We want to eat soups every day, but we also want variety every day. Having many recipes for this first course in your culinary treasury, you can easily surprise and delight your loved ones every day. I suggest making a delicious soup in chicken broth with durum wheat noodles. It tastes best fresh, which is why you shouldn’t cook a lot of it, but just enough for the whole family once. This soup has a very original presentation, I hope you will appreciate it.

Chicken broth soup with noodles

It’s best to use chicken wings for this recipe; the soup will definitely be tastier with them. So let's get started.

how to make chicken soup with potatoes

• 2 liters of water,
• 6 chicken wings,
• 6 small potatoes,
• 2 large pieces of fine durum wheat noodles,
• half a carrot
• 100 grams of hard cheese,
• 3 eggs (preferably homemade),
• parsley,
• salt to taste,
• seasonings as desired.

1. First, let's cook the broth. Pour 2 liters of cold water into a suitable pan, place the chicken wings and put on the fire for 50 minutes. At the beginning of cooking, do not forget to remove foam if it appears. During cooking, some of the broth may boil away; you will need to add water. You can cook the broth the night before, so it will take you less time to cook.

2. While the chicken is cooking, prepare the rest of the ingredients. Boil the eggs hard and place them in cold water. Peel, wash and cut the potatoes into small cubes. Peel, wash and grate the carrots on a coarse grater. It is best to do all this shortly before the end of cooking the wings.

3. After 50 minutes, remove the wings from the pan and at the same time add potatoes and carrots to it. Cook for 15 minutes. Then add salt, seasonings as desired, mix everything and add vermicelli. Cook the chicken soup with potatoes and noodles for another 10 minutes.

4. Turn off the soup.

5. Serve hot, after adding to each plate several blocks of hard cheese, which will immediately melt, half an egg and chicken meat. The wings can be plucked, or they can be placed whole. We also decorate the soup with parsley.

This chicken wing soup goes great with sour cream or bread and butter. It is better to take black bread. I wish everyone bon appetit!

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Chicken wing soup with vermicelli

Chicken soup always turns out very tasty, and thanks to the carrots fried in oil, it also looks attractive. Vermicelli added to meat and potatoes makes the first dish more satisfying, but does not weigh it down. This is very important, since lunch should fill you up without leaving you feeling like you overate.

Required ingredients:

• cold water 2-3 liters,
• vermicelli (any type) – about 100 grams,
• chicken wings 3-4 pcs.,
• potatoes - about 300 grams,
• medium sized carrots – 1 pc.,
• onions – 1 pc.,
• bay leaf 1-2 leaves,
• fresh herbs, black pepper, salt - to taste,
• vegetable oil - for frying onions and carrots.

Description of the cooking process:

Rinse the wings thoroughly, cover with cold water and put the pan with them on the fire. As soon as the water boils, use a slotted spoon to remove the foam that appears on its surface and add the bay leaf to the broth, then reduce the heat slightly and cook the meat for about 30 minutes.

Peel and chop the carrots and onions: cut the onions into small cubes and grate the carrots on a coarse grater. Fry the vegetables in vegetable oil until golden brown and set aside for a while.

Peel the potatoes and cut into medium-sized cubes or sticks.

Remove the finished wings from the broth and immediately add potatoes to it. At this stage, it is advisable to remove the bay leaves from the soup; they have already done their job - they have given off their aroma.

After about 15 minutes, add the frying mixture to the potatoes, as well as the meat separated from the bones. By the way, it is not necessary to separate the meat from the bones; the wings can be left whole and generally not removed from the soup during the cooking process.

Wait until the soup boils and add vermicelli to it, and add salt and ground black pepper to taste.
When the vermicelli is completely ready, turn off the heat and let the soup brew. The cooking time for noodles must be checked in advance on its packaging, since it varies for different types.

The soup on chicken wings with noodles is ready, all you have to do is pour it into bowls, lightly sprinkle with fresh herbs and serve.

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Light chicken soup

Fragrant chicken soup, prepared according to this recipe, will fill you up and warm you up in cold weather, help you cope with colds, and will be very popular both with adults who follow proper nutrition and with young children who are quite picky eaters.

This recipe for chicken soup does not include traditional frying of vegetables, and this is very important in children's and dietary nutrition. For a rich broth, we recommend homemade chicken meat (it will make the soup very flavorful and you don’t even need to add spices to its taste) and vegetables: onions, carrots and celery. It is preferable to use half a chicken, which contains both lean chicken breast meat and fattier parts.

