Chicken breast soup. Chicken breast soup: recipes Delicious chicken breast soup

A quarter of a chicken breast consists of proteins, and there is almost no fat or carbohydrates in it. It is this advantage that makes it a product used in various types of diets, since its calorie content is only 113 kcal. It also contains a lot of vitamins and minerals that support healthy human immunity - vitamins B, A, C and PP, potassium, magnesium, chlorine, iron, sodium, phosphorus and much more. Chicken breast contains choline, which well and gently cleanses the liver of fats and is responsible for kidney function.

Chicken should be included in every person’s diet, as thanks to it, a person’s immunity is strengthened and physical strength is restored. For small children (starting from 8 months), boiled chopped chicken breast mixed with vegetables or cereals is recommended.

You can cook anything from chicken breast, porridge, soups, roasts, pates, purees, dishes cooked in the oven, etc. Chicken breast soup is especially healthy. It can be eaten by those on a diet. Chicken breast cooks very quickly, so it takes very little time to prepare the soup. Recipes vary, but we'll look at a couple of them.

Chicken breast noodle soup

Ingredients:

• Chicken breast - 400 grams,
• Carrots - 2 pieces,
• Potatoes - 5 pieces,
• Onions - 3 pieces,
• Eggs - 2 pcs.
• Flour - how much dough will take,
• Salt - to taste.

Chicken breast soup can be made with noodles. It’s better to make noodles yourself, since when prepared at home they are much tastier and the soup also becomes a little more caloric.

Cooking steps:

1. First, let's prepare the noodles. It’s not at all difficult to make, and if you plan to continue making this soup in the future, make a little more noodles and dry them for next time. Separate the egg yolk from the white. Place the yolk in a bowl, add salt and begin to slowly add flour. When the dough becomes hard, roll it out thinly on the table, sprinkling the surface with flour. Leave the dough on the counter for a few minutes to dry.
2. At this time, fill the pan with water and add the chicken breast pieces. When boiling, remove the foam to clear the broth.
3. Cut the carrots into slices and add to the broth. Add some salt.
4. Cut the onion into large pieces, but if you like, you can put it whole.
5. While the vegetables and meat are cooking, roll the dough into a roll and cut into thin strips. Take these strips apart with your hands so they don't stick together. Leave on the table to dry.
6. While the noodles are drying, peel and cut the potatoes as you would normally cut them for soup. If the carrots are cooked, you can also add potatoes.
7. At the very end, when the potatoes and carrots are ready, add the required amount of noodles to the soup. Dry the remaining noodles for 8-9 hours and put them in a bag. Leave it until next time. Cook the noodles for 10-15 minutes.

Chicken breast soup is ready. Garnish it with a boiled egg or herbs. Those who like sour cream can put it on their plate.

There is also an option for making chicken breast soup. Instead of noodles, add a beaten egg to the soup. We'll see how to do this in the next recipe.

Breast soup with egg

Ingredients:

• Chicken breast - 400 grams,
• Carrots - 2 pieces,
• Potatoes - 5 pieces,
• Onions - 3 pieces,
• Eggs - 2 pcs.
• Greens (Dill and parsley) - 1 bunch,
• Salt - to taste.

Cooking method:

1. Fill a saucepan with water and add small pieces of chicken breast. When boiling, you need to remove the foam to make the broth transparent. Add salt until all foam has been removed.
2. Cut the carrots into cubes or quarters and add them to the soup.
3. Cut the onion into small cubes. Place it with the meat. Peel and cut the potatoes into large pieces. When the carrots are cooked, you can add the potatoes to the broth.
4. At the very end, when the potatoes and carrots are ready, mix two eggs with salt in a glass. You need to pour the eggs into the pan very slowly - in a thin stream, stirring the soup quickly. The egg should not be in pieces in the soup, but should be thin strings.
5. Now add the herbs and bay leaf to the soup.

