Chicken breast soup - an easy, tasty and satisfying lunch: recipe with photos and videos

Home Chicken soups

Chicken breast soup is a versatile dish that goes well with any ingredient. These soups are also versatile because it is possible to regulate the calorie content of the dish, because by sautéing fresh vegetables and adding chicken, you get a delicious dietary soup, and adding potatoes and noodles makes a hearty lunch.

A distinctive feature of chicken breast soups is their ease and speed of preparation. There is no need to fry, steam or constantly be at the stove. Soups can be said to cook on their own, just put all the ingredients in a saucepan, add water and turn on the heat.

Of course, it is very important to prepare the right base for the soup. It can be vegetable or chicken broth. It can be cooked in advance the day before or in the evening, then the time saved on cooking can be usefully spent on yourself. For a meat or vegetable base, vegetables and a bouquet garni must be added to the broth.

Prepare a bouquet garni: tie several sprigs of thyme, dill and parsley, and a bay leaf with a thread. Press a couple of cloves of garlic with a knife and add to the bouquet.

How to make chicken breast soup - 15 varieties

Chicken breast soup “Light”
Chicken breast soup “Pea madness”
Chicken breast soup with noodles “Homemade”
Chicken breast soup with processed cheese "Cheese"
Chicken breast soup “Crispy”
Chicken breast and buckwheat soup “Yum-yum”
Chicken breast and vegetable soup “Vitamin”
Chicken breast and barley soup “Taronsky”
Chicken breast soup with beans and corn "Enchilada"
Chicken breast soup with smoked cream sausage
Chicken breast soup with rice “Charge of vivacity”
Chicken breast soup with chickpeas “Antidepressant”
Chicken breast soup with green peas “Original”
Classic chicken breast noodle soup
Chicken breast soup “Mushroom picker in the forest”

Chicken breast soup “Light”

The fastest soup you can think of is with chicken breast and carrots. “Light” soup is quite simple; no special cooking skills are required. The most important thing is to add salt in moderation and not to overdo it with spices.

Ingredients:

Potatoes 3 pcs.
Carrot 1 pc.
Onion 1 pc.
Chicken breast 1 pc.
Parsley
Vegetable oil for frying

Preparation:

Cut the breast into arbitrary pieces and place it in a saucepan, fill it with water and put it on the fire. Salt and pepper, add spices as desired.

Grate the carrots on a coarse grater and cut the onion into cubes. Sauté carrots and onions in oil. Potato mode in large cubes.

After the breast is cooked. Add potatoes. After this, wait for it to boil and after 15 minutes the soup is ready. Sprinkle with finely chopped herbs.

Low-calorie dietary soup with chicken and buckwheat

Chicken carcass – 0.7 kg.
Buckwheat – 0.5 cups.

Potatoes – 3 pcs.

Onions – 2 pcs.

Carrot – 1 medium size.

Peppercorns – 2 g.

Green or dried dill – 10 g.

Diet soup with chicken and buckwheat at first glance seems unusual in its combination of ingredients. However, those who suffer from skin diseases and gastrointestinal diseases probably know about it. In addition to the fact that the dish is not allergenic, is well digestible, improves metabolism, it is also low in calories. It's not difficult to prepare.

Read: Diet okroshka: 10 PP recipes

Remove the skin and cut the carcass into portions along with the bones. Rinse, put in a saucepan, add 1 liter of water. Peel one onion, cut it in half and add to the broth. Cook for 25-30 minutes. After this, remove the onion, add 1.5 liters of water, and bring to a boil. Place peeled, sliced potatoes into boiling water. After 5 min. Turn up the heat and skim off the foam. Peel the second onion, cut and sauté in oil until golden brown. Cut the carrots into circles or flowers, place in a frying pan and simmer together with the onion for 3-5 minutes. Then place them in a saucepan. Add dill and pepper.

Chicken breast soup “Pea madness”

Smoked chicken breast soup “Pea Madness” will lure everyone in the household into the kitchen with its aroma alone, and once you try just one spoon, you simply cannot stop. The soup is very satisfying due to the protein peas.