To prepare a dietary broth, you can replace chicken meat with turkey, or prepare a light soup with chicken breast.

If you choose this soup for a diet for weight loss, then it is better to exclude vegetables containing starch, and remove the skin from the chicken. That is, we remove potatoes from the recipe for this soup.

To prepare chicken soup with vegetables you will need:

Ingredients:

• Chicken (half) or chicken breast,
• Onions or leeks – 1 pc.
• Carrots – 2 pcs.
• Celery root – 1/3 part.
• Garlic - a couple of cloves,
• Potatoes – 2 medium sized tubers,
• Coarse sea salt - to taste,
• Greens - to taste.

Cooking process:

Rinse fresh chicken well, use half the carcass or immediately cut it into small portions, add cold water and cook. The water in the pan should boil, after which you should remove the foam, add a clove of garlic and a whole onion, which will add a unique aroma to the broth.

Reduce heat, chicken broth should barely simmer and not boil over high heat. Skim off the foam as needed, and after about 40 minutes, remove the onion from the broth.

Peel the celery, chop into cubes or add directly to the soup. I like to use it just for flavor, like a whole onion.

Cut the carrots into circles and add to the chicken broth.

Remove the boiled chicken from the pan, remove the skin and bones and add to the soup with the vegetables. If the meat was loaded in portioned pieces, omit this item.

As soon as the broth with chicken and vegetables boils, add the cubes.

Let the vegetables cook until tender. Five minutes before it is ready, salt the soup with coarse sea salt and add fresh or dried herbs. It is better not to add dill to chicken soup; it interrupts the delicate taste of chicken broth, but parsley, on the contrary, emphasizes it.

At this stage, you can add a handful of small noodles, such as spider webs or stars, to your children's chicken soup to taste. Paste manufacturers produce letters and funny animals. Children will eat this broth with great pleasure! The pasta in the broth should not be cooked for a long time, just enough for the soup to boil again, remove the pan from the heat, cover with a lid and let it brew.

You can prepare delicious croutons for chicken soup by drying the bread in a dry frying pan until golden brown, turning off the heat and adding a piece of butter.

The site wishes you, your family and loved ones bon appetit with good recipes!

For the recipe you will need:

Chicken - about half a kilo

Carrots – 1 piece

Onions – 1 piece

Vermicelli – 2 handfuls

Potatoes – 3 pieces

Pepper and salt - to taste

Greens - to taste.

Chicken soup. The usual recipe - cooking method:

First we make chicken broth

The chicken needs to be washed, cut into fairly large pieces, and covered with water. After the water begins to boil, the foam must be removed from it and the heat reduced. Then you need to salt the water and cook the broth for another forty minutes. As soon as the broth is ready, you need to remove the pieces of boiled chicken from it. The meat needs to be torn into small pieces and placed back into the broth. Then you need to cut the potatoes into small cubes, add them to the chicken broth and cook for about 15 minutes from the moment the liquid boils again.

Finely chop the onion. Grate the carrots. Fry all the vegetables in vegetable oil. Transfer them to the soup. After about three minutes, as soon as the water starts to boil again, you need to add vermicelli and salt the soup. If you want, you can add a little pepper. After this, wait until the vermicelli is cooked. Season the soup with finely chopped herbs and let it brew.

Chicken soup. The usual recipe is ready - bon appetit!

recipevsem.ru

Soup is the basis of any lunch. Even novice housewives need to learn how to cook simple first courses that can easily feed the whole family! After all, then you can do without semi-finished products, and even save your family budget significantly. Simple soups are prepared from the simplest ingredients. We offer several options for such soups.

How to make simple chicken soup

1. 400 g chicken wings (thighs);
2. 4 large potatoes;
3. 1 large carrot;
4. 2 small onions;
5. 2 handfuls of pasta “stars” or noodles “spider web”;
6. 1 tbsp. dried herbs or 100 g of fresh parsley (dill);
7. salt to taste.

Preparation:

Rinse the meat, add water and boil until cooked (skimming off any foam if it appears). Peel the vegetables, chop the potatoes into small cubes, chop the onion very finely and grate the carrots. Place the vegetables in a saucepan, cook until the potatoes are ready, then add the pasta and salt to taste. Cook for another 5-7 minutes, before removing from heat, add the herbs. The easiest chicken soup is ready!

