Classic recipes of chicken breast soup
Soups made according to classic recipes are prepared quickly and are delicious. This is an ideal option for a weekday family lunch or a morning snack. Chicken soup with vegetables Ingredients:
- Chicken breast - 0.5 kg;
- Carrots - 2 pcs.;
- Onion - 1 pc.;
- Potatoes - 4 pcs.;
- Greens (any) - to taste;
- Spices: bay leaves, black pepper and peas, salt to taste.
Preparation:Wash the chicken and cut into pieces. Place in a saucepan with cold water and bring to a boil. Skim off the foam. Add spices, reduce heat to low and cook until done. Then remove the chicken from the pan. Peel and cut the potatoes, add to the broth, bring to a boil and cook over low heat for 15 minutes. Finely chop the onion, grate the carrots, add the vegetables to the broth. Add spices if necessary 5 minutes before the end of cooking. Place the meat in a saucepan with the vegetables. When serving, add chopped greens. Chicken soup with broccoli Ingredients:
- Chicken breast - 1 pc.;
- Potatoes - 4 pcs.;
- Broccoli - 350 g;
- Onion - 1 pc.;
- Celery (stalks) - 5-6 pcs.;
- Carrot - 1 pc.;
- Leeks - 2 pcs.;
- Vegetable oil - 2 tbsp;
- Seasoning: salt, black pepper peas, bay leaf, ground black pepper to taste.
Preparation: Wash and peel the vegetables.Cut the carrots and onions in half. Cut one half into large cubes. Wash the breast, put it in a saucepan, cover with cold water. Add the chopped vegetables and 2 celery stalks, seasonings. Cook over high heat until boiling, then reduce the heat to low and cook for 40 minutes, skimming off the foam. Meanwhile, wash the broccoli and separate it into florets. Bring the water to a boil in a separate saucepan. Put the cabbage in it and reduce the heat to low. Cover and cook for about 7 minutes. Remove the cabbage from the saucepan and place in cold water. When it cools, cut into small pieces. Prepare the halves of the vegetables that are not chopped. Cut the carrots, onions and celery into small cubes, the leeks into circles, and the potatoes into small cubes. Remove the cooked chicken from the broth, cool and cut into small pieces. Strain the broth, remove all the vegetables and seasonings. Place the pan in which the chicken breasts were cooked on medium heat. Pour oil into the broth, add the vegetables. Simmer everything, stirring, for 5 minutes. Place the potatoes in the pan with the vegetables. Simmer for another 5 minutes, stirring. Pour in the broth and mix well. Cover the pan with a lid and cook the soup over low heat for 15 minutes. Then add the chopped meat, add salt and pepper to taste. Cook the soup with the lid open for another 5 minutes, then add broccoli. The soup is ready.
Quick soup recipe
If you are very short on time, you can cooklight but tasty soup in a hurry. You will need less than an hour to prepare a dish for a hearty lunch. Chicken soup - 4 for 10 Ingredients:
- Chicken Breast- 1 piece;
- Carrot - 1 pc.;
- Potatoes - 3 pcs.;
- Cabbage (small) — 0.5 pump;
- Onion - 1 pc.;
- Seasonings - salt, black pepper, any others to taste.
Preparation:Cool the meat, cut it, put it in a saucepan with cold water and bring to a boil, skimming off the foam. After boiling, cook for 10 minutes. At this time, prepare the vegetables: peel everything, cut the potatoes into cubes, the carrots into strips, shred the cabbage, and finely chop the onion. Add the cabbage to the broth and cook for 10 minutes. Then add the remaining vegetables and cook for another 10 minutes. Add seasonings, salt, and let it brew for 10 minutes.
Original recipes for chicken soup
You can make a fairly simple, but at the same time original soup by adding unusual vegetables, smoked meats, cheese or croutons. Soup with croutons Products:
- Chicken breast - 1 pc.;
- Carrot - 1 pc.;
- Onion - 1 pc.;
- Potatoes - 2 pcs.;
- Garlic - 2 cloves;
- Greens (any) - to taste;
- White bread - 4 slices;
- Seasonings: salt, ground black pepper - to taste;
- Vegetable oil - 1-2 tbsp.
Preparation:Wash the chicken and cut into pieces. Place in a saucepan with cold water, bring to a boil. Skim off the foam, add salt and cook over medium heat for 40 minutes. Meanwhile, prepare the vegetables: cut the potatoes into small bars, the carrots into strips, and the onions into cubes. Fry the onions and carrots in vegetable oil until golden brown. When the broth is ready, remove the meat, separate it from the bones, and strain the broth. Then put the chicken back into the broth. Reduce heat to low, add the potatoes and bring to a boil. After boiling, add the frying mixture and cook until the potatoes are cooked. You also need to make croutons. Cut the bread into cubes. Peel and chop the garlic. Heat the vegetable oil in a frying pan and add the garlic, fry until golden brown. Remove the garlic, put the bread in the oil and fry until a crust appears. When the soup is ready, add chopped greens. Remove from heat. Serve the croutons separately. Creamy chicken soup "Original" Ingredients:
- Chicken breast (sliced) - 3 cups;
- Bacon - 2 strips;
- Potatoes - 0.5 kg;
- Onion - 1 pc.;
- Chicken broth - 6 tbsp.;
- Wheat flour - 3 tbsp;
- Corn (frozen) - 3 tbsp.;
- Cream - 0.5 cup;
- Tomato — 2 pcs.;
- Lime - 2 pcs.;
- Avocado - 1 pc.;
- Cilantro — 1 bunch;
- Seasonings - ground black pepper, salt - to taste.
