Chicken breast soup without frying. Chicken soup without frying

Easy no-fry chicken soup recipe step by step with photos.
No-fry chicken soup is one of my favorite first dishes. It always turns out tasty, rich and practically dietary (since it does not contain oil). It will appeal to both adults and kids.
Serve chicken soup without frying hot, sprinkled with chopped dill or other herbs of your choice. If you wish, you can add sour cream or mayonnaise to the plate. You can use any pasta for this soup. But the larger they are, the sooner they need to be thrown into the pan, otherwise you risk either undercooking the pasta or boiling the potatoes. It is better to salt the soup at the end of cooking, then the salt consumption will be less.
Number of servings: 6

National cuisine: home kitchen
Type of dish: Soups
Recipe difficulty: An easy recipe

Preparation time: 14 minutes
Cooking time: 30 min
Number of servings: 6 servings
Calorie Amount: 244 kilocalories
Occasion: For lunch

Ingredients for 6 servings
Chicken breast - 200 grams
Onion - 1 piece
Potatoes - 2 pieces
Carrots - 100 Grams
Pasta - 100 grams
Ground black pepper - To taste
Salt - To taste
Bay leaf - To taste
Greens - To taste
Water - 2.5 Liters

Step by step
Wash the chicken breast and cut it into large pieces across the grain. Pour water into a saucepan and place the chopped breast in it. Bring to a boil over high heat. Then screw it on, collect all the foam using a slotted spoon and then simmer over low heat.
Peel the carrots and potatoes and cut into small pieces. Add vegetables to the pan, cook them over low heat.
After 5-7 minutes, add bay leaf and peeled and quartered onion to the soup. Continue to simmer for another 10-15 minutes (or until the potatoes are done).
Now add the pasta and stir immediately to prevent it from sticking. Add salt and pepper to taste, cook over low heat until the pasta is ready.
When all the ingredients are cooked, taste the soup and add salt if necessary. Chicken soup without frying is ready! Bon appetit!

For the recipe you will need:

Chicken - about half a kilo

Carrots – 1 piece

Onions – 1 piece

Vermicelli – 2 handfuls

Potatoes – 3 pieces

Pepper and salt - to taste

Greens - to taste.

Chicken soup. The usual recipe - cooking method:

First we make chicken broth

The chicken needs to be washed, cut into fairly large pieces, and covered with water. After the water begins to boil, the foam must be removed from it and the heat reduced. Then you need to salt the water and cook the broth for another forty minutes. As soon as the broth is ready, you need to remove the pieces of boiled chicken from it. The meat needs to be torn into small pieces and placed back into the broth. Then you need to cut the potatoes into small cubes, add them to the chicken broth and cook for about 15 minutes from the moment the liquid boils again.

Finely chop the onion. Grate the carrots. Fry all the vegetables in vegetable oil. Transfer them to the soup. After about three minutes, as soon as the water starts to boil again, you need to add vermicelli and salt the soup. If you want, you can add a little pepper. After this, wait until the vermicelli is cooked. Season the soup with finely chopped herbs and let it brew.

Chicken soup. The usual recipe is ready - bon appetit!

recipevsem.ru

Soup is the basis of any lunch. Even novice housewives need to learn how to cook simple first courses that can easily feed the whole family! After all, then you can do without semi-finished products, and even save your family budget significantly. Simple soups are prepared from the simplest ingredients. We offer several options for such soups.

How to make simple chicken soup

400 g chicken wings (thighs);
4 large potatoes;
1 large carrot;
2 small onions;
2 handfuls of pasta “stars” or noodles “spider web”;
1 tbsp. dried herbs or 100 g of fresh parsley (dill);
salt to taste.

Preparation:

Rinse the meat, add water and boil until cooked (skimming off any foam if it appears). Peel the vegetables, chop the potatoes into small cubes, chop the onion very finely and grate the carrots. Place the vegetables in a saucepan, cook until the potatoes are ready, then add the pasta and salt to taste. Cook for another 5-7 minutes, before removing from heat, add the herbs. The easiest chicken soup is ready!

How to make simple rice soup (vegetable)

You can treat yourself to this soup without any harm to your figure. After all, it contains only healthy vegetables (too starchy and high-calorie potatoes are not included) and very little rice. Season it with olive oil and get a wonderful dietary dish!

Ingredients (for a 3-liter saucepan):

4 tbsp. rice (it’s better to choose unpolished rice, it’s the healthiest);
2 onions;
2 carrots;
3 bell peppers;
4 tomatoes;
100 g fresh parsley;
½ tsp. ground paprika;
3 tbsp. olive oil;
a pinch of ground black pepper;
salt to taste.