Ingredients:

Peas 100 g
Potatoes 2 pcs.
Smoked chicken breast 300 g
Carrot 1 pc.
Onion 1 pc.
Vegetable oil for frying

Preparation:

Peas need to be soaked overnight. Then rinse it thoroughly. Cut the smoked breast into cubes and cook together with the peas for 40 minutes.

Then add potatoes. At this time, sauté carrots and onions in vegetable oil. When the potatoes boil, cook for 15 minutes. Add frying.

Let it brew for 15 minutes, covered.

Chicken Corn Soup Recipe

Chicken soup is good with any cereals and pasta - canned corn also goes well with it.

Ingredients:

chicken meat - 300-400 grams;
fresh carrots - 1 large root;
fresh ripe tomato - 1 piece;
sweet pepper - 1 piece;
fresh chicken eggs - 3 pieces;
canned corn - 1 jar;
salt and spices - to taste;
fresh greens - by preference.

According to a simple recipe, cook chicken soup with corn as follows:

Place prepared chicken meat, peppercorns and bay leaves, washed and peeled fresh carrot roots, washed tomatoes and whole sweet peppers in a pan with boiling water and cook for 40 minutes, periodically removing the resulting noise.
Remove the chicken and vegetables from the prepared broth, remaining on low heat. Use vegetables as desired, and remove the chicken meat from the bones and return it to the pan with the broth, add strained corn and finely chopped fresh herbs.
Beat fresh chicken eggs and slowly pour into the boiling broth, stirring continuously. As soon as the soup returns to a boil, remove it from the heat and let it simmer, covered, for 30 minutes. Serve hot with croutons.

Chicken breast soup with noodles “Homemade”

The most appetizing chicken breast soup “Homemade” with noodles. This dish is especially to the taste of the children, because not a single child will refuse noodle soup. By adding whole quail eggs here, this soup will become not only a decoration for the dinner table, but also a satisfying, self-sufficient dish.

For soups with noodles, thin noodles or web vermicelli are suitable. Long noodles must first be broken, then added to the boiling broth. It cooks very quickly in 5 minutes.

Ingredients:

Chicken breast 500 g
Vermicelli fine web 2 tbsp.
Carrots 2 pcs.
Onion 1 pc.
Garlic 4 cloves
Potatoes 1 pc.
Celery root 1 pc.
Parsley 3 sprigs
Dill 1 sprig
Bay leaf 2 pcs.
Thyme 1 sprig

Preparation:

Place the chicken breast, carrots and onions in a saucepan and fill with cold water, put on fire.

We prepare a bouquet garni, tie all the branches with thread: dill, parsley, thyme and 2 cloves of garlic.

The garlic does not need to be peeled; it needs to be pressed with a knife. We put our bouquet with the meat. The broth should be cooked within 40 minutes after boiling.

After the time has passed, take out everything contained in the pan and add potatoes to the broth. Throw away the boiled onions and bouquet garni.

Chop the carrots and breast as desired. After boiling, cook the potatoes for 15 minutes, then add meat, carrots, celery root and vermicelli.

Cook for another 5-7 minutes. Then add finely chopped herbs and garlic. Turn off, cover with a lid and let brew for 30 minutes.

Homemade Chicken Noodle Soup Recipe

A completely win-win soup that can please both guests and household members on weekdays and holidays. The ingredients for this soup are almost always at hand.

Ingredients:

chicken soup set: legs, thighs, breasts - 500-600 grams;
fresh carrots - 2 medium roots;
fresh onions - 2 medium onions;
sweet pepper - half a pod;
fresh potatoes - 4-5 pieces;
boiled chicken egg to decorate the soup - 1 piece;
pepper, salt, bay leaf and herbs - to taste;
drinking water - 3 liters;
fresh chicken egg for noodles - 1 piece;
flour for noodles.

