Chicken soup without potatoes and vermicelli recipe. Soup recipes without potatoes. Cheese soup without potatoes
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Chicken broth soup recipes are popular not only because of their rich and pleasant taste, but also due to their benefits. It is believed that chicken meat soup is an excellent prophylactic against colds and many other diseases: it is quickly absorbed by the body and improves immunity. If you supplement the broth with fresh herbs and vegetables, the benefits of the finished dish only increase!
Today we will prepare a delicious and simple chicken soup with vermicelli without the use of potatoes. Such a broth turns out to be light, transparent and fragrant, it cooks very quickly and does not require many ingredients.
Ingredients: 
- chicken soup set - 350-400 g;
- bulb - 1 pc.;
- carrots - 1 pc.;
- small vermicelli - 3-4 tbsp. spoons;
- fresh dill - a small bunch;
- peppercorns - 3-4 pcs.;
- salt - to taste;
- chili pepper - optional and to taste.
How to cook chicken soup without potatoes
- Rinse the soup set thoroughly, place in a saucepan. Pour 2 liters of cold water, bring to a boil. When cooking chicken soup, we recommend draining the first broth and boiling the bird again. This method will help not only make the soup less high-calorie, but also get rid of various harmful substances contained in purchased chicken meat.
- In a boiled liquid, place the whole peeled onion and peppercorns. Cook the broth over moderate heat for about 15-20 minutes.
- Next, add peeled and chopped carrots (or chopped into small cubes).
- Spicy lovers can please their taste buds with hot pepper, which will add piquancy to the finished dish. Also, if desired, you can diversify the standard recipe for chicken soup with green beans, bell peppers, green peas or celery.
- After 10-15 minutes after adding the carrots (when it becomes soft), pour in the vermicelli and continue cooking until the pasta is ready (about 5 minutes). Next, salt the almost ready soup.
- At the end of cooking, remove the onion from the pan. We load finely chopped dill.
- Pour the finished chicken soup with vermicelli into bowls.
A plate of hot broth is a real treat in the cold season. Bon appetit!
Step 1: Prepare the chicken.
First, we take a fresh chicken breast, rinse it under streams of cold running water, dry it with paper kitchen towels and put it on a cutting board.
Then, using a sharp kitchen knife, we cut off the film with cartilage from the meat and divide it into portioned pieces 1.5–2 centimeters in size.
Step 2: Prepare the rest of the ingredients.
Then, with a clean knife, remove the peel from all vegetables, wash them, dry them, send them to a new board and continue preparation. We chop the onion into cubes 5-7 millimeters in size.
Grind carrots and parsley root in the same way or chop on a coarse grater.
We simply squeeze the garlic through a special press into a small bowl. We put a deep saucepan with the right amount of purified water on medium heat, put the rest of the products on the countertop, as well as the spices that will be needed to make the soup, and proceed to the next step.
Step 3: Prepare the soup dressing.
While the water is boiling, turn on the adjacent burner, put a frying pan on it and pour a couple of tablespoons of vegetable oil into this dish. After a couple of minutes, we send the chopped onion there and stew the vegetable to transparency a few minutes.
Then add chopped carrots and parsley root to it. We cook everything together another 2-3 minutes until soft, as well as a light golden crust, stirring intensively with a wooden kitchen spatula. After that, remove the dressing from the stove and set aside for a while.
Step 4: Bring the soup to full readiness.
As soon as the liquid in the pan begins to gurgle, we send the prepared chicken fillet there and cook it 5 minutes. Then we add fried vegetables to it, that is, onions, carrots, parsley root and keep these products over medium heat 10 minutes.
Then pour hercules into the pan, mix everything thoroughly and simmer for about 20 minutes so that dense flakes are well boiled. Then season the soup with a bay leaf, salt, dried dill, parsley, ground black pepper to taste and cook it. 10 minutes more.
After that, we send chopped garlic to the fragrant dish, mix everything again, cover the pan with a lid so that there are no gaps, turn off the stove and insist the first hot dish for 8–10 minutes, after which you can start tasting.
Step 5: Serve the soup without potatoes.
After cooking, the soup without potatoes is insisted under a covered lid, then, using a ladle, it is poured in portions into deep plates and served hot as the first main course. As an addition to this dish, you can offer croutons, crackers, buns, pita bread or fresh bread. Also, very often, bowls with sour cream, cream, sliced \u200b\u200bfresh or pickled vegetables and sprigs of dill, parsley, cilantro, as well as green onion feathers are put on the table with him. Enjoy delicious simple food and be healthy!
