How to properly cook chicken broth. Homemade chicken broth. Secrets to making clear chicken broth

Healthy chicken broth is good on its own, combined with croutons and a boiled egg, and also serves as an excellent base for further culinary creativity. Fragrant soups, delicious sauces and simple gravies - many of them are based on chicken broth. Therefore, knowing how to prepare delicious chicken broth will not be superfluous.

How to cook chicken broth, how to make chicken broth transparent, when to add salt to chicken broth - these are questions that many, especially beginner housewives, ask. Let's try to find answers to them.

And since in our case there was chicken first :), then we start by choosing it. It is best to cook chicken broth from domestic chicken, a certain breed and not young, but it is not always possible to find one like this, and on store shelves there are young broilers, from which it is much more difficult to obtain a clear broth.

And yet, even in this case, you can achieve a very good result and cook a tasty, aromatic broth. The secret to clear chicken broth is following certain rules. So let's talk about how to properly prepare chicken broth.

Chicken broth recipe with photos step by step

Chop the chicken into small pieces. This will make the broth cook faster. The chicken skin can be removed or left, it depends on what fat content and fat we want to achieve.

Place the chicken pieces in a saucepan and fill with cold tap water. Place the pan on the stove over medium heat. And here is the first secret of delicious chicken broth. DO NOT COVER THE PAN WITH A LID! We simply forget about the lid for the entire cooking time, and remember about it only when the broth is completely ready and the fire on the stove is turned off.

Bring the water in the pan to a boil. When the foam rises, remove it with a slotted spoon. This is the second secret. REMOVE THE FOAM CAREFULLY.

Yes, and be sure to turn the heat down to very low as soon as the broth boils. And this is the third secret. COOK THE BROTH AT THE LOWEST BOILING. As if we were simmering on the stove, under no circumstances allowing it to actively boil. Only then will you get perfectly clear chicken broth. Even 5 minutes of vigorous boiling can ruin your efforts to get clear chicken broth.

By the way, if you cook broth from a store-bought broiler, it is better to drain the first broth. To do this, wait until the foam rises, let it boil for about 5 minutes, drain the water, rinse the chicken pieces with cold water, and wash the pan to remove any foam. Return the chicken to the pan, add cold water again and bring to a boil.

Now add half a teaspoon of salt to the broth and begin to prepare the vegetables. Be sure to cook chicken broth with onions and carrots; it is also good to add white roots: fresh or dried celery, parsley, parsnips. This will give the broth color and a unique aroma. Peel the carrots and onions, cut them in half and bake them in a dry frying pan.

A common answer to the question of how to make chicken broth clear and golden is the recommendation to add onion peels to the broth or to clarify cloudy broth using a strainer. You can add onion peels, but just a little and shortly before the end of cooking, otherwise you can achieve the opposite effect, and the broth will become dark and unappetizing. But the option with a guy wire personally seems irrational to me. Firstly, if you follow all the above rules, you won’t need to clarify the broth, and secondly, minced meat is usually used as a guy, and this, you see, is an unaffordable luxury.

Add baked vegetables, roots, black peppercorns to the broth and cook the broth until tender.

How long to cook chicken broth depends on the chicken. For a young broiler, 40 minutes is enough, but an old rooster will have to be cooked for 2-3 hours. So we focus on the readiness of the chicken in the broth. At the end of cooking, you can add a bay leaf, but cook it for no more than 5 minutes, and then remove it. Bay leaf is a controversial ingredient in chicken broth, so decide for yourself whether you like this addition. Add the finished broth to normal levels.

Chicken broth is considered a real delicacy. If you prepare it correctly, the broth turns out to be transparent and yellowish in color. It has properties such as giving strength and invigorating, so doctors often recommend it for use by patients and during postoperative recovery periods. Unlike many other dishes, the recipe for chicken broth is simple, but in order to cook it correctly, you will need care and patience.