See also video recipe - Light chicken noodle soup - step by step recipe

How to make simple rice soup (vegetable)

You can treat yourself to this soup without any harm to your figure. After all, it contains only healthy vegetables (too starchy and high-calorie potatoes are not included) and very little rice. Season it with olive oil and get a wonderful dietary dish!

Ingredients (for a 3-liter saucepan):

1. 4 tbsp. rice (it’s better to choose unpolished rice, it’s the healthiest);
2. 2 onions;
3. 2 carrots;
4. 3 bell peppers;
5. 4 tomatoes;
6. 100 g fresh parsley;
7. ½ tsp. ground paprika;
8. 3 tbsp. olive oil;
9. a pinch of ground black pepper;
10. salt to taste.

Preparation:

For a richer taste, vegetables for soup should be pre-fried. To do this you will need a deep frying pan with a thick bottom.

Peel the onions and carrots, chop the onions, grate the carrots. Remove the seeds from the pepper and cut it into small strips. Carefully remove the skin from the tomatoes and cut into small cubes. Heat 2 tbsp. olive oil in a frying pan, place all the vegetables there and fry for 3-5 minutes, stirring constantly. Meanwhile, heat water in a saucepan, add washed rice, bring to a boil and add the fry. Cook covered over low heat until the rice is cooked. Before removing from heat, add the remaining oil, spices, chopped herbs and salt.

Exactly the same simple soup can be cooked by replacing rice with bulgur or pearl barley. In this case, the cooking time will increase slightly - these cereals cook much more slowly.

How to make simple mushroom soup

You can take any mushrooms, but white ones are better, of course. In general, you should keep in mind that soup with wild mushrooms turns out much tastier.

Ingredients (for a 3-liter saucepan):

1. 500 g fresh mushrooms;
2. 4 large potatoes;
3. 2 carrots;
4. 2 onions;
5. 2 tbsp. vegetable oil;
6. 1 parsnip root;
7. 1 dried parsley root;
8. 4 bay leaves;
9. salt and ground pepper to taste.

Preparation:

Wash the mushrooms and chop finely. Wash and peel the vegetables, cut the potatoes into cubes, onions into small rings, grate the carrots and roots. Boil the mushrooms in salted water until half cooked, add the potatoes and bay leaf. Fry the onion with carrots and roots in vegetable oil, season the soup and cook until the potatoes are ready. At the end of cooking, add bay leaf (after 15-20 minutes it must be removed from the soup). Add salt and pepper - and you're done!

By the way, this soup can be prepared without frying: just add all the vegetables to the pan along with the potatoes and cook until tender.

1. Any soup can be cooked with vegetable, meat or bone broth prepared in advance.

2. When cooking meat and vegetables, the foam must be removed so that the soup turns out transparent.

3. Do not add bouillon cubes or seasonings containing the flavor enhancer monosodium glutamate to the soup. The taste of these additives is questionable, but the health hazards are obvious. In order to improve the taste of the finished dish, it is better to add regular spices, dried or fresh herbs, and bay leaves. Bon appetit!

www.ja-zdorov.ru

How to cook chicken soup

In this article we will tell you about how to cook chicken soup, and at the same time how to cook chicken broth (firstly, sometimes you just need broth, and secondly, chicken soup still starts with preparing the broth).

There are two “classic” versions of chicken soup: with vermicelli (noodles) or with rice. Let's talk first about the first one - chicken soup with vermicelli or noodles. Let us immediately note that it is absolutely not necessary to buy a whole chicken for this, although this option is also not excluded if, for example, you want chicken broth for the first course and boiled chicken for the second. If you only have chicken soup in your plans, then it seems to us that it is better to choose individual parts of the chicken: chicken breast (then the broth will be low-fat and more dietary), or chicken legs (for those who like a richer broth), or chicken thighs (this is conditionally average in terms of fat content, we often prefer this option). There are also, of course, wings, but these are essentially “skin and bones”; they may be fine for broth, but there will be practically no meat in your soup.

