How to cook chicken stock. Chicken Broth Soup Recipes

How to cook chicken stock? It’s easy to make chicken broth correctly and tasty. You will need high-quality meat, clean filtered water and a small amount of spices and fresh vegetables to taste. At the end, chopped greens are added for decoration and a pleasant aroma.

Chicken broth - liquid chicken poultry, aromatic and tasteful dietary product with useful properties. It is used as an independent dish for indigestion and mild colds, for the preparation of sauces, soups, cereals, garnishes and delicious gourmet dishes - salad soups (Lao green peas with yogurt), etc.

Calorie Chicken Broth

The nutrition and richness of the broth depends on the portion of the chicken taken for cooking. From the breast with the skin peeled, a non-greasy and light broth is obtained. When using drumsticks and wings, the broth has a rich taste and rich consistency.

The average calorie content of 100 g of chicken broth is 15 kcal (2 g of protein per 100 g).

Don't be afraid to get better by eating chicken-based diet soup. Use one of several suggested recipes to prepare a tasty and healthy dish, but first culinary tricks. Nowhere without them.

Useful tips before cooking

1. To get a tasty and juicy meat, salt the broth when boiling. To achieve a beautiful clear chicken stock, add salt at the end of cooking, as in beef broth.
2. Cook with a completely closed lid to speed up the process - the risk of getting a cloudy broth due to strong boiling water and active foaming.
3. To make the broth golden, add a small amount of onion peel or unpeeled onion.
4. When preparing a diet soup, it is not recommended to use vegetable frying in vegetable oil. It increases calorie content. Passivation is undesirable for baby food.
5. The transparency of the broth depends on the fat content of the chicken pieces. Take the breast or fillet, carefully remove excess fat from the thighs and the whole carcass. The loin portion makes the product more dietary, but less rich, with a slightly expressed chicken taste, compared to products from other parts of the bird.

Classic Chicken Broth Recipe

• My chicken in running water.
• I take a large bowl (3-liter pan) to fit the gutted carcass of the bird. Pour cold filtered water.
• I put on the stove. I turn on the maximum fire, bring the water to a boil.
• The first chicken stock is drained into the sink. Pour new filtered and clean water.
• I boil, remove the foam as it forms. Reduce the temperature to a minimum.
• I cut the peeled carrots into two parts. I cook chicken with her for 15 minutes. Then I take the carrots out of the broth without removing the pan from the stove.
• I peeled the whole onion whole in the cooking broth, salt and pepper.
• I cook for 1.5-2 hours at a minimum temperature. Chicken readiness is determined using a fork. The cutlery should go easily into the meat.
• I take onion and chicken from the broth. Cooked meat can be used in the preparation of Chicken with Pineapple Salad.
• I filter and pour the broth, on top I throw the chopped branches of dill.

How to Make Chicken Breast Broth

Breast is the most healthy part of chicken. White meat contains a large amount of valuable protein (23 g per 100 g of product) with a minimum value of fat (1.9 g / 100 g). Due to this, the breast (especially in boiled form) is used in nutrition, is part of everyday diet athletes and active followers of healthy lifestyle.

The recipe is very simple. Prepare a delicious broth of chicken breast without the addition of vegetables and a large number of spices.

• Breast - 500 g
• Water - 1 L
• Salt - half a teaspoon,
• Dill - 5 g.

1. My chicken breast is running water. Sending to a pot with a 2-liter capacity. I pour water. To the salt.
2. After boiling, cook the breast on low heat for 50 minutes. I do not allow foam to spread across the broth, I clean it with a slotted spoon in a timely manner.
3. 10 minutes before readiness I throw finely chopped dill.

Serving dietary broth in a deep plate with cut pieces of breast.

How to cook an egg broth

• Chicken bones with pieces of meat - 400 g,
• Onion - 1 small head,
• Carrots - 1 piece,
• Black pepper - 4 peas,
• Fresh greens - a few sprigs of dill, spring onions,
• Bay leaf - 1 piece,
• Vegetable oil - half a tablespoon,
• Salt to taste.

