Easy no-fry chicken soup recipe step by step with photos.

No-fry chicken soup is one of my favorite first dishes. It always turns out tasty, rich and practically dietary (since it does not contain oil). It will appeal to both adults and kids.

Serve chicken soup without frying hot, sprinkled with chopped dill or other herbs of your choice. If you wish, you can add sour cream or mayonnaise to the plate. You can use any pasta for this soup. But the larger they are, the sooner they need to be thrown into the pan, otherwise you risk either undercooking the pasta or boiling the potatoes. It is better to salt the soup at the end of cooking, then the salt consumption will be less.

Number of servings: 6

• National cuisine: home kitchen
• Type of dish: Soups
• Recipe difficulty: An easy recipe

• Preparation time: 14 minutes
• Cooking time: 30 min
• Number of servings: 6 servings
• Calorie Amount: 244 kilocalories
• Occasion: For lunch

Ingredients for 6 servings

• Chicken breast - 200 grams
• Onion - 1 piece
• Potatoes - 2 pieces
• Carrots - 100 Grams
• Pasta - 100 Grams
• Ground black pepper - To taste
• Salt - To taste
• Bay leaf - To taste
• Greens - To taste
• Water - 2.5 Liters

Step by step

1. Wash the chicken breast and cut it into large pieces across the grain. Pour water into a saucepan and place the chopped breast in it. Bring to a boil over high heat. Then screw it on, collect all the foam using a slotted spoon and then simmer over low heat.
2. Peel the carrots and potatoes and cut into small pieces. Add vegetables to the pan, cook them over low heat.
3. After 5-7 minutes, add bay leaf and peeled and quartered onion to the soup. Continue to simmer for another 10-15 minutes (or until the potatoes are done).
4. Now add the pasta and stir immediately to prevent it from sticking. Add salt and pepper to taste, cook over low heat until the pasta is ready.
5. When all the ingredients are cooked, taste the soup and add salt if necessary. Chicken soup without frying is ready! Bon appetit!

Ingredients

• 1 chicken fillet;
• 1 piece each: onion, carrot, tomato, bell pepper;
• 2 Wed. potatoes;
• 0.5 cups vermicelli (a good handful);
• 3-5 tbsp. spoons of vegetable oil;
• salt pepper;
• 1 laurel;
• 3-4 peppercorns.

Cooking method

1. Boil the fillet, after rinsing it under water and cutting it into 4-5 pieces. When the water boils, add salt, peppercorns and bay leaves. Cooking time for chicken breast is 25-30 minutes.
2. Add vegetable oil, finely chopped onions, carrots, and larger chopped potatoes. Cook for 7-8 minutes.
3. Add pepper and tomato. Cut a little larger than onions and carrots.
4. Cook the soup for another 5 minutes, take 2 tablespoons of potatoes onto a plate, crush them with a fork, and add them back to the soup. This step is necessary to ensure that the soup turns out rich and truly homemade. If you have a type of potato that boils well on its own (the kind that is usually used for mashing), there is no need to crush it.
5. Add vermicelli. Cook for a minute, cover with a lid, remove from heat.
6. Regarding the bay leaf. Many housewives remove the bay leaf from the soup at the end of cooking so that the soup does not become bitter. I never do this. And I don’t notice any bitterness either. But it's up to you! Bon appetit!

Chicken soup recipe without frying with step-by-step preparation.

