Broth without chicken. How much and how to cook chicken broth? How to cook chicken breast broth

Chicken broth is a dish that is perfect without the addition of other ingredients. But if you want to get a more satisfying dish, rich in a variety of flavors, then you can add pasta, mushrooms or vegetables to it. The stew will become rich and nutritious.

It’s very easy to cook chicken broth in a slow cooker or in the usual way in a saucepan. The stew will be rich, transparent and golden.

In a saucepan

Ingredients:

• black pepper;
• water - according to the volume of the pan;
• chicken drumstick – 4 pcs.;
• greenery;
• salt.

Preparation:

1. Rinse the meat, place in water and boil. Boil for a couple of minutes.
2. Drain the liquid. Pour fresh water over the chicken and boil. It will take about half an hour to prepare.
3. During the process, you should not let the water boil too much, but you must definitely remove the foam. To preserve the flavor of the chicken, do not rinse it with hot water and only place it in cold liquid.
4. Add salt, pepper and simmer for another five minutes. If you want a perfectly clear broth, strain the liquid through cheesecloth.
5. Chop the chicken and add it to the broth.

All that remains is to chop the greens and add them to the stew before serving.

In a slow cooker

Ingredients:

• water - according to the volume of the bowl;
• allspice – 5 peas;
• chicken - up to a kilogram;
• onion – 1 pc.;
• laurel – 2 leaves;
• salt;
• black pepper – 5 peas;
• carrot – 1 pc.

Preparation:

1. Rinse the meat and remove fat.
2. Peel the vegetables. There is no need to chop the onion, but it is better to cut the carrots into three parts.
3. Place chicken and vegetables in a bowl. Throw in peppercorns and add bay leaves.
4. Pour in water, add salt. Close the lid and set the “quenching” mode.
5. Set the timer for an hour and a half.
6. Periodically open the lid slightly and remove the foam.

After the timer signal, the soup should sit for half an hour. Then take out the bowl, remove the food from it, take gauze and strain the liquid. This procedure will make the broth perfectly transparent.

Chicken noodle soup - step by step

This chicken broth soup is simple, but tasty and satisfying.

Ingredients:

• salt;
• chicken - half a kilo;
• onions – 2 pcs.;
• vermicelli – 2 handfuls;
• carrots – 2 pcs.;
• pepper;
• greens – 25 g;
• potatoes – 2 pcs.

Preparation:

1. Place the meat pieces into the water. Place on the stove and wait until it boils. Drain the water and add the same amount again. Boil the meat for a quarter of an hour.
2. Chop the carrots and place carrot cubes in the soup.
3. One whole peeled onion will be needed. Throw it into the broth, simmer for half an hour and remove.
4. Remove the chicken meat, cool, chop and return to the broth.
5. Chop the potatoes and add to the chicken.
6. Chop the second onion, place in a frying pan and fry. Add to the broth and cook for a quarter of an hour.
7. Add vermicelli, salt and pepper. Boil (it will take seven minutes) and sprinkle with chopped herbs.

Hearty borscht with chicken broth

The dish turns out healthier than traditional borscht with pork. Therefore, we strongly recommend trying the delicious light borscht prepared according to a proven recipe.

Ingredients:

• chicken - half a kilo;
• a pair of potato tubers and a tomato;
• small carrot;
• a quarter fork of cabbage;
• onion and medium-sized beets;
• bell pepper pod (you can do without it)
• dill – 45 g;
• oil – 2 tbsp. spoons of olive;
• sour cream - a spoon on each plate.

Preparation:

1. Pour water over the bird and cook (it will take an hour and a half).
2. Remove chicken, cool and chop.
3. Grate the beets and add to the stew.
4. Chop the potatoes and also put them in the liquid.
5. The onion will need to be diced, the carrots should be grated, and the pepper should be cut into strips.
6. Place all the vegetables in a hot frying pan, add oil and fry.
7. Chop the cabbage and add to the stew.
8. Add chopped tomatoes to the frying and simmer for five minutes. Transfer it to the soup and boil it all together.
9. Add meat pieces, sprinkle with chopped herbs, add salt and mix.

Pour soup into each bowl and add sour cream.

Cooking mushroom soup with chicken broth

Thanks to champignons, the stew will be more nutritious and flavorful.