It would seem that it could be simpler: pour water over the chicken and bring it to readiness. However, there are some nuances, by observing which you can make an ideal chicken broth from an elementary dish - the basis for many other soups and dishes.

So, the advice from chefs is as follows: it is better to use a whole chicken to cook the broth. Of course, a delicious broth can also be obtained from individual parts of it, for example, or legs. Plus they cook faster. However, from whole chicken bouillon It turns out strong, rich and thick.

The chicken needs to be completely defrosted, or even better, fresh. Next, it is pre-washed, cut up and the remaining feathers or entrails are removed.

A whole chicken requires about 5 liters of water. A prerequisite is that the water must be cold. Set the pan to heat up. During the cooking of the broth, the process of emulsification of fats occurs and as a result the broth turns cloudy. Watch for the formation of foam and promptly remove it with a spoon before it settles to the bottom. Foam will appear in any case, since it is a protein that coagulates and settles. With it, the broth becomes more nutritious, but at the same time cloudy.

After the water boils, you need to finish cooking the chicken over low heat. The pan does not need to be covered with a lid and it is necessary to add salt only at the end of cooking.

The cooking time for chicken broth depends on what kind of chicken you used. If this is broth chicken, then you need to cook it for 2 to 3 hours. If this is a regular broiler chicken, then 40 minutes will be enough.

Chicken broth with vegetables

Vegetables are often added to chicken broth when cooking. Suitable for this purpose are onions, garlic, “white roots”, for example, parsnips or parsley root, spices, carrots. Vegetables can be added to the broth whole, cut crosswise into long slices or chopped into pieces. The larger the vegetables are cut, the longer it takes for them to cook.

The steps for preparing chicken broth with vegetables are as follows. Place 1-2 onions in cold water along with the chicken. When the water boils and foam begins to form, it must be removed and the heat reduced. After 20 minutes, the old onion must be removed and a new one added, after also peeling it. You can stick 2 cloves into the bulb. At the same time, parsnip root and allspice are added.

At the end of cooking, you can throw in a bay leaf, a couple of cloves of garlic, be sure to add salt and seasonings. After 10 minutes, remove the pan from the heat, cover with a lid and let it brew for a while.

Chicken broth soup recipes

There are a great variety of chicken soups in world cuisine. The meat of this poultry is considered suitable for preparing any type of soup, from cabbage soup, borscht and ending with kharcho. But perhaps the most common option is noodle or noodle soup. How to make this magical chicken broth soup - see the recipe below.

Chicken noodle soup

Ingredients for soup:

400 g chicken

1 carrot

1 onion

Peppercorns 2-3 pieces

1 bay leaf

Salt and herbs to taste

Store-bought noodles 200 g

You can make homemade noodles. This will require

Before cooking, the chicken must be washed, cleaned of entrails or feathers, cut up and placed in a pan. Pour the contents with 3 liters of cold water. Cook until boiling, then skim off the foam. While the chicken is cooking, prepare the rest of the ingredients. Cut onions and carrots into cubes. Carrots can be cut into thin strips. Add them to the chicken after the water boils. If desired, you can add a couple of potatoes, peeled and cut into cubes.

Next, you need to prepare the noodles if you decide to prepare the soup with homemade noodles. To do this, beat an egg into a bowl, add flour and a little salt. The dough should be cool. Roll it into a thin layer, sprinkle with flour and roll into a tube. This will make it easier for you to cut it into thin noodles. Place the cooked noodles on a towel to dry a little. If desired, the noodles can be prepared for future use and stored in a plastic bag.

After the chicken is cooked, you need to remove it and add noodles with spices. Cook for 3 or 5 minutes. Then the chicken needs to be returned to the pan and sprinkled with herbs.

Chicken broth soup with cauliflower

300 or 350 g chicken

3 potatoes

2 small carrots

1 small head of cauliflower

1 onion

Greens – parsley, dill

Ground black pepper

Wash all foods thoroughly before cooking. Cut the chicken into small pieces, place in cold water and wait until the water boils. Then reduce the heat, skim off the foam, cover the pan with a lid and cook for about 15 minutes.