Prepare homemade chicken noodle soup like this:

Pour water in the calculated volume into a saucepan of suitable volume and place the washed soup set. Along with it, salt and spices, except for the bay leaf, which should be added a couple of minutes before the end of cooking the broth and be sure to be removed and thrown away.
Bring the contents of the pan to a boil over high heat, reduce the heat to moderate or even low heat and cook for 40-50 minutes.
While the broth is cooking, you need to prepare homemade noodles by kneading a stiff dough from flour and 1 egg in a bowl. Roll out the kneaded dough as thinly as possible into a sheet, from which cut into narrow ribbons of your preferred length.
Cut the peeled fresh potatoes into cubes, cut the peeled fresh carrots into thin slices or grate them on a coarse grater, chop the onion into cubes and cut the sweet pepper into squares or strips. Fry all chopped vegetables, except potatoes, in olive oil for no longer than 4-5 minutes, then lower them together with the potatoes into boiling prepared broth, after removing the cooked meat from it.
The entire contents of the pan should be simmered over medium heat for 10-12 minutes, and then the finished chicken, cleaned of bones and cartilage, and homemade noodles prepared for the broth are returned to the chicken soup. In this composition, cook the chicken soup from boiling for another 5 minutes. Serve the soup hot in tureens or deep plates and garnish with chopped dill or parsley and half a boiled egg.

Chicken breast soup with processed cheese "Cheese"

Cheese soups are very attractive for their delicate taste; soup with chicken breast and processed cheese is one of these dishes. The “cheese” soup has a fairly thick consistency. The ingredients can be pureed in a blender to create a creamy soup.

Ingredients:

Chicken breast 2 pcs.
Potatoes 3 pcs.
Carrot 1 pc.
Onion 1 pc.
Processed cheese 2 pcs.
Vegetable oil
Greenery

Preparation:

Boil the chicken breast in salted water with a bouquet garni. After 30 minutes, remove the seasonings and meat into random pieces.

We fry onions and carrots in vegetable oil. Add potatoes to the soup. Cook for 15-20 minutes.

When ready, pour in the roast, meat and diced cheese. Stir until they are completely dissolved.

If you want the soup to be thick: fry 2 tbsp in vegetable oil. flour and at the end of cooking the soup add this frying.

Chicken Dumpling Soup Recipe

This version of chicken soup with dumplings is very appealing, and don't be intimidated by the word "dumplings" - they're even easier to make than homemade noodles. But this brings variety to the home menu.

Ingredients:

chicken soup set: legs, thighs, breasts - 500-600 grams;
fresh carrots - 1-2 medium roots;
fresh onion - 1 medium onion;
fresh potatoes - 1-2 pieces;
fresh sweet pepper - 1 piece;
pepper, salt, bay leaf and herbs - to taste;
drinking water - 3 liters.

For the dumplings:

fresh chicken egg - 1 piece;
flour - as much as will go in;
fresh garlic - 1 clove;
chopped fresh herbs - according to preference;
vegetable oil - 1 tablespoon.

Here's how to prepare chicken soup with dumplings:

Pour water in the calculated volume into a saucepan of suitable volume and place the washed soup set. Along with it, salt and spices, except for the bay leaf, which should be added a couple of minutes before the end of cooking the broth and be sure to be removed and thrown away. Cook the chicken broth for no more than 50 minutes, periodically removing the resulting noise with a slotted spoon so that the broth is cooked clear and without flakes. If you prefer this soup with potatoes, then add diced, peeled potatoes into the broth 20-25 minutes before final cooking.
Peeled and washed onions, sweet peppers and carrots, grate and cut and fry in vegetable oil for 5-7 minutes with constant stirring. Place the prepared fried vegetables into the cooking broth after the dumplings are ready.
While the broth is cooking, without wasting any time, start making the dough for the dumplings. Divide the chicken egg into white and yolk, putting the first one in the refrigerator temporarily. Place the yolk, butter, 3-4 tablespoons of flour and salt in a suitable bowl - mix everything thoroughly and pour in 150-200 milliliters of hot chicken broth while stirring the mass, adding chopped garlic and herbs. Add more flour until the dumpling dough has the consistency of sour cream.
Take the chilled white of a fresh chicken egg, beat it into a thick foam and gradually add the dumplings into the creamy dough. By this time the potatoes should be almost cooked and you can add the dumplings to the boiling broth. The process is simple, but first you need to dip a teaspoon into the hot broth and immediately, picking up the dough, lower it into the boiling water of the broth. Dip the spoon every time so that the dough does not brew on it and the dumplings turn out the same. The finished dumplings noticeably increase in volume and float up and you need to cook them for 3-4 minutes, then add the fried vegetables and continue cooking over low heat for the last 5 minutes.
Chicken soup with dumplings is ready. This soup is served hot in tureens or deep serving bowls, garnished with chopped herbs on top. Everyone uses additional spices to taste.