Preparation:

For a richer taste, vegetables for soup should be pre-fried. To do this you will need a deep frying pan with a thick bottom.

Peel the onions and carrots, chop the onions, grate the carrots. Remove the seeds from the pepper and cut it into small strips. Carefully remove the skin from the tomatoes and cut into small cubes. Heat 2 tbsp. olive oil in a frying pan, place all the vegetables there and fry for 3-5 minutes, stirring constantly. Meanwhile, heat water in a saucepan, add washed rice, bring to a boil and add the fry. Cook covered over low heat until the rice is done. Before removing from heat, add the remaining oil, spices, chopped herbs and salt.

Exactly the same simple soup can be cooked by replacing rice with bulgur or pearl barley. In this case, the cooking time will increase slightly - these cereals cook much more slowly.

How to make simple mushroom soup

You can use any mushrooms, but white ones are better, of course. In general, you should keep in mind that soup with wild mushrooms turns out much tastier.

Ingredients (for a 3-liter saucepan):

500 g fresh mushrooms;
4 large potatoes;
2 carrots;
2 onions;
2 tbsp. vegetable oil;
1 parsnip root;
1 dried parsley root;
4 bay leaves;
salt and ground pepper to taste.

Preparation:

Wash the mushrooms and chop finely. Wash and peel the vegetables, cut the potatoes into cubes, onions into small rings, grate the carrots and roots. Boil the mushrooms in salted water until half cooked, add the potatoes and bay leaf. Fry the onion with carrots and roots in vegetable oil, season the soup and cook until the potatoes are ready. At the end of cooking, add bay leaf (after 15-20 minutes it must be removed from the soup). Add salt and pepper - and you're done!

By the way, this soup can be prepared without frying: just add all the vegetables to the pan along with the potatoes and cook until tender.

1. Any soup can be cooked with vegetable, meat or bone broth prepared in advance.

2. When cooking meat and vegetables, the foam must be removed so that the soup turns out transparent.

3. Do not add bouillon cubes or seasonings containing the flavor enhancer monosodium glutamate to the soup. The taste of these additives is questionable, but the health hazards are obvious. In order to improve the taste of the finished dish, it is better to add regular spices, dried or fresh herbs, and bay leaves. Bon appetit!

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How to cook chicken soup

In this article we will tell you about how to cook chicken soup, and at the same time how to cook chicken broth (firstly, sometimes you just need broth, and secondly, chicken soup still starts with preparing the broth).

There are two “classic” versions of chicken soup: with vermicelli (noodles) or with rice. Let's talk first about the first one - chicken soup with vermicelli or noodles. Let us immediately note that it is absolutely not necessary to buy a whole chicken for this, although this option is also not excluded if, for example, you want chicken broth for the first course and boiled chicken for the second. If you only have chicken soup in your plans, then it seems to us that it is better to choose individual parts of the chicken: chicken breast (then the broth will be low-fat and more dietary), or chicken legs (for those who like a richer broth), or chicken thighs (this is conditionally average in terms of fat content, we often prefer this option). There are also, of course, wings, but these are essentially “skin and bones”; they may be fine for broth, but there will be practically no meat in your soup.

Chicken (chicken breasts, fillets, chicken legs or thighs) – the quantity is at your discretion, depending on how much chicken you want in your soup and the desired “richness” of the broth; You can put from 200-300 grams to a kilogram into a 3-4 liter pan. We usually put 600-800 grams
Onion – 1 medium sized onion
Salt - about 0.5 tablespoon (taste!)
Black peppercorns – 8-10 peas
Bay leaf – 1-2 leaves
Carrots – 1 medium size
Potatoes – 6-8 medium-sized potatoes (the amount depends on the size of the potatoes and the desired thickness of your soup)
Vermicelli or noodles - quantity as you wish (about 200 grams - if we are talking about the weight of dry purchased vermicelli before cooking)
Dill - at your request (note in parentheses that dill can be added to almost any soup, and it is better directly into the plate immediately before use)

First, cook the chicken broth (it cooks in the same way as meat broth, but a little faster). Wash the chicken pieces with cold water, put them in a pan, fill them with cold water and put the pan on the stove over high heat, do not close the lid, wait for the foam to appear. At this time, you can wash and peel the carrots, cut them into small cubes, slices or strips, or grate the carrots on a coarse grater.

