10 chicken soups for every taste

1. Chicken soup with egg noodles and ginger

Ingredients

• 1 onion;
• 2 carrots;
• 1 piece of ginger (length approximately 5 cm);
• 6-8 sprigs of dill;
• 6-8 sprigs of parsley;
• 1 chicken (weighing 600 g to 1);
• 1 tablespoon sesame or other vegetable oils;
• 3 liters of cold water;
• salt and pepper - to taste;
• 150 g of egg noodles.

preparation

Onions and carrots cut into small pieces. Chop ginger. Chop the greens.

Rub the chicken with oil. Put in a pan together with the onion, carrot and ginger ⅔. Cover with water, bring to the boil, salt, pepper and boil over medium heat. After an hour and a half, remove the bird, place on a plate and cool. Then, remove the skin from the bones and cut the meat medium pieces.

Bouillon strain and return to the pot. Again boil, pour raw carrots and cook for 5 minutes over medium heat, and then as much again with noodles. Add the chicken, parsley and dill.

2. Chicken soup with potatoes and garlic

Ingredients

• 5-6 potatoes;
• 1 onion;
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• 1 carrot;
• 2-3 cloves of garlic;
• 4-5 sprigs of dill or parsley;
• 5 chicken thighs (or other parts of poultry);
• salt - to taste;
• 2 bay leaves;
• ground black pepper - to taste;
• 5-6 peas allspice;
• 3 liters of water.

preparation

Potatoes cut into medium-sized pieces, onions and carrots - small. Garlic pass through the press. Chop the greens.

Chicken, place in a saucepan. Salt, Cast bay leaves, black pepper and sweet. Cover with water, bring to the boil and cook for 10-15 minutes, continuously removing foam.

Add the vegetables and leave for another 30-35 minutes. For 5-6 minutes until cooked pour the garlic. Before serving, garnish with greens.

3. Chicken soup with corn, asparagus and soy sauce

Ingredients

• 4 cob corn;
• 1 onion;
• 1 leek (white part only);
• 1 carrot;
• 1 celery;
• 2 garlic cloves;
• 8-10 stalks of asparagus;
• 1 bunch parsley;
• 1-2 tablespoons of soy sauce;
• 1 chicken (weighing 200 g to 1);
• ½ thyme beam;
• 1-1½ liters of cold water.

preparation

Corn grains separate from the cobs. Onions, leeks, carrots, celery and garlic cut into medium slices, asparagus - small, measuring about centimeter. Parsley, finely chop and mix with soy sauce. Chicken split in half along the spine.

In a saucepan add the bird, carrots, both types of onions, garlic, corn on the cob, celery and thyme. Pour the water so that the bird has been completely covered. Bring to the boil over medium heat, cook after a half hour at a minimum. Remove from heat and cool slightly.

Put the chicken on a separate plate. When the meat has cooled, separate it from the bones and skin and finely chop.

Broth strain through a fine sieve and pour back into the pan. Throw corn seeds and asparagus in it. Bring to the boil over medium heat. Add the parsley and soy sauce, stir and serve.

4. Chicken soup with pesto and Parmesan

Ingredients

• 350-400 g boiled Chicken;
• 50-70 g parmesan cheese or other;
• 1 can of beans in their own juice;
• 1 L of chicken broth;
• 100 g of spinach leaves;
• 4-5 tablespoons of pesto.

preparation

Chicken cut into small pieces. Cheese rub on a small grater. Decant the juice from the beans.

In a saucepan, pour the broth. Cast poultry, beans and spinach. Bring to the boil on a high flame after turn down to medium. Add pesto and cook for another 2-3 minutes. After pour into bowls and sprinkle with Parmesan cheese.

5. Chicken soup with lemon and rice

Ingredients

• 80 grams of rice;
• 450 g of boiled chicken;
• 1 onion;
• 2 carrots;
• 2 celery;
• 1 clove of garlic;
• 2-3 green onion stalk;
• 1 lemon;
• 1 tablespoon vegetable oil;
• salt and pepper - to taste;
• 1 L of chicken broth.

preparation

rice boil until tender about 20 minutes.

Chicken cut into medium slices, onion, carrots and celery - small cubes. Garlic pass through the press. Chives chop. Remove the lemon peel and chop, then squeeze the juice from the fruit.

In a saucepan over medium heat, heat the oil. Add the chicken, salt, pepper and sprinkle with half the peel. Fry for 5 minutes, stirring constantly. After let down onions with garlic, and after 2 minutes - carrot and celery. After 5 minutes, pour soup with rice and lemon juice. Cook for 5-10 minutes.

Before serving, sprinkle with green onion and remaining zest.

6. Chicken soup with egg and greens

Ingredients

• 1-2 bulbs;
• 2 carrots;
• 1 lemon;
• 1 bunch dill or parsley;
• 1 hen (prior to 1½ kg);
• 2 bay leaves;
• 5-7 pea black pepper;
• salt - to taste;
• 3 L of water;
• 100 g of rice;
• 3 eggs;
• ground black pepper - to taste.

preparation

Onions and carrots cut into halves. FROM lemon Remove the zest and squeeze the juice. Chop the greens.

Fold in chicken pot, carrot, onion, bay leaf, peppercorns and salt. Cover with water, bring to boil and simmer for about half an hour at low heat.

Put a bird on a plate and cool. Remove the skin and bones, chop the meat into small pieces.