At this time, the cauliflower should be disassembled into inflorescences and rinsed under cold water. Cut the peeled carrots into slices, and the onions into cubes. Potatoes can be cut as you like - into strips or cubes.

Place these ingredients, except cauliflower, into boiling chicken broth and cook for 5 minutes. Cabbage is added after this time, and the soup is cooked until done. When finished, add finely chopped herbs, salt and ground black pepper to the pan.

The soup is light, low in calories and very tasty.

Solyanka soup with chicken broth

Products needed for its preparation:

800 g chicken

300 g champignons

500 g fresh or sauerkraut

1 carrot

2 potatoes

1 tbsp tomato paste

1 onion

Hot pepper 0.25 pcs

2 cloves garlic

Greens, salt, ground pepper and olives - to taste.

Wash the chicken and chop into pieces. Pour cold water, put the pan on the fire and after the water boils, skim off the resulting foam.

Then reduce the heat and cook for about another half hour. Then the meat is removed into a separate plate, and the broth is filtered.

Next, peeled and diced potatoes are added to the broth. Then you need to cut the onion into cubes, fry it in vegetable oil heated in a frying pan until golden brown. Add diced champignons, finely chopped hot peppers and grated carrots to the pan. Simmer this mixture for 3-5 minutes. Then add finely shredded cabbage and continue to simmer for about 5 minutes, stirring. Tomato paste is added to the pan before it needs to be removed from the heat.

Throw the vegetables into the broth, pepper and salt, you can add a bay leaf. Boil the broth until all vegetables are soft.

Chicken meat must be removed from the bones and cut into cubes. Then add them to the broth and wait until it boils. At the end of cooking, throw crushed garlic and herbs into the pan with hodgepodge. Remove the hodgepodge from the heat. You can add olives to bowls of soup.

Chicken broth soup with buckwheat

500 g chicken

3 potatoes

100 g buckwheat

1 onion

1 carrot

2 tablespoons vegetable oil

Garlic and herbs optional

Classic in the making chicken bouillon. At this time, the potatoes must be peeled and cut into cubes. Also wash the carrots and cut into thin strips. It is advisable to cut the onion into small cubes. Buckwheat should be washed and sorted.

Pour vegetable oil into a heated frying pan, add onions and carrots. Fry them over medium heat.

After 30 minutes, remove the chicken from the broth and add potatoes and buckwheat. Add salt. Cook these products for about 20 minutes, and then add carrots and onions to the pan.

The chicken is separated from the bones, cut into pieces and returned to the soup. There you need to add small herbs and grate the garlic. After cooking, chicken soup should sit in a saucepan with the lid closed for about half an hour.

Borscht with chicken broth

You will need:

500 g fresh chicken

200 g smoked chicken

2 onions

2 small hot peppers

3 tbsp vegetable oil

1 parsley root

2 medium sized tomatoes

1 tbsp lemon juice

2 carrots

1 kg sauerkraut

2 small beets

3 cloves garlic

The chicken needs to be defrosted and washed. Place it in a deep saucepan, add cold water and cook until it boils. At this time, peel and then also add carrots, one onion and parsley root to the pan.

Cut the remaining onions, carrots and 2 beets into strips. Fry them separately, pour lemon juice into the pan, reduce the heat, and simmer for about 10 minutes. wash and cut into small cubes and add to the pan with the vegetables. Cook for another 4 minutes and then remove from heat.

Sauerkraut should be squeezed out, chopped and fried in a clean frying pan, adding the remaining oil.

Remove the foam from the broth, remove the meat and whole vegetables. Place fried vegetables and cabbage into the broth. Cook for about 10 minutes. Smoked chicken should also be cut into small cubes and immersed in boiling borscht.

