Light chicken breast soup. Chicken breast noodle soup Chicken breast soup recipe

Chicken breast soup is probably one of my favorite soups. It always turns out very tasty and quite dietary. A true classic of taste. Children, teenagers, adults and old people like this soup. Not a drop of oil, with rich chicken broth.

Add salt to the soup at the very end, bringing it to the desired taste. Then the amount of salt will be reduced.

Cut the chicken breast into large pieces.

Pour 2.5 liters of cold water into a saucepan and put on fire. Place meat in water. Turn up the heat to high and bring to a boil. Reduce heat. Using a slotted spoon, carefully remove the rising foam and continue cooking over low heat.

Peel the potatoes and carrots, wash and chop. Place the chopped vegetables in the pan with the cooking meat and simmer over low heat until cooked.

My kids don't like onions in soup, so I boil the whole onion and then remove it from the pan. If you don’t have such “childhood difficulties” with onions, then just chop them finely and cook them together with vegetables. Your dietary chicken breast soup will benefit from this.

Chicken breast cooks quickly, and the cooking time for breast soup depends on the cooking time for the potatoes. Cook the soup over low heat, do not allow it to boil too high, so that the broth turns out clear and, as they say, “does not saponify.”

So, the potatoes are cooked, the meat is ready, add the “star” pasta filling. Mix immediately so that it doesn’t stick together and you don’t end up with one big dumpling. Salt and pepper to taste. Put in a bay leaf. Continue cooking over low heat until the “stars” are ready.

Remove from heat, bring to final taste, sprinkle with finely chopped dill.

Diet soup with chicken breast is ready!

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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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.

How often do we not have enough time to prepare delicious homemade food, and therefore many housewives, heading home from work, buy semi-finished products to quickly feed their family.

We suggest you move away from your usual purchases of food that is not always healthy and feed everyone who is hungry with a quick, light and at the same time quite filling soup. We will prepare a very tasty chicken breast soup with noodles.

To do this, we need to purchase chicken breast or chicken breast fillet. Fillet, of course, will cost more, so practical housewives usually opt for a whole chicken breast. You can allocate part of it to prepare a delicious homemade lunch, and from the rest of the fillet you can immediately make chops or twist it into minced meat and fry cutlets.

What’s especially good is that you don’t need any special skills to prepare this soup; even a novice housewife can make it easily and simply. An undoubted advantage is that it saves the family budget, since the first course is prepared from accessible and inexpensive products.

Since our soup requires the presence of noodles, you also need to buy it, or you can cook it yourself. As always, the choice is yours! We offer 5 recipes for homemade noodle soup with chicken breast.

TIME: 50 min.

Easy

Servings: 4

Ingredients

Chicken breast or part of chicken – 400 g;
Purified water – 2 l;
Potatoes – 2 pcs.;
Carrots – 1 pc.;
Onions or sterling – 1-2 pcs.;
Salt - to taste;
Bay leaf – 1 pc.;
Mixture of peppers - optional;
Parsley
For the noodles:
Chicken egg – 1 pc.;
Flour (highest or 1st grade) – 1.5 tbsp;
Regular kitchen salt – 1 tsp.

Preparation

Let the broth cook. Wash the breast well, separate the required amount of meat (along with the bone) and, loading it into cold water, put it on the fire.

Do not forget to monitor and promptly remove scale from the broth as soon as it begins to appear.

Peel the carrots with a housekeeper knife and cut into rings. Peel the onion and divide into halves.

Add them to the chicken broth 20 minutes after it starts to boil. 10 minutes will be enough for them to give all their flavor to the broth.

It's time to start making homemade noodles.

Don't worry, it won't take long! While the broth is cooking, you will be able to cook it quite well.

Pour about a glass of sifted flour into a bowl, make a hole and pour a chicken egg, lightly beaten with salt, into it.

Knead the stiff dough. Roll it out into a thin layer (dust with flour).

For ease of cutting noodles, divide the layer in half or into four parts and then fold each into a triangle. We cut the noodles at our own discretion, thinly or not very thinly.

Shake with your hands, lightly sprinkle with flour, and leave to dry. In general, from this amount of ingredients you will get about 200 grams of excellent homemade noodles.

Peel the potatoes and cut into cubes.

Remove meat and onions from the broth. And then add the potatoes.

You can throw away the onion; it has fulfilled its role, and cut the chicken breast meat into portions and then put it back into the soup.