1. To get a rich broth I take chicken bones with pieces of meat. I carefully sort and rinse. I send it to the pan, pour 1.5 liters of water. I bring to a boil and remove the foam.
2. Reduce the heat to a minimum. While the chicken bones languish and give away all the juices, I am engaged in vegetable dressing.
3. I clean the vegetables, cut into large pieces. Fry in a skillet. Passaged in vegetable oil.
4. I shift the vegetables to the meat base, add black pepper. I cook for 45 minutes. I set the fire weak. 10-15 minutes before the readiness I set to boil the eggs in a separate bowl.
5. I throw a lavrushka into the broth. A little salt. I let it brew for 10 minutes, removing from the stove.
6. I filter with a sieve, pour the fragrant chicken broth into plates. I decorate the top with a half boiled egg, sprinkle with herbs. I prefer chives and dill.

Noodle recipe

• Water - 2 L
• Large-sized legs - 2 pieces,
• Noodles - 100 g
• Onion - 1 small head,
• Potato - 1 piece,
• Carrots - 1 little thing,
• Garlic - half a clove,
• Bay leaf - 1 piece,
• Salt, pepper, parsley (greens and root) - to taste.

1. I wash the chicken legs, pour water. Slightly salt, throw a bay leaf and set to cook. After 10 minutes, I remove the lavrushka. After 20 minutes, I take out the boiled chicken legs and put it on a plate to cool.
2. I also clean my carrots with parsley. I cut into strips. I clean the garlic, but do not chop. I cut potatoes into cubes. I leave the whole small onion head.
3. I send vegetables to the boiling broth, season with pepper. After 10 minutes I send noodles to the broth. I do not mix. Reduce the fire to a minimum. I cook before cooking the noodles (8-10 minutes).

To make the broth more transparent, add the beaten whites of 2 chicken eggs. Bring to a boil, gently strain away the resulting protein flakes.

Soup pouring on plates. Sprinkle with crumbled greens (parsley) on top. Enjoy your meal!

How to cook chicken stock in a slow cooker

• Poultry meat - 800 g,
• Water - 2 L
• Carrots - 1 piece,
• Onion - 1 little thing,
• Bay leaf - 2 pieces,
• Salt, pepper (ground and peas) - to taste.

1. I wash the meat, remove the skin and excess pieces of fat.
2. I clean the vegetables. Cut carrots and onions into large pieces.
3. I spread the bird at the bottom of the multicooker, add vegetables along with lavrushka and black pepper on top. I pour water. Slightly salt.
4. I turn on the multicooker with the selected mode of operation "Extinguishing". I set the timer for 1.5 hours.
5. Every 20-30 minutes I open the kitchen appliance and perform a simple procedure for removing foam with a slotted spoon.
6. After completing the program, let the broth brew. After 10 minutes, I remove the cup from the slow cooker. I take out boiled chicken and use it in cooking other dishes.
7. I filter the broth with a sieve.

How to cook a broth for the patient with colds and flu

• Wings - 6 pieces,
• Onion - 1 piece,
• Garlic - 3 cloves,
• Bay leaf - 1 piece,
• Carrots - 1 piece,
• Quail egg - 2 pieces,
• Black pepper, salt, fresh herbs - to taste.

1. I wash the chicken wings, put it on the bottom of the pan. Season with bay leaf.
2. I clean the vegetables. I chop onions and carrots. I send a whole carrot to the pan without frying in the pan, and the onion is only part.
3. I pour water. I cook meat immediately with vegetables.
4. While the broth is preparing, I am engaged in garlic. I clean and finely chop.
5. After 50 minutes, the nutritious chicken stock will be ready. At the end I put finely chopped onions and pour fresh herbs, previously chopped.

Such a chicken broth for a patient with colds and flu will turn out to be very fragrant and satisfying (I do not catch vegetables). To give additional useful properties I use a boiled quail egg.

Hot cold recipe

• Whole chicken - 1.4 kg,
• Chili - 2 peppers,
• Carrots - 1 little thing,
• Onion - 1 piece,
• Bay leaf - 1 piece,
• Salt - 2 teaspoons,
• Peppercorns - 3 pieces
• Fresh ginger to taste.

1. I divide my chicken into large pieces, remove the skin. Pour water and send to a strong fire. After 5 minutes, drain the liquid, rinse the bird, wash the pan from the foam and set to boil again.
2. The temperature of the burner is reduced to medium. I put in the broth cut vegetables and spices. First, onions and carrots, after 10 minutes, pepper and ginger root cut into 2 parts.
3. I cook 40 minutes on fire a little more than the minimum. I add salt 10 minutes before the broth is ready. I decorate with greens.