As you can see, the technology for preparing noodle soup is practically no different from preparing egg soup. In principle, chicken soup can be prepared from any part of the chicken, but in order for it to be dietary, the soup is prepared specifically from chicken breast.

Chicken breast soup in all variations is a nutritious treat in a hurry. It can be prepared simple, “at home”, or turned into a restaurant masterpiece.

One of the simplest hot nutritious dishes. The products are not fried, remain tender, and are very healthy.

• pasta (any small ones) – 2 tbsp. l.;
• fillet (bones removed) – 300 g;
• medium potatoes - 4 pcs.;
• medium onion (preferably onion) – 0.5 pcs.;
• onion head (whole, in broth) – 1 pc.;
• large carrots – ½ pcs.;
• salt, bay leaf;
• water – 2 l.

Cooking steps:

1. Boil water.
2. Pour it over the fillet in a large saucepan.
3. If the water with the meat has boiled, begin to skim off the foam (several times). The fire is chosen to be moderate. Cook for about ¼ hour.
4. Grate larger carrots.
5. The onions should almost disappear into the soup. It is chopped arbitrarily, but finely.
6. Potatoes and cooked chicken pulp are cut the same way (cubes, sticks).
7. If the broth was cooked with whole onions, the latter is caught and thrown away.
8. The entire set of crushed products is sent to the broth.
9. Boil for 10 minutes (potatoes are half-cooked).
10. Add pasta, boil for 2 minutes - small items cook quickly. Make sure they remain intact and slightly elastic.
11. Add a bay leaf (you can use several) and salt. After 2 minutes, turn off the heating.
12. It is worth keeping the pan closed (you can wrap it up) for another quarter of an hour.

You can sprinkle this first course with herbs already in plates. Serve it with crackers, spicy croutons or soft bread.

First course for those on a diet

This weight loss soup gives you a feeling of fullness. This is a vitamin dish for every day.

• potatoes, onions, carrots - 2 - 3 pcs.;
• salt, celery, bay leaf - at your discretion;
• chicken (lean breasts) – 440 g;
• vermicelli – 150 g;
• any young greens.

Cooking steps:

1. Lean breasts are washed with warm water (fatty skin is not used).
2. They chop it into bars and place it in a pan. Add cool water to 2/3 of the volume.
3. Bring to a boil over low heat.
4. The dark foam is immediately removed, repeating several times so that the dish does not turn out cloudy.
5. At the same time, put the onion in the husk, but with cuts - so that the flavors come out.
6. Place carrot cubes.
7. After a quarter of an hour, potatoes are introduced, divided into 8 parts.
8. After 10 minutes, add the remaining ingredients: vermicelli, bay leaf, salt, herbs, celery.
9. Cook until the vermicelli softens.

Diet soup with chicken breast is ready.

An excellent serving option is with a few slices of boiled egg and a pinch of herbs.

Cooking with peas

Peas can be replaced with any legumes. All of them are rich in protein. Thanks to them, the soup turns out more rich.

• dry peas (lentils, beans) – 50 g;
• onions, potatoes, carrots (in equal proportions) - 3 pcs.;
• salt, assorted greens;
• chicken fillet – up to half a kilo.

Cooking steps:

1. The peas are soaked well for about 4 hours or overnight, after which they are washed in a sieve.
2. Fill the pan with water, immerse the cereal. Cook for 20 minutes. A lot of foam appears - it is collected several times.
3. Add fillet pieces to the peas.
4. At the same time, throw carrots (halves of circles or cubes).
5. After 20 minutes it’s time to add the potatoes.
6. Everything is prepared for at least a third of an hour.
7. Add salt and turn off the heat.

This dish is consumed hot, poured into deep bowls. You can add herbs and a little garlic (if you like).

Soup with chicken breast and noodles

Instead of noodles, you can add dumplings (pieces of homemade dough) to the dish. You can also flavor the soup with unsweetened yogurt and herbs.