Bon appetit!
Together with onions, carrots and parsley root, you can stew finely chopped lettuce bell peppers;
In the same way, soup is prepared from other cereals, for example, buckwheat, rice or wheat;
The recipe indicates an arbitrary set of spices, from what was in the bins, but you can season the soup with other spices, as well as dried herbs that are suitable for preparing the first hot dishes;
The choice of fillet is not fundamental, it just cooks much faster than other parts of the chicken, such as thighs, drumsticks or wings;
An excellent alternative to vegetable oil is butter, it gives the finished dish a more delicate, mild flavor, and dried dill and parsley - the fresh greens of these herbs, which must be washed, finely chopped and sent to the pan along with garlic.
Potatoes are very popular in the kitchen of every housewife and are used to prepare various dishes. But did you know that there are many soup recipes without potatoes. Some of them we will consider today.
Soup with meatballs
Ingredients:
- minced pork - 350 gr.;
- rice - 70 gr.;
- egg - 1;
- carrots - 1 small (100 gr.);
- onion - 1 (100 gr.);
- butter for frying - 50 gr.;
- garlic - 2 large cloves;
- parsley; salt and black pepper.
Cooking:
- Wash the rice well and mix it raw with minced meat and egg. Salt everything and add black pepper directly to the minced meat.
- Chop the garlic very finely and add to it.
- Constantly wetting your hands with water, we form small meatballs. We put them in a pot of cold water and put on gas. Water should be about 3 liters.
- We clean the carrots and onions. Three carrots on a fine grater, cut the onion into cubes as small as possible.
- When the water boils, you need to gently mix the meatballs.
- In the meantime, you can already put the pan on the stove and put a piece of butter. When it melts, put the chopped onion. Fry over low heat so that the oil does not burn.
- After 3 minutes, you can put the carrots in the pan and fry for a couple more minutes. Vegetables should not be overcooked. The onion should be golden brown and soft.
- Add the passivation to the broth and cook for 20 minutes from the moment it boils. If the meatballs are large, then you can boil the soup for another 10 minutes.
- Before removing the soup from the heat, add black pepper to it. Taste for the presence of salt, add salt if needed.
- Greens can be added directly to the pan, then the soup will be saturated with its aroma.
Soup with meatballs and vegetables
This easy soup can be prepared from frozen vegetables, or fresh ones. Either way, it will be very helpful. In this recipe for meatballs, you can use minced turkey. Then the soup without potatoes can be considered completely dietary.
Ingredients:
- minced meat - 300 gr.;
- egg - ½;
- carrot - 1 (100 gr.);
- small onion - 1 (100 gr.);
- green peas (canned) - 100 gr.;
- corn - 100 gr.;
- asparagus beans - 100 gr.;
- broccoli cabbage - 100 gr.;
- salt pepper.
Cooking:
- Mix minced meat with egg.
- Salt and pepper the resulting mixture. If desired, you can add a little garlic to the minced meat.
- Pour water into the pan and begin to form meatballs.
- We make them small. It is better to do this with your hands, constantly wetting them in cool water. When the water in the pan is hot, put the meatballs one by one in salted water.
- We prepare vegetables. We clean the onions and carrots. Onions can be cut into thin half rings. Carrot - a small cube about the same size as corn and peas.
- We spread these vegetables in a boiling broth with meatballs.
- We put peas, corn, asparagus and broccoli in the soup 20 minutes after the broth has boiled and cook for another 10 minutes.
- In general, after boiling, the soup should cook for 30-35 minutes.
Soup with meatballs and dried mushrooms
This soup can be made with or without potatoes. But it will be just unforgettable with lots of meatballs and mushrooms. This nutritious and fragrant dish will delight any gourmet.
Ingredients:
- minced pork - 400 gr.;
- dried mushrooms - 350 gr.;
- onion - 1 (100 gr.);
- carrot - 1 (100 gr.);
- egg - 1 pc.;
- butter - 100 gr.;
- black pepper and ground nutmeg - ¼ teaspoon each;
- bay leaf - 2 pcs.
Cooking:
- Mushrooms should be soaked in hot water in advance, cover and leave for at least an hour. When they become soft, drain the water.
- Prepare meatballs. To do this, mix the minced meat with the egg, salt and pepper the mixture.
- We form meatballs, you can - not very small. It is better to do this with wet hands, rolling pieces of minced meat between the palms.
- Pour 3 liters of water into the pan and wait until it boils.
- Place meatballs one at a time in salted water.
- In the meantime, clean the carrots and onions.
