How to make the perfect chicken broth and 4 soups based on it

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Chicken broth is a healthy thing. You can not only eat it with croutons, but also turn it into a base for soup, sauce or side dish. The main thing is to cook it correctly.

What to cook broth from

First of all, you need chicken. Ideally, a soup, that is, a middle-aged laying hen. Unlike a broiler house, it can be cooked for hours, giving the broth a taste and not turning into porridge. If you do decide to use a broiler, reduce the boil time to about 1 hour.

The classic broth recipe uses the whole chicken, but separate parts of it or just a soup set from any supermarket will do. It is not worth taking only the breast: the meat can turn out to be tough, and the broth can be hated.

In addition to the main ingredient, chicken, onions, carrots, celery and spices are added to the broth. For a richer color, vegetables can be sautéed in a little oil.

• 1 kg of chicken;
• 5 liters of water;
• 1 onion;
• 1 carrot;
• salt, peppercorns - to taste;
• greens for decoration.

How to cook broth

Wash the chicken and place it in a deep saucepan. You don't have to cut a whole carcass.

Pour the water so that it covers the meat. If you want the chicken to be tasty, add salt right away. If you prefer a tasty and clear broth, add salt at the end of the boil.

Wash and peel carrots and onions. Cut the carrots into several pieces, leave the onions whole or cut in half.

Place the pot over low heat. Make sure that the water does not boil, only small bubbles should form on the surface. This will keep the broth clear. To do this, remove the resulting foam in a timely manner.

During the cooking process, water can boil away, so it should be added.

After 1, 5 hours (if you are using broiler chicken, then after 10 minutes) add carrots, onions and peppers to the broth. Cook for another 1 hour.

When the time is up, try to separate the meat from the bones. If it doesn’t work, cook more. If the meat leaves, it is ready - remove the pan from the heat and cool slightly.

Cooked vegetables can be removed from the broth: they have already given away all the useful properties. Also take out the chicken. The meat can be used in soups, salads and appetizers.

Strain the broth through cheesecloth.

The finished broth can be consumed neat or used as a base for soups.

4 soups with chicken broth

1. Chicken noodles with offal

Ingredients

• 150 g chicken stomachs;
• 150 g of chicken hearts;
• 150 g chicken liver;
• salt, pepper - to taste;
• 1 onion;
• 1 carrot;
• ½ tablespoon of vegetable oil;
• 500 ml chicken broth;
• 50 g egg noodles;
• greens;
• 2 quail eggs.

Preparation

Rinse chicken giblets and peel off films. Place each type in a separate saucepan and cover with cold water. Put on fire, salt and pepper and bring to a boil. After boiling, cook the liver for 20-25 minutes, hearts - 40 minutes, stomachs - about an hour.

Chop the onions and carrots into small pieces. Heat vegetable oil in a skillet, add vegetables and fry them over low heat, stirring constantly. After 2-3 minutes, remove the pan from the heat and transfer the contents to a napkin to remove excess oil.

Put the prepared offal in a saucepan with broth and bring to a boil. Add the onions and carrots and then the egg noodles. Place the pasta whole or break it into pieces. Season with salt and pepper.

Add finely chopped herbs after 3-4 minutes. When the noodles are tender, the soup is ready. Pour it into bowls and place in each boiled quail egg.

2. Creamy tomato soup with chicken broth

Ingredients

• 700 ml chicken broth;
• ½ cup rice
• 90 g tomato paste;
• 500 g of tomatoes in their own juice;
• 100 g cream cheese;
• parsley.

Preparation

Place broth over medium heat and bring to a boil. Add rice, tomato paste and tomatoes. Cook for 10 minutes, then add cream cheese and bring to a boil again. Season with salt and pepper. Add finely chopped parsley and cook until rice is done.

Serve the soup hot with croutons and herbs.

3. Tuscan soup with white beans

Ingredients

• 2 medium carrots;
• 1 onion;
• 1 stalk of celery
• 1 clove of garlic;
• 3 tablespoons olive oil
• salt, pepper - to taste;
• 2 cans of white beans in their own juice;
• 3 liters of chicken broth;
• 4 cups spinach leaves
• 30 g grated Parmesan;
• green peas and herbs for decoration.

Preparation

Chop the carrots, onions, celery and garlic into small pieces. Heat the olive oil in a heavy-bottomed saucepan. Add chopped vegetables, salt and pepper. Simmer for 10 minutes over medium heat, stir occasionally.

Drain the juice from the beans, rinse and dry. Mash ½ cup legumes with a fork, add to vegetables and simmer for 2-3 minutes over medium heat. Then add the whole beans to the pot and stir. Pour the chicken broth over the mixture, bring to a boil, reduce heat and simmer, covered, for another 20 minutes.

Add the spinach washed in cold water to the soup and cook for 2 minutes until the leaves wilt. Remove soup from heat, pour into bowls, sprinkle with grated Parmesan, add green peas and herbs.

Serve with crispy croutons.

4. Soup with meatballs in chicken broth

Ingredients

• 1 onion;
• ½ tablespoon of vegetable oil;
• 2 cloves of garlic;
• 300 g of any minced meat;
• salt, pepper - to taste;
• 3 liters of chicken broth;
• 1 carrot;
• 1 potato;
• 100 g vermicelli;
• 1 bay leaf;
• greens.

Preparation

Start by making the meatballs. Finely chop the onion and fry in vegetable oil. Finely chop the garlic or pass through a garlic press. Mix it with onion and minced meat, salt and pepper and mix well. Make meatballs. The size can be any, but it is better to make the balls small, like a quail's egg.

Put the saucepan with the broth on the fire and bring to a boil. Reduce heat and add meatballs. Cook for 5-7 minutes.

Wash and peel carrots and potatoes. Cut the carrots into slices and the potatoes into cubes. Place the chopped vegetables in the broth. Cook until potatoes are tender. Then add the vermicelli and bay leaf. Cook for 2 minutes. Remove from heat and cover.

Pour the prepared soup into bowls and sprinkle with fresh herbs.