• Type of dish: Soups
• Recipe difficulty: Easy to prepare
• National cuisine: home kitchen
• Occasion: For lunch

• Preparation time: 17 minutes
• Cooking time: 30 min
• Number of servings: 30 servings
• Calorie Amount: 274 kilocalories

No-fry chicken soup is one of my favorite first dishes. It always turns out tasty, rich and practically dietary (since it does not contain oil). It will appeal to both adults and kids.
Serve chicken soup without frying hot, sprinkled with chopped dill or other herbs of your choice. If you wish, you can add sour cream or mayonnaise to the plate. You can use any pasta for this soup. But the larger they are, the sooner they need to be thrown into the pan, otherwise you risk either undercooking the pasta or boiling the potatoes. It is better to salt the soup at the end of cooking, then the salt consumption will be less.
Number of servings: 6

Ingredients for 30 servings

• Chicken breast - 200 grams
• Onion - 1 piece
• Potatoes - 2 pieces
• Carrots - 100 Grams
• Pasta - 100 Grams
• Ground black pepper - To taste
• Salt - To taste
• Bay leaf - To taste
• Greens - To taste
• Water - 2.5 Liters

Step by step recipe

1. 1. Wash the chicken breast and cut it into large pieces across the grain. Pour water into a saucepan and place the chopped breast in it. Bring to a boil over high heat. Then screw it on, collect all the foam using a slotted spoon and then simmer over low heat.
2. 2. Peel the carrots and potatoes and cut them into small pieces. Add vegetables to the pan, cook them over low heat.
3. 3. After 5-7 minutes, add bay leaf and peeled and quartered onion to the soup. Continue to simmer for another 10-15 minutes (or until the potatoes are done).
4. 4. Now add the pasta, stir immediately so that it does not stick together. Add salt and pepper to taste, cook over low heat until the pasta is ready.
5. 5. When all the ingredients are cooked, taste the soup and add salt if necessary. Chicken soup without frying is ready! Bon appetit!

We've all made chicken soup at some point. I suggest remembering and preparing delicious chicken soup with rice. An excellent tasting first course will please everyone and will not leave anyone indifferent.

• 300 g chicken
• 3-4 potatoes
• 2 carrots
• 1 onion
• ½ cup rice
• seasoning for soup
• Bay leaf
• greens (dill, parsley, onion)
• ground black pepper
• vegetable oil

Chicken soup with rice and potatoes

We wash the chicken, cut it into pieces, put it in a saucepan with cold water, bring to a boil, drain the water. We rinse the meat and the pan well, fill the chicken with cold water again, and put the pan on the stove.

Peel the potatoes, wash them, cut them into pieces.

We clean and rinse the carrots. Cut one carrot into strips and lightly fry in vegetable oil, this will give our broth an orange color. We put the second one entirely in the pan along with the chicken and this will give our broth transparency.

We clean the onion, rinse it and immediately put it in the pan with the chicken. This will give our broth a more refined taste.

Wash the greens and finely chop.

Wash the rice in cold water until transparent, so that the broth does not become cloudy and is transparent.

The water in the pan has boiled, reduce the temperature to low and cook the chicken for 25-30 minutes. If foam appears, remove it. The chicken is cooked, after which we take out the onions and carrots. The onions don’t look very nice, we throw them away, but you can eat the carrots.

Add washed rice to the pan, cook for 15 minutes, then add potatoes, salt and cook for 10 minutes. At the end of cooking, add overcooked carrots, bay leaves, soup spices, and herbs. Greens can be added directly when serving.

Turn off the stove and let the chicken soup brew. Very easy to prepare chicken rice soup is ready. Anyone who has the desire can cook it, because the recipe is very simple, and the soup is very tasty.

A bowl of soup with a piece of chicken and you're full, even second course will not need.

slabunova-olga.ru

Chicken soup with rice

Chicken soup with rice and frying is just a lifesaver. It's always easy to prepare when you have all the ingredients on hand.

Perfect for a good and satisfying lunch or dinner. Chicken soup with rice is always good to complement with vinaigrette, vegetable salad or mashed potatoes with cutlets. Soup can be prepared not only with rice. Instead of rice, you can use other cereals or no cereals at all with vermicelli, for example, or noodles. Here is the basic recipe, and you can already improve it to suit your own ideas.

Chicken soup with rice and potatoes recipe with photos

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• Chicken 300-400 grams.
• Potatoes 4-5 pcs.
• Onion 1 pc.
• Carrot 1 pc.
• Rice 10-120 grams.
• Vegetable oil.
• Seasonings for chicken soup.
• Salt and pepper to taste.
• Greens (dill parsley).
• Bay leaf 1-2 leaves.