• small vermicelli (any shape) – 4 tbsp. l.;
• onion, bay leaf, carrots - 1 pc.;
• fillet – 320 g;
• black pepper powder – ½ tsp;
• potatoes – 350 g;
• salt;
• sunflower oil without a strong taste – 40 ml;
• allspice peas – 4 pcs.

Cooking steps:

1. To prepare chicken breast soup with noodles, divide the fillet into portioned pieces (1 - 2 pieces per plate) and add water.
2. Set the heat to the lowest setting and cook for 40 minutes after the start of boiling. The foam must be removed.
3. Chop onions and carrots. Fry until the mass has reduced by a couple of times and is covered with a golden crust.
4. Cut each potato into 4–8 pieces. Cook for up to half an hour.
5. Spices and fried vegetables are introduced.
6. After a couple of minutes, add the pasta and bring the liquid to a boil.

The heat is turned off immediately, but the dish still remains covered on the burner for a few minutes.

Sprinkle with aromatic fresh herbs. If desired, decorate with a soft boiled egg.

Delicate recipe with cheese

Cheese melted in the broth makes the dish especially tender. The taste will depend on the cheese - it is worth choosing a quality product.

• processed cheese (any type, with natural additives possible) – 200 g;
• onions, carrots (for frying) - 1 pc.;
• potatoes (preferably starchy) – 3 pcs.;
• fillet (skin left on if desired) – 0.5 kg;
• salt;
• a piece of butter – 15 g;
• bay leaf, peppercorns - 2 pcs.;
• greens, croutons (serve).

Cooking steps:

1. Place large pieces of fillet in a saucepan with 2 liters of clean, cool water.
2. As soon as bubbles appear, reduce the heat. Season the water with spices and salt immediately. Cook at a very low boil for up to half an hour.
3. During this time, vegetables are prepared: peeled, rinsed, chopped.
4. Potatoes are cut into several even pieces.
5. Carrots, onions - randomly, medium-sized. You can also grate carrots.
6. Remove the breast and add potato slices.
7. The vegetable is cooked for 15 minutes.
8. First fry the onion in a piece of butter (3 minutes), then add the carrots.
9. After a couple of minutes, transfer the finished frying into the boiling broth. Return the fillet to the pan.
10. Add grated cheese.
11. As soon as it dissolves, turn off the heat.
12. Leave for about 5 minutes.

Served with crispy bread cubes and herbs.

Creamy chicken soup with broccoli

Broccoli blended in a blender has a delicate taste that is complemented by cream and Parmesan. This chicken breast puree soup is a restaurant-quality delicacy.

• broccoli – 1/3 kg;
• vegetable oil - a couple of spoons for frying;
• Parmesan (shaved), croutons - optional;
• cream – 1/5 l;
• medium-sized vegetables (carrots, onions) – 2 pcs.;
• potatoes – 0.4 kg;
• chicken (breast, other parts possible) – 350 g.

Cooking steps:

1. Place chicken pieces in one and a half liters of water and boil, removing any foam. Cooking over low heat lasts about 40 minutes.
2. Onions (diced), carrots (thin chips) are fried. Spices are poured into the soft golden mass and added.
3. Transfer the chicken to a clean container.
4. Broccoli, fried potatoes, and potato slices are added to the broth.
5. After a quarter of an hour, season the dish with salt and spices.
6. Beat the soup in a blender.
7. This liquid puree is combined with cream and simmered for 8 minutes. Don't forget to stir often.
8. You can fry the finished fillet until crusty (for serving).

Option for decorating the treat: pour soup, add golden breast and croutons with Parmesan.

Chicken soup is a universal hot dish. It is tasty, satiating, and thanks to the additives it becomes a truly noble treat.