- Onion cut into half rings. Cut the carrot lengthwise into 4 parts, which we cut into thin slices.
- We cut the mushrooms not very finely so that large pieces come across in the soup. We put the pan on the fire, spread the oil and wait for it to melt.
- Then put the carrots and fry for 5 minutes.
- We put onions and mushrooms to the carrots, pass everything for 10 minutes, constantly stirring.
- A minute before the passivation is ready, add nutmeg and black pepper so that the spices give aroma.
- Then we shift the passivation to the soup and add the bay leaf. Cooking on a slow fire
- You can put fresh herbs and sour cream on the plates.
Soup with meatballs and cheese
This soup cooks very quickly. For the recipe you will need the simplest products. But in the end you get just an unrealistically tasty dish that both adults and children equally love.
Ingredients:
- minced chicken fillet - 400 gr.;
- egg - 0.5;
- onion - 1 (100 gr.);
- butter - 100 gr.;
- processed cheese - 1 pc. (200 gr.);
Cooking:
- Mix the minced meat with the egg and salt.
- We put a pot of water on the fire (about 2.5 liters).
- When it boils, put the formed meatballs into the water. They need to be made small, it is better to form meatballs with wet hands.
- Meanwhile, peel the onion and thinly cut into half rings. Cooking like a French soup, because it is not necessary to cut the onion too small. But you can chop it into a small cube (if the child does not like onions).
- Heat up a frying pan and melt the butter. We spread the onion and fry for 7-10 minutes, so that it acquires a golden color.
- Transfer the passivation to the soup.
- Grate processed cheese on a coarse grater. It is better for this to take soft varieties that melt easily.
- Cook for 10-15 minutes. Until there are no pieces of unmelted cheese left in the soup.
- Can be served with parsley.
Vegetable soup without potatoes
Somehow I have never met people who do not like light vegetable soups. Eating a plate of such a fresh, hot and mouth-watering dish for lunch is a pleasure. Recipes for vegetable soups have come down to us from ancient times. People have long understood that boiled vegetables are easily digested, better absorbed, and much more convenient to eat than raw ones. And the best thing is that you can create compositions of special flavor combinations. The methods of their preparation are very diverse, take, for example, vegetable soup without potatoes.
For him, we will prepare a set of the following products:
- head of cauliflower - one
- a few parsley and celery roots
- carrots - two or three pieces
- green peas - jar
- turnip - one
- any greens
- Bay leaf
- vegetable oil - any
- sour cream
Let's start the cooking process:
1. The main product here is cauliflower. We disassemble it into inflorescences, rinse thoroughly and put in a saucepan with salted water.
2. While it boils, prepare the roots and carrots. They must be well cleaned, washed and cut into thin, neat circles. Add to the pot with cabbage and leave to cook for 10-15 minutes, reducing the heat.
3. Grind the turnip and simmer until golden brown.
4. Transfer to a saucepan with vegetables and at the same time add half a can of green peas, bay leaf, finely chopped herbs and salt to taste. Let it simmer for another 7-10 minutes.
We complete the serving of vegetable soup without potatoes by adding a spoonful of sour cream. The recipe can be slightly changed and cook this beautiful, fragrant yummy in meat broth.
Taron chicken soup with barley
You will need:
- 2 liters of water
- 4 bulbs
- 4-5 black peppercorns
- 2 egg yolks,
- 1 chicken, carrot, lemon and celery root,
- ½ cup pearl barley.
How to cook Armenian chicken and pearl barley soup:
- Rinse the chicken and boil it whole in 2 liters of water, putting a whole peeled onion and cut carrots in a saucepan, you should also add celery, cut into pieces. When the chicken is ready, you need to get it out of the broth, remove the meat from the bones and cut into medium-sized pieces.
- Remove the vegetables from the broth and strain it. Bring water to a boil in another saucepan, dip the washed barley into it, boil until soft and drain the water. Finely chop the onion, pour it into boiling chicken broth together with pearl barley and peppercorns, add chicken meat, boil for 10-15 minutes, add salt.
- Remove the zest from the lemon with a fine grater, without touching the white part, peel it, divide it into slices and peel them from films and seeds, cut the pulp into cubes, put it together with the zest in the soup and immediately remove it from the heat.
- In a separate bowl, grind the egg yolks, adding the broth a spoon at a time, dilute them for a total of ½ cup of broth, then pour the yolk mass into the soup and mix it. Serve soup at the table.
Such an interesting soup with fresh lemon notes, thick and rich, will appeal to many - you just have to try it!