• Chicken (chicken breasts, fillets, chicken legs or thighs) – the quantity is at your discretion, depending on how much chicken you want in your soup and the desired “richness” of the broth; You can put from 200-300 grams to a kilogram into a 3-4 liter pan. We usually put 600-800 grams
• Onion – 1 medium sized onion
• Salt - about 0.5 tablespoon (taste!)
• Black peppercorns – 8-10 peas
• Bay leaf – 1-2 leaves
• Carrots – 1 medium size
• Potatoes – 6-8 medium-sized potatoes (the amount depends on the size of the potatoes and the desired thickness of your soup)
• Vermicelli or noodles - quantity as you wish (about 200 grams - if we are talking about the weight of dry purchased vermicelli before cooking)
• Dill - at your request (note in parentheses that dill can be added to almost any soup, and it is better directly into the plate immediately before use)

First, cook the chicken broth (it cooks in the same way as meat broth, but a little faster). We wash the chicken pieces with cold water, put them in a pan, fill them with cold water and put the pan on the stove over high heat, do not close the lid, and wait for the foam to appear. At this time, you can wash and peel the carrots, cut them into small cubes, slices or strips, or grate the carrots on a coarse grater.

When foam forms on the surface of the broth shortly before boiling, carefully and quickly remove it with a slotted spoon so that the broth is clear. When the broth boils, add carrots, salt, peppercorns, bay leaves and the whole peeled onion without cutting. When the broth boils again, reduce the heat to low and cover the pan with a lid. After a few minutes, we lift the lid and, making sure that our broth is quietly boiling and gurgling, we close it again, and in this state of quiet boiling, under the closed lid, we leave the broth to cook for about 45 minutes.

Meanwhile, peel the potatoes and cut them into small cubes with an edge of about 1 cm.

If you cook the soup for more than one day (which we all often do, counting on 3-4 days), we advise you to cook the vermicelli separately, because if you cook it in the broth and leave it there, there is a risk that it will swell to the point of impossibility and will turn your soup into mush. So, while the chicken is cooking, we cook the vermicelli (just for dummies: bring the water in a saucepan to a boil, add salt, add the vermicelli, immediately stir thoroughly so that it does not stick together, after boiling, cook for 5 minutes, drain in a colander, rinse with cold water ). You can replace vermicelli with noodles or some shell pasta (this needs to be cooked longer: 10-12 minutes), shape the noodles or pasta to your liking.

Place the cooked and washed vermicelli in a small container with a lid and store it in the refrigerator.

When 45-50 minutes of boiling of our chicken broth have passed, the chicken is ready, and so is the broth. It's time to turn the broth into soup.

Discard the onion from the broth (few people like pieces of boiled onions in soup). We also take out the chicken pieces if we want the process of absorbing the soup to look aesthetically pleasing and not have to gnaw the chicken bones with our hands. While the chicken is cooling so that it can be taken apart from the bones, add the cooked chopped potatoes to the broth, bring to a boil and cook for 30 minutes.

We disassemble the warm chicken with our hands, separating it from the bones, it is also better to discard the chicken skin, and divide the chicken into pieces. Place the chicken pieces back into the soup, bring to a boil and simmer for 3-4 minutes.

Place 1-2 tablespoons of cold noodles on a plate, pour in very hot soup, add dill if you want and eat. If you reheat the soup in the microwave the next day directly in the bowl, you can reheat the noodles in the soup. Now you know, how to cook chicken soup with vermicelli.

If you want to make chicken soup not with noodles, but with rice, then this is also easy. You do everything the same, naturally, you don’t cook the noodles, but at the same time as the potatoes, put about half a glass or a little more of rice into the pan, which you have previously washed 2-3 times with cold water. 30 minutes after the broth boils, the soup will be ready.

REMEMBER: EASY TO COOK!

Go for it! Create! Get ready!

Eat yourself, feed your family, treat your friends!

prostoi-retsept.ru

Recipe: Chicken soup – fried

potatoes – 8 pcs;

onion – 1 piece;

medium-sized carrots – 1 piece;

greens – 1 bunch;

dried dill - to taste;

salt and spices - to taste;

bay leaf – 1 leaf;

sunflower oil – 1 teaspoon

When all the scale has been removed (if you do not remove it, then “garbage” will float in the broth and it will not be beautiful and transparent, if there are still uncaught pieces left, I recommend draining the first broth, pouring clean water again and boiling again, so the broth it will be cleaner and healthier, since now they add so much chemicals to the chicken that it’s better to protect yourself, and usually I always drain the first broth - it doesn’t make the taste any worse, but now I didn’t have much time to cook, so I just removed the scum with a ladle ), cut the potatoes - cut large ones into 3 parts, small ones in half and cut into pieces like this

and add to the boiling chicken broth. Reduce the heat on the stove and cook over medium heat for about 25 minutes.

