Chicken breast soup on the bone. Chicken breast soup with noodles recipe with photos step by step

Many housewives use chicken to prepare first courses, as it is prepared very quickly and simply, and the chicken broth turns out tasty and dietary. Girls eat this soup when losing weight, and chicken broth is also allowed to be consumed during illness. Let's look at a few simple options on how to cook delicious and unusual

Recipe No. 1

For this first dish we need the following ingredients:

Chicken breast - 2 pcs.;

Onion - 2 pcs.;

Carrot - 1 pc.;

Potatoes - 3 pcs.;

Celery root - 1 pc.;

Vegetable oil - 2 tsp;

Bay leaf, peppercorns and red pepper, salt.

The process of preparing this delicious dish is as follows: the peeled ones must be placed in a pan, filled with water and put on fire. As soon as the water boils, you need to add and prepare the broth. Don't forget to remove the celery afterwards. Add diced potatoes to the broth. Onions must be cut into rings and carrots into strips. Next, they need to be fried in a frying pan and then added to the broth. In 10 minutes. you need to add salt, pepper and bay leaf. Cook for another 7 minutes. and put in the breasts. When serving the soup, garnish it with herbs. The soup from which we reviewed turns out very tasty.

Recipe No. 2

The next recipe we'll look at is chicken breast and milk soup. For this we need the following products:

Milk - 200ml;

Water - 200ml;

Chicken breast - 300g;

Onion - 1 pc.;

Cream - 100g;

White wine - 75g;

Butter - 1 tbsp;

Wheat flour - 2 tbsp;

Yolk - 1 pc.;

This unusual chicken breast soup is prepared as follows: cut the chicken into small cubes and place them in a pan. Send chopped onions, milk and water there. Cook over high heat for 8 minutes. Meanwhile, in a separate bowl, mix flour and butter. To achieve smoothness, use a little broth. Next, add this mixture to the soup and cook for about another minute. We also add egg and cream to the broth. Reduce gas, add salt, pepper and wine. That's it - the dish is ready! This chicken breast soup will diversify the already so boring familiar first courses.

Recipe No. 3

I think you have already realized that we are not interested in ordinary recipes, so the next chicken breast soup will not be simple. For this dish we need the following ingredients:

Chicken breasts - 1kg;

Carrots - 2 pcs.;

Celery stalk - 1 pc.;

Onion - 1 pc.;

Lemon - 1 pc.;

Water - 2l;

Parsley, salt and pepper.

Now let's look at the process of preparing this dish. We cut the breast into slices, and carrots and celery into small cubes. Place vegetables and chicken in a saucepan and bring to a boil. After this, reduce the heat and cook for 30 minutes. You need to add lemon juice and herbs to the finished soup. That's it, the dish is ready, you can serve it on the table.

The presented recipes for first courses are very simple, and even a novice cook can prepare them. As a result, you will get a tasty and healthy dish. It will appeal to your husband, who loves to eat delicious food, and to you, a woman who watches her figure. Well, and your kids, who will certainly love the lightness of this soup.

Easy to prepare, chicken breast soup is part of almost any diet. Nutritionists value the dish for its low calorie content, high nutritional content and saturation with vital elements - amino acids and B vitamins. Doctors recommend cooking fresh chicken breast soup as often as possible if it is important for a person to restore health and gain strength.

Ingredients

How many and what products do you need to prepare to cook soup:

chicken breast – 2 pcs.;

potatoes - 4 tubers;

onion – 1 head;

carrot – 1 pc.;

garlic – 3 cloves;

sweet bell pepper – 1 pc.;

mustard with horseradish – 2 tbsp. l.;

cauliflower - to taste;

greenery;

peppercorns - several pieces;

salt;

water – 2 l.

The secret to the perfect broth

It’s easy to cook chicken breast broth, although, as in any cooking, there are some tricks here too. The “secret” recipe for the perfect broth is to use white chicken meat - breast. This part of the bird contains virtually no cholesterol.

To reduce the calorie content of the final product, it is worth using the breast: light meat produces a light broth. It will help to reduce the calorie content of the soup and remove fat (if possible) and skin from the meat.

The recipe for an ideal broth is based on cooking it from high-quality - not frozen, but only chilled - meat in clean water. If low calorie content is needed, then the first broth is not only cleared of noise (the suspension appearing on the surface of boiling water), but also drained immediately as soon as it boils until the foam is completely removed.