Chicken stomach soup with pearl barley
You will need:
- 500g chicken stomachs,
- 3 liters of water, 1 onion and carrot,
- ½ cup barley,
- vegetable oil,
- pepper, salt.
How to cook soup with chicken stomachs and barley:
- Rinse the stomachs, remove the films, cut into small pieces, rinse and pour barley with water, leave it for an hour. Pour the stomachs with cold water, put on the stove, bring to a boil, remove the foam, reduce the heat and cook for 1 hour under the lid until soft. Coarsely grate the carrots, chop the onion, fry them together in a frying pan with oil until the onions are transparent and the carrots are soft.
- Drain the water from the barley, put it to the stomachs in the soup, boil it when it is almost ready, add the onion-carrot frying to the soup, pepper, salt, bring to a boil and remove from the stove.
- Barley is loved and eaten in many parts of the world, for example, even in Scotland. Here is such an interesting soup that can be cooked with pearl barley and lamb according to an old Scottish recipe.
Fish soup without potatoes
For the recipe you will need:
- Fish (preferably salmon or trout) - 600 g
- onion - 1 medium head
- carrots - 2 medium sized
- Processed cheese type "Yantar" -100 g
- Millet - optional (1/2 cup)
- greens - 1 bunch (for example, dill)
- black pepper (peas)
- ground red pepper
Recipe - cooking method:
- Grate the carrots on a “medium” grater, cut the onion into half rings and put into boiling water.
- Clean the fish and cut into portions.
- When the carrots are almost ready, put the fish in a saucepan and bring to a boil.
- Rinse the millet and add it to the almost ready soup. Next, send the cheese (finely chopped or grated) and, stirring gently, completely dissolve.
- Salt, pepper to taste, add herbs and let it brew for a few more minutes over low heat.
Soup without potatoes
Recipe Ingredients:
- 2.5-3 liters of water
- 500 g minced meat
- 300 g zucchini
- 300 g zucchini
- 250 g cabbage
- 300 g tomatoes
- 300 g celery stalks
- 150 g carrots
- 150 g onion
- greens to taste
- ground black pepper to taste
- salt to taste
- vegetable oil for frying
- Cut zucchini and zucchini into small cubes. Shred the cabbage finely. Cut the tomatoes into small cubes, chop the celery. Peel onions and carrots. Cut the onion into half rings, grate the carrots.
- Pour the olive oil into a heavy-bottomed pot and add the onion half rings. Saute until soft and add carrots. Fry until golden brown, then add zucchini and zucchini. Mix everything and simmer over low heat for 5 minutes.
- Then add thinly sliced cabbage, celery and tomatoes. Simmer for another 5 minutes and add water. Salt, pepper and heat to a boil.
- Put small balls of minced meat into the soup simmering over low heat and cook for 15 minutes. Then add chopped dill and parsley and leave covered for 5 minutes.
Soup with meatballs without potatoes
Recipe Ingredients:
- minced meat - 400 g;
- noodles - 30 g;
- filtered water - 1.5 l;
- carrots - 1 pc.;
- onion - 1 pc.;
- flour - 1 tbsp. the spoon;
- egg - 1 pc.;
- spices;
- fresh herbs - optional.
Recipe preparation method:
- From minced meat we sculpt small meatballs with our hands. We clean the onion and finely chop. We wash the carrots, process and chop into thin strips. Pour water into the pan, boil it and throw the meatballs. As soon as they grab a little, add the noodles, onions and carrots. Cook the soup for about 10-15 minutes, stirring occasionally.
- Rinse the greens, dry and chop. Beat the egg with flour with a whisk until a homogeneous mixture is formed and carefully pour it into the soup, stirring vigorously. After that, remove the pan from the heat, add some salt and sprinkle the soup with herbs.
Cheese soup without potatoes
Recipe Ingredients:
- processed cheese - 3 pcs.;
- butter - 50 g;
- onion - 1 pc.;
- green onion - 100 g;
- carrots - 1 pc.;
- pasta - 100 g;
- smoked ham - 300 g;
- spices;
- garlic - 2 cloves.
Recipe preparation method:
Recipe for pea soup without potatoes
Recipe Ingredients:
- meat broth - 2 l;
- dry peas - 1 tbsp.;
- onion - 1 pc.;
- carrots - 1 pc.;
- bay leaf - 2 pcs.;
- fresh herbs and dry roots - to taste;
- spices;
- vegetable oil.
