1. Wash the breast. Place it in a saucepan and cook for 30 minutes until tender, remembering to remove any foam that forms. To make the broth rich, you need to put the chicken in cold water. To make the meat juicy, cook it hot. If the chicken meat is store-bought, then it is better to drain the first water immediately after boiling. And cook diet soup on the second broth.
2. We sort out the buckwheat and wash it. Fry in a frying pan for several minutes until the smell is pronounced (stir while frying). Then put it in the broth and cook for 10 minutes.
3. Peel the carrots and onions. Finely chop the onion, grate the carrots on a coarse grater or cut into small cubes. Place in a saucepan and cook for a couple of minutes.
4. Cut the pepper into cubes and add to the soup. We use all fresh vegetables, do not fry or stew them, so we minimize the harmfulness and excess calories.
After 2-3 minutes, add finely chopped tomatoes. Add salt and cook for about 10 minutes. The secret of tender chicken is that we do not add salt immediately, but almost at the end of cooking. In general, you can add salt earlier, but no less than 15 minutes after boiling.
Let our soup brew for a few minutes and pour into plates.
Bon appetit!
Vegetable soup with chicken breast- a hearty first course to add variety to your home menu. You can use any parts of chicken for the soup, I used chicken breast. Of the vegetables, the obligatory ingredients will be onions, carrots and potatoes, the rest can be selected to taste. I took frozen green peas and Brussels sprouts, also used spinach and dill. Due to the fact that the onions and carrots are not fried, this soup turns out to be more dietary.
Ingredients
To prepare vegetable soup with chicken breast we will need:
chicken breast - 1 pc.;
water - 2 liters;
carrots - 1 pc.;
potatoes - 4-5 pcs.;
onion - 1 pc.;
green peas - 50 g (optional);
Brussels sprouts - 50 g (optional);
spinach - 50 g (optional);
dill - to taste;
salt, pepper - to taste;
sour cream for serving.
Cooking steps
Pour over chicken breast cold water, bring to a boil and skim off the foam. Reduce heat, add a little salt to the water and cook until tender (30-40 minutes). Peel the potatoes, carrots and onions. Cut the onion into cubes, carrots into circles.
Cut the potatoes into medium cubes.
When the breast is easily pierced with a fork, add potatoes, onions and carrots to the soup, cook until tender over low heat (about 15-20 minutes).
When the potatoes are almost ready, add peas and Brussels sprouts to the soup and cook for 5 minutes.
Add salt and pepper to taste, as well as spinach and dill. Let it boil and remove from heat.
Serving this healthy vegetable soup with chicken breast is very tasty with sour cream.
Bon appetit!
If you are looking for a recipe for a fragrant, satisfying, tasty, easily digestible soup, then most likely we're talking about about vegetable soup with chicken. It cooks quickly and can satisfy any, even the most biased taste.
General rules for preparing vegetable soup with chicken
To prepare vegetable soup with chicken, both the whole chicken and its parts are suitable - wings, thighs, legs, breast, fillet, etc. You can also purchase a special soup set - it contains little chicken meat, but it produces a rich and strong broth.
If you don’t have time to cook the broth, you can always simmer the meat, add vegetables to it, add water and bring the ingredients until fully cooked. For vegetable soup with chicken, various roots, vegetables, greens are used, for example, carrots, potatoes, onions, green onions, leek, green pea, garlic, dill, parsley, celery, basil, tomatoes, etc.
You can also add rice to vegetable soup with chicken, pearl barley, lentils, noodles, vermicelli and other small pasta.
It is advisable to remove the meat from the finished vegetable soup with chicken and cut it into portions. When serving, place pieces of chicken in each plate, pour in broth, sprinkle with herbs.
Vegetable Chicken Soup Recipes
1. Vegetable soup with chicken and green peas.
Ingredients:
- boiled chicken fillet,
- 1 carrot,
- 1-2 tbsp. green peas,
- 2 hard-boiled eggs,
- dill, parsley, salt.
Preparation:
- Boil chicken bouillon, strain it, cut the chicken into portions.
- Place carrots into the broth, cut into slices and sautéed vegetable oil, boil until tender, add salt.
- When serving, put chopped meat, a little green peas, half a boiled egg on each plate and pour in broth with carrots, sprinkle with dill and parsley.
Vegetable soup with chicken and noodles.
Ingredients:
- 2 chicken breasts,
- 3 cups chicken broth,
- 1 turnip,
- 2 tomatoes
- 2 potatoes,
- 1 carrot,
- 2 onions,
- 2 cloves of garlic,
- 2 tsp. dried oregano,
- 1 cup small noodles,
- 2 tbsp. lemon juice,
- 3 tsp. salt.
Preparation:
- Chop the onion and garlic, simmer in vegetable oil, add chicken, simmer for another 5 minutes.
- Pour in 3 cups of water, cook for 20 minutes, remove the finished breasts, cut into portions and return to the pan.
- Add chopped potatoes, carrots, turnips and onions to the soup, pour in the broth, and cook for half an hour over medium heat.
- Then toss in the noodles, add lemon juice, oregano and salt, and simmer until the noodles are done.
- TO vegetable soup with chicken, serve sour cream, toasted toast olive oil, or crackers.
- The noodles for the soup can be boiled separately and placed in each plate in portions when serving to maintain the transparency of the broth.
Soup with chicken breast and vegetables is dietary because... All vegetables are not fried. This soup can also be prepared for children. If the child is small, the finished soup can be pureed in a blender.
Total cooking time – 1 hour 20 minutes
Preparation - 20 minutes
Number of servings – 4-6
Difficulty level - easily
Purpose –
How to cook –
What to cook with –
Products:
Chicken breast – 1 piece
Potatoes – 4 pieces
White cabbage – 200 grams
Tomato – 2 pieces
Carrots – 2 pieces
Onion – 2 heads
Sweet pepper – 1 piece
Leek – 1 stalk
Water – 1.5 liters
Celery greens, dill
Salt, seasoning for chicken
How to make soup:
Wash chicken breasts. To make the soup not very greasy, you can remove the skin from the breast.
Prepare vegetables. Peel the potatoes and cut into cubes. Fill with cold water.
Peel the carrots and cut into cubes or strips. Cabbage - in squares.
Cut onions and leeks into rings. Tomatoes - in slices. You can first remove the skin from the tomatoes.
Remove the finished chicken breast from the broth and cut into pieces. Strain the broth and put it back on the stove.
Add vegetables to the chicken broth: first the cabbage. Then after 5 minutes potatoes, carrots, onions and tomatoes.
Salt to taste chicken soup to taste a few minutes before the end of cooking.
When the vegetables are ready, remove the soup from the heat and sprinkle with chopped celery and dill.
Before serving, place a few chopped pieces of chicken on a plate and season with spices or chicken seasoning.
If desired, you can add sour cream or cream to the soup.
Bon appetit!
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