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Recipe for chicken breast soup with noodles:

To prepare the broth, you need to wash the chicken breast, cut it into pieces and let it cook. For a given amount of ingredients you need about 2.2.5 liters of water. It is poured by eye, but keep in mind that some of it will boil away when preparing the broth. Immediately after the chicken, peeled onions and carrots are placed in the pan, but in their entirety. As soon as the water boils, you need to remove the formed foam and screw on the stove.

Add salt to the broth and continue cooking for 30-40 minutes over low heat.

Then take out the onions and carrots, they have already done their job - they gave flavor to the broth. Cut the potatoes into cubes and add them to the pan, cook for 10-15 minutes. Frying is done separately. Finely chop the onion, grate the carrots on a medium grater and fry this duo in vegetable oil in a frying pan until golden, then pour it into the soup. The next ingredient in the soup is vermicelli, after adding it, add salt and pepper and cook the dish for 5-10 minutes until done.

- This is a classic of Georgian cuisine.

chicken breast - 1 piece;
tomato paste - 0.5 cans;
onion - 1 piece;
garlic - 2 pcs;
rice - 100 grams;
bay leaf - 2 pcs;
salt, pepper, cilantro, suneli hops to taste.

Preparation:

Boil the chicken breast in salted water for 30-40 minutes. In the meantime, rinse the rice; if this is not done, the dish may turn into porridge. When the broth is ready, remove the breast from it and add the rice and let it cook.

While the rice is cooking, fry the pre-finely chopped onion over low heat. The main thing is not to overcook: when the onion is slightly browned, add tomato paste to it. A couple of tablespoons of pasta can also be added to the broth in which the rice is cooked.

While the onions are stewed with tomato paste and the rice is cooked, separate the chicken meat from the bones (if any), cut it into pieces and add it back to the broth.

Next, add the tomato mixture to the broth with pieces of breast and rice and cook over low heat until cooked. Grated garlic on a fine grater and placed in a pan along with bay leaf, cilantro, pepper, salt and suneli hops will give the dish an unforgettable aroma and exquisite taste.

Ingredients needed to make soup:
chicken breast - 1 piece;
potatoes - 3 pcs;
buckwheat - 200g;
carrots - 2 pcs;
onions - 2 pcs;
tomatoes - 4 pcs;
salt, pepper and soup seasonings to taste.

Chicken breast soup recipe:

Set the broth with chicken breast to cook. Meanwhile, rinse the buckwheat well. Finely chop the onion, chop the carrots into strips and place in a frying pan with vegetable oil. Cut the potatoes into cubes or into carrot strips, whatever you like.

When the broth simmered for 30 minutes, the chicken kidney meat was cooked. Add buckwheat to the pan and cook for about 20 minutes. Then add the frying and after 5 minutes - chopped tomatoes and potatoes. Add salt, pepper and taste - when the card is soft, you can eat the chicken breast soup.

Ingredients needed to make soup:
chicken breast - 1 piece;
potatoes - 3-4 pcs;
pearl barley - 150 g;
onion - 2 pcs;
carrots - 2 pcs;
cauliflower - 200 g;
salt, pepper, herbs and spices to taste.

Preparation:

Wash the chicken breast, place in a saucepan and cover with cold water. Wait until it boils and immediately remove the resulting foam. Peel and wash the onions and carrots, add to the pan and leave the broth to simmer for about 30 minutes.

While the broth is cooking, wash the pearl barley, peel, wash and chop the potatoes. Chop the remaining onions and grate the carrots, place them in a heated frying pan and fry until golden brown.

When the broth is cooked, you need to remove the meat from it, let it cool, divide it into pieces and throw it back into the pan, but together with the pearl barley. After 15 minutes, add the roast and potatoes to the soup, cook for 10 minutes.

Divide the cauliflower into florets, rinse and add to the almost finished soup. Since cabbage cooks very quickly, the dish is ready in 5-7 minutes. Salt, pepper, add herbs, all to taste and bon appetit.