Recipe preparation method:
- How to cook soup without potatoes? We thoroughly wash the peas, put them in a saucepan, pour cold water over them and leave to swell all night so that it absorbs almost all the liquid and increases in volume. Next, pour it into a boiling broth, reduce the flame and cook under the lid for 30-40 minutes, removing the periodically appearing foam.
- We clean the onion and carrot, finely chop and sauté in oil. Then add the roast to the pan, season with spices and boil the pea soup without potatoes for another 5-7 minutes. When serving, we throw finely chopped greens, peeled garlic, croutons of their white bread and a piece of boiled meat into each plate. If desired, you can cook such a soup with bacon, smoked brisket or boiled sausage.
Chicken soup without potatoes - there are a huge number of recipes for this dish. Cream soups, soups with homemade noodles, vegetables, all kinds of cereals, even with coconut milk. Cooking options are very different, but all of them are connected by an unforgettable taste and ease of preparation. We offer a small selection of recipes for this wonderful dish.
How to cook chicken soup without potatoes - 15 varieties
Easy to prepare, even a novice hostess can handle it. And diet meatballs will appeal to both adults and children.
To make the broth a beautiful golden color, you need to add half the carrots fried in a pan to the water.
Ingredients:
- 0.5 kg minced chicken
- 300 grams of homemade noodles
- 1.5 liters of water
- 1 tablespoon flour
- 1 carrot
- 1 small onion
- Egg
- Greens and spices to taste
Cooking:
First of all, you need to prepare meatballs, for this you need to knead the minced meat well, add spices to taste, and form small balls with wet hands.
Peeled vegetables thinly cut into strips.
Boil water in a saucepan and throw meatballs into it.
After about five minutes, when the meatballs grab, you can throw in the prepared vegetables.
When 15 minutes have passed, put the noodles into our soup and wait another five minutes.
Beat the egg with salt and flour, carefully, in a thin stream, add to the soup, stirring constantly.
You can turn it off after two minutes.
Add finely chopped greens.
This soup is very light on the stomach, so it can be included in the children's menu.
It is better to cook it on the second water, first draining the first broth immediately after boiling.
Ingredients:
- Chicken fillet 2 pcs.
- Grated ginger 1 hour the spoon
- Macaroni 300gr.
- frozen vegetables
- Greenery
- lime juice
- Chilli
- Soy sauce
Cooking:
In pre-brewed boiling chicken broth, put a little durum wheat pasta and cook them for no more than nine minutes.
Fry the chicken fillet cut into small pieces in a preheated pan.
When the meat turns white, add soy sauce, let it evaporate.
Then pour the finished meat into the broth with pasta.
Five minutes after boiling, add frozen vegetables.
The soup is ready.
When serving to an adult, you can put a little ginger and chili pepper on the bottom of the plate.
It is also called "Avgolemono", the soup has a very delicate, delicate taste and creamy texture. Served with fresh herbs and lemon wedges.
To increase the amount of juice in a lemon, it is necessary to roll it on the table, and press on it with such force that its shape would be slightly deformed. The membranes in its pulp will rupture and the juice will be easier to squeeze out.
Ingredients:
- Chicken stock 1.5 liters
- Chicken fillet 400 grams
- Long grain rice 1/3 cup
- Olive oil 2 tbsp. spoons
- Eggs 3pcs.
- parsley
Cooking:
Cut the chicken fillet into small cubes and boil.
Peel the onion, chop finely, and fry a little in hot vegetable oil.
Pour the washed rice into the boiling broth. Cook until done.
Remove the zest from the lemon, then squeeze out the juice.
Beat the eggs until a thick foam forms and gradually add the zest and lemon juice.
Pour the resulting mixture into the soup in a thin stream and, stirring constantly, remove from heat.
Avgolemono soup is ready.
This soup will be good on cold winter evenings. It is very nutritious and satisfying, and therefore will appeal to many.
When soaking the beans, add a pinch of soda to the water, then the beans will boil faster, but before pouring it with fresh water, it must be thoroughly rinsed.
Ingredients:
- Chicken fillet 500g
- White beans 200g
- Champignons 400 grams
- Bulb onion 100 grams
- Salt, spices
Cooking:
Soak beans in cold water for 8-12 hours. Pour fresh water and cook over low heat for about 40 minutes. While the beans are cooking, wash the chicken fillet, cut into small cubes. Finely chop the onion. We clean the mushrooms and cut into thin slices.
When the beans are ready, pour the chicken fillet into it, and cook for another 10-15 minutes. Then add onions and champignons, spices to taste, boil for 10 minutes. Ready.
