Chicken meat is low in fat, so the broth cooked from it is an easy and dietary dish. In addition, it is believed that chicken broth has healing properties: it is able to restore strength after prolonged illness. Various soups can be made on the basis of chicken broth.
Simple chicken broth soup recipe
You will need the following products: 2 liters of chicken broth, chicken meat remaining after cooking the broth, 1 medium carrot, 3 small potatoes, 3 tbsp. spoons of vermicelli or rice, a few sprigs of fresh herbs, salt and pepper to taste, 2 cloves of garlic.
Separate bones and skin from chicken meat, cut it into small pieces. Peel the carrots and potatoes. Grate the carrots on a coarse grater, cut the potatoes into cubes. Bring chicken stock to a boil, season with salt to taste, add potatoes and carrots. Cook the vegetables for 10 minutes, then add the noodles or rice and let the soup simmer for another 10 minutes. At the end of cooking, add chopped fresh herbs, pepper and garlic grated on a fine grater to the soup. Boil the soup for another 2-3 minutes.
Chicken Pickle Soup Recipe
You will need the following products: 2 liters of chicken broth, 3 small pickles, 2 medium potatoes, 1 onion, 1 carrot, half a glass of pearl barley, 150 ml of cucumber pickle, 2 tbsp. tablespoons of tomato paste, vegetable oil, salt and fresh herbs to taste.
Wash and peel vegetables. Chop the onion into cubes, grate the carrots and chop the potatoes into cubes. Chop the pickles finely. Simmer onions and carrots in a little vegetable oil for 5-7 minutes, then add pickles and simmer for another 2-3 minutes. Add tomato paste to the finished frying and mix everything.
Put potatoes and washed pearl barley in boiling broth, cook for 20 minutes over low heat. Add brine and fry, salt to taste. Cook the soup for another 10 minutes. A couple of minutes before cooking, add finely chopped greens to the pickle.
Chicken Dumpling Soup Recipe
You will need the following products: 2 liters of chicken stock, 2 medium potatoes, 1 carrot, 1 onion, 1 red bell pepper, 1 chicken egg, 1 clove of garlic, 2 tbsp. tablespoons of vegetable oil, 100 g of flour, a few sprigs of fresh parsley, salt to taste.
Peel onions, carrots and potatoes. Remove the seeds from the bell pepper. Cut the onion into cubes, the bell pepper into strips, the potatoes into cubes and grate the carrots on a medium grater. Fry onions, peppers and carrots in a little vegetable oil until tender.
Crack the egg and separate the yolk from the white. Refrigerate the protein. Stir the yolk with salt and a spoonful of vegetable oil, add flour. Dilute the resulting mixture with hot chicken broth until the dough is like thick sour cream in consistency. Remove the egg whites from the refrigerator and beat until foamy. Stir in all of the whipped egg white into the dumpling dough little by little, stirring well each time. Grate the garlic on a fine grater, chop the parsley and add to the dough too.
Put potatoes in boiling broth and cook for 15 minutes. Dip the dumplings into the soup. This is most conveniently done with two teaspoons dipped in cool water. Scoop up the dough with one spoon and scrape the dumpling with the other into the broth. Do not make the dumplings too large, as they will increase in volume after boiling. For one dumpling, it is enough to take an incomplete teaspoon of dough.
When the dumplings come up, add the sauteed onions, carrots, bell peppers and salt to taste to the soup. Let the soup simmer for 3-5 minutes.