This cold soup is prepared very quickly. Just 15 minutes and you can enjoy a light dish.

chicken breast - 1-2 pcs;
sparkling water - 300 ml;
kefir - 300 ml;
rice vinegar - 2 tbsp. spoons;
cucumbers - 2 pcs;
radishes - 5 pcs;
chicken egg - 2 pcs;
bay leaf - 1-2 pcs;

Salt, pepper, dill, parsley, green onions, cilantro to taste.

Preparation:

Cut the chicken breast into small cubes and boil in boiling water, add salt, pepper, bay leaf. Boil the eggs separately in boiling water and cool under running water.

Cut cucumbers, radishes and eggs into small cubes. Mix sparkling water, kefir and vinegar. Pour the chopped ingredients into the “broth”, add salt, pepper and stir.

Before serving the soup, garnish each plate separately with finely chopped parsley, dill, green onions and cilantro. This chicken breast soup is especially popular in the summer. You can see another recipe.

This recipe is specific, it will appeal to lovers of spice.
Ingredients needed to make soup:
chicken breast - 1 piece;
Shiitake mushrooms - 1 cup;
lime - 1 piece;
lemon grass - 30-50 g;
curry - 1 teaspoon;
fish sauce - 1 teaspoon;
shallots - 2-3 pcs;
carrots - 1 piece;
bean sprouts - 0.5 cups;
chili pepper - 1 pc;
cilantro, fresh mint and salt.

Preparation:

Let the broth with chicken breast cook for half an hour in a medium-sized saucepan. Peel and chop the shallots. Chop the lemon grass. Remove the root and seeds from the chili pepper and cut it into small pieces. Peel and cut the shiitake mushrooms. Cut the chicken breast removed from the broth into strips and return it to the pan.

Add 2 slices of lime, onion, ginger, fish sauce, mushrooms, chili pepper, curry, lemon grass to the boiling broth. Turn down the heat and continue cooking for 10-15 minutes. Add bean sprouts, cilantro, diced carrots and cook for about five minutes until tender.

Sprinkle with lime juice and salt. Serve the soup immediately hot, garnishing each bowl with lime slices, mint and cilantro.

Ingredients needed to make soup:
chicken breast - 1 piece;
half-smoked sausage - 150 g;
potatoes - 2-3 pcs;
carrots - 1 piece;
onion - 1 piece;
processed cheese - 1 piece;
salt and pepper to taste.

Preparation:

Remove the chicken breast from the pre-cooked broth and cook the diced potatoes. Meanwhile, finely chop the onion, grate the carrots and cut the sausage and chicken breast into cubes. Fry all ingredients in a frying pan.

Add grated processed cheese and fry to the broth in which the potatoes are almost cooked (20 minutes). Let it simmer for another 5 minutes, add pepper and salt and the soup is ready to eat.


Pea soup with chicken breast and beans

Ingredients needed to make soup:
chicken breast - 2 pcs;
canned corn - 1 can;
canned beans - 1 can;
canned chickpeas - 1 can;
Salt, marjoram, celery, paprika, garlic to taste.

Preparation:

Set the broth to boil with one chicken breast, cut the other into pieces and fry until golden brown.

Chop the garlic and celery and lightly fry.

Pour beans, peas, corn, paprika, pepper, salt, fried garlic and celery into the broth. Cook the soup over medium heat for about 15 minutes. Add majoram and slices of fried meat before eating. By the way, you can also cook.

Ingredients needed to make soup:
chicken breast - 2 pcs;
spaghetti;
dried squid - 5 tbsp. spoon;
Salt, parsley and potato chips to taste.

Preparation:

Set the broth to cook in a three-liter saucepan with two chicken breasts.

After half an hour, remove the breasts and cut them into small pieces. Meanwhile, boil broken spaghetti or vermicelli in the prepared broth. Add dried squid and chopped meat to the soup, add salt to taste. Quick extraordinary soup is ready. When serving, add chopped parsley and chips to the bowl.