Ingredients:

• salt;
• greens – 20 g;
• breast – 350 g chicken;
• potatoes – 2 pcs.;
• champignons – 100 g;
• oil;
• onion – 1 pc.

Preparation:

1. Cut the breast into pieces, add water and boil. Remove the meat, cool and chop.
2. Chop the potatoes. Place in broth.
3. You will need the onion in half rings. Mushrooms should be chopped, put in a frying pan with onions, pour in oil and fry. Transfer the roast into the broth.
4. Add salt, sprinkle with pepper, add chicken pieces and keep on the stove for another quarter of an hour.

Chop the herbs and sprinkle on the finished stew.

Dumpling soup

Many generations of children have grown up on this aromatic soup. It turns out light and fragrant.

Ingredients:

• potatoes – 3 pcs.;
• fillet – half a kilo;
• carrots, eggs, onions - one each;
• salt and selected spices;
• oil – 45 ml olive;
• flour – 6 tbsp. spoon;
• greenery.

Preparation:

1. Grind the fillet, transfer to water and cook. Skim off foam during cooking.
2. Salt and sprinkle with spices.
3. Chop the onion, cut the carrots (straws are needed). Place in a frying pan with hot oil, fry and add to the stew along with potato cubes.
4. Pour flour into the egg and knead - you get a liquid mass. Take a spoon, scoop out the dough and place it in the broth.
5. Boil - all products must “cook” completely.
6. Chop the herbs and sprinkle over the finished stew.

Chicken broth with egg and croutons

A simple variation that is nevertheless tasty, satisfying and light.

Ingredients:

• garlic – 2 cloves;
• chicken - half a kilo;
• bread – 200 g white;
• chicken egg – 7 pcs.;
• pepper, dill, parsley, green onions;
• salt.

Preparation:

1. Place chicken in water. When it boils, drain the liquid and add the same amount of water.
2. Remove foam and boil for an hour.
3. Get the meat. Take gauze and strain the liquid.
4. Salt the broth. Chop the meat.
5. Boil the eggs, cut the loaf (you need cubes), chop the garlic cloves.
6. Mix the loaf with the garlic mass, place on a baking sheet and dry in the oven. Take it out when it turns golden.
7. Cut the egg in half. Chop the greens.

Place chicken pieces in a bowl and add an egg. Sprinkle with herbs, pour in broth and add crackers.

How to cook clear chicken broth?

This stew can be used as a base for any soup.

Ingredients:

• chicken - carcass;
• a couple of onions and carrots;
• laurel – 5 leaves;
• celery root;
• a handful of garlic cloves.

Preparation:

1. Rinse the carcass and cut it. For diet broth, you will need to remove the skin.
2. To fill with water. When the liquid boils, foam forms, which must be removed. If you miss the moment, the broth will turn out with “flakes” and will not be transparent.
3. Peel the garlic and onions and add them to the meat without cutting them.
4. Cut the carrots (the pieces should be large) and add them to the vegetables. Add celery. Add some salt.
5. Cover with a lid and simmer for an hour and a half. Get groceries. Take gauze, fold it in three layers and strain the broth.

Ingredients:

• fillet – half a kilo;
• toast;
• a couple of potato tubers, a turnip onion and a carrot;
• “bath” of processed cheese;
• bay leaf – 3 pcs.;
• greens – 30 g;
• butter – 50 g;
• selected spices.

Preparation:

1. Place meat in water and add salt. Add pepper and add bay leaf. Cook for half an hour. Remove the meat piece.
2. Chop the onion, chop the carrots, chop the meat and chop the potatoes.
3. Throw potato cubes into the broth and cook.
4. Place butter in a frying pan. Throw in the onion, add carrots, add salt and pepper. Fry the sliced ​​vegetables, add to the broth and simmer for seven minutes.
5. Return the meat and cook for another four minutes. Spoon in the cheese and stir.
6. Chop the greens and sprinkle in portions. Add croutons to each bowl.

Vegetable soup

This is the most common option, which turns out rich, beautiful and very tasty. The most available vegetables are used for cooking. Based on this recipe, if desired, you can cook pea soup, for which you should soak the peas in advance and cook them at the same time as the chicken.

Ingredients:

• pepper, carrot, onion - one each;
• potatoes - a couple of tubers;
• chicken fillet;
• seasonings;
• greens – 25 g;
• oil.