It can be considered a native of England, but the addition of spices and basmati rice added an Asian touch to it. If desired, the soup can be thickened more by adding more rice and meat removed from the bones.
Cooked chicken broth can be stored in the refrigerator in an airtight container for 3-4 days.
Ingredients:
- Pumpkin peeled 350 grams
- 15 ml vegetable oil
- 25 grams butter
- 6 boxes of cardamom
- 2 white leeks
- 115 grams soaked basmati rice
- 350 ml milk
- Salt pepper
- For the broth you need to take:
- half chicken
- 1 bulb
- 2 carrots
- Sweet pea
- Bay leaf
- Celery
- 1 liter of water
Cooking:
First, cook the broth: put all the ingredients in a saucepan, and, after boiling, simmer for one hour over low heat.
In a separate pan, heat the mixture of oils and fry the cardamom in it for 3-4 minutes.
Add chopped pumpkin and leek, cover and simmer for five minutes until the pumpkin is soft, do not forget to stir.
Strain the finished broth, and add about 600 ml to the vegetables. Cook for 15 minutes until the pumpkin is done.
Add 300 ml of water to the remaining broth and add previously soaked rice to it.
Add spices to taste and cook until done.
Remove the cardamom pods from the soup and beat it with a blender until smooth.
Pour everything back into a clean saucepan, add milk, rice, meat. Boil. Serve with grain bread.
For those who are on a diet and want to lose weight, this soup should come first. Fragrant, with spicy spices, this soup will appeal to everyone, both those who follow their figure and those who do not like to stand in the kitchen for a long time.
Ingredients:
- Chicken breast
- Celery
- Carrot
- vegetable marrow
- Bell pepper
- Cabbage, which one you like better, either cabbage or cauliflower
- Allspice
Cooking:
We put the breasts in cold water, let it boil. At this time, fry the onion in a frying pan sprinkled with oil.
Cook until golden brown. Then add the grated carrots to the onions.
Add finely chopped vegetables to the broth: celery, cabbage, zucchini, peppers and fried onions and carrots.
Let it boil for about 5 minutes. After we take out the chicken meat and cut it into small slices, add them again to the soup.
Salt, pepper, you can add greens to taste.
This recipe combines European and Oriental cooking styles. Topped with crispy shallots at the end.
Ingredients:
- 40 gr. butter
- 1 chopped onion
- 2 finely chopped garlic cloves
- 2 tsp green Thai curry paste
- 2.5 cm minced ginger root
- 0.5 tsp turmeric
- 400 ml. coconut milk
- 500 ml. chicken broth
- 2 kaffir lime leaves
- 1 stalk lemongrass
- 8 skinless and boneless chicken thighs
- 350 gr. coarsely chopped spinach
- 2 tsp Thai fish sauce
- 2 tbsp. l. lemon juice
- 30 ml. vegetable oil
- 2 shallots thinly sliced
Cooking:
In a large saucepan with melted hot butter, add garlic, onion and ginger.
Cook 4-5 minutes until soft. Add curry paste, turmeric and cook for another 2-3 minutes, stirring constantly.
Pour in 2/3 of the coconut milk and bring to a boil. Add broth, lime leaves, lemongrass and chicken fillet.
Cover and simmer until meat is done.
Remove the meat with a slotted spoon and set aside to cool. Put the spinach, remaining coconut milk in a saucepan and bring to a boil.
Puree the mixture with a blender until smooth. Put the pieces of meat, fish sauce and lemon juice.
Cut shallots into thin slices and fry until crispy.
Put the finished soup on a plate and garnish with fried shallots.
With this soup, you will surprise all your guests, and they will ask for more.
Ingredients:
- 4 chicken legs
- 1 st. pearl barley
- 400 gr. canned black beans
- 800 gr. chopped canned tomatoes
- 1.5 st. frozen corn
- 1 bulb
- 2 tsp zira
- 1 hour l. chili powder
- 1 tsp dried oregano
Cooking:
Finely chop the onion and put it in a saucepan with heated sunflower oil.
Fry the onion until soft, add zira and chili and keep on fire for 30 seconds.
Put the soaked barley, chicken meat in a saucepan.
Pour 1.5 liters of cold water, bring to a boil and remove the foam.
Then you need to put chopped tomatoes and oregano. When the meat is ready, it should be pulled out and separated from the bones.
Then return back to the pot and add more corn.
Let it boil and you are ready to serve!
The cooking recipe is the simplest and most uncomplicated, but by adding various ingredients or spices, you can get a huge palette of taste.
