Chicken home soup: recipes and cooking features

Soup from home chicken is an excellent meal for everyone. Since such a bird is kept in favorable conditions, its meat is more dietetic. 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 is different in appearance and texture. It has a lighter shade and is more dense to the touch. However, this should not be a cause for concern. In the finished form it will not be tough if you cook it according to certain rules.

Features of preparation

How to cook poultry? Unlike broilers grown in an industrial way, homemade chicken has more dense meat. Therefore, when cooking it is desirable to use a small fire, and even cook it for a long time. Only in this way you will get a delicious broth and tender meat.

Recipes of soups with chicken, at home prepared, can be different, but the classics are noodles. Especially this dish is like children. How to cook it?

Homemade chicken soup

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

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

How to cook broth?

Soup from a domestic chicken, the recipe of which is given in this article, is prepared very easily. Divide the bird into pieces (cut off the wings, legs and so on). Then use a heavy sharp knife to cut the carcass across the bones. This will expose the bone marrow and release it into the broth (this is very useful, because it contains a lot of iron). Leave the legs intact, do not cut off their skin and fragments of fat.

In a large soup pot, mix chicken pieces with 2 bay leaves, halves of onion, 2 garlic cloves and 1 teaspoon of dried thyme. Add 5 liters of water and bring to a boil. Using a large spoon, remove and discard any foam that rises up. Reduce the heat to a slight boil and cook, partially covering the lid, for an hour and a half. The broth should be bubbly at the same time. Only in this way the homemade chicken meat will turn out to be tender, and the broth - rich.

What to do next?

After that, take out the chicken pieces, and as soon as they become cool enough, separate the meat from the bones (later you put the meat back in the soup). Clean the bones. Cover the meat with foil or lid to keep it dry.

Delicious soup noodles at home with chicken will be as follows. Strain the broth in a large heat-resistant bowl by means of 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 saucepan in which you boiled the broth, and put it on medium heat. Add 2 tablespoons olive oil and fry 3 finely chopped celery stalks, 2 thinly sliced carrots and a bulb. Salt and cook over medium heat for 5 minutes or until softened vegetables.

Preparation of soup

Pour the chicken broth back into the pan, put the salt and pepper to taste. Bring to a boil and continue to cook for another 15 minutes. Add chopped chicken and egg noodles and continue to cook until noodles are ready. Turn off the heat and add fresh parsley and dill to the ready-made chicken soup. Pour over plates and serve.

As you can see, this way of cooking does not represent any complexity. If desired, soup with home-made noodles and chicken can be made, the recipe of which is completely identical. To knead dough for pasta, you will need only three ingredients: eggs, flour and water. Just roll it thin layers, cut and dry. In consistency it resembles a pelmeni dough, so there should not be any difficulties.

Other options

This is a classic way to cook poultry, but not the only one. There are many different first courses that are easy to make at home. For example, you can make soup-kharcho from a domestic chicken. Despite the fact that traditionally this dish is made from beef, a variant of the bird also exists.

It is an acute spicy soup that is cooked with a lot of herbs and spices. A special component of this dish is walnuts, which act in the same way as dairy products. They allow to soften the sharp taste of stew and to give the soup a softer and pleasant texture. If you do not eat spicy foods, you can reduce the amount of spices recommended by the prescription.

To make such a chicken soup home, you will need the following ingredients:

• 1 kg of chicken thighs (6-8, depending on their size), skinless and boneless;
• 2 liters of chicken broth;
• 5 pieces prunes (dried plums), pitted;
• 1/2 cup tomato paste;
• 1 cup of long grain rice;
• 3 red bulbs, large (or 4, if they are small or medium), finely chopped;
• 2 bunches of fresh coriander, finely chopped (about 1 cup);
• 2 bunches of fresh parsley, finely chopped (about 2 cups);
• 3-4 cloves garlic, peeled;
• Salt;
• 1 green chilli (such as serrano or jalapeno), fresh;
• 1 red chili pepper (for example, Fresno pepper), fresh;
• 1 glass of walnuts, finely chopped;
• 2 tablespoons coriander, ground;
• 2 tablespoons mint spoons, fresh, chopped or 1 tablespoon dried peppermint;
• 1 spoonful of fenugreek, ground (can be replaced with mustard seeds);
• 2 bay leaves;
• Black pepper to taste.

How to cook?

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

Add rice, red onions, half chopped cilantro and half parsley, and simmer for another 15 minutes.

In the meantime, sprinkle garlic cloves with a pinch of salt and finely chop them. Cut into halves of pepper pods, remove seeds and finely chop. In a bowl, combine garlic and pepper with walnuts and add the remaining chopped parsley and cilantro. Pour into the mixture about 1 cup of hot broth from the soup and stir to make a monotonous mass. Pour the resulting mixture back into the boiling soup and add coriander, mint, fenugreek and bay leaf. Boil the soup for another 10 minutes, then season with salt and pepper to taste. Pour over shallow bowls and serve with wheat or corn tortillas.