Chicken vegetable soup can be a masterpiece! The best recipes for chicken vegetable soup with cream, cheese, ginger, corn, pumpkin

Modern man has access to huge quantities of a variety of previously unknown products, the dishes of which are savory and delicious.

But, despite this, the soup has not lost its important place and meaning. This is a hearty, healthy and, of course, tasty dish. Therefore, it is constantly present on our table.

Among its many types, chicken vegetable soups stand out favorably. Thanks to the variety of spices, herbs, and herbs, they can be given an unusual taste and varied consistency. The ingredients that are present in soups are nutritious and low in calories.

Chicken vegetable soup - general cooking principles

To prepare the soup, you must first boil the chicken . It is preferable to cook meat with bones, and for an absolutely dietary dish we choose fillet.

The broth is cooked according to well-known rules: you need to load the chicken into cold water, drain it after boiling and be sure to replace it with fresh water, and collect the foam with a ladle.

Vegetables for making soup must be in excellent condition: not spoiled, not rotten. Otherwise, the dish will be tasteless. Vegetables are best fresh, but some can be frozen or canned.

The methods for preparing and cutting them depend on the recipe.

to add salt to the broth when the meat is already ready and you can add the remaining ingredients.

spices, seasonings and seasonings are suitable for chicken vegetable soup .
Just use them in moderation so as not to “eclipse” the taste of the vegetables.

Simple chicken soup with vegetables

Ingredients:

• Water - 2 Liters;
• Chicken meat - 500 grams;
• Onions - 2 pieces;
• Garlic - 1 clove;
• Carrots - 1 piece;
• Canned beans - 300 grams;
• Green beans - 50 grams;
• Canned corn - 100 grams;
• Bay leaf - 1 piece;
• Sweet peas - 4 pieces;
• Red hot pepper - 1/3 teaspoon (flakes);
• Salt - 1 teaspoon;
• Ground black pepper - To taste;
• Tomato puree - 1/2 cup;
• Lemon - 1/3 piece (for serving);
• Green onions - 3 pieces (for serving).

How to make "Easy Chicken Soup with Vegetables"

Pour water over the meat, bring to a boil, cook for 5 minutes, drain the broth. Pour fresh water over the meat, bring to a boil, reduce heat. Add peeled onion, celery, allspice, bay leaf. Cover with a lid and cook for 1-2 hours. The meat should easily fall off the bone. Remove the meat, remove from the bone, strain the broth, discard the vegetables. Prepare the remaining ingredients. Wash and peel the onions and carrots. Grate the carrots on a coarse grater, chop the onion and garlic, cut the celery into thin slices. Fry the carrots in hot oil until golden brown. Then add the onion, garlic and celery and cook until the onion is soft. Add white beans, green beans, and corn. Cook for 2 minutes. Add tomato puree and bring to a boil. Place the roast in the broth, add salt and pepper to taste. Cook over low heat for 5 minutes. Serve the soup with chicken, green onions and a slice of lemon. Bon appetit!

Chicken vegetable soup - tricks and useful tips

• To prevent the soup from losing its transparency, it should not boil too much. Therefore, we cook the dish over low heat.
• If someone doesn’t like onions in soup, then you can add them whole and then take them out. The bulbous taste will remain, but the vegetable itself will not.
• It is better to salt the soup after adding the potatoes, when the water boils. Then this vegetable will not be tough.
• If the broth is cooked with onions and ginger, you can pierce the chicken with a toothpick and it will be infused with the flavors of these ingredients.
• A piece of butter improves the taste and somewhat speeds up the cooking process of the soup.
• Vegetables can be cut in different ways, but remember that their pieces must fit into a spoon.
• It is advisable to stir the soup and frying in a clockwise direction only.

Useful links:

Chicken soup with vegetables

You will need:

• water - 2 l;
• chicken breast without skin - 1 pc.;
• cauliflower - 200 g;
• potatoes - 2 pcs.;
• onion - 1 pc.;
• carrots (medium) - 1 pc.;
• tomato (large) - 1 pc.;
• garlic - 2 cloves;
• horseradish - 1 tsp;
• mustard - 1 tsp;
• peppercorns, salt - to taste;
• greens - for serving.

Separate the meat from the chicken breast and cut into small pieces. Pour water into a saucepan, let it boil, add chicken. Add salt and remove all foam.

Cut the potatoes into pieces and add to the chicken broth. Cook for 5 minutes.

Finely chop the onion and add to the pan. Cook for 2-3 minutes.

Grate the carrots on a coarse grater, add to the chicken soup, cook for 2-3 minutes.

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Cut the tomato into small pieces and pour into the pan. Let it boil.