About five minutes after we loaded the potatoes, we throw in homemade noodles, about 50 grams. Add salt, bay leaf and pepper.

Let it simmer for another 5-7 minutes and our aromatic chicken breast soup with noodles is ready.

Chicken soup with mushrooms and noodles

To diversify your everyday lunch menu, prepare not just chicken soup with noodles, but also one with mushrooms. It is cooked without potatoes, easily and simply, due to the mushrooms it turns out very aromatic. We suggest not frying vegetables to make lunch light. And be sure to cook with delicious homemade egg noodles, do not replace them with any pasta.

Ingredients

chicken meat - half a carcass (750-800 g);
dried basil, dill and coriander seeds - 0.5 tsp each;
small chili pepper – 1 pc.;
black peppercorns – 4-5 pcs.;
onion – 1 pc.;
carrots – 1 pc.;
mushrooms – 120-150 g;
salt and pepper - to taste;
homemade noodles – 150-160 g;
fresh herbs - for serving.

Preparation

Wash the meat, put it in a saucepan, pour water, set it on the fire and bring to a boil. When the broth begins to boil, use a small sieve to skim off the foam. Add salt, add herbs and spices to the broth, rub dill and coriander seeds with your fingers to make it more fragrant. Cover with a lid and cook for 40 minutes.
When the chicken is ready, remove it from the broth and cool.
Peel the onion, wash and cut into cubes, add to the broth.
Add carrots cut into cubes or shapes there (it will look very beautiful in the soup).
Wash, cut the mushrooms into thin slices and add to the soup. An extraordinary aroma will immediately follow.
Add ground black pepper to your taste. If necessary, add salt and cook for 10 minutes.
Remove the cooled chicken from the bones and cut into slices.
Add homemade noodles to the soup, do not stir immediately, you want them to set slightly in boiling water. Cook for another 3 minutes.
Place the pieces of meat into the pan and stir. Bring to a boil again and you are ready to serve.
When serving, sprinkle the first dish with chopped fresh dill and green onions.

Advice! If you grow lemon at home, add a couple of finely chopped green leaves to the soup. It will turn out very tasty and aromatic.

Chicken soup with egg and homemade noodles

You can cut boiled and peeled eggs into halves and place them on a plate when serving. Some people add beaten raw eggs to the soup a couple of minutes before the end of cooking. Or you can make the first course more sophisticated - with poached eggs.

Ingredients

chicken meat - half a carcass;
onion – 1 pc.;
carrots – 1 pc.;
homemade egg noodles – 200-250 g;
eggs – 3-4 pcs.;
seasonings for poached eggs (dried dill, thyme, parsley) - to taste;
fresh herbs - for serving.

Preparation

Pour water into the pan, transfer the chicken and set on fire. Throw the peeled onion and carrots into the broth. Bring to a boil, skim off the foam, turn the heat to low and cook until the chicken is done.
Remove the finished meat, cool and cut. Strain the broth.
Now prepare the poached eggs. Cut the cooking film into 15x15 squares and place it over the mug, forming a recess. It is advisable to lubricate the film with olive oil so that the egg can be easily removed. Add spices, salt and pepper to the cavity, beat in the egg, pull the edges of the film and tie the bag with thread. Do this with all the eggs, then transfer them to boiling water and cook for 5-6 minutes.
Bring the finished broth to a boil, place homemade noodles in it and cook for 5 minutes.
Take out the poached eggs, cool and remove the bags. Place the resulting boiled egg roses into portioned plates, also arrange the chicken meat and pour in the noodle soup. Finely chop the greens and sprinkle over the soup. It turns out very beautiful. This is how easy it is to prepare a small culinary masterpiece at home.

Asian style chicken noodle soup

Lunch is prepared in a good, rich vegetable broth, for which half of the onion and garlic must be cooked in chopped form. All products are simple and affordable; rice noodles can now be bought in any supermarket. Please note that no salt is used when cooking the soup; the desired taste is achieved thanks to soy sauce when serving.

Ingredients

carrots – 1 pc.;
onions – 2 pcs.;
garlic – 2 heads;
young cabbage – 300 g;
green chili pepper – 1 pc.;
rice vinegar - 1 tbsp. l.;
cloves – 3 pcs.;
chicken breast – 200 g;
rice noodles – 1 pack (250 g);
cilantro – 1 medium bunch;
green onions – 5-6 feathers;
red chili pepper - half a pod;
soy sauce - for serving.