The soup can be cooked with chicken thighs, wings, and giblets. In stores you can often find ready-made soup kits that already contain everything you might need to prepare chicken soup (meat kits).

☑ Let the chicken meat cook.

To make your broth much better, pour cold water over the meat and put it on the fire. You should always cook the broth starting with cold water, so the meat will release all the flavors and aromas. And if you pour hot water over the meat, all the most delicious things will remain in the meat and the broth will not be so tasty and rich.

☑ While the chicken is cooking, prepare the frying. Peel the onion, cut it into half rings and place in a frying pan to fry in vegetable oil.

☑ Peel the carrots, grate them and fry them with the onions. Cook the chicken soup over low heat, gradually bringing the onions and carrots to a characteristic blush.

☑ Peel the potatoes, rinse and cut into small squares.

☑ Rinse the rice under running water. I rinse the rice until the water from under the rice becomes clear.

☑ After 5 minutes, when the water with chicken meat boils, I throw in the rice, then after 10-15 minutes I put the potatoes in the pan.

☑ Don’t forget to taste the chicken soup for salt after a while, add more salt if necessary.

☑When the potatoes, rice and meat are completely ready, add laurel leaves and finely chopped greens to our roast, mix well, let it boil for 1-2 minutes and turn off the heat completely.

☑Chicken soup is ready, but before serving it, let it brew for 10-15 minutes.

Chicken soup with rice without frying

The soup can be considered a bit dietary, since it does not contain frying and this is why many people like it. Many people also cannot stand the fried smell that spreads throughout the apartment. Well, there are people who cannot stand such smells. Even if you can stand that smell, try making chicken soup without frying, you might like it more than with frying.

• Chicken soup set 1 pc.
• Half a glass of rice.
• Potatoes 5-6 pieces.
• Onions 2 pcs.
• Carrot 1 pc.
• Black peppercorns 5-6 peas.
• Greenery.
• Salt and pepper to taste.

☑ Put a pan of water on the fire and add half a peeled onion to the chicken, add a little salt to one potato and immediately add black peppercorns and bay leaves. Cook the meat until done.

☑ When the meat is ready, remove half the onion from the broth, mash the potatoes with a fork if they are not yet boiled and leave them in the broth.

☑ Add diced potatoes to the prepared broth.

☑ Grated carrots.

☑ Fig. Pre-wash well and cook everything until the potatoes and rice are ready.

☑ When all the ingredients in the broth are ready, it’s time to add finely chopped herbs, in our case parsley, mix everything well, bring to a boil and boil for about 2 minutes.

☑ Then cover with a lid and let our soup brew for about 20 minutes, after which it can be poured into plates and served.

Chicken soup with rice without frying is ready, serve it on the table with fresh bread. Bon appetit.

viramaina.ru

Chicken broth soup with rice, potatoes and egg

When you have rich chicken broth, you can prepare the first course from a minimal set of ingredients and it will be very tasty! An example of this is this simple chicken soup with rice and potatoes, a recipe with a photo of preparation that I want to offer today. A soup containing only potatoes with carrots and onions, a handful of rice and an egg. Don’t think that someone might not like the soup; most likely, you don’t prepare such light soups often, and your eaters will only be happy with the variety!

For a tasty, rich broth, it is advisable to buy homemade chicken; broilers will make only so-so broth. Leave the meat pieces for second courses, and put the carcass (back with ribs and breast bone) into the broth. The chicken may take longer to cook, but you are guaranteed to have an excellent base for first courses. Meat cut from the back can be used for salads or cut into pieces and added to plates.

Vegetables are added to this soup without frying, so as not to interrupt the taste and aroma of the chicken broth. If you don’t like onions in soups without frying, then it’s better to add a whole onion to the broth and then throw it away.