Then you need to peel the peppers and chop them finely. The garlic is also peeled and chopped with a knife or garlic squeezer. Grind the peppers, garlic and salt into a homogeneous mass. Add all remaining ingredients to the borscht and bring to a boil over high heat. Remove from heat and let sit for 20 minutes. This borscht must be served with herbs and sour cream.

Broth is an irreplaceable thing in the household. No matter what your broth is made of, it will always come in handy. You can quickly cook a full-fledged soup from it, make a sauce, or just drink it with toasted croutons. You can make broth from vegetables, chicken or meat on the bone. Variations are allowed after mastering the basic broths.

Chicken bouillon

For chicken broth you will need chicken (not fillet, not breasts, but just regular chicken), celery, carrots, onions, salt, garlic, pepper and a good, spacious saucepan. Rinse the chicken, place it in a saucepan, cover it with vegetables and roots, cutting them into pieces of approximately the same size, and pour cold water. Bring the water to a boil, skim off the foam and reduce the heat. Boil the broth for an hour and a half to two hours under a loose lid. As soon as the chicken meat begins to easily separate from the bones, the broth is ready. The boiled chicken should be transferred to a clean bowl, and the broth itself should be strained to remove the vegetables. They gave all their juices and flavor to the broth, and we won’t need them anymore. You can salt the broth immediately, but you can leave it unsalted. The finished broth is cooled and poured into containers: it is very convenient to store it frozen. It is simply impossible to compare such broth and the notorious “broth cubes” from the store.

Vegetable broth

Homemade vegetable broth cooks quickly, and the result is always excellent. Vegetable broth is versatile and comes in handy when making sauces, stews and soups. In general, the recipe for making vegetable broth is simple: take vegetables, water, salt and pepper. All this needs to be boiled for a while and then filtered. What vegetables are suitable for vegetable broth? Yes, any, and sometimes even with the peel. The main thing is to rinse the vegetables thoroughly before cooking. So, put garlic, salt, pepper, fresh and dried herbs, and any vegetables into a large saucepan: carrots, onions, celery, bell peppers, spinach, tomatoes, turnips and a variety of cabbage. Vegetables are poured with water and cooked for about an hour. The finished broth should be strained and used as directed, or frozen in plastic containers for future use.

Meat broth on bones

Meat broth is prepared in almost the same way as chicken broth, but it will take more time. Beef, lean pork, lean lamb are suitable for such a broth - the main thing is that there is not only meat in the pan, but also a bone. This broth contains a lot of collagen, so it is very useful for joints, skin, nails and hair. Meat broth contains a high concentration of nutrients, so it is good for feeding sick and convalescent people.

For the broth, take a kilogram or more of meat with a bone, an onion, two small carrots, a couple of celery stalks, a bunch of parsley, dry herbs and spices, salt, pepper and a couple of cloves of garlic. Raw bones can be roasted in the oven before cooking. Send them there for half an hour and set the temperature to 180 °C. Place the fried bones, meat and chopped vegetables in a saucepan, add water and bring to a boil. If foam appears, remove it with a slotted spoon, reduce the gas and simmer the broth for about three hours. The finished broth is filtered through a metal mesh filter and used for its intended purpose. Like any other broth, it stores well frozen.

Cook chicken broth from store-bought chicken for 1 hour.
Cook chicken broth from homemade chicken for 2-3 hours.
Cook chicken broth from the soup set for 1 hour.
Boil chicken broth from the giblets for 1 hour.

How to cook chicken broth

Products
6 liters per pan
Chicken - 1 piece
Carrots - 1 large
Onions - 1 head
Greens (dill, parsley) - half a bunch
Bay leaf - 2 leaves
Black peppercorns - 10-15 pieces
Salt - 1 tablespoon

How to cook chicken broth
1. Place the chicken in a pan - it must be defrosted and washed. If the chicken is large (from 1.5 kg), you should cut it into pieces weighing 300-400 grams. It's easier to do this by cutting the chicken at the joints. In our case, half a chicken weighing 750 grams does not need to be cut.

