Chicken broiler, carcass cut or parts of chicken brought home. It remains to wash them, fill with water and put to cook. But what to do next? Many housewives ask themselves: “What kind of soup to cook on chicken stock?” The dietary meat of this bird is suitable for preparing any first courses - soup, borsch, pickles, kharcho ... Yes, and the broth in the form of a solo is very useful for the body. In the Middle Ages, it was even prescribed to patients as a medicinal, restorative, means. And not in vain: in chicken broth there is a lot of protein - just what a weakened body needs. And it also contains B vitamins, which fruitfully affect metabolic processes. But drinking one broth without any additives is too fresh. But it is an excellent basis, and cooking soups, the recipes of which involve the use of chicken as the main ingredient, is not without it.
Recipe from Lyubov Tolkalina
Pour two liters of water into the pan, bring to a boil. Dip three hundred grams of chopped chicken. When the liquid boils again, you need to remove the foam, then, of course, add salt, and cook over ten minutes on a not very high fire. Add two chopped potatoes. Cook for another seven minutes. After this, add the finely chopped onion. Raw is important. After two or three minutes, attach the grated carrots. Two or three tomatoes are cut into cubes. Add them to the pan. When the soup boils again on the broth, we throw the cauliflower disassembled into kochechki (200 g). As soon as the vegetables become soft, add finely chopped garlic (two prongs) and a half teaspoon of grated horseradish and ready mustard. We add, we throw favorite seasonings. Before serving, let the dish brew for a quarter of an hour under the lid. Serve sprinkled with fresh chopped herbs.
Sorrel Recipe
If spring is in the yard, then you should not rack your brains on how to cook soup in chicken broth. We buy (or pluck ourselves) a large bunch of sorrel - and a tasty, and most importantly, healthy, dish on your table. While the chicken broth is being cooked (about 600-800 grams will be needed), we will deal with vegetables. We cut two potatoes into cubes. We rub one large carrot, and finely chop the onion. We make frying from these two ingredients. When the chicken is cooked, filter the broth through cheesecloth. The meat is separated from the bones. In a pan, put 100 grams of rice and potatoes. We put on the fire. When the soup begins to boil, throw the roast. Cook until rice is cooked, then salt, add bay leaf, black pepper, and other seasonings. Sorrel time has come. We cut it coarsely and add it along with chicken meat. Insist under the lid for ten minutes and serve with sour cream. You can break a raw egg into a hot soup (right on the plate) .
English recipe
First, we cook one liter of broth from 300 grams of chicken breast. So often starts cooking soups. Recipes recommend filtering the broth, separate the meat from the bones. So we will do this time. Leek stem (about 25 centimeters long) cut into thin rings. Chop chicken from the broth along the fibers into pieces. Long grain rice (80 g) washed. In a pan, dissolve three tablespoons of butter and fry the meat with leek on it. Add rice and four parsley branches to the boiling broth. Cook on very low heat for about a quarter of an hour, after which we lay the fried meat with leek. Salt and season the dish with spices. After another five minutes of boiling over low heat, pull the parsley by the string and add the cream cheese grated with large chips. As soon as it opens, turn off the fire.
Belarusian recipe
How to cook soup on chicken stock in the summer? At the time of harvesting cauliflower, it is best to choose a Belarusian recipe. We start to cook it with the preparation of the broth. To do this, pour 300 grams of fillet with a liter of cold water and put on fire. While the liquid gurgles (do not forget to regularly remove the foam!), We disassemble a head of cauliflower into scratches. Two onions finely chopped, and three carrots. We passerize root vegetables to softness in refined sunflower oil. First, put cauliflower in the broth. After boiling again, cook for five minutes. Then we throw canned green peas - it is possible together with liquid from a can. After another three minutes of boiling, add onion-carrot frying and a spoonful of vegetable seasoning. At the very end of cooking, season the soup with cream cheese. Sprinkle the finished dish with fresh herbs.