Preparation

Peel the carrots, wash them and chop them large.
Peel the onions and garlic. Cut one onion in half, chop the second into thin half rings. Cut one head of garlic into slices.
Cut half the cabbage as desired, even coarsely.
Cut the green chilies in half and remove the seeds.
Place all the prepared vegetables in a saucepan, pour in water and rice vinegar, throw in the cloves and place on the stove. Bring to a boil and reduce heat to medium until the broth is simmering. Cook for 20-25 minutes.
Wash the chicken meat and cut into thin strips.
Finely chop the remaining cabbage.
Strain the finished broth into another pan. Bring it to a boil again, add chicken meat to the broth, after 1-2 minutes add cabbage, after another minute add rice noodles. Cook the soup until the noodles are ready (the time should be indicated in the instructions on the package).
Rinse and finely chop the cilantro and green onions. Cut the red pepper into rings.
Pour the delicious Asian chicken soup into bowls, sprinkle herbs on top, put 2-3 chili peppers and pour over soy sauce (1 tablespoon will be enough for a serving). Ideally, to make it truly like in Asia, when serving the soup, soybean or wheat sprouts are also placed on top.

Chicken soup with vegetables and noodles in a slow cooker

Chicken noodle soup can be prepared in a slow cooker in several ways. Separately, cook the chicken in a saucepan, fry the vegetables in a multi-cooker bowl, then pour the broth over them and prepare the soup. Or prepare the broth immediately in a slow cooker, and fry the vegetables separately in a frying pan and then add to the soup.

Ingredients

chicken carcass – 1.2-1.3 kg;
salt - to taste;
onions – 2 pcs.;
carrots – 2 pcs.;
celery root – 200-250 g;
bay leaf – 2 pcs.;
allspice and black peppercorns - 4-5 pcs.;
celery stalk – 1 pc.;
bell pepper – 1 pc.;
potatoes – 2-3 pcs.;
butter – 30-40 g;
homemade noodles – 200-250 g;
green onions and dill - for serving.

Preparation

Rinse the chicken carcass, divide it into 7-8 pieces and place in a pan. Pour in some water to make a rich broth (2-2.5 l). Add thoroughly washed vegetables to this (celery root, one carrot and one onion in the peel, cut in half) and send to the fire. When the broth begins to boil, remove the foam, add salt and add a bay leaf and peppercorns. Cook for half an hour, the chicken has young and tender meat, so this time will be enough.
In the meantime, prepare the vegetables. Cut the celery stalk at an angle, chop the carrots and bell peppers into thin strips, potatoes into medium cubes, and onions into very small cubes. In the multicooker bowl, set the “Fry” mode, melt the butter and add all the prepared vegetables, except potatoes. Fry for 8-10 minutes.
Remove the chicken from the pan, strain the broth and pour it into the multicooker bowl with the fried vegetables. Add potatoes here, set the “Cooking” or “Soup” mode for 20 minutes.
During this time, cut the chicken into large pieces, wash and finely chop the greens.
5 minutes before the end of the program, transfer the noodles to the multicooker bowl.
When serving, place pieces of meat into portioned plates, pour in the soup and sprinkle with herbs.

Cooking tips

In order to obtain a clear broth, the chicken must be rinsed very thoroughly under running water and the fat and skin removed. During the cooking process, constantly skim off the foam and do not allow it to boil too much.
Make your own homemade egg noodles. Sift the flour onto a work surface, make a well in the center, crack an egg into it, add a little salt (some people also add a little butter) and knead into a stiff dough. Kneading is quite difficult, but still try to do it without adding water - just flour and eggs. Due to this, the finished noodles will not have a boiled appearance.
To make the broth rich and tasty, buy homemade chicken soup.

In addition, it is also very useful, because it is used as one of the main ones in diets and in recovery from illness or training. A light chicken soup is a great way to start your morning, and a rich chicken soup is an excellent option for a winter lunch: it will perfectly warm you up and invigorate you.

The soup can be cooked from any part of the chicken: giblets, fillets, hearts, breasts, wings, legs, liver, necks. Usually they cook soup from chicken breast: it is light, but at the same time satisfying and very tasty. Almost all cuisines in the world have recipes for making such soup. you can choose the one you like.

The most important thing in chicken soup is the broth. As a rule, it is cooked separately from all other ingredients. They can be a variety of cereals, pasta, legumes, vegetables, mushrooms, meat, cheese, cream and other additives.