The meat is re-filled with boiled water, in which it is cooked for another half hour after the fresh portion has boiled. The noise should also be removed from the second broth, i.e., at the moment of boiling, the foam that appears is removed with a slotted spoon.

If a higher calorie content is allowed, then the recipe allows you to cook the soup in the first broth.

Cooking process

Makes 5 servings.

Calorie content of 100 g of ready-made soup is from 25 kcal.

Preparing the dish will take 1 hour, including the preparation of vegetables.

Recipe

Chicken breasts are thoroughly washed. If a reduced calorie content of the broth is required, then they should be cleared of skin and fat.
The meat is cut into small pieces, placed in a pan and filled with cool water.
A strong fire turns on.
When the water boils, the foam is removed.
Preparing vegetables involves washing, peeling and chopping them. Potatoes are cut into cubes, carrots and bell peppers into strips, onions and garlic into small cubes. The inflorescences are carefully cut from the cauliflower.
The recipe requires adding vegetables 15-20 minutes after the broth boils.
After this, you need to cook the soup for another 10-15 minutes over low heat with the lid closed. So, how long chicken should be cooked can be determined by the softness of the boiled meat, but it is believed that no more than 30-35 minutes;
At the end - as any recipe states - add salt and pepper (how much, not the taste), and add mustard and horseradish.

It is not recommended to add hot spices to chicken breast soup: they can cause swelling. The finished dish is decorated with greens after it has been poured into plates. Add as much sour cream or light mayonnaise as you need. It is paired with a salad of fresh chopped vegetables seasoned with olive oil and bread.

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 by adding potatoes and noodles, you get 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 - 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

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.

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.

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.

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.

“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.

“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.

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.

“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.

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 the sauce and send the chicken meat, pour in the broth and cook for 1 hour.

Chicken breast soup with smoked cream sausage is an interesting and tasty option when you have very little time and lunch is on schedule as always. 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.

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.

“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.

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.

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.

Very tasty and low-calorie soup with vegetables and chicken breast. “Mushroom picker in the forest” soup will help you recover from illness and is simply ideal for those on a diet.

By adding spices such as cumin, coriander and nutmeg, which go well with cabbage dishes, your soup will become even more interesting and take on an unusual spice flavor.

Ingredients:

Chicken breast 600 g
Champignon mushrooms 150 g
Broccoli 150 g
Cauliflower 150 g
Onion 1 pc.
Chicken broth 2 l
Greenery

Preparation:

Place the chicken in cold water and add salt and pepper to taste.

Prepare the vegetables: cut the cauliflower and broccoli into small florets, cut the onion into cubes, and cut the mushrooms into slices.

When the meat is ready, remove the meat and add vegetables to the broth. Cook until the cabbage is ready, add the meat back and cook for another 5 minutes.

When serving, sprinkle with chopped herbs.

Chicken soup in general, and especially chicken breast soup, is considered a dietary dish, as it contains a lot of protein, vitamins and microelements, and contains almost no fat.

For this reason, breast soup is recommended for those recovering from a serious illness, as well as those who want to lose weight. But the technology for preparing these soups (although both of them are dietary) is different. For those recovering It is usually recommended to prepare a puree soup, flavoring it with cream, and for those losing weight It is better to cook clear soups from the breast, seasoning them only with vegetables.

General cooking principles

The breast should be skinned and placed in cold water. After boiling, the first broth must be drained and the chicken should be refilled with fresh water.

The broth should be cooked over low heat, otherwise it will become cloudy.

Many people do not like onions or roots cooked in breast soup. If you are one of those non-fans, get a special bag made of a double layer of gauze. Place onions, carrots, parsley root, dill stems and anything else that you would like to boil in the broth into it, and then you just have to fish out the bag, rid it of its contents and wash it. This bag must be sewn in advance and boiled in several waters to ensure that it gets rid of the pharmaceutical smell.

Traditionally, it is customary to cut all the vegetables in clear breast soups the same way: into cubes, into cubes, into strips, into strips. But sometimes (especially if the soup is intended for children), it may be better to cut everything differently.

Breast soup usually has a bland appearance if the broth is left uncolored. Tint it yellowish with carrots or turmeric, orange with tomato, or milky with cream. Naturally, we are not talking about those soups that contain bright foods that give it its color: beets, spinach, and the like.

