celery slices and chopped parsley sprigs are added to the already pure chicken broth.

The aromatic dish is served hot. After cooling, the taste will no longer be as rich.

Add dumplings

Chicken broth with dumplings is a dish that our grandmothers prepared. This is a hearty and incredibly tasty dish that will become great lunch for the whole family.

It's as easy to prepare as regular broth, just add the dumplings a few minutes before it's ready.

To prepare them you need:

• egg - 1 pc.;
• flour - 3 tbsp. l.;
• salt;
• dill - several sprigs;
• vegetable oil - 2 tsp.

Beat the egg in a bowl. Dill is finely chopped and added to the egg - stirred. Add flour, add oil, salt and mix. Take a couple of spoons from the saucepan with the broth being prepared and add it to the dough. Mix thoroughly. The dough should not be liquid, but not thick either.

15 minutes before the broth is ready, add the dough into it using a teaspoon. This is how dumplings are made. They will “inform” of their readiness by floating to the surface.

You will get a simple version of chicken soup with dumplings if you add fried onion and carrots to the broth.

Broth soup

A simple chicken broth soup is prepared as follows:

• chicken drumsticks - 3 pcs.;
• water - 3 liters;
• carrots - 1 pc.;
• onion - 1 head;
• potatoes - 3 pcs.;
• vermicelli - 2 tbsp. l.;
• salt, pepper, bay leaf.

It should be prepared as follows:

1. Chicken drumsticks, after rinsing, add water and bring to a boil over high heat. I remove the foam, and after boiling, reduce the heat to medium.
2. The potatoes are cut into cubes and sent to the pan half an hour before the broth is ready. Following the potatoes, a bay leaf is sent.
3. Prepare onion and carrot frying in oil.
4. 10 minutes before the end of cooking, add vermicelli, fry, salt and pepper into the pan.
5. When the soup is cooked, the drumsticks can be left whole or removed from the soup, separate the meat from the bones, discard the bones, and place the meat back in the pan.

The soup is ready to eat.

Conclusion

Chicken broth is not only a soup base, but also an independent healthy dish. It is useful for both adults and children. Its benefits are indicated not only by its composition, but also by how many calories are in chicken broth.