Chicken is good in that you can always quickly cook a very delicious soup from it. Of course, for the preparation of chicken broth it is best to take poultry, as it is much tastier and more aromatic. Such a broth is cooked for a long time, up to 3 hours, the exact cooking time depends on the size of the carcass and the age of the bird. When choosing a chicken, pay special attention to how it looks. A healthy bird has very delicate and thin skin, meat is white or light pink in color and should have small scales on its legs. Ready broth can be used to make any soup, which there are a great many in cooking. The most famous and widespread is, of course, chicken soup with vermicelli. To make the soup tastier doubly, use homemade noodles, which you cook yourself.
Chicken soup is not only a delicious dish, but also very healthy. It is easily digestible and helps the body fight viruses. I offer three simple recipes for fragrant soups.
Homemade Chicken Vermicelli Soup
To make the soup we will need: one medium chicken, two large carrots, four celery stalks, two jars of green peas, onion head, thin vermicelli, three chicken cubes for broth, hot sauce, pepper and salt.
Preparation: take the largest pan, put our chicken in it, fill it with water and set to cook. Put the finished bird on a large plate.
We do not remove the pan with broth from the stove, add the chopped carrots and celery and spread the green peas. Canned peas can be replaced with frozen ones. Throw cubes into the broth and cook until vegetables are soft.
Cut the finished chicken into pieces and put it back into the pan, throw the vermicelli there, add pepper and salt.
Chicken soup with vermicelli will turn out more transparent if you add a couple of drops of lemon to it. Finely chop the onion and sauté in oil. After the vermicelli is cooked, put the onion fry and bring to a boil.
It is recommended to eat chicken soup with vermicelli immediately, since pasta swells over time and loses its taste.
Buckwheat Chicken Soup
We need: half an average chicken, two potatoes, two carrots, two onions, 50 grams of buckwheat, vegetable oil, peas, pepper, salt and fresh herbs.
Preparation: thoroughly rinse the carcass and separate the fillet. All bones, skin and fat are put in a pan and pour a liter of water. Add the whole onion, carrots and chopped dill. We put on the fire and cook for about 20 minutes.
Peel the potatoes and cut into medium cubes. Buckwheat sorted, washed and dried.
We cut the chicken fillet into pieces and put it in a boiling broth. After 8 minutes, throw the potatoes and after a couple of minutes - buckwheat.
Finely chop the carrots, finely chop the onion in half rings, fry in a pan and put in a pan. Add pepper, salt and cook until tender.
Before serving, sprinkle with fresh herbs.
Broccoli Chicken Soup
We need: 300 grams of chicken pulp, onions, one medium carrot, 150 grams of broccoli, two tablespoons of corn grits, vegetable oil, ground pepper and peas, salt and fresh parsley.
Preparation: wash the fillet under water, cut into portions, put in a pan and pour water. We also add whole carrots, onions, peas, pepper, cereals and salt to taste. Cook over moderate heat for 25 minutes.
Remove the onion and carrots from the broth, grind and add to the soup again.
We sort cabbage into inflorescences, put it in soup and cook for about seven minutes.
Pour into plates, sprinkle with herbs and serve for dinner.
This soup is prepared quite quickly, so if suddenly guests suddenly appeared on the doorstep, you can always add them satisfyingly and tastyly.
Good appetite!