Recipe No. 1. Breast soup with cheese in English

Ingredients

Chicken breast

Water – 1.2 l

Rice – half a glass

Processed cheese – 1 Volna type cheese

Dill and parsley - a couple of sprigs each

Leek – about 10 cm from the white part

Oil for frying

Cooking method

Boil broth from the breast, then fish out the chicken, remove it from the bones and carefully cut it.

Place rice and sprigs of herbs into the broth without cutting them. Cook for 10 minutes.

Meanwhile, fry the leek and chicken slices cut into pieces in a frying pan.

Remove the greens from the broth, add the chicken and onions and cook for another 10 minutes. Add grated processed cheese and dissolve it in the soup.

Serve breast soup with cheese hot with toast or croutons.

Recipe No. 2. Breast soup - low-calorie rassolnik

This breast soup does not require potatoes, so even those who are losing weight can afford it.

Ingredients

Water – 1.2 l

Chicken breast

Pearl barley – 2/3 cup

Pickled cucumbers - depending on size and personal preference - 3-4 pieces

Greens - a bunch

Tomato paste – 1 tablespoon, optional

Braising oil

Cooking method

Place the pearl barley (preferably pre-soaked for 5 hours) without salt in one pan, and the skinned breast in another.

Meanwhile, cut the cucumbers into small cubes or grate them on a coarse grater. Place them in a deep frying pan and simmer with a little oil and water until they are completely soft.

Remove the breast, remove the bones and cut into beautiful slices.

Place pearl barley, chicken slices, and stewed cucumbers into the broth. If you don't like the color of the broth, add tomato paste. Boil and remove from heat.

Like any thick soup, brisket pickle needs to sit for at least an hour. At this time, it is better to wrap it in newspaper and a towel. Before serving, generously sprinkle the soup with chopped herbs.

Recipe No. 3. Breast puree soup “Green”

Ingredients

Chicken breast

Water - 1 l

Broccoli – 0.3 kg

Spinach - a bunch or, if frozen, a large handful

Canned green peas – 4-5 tablespoons

Cream 20% – 200 ml

Thyme – 5-6 sprigs or a spoon of dried

Nutmeg optional

Cooking method

Boil the breast, remove it from the broth and cut into small pieces.

Place the broccoli, divided into small florets, into the broth and cook until tender. Add spinach, peas and spices, simmer for another 5 minutes.

Place the chicken in the soup and puree everything using a blender.

Add cream and heat without bringing to a boil.

Serve breast soup with croutons or toast.

Recipe No. 4. Breast soup “Two peas”

This is a recipe for children's cuisine, it should look bright and colorful.

Ingredients

Water – 1.2 l

Chicken breast – 1 piece

Canned green peas – half a cup

Frozen green peas – half a cup

Carrots – 1 thin

Sausages – 2-3 pieces

Canned corn - half a cup

Red sweet pepper – 1 piece

Cooking method

Make broth from the breast, remove the meat, remove the bones and cut into cubes.

Peel the carrots and make a cut along them a couple of millimeters deep. Stepping back a millimeter to the side, make a second cut so that it intersects with the first one inside the root crop. It is necessary to make such cuts with a clove along the entire circumference of the carrot, retreating 0.8 - 1 cm, then cut the root vegetable into thin slices across. You should get stars. Place them in the broth and cook for 5 minutes.

Cut out the sausages in the same way. Cut the pepper into small cubes. Add sausages, peppers and frozen peas to the broth and cook for another 5 minutes.

Last, for about 3 minutes, add canned peas and corn to the soup.

When serving “Two Peas” breast soup, you can add croutons or herbs.

Recipe No. 5. Breast soup “It couldn’t be simpler”

There is no simpler breast soup than this!

Ingredients

Chicken breast

Water – 1.2 l

Carrot – 1 piece

Pasta - to taste

Potatoes – 3 medium tubers

Parsley – 5-6 sprigs

Tomato paste – 1 tablespoon

Egg – 1 piece

Bulb

Cooking method

Boil broth from chicken breast, adding the whole onion. Get both; the onion is no longer needed, and the meat is separated into fibers and thrown back into the broth. There also put potatoes cut into small cubes, pasta and carrots fried with butter and tomato.

A minute before it's ready, add chopped parsley. Beat the egg in a glass and pour, stirring vigorously, into the soup.

