Prepare potato soup with chicken. Light chicken soup with potatoes. Chicken soup with potatoes “Homemade”

Every housewife's home cookbook must contain recipes for light and simple soup. Most often it is prepared with chicken meat, since it is the fastest to cook. Although this dish is dietary, it is tasty, budget-friendly, and with the addition of potatoes it is also filling. The soup is often prepared for children, and adults eat it with pleasure. A flavorful dish can be supplemented with a variety of ingredients: pasta, cereals, vegetables and even mushrooms, but, as a rule, one of the ingredients remains unchanged - potatoes.

Recipe 1: Quick chicken soup with potatoes

Ingredients:

Chicken – 500 g;
Medium potatoes – 4 pcs.;
Onion – 1 pc.;
Medium carrots – 1 pc.;
Bay leaf – 1 pc.;
Black peppercorns – 3 pcs.;
Greens, salt, to taste.

Step-by-step preparation:

Cut the chicken into pieces, put it in a saucepan, fill it with water and put it on the fire. When it boils, put half a peeled carrot, an onion, black pepper and a bay leaf into the pan. Turn the heat to low and cook for about 40 minutes until the meat is completely cooked. Don’t forget to skim off the foam and remove the onions, bay leaves and carrots after 15 minutes. The broth is ready.
The potatoes need to be peeled and cut into large cubes and placed in the pan along with the other half of the carrots when the chicken is cooked. Continue cooking until the vegetables are completely cooked. Season the finished potato soup with salt and pepper to taste and add herbs. Serve in warmed bowls.

Recipe 2: Chicken soup with potatoes and melted butter

Ingredients:

Chicken – 300 g;
Onion – 1 pc.;
Ghee butter – 30 g;
Potatoes – 200 g;
Parsley, salt, pepper - to taste.

Cooking method:

Cut the chicken into pieces and cook the broth. For a beautiful color of the broth, you can add pieces of carrots or unpeeled onions. After boiling, skim off the foam and add peppercorns, bay leaves, and you can add parsley root and celery stalks. After the broth is cooked, strain it and pour it over the chicken again. Finely chop the onion and add it to the soup.
Peel and cut the potatoes into large cubes and also place them in the pan. Add melted fat here, add salt and pepper and cook until the potatoes are fully cooked. Instead of butter, you can fry onions in vegetable fat, then you won’t need to add melted butter. Serve the soup with finely chopped parsley.

Recipe 3: Chicken soup with spider web noodles and potatoes

Ingredients:

Chicken (legs, wings, backs) – 0.35 kg;
Potatoes – 0.3 kg;
Spider web vermicelli - 0.15 kg;
Carrots – 0.2 kg;
Onion – 0.15 kg;
Vegetable oil – 0.05 l;
Salt, bay leaf;
Parsley root and greens.

First, fill the pan with the chicken leg with water. Bring to a boil over high heat. We drain the boiled water, so our broth will turn out more transparent. Fill the pan with the ham with water again. Wash the carrots for the broth, peel them and divide them crosswise into two parts. Place half of it in a saucepan.
Salt the water that has boiled for the second time in a saucepan, add parsley root and bay leaf. Cook the broth for about an hour over low heat, so that the water gurgles slightly, until the meat is cooked. Grate the second half of the peeled carrots on a coarse grater. Peel the onion and cut into small cubes. We will make a roast out of this.
First sauté the onion in a heated frying pan with vegetable fat, then add the carrots. Fry the onions and carrots for about 5-7 minutes to prepare the frying for the soup. Our soup requires potatoes to make it more filling. Peel and cut the potatoes into small cubes.
After about an hour, the leg will be cooked in the broth. You can check the readiness of the meat by lifting it over the broth with a tablespoon; if the meat comes away from the bone, it means it is ready. Place the carrots and chicken legs in a bowl, leave to cool a little, then we will return it to the chicken soup with potatoes. Then separate the meat from the bone and cut the carrots into slices.
Prepare vermicelli for soup. It’s better to take small vermicelli, like “spider webs”, it cooks quickly and is tasty. Next, put the potatoes in the pan, bring the broth to a boil, and reduce the heat. When the potatoes are cooked, add the cobwebs and sauté one by one. Boil the soup for a few minutes.
Afterwards, put the cut meat and chopped boiled carrots into the boiling soup. Mix everything and cook for about 5 more minutes. Wash the parsley thoroughly and chop it finely. You can use other greens you like. Add parsley, cover the pan with a lid, turn off the gas.
This soup is quick and easy to prepare, and the ingredients it contains are usually always stored in our refrigerators. Can be served with croutons.