After the tomato, add cauliflower, disassembled into small inflorescences.

5 minutes before the end of cooking the soup, add thinly sliced ​​garlic, horseradish and mustard. Turn off the stove. Let the chicken soup with vegetables brew for 15-20 minutes.

When serving, chicken soup with vegetables can be sprinkled with herbs.

Bon appetit!

How long should you cook frozen chicken?

Thrifty housewives often have frozen chicken carcass in their freezer. This bird is perfect for making broth. The cooking time for frozen chicken largely depends on the age of the bird and its weight.

To prepare the broth, immediately place frozen chicken in a saucepan and bring the contents to a boil. Cook the broth at a low simmer. Total cooking time is increased by 15 minutes compared to similar fresh poultry.

Soup in a slow cooker

And in a slow cooker, noodle soup will turn out well.

Need to:

Step-by-step cooking recipe

Step 1

Rub the carrot and finely chop the onion. Cut the potatoes into cubes. In the baking mode, fry the carrots and onions in a multi-bowl for about five minutes.

step by step noodle soup recipe

Step 2

While frying the vegetables, wash the chicken and cut into medium pieces. Potatoes and chicken are added to the vegetables after a couple of minutes. Add water and spices. Having chosen the soup mode, cook for an hour.

Step 3

Five minutes before the end of cooking, add vermicelli, bay leaf, and ground pepper to the broth. The top of the dish is decorated with green onions.

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:

Cream of chicken soup - recipe

Lovers of delicate soups can treat themselves to a light and dietary cream soup on a diet:

• 300 grams of chicken fillet. Wash and cut into small pieces.
• 100 grams of zucchini or zucchini. Wash and cut.
• 1 medium carrot. Clean and cut into small pieces.
• 100 grams of champignons. We rinse thoroughly so that there is no sand.
• 1 medium onion. Can be chopped into rings.
• salt and spices to taste.

Place all ingredients in a container and fill with cold water. Water should cover all ingredients. Let's cook. As soon as the soup starts to boil, reduce the heat and cook for 25 minutes. Then grind it with a blender and add your favorite spices.

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;
• Onion;
• 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.

PP chicken soup

For this simple recipe you will need the following ingredients:

• 300 grams of chicken drumstick. Since this is a dietary recipe, the skin will need to be removed from the meat. Fill the chicken with water and let it cook. As soon as the water starts to boil, remove the foam and drain the water. Then fill the chicken with water and put it on the stove to cook again.
• 1 medium onion. Cleaning.
• 1 medium carrot. Wash, peel and cut into cubes.
• 200 grams of cauliflower. Wash and separate into small inflorescences.
• any greens. Wash and chop thoroughly.
• Salt and spices.
• Bay leaf.

Fill the chicken with water and let it cook. As soon as the water starts to boil, remove the foam and drain the water. Then fill the chicken with water, add a whole onion to it and put it on the stove to cook again. Cook until the chicken is completely cooked. When the meat is soft, you can take it out, take it into pieces and put it back into the pan. Add carrot cubes to the meat and cook for about 16 minutes, then add cauliflower to the same place. Salt and pepper the soup, add your favorite spices and bay leaf. At the very end we add greens. PP chicken soup is ready!

With egg

• Cooking time: 85 minutes.
• Number of servings: 3 persons.
• Calorie content of the dish: 151 kcal/100 g.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty of preparation: medium.

The recipe will make a delicious broth that may become your favorite food. Healthy and natural ingredients will quickly satisfy your hunger. To ensure that your soup does not turn out cloudy, be sure to skim off the foam and reduce the temperature to a minimum. Opt for home-cooked chicken and eggs, especially if you're cooking for a small child.

Ingredients:

• chicken meat – 400 g;
• carrot – 1 pc.;
• egg – 1 pc.;
• onion – 1 pc.;
• potatoes – 3 pcs.;
• salt - to taste;
• dill – 10 g.

Cooking method:

1. Place meat in a saucepan with cold water.
2. After boiling, remove the foam, reduce the heat and add the whole onion.
3. After 10 minutes, add vegetables, boiled eggs, and herbs.
4. After half an hour, turn off the heat.

Chicken drumstick

• Cooking time: 1 hour.
• Number of servings: 3 persons.
• Calorie content of the dish: 80 kcal/100 g.
• Purpose: lunch.
• Cuisine: European.
• Difficulty of preparation: easy.

Chicken drumsticks are great for making rich, golden broths. You can use the finished meat in other dishes, or divide it into small pieces and leave it in the soup. Take at least 3 legs; any less, the taste will not be strong enough. To remove excess fat and reduce calories, remove the skin before heat treatment.

