Homemade chicken soup: recipes and cooking features

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Homemade chicken soup is an excellent meal for everyone. Since such a bird is kept in favorable conditions, its meat is more dietary. The broth from such a chicken is perfect for convalescent patients, as well as for people with a weakened body. It can be noted that poultry meat differs in appearance and texture. It has a lighter shade and is denser to the touch. However, this should not be a cause for concern. When cooked, it will not be tough if cooked according to certain rules.

Cooking Features

How to cook poultry? Unlike commercially grown broilers, domestic chicken has denser meat. Therefore, when cooking it, it is advisable to use a small fire, and it must be cooked for a long time. Only in this way will you get a delicious broth and tender meat.

Recipes for home-made chicken soups may vary, but noodles are considered classics. Children especially like this dish. How to prepare it?

Homemade chicken soup

To make homemade chicken soup, you will need the following ingredients:

• 1 kg chickenmeat with bones;
• 2 bay leaves;
• 1 small onion;
• 2 garlic cloves, cut into pieces;
• 1 teaspoon dried thyme or 2 sprigs fresh;
• 5 liters of water;
• 400-500 grams of egg noodles;
• 3 celery stalks, finely diced;
• 2 large carrots, quartered lengthwise and thinly sliced;
• 1 medium onion, finely chopped (in addition to above halves);
• S alt and ground black pepper, to taste;
• 4 tablespoons fresh parsley, chopped;
• 4 tablespoons fresh chopped dill.

How to cook broth?

Homemade chicken soup, the recipe of which is given in this article, is very easy to prepare. Divide the bird into pieces (cut off wings, legs, etc.). Then use a heavy, sharp knife to cut the carcass across the bones. This will expose the marrow and release it into the broth (very helpful as it contains a lot of iron). Leave the legs intact, do not cut off the skin and fragments of fat from them.

In a large soup pot, combine chicken pieces with 2 bay leaves, onion halves, 2 garlic cloves, sliced, and 1 teaspoon dried thyme. Add 5 liters of water and bring to a boil. Using a large spoon, remove and discard any foam that rises to the top. Reduce the heat to a low simmer and simmer, partially covered, for an hour and a half. The broth shouldit barely bubbles. Only in this way will homemade chicken meat be tender and the broth rich.

What to do next?

After that, remove the chicken pieces, and once they are cool enough, separate the meat from the bones (later you will put the meat back into the soup). Remove the bones. Cover the meat with foil or a lid to keep it from drying out.

Delicious homemade noodle soup with chicken will turn out as follows. Strain the broth into a large heatproof bowl using a sieve. If you want to get rid of excess fat, place a paper towel on the bottom of the sieve.

After that, rinse the pot in which you cooked the broth and put it on medium heat. Add 2 tablespoons of olive oil and fry 3 finely chopped celery stalks, 2 thinly sliced carrots and an onion. Season with s alt and simmer over medium heat for 5 minutes, or until vegetables soften.

Cooking soup

Pour the chicken broth back into the pot, add s alt and pepper to taste. Bring to a boil and continue cooking for another 15 minutes. Add shredded chicken and egg noodles and continue to cook until noodles are tender. Turn off the heat and add fresh parsley and dill to the homemade chicken soup. Pour into bowls and serve.

As you can see, this cooking method is not difficult. If desired, soup with homemade noodles and chicken can also be made, the recipe of which is completely identical. To knead the dough for pasta, you need only three ingredients: eggs, flour and water. Just roll it into thin layers, cut and dry. Its consistency is similar to dumplings, so there should be no difficulties.

Other options

This is a classic way to cook poultry, but far from the only one. There are many different first courses that are easy to make at home. For example, you can cook kharcho soup from homemade chicken. Although traditionally made with beef, there is also a poultry variant.

This is a spicy spicy soup that is cooked with lots of herbs and spices. A special component of this dish are walnuts, which act in the same way as dairy products. They allow you to soften the sharp taste of the stew and give the soup a softer and more pleasant texture. If you do not eat spicy food, you can reduce the amount of spices recommended in the recipe.

To make this homemade chicken soup, you will need the following ingredients:

• 1 kg chicken thighs (6-8, depending on their size), skinless and boneless;
• 2 liters of chicken broth;
• 5 prunes (dried plums), pitted;
• 1/2 cup tomato paste;
• 1 cup long grain rice;
• 3 red onions, large (or 4 if small or medium), finely chopped;
• 2 bunches cilantro, fresh, finely chopped (about 1 cup);
• 2bunch fresh parsley, finely chopped (about 2 cups);
• 3-4 garlic cloves, peeled;
• Table s alt;
• 1 green chili (such as serrano or jalapeno), fresh;
• 1 red chili pepper (like Fresno pepper), fresh;
• 1 cup walnuts, finely chopped;
• 2 tablespoons coriander, ground;
• 2 tablespoons mint, fresh, chopped or 1 tablespoon dried mint;
• 1 tablespoon fenugreek, ground (may substitute mustard seeds);
• 2 bay leaves;
• Black pepper to taste.

How to cook?

Cut the chicken thighs into 2-3 cm pieces and place in a large 4 liter saucepan. Add chicken broth, prunes and tomato paste. Bring to a boil, then reduce heat and simmer for 30 minutes.

Add rice, red onion, half chopped cilantro and half parsley and simmer for 15 more minutes.

Meanwhile, sprinkle the garlic cloves with a pinch of s alt and chop them finely. Halve the peppers, remove the seeds and chop finely. In a bowl, mix the garlic and peppers with the walnuts and add the remaining chopped parsley and cilantro. Pour about 1 cup of the hot stock from the soup into the mixture and stir until smooth. Pour the resulting mixture back into the simmering soup and add the coriander, mint, fenugreek and bay leaf. Simmer soup for 10 more minutes, then season with s alt and pepper to taste. Pour into shallow bowls and serve with wheat or corn tortillas.