Recipe 4: Ukrainian chicken soup with potatoes and dumplings

Ingredients:

6 medium-sized potatoes;
2 chicken legs or half a chicken;
bulb;
butter;
black peppercorns;
Bay leaf;
salt to taste.

Ingredients for dumplings:

2 eggs;

flour;

2 tablespoons milk;

salt.

Cooking method:

Chicken legs, thighs or half a chicken are poured with cold water, brought to a boil, carefully remove the resulting foam, reduce the heat and leave the broth to simmer for about forty minutes. After half an hour, the broth should be salted to taste. The chicken is removed from the soup.
The potatoes are peeled, cut into cubes or cubes, added to the soup and boiled until the potatoes are ready. The onion is crushed and fried in melted butter until golden brown. Dip the onion into the soup about five minutes before it’s ready.
For dumplings, dough is mixed from eggs, milk and flour. It should be soft and easy to pinch off. After frying, you can put the dumplings into the chicken soup. Small pieces of arbitrary shape are plucked from the dough and thrown into the boiling broth. You can use two teaspoons or coffee spoons to separate the dumplings. To prevent the dough from sticking to your hands or spoon, moisten your fingers or spoon with water.
The dish is considered ready when all the dumplings float to the surface. At this moment, add peppercorns and bay leaves, add a little salt, simmer over low heat for three minutes and remove from heat. Everyone will definitely like this soup with potatoes and dumplings!

Recipe 5: How to make chicken soup with potatoes and eggs

Ingredients:

0.5 kg chicken fillet;
1 dec. quail eggs;
several medium-sized potatoes;
50 gr. thin noodles;
200 gr. cream;
medium carrot;
bulb;
bell pepper;
sunflower oil;
butter;
salt, pepper and spices to taste;
fresh greens.

Step-by-step preparation:

Rinse the chicken fillet under cold running water and cut into small pieces. Heat a frying pan and put some butter on it. Melt the butter and add the pieces of meat. Fry until crust forms, stirring occasionally.
Wash the potatoes and remove the skins. Cut it into small cubes. Pour cold water over the chopped potatoes and leave for a few minutes to release the starch. Rinse the potatoes several more times under running cold water.
Peel the carrots washed in water and cut them into slices. Peel the onions and chop finely. Rinse the sweet bell peppers under running cold water and remove the core. Cut the pepper into half rings. Heat the sunflower oil in a frying pan. Place chopped onion in a hot frying pan, add carrots and bell pepper. Fry the vegetables over high heat for several minutes.
Pour water into a saucepan and bring it to a boil. Place potatoes, chicken, and fried vegetables in boiling water. Add salt to taste. Bring the soup to a boil over high heat, then simmer over medium heat for about 20 minutes more.
Rinse quail eggs for chicken soup in cold running water. Then break each egg directly into the boiling soup, stirring gently. Please note: the soup must be constantly simmering for the eggs to set.
10 minutes after adding eggs to the chicken and potato soup, add thin noodles and pour in cream. Then stir the soup thoroughly and add spices to taste. Cook the soup for a few more minutes.
Pour the finished soup into bowls and sprinkle finely chopped herbs on top. The soup is best served with cheese croutons.

Recipe 6: Chicken soup with potatoes and dumplings

Ingredients:

1.5 liters of water;
500 grams of chicken soup set;
1 onion;
1 carrot;
2-3 peppercorns;
salt;
Bay leaf;
2-3 potatoes;
vegetable oil;
dill;
1 egg;
1 tablespoon butter;
5-7 tablespoons of flour;
130 ml milk.