Broth strain and boil over medium heat. Add the rice and cook for 15-20 minutes. Turn off the heat and cool slightly.

Beat eggs. Mix the zest and lemon juice. Slowly pour in half of the broth from the pan with the rice, stirring constantly.

Move the egg-citric mixture in a pot soup. Heat to a minimum heat for 5-10 minutes, until boiling. Salt and pepper. Throw the chicken and sprinkle with herbs.

7. Chicken soup with cream and wine

Ingredients

• 3 chicken breasts;
• 3 carrots;
• 1 onion;
• 2 celery;
• 1 clove of garlic;
• 80 g of cheese;
• ½ parsley;
• 4 tablespoons butter;
• 4 tablespoons of vegetable oil;
• 4 tablespoons flour;
• 750 ml of water;
• 1 bouillon cube;
• 75 ml of semi-dry white wine;
• 750 ml of the cream;
• salt and pepper - to taste;
• 3 laurel leaves;
• ½ teaspoon turmeric;
• ½ teaspoon paprika.

preparation

Boil chicken until cooked. After a cool and divide by the average pieces.

Carrots, onions and celery cut into small cubes. Garlic pass through the press. Cheese rub on a medium grater. Chop the parsley.

In a saucepan, heat the butter and half the oil over medium heat. Sprinkle with flour and stir well. Cook a few minutes until golden brown. Add 250 ml water and bouillon cube, stir to avoid lumps.

In a frying pan heat the remaining oil over medium heat. In 5 minutes fry the carrots and celery. Add the onion and cook for 3 minutes, and then with garlic for another 30 seconds. A bit resulting from the boiling chicken broth, pour the vegetables. Mix well.

The remaining water with the wine, poultry and vegetables in a pan, add the broth. Bring to the boil, stirring continuously. Reduce heat to a minimum, pour cream, salt, pepper, bay leaf, place, turmeric and paprika. Cook for 30-45 minutes. Lavrushku Remove, sprinkle with parsley and cheese.

8. Chicken soup with tomatoes, potatoes and cilantro

Ingredients

• 2-3 potatoes;
• 3-4 tomatoes;
• 2 carrots;
• 2-3 chicken breast without skin and bones;
• 1 onion;
• 1-2 acute chili peppers;
• 2 celery;
• ½ cilantro beam;
• 1 can of canned corn;
• 1 tablespoon vegetable oil;
• salt and pepper - to taste;
• 1½ liters of chicken broth.

preparation

Potatoes, Tomatoes, carrots and chicken breasts cut into medium slices, onion, chilli and celery - small. Chop cilantro. Drain the juice from corn.

In a saucepan, heat the oil over medium heat. For 4-6 minutes, saute the onion, carrot and celery. Cast chili, poultry, tomatoes, potatoes, salt, pepper and pour broth. Cook for 20-25 minutes. After pour corn, after 2-3 minutes - cilantro. Stir and turn off the heat.

9. Chicken Soup with Quinoa

Ingredients

• 400 grams of chicken breast;
• 1400 ml of water;
• 1 onion;
• 3 celery;
• 1 carrot;
• 200-300 g of broccoli;
• 1 tablespoon vegetable oil;
• 1⅓ teaspoon paprika;
• 1⅓ teaspoon chili;
• 100 g of quinoa;
• salt and pepper - to taste;
• 2 tablespoons sour cream.

preparation

Boil the chicken breast until cooked. Broth strain.

Onions, celery, carrots, broccoli and chicken cut into medium-sized pieces.

In a saucepan, heat the oil over medium heat. Fry the onion, celery, carrots and 1 teaspoon of paprika and chilli for 4-5 minutes.

Add quinoa, Chicken broth, salt and pepper. Cover, bring to the boil and simmer over medium heat for 10-15 minutes. Pour the broccoli and cook for 5 more minutes. Throw the chicken, stir and pour the soup into bowls.

Before serving, garnish with sour cream, sprinkle with paprika and chili residues.

10. Chicken soup with lentils and ginger

Ingredients

• 2 onions;
• 2 carrots;
• 2-3 stalks of celery;
• 1 small piece of ginger (no longer than 1 cm);
• 4-5 cloves of garlic;
• 2-3 sprigs of parsley;
• 2-3 sprigs of cilantro;
• 1 can of canned lentils - optional;
• 1 hen (prior to 1½ kg);
• 3-4 sprigs of thyme;
• ½ tablespoon of apple cider vinegar;
• 2½ liters of cold water;
• 2 tablespoons of vegetable oil;
• 1 teaspoon turmeric;
• salt - to taste.

preparation

Onion, carrot and celery cut into small pieces. Ginger rub on a small grater. Garlic pass through the press. Parsley and chop cilantro. Lentils, drain the juice and rinse under running water.

Chicken put in a pan together with the onion, thyme, half a carrot and celery, vinegar. Fill cold water and boil over medium heat for about a half hour until the meat starts to be easily separated from the bone.

Put a bird on a plate. When cool, cut into small pieces. Broth strain.

In the same pan, where the cooked chicken, heat the oil over medium heat. Fry for 3-5 minutes remaining carrots and celery, then pour in the lentils and pour broth. Bring to the boil over medium heat and boil for 5-10 minutes. Add the garlic, turmeric, salt and cook for a couple of minutes. Before serving, garnish with cilantro and parsley.