2. Pour water - future broth, and put the pan on high heat.
3. Close the pan with a lid, wait for the water to boil (about 15 minutes), watch the foam that forms for about 10 minutes, removing it with a slotted spoon or a tablespoon.

4. Peel the carrots, cut off the rhizome of the onion (leave the husk if you want a golden broth), put the onion and carrots in the pan.
5. After removing the foam, 10 minutes after the broth boils, add salt and pepper.
6. Add laurel and herbs.
7. Cover the broth boiling over low heat with a lid and cook for 1 hour.

8. Remove the chicken, remove the carrots and onions.
9. Strain the broth through a sieve or colander.
10. Your chicken broth is cooked!

Add herbs to boiled chicken broth and use in recipes, or serve as is with crackers or croutons. Serve the meat separately or use in soups and salads.

Second chicken broth

Chicken broth is boiled in second water to make it more dietary and healthy, especially for the sick and children. All harmful substances (chemicals and antibiotics that are often used to treat chicken) are mixed with the first broth.
Step by step:
1. When the first bubbles appear in the pan with water and chicken, set aside 10 minutes for cooking.
2. Drain the first broth along with the foam, wash the pan and cook the broth in new water. And to save time, put 2 pans of water - and simply transfer the chicken from one pan to another after 10 minutes of cooking.
The second broth produces bright vegetable soups; it can be served as a drink or cooked as jellied meat - the procedure of changing the water neutralizes the dish, but leaves the benefits and connective substances necessary for hardening.

How to cook broth for future use

Products
Chicken, chicken parts or soup set - 1 kilogram
Water - 4 liters
Salt - 2 tablespoons
Bow - 1 head
Black peppercorns - 1 teaspoon
Bay leaf - 5 sheets
Parsley stems - a small handful

How to cook chicken broth for future use
1. Place the chicken in a saucepan and cover with cold water.
2. Bring the water to a boil, and monitor the foam over the next 10 minutes, removing it with a slotted spoon.
3. Add salt and spices, peeled onion.
4. Cover with a lid and cook for 1 hour.
5. Strain the broth, remove the chicken parts (use in other dishes). 6. Return the broth to the pan and simmer for another 1.5-2 hours over low heat until you obtain 400 milliliters of broth.
7. Pour the broth into storage containers (containers, bags or ice containers), cool and freeze. Each container should contain approximately equal amounts of fat and broth. If the fat is not needed, then remove it.
When defrosting the broth, use the following proportions: from 100 milliliters of stock you will get 1-1.5 liters of finished broth.
Broth prepared for future use will be stored for up to six months.

Fkusnofacts

- Proportions of chicken and water - 750 grams of chicken is enough for a 5-liter pan. This will make a simple broth, not too fatty and not dietary.

- Is chicken broth healthy?
Chicken broth is very useful for flu, ARVI and colds. Light chicken broth helps remove viruses from the body, minimally loading it and being easily absorbed by it.

- Shelf life chicken broth at room temperature - 1.5 days. Store chicken broth in the refrigerator for 5 days.

- Seasonings for chicken broth - rosemary, dill, parsley, black peppercorns, bay leaf, celery.

Define chicken broth is ready You can pierce the chicken with a knife - if the knife enters the chicken meat easily, the broth is ready.

- How to use chicken broth?
Chicken broth is used to make soups ( chicken, onion, minestrone, buckwheat, avocado soup and others), salads, sauces ( chicken sauce).

So that the chicken broth is transparent, it is necessary to drain the first water after boiling, and remove the resulting foam during cooking. If you want a light color for the broth, you should add a peeled onion when cooking.

- Salt chicken broth should be added at the beginning of cooking - then the broth will be rich. If the chicken is cooked for salad, then the broth should be salted 20 minutes before the end of cooking, in which case the chicken meat will be salty.

- What kind of chicken should I use for broth?
If you want a rich, fatty broth, a whole chicken (or half) or individual fatty parts of the chicken (legs, wings, thighs) will do. A soup set is perfect for medium-rich broth. For dietary chicken broth, tripe and chicken bones from legs, thighs, breasts and fillets are suitable.