Chicken breast soup “Crispy”

“Crispy” chicken breast soup with eggs is a protein soup, especially popular among athletes and people on a protein diet. Per pan of this soup there are 150 g of protein and 40 g of fat. An interesting way to serve eggs in this dish is that they are fried in an omelette. When serving, you can sprinkle with crackers.

Ingredients:

Chicken breast 500 g
Chicken eggs 5 pcs.
Carrots 2 pcs.
Onions 2 pcs.
Crackers 50 g
Vegetable oil for frying

Preparation:

Cut the chicken meat into cubes and put it in a saucepan, add 2 liters of water. Break the eggs into a deep bowl and beat with a whisk.

Pour the egg mixture into a frying pan hot with oil and fry until cooked on both sides.

Grate the carrots, chop the onion finely and fry in a frying pan.

Cut the egg pancake into slices and add to the soup along with the fried vegetables. Season with salt and pepper and cook for another 3 minutes. When serving the soup into bowls, add croutons.

Original recipe for chicken broccoli soup

A very attractive recipe for chicken soup with broccoli - everything is in it: taste, aroma, and looks attractive. You can surprise your household and even guests with this soup if you prepare it exactly according to our recipe.

Ingredients:

chicken breast - 500 grams;
broccoli cabbage - 400 grams;
fresh carrots - 1 root;
onion - 1 piece;
olive oil - 3 tablespoons;
drinking water - 2 liters;
salt and pepper - to taste;
fresh greens - by preference.

According to the original recipe: chicken soup with broccoli - prepare as follows:

Place chicken breasts in a saucepan with water, bring them to a boil and remove, and leave the broth on the fire for another 30 minutes.
Disassemble the slightly cooled meat into pieces. Cut the peeled onion into half rings and fry it in a frying pan with olive oil until tender. Cut the peeled carrots into wheels and add to the fried onions and continue to fry them together for 5 minutes.
Rinse the broccoli, disassembled into florets, under running water and allow to drain in a colander, then add it to the vegetables and simmer over low heat, covered, for 10 minutes.
All that remains is to add chicken meat and stewed vegetables, salt, pepper and other spices to the boiling broth and continue to cook the chicken soup with broccoli for 20 minutes. Serve the soup hot with sour cream in each serving.

Chicken breast and buckwheat soup “Yum-yum”

“Yum-Yum” soup from chicken breast with buckwheat is very light and quite filling, but the most important low-calorie dish. You can try several cooking options: in the first, you can make meatballs from chicken breast, in the second, you can simply boil and cut them.

Ingredients:

Chicken breast 1 pc.
Onion 1 pc.
Carrot 1 pc.
Buckwheat 4 tbsp.
Potatoes 3 pcs.
Celery 1 pc.
Greenery
Vegetable oil for frying

Preparation:

Boil the chicken fillet, salt and pepper, add bay leaf. We fry it in vegetable oil from grated carrots and finely chopped onions.

When ready, remove the meat and cut it into cubes. Add potatoes, buckwheat and celery to the broth. 20 minutes after boiling, add the vegetable frying.

Boil for another 5 minutes. The soup is ready.

Chicken breast and vegetable soup “Vitamin”

Delicious, light and summer-fresh “Vitamin” soup made from chicken breast with zucchini, an excellent alternative to hearty and mega-calorie lunch soups. For a child, you can grind this soup in a blender and the result will be a healthy puree soup, or for your household you can diversify the standard stew with a puree soup.

Ingredients:

Chicken breast 2 pcs.
Carrots 2 pcs.
Onion 1 pc.
Celery 1 pc.
Zucchini squash 1 pc.
Bell pepper 1 pc.
White cabbage 150 g

Preparation:

Boil the chicken breast in salted water. After boiling, remove the foam.

If this soup is being prepared for a small child, be sure to drain the first broth and cook the dish with the second broth. This way you will protect your child from harmful substances that you may have fed to the chicken.