– domestic chicken (frame) – 1 piece;

– potatoes – 2 pcs;

– carrots – 1 small or half a large one;

– rice – 2 tbsp. spoons;

– different greens – to taste.

We cut the chicken carcass as standard: separate the wings, legs, cut out the fillet (or separate the breast along with the bone). What will remain is the back with the back and ribs - this is the skeleton, which will be the basis of the rich chicken broth. Homemade chicken is fatty, so you need 2-2.5 liters of water. Place the meat in cold water, add salt, and place on high heat.

As soon as a strong boil begins, turn the heat down to low. Using a slotted spoon, remove the foam until the surface is clean. In a pressure cooker, the broth will be ready in 30-35 minutes; in a regular saucepan, homemade chicken is cooked for about an hour or a little longer - depending on the age of the bird. During cooking, do not allow it to boil too much; the liquid will turn whitish (although the transparency of the broth does not matter for this soup).

When the broth is ready, take out the chicken and strain the liquid. We take approximately 1.5 liters. You can freeze the rest or make a larger batch of soup by increasing the amount of vegetables and adding another spoonful of rice and one egg. Wash the rice and leave it in a bowl.

Cut the potatoes into strips or slices, medium-sized pieces. Finely chop the onions and carrots.

Place potato pieces into a slightly simmering broth. Without turning up the heat, wait until the soup begins to simmer quietly, cover with a lid and cook for about 5 minutes, until the potatoes are half cooked.

Following the potatoes, add chopped onions and carrots to the soup. If the onion has already been added to the broth during cooking, then add only the carrots. You can add finely chopped celery (stem) or a piece of celery root.

Cook the vegetables for five minutes at a gentle simmer. Add rice. After boiling, leave the soup to simmer until the rice is half cooked. If you cook the rice until cooked, it will swell in the broth and the soup will be very thick. While the soup sits, the grains of rice will soften, but will not be overcooked.

Beat the egg with a fork (it’s also better from homemade chicken, yellow). If you want the egg in the soup to be small flakes, then pour in a little water and beat the mixture. If you like the flakes to be larger and noticeable, then you don’t need to add water.

In a thin stream, constantly stirring the soup, pour in the beaten egg. Bring to a boil. Test for salt and turn off. Cover the soup with a lid and let it brew for 10-15 minutes.

Finely chop any fresh herbs. Pour chicken soup with rice and potatoes into bowls, sprinkle with parsley, dill and serve. Bon appetit!

namenu.ru

Chicken and rice soup

What to cook for the first course quickly and tasty? Prepare chicken soup with rice. This dish is quite simple, but we will add a new note to it. These will be tomatoes. They will give the soup a spicy taste with a slight sourness. Instead of fresh vegetables, you can take canned tomatoes in their own juice.

Ingredients

• Chicken wings – 3-4 pieces;
• Potatoes – 200 grams;
• Rice – ½ cup;
• Carrots – 1 piece;
• Onion – 1 piece;
• Tomatoes – 2 pieces;
• Greens - to taste;
• Water – 3 liters.

How to make delicious chicken rice soup

Preparing the soup begins with boiling the broth. For it, take wings or any other parts of the chicken. Pour cold water over the wings and put on fire. After boiling, skim off the foam and salt the broth. You can put a bay leaf and allspice peas in it - 2 pieces. This will add a pleasant aroma to the broth. Cook for 25-30 minutes.

Chop the carrots and onions as you prefer. You can grate carrots on a fine grater. Heat vegetable oil or butter in a frying pan. Fry the onion until golden brown. Then add the carrots and continue sautéing the mixture until golden brown.

Peel the potatoes and cut into cubes or strips.

Place potatoes in a saucepan.

Immediately add rice with potatoes. If the grain is of good quality, it does not need to be washed. It has been experimentally proven that short-grain rice behaves better in soup.

Tip: if you have some leftover rice porridge or just rice (without additives), you can also use it in soup. Add the boiled cereal 5 minutes before it is ready, then stir well into the soup. This can be done not only with rice, but also with buckwheat.