At this time, prepare the frying. Finely chop onion and garlic

pour oil into the frying pan

When it's hot, start frying the onions.

after 2-3 minutes add the garlic (it cooks faster so it should not be added immediately with the onion)

Fry everything over low heat, stirring constantly until the vegetables become a beautiful golden color.

When the potatoes are cooked

add bay leaf and spices

boil for 3 minutes. Turn off the stove and at the very end throw in fresh herbs and dry dill

Cover with a lid, let sit for 15-20 minutes and you are ready to eat.

No-fry chicken soup is one of my favorite first dishes. It always turns out tasty, rich and practically dietary (since it does not contain oil). It will appeal to both adults and kids.

Serve chicken soup without frying hot, sprinkled with chopped dill or other herbs of your choice. If you wish, you can add sour cream or mayonnaise to the plate. You can use any pasta for this soup. But the larger they are, the sooner they need to be thrown into the pan, otherwise you risk either undercooking the pasta or boiling the potatoes. It is better to salt the soup at the end of cooking, then the salt consumption will be less.

Number of servings: 6

An easy no-fry homemade chicken soup recipe step by step with photos. Easy to prepare at home in 30 minutes. Contains only 228 kilocalories.

• Preparation time: 17 minutes
• Cooking time: 30 min
• Calorie Amount: 228 kilocalories
• Number of servings: 6 servings
• Occasion: For lunch

• Complexity: An easy recipe
• National cuisine: home kitchen
• Type of dish: Soups

Ingredients for six servings

• Chicken breast - 200 grams
• Onion - 1 piece
• Potatoes - 2 pieces
• Carrots - 100 Grams
• Pasta - 100 Grams
• Ground black pepper - To taste
• Salt - To taste
• Bay leaf - To taste
• Greens - To taste
• Water - 2.5 Liters

Step-by-step preparation

1. Wash the chicken breast and cut it into large pieces across the grain. Pour water into a saucepan and place the chopped breast in it. Bring to a boil over high heat. Then screw it on, collect all the foam with a slotted spoon and then simmer over low heat.
2. Peel the carrots and potatoes and cut into small pieces. Add vegetables to the pan, cook them over low heat.
3. After 5-7 minutes, add bay leaf and peeled and quartered onion to the soup. Continue to simmer for another 10-15 minutes (or until the potatoes are done).
4. Now add the pasta and stir immediately to prevent it from sticking. Add salt and pepper to taste, cook over low heat until the pasta is ready.
5. When all the ingredients are cooked, taste the soup and add salt if necessary. Chicken soup without frying is ready! Bon appetit!

I wanted some light soup. I cook this very often, my husband loves it, the technology is the same, I just change the ingredients sometimes, nothing new this time, sorry, it’s the way it is...

First, I soak the chicken drumsticks in water. For this volume I will need 2 pieces, it won’t be greasy, and the broth will be light.

I put the water on to boil, and when it boils I put the meat in there.

I used to fry soups, but now I’ve stopped so that the child can eat them, and my husband likes them better this way.

I peel 4 medium-sized potatoes, we should have a lot of potatoes, and I cut them finely, let’s say my mother (and I too at first) cut the potatoes coarsely, and when I started cooking for my husband, I adjusted everything to his taste)). I clean it and fill it with water, let it sit, and let the starch wash out a little.

I peel 2 carrots, we should also have a decent amount of them, it adds flavor and colors the soup a little, otherwise it turns out to be quite boring and pale)).

The meat is boiling, I throw in 2 bay leaves and a couple of black peppercorns, then turn the heat to low and cover with a lid, so it gurgles there for about 10 minutes.

Then I begin to introduce vegetables one by one.

First I throw in the potatoes.

When the potatoes are ready (I check with a fork), I add carrots.

Again I cover the whole thing with a lid and don’t touch it for another 10 minutes.

Then I take out the meat. I also check the readiness with a fork or knife, but more often with a fork, because the knife is thin and sharp, but the fork goes tightly into the raw meat, and when it goes in freely, then one hundred percent is ready.

