How long to cook chicken soup?

Cook chicken soup for 1 hour.

Chicken Soup Recipe

Foods in a 3 liter saucepan

Chicken – 400 grams

Onion – 1 large onion

Carrots – 2 medium pieces

Garlic – 2 cloves

Potato – 2 large potatoes

Vermicelli – 2 tablespoons

Vegetable oil – 2 tablespoons

Salt – 1 level tablespoon

Peppercorns – for a shade of pungency – 5 pieces, for a pungent taste – 10-15 pieces

Greens – to taste (parsley, dill)

How to cook

• Pour 3 liters of water into a 2-liter saucepan and put on fire.
• Wash the chicken, inspect the skin for the remains of feathers, and put in a saucepan, add lavrushka, peppercorns, salt.
• Bring to a boil and cook for 40 minutes, during this time any chicken meat will be cooked and the broth will become moderately fat. If you cook for longer, the broth will become more and more rich, and the meat, accordingly, will be softer.
• When the broth is boiled, strain it so that the peppers and spices do not get into the plates, return to the pan and over the fire.
• Put the chicken on a wide plate, cool for 5-10 minutes and disassemble: leave the meat, remove to taste or leave the cartilage and skin. Cut the edible parts and return to the boiling broth.
• While the water is boiling again, peel and cut the potatoes into soup.
• Peel and chop the onions, garlic and carrots, the easiest option is to throw them raw directly into the soup, but you can also fry in oil. Put in soup 10 minutes after placing the potatoes.
• Lay the vermicelli.
• Serve with fresh chopped herbs, sour cream and white bread.

Delicious facts

What kind of chicken to take for soup

– or 3 thighs weighing 150 grams each, for a rich soup with a lot of meat

– or 4 wings weighing 100 grams each, for fatty but not very meaty soup

– or, for dietary soup, 1 fillet weighing 300 grams, for not very dietary – fillet with skin

– or chicken legs – 5-6 pieces depending on the size

– or a quarter of a whole small chicken

What you can avoid in chicken soup

You do not need to add potatoes to the soup, but keep in mind that then the soup will be less nutritious, and therefore it is better to replace the potatoes with something. Add a little more carrots and noodles to the chicken soup, and when the soup is cooked, place the hard-boiled chicken eggs on the bowls. You can also not add noodles, replacing it with rice – 3 tablespoons of rice with a slide is enough for a 3-liter saucepan – better than round grain.

How to make chicken soup tastier

Chicken soup perfectly combines sweetish vegetables – broccoli cabbage, bell peppers, tomato, leeks, zucchini – they can be chopped and added to vegetables when fried or in 10-15 minutes directly into the soup. You can also add celery and sorrel.

To make chicken soup a complete and very nutritious dish, add 100 grams of melted cheese 2 minutes before cooking ends. Instead of noodles, you can use homemade noodles or even make dumplings.

What kind of chicken to take for soup

Chicken with skin and bones is perfect for soup: the skin will give the broth fat content and nutritional value, the bones will have aroma, and the meat from the bone parts of the chicken will be the softest. But for a diet, you can cook fillet soup, or use the same bone parts of the chicken, but with a larger volume of water.

How to serve chicken soup

It is delicious to serve sour cream, white croutons (directly in the soup or in a bite), herbs and even fresh lemon juice on the table with chicken soup. Toast with cheese is perfect for a snack.