Chicken soups are loved for their amazing taste and aroma.
The dishes are prepared easily, do not require much time and most often consist of the simplest ingredients.
If you use fillets, it turns out very quickly.
From it you can cook many different soups: light, saturated, diet and dressing. Will we try?
Chicken fillet soup - general principles of preparation
Fillet for soup can be boiled whole, then disassembled into pieces and returned to the broth. Or immediately chop and cook already in this form. When boiling, a gray foam will appear on the surface of the broth, which must be removed. Once the fillet is almost done, the rest of the ingredients are added to the soup.
What is put in chicken soups:
• vegetables (fresh, dried, frozen, canned);
• cereals;
• mushrooms (fresh, dry, pickled, frozen);
• pasta.
In no case should you throw all the products at the same time. Each has its own cooking time and you must follow the sequence specified in the recipe. Some ingredients require preliminary frying, soaking, stewing.
Serve fillet dishes with herbs, pepper, salt, bay leaf. You can add extra fats, sauces, cheese.
Recipe 1: Chicken and Rice Soup
The recipe for a hearty rice soup with chicken. Prepared with the addition of tomato paste. But if you wish, you can weld without it.
Ingredients
• fillet 0.4 kg;
• 0.2 kg of potatoes;
• 50 grams of rice;
• water 1,5 l;
• 1 piece of onion;
• 1 carrot;
• salt;
• herbs and spices;
• 1 tablespoon tomato. pastes;
• butter.
Cooking
1. Fillet cut into cubes and fill with prescription liquid. We put on the stove. Remove the foam when boiling and after that we cook exactly fifteen minutes.
2. While the fillet is boiled, chop the potato tubers into strips.
3. Throw potatoes.
4. Next, after three minutes, washed rice, salt.
5. Three carrots, onions in small cubes. We put it in a pan and fry with the addition of prescription oil.
6. Add the pasta and a little broth from the pan to the pan, simmer a little. Vegetables should become soft.
7. Put everything from the pan into the pan as soon as the potatoes are cooked.
8. Boil, throw herbs and seasonings to your taste.
Recipe 2: Chicken and Cheese Soup
Well, cheese - that's said loudly! To prepare this soup with chicken fillet, cheese cakes wrapped in foil, that is, processed, are used. Despite their cheapness, they make the dish unusual.
Ingredients
• fillet 300 grams;
• cheese;
• 2 potato tubers;
• 1 carrot;
• water 1,5 l;
• a bunch of dill;
• 0.5 cans of green peas;
• spices;
• 20 grams of butter.
Cooking
1. We make the broth. The fillet can be cooked in a whole piece, and then cut. Or immediately chop with straws and boil. We do it in any way, but do not digest the chicken. Small pieces just boil for about ten minutes.
2. We throw potatoes. Slightly salted.
3. On a piece of butter we pass the grated carrots. Onions can be added to taste.
4. We shift the frying into an almost ready soup.
5. Free peas from the marinade and also transfer to soup. You can cook with canned beans or corn, it also turns out delicious.
6. After two minutes, toss the grated cheese. But you can just chop them finely.
7. We are waiting for the dissolution of the pieces, we throw the greens.
Recipe 3: Chicken and Mushroom Soup
The simplest version of mushroom soup with chicken.
Ingredients
• 0.3 kg fillet;
• 0.3 kg of champignons;
• 3 potato tubers;
• onion;
• 3 tablespoons of oil;
• carrot;
• greenery.
Cooking
1. Fill the fillet with water and boil. Take out from the broth, cool and cut into small pieces.
2. Throw potatoes into the broth, cook until half ready.
3. Rinse the mushrooms, cut into cubes. Sent in a pan with butter. We evaporate excess moisture from them.
4. As soon as the mushrooms begin to fry, add the onions and carrots.
5. Salt the soup, add the previously removed and chopped fillet. Next fried champignons with vegetables. Cooking for about ten minutes. Do not forget to salt.
6. Ready soup seasoned with herbs, bay leaf, throw your favorite spices.
Recipe 4: Chicken and Vermicelli Soup
A quick lunch option for every day. Vermicelli is used shallow. If desired, it can be lightly fried in a pan before running into the pan. The soup will acquire an unusual aroma, vermicelli will not fall apart.
Ingredients
• 50 grams of vermicelli;
• 1 onion;
• 0.3 kg fillet;
• 1.5 liters of water;
• 1 carrot;
• 3 potatoes;
• butter and spices.
Cooking
1. Cut the fillet into slices, boil for ten minutes in the recipe water.
2. Add the potato cut by any slices to the chicken.
3. While the potatoes are being cooked, we prepare the sauté from carrots and chopped onions. It is better to take butter, soup with it will be tastier.
4. We send a passerovka to an almost ready soup, salt a dish.
5. The latter is added vermicelli. As already mentioned, it can be fried.
6. Stir, let it boil, pour seasonings and herbs. That's all! Turn off and pour into plates.
Recipe 5: Chicken and Dumpling Soup
For chicken soup with dumplings, you will need to knead the dough. But do not be scared, it is done literally in two minutes.
Ingredients
• 0.4 kg fillet (as much as possible);
• 4 potatoes;
• 1 onion head;
• 2 liters of water;
• 1 carrot;
• 40 ml of oil;
• 1 egg;
• 100 ml of water in the dough;
• 80 grams of wheat flour;
• salt, seasonings, herbs.
