Chicken soup is a real classic of the culinary genre. It is prepared all over the world in different ways with its secrets and features. But always, the dish turns out to be incredibly easy and useful. Let's find out with you how to cook a delicious chicken soup.
How to cook buckwheat soup with chicken?
Ingredients:
- water filtered - 3 l;
- soup chicken set - 345 g;
- buckwheat groats - 185 g;
- carrots average - 45 g;
- onion - 55 g;
- potatoes average - 115 g;
- fresh dill - to taste;
- spices ;
- vegetable oil.
Preparation
Before boiling the soup, pour cold fresh water into the pan, lay out the chicken and set the dishes on the fire. After boiling, remove the foam from the surface and cook the broth for about an hour.
In the meantime, let's take care of vegetables: we process onion, shred cubes, and grind the carrots with a grater. In a frying pan, we warm up the oil, spread the vegetables and brown them, stirring them until golden brown. We process the potatoes and cut them in small cubes. Buckwheat rinse several times, dry and fry separately in a dry frying pan for 5 minutes. We remove the prepared chicken carefully, remove the meat from the bones and throw it back. We add potatoes, roast, spill buckwheat, season with spices and cook soup 15 minutes on a small fire.
How to cook rice soup with chicken?
Ingredients:
- chicken thighs - 345 g;
- potatoes - 345 g;
- dry rice - 115 g;
- water filtered - 2 l;
- carrots average - 45 g;
- onion - 45 g;
- spice;
- fresh greens;
- water.
Preparation
From chicken thighs we cook for an hour a fragrant broth. After boiling, take out the meat and add the potatoes, cut into the same straw. Next, throw the washed rice, spices and cook with an average boil for about 10 minutes. Next, add crushed onions and grated carrots. The cooled meat is separated carefully from the bones and returned to the soup. Cover the dishes with a lid and weigh the dish until it is ready. Spoon soup on plates and decorate with chopped greens.
How to cook delicious pea soup with chicken?
Ingredients:
- crushed dry peas - 305 g;
- water;
- chicken soup set - 285 g;
- potatoes - 95 g;
- carrots - 45 g;
- onions - 45 g;
- spice;
- turmeric - pinch;
- fresh greens;
- vegetable oil.
Preparation
Peas are washed and soaked for about 1 hour in cool water. Chicken meat put in a pan with a swollen croup, pour fresh water and set on medium heat. After boiling, carefully remove the foam, reduce heat and cook broth for about an hour. Luchok and carrots are processed, finely chopped and sliced in oil, adding spices and turmeric. We process the potatoes and cut them into slices. When peas cook, add salt to the soup, throw the potatoes and cover them with a lid, until we are ready. A few minutes before the end, we send vegetable roasting to the soup and decorate the dish with greens.