I remove the skin (I can’t stand it) and bones from the meat, and cut the flesh itself in random order, sometimes into strips, sometimes I just tear it with my hands, today I cut it into cubes and put it back in the pan.

With the expectation that the child will also eat the soup, I use small vermicelli in the preparation; unfortunately, he doesn’t like the pasta, and he spits, but this vermicelli gets boiled and he eats it with pleasure.

I pour it into the pan, about 2 pinches, it swells well, so it doesn’t turn out to be porridge.

And of course, greens. Both in winter and in summer I can’t live without it. So I take a couple of stems of parsley and dill, I don’t like it when there’s a lot of greenery, but when it’s a little bit, that’s just right. I cut it finely.

My soup is almost ready. I put the greens in there, turn off the heat and cover with a lid.

Once prepared, you can also add a spoonful of sour cream (to your plate), it turns out very tasty.

I understand that this is not a masterpiece of culinary art, but it is what it is!

The husband will be happy, and this is the main thing!

Bon appetit!

Cooking time: PT00H40M 40 min.

Approximate cost per serving: 100 rub.

We've all made chicken soup at some point. I suggest remembering and preparing delicious chicken soup with rice. An excellent tasting first course will please everyone and will not leave anyone indifferent.

• 300 g chicken
• 3-4 potatoes
• 2 carrots
• 1 onion
• ½ cup rice
• seasoning for soup
• Bay leaf
• greens (dill, parsley, onion)
• ground black pepper
• vegetable oil

Chicken soup with rice and potatoes

We wash the chicken, cut it into pieces, put it in a saucepan with cold water, bring to a boil, drain the water. We rinse the meat and the pan well, fill the chicken with cold water again, and put the pan on the stove.

Peel the potatoes, wash them, cut them into pieces.

We clean and rinse the carrots. Cut one carrot into strips and lightly fry in vegetable oil, this will give our broth an orange color. We put the second one entirely in the pan along with the chicken and this will give our broth transparency.

We clean the onion, rinse it and immediately put it in the pan with the chicken. This will give our broth a more refined taste.

Wash the greens and finely chop.

Wash the rice in cold water until transparent, so that the broth does not become cloudy and is transparent.

The water in the pan has boiled, reduce the temperature to low and cook the chicken for 25-30 minutes. If foam appears, remove it. The chicken is cooked, after which we take out the onions and carrots. The onions don’t look very nice, we throw them away, but you can eat the carrots.

Add washed rice to the pan, cook for 15 minutes, then add potatoes, salt and cook for 10 minutes. At the end of cooking, add overcooked carrots, bay leaves, soup spices, and herbs. Greens can be added directly when serving.

Turn off the stove and let the chicken soup brew. Very easy to prepare chicken rice soup is ready. Anyone who has the desire can cook it, because the recipe is very simple, and the soup is very tasty.

A bowl of soup with a piece of chicken and you're full, even second course will not need.

slabunova-olga.ru

Chicken soup with rice

Chicken soup with rice and frying is just a lifesaver. It's always easy to prepare when you have all the ingredients on hand.

Perfect for a good and satisfying lunch or dinner. Chicken soup with rice is always good to complement with vinaigrette, vegetable salad or mashed potatoes with cutlets. Soup can be prepared not only with rice. Instead of rice, you can use other cereals or no cereals at all with vermicelli, for example, or noodles. Here is the basic recipe, and you can already improve it to suit your own ideas.

Chicken soup with rice and potatoes recipe with photos

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• Chicken 300-400 grams.
• Potatoes 4-5 pcs.
• Onion 1 pc.
• Carrot 1 pc.
• Rice 10-120 grams.
• Vegetable oil.
• Seasonings for chicken soup.
• Salt and pepper to taste.
• Greens (dill parsley).
• Bay leaf 1-2 leaves.

The soup can be cooked with chicken thighs, wings, and giblets. In stores you can often find ready-made soup kits that already contain everything you might need to prepare chicken soup (meat kits).

☑ Let the chicken meat cook.

To make your broth much better, pour cold water over the meat and put it on the fire. You should always cook the broth starting with cold water, so the meat will release all the flavors and aromas. And if you pour hot water over the meat, all the most delicious things will remain in the meat and the broth will not be so tasty and rich.