Classic chicken breast soup recipes

Soups according to classic recipes are prepared quickly and turn out delicious. This is ideal for a weekday family lunch or a morning snack.

Chicken soup with vegetables

Ingredients:

Chicken breast – 0.5 kg;
Carrots – 2 pcs.;
Onions – 1 pc.;
Potatoes – 4 pcs.;
Greens (any) - to taste;
Spices: bay leaf, ground black pepper and peas, salt to taste.

Preparation:

Rinse the chicken and cut into pieces. Place in a saucepan of cold water and bring to a boil. Remove the foam. Add spices, keep the heat low and cook until tender. Then remove the chicken from the pan.

Peel and cut the potatoes, add to the broth, bring to a boil and cook over low heat for 15 minutes.

Finely chop the onion, grate the carrots, add the vegetables to the broth. 5 minutes before the end of cooking, add spices if necessary.

Place the meat in the pan with the vegetables. When serving, add chopped herbs.

Chicken soup with broccoli

Products:

Chicken breast – 1 pc.;
Potatoes – 4 pcs.;
Broccoli – 350 g;
Onions – 1 pc.;
Celery (stems) – 5-6 pcs.;
Carrots – 1 pc.;
Leeks – 2 pcs.;
Vegetable oil – 2 tbsp. l.;
Seasonings: salt, black peppercorns, bay leaf, ground black pepper to taste.

Preparation:

Wash and peel the vegetables. Cut carrots and onions into two halves. Cut one part into large cubes.

Wash the breast, put it in a saucepan, cover with cold water. Add chopped vegetables and 2 stalks of celery, seasonings. Cook over high heat until it boils, then reduce the heat to low and cook for 40 minutes, skimming off the foam.

At this time, wash the broccoli and divide it into florets. In a separate saucepan, bring water to a boil. Put cabbage in it and keep the fire low. Cover with a lid and cook for about 7 minutes. Remove the cabbage from the pan and place in cold water. When it cools, cut into small pieces.

Prepare half of the vegetables that are not chopped. Cut carrots, onions and celery into small cubes, leeks into slices, potatoes into small cubes.

Remove the finished chicken from the broth, cool and cut into small pieces. Strain the broth, remove all vegetables and seasonings from it.

Place the pan in which the chicken breasts were cooked over medium heat. Pour oil into the broth and add vegetables. Simmer everything, stirring, for 5 minutes.

Place potatoes in a saucepan with vegetables. Simmer for another 5 minutes, stirring. Pour in the broth and mix well. Cover the pan with a lid and simmer the soup over low heat for 15 minutes. Then add the chopped meat, add salt and pepper to taste. Cook the soup with the lid open for another 5 minutes, then add the broccoli. The soup is ready.

Quick soup recipe

If you have very little time, you can whip up a light but tasty soup. It will take you less than an hour to prepare a filling meal.

Chicken soup “4 x 10”

Ingredients:

Chicken breast - 1 pc.;
Carrots – 1 pc.;
Potatoes – 3 pcs.;
Cabbage (small) – 0.5 heads;
Onions – 1 pc.;
Seasonings - salt, black pepper, any others to taste.

Preparation:

Cool the meat, chop it, put it in a saucepan with cold water and bring to a boil, skimming off the foam. After boiling, cook for 10 minutes.

At this time, prepare the vegetables: peel everything, cut the potatoes into cubes, carrots into strips, chop the cabbage, finely chop the onion.

Add cabbage to broth, cook for 10 minutes. Then add the rest of the vegetables and cook for another 10 minutes. Add seasonings, salt, let it brew for 10 minutes.

Original chicken soup recipes

You can prepare a fairly simple, but at the same time original soup by adding unusual vegetables, smoked meats, cheese or croutons.

Soup with croutons

Products:

Chicken breast – 1 pc.;
Carrots – 1 pc.;
Onions – 1 pc.;
Potatoes – 2 pcs.;
Garlic – 2 cloves;
Greens (any) - to taste;
White bread – 4 slices;
Seasonings: salt, ground black pepper - to taste;
Vegetable oil – 1-2 tbsp. l.

Preparation:

Wash the chicken and cut into pieces. Place in a saucepan with cold water and bring to a boil. Skim off the foam, add salt and cook over medium heat for 40 minutes.

At this time, prepare the vegetables: cut the potatoes into small pieces, carrots into strips, and onions into cubes. Fry onions and carrots in vegetable oil until golden brown.