You can diversify this soup by adding celery, carrots, cauliflower to it. And instead of meat, you can put chicken meatballs.
Ingredients:
- Pumpkin 500g.
- Chicken broth 500 ml.
- Boiled chicken meat
- 1 bulb
- 1.5 st. l. butter
- curry powder
Cooking:
In a heavy-bottomed pan, heat half the oil and fry the chopped onion in it until golden brown, add the remaining oil and add the curry.
Then add the pumpkin cut into small pieces, pour over the broth and add 1 tbsp. water.
After boiling, cook over low heat for 20 minutes. Puree with a blender, put the chicken meat cut into pieces and bring to a boil.
Remove the finished soup from the heat. Garnish with roasted pumpkin seeds when serving.
Chicken Enchilada Soup
Without this traditional soup, it is impossible to imagine Spain in the summer. I am very pleased with its ease of preparation, and the result is delicious. Having prepared it at least once, it will appear on your tables very often.
Ingredients:
- 300gr. chicken breast
- 1 can canned white beans
- 1 can canned red beans
- 150 gr. Luke
- 300 gr. tomato
- 2.5 l. chicken broth
- 2 garlic cloves
- 2 tbsp. l. flour
- 2 tbsp. l. tomato paste
- 4 tbsp. l. vegetable oil
- 2 tablespoons flour
- Oregano, cumin
Cooking:
To begin with, we prepare the sauce: pour vegetable oil into a heated frying pan, add flour and sauté after it has warmed up, and add tact spices like cumin, garlic and oregano. After we put the tomato paste and pour the mixture with 300 ml of broth.
In a separate pan, fry the onion in vegetable oil, then put the tomatoes there.
After the tomatoes have released the juice, add the beans, ready-made sauce and chopped chicken fillet.
Pour in the remaining broth and set to languish for 3-4 hours.
Fragrant and hearty with airy tender dumplings, chicken soup is perfect for lunch for the whole family.
Ingredients:
- Chicken legs 500g.
- Bow 1pc
- Carrot 1 pc.
- Egg 1 pc.
- Flour 150 gr.
- Milk 50 ml.
Cooking:
Put the chicken in cold water and cook until tender.
Fry chopped onions and carrots, and add to the finished broth. Boil.
Prepare dumplings. Take an egg, beat, salt and mix with milk.
Gradually add flour. Put the dumplings into the boiling soup with a teaspoon.
Bring to taste and cook for another 5 minutes. When serving, decorate with herbs.
Soups are usually prepared clear or mashed. But this recipe is a cross between a regular soup and mashed soup. The dish is tender.
Ingredients:
- Chicken drumstick 400g.
- Carrot 1pc.
- Onion 1 pc.
- Zucchini 1 pc.
- Cream 100 ml
- Champignon 150gr.
- Celery root 1pc.
- Salt, pepper to taste.
Cooking:
At the beginning, cook the broth from the chicken, then add the chopped vegetables there and cook until tender. The meat is removed, and the vegetables are whipped with a blender. Fry onion, mushrooms in vegetable oil, add to mashed potatoes. Then we cut the meat into pieces and send it there. At the end, pour in the cream and let it boil. The soup is ready.
Delicate, fragrant chicken soup with mushrooms. It is preferable to add forest mushrooms to the soup, they make the dish taste more saturated. But in the absence of it, you can add champignons.
If the mushrooms are pre-frozen, they will be more fragrant.
Ingredients:
- Chicken fillet 200 gr.
- Bow 1pc.
- Buckwheat 50 gr.
- Mushrooms 200 gr.
- Carrot 1 pc.
- Spices to taste.
Cooking:
Boil the chopped chicken fillet in a saucepan with two liters of water.
Fry the mushrooms in a frying pan and put them in the broth.
Cut carrots and onions into small pieces and fry until tender.
Boil everything for 10 minutes. Then we put the washed buckwheat, add spices and simmer over low heat for about half an hour.
This is a great family dinner soup.
Royal chicken soup - a variation of the famous French soup with Adyghe seasonings and spices from the chef Joseph Kvantaliani!
Ingredients:
- Chicken fillet 500 gr.
- Chicken broth 250 ml.
- Melted butter 50g.
- Dry mix "Schips" 50 gr.
- Adyghe salt 5 gr.
- White pepper 1 gr.
- Milk 50 ml.
- Boiled egg yolks 2 pcs.
- Greens to taste
Cooking:
We heat the pan over high heat, add melted butter, and spread the chopped chicken fillet.