Ingredients:

• chicken drumstick – 4 pcs.;
• salt – 5 g;
• bay leaf – 2 pcs.;
• allspice – 5 g.

Cooking method:

1. Fill the drumstick with water.
2. Wait for the foam to appear, remove it using a slotted spoon.
3. Salt the water and add spices.
4. Let the broth simmer for 1 hour on low.

What vegetable soup to cook in chicken broth for gastritis

Even health problems cannot discourage the desire to eat deliciously. As you know, when you have gastritis, many things are forbidden to eat. But this is not a reason to drink only broth. I offer you this soup recipe. It can be safely prepared for those who suffer from this disease. You can also offer soup to children or those on a diet.

To prepare we will need:

• 250 grams chicken fillet
• Broccoli – 150 grams
• 100 grams of sweet pepper
• Salt, cilantro to taste
• Tablespoon of vegetable oil
• Onion quarter
• 100 grams of any pasta
• 100 grams of carrots
• 1 chicken egg
• 4-5 quail eggs
• 1.5 liters chicken broth

Preparation:

1. Cut the meat into pieces. Before this, we get rid of the seeds and skin. Place in a blender bowl.

2. Cut the onion into medium pieces directly into the meat, into a blender. We clean the pepper from seeds. Cut 50 grams (half of the stated amount) into arbitrary pieces. We send it after the onion. Add chopped fresh cilantro, pour in vegetable oil and one raw chicken egg.

3. Blend everything until smooth with a blender. Salt the mass to taste, add a little water to make the mass softer.

4. With wet hands, form small meatballs. Bring the chicken broth to a boil in a saucepan. Let's put our meatballs here. Skimming off any foam, cook for 5 minutes.

5. Cut the remaining pepper into small pieces. Peel the carrots and cut them into circles or semi-circles. Divide the broccoli into florets. If necessary, chop smaller.

7. After 5 minutes of cooking the meatballs, add the pasta to the broth. Mix. Cook for another 5 minutes. Next we send carrots and peppers. Cook for 5 minutes, then add salt to taste. Add the broccoli and cook for another 3 minutes.

8. Finely chop the greens. Boil quail eggs until the yolk is hard. Cut them into 2 parts. Pour the soup into bowls. We put greens in each and decorate with eggs.

If your doctor has told you not to eat eggs or cilantro, just don't add them to the recipe. In some cases of gastritis, they cannot be eaten.

Bon appetit!

How long should you cook chicken after boiling?

When the chicken broth has boiled and the foam has completely removed, the question arises: how long to cook the chicken after boiling. The answer depends on what part of the carcass is used to prepare the broth.

The breast, cut into pieces, is cooked for 20-25 minutes.

This means that all vegetables can be added immediately after the contents of the pan boil. The meat will have time to fully cook along with the vegetables.

Chicken legs are cooked for about half an hour after boiling. And the wings take 5 minutes less to cook.

The cooking time for the thigh depends on the presence of the bone. If the bone is cut, i.e. The broth is prepared from thigh fillet, then this meat is prepared after boiling for 20 minutes. The thigh with the bone is cooked for 30-40 minutes.

From legs

• Cooking time: 95 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 129 kcal/100 g.
• Purpose: lunch.
• Cuisine: European.
• Difficulty of preparation: easy.

In the photo we often see a beautiful golden broth made from chicken legs. By following the recipe directions, you too can prepare this dish. Ham broth is an excellent base for soups. Before starting cooking, it is recommended to soak the meat in cold water for an hour. To reduce the amount of fat, remove the skin from the legs.

Ingredients:

• chicken legs – 1 kg;
• salt – 5 g.

Cooking method:

1. Place the bird in a saucepan and add water.
2. Wait until it boils, remove the foam, add salt.
3. Cook the legs over low heat for about 90 minutes.
4. Remove the pan from the heat.

Low calorie chicken soup

For those who want to do a real detox, this option is perfect:

• 1 chicken breast. Wash and cut into cubes.
• 200 grams of celery. We use stems. Wash and cut.
• 1 medium carrot. You can grate it.
• 1 small onion. You don’t have to cut it, but add it whole. This will give you a flavorful vegetable broth.
• 1 red bell pepper. Clean, cut into pieces or half rings.
• Salt and spices to taste.

Fill the chicken fillet with cold water and place on the stove. As soon as the water boils, add salt and spices. We add all the vegetables. Cook for about 20 minutes. Low-calorie chicken soup is ready!

All proposed options for chicken soup are dietary and low-calorie. Be sure to include these simple recipes in your diet and lose weight easily!

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.