When the broth is ready, remove the meat, separate it from the bones, and strain the broth. Then put the chicken back into the broth. Turn the heat to low, add the potatoes and bring to a boil. After boiling, add the frying agent and cook until the potatoes are cooked.

You also need to prepare croutons. Cut the bread into cubes. Peel and chop the garlic. Heat vegetable oil in a frying pan and add garlic to it, fry until golden brown. Remove the garlic, place the bread in the oil and fry until crust appears.

When the soup is ready, add chopped herbs to it. Remove from heat. Serve the croutons separately for the soup.

Creamy chicken soup "Original"

Products:

Chicken breast (chopped) – 3 cups;
Bacon - 2 strips;
Potatoes – 0.5 kg;
Onions – 1 pc.;
Chicken broth – 6 tbsp;
Wheat flour – 3 tbsp. l.;
Corn (frozen) – 3 tbsp.;
Cream – 0.5 tbsp;
Tomato – 2 pcs.;
Lime – 2 pcs.;
Avocado – 1 pc.;
Cilantro – 1 bunch;
Seasonings – ground black pepper, salt – to taste.

Preparation:

Cut all ingredients into small cubes. In a cast iron container (preferably a saucepan), heat the vegetable oil and fry the bacon in it until lightly browned. Add the onion and cook over low heat for about 3 minutes, stirring. Then sprinkle with flour and, stirring, fry for another 3 minutes. In this case, the flour should change color quite a bit.

Add potatoes and pour in the pre-prepared broth, bring to a boil over high heat. Then reduce the heat and simmer until the potatoes are softened (about 5 minutes). Place the chicken and corn in the pan and bring to a boil again. Then add cream and cook for 2 minutes.

Cut the tomatoes and avocado into small cubes, cut the lime into wedges, and finely chop the cilantro. Serve the soup in deep bowls, adding these ingredients. You can sprinkle ground pepper on top.

Recipes from the peoples of the world

Breast soup is held in high esteem in many countries of the world and everywhere it is prepared in a special way, giving the dish a unique flavor of the country. Asian cuisine offers original recipes. Fortunately, the range of products on store shelves makes these dishes accessible to us.

Chicken breast soup “Asian”

Ingredients:

Chicken breast – 1 piece;
Shrimp (preferably king) – 400 g;
Rice noodles (pho) – 300 g;
Dried shiitake mushrooms (you can use oyster mushrooms) – 20 g;
Fresh ginger – 1 tsp;
Leek – 1 pc.;
Onions – 1-2 pcs.;
Green onion – 1 bunch;
Garlic – 2 cloves;
Celery – 1 pc.;
Carrots – 2 pcs.;
Sweet bell pepper (red) – 1 pc.;
Miso paste – 1 tsp;
Soy sauce – 4 tbsp. l.;
Rice vinegar – 1 tbsp. l.;
Olive oil – 3-4 tbsp. l.;
Brown sugar – 1 tsp;
Seasonings: ground chili pepper - 1 pinch.

Preparation:

Soak mushrooms in water for 45 minutes.

Peel the vegetables. Pour cold water over the meat, add onion, celery, carrots and bring to a boil. After boiling, skim off the foam and simmer over low heat for 40 minutes.

Remove the meat and vegetables and strain the broth. Separate the meat from the skin and bones and cut into small pieces.

Cut the leeks into rings, carrots and bell peppers into strips, chop ginger root and garlic.

Heat oil in a frying pan. Remove from the water and squeeze out the mushrooms, fry, stirring, in oil for 8 minutes. Then remove them from the oil and add the leeks, carrots, chilli peppers, leeks, ginger and garlic to the frying pan and fry for about 5 minutes. Then add soy sauce and simmer the vegetables for 15 minutes until they become soft.

Then add mushrooms to them, mix and set aside.

Boil the noodles separately.

Pour boiling water over the shrimp and leave for 5 minutes, remove the shell, intestinal vein and heads.

Heat the oil in a frying pan, fry the garlic in it for 2 minutes, add the shrimp and fry for another 2 minutes, stirring constantly. Then pour in soy sauce (1 tbsp) and fry for another 3-4 minutes. Leave the shrimp in the covered pan.

At this time, bring the strained broth to a boil, add miso paste, vegetables, mushrooms, rice vinegar, meat and cook over low heat for 5 minutes. Then add soy sauce and sugar to taste.

Serve the soup by placing noodles, a few shrimp with garlic sauce on the bottom of a deep plate, pour the broth with chicken, mushrooms and vegetables over everything, sprinkle with green onions on top.