Preparation:Cut all ingredients into small cubes. Heat vegetable oil in a cast iron container (preferably in a saucepan) and fry the bacon until lightly browned. Add the onion and fry over low heat for about 3 minutes, stirring. Then sprinkle with flour and fry, stirring, for another 3 minutes. The flour should change color only slightly. Add the potatoes and pour in the previously prepared broth, bring to a boil over high heat. Then reduce the heat and cook until the potatoes are soft (about 5 minutes). Put the chicken and corn in the pan, bring to a boil again. Then add the cream and cook for 2 minutes. Cut the tomatoes and avocado into small cubes, lime into wedges, finely chop the cilantro. Serve the soup in deep bowls, adding these ingredients there. You can sprinkle ground pepper on top.
Recipes of the peoples of the world
Chicken breast soup is popular in many countries around the world andEverywhere it is prepared in a special way, giving the dish a unique flavor of the country. Original recipes are offered by Asian cuisine. Fortunately, the range of products on store shelves makes these dishes available to us too. Chicken breast soup "Asian" Ingredients:
- Chicken breast - 1 pc.;
- Prawns (preferably king prawns) - 400 g;
- Rice noodles (pho) - 300 g;
- Dried shiitake mushrooms (oyster mushrooms are also possible) - 20 g;
- Fresh ginger - 1 tsp;
- Leek - 1 pc.;
- Onions - 1-2 pcs.;
- Green onions - 1 bunch;
- Garlic - 2 cloves;
- Celery - 1 pc.;
- Carrots - 2 pcs.;
- Sweet bell pepper (red) - 1 pc.;
- Miso paste — 1 tsp;
- Soy sauce - 4 tbsp;
- Rice vinegar - 1 tbsp;
- Olive oil - 3-4 tbsp;
- Brown sugar - 1 tsp;
- Seasonings: ground chili pepper - 1 pinch.
Preparation: Soak mushrooms in water for 45 minutes.Peel the vegetables. Cover the meat with cold water, add the onion, celery, carrot and bring to the boil. After boiling, remove the foam and simmer for 40 minutes. Remove the meat and vegetables, strain the broth. Separate the meat from the skin and bones and cut into small pieces. Cut the leek into rings, the carrots and bell peppers into strips, chop the ginger root and garlic. Heat the oil in a frying pan. Remove the mushrooms from the water and squeeze out the water, fry, stirring, in oil for 8 minutes. Then remove them from the oil, and put the leek, carrot, chili pepper, leek, ginger and garlic in the frying pan and fry for about 5 minutes. Then add the soy sauce and simmer the vegetables for 15 minutes until they become soft. Then add the mushrooms, stir and set aside. Boil the noodles separately. Pour boiling water over the shrimp and leave for 5 minutes, peel off the shell, intestinal vein and heads. Heat oil in a frying pan, fry the garlic in it for 2 minutes, add the shrimp and fry for another 2 minutes, stirring constantly. Then pour in the soy sauce (1 tbsp) and fry for another 3-4 minutes. Leave the shrimp in the pan covered with a lid. At this time, bring the strained broth to a boil, add miso paste, vegetables, mushrooms, rice vinegar, meat and cook over low heat for 5 minutes. Then add soy sauce and sugar to taste. Serve the soup by placing the noodles on the bottom of a deep plate, a few shrimp with garlic sauce, pour the broth with chicken, mushrooms and vegetables over everything, sprinkle with green onions on top. Thai Spicy Soup Ingredients:
- Chicken breast - 200 g;
- Lime leaves - 6 pcs.;
- Galangal (root) - 3 pieces;
- Coconut milk - 1 l;
- Fish sauce - 2 tbsp;
- Sugar - 1 tsp;
- Lemon juice - 1 tbsp;
- Champignons - 100 g;
- Lemon grass - 1 tbsp;
- Seasonings: ground chili pepper - 1 tsp.
Preparation:Bring coconut milk to a boil, add lime leaves, lemon juice, fish sauce, galangal root, sugar, lemongrass and pepper. Simmer for 5 minutes. Cut chicken into small pieces. Add meat and mushrooms to milk. Simmer for 5 minutes. You can add sugar, fish sauce or lemon juice. If the soup is too thick, you can thin it with coconut milk or warm water. Serve the soup with finely chopped fresh basil or mint. Chicken Soup: Mexican Recipe Ingredients:
- Chicken breast - 500 g;
- Canned corn - 250 g;
- Sweet pepper - 2 pcs.;
- Canned beans with chili - 250 g;
- Potatoes - 3 pcs.;
- Greens (dill) - 1 bunch;
- Chicken broth - 2 l;
- Onion - 1 pc.;
- Carrots - 1 pc.
How to cook: Cook chicken broth.Add corn, beans and potatoes. Fry sweet bell peppers and onions in vegetable oil, add to broth. Add spices (salt and pepper) to taste.