☑ While the chicken is cooking, prepare the frying. Peel the onion, cut it into half rings and place in a frying pan to fry in vegetable oil.

☑ Peel the carrots, grate them and fry them with the onions. Cook the chicken soup over low heat, gradually bringing the onions and carrots to a characteristic blush.

☑ Peel the potatoes, rinse and cut into small squares.

☑ Rinse the rice under running water. I rinse the rice until the water from under the rice becomes clear.

☑ After 5 minutes, when the water with chicken meat boils, I throw in the rice, then after 10-15 minutes I put the potatoes in the pan.

☑ Don’t forget to taste the chicken soup for salt after a while, adding more salt if necessary.

☑When the potatoes, rice and meat are completely ready, add laurel leaves and finely chopped greens to our roast, mix well, let it boil for 1-2 minutes and turn off the heat completely.

☑Chicken soup is ready, but before serving it, let it brew for 10-15 minutes.

Chicken soup with rice without frying

The soup can be considered a bit dietary, since it does not contain frying and this is why many people like it. Many people also cannot stand the fried smell that spreads throughout the apartment. Well, there are people who cannot stand such smells. Even if you can stand that smell, try making chicken soup without frying, you might like it more than with frying.

• Chicken soup set 1 pc.
• Half a glass of rice.
• Potatoes 5-6 pieces.
• Onions 2 pcs.
• Carrot 1 pc.
• Black peppercorns 5-6 peas.
• Greenery.
• Salt and pepper to taste.

☑ Put a pan of water on the fire and add half a peeled onion to the chicken, add a little salt to one potato and immediately add black peppercorns and bay leaves. Cook the meat until done.

☑ When the meat is ready, remove half the onion from the broth, mash the potatoes with a fork if they are not yet boiled and leave them in the broth.

☑ Add diced potatoes to the prepared broth.

☑ Grated carrots.

☑ Fig. Pre-wash well and cook everything until the potatoes and rice are ready.

☑ When all the ingredients in the broth are ready, it’s time to add finely chopped herbs, in our case parsley, mix everything well, bring to a boil and boil for about 2 minutes.

☑ Then cover with a lid and let our soup brew for about 20 minutes, after which it can be poured into plates and served.

Chicken soup with rice without frying is ready, serve it on the table with fresh bread. Bon appetit.

viramaina.ru

Chicken broth soup with rice, potatoes and egg

When you have rich chicken broth, you can prepare the first course from a minimal set of ingredients and it will be very tasty! An example of this is this simple chicken soup with rice and potatoes, a recipe with a photo of preparation that I want to offer today. A soup containing only potatoes with carrots and onions, a handful of rice and an egg. Don’t think that someone might not like the soup; most likely, you don’t prepare such light soups often, and your eaters will only be happy with the variety!

For a tasty, rich broth, it is advisable to buy homemade chicken; broilers will make only so-so broth. Leave the meat pieces for second courses, and put the carcass (back with ribs and breast bone) into the broth. The chicken may take longer to cook, but you are guaranteed to have an excellent base for first courses. Meat cut from the back can be used for salads or cut into pieces and added to plates.

Vegetables are added to this soup without frying, so as not to interrupt the taste and aroma of the chicken broth. If you don’t like onions in soups without frying, then it’s better to add a whole onion to the broth and then throw it away.

– domestic chicken (frame) – 1 piece;

– potatoes – 2 pcs;

– carrots – 1 small or half a large one;

– rice – 2 tbsp. spoons;

– different greens – to taste.

We cut the chicken carcass as standard: separate the wings, legs, cut out the fillet (or separate the breast along with the bone). What will remain is the back with the back and ribs - this is the skeleton, which will be the basis of the rich chicken broth. Homemade chicken is fatty, so you need 2-2.5 liters of water. Place the meat in cold water, add salt, and place on high heat.

As soon as a strong boil begins, turn the heat down to low. Using a slotted spoon, remove the foam until the surface is clean. In a pressure cooker, the broth will be ready in 30-35 minutes; in a regular saucepan, homemade chicken is cooked for about an hour or a little longer - depending on the age of the bird. During cooking, do not allow it to boil too much; the liquid will turn whitish (although the transparency of the broth does not matter for this soup).