Cooking
1. Throw the fillet into the pan, cook the broth. You can add peas of pepper, a leaf of laurel, onions, carrots to it. Then filter, cool the chicken.
2. Add the peeled potato tubers, diced, to the boiling broth. Cook.
3. In the pan, we pass the remaining half of the onions and carrots, chop the vegetables not large.
4. For dumplings, beat the egg with salt and water. You can use milk. Add the flour and stir. The dough should become viscous, not very thick.
5. Disassemble the cooled filet into pieces and toss it into the soup.
6. Next we send the vegetable mixture from the pan. Stir, salt.
7. It remains to run the dumplings. To do this, take two small spoons, one we collect the dough, and the second we help send it to the soup. Wet the spoons every time so that it is easier to do.
8. Boil dumplings for three minutes, season the soup with herbs and seasonings. That's all!
Recipe 6: Chicken and Bean Soup
To prepare bean soup with chicken, you will need a canned product. You can cook the dish with dried beans, but it will take much longer.
Ingredients
• 1 can of red beans;
• 0.4 kg fillet;
• 0.4 kg of potatoes;
• 1 onion head;
• 1 bunch of parsley;
• 2-3 tomatoes;
• 1 carrot;
• 40 grams of oil;
• salt and pepper.
Cooking
1. Cut the chicken into cubes, pour a couple of liters of water and cook for about ten minutes. Periodically remove the foam from the surface so that the soup is transparent.
2. Add the potatoes cut in the same cubes. Cook together, salt in the middle of the process.
3. After ten minutes, we send the beans. If it is in tomato, then the liquid can not be drained and run into the soup along with the sauce.
4. Now it’s the fueling line. For its preparation, carrots with onions are fried until golden. Then grated tomatoes are added to them and the vegetables are stewed over medium heat for about ten minutes. Any oil is used.
5. Put the dressing in a pan, boil the dish for a couple of minutes.
6. Throw chopped parsley, pepper and all!
Recipe 7: Chicken and Vegetable Soup Soup
Frozen vegetables are a wonderful ingredient for quick soups. The dish does not require cleaning, slicing the products and it can be prepared "in between times." Which is very convenient for busy housewives. For nourishment, fine vermicelli are added.
Ingredients
• 0.4 kg fillet;
• 0.15 kg of vermicelli;
• 0.5 kg of vegetables;
• 1.5 l of water;
• 40 grams of butter;
• herbs, seasonings.
Cooking
1. Cut the washed chicken into cubes, not large. Fill with prescription liquid and put on the stove. Remove the foam with a spoon. Cook for fifteen minutes, no longer needed.
2. Throw the vegetable mixture. Its composition can be absolutely anything, we choose, taking into account our taste preferences. Pre-defrost vegetables and especially drain them melt water is not necessary.
3. Throw a piece of butter, it will give the dish a soft and pleasant taste. When cooking diet soup, you can add a little olive oil or completely eliminate fats.
4. As soon as the vegetables are cooked, toss the vermicelli, and salt the soup.
5. Next we throw the herbs, turn it off and let it stand for five minutes, so that the vermicelli is ready.
Recipe 8: Chicken and Egg Soup
Adding eggs to the soup makes the dish not only more satisfying, but also richer in protein. What is especially appreciated by athletes and people who follow the figure. Soup is prepared without dressing.
Ingredients
• 2 eggs;
• 0.4 kg of chicken;
• 1 carrot;
• 4 potato tubers;
• 1.4 liters of water;
• onion head;
• spices, herbs.
Cooking
1. Throw chicken into the water, boil. We take out the piece and disassemble it into fibers. While we leave in a bowl and do not return to the pan, otherwise the chicken will be digested and dry.
2. Throw peeled and diced tubers, boil for five minutes.
3. Add chopped onions, and then carrots. It is undesirable to rub it. It is better to cut so that the soup is more beautiful.
4. After ten minutes, the dish can be salted.
5. Then we return the fillet to the pan and cook the dish until the potatoes are ready.
6. Beat the eggs with a fork, pour into the soup. Quickly stir.
7. Immediately throw greens, pepper, let it boil and turn it off.
Chicken fillet soup - tips and tricks
• The first dish will never be transparent unless you remove the foam from the surface. And it is advisable to do this several times, and not just when boiling chicken. If the foam went to the bottom and was not removed on time, then you can pour in a glass of cold water and wait for boiling again.
• Many people do not like rice soups because of the sticky and muddy broth. But actually it’s not necessary to cook the dish like that. Rice can be soaked well to clear water or washed several times, as for pilaf. Much also depends on the type of rice. It is better to use long grains for soups.
• Boiled greens lose not only an attractive appearance, but also a taste. Therefore, you can not put the herbs in the pan, but add to the plates when serving. Or do not let the greens boil.
• Chicken soup will be very fragrant and will acquire a beautiful color if you add sliced onion and carrot in the oven when cooking the broth. If there is no time for this, then the vegetables can be coarsely chopped, fried in a frying pan with a drop of oil over high heat and tossed into a pan.
• Chicken fillet cooked quickly. But if time is completely running out, then you can cut it into small strips across the fibers. And then the preparation of the broth does not take more than 15 minutes.