Cooking method:

First you need to wash the chicken, put it in a pan and fill it with cold water. Bring the broth to a boil, remove the foam and reduce the heat. Add salt to the chicken broth, add peeled carrots, onions, bay leaves, allspice and cook over low heat for about 35-40 minutes.
From the finished broth for chicken soup, you need to remove the chicken, separate its meat from the bones, then we will put it in the soup. The onion and carrots should be removed from the broth and discarded. Place potatoes cut into cubes or strips into the chicken broth and cook for about 10-12 minutes over low heat.
Peel the onion and cut into cubes. It is best to grate the carrots, then they will stew faster and become soft. First, of course, the carrots must be peeled. Heat the frying pan, pour vegetable fat into it, add the onion and fry for a few minutes until transparent. Lay out the carrots and add more butter. Simmer the onions and carrots for a few minutes until cooked through. Place the roast into the soup.
To prepare the dumplings, you need to separate the yolk from the white. The protein can be put in the refrigerator. Grind softened butter with the yolk. After this, little by little, you need to add milk and sprinkle flour to prepare the dumplings into the soup. Knead into a smooth and elastic, but not liquid, dough. The dumpling dough should be salted and mixed well. Beat the chilled egg white into a foam and add it to the dough. Then you should carefully, lifting from bottom to top, mix the dough. The dough should be thicker than for pancakes.
Once the dough is ready, you need to add them to the soup. The dumplings are dipped into the soup using two teaspoons dipped in cold water. To do this, you need to take 1/3 teaspoon of dough, and with a sharp movement, lower the dough using the second spoon. You should not use too much dough, because the dumplings increase in volume during cooking.
After you put the dumplings in the soup, you need to cook it for another 5 minutes. When the dumplings are ready they will float to the surface. If necessary, add salt and pepper to the dish to taste. After this, you can remove the pan from the heat, add the boiled chicken and chopped dill, mix everything, cover with a lid and let it brew. Chicken and dumpling soup is poured into deep bowls and served with toasted bread.

Recipe 7: Chicken soup with potatoes and homemade pasta

Ingredients:

half a kilogram of potatoes;
400 g homemade pasta;
150 g of carrots and onions;
greens to taste.

Step-by-step preparation:

Finely chop the onion, grate the carrots and fry them in a frying pan, pre-heating a small amount of vegetable fat in it. Roasting preserves carotene in carrots, which forms the vitamin A we need in our bodies.
Place chopped potatoes into the boiling broth, after 10 minutes add the fried vegetables, and after another 10 minutes add the vermicelli. Let it simmer for a few minutes so that the vermicelli does not have time to boil and remove from the heat. Cover with a lid and let the chicken noodle soup simmer for half an hour. It is better to salt and season the dish right before serving. Before serving, add meat to the soup.

Video with recipe for making chicken soup with potatoes

Chicken soup is prepared with vegetables, cereals, dumplings, mushrooms, noodles and beans. Such soups are loved for their taste and ease of preparation. They are complemented with aromatic spices, fresh herbs and cheese. A soup made with chicken broth with breast fillet, onions, carrots and potatoes is incredibly tasty and quick. To speed up cooking, cut the meat into small pieces and fry with vegetables. For color and taste, add sweet paprika to the dish.

Step-by-step recipe for chicken broth soup with potatoes

Ingredients for 3 servings:

Chicken breast (fillet) – 150 g;
Potatoes – 300-350 g;
Onions (small) – 1 piece;
Carrots – 0.5 pcs;
Chicken broth – 1.5 liters;
Dill – 2 sprigs;
Vegetable oil – 4 tbsp. l.;
Sweet paprika – 1 tsp;
Ground pepper and salt - to taste.

Cooking time for chicken soup is 25 minutes.

How to cook chicken soup with potatoes

1. Wash breast fillet with skin and finely chop. Small pieces of meat will cook very quickly. Finely chop the peeled onion.

2. Grate the carrots finely; they will give off color when fried and make the first dish golden. Chop the peeled potatoes very finely so they cook faster.

3. We use ready-made broth; it will give the dish a rich meaty taste. Bring it to a boil and add the prepared chopped potatoes. Heat and cook over low heat. If the broth is unsalted, then add a little salt.

4. While cooking the potatoes, add the onion to the oil and fry, stirring, over medium heat for 3-4 minutes.

5. Place the prepared fillet pieces into the fried onion, add salt, paprika and ground pepper. Stir and cook, uncovered, for 6-7 minutes.

6. Add chopped carrots to the fried meat, mix, cover and cook for another 3-4 minutes. If the carrots absorb all the oil, the mixture may burn, so add 2-3 tablespoons of water when stewing.