Grate the carrots on a coarse grater. Chop the onion and fry the vegetables in a hot frying pan with vegetable oil.

Finely chop the cabbage, bell pepper into cubes, zucchini and celery and add to the prepared meat.

Add bell pepper cut into slices. Let it simmer for 5 minutes, then add salt and pepper to taste. We take out the meat and separate it into fibers.

Then return it to the pan again. After 10 minutes the dish is ready.

Spring recipe for chicken soup with sorrel

You need to cook this soup in early spring, until the sorrel is “oversaturated” with oxalic acid due to the cool temperature, but if you really want this soup when it gets warm, then at the very end of cooking you need to add chalk on the tip of the knife.

Ingredients:

chicken meat - 500 grams;
fresh sorrel - 200 grams;
fresh potatoes - 3 pieces;
fresh carrots - 1 root;
onion - 1 piece;
vegetable oil - 3 tablespoons;
table salt - to taste;
bay leaf and black peppercorns;
drinking water - 2.5 liters.

Prepare chicken soup with sorrel according to the recipe:

Rinse the chicken meat, cut into pieces and place in a pan of suitable volume, add water and add bay leaves and peppercorns. Cook the broth after boiling until the meat is cooked, constantly removing the foam with a slotted spoon so that the broth is perfectly transparent, and you need to add salt at the end of cooking.
Peel and wash the vegetables: grate the carrots on a coarse grater, finely chop the onions with a knife. Fry chopped vegetables in a frying pan in vegetable or olive oil. Wash the peeled potatoes and cut into cubes. Cut the washed sorrel with a knife.
Remove the chicken from the prepared broth onto a plate. Add chopped potatoes and chopped sorrel to the broth and cook for 10 minutes over medium heat. Then add the deboned boiled chicken meat into the soup and cook the chicken soup with sorrel over low heat.

Chicken breast and barley soup “Taronsky”

“Taronsky” vitamin soup made from pearl barley, chicken breast and cauliflower is an excellent help in restoring strength and giving vigor. It has long been known that pearl barley is a cereal that includes the entire periodic table, but the most important thing is that pearl barley has collagen, i.e. After eating a bowl of soup, a boost of youth is guaranteed.

Ingredients:

Chicken breast 1 pc.
Potatoes 3 pcs.
Onion 1 pc.
Carrots 2 pcs.
Cauliflower 200 g

Preparation:

Prepare broth from chicken breast, whole peeled carrots and half an onion. After boiling, add pearl barley.

The pearl barley must be pre-soaked overnight. Barley is cooked for 40 to 100 minutes.

Salt and pepper to taste. This will take about 30 minutes. Divide the cauliflower into inflorescences, grate the carrots on a coarse grater, cut the onion and potatoes into cubes.

When the meat is ready, take it out and separate it into fibers. Place all vegetables in a saucepan and cook for 20 minutes.

Chicken breast soup with beans and corn "Enchilada"

A soup made from chicken breast with beans, corn, vegetables and spices is called “Enchilada”. The soup, originally from Spain, will especially please very busy housewives. After all, it is very easy to prepare, and it turns out very thick and satisfying.

Ingredients:

Chicken breast 300 g
1 can canned red beans
Canned corn 1 can
Tomatoes 400 g
Onion 1 50 g
Chicken broth 2 l
Garlic 3 cloves
Flour 2 tbsp.
Tomato paste 2 tbsp.
Cumin ½ tsp.
Oregano ½ tsp.
Hot red pepper ½ tsp.
Dried garlic ½ tsp.
Coriander
Vegetable oil

Preparation:

Add flour to heated vegetable oil in a frying pan and fry, then add spices: oregano, hot pepper, dried garlic, cumin, coriander and tomato paste.

Add 100 ml of chicken broth and simmer until the sauce has a thick consistency.

Heat vegetable oil in a preheated pan and add finely chopped onions, tomatoes, and garlic.

When the vegetables are ready, add beans and corn. Then pour in the sauce and send the chicken meat, pour in the broth and cook for 1 hour.

Chicken breast soup with smoked cream sausage

Chicken breast soup with smoked cream sausage is an interesting and tasty option when you have very little time and lunch is always on schedule. It's quick to prepare and you can always find the ingredients in the refrigerator.