Fry a little, add Adyghe salt, dry mix "Ships", mix thoroughly and pour chicken broth.
The ratio of the dry mixture "Schips" and the broth can control the density of the dish.
Increase the heat and add the egg yolks, ground on a fine sieve. Let's add tenderness to our soup by pouring milk into it.
Stir and season with fresh herbs. Before serving, add crackers, olive oil.
This soup will please any gourmet.
Ingredients:
- White dry wine 60 ml.
- Dried mushrooms 250 gr.
- Chicken fillet 300 gr.
- Vegetable oil
- Carrot 3 pcs.
- Lemon 1 pc.
- Salt pepper
- Spinach 100 gr.
- Garlic 2 cloves
- Celery 2 stalks
- Dry thyme 1 tsp
- Dry oregano 1 tsp
- Pearl barley 100 gr.
Cooking:
Chop the onion, cut the carrots into rounds, and fry in vegetable oil.
Add garlic and pre-soaked mushrooms to them. Boil chicken fillet, cut and put in a pan.
Add lemon juice, dry wine and some water in which the mushrooms were soaked.
Season the soup with thyme and simmer over low heat for 10 minutes.
Send the soaked barley to the chicken broth, splash water from under the mushrooms there, and add lemon slices.
Put the dressing, add spinach. Boil and you can serve!
Add grated carrots and fry until soft.
You can finely chop some of the carrots and add to the soup uncooked for a change.
When the frying is ready, add to the chicken broth and proceed to the preparation of dumplings (dumplings).
Crack an egg into a deep bowl and add water. beat with a fork.
Add flour, salt, ground pepper and a little butter. We mix.
You should get a fairly thick dough.
Dip a teaspoon in water. We collect half a spoonful of dough and dip it into the soup.
Immediately add spices, salt and let it boil over low heat for another 10 minutes.
And now a delicious and simple chicken broth soup with dumplings without potatoes is ready.
Bon appetit!Dumplings are a traditional dish widely spread among the Slavic peoples. It is not known for certain where exactly this dish appeared for the first time, however, in many European countries there are their analogues. So, in Germany and the Czech Republic, such a dish as dumplings has long been revered, in Italy - gnocchi. Tatar analogs of dumplings are salma, Ukrainian ones are dumplings, Hungarian ones are gombovtsy. The dish was prepared from flour with the addition of eggs and was eaten with soup, or separately. At the same time, each nation had its own cooking option, which included any additional ingredients. So, in the Belarusian version, the dough is prepared with the addition of mashed potatoes. Sometimes wheat flour is used mixed with buckwheat flour, or semolina. This gives the finished dish a special touch of taste, more delicate and refined. In addition, dumplings are often prepared with filling, which can be minced meat or fish, cheese, cottage cheese and other products. You can add various types of herbs and spices to the dough - this will only diversify the taste.
Another important point when cooking dumplings is the liquid on which the dough is kneaded. For these purposes, you can take water, milk, or cream. At the same time, in order to obtain a product with a more delicate texture and taste, you should knead the dough on cream, ghee, or milk. If the number of calories is primarily concerned, it is best to take water for this purpose. The eggs used to prepare the dish are best beaten before adding to the dough. Before this, you should separate the whites from the yolks in advance, beat them separately and add them in turn to the dough. This approach will allow you to get a more delicate and delicate taste.
Equally important is the liquid used to prepare the dish. It is best to cook dumplings in chicken broth. To get a dish with excellent taste, the broth must be simmered over low heat for at least an hour, constantly removing the foam and avoiding rapid boiling. This will give you the clearest broth. After that, spices and herbs are added, cooking continues for about 1.5 hours. Thanks to this approach, all useful substances pass from meat and greens to the broth, and it becomes rich, tasty and transparent.
Chicken soup with dumplings is a very healthy dish that is quickly absorbed by the body and only benefits. The calorie content of the dish is only 52-63 kcal.
Ingredients for 2 liters of broth:
Chicken (soup set) - 300 g
Onion - 1 pc.
Carrot - 1 pc.
Bay leaf - 3-4 pcs.
Ground pepper - to taste
Salt - to taste
Greens - to taste
For dumplings (dumplings):
Egg - 1 pc.
Water or milk - ½ tbsp.
Butter - 1 tbsp.
Flour - 6 tbsp
Salt, ground pepper - to taste
Step by step cooking with recipe photos:
We cook the broth. We lower the chicken into boiling water and cook over low heat for about 30-40 minutes.
If you do not like the smell of boiled meat, then you can add a little spice, although they should be put at the very end of cooking the soup.
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