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Buckwheat soup with chicken broth

• Chicken leg - 1 piece,
• Potato - 4 things,
• Onion - 1 piece,
• Carrots - 1 piece,
• Buckwheat groats - 3 large spoons,
• Allspice - 4 peas,
• Vegetable oil - 3 large spoons,
• Garlic - 1 clove,
• Dill - 1 bunch,
• Black pepper (ground) - 5 g,
• Bay leaf - 2 pieces,
• Salt - 5 g.

1. For chicken broth, take a ham, slowly in my rush, put in a 3-liter pan. Throw pepper peas, 2 bay leaves, a whole clove of garlic and salt. I bring the chicken to a boil over minimal heat, promptly removing the foam. Cooking time - 40-60 minutes.
2. I prepare aromatic vegetable passivation from onions and carrots, as for pollock under the marinade. Finely chopped onion, spread in a frying pan. I rub the carrots on a coarse grater, add after the onion. Fry in sunflower oil. I clean from the stove.
3. I remove the peel from the potatoes, wash mine and cut into medium-sized pieces.
4. I sort through buckwheat, wash several times in water.
5. When the broth is boiled, I take out the bird. Spread on a plate and gently cut into pieces. I return to the broth along with potatoes and sorted cereals. Cook until potatoes are cooked for at least 15 minutes.
6. Then I put the passivation, add salt and pepper, mix thoroughly. I languish on low heat for 5-10 minutes.
7. Remove from the stove, leave to insist, tightly closing the lid. I pour the fragrant soup on plates, decorate with chopped dill on top.

Simple and delicious chicken broth vegetable soup

Let's prepare a healthy and tasty dish based on chicken fillet and a large number of fresh vegetables stewed in a pan. It will turn out very tasty!

• Chicken fillet (fresh-frozen) - 500 g,
• Potato - 3 things,
• Petiole celery - 2 stalks,
• Green beans - 120 g,
• Cauliflower - 350 g,
• Rice - 2 tablespoons,
• Tomato - 2 things,
• Carrots - 1 piece,
• Onion - 2 heads,
• Vegetable oil - 1 large spoon,
• Salt, pepper, herbs - to taste.

1. I wash the chicken fillet and put it in the pan. I pour cold water. I put on medium heat. After 5 minutes I lay the whole onion head. I remove the foam as it forms. I cook for 15-25 minutes, depending on the size of the pieces.
2. I wash my beans, salt and cook in a separate bowl for 10-15 minutes. I sort cabbage into inflorescences. I clean the carrots, cut into small pieces. I chop celery and onions. I cut the tomatoes into cubes.
3. I filter the chicken broth. I put the fillet in a separate plate. Useful for other dishes. I wash the pan from the remnants of the foam on the walls.
4. I pour the filtered fat into the pan. I put on the fire. I put potatoes and rice.
5. In a frying pan, I prepare the frying from the ingredients prepared in advance: carrots, onions and celery. I use a little (1 large spoon) of vegetable oil. After a few minutes I lay beans. Mix thoroughly. After 5 minutes, I throw the chopped tomatoes to the vegetable mixture. Reduce the heat to a minimum and pass until the tomatoes soften.
6. In a boiling broth with potatoes and rice I spread cabbage inflorescences. After 5-8 minutes, add a fragrant vegetable base. Stir and languish for 10 minutes over low heat. At the end, I decorate the dish with a mix of greens (I use dill, parsley, green onions).

Chicken stock sorrel soup

• Water - 2 L
• Soup set - 500 g,
• Carrots - 1 little thing,
• Onion - 1 head,
• Potato - 2 tubers,
• Boiled chicken fillet - 200 g,
• Sorrel - 200 g,
• Bay leaf - 1 piece,
• Peppercorns (black) - 4 things,
• Salt - 1 pinch.