Ingredients:

Chicken breast 1 pc.
Smoked sausage 150 g
Potatoes 2 pcs.
Carrot 1 pc.
Processed cheese 1 pc.
Black olives 100 g

Preparation:

Boil the chicken breast in salted water. In 30 minutes. Remove the meat from the pan and separate it into fibers. Place potatoes into the broth.

Fry onions and carrots in a heated frying pan. When ready, add the sausage, cut into slices.

When the potatoes are ready, add the fried sausage and processed cheese cut into cubes. Cook for another 10 minutes.

Serve the soup with olives cut into rings.

Chicken breast soup with rice “Charge of vivacity”

What could be better than a hot dish in the cold season, and in the summer heat such soups relieve fatigue and give strength. Chicken breast soup with rice is a quick and simple soup, but very tasty. If you add here instead of regular rice, for example, black, which is considered the healthiest of all known cereals.

Black rice needs to be washed twice. Cooking time for rice is 25-30 minutes.

Ingredients:

Carrot 1 pc.
Onion 1 pc.
Potatoes 3 pcs.
Rice 4 tbsp.
Chicken fillet 1 pc.
Adjika spicy 1 tbsp.

Preparation:

Pour vegetable oil into a heated pan and fry the carrots and onions.

Cut the chicken fillet and potatoes into large cubes, add to the frying, and fry for 10 minutes.

Then fill with water and add rice, salt and pepper to taste. Cook for 30 minutes, constantly skimming off the foam. When ready, add finely chopped herbs.

Easy recipe for creamy chicken soup

This recipe is for lovers of pureed soups, which must be cooked with flour and cream.

Ingredients:

chicken fillet, not on the bone - 300 grams;
flour - 1 tablespoon;
fresh cream - 200 grams;
butter - 20 grams;
celery root - 50 grams;
salt and pepper - to taste;
chopped fresh herbs for garnishing soup.

According to the recipe: chicken cream soup - prepare as follows:

Wash the chicken fillet, dry with a paper towel and cut into small pieces. Wash and peel the celery root, chop it finely. Fry the flour in butter in a frying pan until golden brown and, adding chopped celery there, fry it along with the flour with constant stirring for no more than five minutes.
Add diced chicken fillet to the celery fried with flour and pour 1/3 of the cream into the pan. While stirring, simmer the fillet with celery over low heat until the meat is cooked, remove from heat and cool.
As soon as the meat with celery and cream has cooled sufficiently, put it in a blender, where it is ground to a puree consistency, add the rest of the cream and beat again.

Heat the chicken puree soup and pour it into plates and sprinkle the prepared chopped herbs on top.

Chicken breast soup with chickpeas “Antidepressant”

“Antidepressant” soup with a fat-burning effect, this is what chicken breast soup with chickpeas is called. After all, few people know that these beans contain many useful microelements that prevent obesity and reduce the level of irritability.

Ingredients:

Canned chickpeas 1 can
Chicken breast 2 pcs.
Carrot 1 pc.
Potatoes 2 pcs.
Leek 2 stalks

Preparation:

Boil pre-washed chicken breast. After 30 minutes, add salt and pepper and add chopped potatoes, leeks and carrots.

After boiling, cook for another 15 minutes. Then add chickpeas. Turn off the stove and let the soup brew for 30 minutes.

Chicken Egg Soup Recipe

Ingredients:

chicken meat - 400 grams;
bouillon cubes - 2 pieces;
chicken egg - 1 piece;
fresh potatoes - 4 pieces;
fresh carrots - 1 root;
fresh onion - 1 piece;
salt - to taste;
fresh dill - optional.

Place the prepared chicken meat in a saucepan with water, put on fire and bring to a boil. Then add the peeled whole onion and reduce the heat. Cook for another 15 minutes.
Cut the peeled and washed carrots, cut into cubes and add to the broth, which is simmered on low heat for another 15 minutes.
By this time, peel and cut the potatoes into pieces and add them to the broth, which continue to cook until the potatoes are ready.
By the time the potatoes are ready, add a couple of chopped bouillon cubes to the soup, beat a salted fresh egg and pour it into the boiling soup in a stream while stirring. Finish cooking the chicken and egg soup by adding bay leaves and fresh chopped herbs.