Preparation:

1. Rinse the piece of meat and place it in water. When the liquid boils, drain. Pour fresh water over the chicken and boil.
2. You will need to cut the pepper into strips, chop the onion, and grate the carrots. Place everything in a frying pan, add oil and fry. Add pepper and fry for another five minutes. Add all the vegetables to the stew.
3. Cut the potatoes and put them in the soup.
4. Remove the meat, chop and return to the broth.
5. Add salt and season with selected spices. Pour chopped greens into the finished dish.

First of all you will need chicken. Ideally, a soup hen, that is, a middle-aged laying hen. Unlike broiler, it can cook for hours, imparting flavor to the broth without turning into mush. If you do decide to use a broiler, reduce the cooking time to about 1 hour.

The classic broth recipe uses the whole chicken, but individual ones or just a soup kit from any supermarket will do. You should not take only the breast: the meat may turn out tough, and the broth may not be rich.

In addition to the main ingredient, chicken, onions, carrots, celery and seasonings are added to the broth. To give a richer color, vegetables can be sautéed in a small amount of oil.

• 1 kg chicken;
• 5 liters of water;
• 1 onion;
• 1 carrot;
• salt, peppercorns - to taste;
• greens for decoration.

How to cook broth

Wash the chicken and place it in a deep pan. The whole carcass does not need to be cut.

Pour water so that it covers the meat. If you want the chicken to be tasty, add salt right away. If you prefer a tasty and clear broth, add salt at the end of cooking.

Wash and peel the carrots and onions. Cut the carrots into several pieces, leave the onion whole or cut in half.

Place the pan over low heat. Make sure that the water does not boil; only small bubbles should form on the surface. This will allow the broth to remain transparent. To do this, promptly remove the resulting foam.

During the cooking process, water may boil away, so it should be added.

After 1.5 hours (if you are using broiler chicken, then after 10 minutes), add carrots, onions and peppers to the broth. Cook for another 1 hour.

When the time is up, try to separate the meat from the bones. If it doesn't work, cook some more. If the meat comes away, it is ready - remove the pan from the heat and cool slightly.

Cooked vegetables can be removed from the broth: they have already given up all their beneficial properties. Also remove the chicken. The meat can be used in soups and snacks.

The finished broth can be consumed in its pure form or used as a base for soups.

4 soups with chicken broth

loftbarlimonad.ru

Ingredients

• 150 g chicken stomachs;
• 150 g chicken hearts;
• 150 g chicken liver;
• salt, pepper - to taste;
• 1 onion;
• 1 carrot;
• 500 ml chicken broth;
• 50 g egg noodles;
• greenery;
• 2 quail eggs.

Preparation

Rinse the chicken giblets and remove films. Place each type in a separate pan and fill with cold water. Place on the fire, add salt and pepper and bring to a boil. After boiling, cook the liver for 20–25 minutes, hearts for 40 minutes, and stomachs for about an hour.

Finely chop the onion and carrots. Heat vegetable oil in a frying pan, add vegetables and fry them over low heat, stirring constantly. After 2-3 minutes, remove the pan from the heat and transfer its contents to a napkin to remove excess oil.

Place the prepared giblets in a saucepan with broth and bring to a boil. Add the onions and carrots, followed by the egg noodles. Add the pasta whole or break it into pieces. Season with salt and pepper.

After 3-4 minutes, add finely chopped herbs. When the noodles are soft, the soup is ready. Pour it into plates and place a boiled quail egg in each.

sproutedroutes.com

Ingredients

• 700 ml chicken broth;
• ½ cup rice;
• 90 g tomato paste;
• 500 g of tomatoes in their own juice;
• 100 g cream cheese;
• parsley.

Preparation

Place the broth over medium heat and bring to a boil. Add rice, tomato paste and tomatoes. Cook for 10 minutes, then add the cream cheese and bring to the boil again. Season with salt and pepper. Add finely chopped parsley and cook until the rice is done.

Serve the soup hot with croutons and herbs.

delish.com

Ingredients

• 2 medium carrots;
• 1 onion;
• 1 stalk of celery;
• 1 clove of garlic;
• 3 tablespoons olive oil;
• salt, pepper - to taste;
• 2 cans of white beans in their own juice;
• 3 liters of chicken broth;
• 4 cups spinach leaves;
• 30 g grated parmesan;
• green peas and herbs for decoration.