1. I’m cooking broth from the soup set. Thoroughly rinse the mixture from different parts of the chicken and lay on the bottom of the pan. I pour water in a volume of 2 liters. I throw a lavrushka and salt.
2. As it boils, gently remove the foam. While preparing the broth, doing vegetables. I peel and chop carrots (on a coarse grater), cut onions (half rings) and potatoes (straws).
3. After boiling, the potato is sent first to the future sorrel soup. I cook over low heat until the vegetable is cooked.
4. While the potatoes are boiling, I fry in vegetable oil a fragrant and tasty frying of onions and carrots. Carcass to the softness of the beam. Thoroughly interfere.
5. Together with the remains of vegetable oil, I send a pass to the pan.
6. Cut into small pieces of fillet, send to soup.
7. At the end of cooking, add sorrel. Thoroughly wash my greens, gently chop and send to the dishes. I languish for a few minutes. I interfere, taste, salt and pepper if desired.

Chicken Noodle and Potato Soup

• Water - 2 L
• Fillet - 500 g,
• Potato - 250 g
• Carrots - 100 g
• Vermicelli - 60 g
• Onion - 1 head,
• Bay leaf - 2 pieces,
• Black pepper, salt to taste.

1. I take a 3-liter saucepan and low-fat chicken sirloin. I wash the chicken in a deep bowl, cut into medium-sized pieces. I shift from the cutting board into the pan.
2. I pour water. I put to boil. After boiling, reduce the heat to a minimum and cook for half an hour. I remove the foam, do not let the broth cloud.
3. I am engaged in vegetables. I grate carrots. Chop the onion finely and drop it in the pan. After 3 minutes I send carrots to him. Passing the same amount of time. I clean from the stove.
4. I chop the potatoes into small and neat cubes.
5. I get boiled chicken from the broth. I cut into particles after cooling. I pour the chopped potatoes into the broth. After 10 minutes, the time comes for slices of fillet and carrot-onion mixture.
6. At the end of cooking, pour the vermicelli. Mix, don't stick pasta to the bottom of the pan. I cook for 5-10 minutes, add pepper and salt.

Mexican Chicken Soup

A gourmet dish with lemon grass, jalapenos and freshly squeezed lime juice for real gourmets.

• Ready broth - 1 L,
• Jalapeno pepper - 1 piece,
• Garlic - 6 cloves,
• Lemon grass (lemongrass) - 1 stalk,
• Canned chili peppers - 150 g,
• Lime juice - 50 ml,
• Olive oil - 1 large spoon,
• Chives - 1 bunch,
• Cayenne pepper - 1 piece,
• Wheat flour - 1 teaspoon,
• Chicken Breast - 800 g
• Tomatoes - 400 g
• White beans - 400 g,
• Salt, pepper, cilantro - to taste.

1. I take a capacious pan. Pouring ready chicken stock.
2. I cut jalapenos and cloves of garlic. Add chopped ingredients to the broth.
3. I put the chopped lemon grass (stem), canned chili (leave a part for passivation) and pour the lime juice, previously obtained in a juicer. I bring the broth to a boil over high heat, then reduce to a minimum. I cook for 20 minutes. Then I take out the ingredients with a sieve.
4. I'm preparing a vegetable passivation. I warm the pan with olive oil. I chop green onions and fry until soft. After that I add canned chili peppers, chopped garlic cloves and cayenne pepper. At the end I put in the wheat flour passivation. Stir, stew together for 1 minute.
5. I spread vegetables chicken breastcut into several pieces. Carcass with vegetables. Lightly fry on each side until half-cooked.
6. I spread the sauce in the pan with the meat. Add chopped tomatoes, throw white beans. I cook over low heat for 10-15 minutes, stirring thoroughly.
7. At the end of cooking I toss cilantro, salt and pepper.

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The benefits and harms of chicken stock

Chicken broth has a beneficial effect on human health, strengthens the immune system, helps in prevention colds. The broth is actively used for medicinal purposes for colds and flu, to stimulate the release of digestive juice in case of hypoacid gastritis, to dilute thick sputum in case of bronchial inflammation, as a liquid nutrition for patients undergoing surgery.

The composition of the broth contains useful substances such as iron, sodium, manganese, cysteine.

Harm and contraindications

A broth made from quality meat is practically harmless when consumed in reasonable amounts, but not for everyone. Doctors strongly recommend not eating a light diet product for people suffering from urolithiasis and gout.

In other cases, chicken broth is a source of nutrients and trace elements, a tasty and fragrant product of simple preparation.

Eat right and be healthy!