After the water with potatoes and rice boils, remove the foam again and add the fried onions and carrots.

Cut the peeled tomato into cubes and finely chop the greens.

Add them to the soup 5 minutes before it is ready. Season the soup with salt and pepper if necessary. After five minutes, turn off the stove and cover the pan with a lid. Leave for a while to let the dish steep. Chicken soup with rice and potatoes is ready! And tomatoes only enriched its taste.

You can serve the soup with crackers and sour cream.

Any dish requires knowledge of some secrets when preparing. How to cook delicious rice soup?

• Before cooking, it is better to rinse the rice thoroughly and soak it in cold water. This should be done half an hour before cooking. In this case, it will not boil over and will not resemble porridge.
• Rice grains absorb some of the salt. Therefore, after adding rice, you need to taste the soup for salt again. By the way, with the help of this cereal you can save an over-salted dish.
• Tomatoes can be easily peeled. This is done simply. Cut the tomatoes crosswise. Scald with boiling water. Next, place the vegetables in cold water for a couple of minutes. Now the skin will come off easily and quickly.
• You only need to put the chicken in cold water to get a tasty broth. When cooking, you can put a small onion and a small carrot or part of it in the water. Vegetables will give the broth a pleasant taste and hue. After this, remove the carrots and can be used for salad. Discard the onion.

I wanted some light soup. I cook this very often, my husband loves it, the technology is the same, I just change the ingredients sometimes, nothing new this time, sorry, it’s the way it is...

First, I soak the chicken drumsticks in water. For this volume I will need 2 pieces, it won’t be greasy, and the broth will be light.

I put the water on to boil, and when it boils I put the meat in there.

I used to fry soups, but now I’ve stopped so that the child can eat them, and my husband likes them better this way.

I peel 4 medium-sized potatoes, we should have a lot of potatoes, and I cut them finely, let’s say my mother (and I too at first) cut the potatoes coarsely, and when I started cooking for my husband, I adjusted everything to his taste)). I clean it and fill it with water, let it sit, and let the starch wash out a little.

I peel 2 carrots, we should also have a decent amount of them, it adds flavor and colors the soup a little, otherwise it turns out to be quite boring and pale)).

The meat is boiling, I throw in 2 bay leaves and a couple of black peppercorns, then turn the heat to low and cover with a lid, so it gurgles there for about 10 minutes.

Then I begin to introduce vegetables one by one.

First I throw in the potatoes.

When the potatoes are ready (I check with a fork), I add carrots.

Again I cover the whole thing with a lid and don’t touch it for another 10 minutes.

Then I take out the meat. I also check the readiness with a fork or knife, but more often with a fork, because the knife is thin and sharp, but the fork goes tightly into the raw meat, and when it goes in freely, then one hundred percent is ready.

I remove the skin (I can’t stand it) and bones from the meat, and cut the flesh itself in random order, sometimes into strips, sometimes I just tear it with my hands, today I cut it into cubes and put it back in the pan.

With the expectation that the child will also eat the soup, I use small vermicelli in the preparation; unfortunately, he doesn’t like the pasta, and he spits, but this vermicelli gets boiled and he eats it with pleasure.

I pour it into the pan, about 2 pinches, it swells well, so it doesn’t turn out to be porridge.

And of course, greens. Both in winter and in summer I can’t live without it. So I take a couple of stems of parsley and dill, I don’t like it when there’s a lot of greenery, but when it’s a little bit, that’s just right. I cut it finely.

My soup is almost ready. I put the greens in there, turn off the heat and cover with a lid.

Once prepared, you can also add a spoonful of sour cream (to your plate), it turns out very tasty.

I understand that this is not a masterpiece of culinary art, but it is what it is!

The husband will be happy, and this is the main thing!

Bon appetit!

Cooking time: PT00H40M 40 min.

Approximate cost per serving: 100 rub.