Preparation

Finely chop the carrots, onions, celery and garlic. Heat olive oil in a thick bottomed saucepan. Add chopped vegetables, salt and pepper. Simmer for 10 minutes over medium heat, stirring occasionally.

Drain the juice from the beans, rinse and dry. Mash ½ cup of legumes with a fork, add to vegetables and simmer for 2-3 minutes over medium heat. Then add the whole beans to the pan and stir. Pour the mixture with chicken broth, bring to a boil, reduce heat and simmer, covered, for another 20 minutes.

Add spinach, rinsed in cold water, to the soup and cook for 2 minutes until the leaves are wilted. Remove the soup from the heat, pour into bowls, sprinkle with grated Parmesan, add green peas and herbs.

Serve with crispy ones.

dorastable.com

Ingredients

• 1 onion;
• ½ tablespoon of vegetable oil;
• 2 cloves of garlic;
• 300 g of any minced meat;
• salt, pepper - to taste;
• 3 liters of chicken broth;
• 1 carrot;
• 1 potato;
• 100 g vermicelli;
• 1 bay leaf;
• greenery.

Preparation

Start by making the meatballs. Finely chop the onion and fry in vegetable oil. Finely chop the garlic or put it through a garlic press. Mix it with onions and minced meat, add salt and pepper and mix well. Make meatballs. The size can be any, but it is better to make the balls small, about the size of a quail egg.

Place the pan with the broth on the fire and bring to a boil. Reduce heat and add meatballs. Cook for 5–7 minutes.

Wash and peel carrots and potatoes. Cut the carrots into slices, and the potatoes into cubes. Place the chopped vegetables into the broth. Cook until the potatoes are done. Then add vermicelli and bay leaf. Cook for 2 minutes. Remove from heat and cover with a lid.

Pour the finished soup into bowls and sprinkle with fresh herbs.

Almost everyone knows how to prepare chicken broth, however, not every housewife turns it out clear and rich. What parts of the bird make the most delicious broth? How to get a beautiful and appetizing meat broth? If you do not yet know the answers to these questions, then the information provided below will be very helpful.

For adherents of a healthy diet, chicken broth is ideal for the daily menu. Moderately rich, light and aromatic, it will definitely appeal to those who simply do not like fatty, strong meat soups.

Ingredients:

• 720 g poultry breast on the bone;
• onion and carrot;
• leek;
• two garlic cloves;
• bay leaf, spices, table greens.

Algorithm of actions:

1. We wash the bird's breast, put it in a pan, fill it completely with water and put it on the fire.
2. As soon as gray foam appears on the surface of the broth, drain it, rinse the breast and fill it with clean water again.
3. As soon as the liquid begins to boil, add the peeled carrots and onions. You can put the onion directly in the husk, it will give the broth a beautiful shade.
4. We also add the rest of the spices and leeks, but don’t add salt yet. Cook the broth for an hour.
5. Afterwards, take out the meat and all the additives. Strain the broth, add salt, chopped garlic, pepper and carrots, which need to be mashed.
6. Place chicken pieces and chopped herbs into serving bowls. Pour in the broth and serve.

Cooking from chicken backs

You can also cook a healthy and rich broth from chicken backs. To make the chicken broth tasty and aromatic, add some vegetables and spices.

Ingredients:

• chicken back;
• one onion and one carrot each;
• two bay leaves;
• salt and parsley.

Cooking method:

1. Before cooking, it is better to soak the back of the chicken for an hour, then rinse, cover with clean water and put on fire.
2. Cook the meat for 15 minutes, then add the onion, which will enhance the taste and add transparency to the broth. Along with the onion, add randomly chopped carrots.
3. After half an hour, salt the broth, add bay leaf and after five minutes the broth can be removed from the heat. Serve it with herbs and boiled pasta.

From legs for soup

Unlike the breast, the legs are the fattier part of the bird. Therefore, in order to reduce the calorie content of the dish, it is better to remove the skin from the legs and soak the meat itself in cool water for an hour.

Making broth from chicken legs is quite simple.

1. To do this, take a kilo of meat, put it in a pan along with water and put it on the fire.
2. As soon as the broth boils, add salt to it and continuously remove the foam.
3. For a pleasant color and taste, you can add peeled onions and carrots to the liquid.
4. Cook the broth for an hour and a half, and then turn off the heat.