When, shortly before boiling, foam forms on the surface of the broth, carefully and quickly remove it with a slotted spoon so that the broth is transparent. When the broth boils, add carrots, salt, peppercorns, bay leaves and the whole peeled onion without cutting. When the broth boils again, reduce the heat to low and cover the pan with a lid. After a few minutes, we lift the lid and, making sure that our broth is quietly boiling and gurgling, we close it again, and in this state of quiet boiling, under the closed lid, we leave the broth to cook for about 45 minutes.

Meanwhile, peel the potatoes and cut them into small cubes with an edge of about 1 cm.

If you cook the soup for more than one day (which we all often do, counting on 3-4 days), we advise you to cook the vermicelli separately, because if you cook it in the broth and leave it there, there is a risk that it will swell to the point of impossibility and will turn your soup into mush. So, while the chicken is cooking, we cook the vermicelli (just for dummies: bring the water in a saucepan to a boil, add salt, add the vermicelli, immediately stir thoroughly so that it does not stick together, after boiling, cook for 5 minutes, drain in a colander, rinse with cold water ). You can replace vermicelli with noodles or some shell pasta (this needs to be cooked longer: 10-12 minutes), shape the noodles or pasta to your liking.

Place the cooked and washed vermicelli in a small container with a lid and store it in the refrigerator.

When 45-50 minutes of boiling of our chicken broth have passed, the chicken is ready, and so is the broth. It's time to turn the broth into soup.

Discard the onion from the broth (few people like pieces of boiled onions in soup). We also take out the chicken pieces if we want the process of absorbing the soup to look aesthetically pleasing and not have to gnaw the chicken bones with our hands. While the chicken is cooling so that it can be taken apart from the bones, add the cooked chopped potatoes to the broth, bring to a boil and cook for 30 minutes.

We disassemble the warm chicken with our hands, separating it from the bones, it is also better to discard the chicken skin, and divide the chicken into pieces. Place the chicken pieces back into the soup, bring to a boil and simmer for 3-4 minutes.

Place 1-2 tablespoons of cold noodles on a plate, pour in very hot soup, add dill if you want and eat. If you reheat the soup in the microwave the next day directly in the bowl, you can reheat the noodles in the soup. Now you know, how to cook chicken soup with vermicelli.

If you want to make chicken soup not with noodles, but with rice, then this is also easy. You do everything the same, naturally, you don’t cook the noodles, but at the same time as the potatoes, put about half a glass or a little more of rice into the pan, which you have previously washed 2-3 times with cold water. 30 minutes after the broth boils, the soup will be ready.

REMEMBER: EASY TO COOK!

Go for it! Create! Get ready!

Eat yourself, feed your family, treat your friends!

prostoi-retsept.ru

Recipe: Chicken soup – fried

potatoes – 8 pcs;

onion – 1 piece;

medium-sized carrots – 1 piece;

greens – 1 bunch;

dried dill - to taste;

salt and spices - to taste;

bay leaf – 1 leaf;

sunflower oil – 1 teaspoon

When all the scale has been removed (if you do not remove it, then “garbage” will float in the broth and it will not be beautiful and transparent, if there are still uncaught pieces left, I recommend draining the first broth, pouring clean water again and boiling again, so the broth it will be cleaner and healthier, since now they add so much chemicals to the chicken that it’s better to protect yourself, and usually I always drain the first broth - it doesn’t make the taste any worse, but now I didn’t have much time to cook, so I just removed the scum with a ladle ), cut the potatoes - cut large ones into 3 parts, small ones in half and cut into pieces like this

and add to the boiling chicken broth. Reduce the heat on the stove and cook over medium heat for about 25 minutes.

At this time, prepare the frying. Finely chop onion and garlic

pour oil into the frying pan

When it's hot, start frying the onions.

after 2-3 minutes add the garlic (it cooks faster so it should not be added immediately with the onion)

Fry everything over low heat, stirring constantly until the vegetables become a beautiful golden color.

When the potatoes are cooked

add bay leaf and spices

boil for 3 minutes. Turn off the stove and at the very end throw in fresh herbs and dry dill

Cover with a lid, let sit for 15-20 minutes and you are ready to eat.

