A rich and delicious chicken broth soup is clearly beyond any competition. There are a lot of recipes for its preparation in world culinary, but for any option it is important to properly prepare the broth itself directly.
In order to make chicken broth soup , the ratio of water to meat is important for the quality of its broth. Ideally, at least 500 grams of chicken is taken per 3 liters of water. Be sure to rinse the meat well before cooking. And it is also very important to drain the first broth - because of the content of harmful substances in it.
The technology for preparing the broth is quite simple. The washed, cut into pieces chicken carcass and peeled carrots and onions are placed in a container for cooking the first dishes and pour water at room temperature. Add bay leaf, peas of black or allspice. After boiling, remove the foam, reduce heat and continue cooking on low heat for about an hour. When the broth is boiled, remove the meat, carrots and onions. The basis for a wide variety of soups is ready! Disassembled into small pieces of meat can again be lowered into the broth at the end of the preparation of the soup separately added in portions to each plate.
The most common chicken broth soup is cooked with noodles or noodles.
Of course, it is better to cook noodles yourself. It is much tastier, but you can get by with the noodles purchased at the store.
Put chopped 2-3 potatoes into the finished broth. Cook for 15 minutes, then add onion fried in oil (olive or vegetable), grated carrots and 2-3 handfuls of noodles - cook until it is ready. Pepper, salt, add greens.
You can also cook garlic soup in chicken broth in French.
Thinly chopped 2 onions, and then chopped in a garlic press 12 cloves of garlic, dip in a saucepan with two tablespoons of olive oil warmed up. Add 200 milliliters of dry white wine and, having covered with a lid and slightly reducing the heat, cook for another 10 minutes, stirring occasionally. After adding 250 milliliters of chicken broth with 1 bay leaf, bring to a boil and continue cooking on low heat for about 30 minutes.
After removing from heat, add 400 grams of crushed white bread (or baguette) into slices and after 10 minutes (time to soften the bread and absorb the broth), remove the bay leaf and beat the contents of the pan in a blender in small batches to a homogeneous consistency. Pour into a pan and add 150 milliliters of cream with 33% fat. Pepper, salt, and before serving, add 10 grams of grated hard cheese. They usually eat soup with a French baguette. This delicious chicken broth soup is loved in many countries, and in some it is even a national dish.
Chicken broth is very useful for adherents of mushroom and vegetable soups, which are also called vitamin soups because of the large amount of vitamins in vegetables.
Here is such an easy, tasty and healthy vegetable soup on chicken stock can be prepared in a short period of time. In 2 liters of boiling broth add cubed 3-4 potatoes, onions, carrots, pieces 5 white mushrooms, 1 juicy bell pepper, zucchini, several cauliflower inflorescences. When everything is cooked, add pepper, salt and chopped greens to taste. Let it brew under a lid for about 15 minutes and vegetable soup on chicken stock can be served on the table. And if you whip the contents of the pan in a blender and add cream, we get a great vegetable puree soup. Vegetables can be varied to taste.
To date, chicken broth soup remains a clear favorite among the first courses, never ceasing to amaze with its delicate taste and charming aroma. To prepare such a tasty and light dish is within the power of every housewife, even beginning to learn the basics of culinary art.