Ingredients needed to make soup:
chicken breast - 1 piece;
pearl barley - 150 g;
canned corn - 150 g;
red bell pepper - 1 piece;
carrots - 2 pcs;
onion - 1 piece;
salt, marjoram, parsley, ground black pepper to taste.

Preparation:

Let the broth with chicken breast cook for half an hour. After it is cooked, remove the breast, separate the fillet from the bone (if any) and cut into small pieces.

Peel, wash and finely chop the onion, cut the carrots into strips. Remove the stem with seeds from the sweet pepper and cut into strips, just like carrots. Fry all the ingredients over low heat for about 3 minutes and transfer to a pan where the pearl barley should already be cooked.

Boil. Add corn and chicken fillet to the soup, season with majoram, add salt, pepper and cook for 5 minutes. Before serving, garnish the soup with herbs.

Everyone loves soups

Chicken meat is very easy to digest, it is healthy and dietary at the same time. Chicken breast broth is light and appetizing; it is very good for both adults and children.

There are still many, many recipes for making soups with chicken breast. Moreover, every housewife is able to give free rein to her imagination and come up with an individual special recipe. It is not necessary to follow the writing instructions. By experimenting with adding ingredients, you may find a new family favorite or culinary masterpiece.

One of the most popular first courses that can be constantly improved is chicken soup. A truly sunny broth and pieces of meat make this dish incredibly tasty and nutritious.

A very simple option for which you always have the necessary products at home.

• water 2.5 l;
• 2-3 pcs. chicken fillet;
• 6 medium potatoes;
• 2 medium onions;
• 1 large carrot;
• 2-3 bay leaves;
• salt, pepper, seasonings for soup.

Cooking step by step:

1. Wash the meat, cut into medium slices, pour water into the bowl, and don’t forget to add seasonings. When it boils, skim off any foam that forms, then simmer over low heat for another 20 minutes.
2. Cut the vegetables into cubes. When the broth is ready, add them to the bowl. Cook for about another half hour and make sure that the potatoes do not turn into porridge after boiling.
3. Once the vegetables are cooked, turn off the heat and leave covered on the stove for another ten minutes, this enhances the flavor.

Then place on plates, you can put half a boiled egg.

One of the most common cooking options, which will take a little longer than the previous one.

Compound:

• 600 g chicken fillet;
• 2-2.5 liters of water;
• 1 large carrot;
• 2 medium onions;
• 4-5 potatoes;
• 150-200 g vermicelli;
• 2 tsp. vegetable oil;
• bay leaf, spices to taste.

How to cook:

1. Cut the fillet into neat pieces, boil, remove the foam and leave to cook for another 20-30 minutes.
2. Chop the vegetables. Sauté until light golden brown. Add roast, potatoes and seasonings to chicken. Cook for 20 minutes, checking the softness of the potatoes, then add the vermicelli and leave for another 5 minutes.
3. Turn off the stove and leave the dish on it for another 10 minutes with the lid on.

When serving, you can decorate the chicken breast soup with vermicelli with parsley and grated egg.

Cream soup is a great way to diversify a boring classic way of cooking according to a classic recipe.

Required Products:

• 1.5-2 liters of water;
• 500 g chicken fillet;
• 300 g broccoli;
• 4 potatoes;
• 1 medium carrot;
• 1 large onion;
• 1 glass of cream;
• 50 g grated parmesan;
• 100 g wheat croutons;
• salt, pepper to taste.

How to cook step by step:

1. Cook the fillet and onion for half an hour, constantly skimming off the foam.
2. After half an hour, add the potato cubes. Broccoli should be cooked last to retain its color, season. Cook for 10 minutes.
3. Slice the chicken. Pour everything into a blender, puree it, pour it back into the pan. Pour the cream into the soup and heat without letting it boil.
4. Place into plates and place chicken pieces in each. Top with croutons.