7. Add the meat mixture with carrots and onions to the finished potatoes.

8. Stir, taste for salt and add chopped dill. Bring to a boil, cook for 2-3 minutes and remove from heat.

9. Pour delicious quick chicken soup with potatoes into bowls and serve immediately with herbs and crispy fresh bread.

Bon appetit!

Tips for making chicken soup:

This first course can be prepared from fillet of any part of the chicken; the frying time will increase by 5-7 minutes.
The mixture of meat and vegetables can be supplemented with other spices and herbs to taste; curry, Provençal or Italian herb mixtures, suneli hops or ground cumin are good options.
To add variety to your dish, add other vegetables. Leeks, tomatoes, zucchini, a stalk of celery or parsley and sweet fresh peppers work well. The amount of vegetables in the recipe should be reduced.
Liquid ready-made broth can be replaced with water, but add a compressed cube. There is no need to salt meat and onions when frying.

Today I will tell you how to make light potato soup with chicken broth. The cooking process took me literally 40 minutes including washing up. The most important thing in this soup is choosing the chicken. I usually prefer to use 1/4 of a whole chicken, breast + wing, since there are some bones present, which makes the soup rich. So, let's begin the process of making chicken potato soup.

Wash the chicken carcass under running cool water.

Pour water into a saucepan, put the chicken in it, and put it on the fire. If foam appears, skim it off. We continue this whole process until the foam stops appearing.

While the chicken is cooking, prepare the vegetables: peel the potatoes, onions, and carrots.

Finely chop the onion and grate the carrots.

Next we need to fry the onions and carrots. To do this, heat a small amount of vegetable oil in a frying pan, evenly distribute the onions on the bottom layer, carrots on the top and add a little more oil on top. We will simmer all this for about 5 minutes over medium heat with the lid closed. Then open the lid, stir and simmer for another 10 minutes over low heat.

By this time the chicken should already be boiled. We take it out of the pan, separate the meat from the bones and lightly cut it with a knife, so that the pieces are not very large. Please note that if you have little water left in the pan, you can simply add it, but be sure to bring it to a boil before proceeding to the next step.

Cut the potatoes into small pieces and wash the rice. And pour them into a pan of boiling water.

5 minutes after the rice and potatoes have been added, add the stewed carrots and onions to the soup along with the chicken. We also salt it all with 2 teaspoons of salt and ground black pepper to taste.

That's it, potato soup with chicken is ready! Bon appetit!

Since childhood, we learn simple truths, one of which, of course, is the importance of first courses in the daily diet and the body’s need for hot food. That’s why many people have known potato soup with chicken since early childhood. This is a delicious memory of the early years, when parents called to the table, where a steaming plate of hot food. Such a recipe becomes a real gift for a weakened body, because there are no risky or specific ingredients, only healthy and harmoniously combined products. The calorie content of the soup may vary depending on the recipe used by the housewife.

Chicken and potato soup is easy to make using a classic recipe using basic ingredients, but you can experiment by changing the list of ingredients to give the soup new flavor characteristics.

Hot meals provide incredible benefits, but they can also be quite light. In particular, potato soup should be low in calories, but the recipe will be relevant for both children and adults. Calorie content can vary, it all depends on the list of ingredients. But even with chicken, the broth turns out rich and rich, and therefore it is quite useful for restoring strength, which is necessary after or during an illness. It only takes 40–50 minutes to prepare the soup, regardless of which recipe you use as a basis.

Where to begin?

Of course, the first thing you need to do is take care of the ingredients needed to make the soup.

The quantity of products depends on the volume and number of servings of the dish. For the first time, you can take a small 3-liter saucepan. So, the recipe assumes the presence of:

half a kilogram of chicken breast; for greater richness, you can use not only breast, but also chicken wing;

potatoes, 5 medium potatoes are enough;

carrots – 1 piece;

half a glass of rice (provided that you prefer soup with rice);

onions - 1 piece;

Spices, fresh herbs and vegetable oil are added to taste.

If you have time, you can cook soup with homemade noodles.