Recipe No. 6 Breast soup with buckwheat “Dietary”

Ingredients

Chicken breast

Water – 1.2 l

Buckwheat – half a glass

Potatoes – 2-3 tubers

Onion, carrot - 1 piece each

Greens to taste

Oil for frying

Cooking method

Boil broth from the breast, remove the meat, remove the bones and cut.

Add washed buckwheat and potatoes cut into small cubes into the broth. Cook for 15-20 minutes until the cereals and potatoes are ready.

Prepare refried carrots and onions and add them to the soup. Boil for a couple of minutes, turn off and let sit for a quarter of an hour.

Serve breast and buckwheat soup, sprinkled with fresh herbs.

Recipe No. 7. Breast soup with cauliflower “Bogatyrsky”

Ingredients

Chicken breast

Water – 1.2 l

Cauliflower – half a head

Potatoes, carrots, onions - 1 piece each

Curry, ginger, cloves - to taste

Egg – 1 piece

Garlic – 3-4 cloves

Cooking method

Boil the broth from the breast, remove the meat, remove the bones, and chop finely.

Chop the onion and carrots and fry with butter.

Divide the cauliflower into small florets, cut the potatoes into small cubes, put all this and the cloves in the soup and boil.

Chop the garlic and add the overcooked mixture. Beat the egg and pour into the soup in a thin stream, stirring constantly. Boil for a minute, add curry and ginger, turn off and let sit.

Recipe No. 8. Breast soup with a “tail”

Children will especially enjoy this breast soup with unusual additives.

Ingredients

Chicken breast

Water – 1.2 l

Eggs – 3 pieces

Canned corn - half a can

Parsley – 5 sprigs

Garlic – 2 cloves

Carrots, onions - 1 piece each

Cooking method

Boil the broth from the breast, adding the whole carrot and onion. Remove meat and vegetables. You will no longer need the carrots and onions, but chop the chicken and put it back into the broth.

Add peas and corn to the soup and boil for no more than 5 minutes.

At the last minute of cooking, add chopped garlic and parsley.

From three eggs and the required amount of flour, make a fairly liquid dough, add salt and fry pancakes from it. Cut them into thin “tails” and place them on plates when serving.

Recipe No. 9. Breast soup "Minestrone"

This is perhaps one of the most delicious breast soups. True, it is not very easy to prepare, and you need a lot of ingredients.

Ingredients

Chicken breast – 1 piece

Water – 1.2 l

Canned beans – 1 can

Green beans – 200 g

Tomato – 2 pieces

Sweet pepper – 1 piece

Brussels sprouts – 200 g

Canned peas - half a jar

Cauliflower – 200 g

Broccoli – 200 g

Small pasta, such as shells - about 100 g

Oregano, thyme and other herbs of your choice

Parmesan – 100 g

Garlic – 2-3 cloves

Ciabatta or other white fluffy bread

A little olive oil

Cooking method

Boil the broth, remove the chicken, remove the bones, cut into slices.

Boil the shells (or other small pasta) in the broth and remove them with a slotted spoon. Add broccoli, divided into florets, Brussels sprouts, cutting the sprouts in half, and green beans into the broth and cook for about 5 minutes.

Add cauliflower, divided into florets, bell peppers and peas cut into thin strips into the soup and cook for another 5 minutes.

Remove the skin from the tomatoes by making a cut at the stem, immerse them in boiling water and then immediately into cold water. Grind the pulp and add to the soup. After a couple of minutes, add the already boiled pasta and chicken, as well as chopped garlic and spices.

Lightly fry the ciabatta pieces in olive oil.

When serving Minestrone breast soup, sprinkle it with grated Parmesan and serve toasted ciabatta separately.

Recipe No. 10. Breast soup with three types of legumes

Ingredients

Chicken breast

Water – 1.5 l

Brown lentils – half a cup

Red beans – half a cup

Green beans – 400 g

Potatoes – 3 tubers

Onion – 1 piece

Carrot – 1 piece

Garlic – 4-5 cloves

Tomato paste – 2 tablespoons

Greens to taste

Oil for frying

Cooking method

Rinse dry beans and lentils and soak for 12 hours. Drain the water.

Boil chicken breast broth, remove the chicken, remove the bones and cut it.

Place the beans and lentils in the soup and cook until tender (about an hour and a half). Add green beans and diced potatoes. Cook for another 10 minutes.

