How to cook the perfect chicken broth soup and 4 at its basis

What to cook soup

First of all you need a chicken. Ideally - a soup that is elderly laying hen. In contrast to the broiler, it can be cooked for hours, giving the broth flavor and without turning to mush. If you do decide to use the chicken, reduce cooking time to about 1 hour.

In the classic soup recipe uses whole chicken, but fit and individual its parts or just soup set from any supermarket. Take only the breast is not necessary: ​​the meat can get tough, and broth - nenavaristym.

Besides the main ingredient, chicken broth were added to onion, carrot, celery, and seasonings. To give a more saturated color vegetables can be brown in a small amount of oil.

• 1 kg of the chicken;
• 5 liters of water;
• 1 onion;
• 1 carrot;
• salt and pepper - to taste;
• greens to decorate.

How to cook soup

Wash the chicken and put it in a deep pan. Whole carcass can not cut it.

Pour the water so that it covers the meat. If you want to make a delicious chicken turned out, the salt immediately. If you prefer a tasty clear broth and add salt at the end of cooking.

Carrots and onions, wash and clean. Carrots cut into several pieces, onions, leave whole or cut in half.

Put the pan on low heat. Be careful that water does not boil, only small bubbles should be formed on the surface. This will allow the broth to maintain transparency. For the same timely remove the resulting foam.

During cooking, the water can boil away, so it should add.

After 1.5 hours (if you use a broiler chicken, then 10 minutes), add the broth carrots, onions and peppers. Cook for 1 more per hour.

When the time will come, try to separate the meat from the bones. If not, cook more. If the meat is moving away, it is ready - remove the pan from the heat and cool slightly.

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

Strain the broth through a cheesecloth.

Ready broth can be eaten alone or used as a basis for soups.

4 soup with chicken broth

1. Chicken noodles with giblets

Ingredients

• 150 g of chicken stomachs;
• 150 g of chick hearts;
• 150 g of chicken liver;
• salt and pepper - to taste;
• 1 onion;
• 1 carrot;
• ½ tablespoon of vegetable oil;
• 500 mL chicken broth;
• 50 g egg noodles;
• greenery;
• 2 quail eggs.

preparation

Chicken giblets, rinse and clean from the films. Fold each species in a separate pan and cover with cold water. Put on the fire, salt and pepper and bring to a boil. After boiling, cook for 20-25 minutes, the liver, heart - 40 minutes, stomachs - about an hour.

Finely chop the onion and carrot. Preheat a frying pan in vegetable oil, put vegetables and fry them on a low heat, stirring constantly. After 2-3 minutes, remove the pan from the heat and reload its contents on a napkin to remove excess oil.

The pan with the broth put ready offal and bring to boil. Add the onions and carrots, and then egg noodles. Put the pasta in whole or broken down into parts. Salt and pepper.

After 3-4 minutes, add the finely chopped parsley. When the noodles become soft, the soup is ready. Pour it on plates and place each boiled quail egg.

2. Creamy tomato soup with chicken broth

Ingredients

• 700 mL chicken broth;
• ½ cup of rice;
• 90 g of tomato paste;
• 500 g of tomatoes in brine;
• 100 g of cream cheese;
• parsley.

preparation

Put the broth over medium heat and bring to a boil. Add the rice, tomato paste and tomatoes. Boil for 10 minutes, then put the cream cheese and bring to the boil again. Salt and pepper. Add the chopped parsley and simmer until cooked rice.

Serve the soup hot with croutons and herbs.

3. Tuscan soup with white beans

Ingredients

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

preparation

Smaller cut the carrots, onion, celery and garlic. In a pan with a thick bottom heat the olive oil. Add the chopped vegetables, salt and pepper. Simmer for 10 minutes on medium heat, stir periodically.

Drain the juice from the beans, rinse and dry. ½ cup bean mash with a fork, add the vegetables and cook for 2-3 minutes over medium heat. Then add the beans in a saucepan and mix the whole. Pour mixture chicken broth, bring to a boil, reduce heat and simmer under the lid 20 more minutes.

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

Serve with crispy croutons.

4. Meatball soup with chicken broth

Ingredients

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

preparation

Begin by cooking meatballs. Onion finely chop and fry in vegetable oil. Garlic finely chop or skip through chesnokodavilku. Mix it with onion and meat, salt, pepper and mix well. Make meatballs. The size can be anything, but it's better to make small balls with a quail egg.

Saucepan with the broth put on fire and bring to a boil. Reduce heat and add the meatballs. Cook for 5-7 minutes.

Carrots and potatoes, wash and peel. Carrots cut into slices and potato - cubes. Put the chopped vegetables into the broth. Boil until cooked potatoes. After the noodles and add the bay leaf. Boil 2 minutes. Remove from heat and cover.

Ready pour the soup into bowls and sprinkle with fresh herbs.

See also:

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• How to cook soup with chicken →
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