Chicken breast soup with green peas “Original”

The “Original” chicken breast soup with green peas is colorful in appearance, all the ingredients in it are different in color, so just looking at this dish already awakens your appetite. The taste is in no way inferior to the appearance.

Ingredients:

Chicken breast 2 pcs.
Carrots 1-2 pcs.
Potatoes 600 g
Green peas 150-200 g
Onions 1 pc.
Spices and bay leaf optional.
Greenery

Preparation:

Place chicken breast and whole onion in cold water.

After 20 minutes of boiling, remove the meat and onions, divide the chicken into fibers, and discard the onions. Add coarsely chopped carrots and potatoes to the broth and boil for 15 minutes.

After the time has passed, add fresh frozen peas, add chicken, salt and pepper, spices as desired and cook for 10 minutes.

Once ready, add chopped herbs to the soup.

Recipe for chicken soup with mushrooms in Polish

Chicken soup with mushrooms, and even in Polish - still intriguing! Let's now figure out what products are needed to prepare this version of chicken soup...

Ingredients:

chicken fillet - 500 grams;
champignons - 400 grams;
thin vermicelli - 50 grams;
onions - 2 pieces;
tomato puree - 100 grams;
fresh carrots - 1 root;
fresh dill and parsley - several sprigs;
salt and ground black pepper - to taste.

Prepare chicken soup with mushrooms in Polish as follows:

Place the prepared chicken fillet in a saucepan with water and cook for 40 minutes, periodically removing the resulting noise.
Peel vegetables and mushrooms, rinse and cut mushrooms into slices, carrots into thin slices, and onions into cubes.
Remove the finished chicken fillet from the broth, cool enough and cut into large pieces. Place chopped mushrooms and vegetables into boiling broth and cook until the onion is soft.
5 minutes before the soup is ready, place the chopped meat and tomato puree into the pan. At the very end of cooking, add vermicelli and let it boil for just 1 minute.
All that remains is to season with salt and pepper. Remove the soup from the heat, pour into bowls and serve hot, garnished with chopped fresh herbs.

Classic chicken breast noodle soup

An excellent classic version of soup made from light chicken breast and quail eggs. Very quick to prepare and quite loved by the children.

The eggs must be boiled before serving the soup and served in portions for each person. You should not put them directly into the pot of soup, as this will quickly spoil it.

Ingredients:

Quail eggs 10 pcs.
Chicken breast 1 pc.
Noodles 20 g
Potatoes 3 pcs.
Carrot 1 pc.
Green onions 1 bunch

Preparation:

Boil the chicken fillet, salt and pepper the water. After 20 minutes, add chopped potatoes and carrots.

Boil quail eggs for 10 minutes. Break the noodles into 3 parts and add to the soup at the end of cooking, cook for another 5 minutes.

The noodles will arrive under a closed lid in 15 minutes. When serving, sprinkle with finely chopped green onions and place quail eggs on a plate for everyone.

Chicken Rice Soup Recipe

There are no strictly fundamental differences from other chicken soups in this recipe, but the rice is quite capricious and does not forgive violations of the rules for its preparation.

Ingredients:

chicken soup set: legs, thighs, breasts - 500-600 grams;
fresh carrots - 2 medium roots;
fresh onion - 1 medium onion;
rice - 0.5 cups;
boiled chicken egg - 1 piece;
pepper, salt, bay leaf and herbs - to taste;
drinking water - 3 liters.

Prepare chicken soup with rice as follows:

Pour water in the calculated volume into a saucepan of suitable volume and place the washed soup set. Along with it, salt and spices, except for the bay leaf, which should be added a couple of minutes before the end of cooking the broth and be sure to be removed and thrown away.
Towards the end of cooking the chicken broth, peel the onions and carrots, wash them and chop them for light frying in a frying pan in vegetable oil.
Remove the chicken from the prepared broth and immediately add the washed rice and cook it until cooked, at the end of cooking, put the fried vegetables in the pan with the chicken soup, simmer the soup over low heat for about 5 minutes. Remove the finished chicken soup from the heat and let it brew for half an hour. Serve hot with chopped herbs, spices of your choice and half a boiled egg.