Meanwhile, fry the grated carrots with chopped onions and tomato paste. Cut the garlic across the cloves into 5-6 pieces. Place the chicken, garlic and overcooked meat into the soup and boil.

Let it brew before serving. Sprinkle with herbs.

Chicken breast broth has a very tender and delicate taste. Therefore, it is not very suitable for thick soups with a distinct taste, such as rassolnik or kharcho. It would be more correct to say that any soup can be cooked using such a broth, but its mild taste will be almost unnoticeable due to the abundance of other, sharper tastes.
It is better to combine chicken breast broth with vegetables or pasta. Actually, these combinations are considered classic.
Greens can nicely highlight the taste of breast soup. You can also add wheat bread croutons, toast, and a hard-boiled egg.
Breast broth is especially useful for children. To make the soup more attractive to kids, add colorful vegetables. Pasta of different colors and unusual shapes are also good: letters, shells, flowers, and the like. You can often find such pasta in the supermarket. Vegetables can also be cut in some unusual way.
Children, as a rule, willingly eat soup if croutons are offered with it. If your child likes hot or spicy croutons, still do not buy a dubious product in a bag, but make these croutons yourself by rubbing the bread with garlic or sprinkling it lightly with cheese.

How often do we not have enough time to prepare delicious homemade food, and therefore many housewives, heading home from work, buy semi-finished products to quickly feed their family.

We suggest you move away from your usual purchases of food that is not always healthy and feed everyone who is hungry with a quick, light and at the same time quite filling soup. We will prepare a very tasty chicken breast soup with noodles.

To do this, we need to purchase chicken breast or chicken breast fillet. Fillet, of course, will cost more, so practical housewives usually opt for a whole chicken breast. You can use part of it to prepare a delicious homemade soup, and from the rest of the fillet you can immediately make chicken chops or twist it into minced meat and fry light diet cutlets.

This soup is incredibly healthy. Firstly, it is nutritious, satisfies hunger well and quickly. Secondly, it has a low calorie content, is considered almost dietary, its use does not threaten the figure with extra pounds. Thirdly, the chicken broth itself, on the basis of which the soup is prepared, is generally considered a panacea for all diseases of the gastrointestinal tract and is even prescribed in the postoperative periods.

What’s especially good is that you don’t need any special skills to prepare this soup; even a novice housewife can make it easily and simply. The undoubted advantage of this dish is that it saves the family budget, since the soup is prepared from accessible and inexpensive ingredients.

Since our soup requires the presence of noodles, you also need to buy it, or you can cook it yourself. As always, the choice is yours!

Taste Info Hot soups / Noodle soup

Ingredients

Chicken breast or part of chicken – 400 g;
Purified water – 2 l;
Potatoes – 2 pcs.;
Carrots – 1 pc.;
Onions or sterling – 1-2 pcs.;
Salt - to taste;
Bay leaf – 1 pc.;
Mixture of peppers - optional;
Parsley
For the noodles:
Chicken egg – 1 pc.;
Flour (highest or 1st grade) – 1.5 tbsp;
Regular kitchen salt – 1 tsp.

How to make chicken soup with homemade noodles

We will start preparing the soup by setting the broth to boil. And to do this, rinse the breast well, separate the required amount of meat (along with the bone) and, loading it into cold water, put it on the fire.

Do not forget to monitor and promptly remove scale from the broth as soon as it begins to appear. Our next step will be to prepare the carrots and onions. They will give the soup a brighter taste and aroma.

Peel the carrots with a housekeeper knife and cut into rings. Peel the onion and divide into halves.

Add them to the chicken broth 20 minutes after it starts to boil. 10 minutes will be enough for them to give all their flavor to the broth.

And now, if you decide to use our recipe in full, it’s time to start making homemade noodles.

Don't worry, it won't take long! While the broth is cooking, you will be able to cook it quite well.

Pour about a glass of sifted flour into a bowl, make a hole and pour a chicken egg, lightly beaten with salt, into it.

Knead the stiff dough. Roll it out into a thin layer (dust with flour).

For ease of cutting noodles, divide the layer in half or into four parts and then fold each into a triangle. We cut the noodles at our own discretion, thinly or not very thinly.

Shake with your hands, lightly sprinkle with flour, and leave to dry. In general, from this amount of ingredients you will get about 200 grams of excellent homemade noodles.

Peel the potatoes and cut into cubes.

Remove meat and onions from the broth. And then add the potatoes.