When the broth is ready, take out the chicken and strain the liquid. We take approximately 1.5 liters. You can freeze the rest or make a larger batch of soup by increasing the amount of vegetables and adding another spoonful of rice and one egg. Wash the rice and leave it in a bowl.

Cut the potatoes into strips or slices, medium-sized pieces. Finely chop the onions and carrots.

Place potato pieces into a slightly simmering broth. Without turning up the heat, wait until the soup begins to simmer quietly, cover with a lid and cook for about 5 minutes, until the potatoes are half cooked.

Following the potatoes, add chopped onions and carrots to the soup. If the onion has already been added to the broth during cooking, then add only the carrots. You can add finely chopped celery (stem) or a piece of celery root.

Cook the vegetables for five minutes at a gentle simmer. Add rice. After boiling, leave the soup to simmer until the rice is half cooked. If you cook the rice until cooked, it will swell in the broth and the soup will be very thick. While the soup sits, the grains of rice will soften, but will not be overcooked.

Beat the egg with a fork (it’s also better from homemade chicken, yellow). If you want the egg in the soup to be small flakes, then pour in a little water and beat the mixture. If you like the flakes to be larger and noticeable, then you don’t need to add water.

In a thin stream, constantly stirring the soup, pour in the beaten egg. Bring to a boil. Test for salt and turn off. Cover the soup with a lid and let it brew for 10-15 minutes.

Finely chop any fresh herbs. Pour chicken soup with rice and potatoes into bowls, sprinkle with parsley, dill and serve. Bon appetit!

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Chicken and rice soup

What to cook for the first course quickly and tasty? Prepare chicken soup with rice. This dish is quite simple, but we will add a new note to it. These will be tomatoes. They will give the soup a spicy taste with a slight sourness. Instead of fresh vegetables, you can take canned tomatoes in their own juice.

Ingredients

• Chicken wings – 3-4 pieces;
• Potatoes – 200 grams;
• Rice – ½ cup;
• Carrots – 1 piece;
• Onion – 1 piece;
• Tomatoes – 2 pieces;
• Greens - to taste;
• Water – 3 liters.

How to make delicious chicken rice soup

Preparing the soup begins with boiling the broth. For it, take wings or any other parts of the chicken. Pour cold water over the wings and put on fire. After boiling, skim off the foam and salt the broth. You can put a bay leaf and allspice peas in it - 2 pieces. This will add a pleasant aroma to the broth. Cook for 25-30 minutes.

Chop the carrots and onions as you prefer. You can grate carrots on a fine grater. Heat vegetable oil or butter in a frying pan. Fry the onion until golden brown. Then add the carrots and continue sautéing the mixture until golden brown.

Peel the potatoes and cut into cubes or strips.

Place potatoes in a saucepan.

Immediately add rice with potatoes. If the grain is of good quality, it does not need to be washed. It has been experimentally proven that short-grain rice behaves better in soup.

Tip: if you have some leftover rice porridge or just rice (without additives), you can also use it in soup. Add the boiled cereal 5 minutes before it is ready, then stir well into the soup. This can be done not only with rice, but also with buckwheat.

After the water with potatoes and rice boils, remove the foam again and add the fried onions and carrots.

Cut the peeled tomato into cubes and finely chop the greens.

Add them to the soup 5 minutes before it is ready. Season the soup with salt and pepper if necessary. After five minutes, turn off the stove and cover the pan with a lid. Leave for a while to let the dish steep. Chicken soup with rice and potatoes is ready! And tomatoes only enriched its taste.

You can serve the soup with crackers and sour cream.

Any dish requires knowledge of some secrets when preparing. How to cook delicious rice soup?

• Before cooking, it is better to rinse the rice thoroughly and soak it in cold water. This should be done half an hour before cooking. In this case, it will not boil over and will not resemble porridge.
• Rice grains absorb some of the salt. Therefore, after adding rice, you need to taste the soup for salt again. By the way, with the help of this cereal you can save an over-salted dish.
• Tomatoes can be easily peeled. This is done simply. Cut the tomatoes crosswise. Scald with boiling water. Next, place the vegetables in cold water for a couple of minutes. Now the skin will come off easily and quickly.
• You only need to put the chicken in cold water to get a tasty broth. When cooking, you can put a small onion and a small carrot or part of it in the water. Vegetables will give the broth a pleasant taste and hue. After this, remove the carrots and can be used for salad. Discard the onion.