Chicken broth in a slow cooker

Spicy chicken broth can be served as an independent first course or used as an ingredient for other dishes. Thanks to the multicooker, the meat broth will turn out not only tasty, but also healthy, because the device allows you to preserve most of the beneficial substances of chicken meat.

To fulfill the recipe, you can take any parts of the bird weighing from 800 grams to one kilogram.

Ingredients:

• 110 g celery (root);
• one onion and one carrot each;
• three peas each of black and allspice;
• bay leaf;
• water, salt.

Cooking method:

1. Place portioned pieces of poultry into the bowl of a kitchen appliance. Along with the chicken, add an onion cut into quarters, carrot slices and celery cubes.
2. Add salt and other seasonings, pour in water and turn on the “Soup” mode for 30 minutes.
3. After the beep, change the program to “Stew” or “Multi-steam” and simmer the chicken broth for 1.5 hours.
4. We filter the finished broth and use the clear chicken broth for its intended purpose.

Chicken drumsticks

Men will especially like chicken drumstick broth, because what could be tastier than a rich soup with chicken on the bone?

To make the broth aromatic, add spices and spices.

Ingredients:

• two chicken legs;
• five black peppercorns;
• two sprigs of celery;
• Bay leaf;
• carrots and onions.

Cooking method:

1. Place the poultry drumsticks in a saucepan along with the chopped onion and carrots. Fill the food with water (cold only) and send it to the fire.
2. Cook the broth for half an hour, then add salt, peppercorns, celery sprigs and bay leaves.
3. After 10 minutes, turn off the heat, take out the meat, and strain the broth.
4. Place a chicken leg, some boiled vegetables and herbs into portioned plates. Pour broth over everything and serve with crispy croutons

Rich chicken broth

Cooking chicken broth is as easy as shelling pears, but you want such a dish to turn out rich, aromatic and very tasty. Learn how to make delicious chicken broth right now.

Ingredients:

• chicken carcass;
• two small onions and two carrots;
• a pair of garlic cloves;
• allspice and white pepper;
• coriander, salt, bay leaf.

Cooking method:

1. We cut up the chicken and put the resulting pieces in a pan. Pour filtered water and place on the stove. As soon as the broth begins to boil, do not forget to remove the foam.
2. We peel the garlic, wash the carrots well or also thoroughly peel them. Cut the onion in half, but do not remove the skin. Place the vegetables in a dry frying pan and fry for half an hour. Make sure the ingredients don't burn.
3. Now we put the root vegetables in the broth, and as soon as the contents of the saucepan boil, immediately turn off the heat. There is no need to cook vegetables.
4. Add all the seasonings, bring the mixture to a boil again, put out the heat and let the broth sit for half an hour.
5. Remove the meat from the liquid and separate it from the bones. We catch all the vegetables and spices - we won’t need them anymore.
1. In no case should you use pieces of meat with blood clots for broth. You also need to cut off all hanging pieces of lard and fat from the chicken.
2. It is important to remove foam not only when the broth begins to boil, but also throughout the entire cooking process.
3. The broth should not boil too much - this will prevent it from becoming transparent.
4. You only need to salt it at the end, not at the beginning.
5. The strained broth is always poured into a cleaned pan.
6. Onions, carrots and parsley root will give the broth a beautiful color; you need to add them whole.
7. It is not possible to remove small particles from the broth by straining. Professional chefs use drawdown, which is the clarification of broth using egg whites. The essence of this method is that proteins absorb “garbage” and are then removed.

Now you know how to get a tasty, spicy, rich, and most importantly, even appetizing-looking broth from any part of a chicken carcass. All that remains is to bring the theory to life!

Description

Chicken bouillon Every housewife should be able to cook, because it is the basis for preparing many different soups. In addition, properly cooked broth can be drunk just like that. It turns out incredibly tasty and healthy! This broth is very good for colds. Firstly, it is an additional liquid, which during such a period needs to be consumed in large quantities, and, secondly, chicken broth is a real storehouse of vitamins and minerals, which the body weakened by a cold needs more than ever.

In this case, we will cook the broth from chicken breast, but you can also use another part of the carcass. For example, on the thighs it will be much fatter and richer. You can even make broth from a whole chicken. Here the choice is yours. However, more than one chicken meat will be present in this dish. We will supplement it with vegetables, herbs, and spices. Thanks to them, the taste and aroma of the finished broth will be simply amazing!