You can throw away the onion; it has fulfilled its role, and cut the chicken breast meat into portions and then put it back into the soup.

About five minutes after we loaded the potatoes, we throw in homemade noodles, about 50 grams. Add salt, bay leaf and pepper.

Let it simmer for another 5-7 minutes and our aromatic chicken breast soup with noodles is ready.

Chicken soup with mushrooms and noodles

Chicken noodle soup is one of the most popular first course options. It is prepared all over the world, each country has its own recipe and its own additives, but the base is always the same - rich chicken broth and noodles.

To diversify your everyday lunch menu, prepare not just chicken soup with noodles, but also one with mushrooms. It is cooked without potatoes, easily and simply, due to the mushrooms it turns out very aromatic. We suggest not frying the vegetables to keep the soup light. And be sure to cook with delicious homemade egg noodles, do not replace them with any pasta.

Ingredients

chicken meat - half a carcass (750-800 g);
dried basil, dill and coriander seeds - 0.5 tsp each;
small chili pepper – 1 pc.;
black peppercorns – 4-5 pcs.;
onion – 1 pc.;
carrots – 1 pc.;
mushrooms – 120-150 g;
salt and pepper - to taste;
homemade noodles – 150-160 g;
fresh herbs - for serving.

Preparation

Wash the chicken, put it in a saucepan, pour water, set it on the fire and bring to a boil. When the broth begins to boil, be sure to remove all the foam using a small sieve so that it turns out nice and transparent. Add salt, add herbs and spices to the broth, rub dill and coriander seeds with your fingers to make it more fragrant. Cover with a lid and cook for 40 minutes.
When the chicken is ready, remove it from the broth and cool.
Peel the onion, wash and cut into cubes, add to the broth.
Add carrots cut into cubes or shapes there (it will look very beautiful in the soup).
Wash, cut the mushrooms into thin slices and add to the soup. An extraordinary aroma will immediately follow.
Add ground black pepper to your taste. If necessary, add salt and cook for 10 minutes.
Remove the cooled chicken from the bones and cut into slices.
Add homemade noodles to the soup, do not stir immediately, you want them to set slightly in boiling water. Cook for another 3 minutes.
Add chicken pieces and stir. Bring to a boil again and you can serve homemade chicken soup with noodles and mushrooms to the table.
When serving, sprinkle the first dish with chopped fresh dill and green onions.

Advice! If you grow lemon at home, add a couple of finely chopped green leaves to the soup. It will turn out very tasty and aromatic.

Teaser network

Chicken soup with egg and homemade noodles

Chicken noodle soup with a boiled egg is rich in protein, very filling, and can be prepared in a variety of ways. You can cut boiled and peeled eggs into halves and place them on a plate when serving. Some people add beaten raw eggs to the soup a couple of minutes before the end of cooking. Or you can make the first course more sophisticated - with poached eggs.

Ingredients

chicken meat - half a carcass;
onion – 1 pc.;
carrots – 1 pc.;
homemade egg noodles – 200-250 g;
eggs – 3-4 pcs.;
seasonings for poached eggs (dried dill, thyme, parsley) - to taste;
fresh herbs - for serving.

Preparation

Pour water into the pan, transfer the chicken and set on fire. Throw the peeled onion and carrots into the broth. Bring to a boil, skim off the foam, turn the heat to low and cook until the chicken is done.
Remove the finished meat, cool and cut. Strain the broth.
Now prepare the poached eggs. Cut the cooking film into 15x15 squares and place it over the mug, forming a recess. It is advisable to lubricate the film with olive oil so that the egg can be easily removed. Add spices, salt and pepper to the cavity, beat in the egg, pull the edges of the film and tie the bag with thread. Do this with all the eggs, then transfer them to boiling water and cook for 5-6 minutes.
Bring the finished broth to a boil, place homemade noodles in it and cook for 5 minutes.
Take out the poached eggs, cool and remove the bags. Place the resulting boiled egg roses into portioned plates, also arrange the chicken meat and pour in the noodle soup. Finely chop the greens and sprinkle over the soup. It turns out very beautiful. This is how easy it is to prepare a small culinary masterpiece at home.

Asian style chicken noodle soup

Asian-style chicken noodles are cooked in a good, rich vegetable broth, for which half the onion and garlic must be cooked in chopped form. All products are simple and affordable; rice noodles can now be bought in any supermarket. Please note that no salt is used when cooking the soup; the desired taste is achieved thanks to soy sauce when serving.