Chicken breast puree soup looks appetizing and will be very tasty.

Diet soup with chicken breast

A simple step-by-step recipe will be useful for those who fight for every centimeter lost. This is truly a real weight loss soup.

Compound:

• 500 g chicken fillet;
• 3 medium potatoes;
• 3 carrots;
• 3 small onions;
• 50 g vermicelli or noodles;

Cooking step by step:

1. Cook the washed and shredded chicken over low heat until it boils, removing the foam.
2. Peel and chop the vegetables. Boil for 15 minutes, add potatoes and vermicelli, season the soup, cook for 5 minutes.
3. Remove from heat and keep the broth covered for another 10 minutes.
4. Serve the dish with celery and herbs.

Advice! After the water with the meat boils, take out the fillet, drain the liquid and pour in a new batch!

Chicken soup with peas

A recipe in which all ingredients are combined just perfectly. We recommend you try it!

Compound:

• 2 liters of water;
• 500 g chicken fillet;
• 2 potatoes;
• 2 carrots;
• 2 onions;
• 200 g green peas (can be frozen);
• 2 cloves of garlic;
• 1 tbsp. l. vegetable oil;
• salt, pepper, bay leaf to taste.

Cooking step by step:

1. Cut a quarter from the onion. Add to chicken and season. Boil, remove the foam, reduce the heat and put on the stove for another 20 minutes.
2. Cut the carrots into neat cubes, finely chop the garlic and onion. Sauté in a frying pan.
3. Coarsely chop the potatoes into cubes. Add all vegetables to chicken. Add seasonings again, when the soup comes to a boil, put it on low heat for 10 minutes.
4. At the end, add green peas to the soup and leave on the stove for 5 minutes.
5. The soup is ready. You can serve.

The broth will turn out beautiful and transparent, and the green color will only decorate the dish.

Soup with cabbage and dumplings

Fresh cooking idea. Chicken breast soup becomes more satisfying and tasty thanks to dumplings.

What do you need:

• 1 chicken breast without skin;
• 1/4 head of cabbage;
• 1 onion;
• 1 egg;
• 2 tbsp. l. flour;
• spices.

How to cook:

1. Cut the chicken fillet, boil for 10 minutes, remove the foam.
2. Chop vegetables. Add everything to the chicken, season, cook until done.
3. Mix the beaten egg with flour and a pinch of salt. Transfer the resulting dough into a plate with a teaspoon, forming dumplings. Cook the soup for another 15 minutes.

Serve the soup with finely chopped dill and parsley.

Cheese soup with chicken breast

Cheese lovers will not remain indifferent to this soup. A stunning combination of ingredients gives birth to new facets of the taste of a familiar dish.

What you will need:

• 500 g chicken fillet;
• 200 g champignons;
• 4 potatoes;
• 3 onions;
• 1 large carrot;
• 500 ml cream 33%;
• 300 g processed cheese;
• 20 g butter;
• spices to taste.

How to cook:

1. Boil the broth, remove the foam. Chop the potatoes coarsely, grate the carrots, place in a saucepan, sprinkle with spices.
2. Champignons, cut the onion and fry.
3. We take out the chicken. Bring the vegetable broth in a blender until smooth. Cut the chicken into slices, then add it along with the mushrooms to the vegetable mixture.
4. Place the chopped cheese in a saucepan, boil the soup and keep on the stove for another 10 minutes, stirring.
5. When the cheese melts, pour in the cream. Boil again for 3 minutes.
6. Croutons and herbs make a great garnish if you add them before serving.

Step-by-step preparation with mushrooms

A real hearty lunch is not complete without this soup. If in the previous recipe the mushrooms only added a hint of flavor, here it is clearly pronounced.

Ingredients for the dish:

• 500 g chicken fillet;
• 500 g champignons;
• 3 potatoes;
• 1 onion;
• 1 carrot;
• 30 g butter;
• salt, pepper, bay leaf.