So, if you want to prepare a really tasty and, at the same time, light chicken broth, then be sure to use the recommendations in the recipe photo below.

Ingredients

• 
  (1 PC.)
• 
  (1.5 l)
• 
  (1 PC.)
• 
  (1 PC.)
• 
  (1 small bunch)
• 
  (1 small bunch)
• 
  (several pieces)
• 
  (several pieces)
• 
  (2-3 pcs.)
• 
  (taste)
• 
  (2-3 pcs.)

Cooking steps

Wash the chicken breast under the tap and then place it in a saucepan. Then fill it with filtered cold water and put it on the stove over high heat. When the water boils, remove the resulting foam from the surface of the future broth. Then reduce the heat to minimum and continue the cooking process (the process of violent boiling should not occur).

While the chicken is cooking, let's prepare the remaining ingredients that we need for the recipe.



Add peeled and coarsely chopped roots, carrots cut into large cubes, and an onion with one layer of peel to our chicken broth (we will leave the last skin of the onion so that the broth acquires a pleasant golden color). Then add salt to the broth.



In total, the broth will cook for about an hour. 10-15 minutes before it’s ready, add a small bunch of dill and any other herbs to taste, a couple of black peppercorns, and a few bay leaves.



Remove vegetables, roots, and herbs from the prepared broth. We'll throw them away. They gave away their taste and aroma, and therefore we no longer need them. In addition, we take out the chicken. We use it to prepare some other dish.



Pour the prepared chicken broth into bowls and add herbs. In this form you can already enjoy it. However, you can use this broth to prepare any first course.



Bon appetit!

Chicken broth - general cooking principles

Chicken broth is one of the few first dishes that is good on its own - without any frills. But with vegetables, mushrooms, noodles and other ingredients, the taste will become much richer, and the soup itself will be more satisfying and nutritious. Classic chicken broth is made from chicken meat (you can buy a special soup set or take a breast), and for flavor you can add peeled carrots and onions. At the end of cooking, the vegetables are pulled out, since all the flavor and vitamins have already been absorbed by the broth. To make the dish golden and transparent, the liquid must be strained using gauze. Chicken broth is most often served with herbs, croutons or hard-boiled eggs.

Chicken broth - preparing food and utensils

First of all, you need to prepare the dishes for the chicken broth. You will need a large saucepan for two to three liters (the volume depends on the amount of meat), a cutting board and a knife (for vegetables and cutting meat). For vegetable dressing, you should also prepare a frying pan.

The chicken must be thoroughly washed in cool water (but not hot), cut into pieces and simmer over low heat. For soup, vegetables are prepared as follows: potatoes are peeled and cut into bars or cubes, it is better to simply grate carrots, onions can be chopped or cut into thin half rings. Also chop the herbs for serving or make garlic croutons in the oven.

Chicken broth recipes:

Recipe 1: Chicken broth

This recipe describes the most common method of preparing chicken broth. It can be used as a base for various first courses. The broth turns out rich, golden and transparent.

Required ingredients:

• Chicken breast or drumsticks;
• Salt;
• Black pepper;
• Greenery.

Benefits of chicken broth

Cooking method:

Pour two liters of water into the pan (depending on how much meat there is and the desired richness). You don't need too much water for one breast. Rinse the breast (or soup set) in cool water, place it in a saucepan and fill with water. You should not rinse the chicken with hot water - this will spoil the taste of the meat. Place the pan on high heat. Let the chicken boil for about a minute and drain the broth into the sink. All harmful substances and “garbage” will go away with this water. Wash the pan to remove any foam, put the chicken in it and add water again. After boiling, reduce the heat, slightly cover the pan with a lid and cook the soup for a little over half an hour (you need to check the readiness of the meat). Don't forget to remove the foam. A few minutes before the end of cooking, add salt to taste, and you can lightly pepper the broth. If the soup is being prepared for medical nutrition, it is better to do without pepper. If you want clean and clear chicken broth, you can further strain the liquid. Pour the soup with pieces of white boiled meat. If desired, you can add greens when serving.

Recipe 2: Chicken broth with vegetables

Regular chicken soup, which is prepared on the basis of chicken broth. A standard set of vegetables is used here: some potatoes, onions and carrots. Spices and herbs are added to taste. For a more pronounced aroma and rich taste, you can also add bell pepper.