Soup “Spicy Thai”

Ingredients:

Chicken breast – 200 g;
Lime leaves – 6 pcs.;
Galangal (root) – 3 pieces;
Coconut milk – 1 l;
Fish sauce – 2 tbsp. l.;
Sugar – 1 tsp;
Lemon juice – 1 tbsp. l.;
Champignons – 100 g;
Lemon grass – 1 tbsp. l.;
Seasonings: ground chili pepper – 1 tsp.

Preparation:

Bring coconut milk to a boil, add lime leaves, lemon juice, fish sauce, galangal root, sugar, lemongrass and pepper. Cook over low heat for 5 minutes.

Cut the chicken into small pieces. Add meat and mushrooms to milk. Cook over low heat for 5 minutes. You can add sugar, fish sauce or lemon juice. If the soup turns out to be very thick, you can thin it with coconut milk or warm water.

Serve the soup with finely chopped fresh basil or mint.

Chicken soup: Mexican recipe

Products:

Chicken breast – 500 g;
Canned corn – 250 g;
Sweet pepper – 2 pcs.;
Canned beans with chili – 250 g;
Potatoes – 3 pcs.;
Greens (dill) – 1 bunch;
Chicken broth – 2 l;
Onions – 1 pc.;
Carrots – 1 pc.

How to cook:

Boil chicken broth. Add corn, beans and potatoes to it.

Fry sweet bell peppers and onions in vegetable oil and add to the broth. Add spices (salt and pepper) to taste.

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Similar materials

Many housewives use chicken to prepare first courses, as it is prepared very quickly and simply, and the chicken broth turns out tasty and dietary. Girls eat this soup when losing weight, and chicken broth is also allowed to be consumed during illness. Let's look at a few simple options on how to cook delicious and unusual

Recipe No. 1

For this first dish we need the following ingredients:

Chicken breast - 2 pcs.;

Onion - 2 pcs.;

Carrot - 1 pc.;

Potatoes - 3 pcs.;

Celery root - 1 pc.;

Vegetable oil - 2 tsp;

Bay leaf, peppercorns and red pepper, salt.

The process of preparing this delicious dish is as follows: the peeled ones must be placed in a pan, filled with water and put on fire. As soon as the water boils, you need to add and prepare the broth. Don't forget to remove the celery afterwards. Add diced potatoes to the broth. Onions must be cut into rings and carrots into strips. Next, they need to be fried in a frying pan and then added to the broth. In 10 minutes. you need to add salt, pepper and bay leaf. Cook for another 7 minutes. and put in the breasts. When serving the soup, garnish it with herbs. The soup from which we reviewed turns out very tasty.

Recipe No. 2

The next recipe we'll look at is chicken breast and milk soup. For this we need the following products:

Milk - 200ml;

Water - 200ml;

Chicken breast - 300g;

Onion - 1 pc.;

Cream - 100g;

White wine - 75g;

Butter - 1 tbsp;

Wheat flour - 2 tbsp;

Yolk - 1 pc.;

This unusual chicken breast soup is prepared as follows: cut the chicken into small cubes and place them in a pan. Send chopped onions, milk and water there. Cook over high heat for 8 minutes. Meanwhile, in a separate bowl, mix flour and butter. To achieve smoothness, use a little broth. Next, add this mixture to the soup and cook for about another minute. We also add egg and cream to the broth. Reduce gas, add salt, pepper and wine. That's it - the dish is ready! This chicken breast soup will diversify the already so boring familiar first courses.

Recipe No. 3

I think you have already realized that we are not interested in ordinary recipes, so the next chicken breast soup will not be simple. For this dish we need the following ingredients:

Chicken breasts - 1kg;

Carrots - 2 pcs.;

Celery stalk - 1 pc.;

Onion - 1 pc.;

Lemon - 1 pc.;

Water - 2l;

Parsley, salt and pepper.

Now let's look at the process of preparing this dish. We cut the breast into slices, and carrots and celery into small cubes. Place vegetables and chicken in a saucepan and bring to a boil. After this, reduce the heat and cook for 30 minutes. You need to add lemon juice and herbs to the finished soup. That's it, the dish is ready, you can serve it on the table.

The presented recipes for first courses are very simple, and even a novice cook can prepare them. As a result, you will get a tasty and healthy dish. It will appeal to your husband, who loves to eat delicious food, and to you, a woman who watches her figure. Well, and your kids, who will certainly love the lightness of this soup.