Chicken soup recipe without frying with step-by-step preparation.
Type of dish: Soups
Recipe difficulty: Easy to prepare
National cuisine: home kitchen
Occasion: For lunch

Preparation time: 17 minutes
Cooking time: 30 min
Number of servings: 30 servings
Calorie Amount: 274 kilocalories

No-fry chicken soup is one of my favorite first dishes. It always turns out tasty, rich and practically dietary (since it does not contain oil). It will appeal to both adults and kids.
Serve chicken soup without frying hot, sprinkled with chopped dill or other herbs of your choice. If you wish, you can add sour cream or mayonnaise to the plate. You can use any pasta for this soup. But the larger they are, the sooner they need to be thrown into the pan, otherwise you risk either undercooking the pasta or boiling the potatoes. It is better to salt the soup at the end of cooking, then the salt consumption will be less.
Number of servings: 6
Ingredients for 30 servings
Chicken breast - 200 grams
Onion - 1 piece
Potatoes - 2 pieces
Carrots - 100 Grams
Pasta - 100 grams
Ground black pepper - To taste
Salt - To taste
Bay leaf - To taste
Greens - To taste
Water - 2.5 Liters

Step by step recipe
1. Wash the chicken breast and cut it into large pieces across the grain. Pour water into a saucepan and place the chopped breast in it. Bring to a boil over high heat. Then screw it on, collect all the foam with a slotted spoon and then simmer over low heat.
2. Peel the carrots and potatoes and cut into small pieces. Add vegetables to the pan, cook them over low heat.
3. After 5-7 minutes, add bay leaf and peeled and quartered onion to the soup. Continue to simmer for another 10-15 minutes (or until the potatoes are done).
4. Now add the pasta, stir immediately so that it does not stick together. Add salt and pepper to taste, cook over low heat until the pasta is ready.
5. When all the ingredients are cooked, taste the soup and add salt if necessary. Chicken soup without frying is ready! Bon appetit!

Ingredients

1 chicken fillet;
1 piece each: onion, carrot, tomato, bell pepper;
2 Wed. potatoes;
0.5 cups vermicelli (a good handful);
3-5 tbsp. spoons of vegetable oil;
salt pepper;
1 laurel;
3-4 peppercorns.

Cooking method

Boil the fillet, after rinsing it under water and cutting it into 4-5 pieces. When the water boils, add salt, peppercorns and bay leaves. Cooking time for chicken breast is 25-30 minutes.
Add vegetable oil, finely chopped onions, carrots, and larger chopped potatoes. Cook for 7-8 minutes.
Add pepper and tomato. Cut a little larger than onions and carrots.
Cook the soup for another 5 minutes, take 2 tablespoons of potatoes onto a plate, crush them with a fork, and add them back to the soup. This step is necessary to ensure that the soup turns out rich and truly homemade. If you have a type of potato that boils well on its own (the kind that is usually used for mashing), there is no need to crush it.
Add vermicelli. Cook for a minute, cover with a lid, remove from heat.
Regarding the bay leaf. Many housewives remove the bay leaf from the soup at the end of cooking so that the soup does not become bitter. I never do this. And I don’t notice any bitterness either. But it's up to you! Bon appetit!

Very often you want something light, healthy and satisfying. And here chicken soup comes to the rescue, which requires very little time to prepare, especially when there are children who need to be fed deliciously. If you don’t like fatty, rich soups, but prefer lighter, more tender soups with a wonderful smell and taste, then you have found the perfect soup recipe that you and your whole family will enjoy.

Ingredients:

1. Chicken fillet – 450-500 g.

2. Water – 2 l.

3. Vermicelli – 100 g.

4. Potatoes – 300 g.

5. Carrots – 1-2 small pieces.

6. Onion – 1 pc. (average).

7. Butter – 50 g.

8. Greens.

9. Ground pepper.

11. Bay leaf.

Preparation:

Stage 1: The meat comes first. To make the soup light and not rich, we take fillet. You can, of course, use any other part of the chicken with a bone, but the soup will become less light, and the cooking time will increase. We wash our fillet under running water, then remove excess moisture and cut it into small pieces. Pour cold water into the pan and put the pieces of our chicken and put it on the stove. Bring to a boil, add a little salt and add a small piece of butter.

Stage 2: While we are waiting for the water to boil, we are preparing vegetables (in addition to those listed, you can add anything you like, bell pepper, tomato, peas, corn, etc.). Three carrots on a grater, you can cut them into small pieces, depending on your preference. Cut the potatoes into small pieces. Cut the onion into small slices.

Stage 3: When the water has boiled and we have salted it, add the potatoes. Cook for about 10 minutes. Next, add carrots, onions and vermicelli. Cook for 10-15 minutes, depending on the vermicelli, taste it while cooking.

Stage 4: Chop the greens and put them in the soup, turn off the stove. Let it brew for 10 minutes.

Stage 5: Pour our delicious soup into plates and enjoy the very tasty soup. (The photo below shows how you can diversify the soup, add a little broccoli and peas)

As you can see, preparing chicken and noodle soup is very easy and quick. And also, this soup is very satisfying, rich in vitamins and very easily digested by the digestive system.