Look how easy to cook chicken jellied meat, boiled chicken salads and boiled chicken appetizers!

The price of ingredients for cooking a 5-liter pan of chicken broth from half a chicken is 150 rubles. (average for Moscow as of June 2017). Chicken broth can also be made from chicken bones, from a soup set with the addition of chicken offal.

Before adding to the broth, carrots and onions can be cut into several pieces and fried in a dry frying pan - then the broth will be more aromatic. You can also fry chicken parts without oil - then the broth will be richer.

How to cook chicken breast broth?

Products
Chicken breast with skin - 350-450 grams
Water - 2.5 liters
Onions - 1 piece
Carrot - 1 medium size
Salt - 1 tablespoon
Peppercorns - 10 peas

How to cook chicken breast broth
1. Wash the breast, inspect the skin for remaining feathers, remove feathers if present. Or, to make diet broth, remove the skin of the chicken.
2. Place the breast in a saucepan, add water - the water must be cold so that the broth turns out rich.
3. Place the pan over high heat, after boiling, reduce the heat and skim off the foam with a slotted spoon.
4. Place peeled onions and carrots, salt and pepper into the broth.
5. Boil the dietary broth for 20 minutes, and for high richness of the broth - 40 minutes.

How to cook breast broth in the microwave
1. Place the breast in a large microwave-safe bowl, add salt and pepper, onions and carrots.
2. Fill the breast with water.
3. Cover the dish with a lid and place in the microwave.
4. Cook the broth at 800 W for 25 minutes.

How to cook broth from chicken wings?

How to cook broth from chicken wings? Products
Chicken wings - 5 pieces
Water - 2.5 liters
Carrots - 1 piece
Onion - 1 piece
Peppercorns - 10 peas
Salt - 1 tablespoon

How to make wing broth
1. Wash the wings, put them in a saucepan and cover with cold water.
2. Add salt, pepper, peeled onion and carrots.
3. Place the pan over high heat, after boiling, reduce the heat and cook for 40 minutes. The broth from the wings turns out to be very fatty; there is practically no meat in such chicken parts.

How to cook fillet broth?

Products
Chicken fillet - 2 pieces
Water - 2 liters
Sunflower oil - 3 tablespoons

How to cook fillet broth
1. Defrost chicken fillet, remove bones if necessary, place meat in a saucepan.
2. Peel the onions and place in a saucepan.
3. Fill the pan with water and put on heat.
4. Pour in vegetable oil to add flavor and nutrition to the broth.
5. Add salt and spices to taste.
6. Cook the broth for half an hour over low heat, covering with a lid.
7. Infuse the broth for 1 hour.

How to make broth from a chicken soup kit

Products
Soup set (wings, cartilage, skin, backs, necks, etc.) - half a kilo
Water - 2.5 liters
Salt - 1 tablespoon
Black peppercorns - 10 pieces

How to make broth from a soup set
1. Place the soup set in a saucepan and add water.
2. Put the pan on the fire, after boiling, drain the first water, pour in fresh water.
3. In the second water, cook the broth after boiling over medium heat for 10 minutes, skimming off the foam.
4. Reduce heat and simmer broth for 40 minutes.

First of all you will need chicken. Ideally, a soup hen, that is, a middle-aged laying hen. Unlike broiler, it can cook for hours, imparting flavor to the broth without turning into mush. If you do decide to use a broiler, reduce the cooking time to about 1 hour.

The classic broth recipe uses the whole chicken, but individual ones or just a soup kit from any supermarket will do. You should not take only the breast: the meat may turn out tough, and the broth may not be rich.

In addition to the main ingredient, chicken, onions, carrots, celery and seasonings are added to the broth. To give a richer color, vegetables can be sautéed in a small amount of oil.

• 1 kg chicken;
• 5 liters of water;
• 1 onion;
• 1 carrot;
• salt, peppercorns - to taste;
• greens for decoration.