With pasta
Like many classic chicken soups, this one is cooked with thin vermicelli. The peculiarity of the dish is that we fry the "spider line" - as they often call pasta for broth -. This will give the soup an interesting aftertaste, and the noodles will not break apart, as is usually the case. Half a poultry of chicken is poured with two liters of cold water, we throw there the onion in the peel and one peeled parsley root. Cook the broth. We filter it. Throw out the vegetables, and separate the meat from the bones. We return the broth to the stove. Add two potatoes cut into cubes into it. We make frying from carrots and onions, as in the previous recipe. Also add it to the soup. In a pan where vegetables were cooked, in the remaining fat, fry two handfuls of "cobwebs" until dark yellow. We put in the soup along with chicken, salt, throw a bay leaf and other seasonings.
With homemade noodles
Try this amazing homemade soup! Chicken broth noodles do not increase in volume and do not boil. Pour 400 g of breast into two liters of cold water and put on fire. After 20 minutes, we throw a whole onion into the broth, into which we stick a clove, add dry roots and a pinch of “For chicken” seasoning. We continue to cook for another quarter of an hour over low heat with the lid ajar. Now add the chopped carrots. You need to make homemade noodles ahead of time. To do this, knead the dough from eggs, flour and a small amount of water. We roll it into a thin layer, which we then roll into a roll. Cut it into thin circles. This noodle is added to the soup 6-10 minutes before the end of the cooking process. Sprinkle the finished dish with fresh herbs.
Pea Chicken Soup
Legumes are especially revered in the Arab world. This soup is very tasty with Turkish peas - chickpeas, but you can also use our, European, past crop. Beans are usually soaked overnight. In this Lebanese recipe, we do the same: fill one and a half glasses of peas with water and leave at room temperature. Separately, we cook chicken broth. We use boiled meat for second courses, and filter the liquid. Pour the peas with six glasses of broth and set on fire. Add the chopped half of the chili pepper and a pinch of turmeric. Pour one or two tablespoons of vinegar (lemon juice can replace it). Cook until the peas are cooked. If necessary, add broth. Salt, season with spices to taste. Lebanese pea soup on chicken stock served with a slice of lemon.
Dumpling Chowder
It often happens that cooking a second course requires a boiled chicken. And then we rack our brains - how to cook soup on chicken broth without meat? Very simple - with dumplings. These airy soft balls perfectly saturate and can replace chicken. We throw two diced potatoes into the boiling broth. Now, from the onion, carrots and bell peppers, we do the roasting. Add it to the soup, salt it to taste. That's all. It's time to proceed to the main thing in this dish - dumplings. Rub the egg yolk with a pinch of salt and a spoonful of vegetable oil. Gradually add a little flour and knead a thick, like noodle, dough. It can be diluted with a ladle of hot broth. Mix quickly so that the steamed dough does not give lumps. Add crushed clove of garlic and chopped parsley. Mix and add flour. The dough should be thicker than pancakes. Beat the chilled protein with a mixer and gently mix into the dough. Using two teaspoons moistened with cold water, we collect the dough and immerse it in boiling soup. Dumplings during cooking will increase in volume. As soon as all the balls float to the surface, you can turn off the fire and call home to the table.
Garlic soup with croutons
According to this Italian recipe, chicken stock should be boiled with the addition of aromatic herbs, onions and sweet paprika. Then we pull out the chicken and separate the meat from the bones. In order to cook soup in chicken broth, you need to finely chop five cloves of garlic. We will sweat them on 2-3 tablespoons of olive oil. We use a slotted spoon to catch this fragrant vegetable and send it to the soup. And on the remaining butter, brown eight slices of French baguette (or four slices of white bread). Pour the soup into refractory pots. Gently introduce raw eggs into each, add meat. We put the pots in an oven or microwave preheated to 180 degrees - with a capacity of 900 for two minutes. Serve with croutons.