Required ingredients:

• Soup set, drumsticks or breast;
• Two potatoes;
• Medium sized carrots;
• Bulb;
• Bell pepper - optional;
• Seasonings;
• Greenery.

Benefits of chicken broth

Cooking method:

Rinse the chicken meat in cool water, place it in a pan and fill it with water. Let's cook. After boiling, drain the broth and add water again. Cook the soup over moderate heat. In the meantime, prepare the vegetables: wash, peel, chop. Cut the pepper into strips. First simmer the onions and carrots in oil, then add the peppers. Simmer everything together for another five minutes. Add the potatoes to the chicken about ten minutes after boiling. After eight minutes, add vegetable dressing. Cook the soup until all components are ready: the meat will separate easily and turn white, and the potatoes will be soft. At the end of cooking, add seasonings, you can also add herbs. If the greens are fresh, the broth must boil for several minutes. Serve chicken broth after ten minutes of infusion.

Recipe 3: Chicken broth with noodles

A very simple, but at the same time satisfying recipe for the first course. Chicken broth with noodles (or vermicelli) is very popular; this dish is served for lunch every day by thousands of housewives.

Required ingredients:

• Half a kilo of chicken;
• Large onion;
• Carrots – 1-2 pcs.;
• Several small potatoes (optional, but this will make the soup more filling);
• A couple of handfuls of vermicelli;
• Salt;
• Pepper;
• Greens (fresh or dried).

Benefits of chicken broth

Cooking method:

Fill the chicken pieces with water. As soon as the water boils, drain it and add fresh water. We peel the potatoes and carrots, cut the potatoes into cubes, and carrots into small squares. Carrots can be added whole and then removed. Peel the onion and place in the broth. Add some salt to the broth, cook it with the onion and carrots for about 40 minutes. Now the whole vegetables can be removed, since they have already given up all their taste and aroma. Separate the meat from the bone and put it back into the soup along with the potatoes. Sauté grated or chopped carrots together with chopped onions and add to the soup. 8 minutes before the end of cooking, add the pasta. Finally, salt and pepper the chicken broth to taste. After finishing cooking, let the soup brew and serve with chopped herbs.

Recipe 4: Chicken broth with egg

Unpretentious, but at the same time very tasty, satisfying and light chicken broth. An excellent option for those who don’t want to bother with vegetables, noodles and other ingredients. This soup is especially good to prepare in the country when there is an abundance of greenery growing nearby.

Required ingredients:

• Chicken;
• Chicken eggs;
• Greens: parsley, dill, green onions;
• Garlic;
• Salt;
• Pepper;
• White bread.

Benefits of chicken broth

Cooking method:

Fill the prepared chicken with water and let it cook; after boiling, drain the water and refill the chicken with clean water. After boiling again, remove the foam and cook the broth for 40-45 minutes. The fire should be small. We check the chicken for readiness - if the meat is white and easily separates from the bones, we take it out onto a plate and strain the broth itself through cheesecloth. Separate the meat from the bones. Salt the strained broth to taste. Boil chicken eggs hard. Cut the white bread into small cubes and chop the garlic. Mix the bread with garlic and place on a baking sheet, dry in the oven until golden brown. Serve chicken broth with half a boiled egg, chopped herbs and garlic croutons.

Recipe 5: Chicken broth with mushrooms

Very tasty, satisfying and rich chicken broth with champignons. Mushrooms make the dish more nutritious and flavorful. Potatoes are also used here, although you can do without them - as you like.

Required ingredients:

• Chicken breast – 1/3 kg;
• Champignons - several pieces;
• Potato;
• Vegetable oil;
• Salt;
• Greenery.

Benefits of chicken broth

Cooking method:

Wash the chicken breast and cut into pieces. Add water and start cooking. Cut the potatoes into cubes and add them to the soup 20 minutes after boiling. Cut the onion into half rings, mushrooms into small pieces. Fry the onions and mushrooms in oil for about six minutes. Add mushroom dressing to the soup, add salt, cook for another ten minutes, then let sit and serve with chopped herbs.

- Chicken meat cooks quite quickly - 40-50 minutes is enough, you should not overcook the chicken;

— It is better to add salt to chicken broth at the end of cooking, since during the cooking process the liquid boils away and the dish can easily be over-salted;

- You can strain the chicken broth at the end of cooking. When serving, you need to put boiled meat separated from the bones on each plate;

— Chicken should not be washed in too hot water.

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