How to cook broth

Wash the chicken and place it in a deep pan. The whole carcass does not need to be cut.

Pour water so that it covers the meat. If you want the chicken to be tasty, add salt right away. If you prefer a tasty and clear broth, add salt at the end of cooking.

Wash and peel the carrots and onions. Cut the carrots into several pieces, leave the onion whole or cut in half.

Place the pan over low heat. Make sure that the water does not boil; only small bubbles should form on the surface. This will allow the broth to remain transparent. To do this, promptly remove the resulting foam.

During the cooking process, water may boil away, so it should be added.

After 1.5 hours (if you are using broiler chicken, then after 10 minutes), add carrots, onions and peppers to the broth. Cook for another 1 hour.

When the time is up, try to separate the meat from the bones. If it doesn't work, cook some more. If the meat comes away, it is ready - remove the pan from the heat and cool slightly.

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

The finished broth can be consumed in its pure form or used as a base for soups.

4 soups with chicken broth

loftbarlimonad.ru

Ingredients

• 150 g chicken stomachs;
• 150 g chicken hearts;
• 150 g chicken liver;
• salt, pepper - to taste;
• 1 onion;
• 1 carrot;
• 500 ml chicken broth;
• 50 g egg noodles;
• greenery;
• 2 quail eggs.

Preparation

Rinse the chicken giblets and remove films. Place each type in a separate pan and fill with cold water. Place on the fire, add salt and pepper and bring to a boil. After boiling, cook the liver for 20–25 minutes, hearts for 40 minutes, and stomachs for about an hour.

Finely chop the onion and carrots. Heat vegetable oil in a frying pan, add vegetables and fry them over low heat, stirring constantly. After 2-3 minutes, remove the pan from the heat and transfer its contents to a napkin to remove excess oil.

Place the prepared giblets in a saucepan with broth and bring to a boil. Add the onions and carrots, followed by the egg noodles. Add the pasta whole or break it into pieces. Season with salt and pepper.

After 3-4 minutes, add finely chopped herbs. When the noodles are soft, the soup is ready. Pour it into plates and place a boiled quail egg in each.

sproutedroutes.com

Ingredients

• 700 ml chicken broth;
• ½ cup rice;
• 90 g tomato paste;
• 500 g of tomatoes in their own juice;
• 100 g cream cheese;
• parsley.

Preparation

Place the broth over medium heat and bring to a boil. Add rice, tomato paste and tomatoes. Cook for 10 minutes, then add the cream cheese and bring to the boil again. Season with salt and pepper. Add finely chopped parsley and cook until the rice is done.

Serve the soup hot with croutons and herbs.

delish.com

Ingredients

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

Preparation

Finely chop the carrots, onions, celery and garlic. Heat olive oil in a thick bottomed saucepan. Add chopped vegetables, salt and pepper. Simmer for 10 minutes over medium heat, stirring occasionally.

Drain the juice from the beans, rinse and dry. Mash ½ cup of legumes with a fork, add to vegetables and simmer for 2-3 minutes over medium heat. Then add the whole beans to the pan and stir. Pour the mixture with chicken broth, bring to a boil, reduce heat and simmer, covered, for another 20 minutes.

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

Serve with crispy ones.

dorastable.com

Ingredients

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

Preparation

Start by making the meatballs. Finely chop the onion and fry in vegetable oil. Finely chop the garlic or put it through a garlic press. Mix it with onions and minced meat, add salt and pepper and mix well. Make meatballs. The size can be any, but it is better to make the balls small, about the size of a quail egg.

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

Wash and peel carrots and potatoes. Cut the carrots into slices, and the potatoes into cubes. Place the chopped vegetables into the broth. Cook until the potatoes are done. Then add vermicelli and bay leaf. Cook for 2 minutes. Remove from heat and cover with a lid.

Pour the finished soup into bowls and sprinkle with fresh herbs.