How to cook:

1. Add salt to the broth and cook for 30 minutes. Fry the chopped champignons.
2. After half an hour of cooking from the boiling broth, remove the fillet, add the mushrooms, and the potatoes after 10 minutes.
3. Separately fry the onions and carrots. Cut the chicken into slices and cook again with vegetables.
4. Add salt to the soup, add spices if necessary. Cook for another 3 minutes. Before serving, decorate with parsley.

We hope that our recipes will diversify the taste of your favorite dishes and inspire new culinary masterpieces!

Ingredients for cooking:

• Chicken breast – 500 grams;
• Pasta – ¾ cup;
• Potatoes - 5-6 tubers;
• Carrots - 1 piece;
• Garlic – 1-2 cloves;
• Salt – 1 tablespoon;
• Greens to taste.

How to cook chicken breast soup

We cut the chicken breast into small pieces (we don’t throw away the bones, but put them in a saucepan along with the meat), wash them, then put them in a saucepan and put them on the fire. Bring to a boil, simmer for five to seven minutes until thick foam appears and... pour the broth into the sink.

Then fill the chicken with filtered water again and put it on the stove again. You can do this procedure once. As for me, at first I was content with a single preliminary boiling. But I gradually got a taste for it and now I’m draining the first three (!) broths, and the photo below shows why. It is simply useless to collect such abundant, dirty foam; it is easier to wash the saucepan, rinse the chicken under running water and put everything to boil again. The fourth broth is now clean, transparent, and you can cook the chicken in it until the very end.

The potatoes will need to be peeled, then washed to remove sand and dust, and cut. Slicing does not play an important role; you can cut it into cubes or bars, the main thing is that the potato pieces are convenient to eat with a spoon. Dip into the broth, and get to the carrots yourself.

Carrots are needed not only to make the soup tastier and brighter. Lightly fried carrots in a small amount of vegetable oil perfectly brightens the broth, making it beautiful, light, and golden. Therefore, peel the carrots, cut them into small pieces or simply grate them. Heat a frying pan with vegetable oil - no more than a teaspoon. If you pour more, then unappetizing oil spots will float in the soup, and it will not turn out very tasty due to the large amount of fat.

Lightly fry the carrots for 5-7 minutes, stirring as needed.

Add the pasta to the boiling soup and immediately stir for a few minutes. It is important that the pasta does not stick together, then it will be difficult to separate them. Cook until pasta is al dente (8 minutes), then add salt.

For my amount of food and 3 liters of water, 1 incomplete tablespoon of coarse sea salt is enough for me.

Now you can add the fried carrots. Cook everything until the ingredients are ready, this will take about 5 minutes.

Peel a clove or two of garlic and chop it smaller. We also chop the greens - I use parsley and dill frozen from the summer, grown in my own garden bed. After which the fire under the soup must be turned off. Add the herbs and garlic, stir, close the pan with a lid and let it brew for a few minutes.

This soup is good with regular black bread, lightly greased with butter. That's all - just 1 hour, and the delicious, healthy dietary soup is ready.

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Alexander

The fourth broth turns out to be clean, transparent... and tasteless. What is foam? Foam is protein compounds denatured by boiling. This is not poison, not disgusting. This is an ordinary PROTEIN with unwound RNA helices. It's stupid to throw away useful compounds. If I’m still ready to agree about the first drain of the broth - during pre-sale preparation, chickens can be treated with chlorine and pumped with other chemicals, then as for “HURRAY! MY BROTH IS THE FOURTH!!!”, then this is just stupid.
The soup contains a lot of potatoes (not a diet soup at all, given the presence of pasta) and little meat. 500 grams of breast is not enough for 3 liters of water. The photo shows ANOTHER soup!
“That’s all - just 1 hour, and the delicious, healthy dietary soup is ready.”
And yes, chicken breast soup takes a maximum of 25 minutes to cook.