Ingredients

carrots – 1 pc.;
onions – 2 pcs.;
garlic – 2 heads;
young cabbage – 300 g;
green chili pepper – 1 pc.;
rice vinegar - 1 tbsp. l.;
cloves – 3 pcs.;
chicken breast – 200 g;
rice noodles – 1 pack (250 g);
cilantro – 1 medium bunch;
green onions – 5-6 feathers;
red chili pepper - half a pod;
soy sauce - for serving.

Preparation

Peel the carrots, wash them and chop them large.
Peel the onions and garlic. Cut one onion in half, chop the second into thin half rings. Cut one head of garlic into slices.
Cut half the cabbage as desired, even coarsely.
Cut the green chilies in half and remove the seeds.
Place all the prepared vegetables in a saucepan, pour in water and rice vinegar, throw in the cloves and place on the stove. Bring to a boil and reduce heat to medium until the broth is simmering. Cook for 20-25 minutes.
Wash the chicken meat and cut into thin strips.
Finely chop the remaining cabbage.
Strain the finished broth into another pan. Bring it to a boil again, add chicken meat to the broth, after 1-2 minutes add cabbage, after another minute add rice noodles. Cook the soup until the noodles are ready (the time should be indicated in the instructions on the package).
Rinse and finely chop the cilantro and green onions. Cut the red pepper into rings.
Pour the delicious Asian chicken soup into bowls, sprinkle herbs on top, add 2-3 chili peppers and sprinkle with soy sauce (1 tablespoon will be enough for a serving). Ideally, to make it truly like in Asia, when serving the soup, soybean or wheat sprouts are also placed on top.

Chicken soup with vegetables and noodles in a slow cooker

Chicken noodle soup can be prepared in a slow cooker in several ways. Separately, cook the chicken in a saucepan, fry the vegetables in a multi-cooker bowl, then pour the broth over them and prepare the soup. Or prepare the broth immediately in a slow cooker, and fry the vegetables separately in a frying pan and then add to the soup. The third option is dietary, when frying is not done, and chopped vegetables are placed directly into the boiling broth.

Ingredients

chicken carcass – 1.2-1.3 kg;
salt - to taste;
onions – 2 pcs.;
carrots – 2 pcs.;
celery root – 200-250 g;
bay leaf – 2 pcs.;
allspice and black peppercorns - 4-5 pcs.;
celery stalk – 1 pc.;
bell pepper – 1 pc.;
potatoes – 2-3 pcs.;
butter – 30-40 g;
homemade noodles – 200-250 g;
green onions and dill - for serving.

Preparation

Rinse the chicken carcass, divide it into 7-8 pieces and place in a pan. Pour in some water to make a rich broth (2-2.5 l). Add thoroughly washed vegetables to this (celery root, one carrot and one onion in the peel, cut in half) and send to the fire. When the broth begins to boil, remove the foam, add salt and add a bay leaf and peppercorns. Cook for half an hour, the chicken has young and tender meat, so this time will be enough.
In the meantime, prepare the vegetables. Cut the celery stalk at an angle, chop the carrots and bell peppers into thin strips, potatoes into medium cubes, and onions into very small cubes. In the multicooker bowl, set the “Fry” mode, melt the butter and add all the prepared vegetables, except potatoes. Fry for 8-10 minutes.
Remove the chicken from the pan, strain the broth and pour it into the multicooker bowl with the fried vegetables. Add potatoes here, set the “Cooking” or “Soup” mode for 20 minutes.
During this time, cut the chicken into large pieces, wash and finely chop the greens.
5 minutes before the end of the program, transfer the noodles to the multicooker bowl.
When serving, place pieces of meat into portioned plates, pour in the soup and sprinkle with herbs.

Cooking tips

In order to obtain a clear broth, the chicken must be rinsed very thoroughly under running water and the fat and skin removed. Be sure to constantly skim off the foam during cooking and avoid boiling over too much.
Make your own homemade egg noodles. Sift the flour onto a work surface, make a well in the center, crack an egg into it, add a little salt (some people also add a little butter) and knead into a stiff dough. Kneading is quite difficult, but still try to do it without adding water - just flour and eggs. Due to this, the finished noodles will not have a boiled appearance.
To make the broth rich and tasty, buy homemade chicken soup.