For this you will need:

Cooking technology

Cooking soup is a real art, and the point is not at all in the difficulty of the process, but in the moral component. If you cook soup without soul, then the taste will be “C”. You need to cook in a good mood and with respect for the food. For example, a chicken carcass should be thoroughly washed with a cold stream, and then placed in a saucepan with water. Add salt to taste and skim the foam from the surface of the water from time to time so that the broth remains clear.
While the chicken is getting ready, you can do the vegetables. First you need to deal with the onions: peel them and chop them. You need to do similar things with carrots, but you can grate them on a fine grater.
The main ingredient of potato soup - potatoes - must be peeled and cut into small slices.
Now is the time to prepare the roast. To do this, heat the vegetable oil in a frying pan and fry the onions and carrots. The vegetables should be fried for 5-10 minutes under the lid, and then they should be simmered for the same amount of time. If you initially fry vegetables without oil, you can reduce the calorie content of the dish.
The chicken is probably already ready and you can remove it from the pan to separate the bones and chop the flesh.
If the soup comes with rice, then wash the rice and add it to the broth along with the potatoes. After 10 minutes, do the same with vegetables and meat. The soup remains to simmer for another 15 minutes until fully cooked.

With homemade noodles

Let's consider another option when you can make noodle soup. This can be done while the chicken is cooking. Remember that noodle soup has a slightly higher calorie content than its rice counterpart.

In a deep bowl, combine eggs, flour and water. Knead the dough and let it rest for half an hour. After this, the dough needs to be rolled out and cut into thin strips. Now the noodles need to be dried in the oven at 50 degrees.
This recipe does not assume the thickness of the dish, so you can do without chopping the onions and carrots, but their flavor is needed for the broth, so you need to send a whole carrot and a washed onion in the peel directly into the pan with the chicken. These ingredients will not only enhance the taste of the broth, but also give it a pleasant amber hue.
Vegetables need to be removed after 20 minutes and, along with the potatoes, add a certain amount of chopped carrots and onions.
When the potatoes are almost ready, it's time to add homemade noodles. Everything needs to be boiled until cooked, and before serving you need to add lemon juice, bay leaf and chopped parsley.

For those who watch their figure

Many people believe that potato soup is a dish of Russian cuisine, but one can argue with this. For example, in Romanian and Moldavian cuisine there is a hot national soup, zama, which should have a slight sourness. This dish is relevant both in hot and cold weather, but depending on the season you can change the calorie content. The variation with homemade noodles is exactly what zama is. In its original version, the soup can become part of the diet, since its calorie content per 100 grams is only 43.4 calories.

There are gourmets who love potato soup combined with mayonnaise or sour cream. It must be said that the deputy did not initially envision this method of eating, but it all depends on taste. Calorie content increases significantly when such ingredients are added and ranges from 140 to 250 calories per 100 grams, depending on the volume added.

In contact with

Chicken soup with potatoes. Making soup is quite easy and quick. The soup is hearty but light in taste. To prepare this dish you need: chicken or part of a large chicken weighing 1.2-1.5 kg, 0.8-1.0 kg potatoes, 1 medium onion, 1 carrot, salt, optional 1 sweet pepper, seasonings to your taste , aromatic greens.

We thoroughly clean the chicken, rinse it, cut it into several parts, put it in a pan and fill it with 3-3.5 liters of cold water. Add 1 level tablespoon of salt and place the pan over high heat.

We carefully monitor the formation of foam and remove it as soon as it forms. As soon as the broth boils, reduce the heat to medium and continue to cook the chicken over medium heat until fully cooked. If the foam was removed on time, you don’t have to waste time straining the broth, but simply remove the boiled chicken from it.

Peel the potatoes in advance and cut them into cubes

and put it into the broth.

We continue to cook the soup at maximum heat. Cut the boiled meat into small pieces.

If the chicken was large, some of the meat can be set aside for preparing a salad or main course. To prepare the frying, peel the onions, carrots and sweet peppers.

Pepper, if you don’t like it, or if you want the soup to be less spicy, you don’t have to add it to the fryer. Pour just a little vegetable oil into the frying pan, heat the pan well over medium heat and begin to fry the finely chopped onions.

A little later, add coarsely grated or chopped carrots to the onion and continue to fry them together.

When the carrots become soft, add the sweet pepper cut into small cubes and fry the vegetables until tender.

As soon as the potatoes are cooked, add chopped boiled meat and frying to the soup.

Let the soup boil for 3-5 minutes, remove the soup from the heat, add salt to taste, add finely chopped herbs, cover the soup with a lid and let it brew for about five minutes. After this, the soup can be poured into bowls and served.