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Wash the chicken breast, debone and cut into cubes. Put it in a pot to boil, cover with water and add a little salt. Foam, let it boil for a few minutes and then throw away the water. Wash the meat and boil it in hot water together with the finely chopped vegetables and a little salt.
When everything is cooked, add the grated tomatoes and the borscht and let it boil for about 15-20 minutes. Remove from the heat and leave for another 10 minutes. Add beaten eggs in the rain to which finely chopped greens are added.
Chicken breast meatball soup
Cut the pepper in half, clean it of seeds and wash it.
Peel a squash, grate it and cut it in half.
Peel the onion and wash it.
The vegetables are boiled in 2 l of water, together with 5-6 tablespoons of oil and a teaspoon of salt for 10-15 minutes, during which time the meatballs are prepared.
The chicken breast is cut into small pieces, washed and passed through the food processor. Then put in a bowl and mix with peeled onions, washed and chopped, washed rice, eggs, a little salt, a little ground black pepper, a knife tip of paprika and a little mixture of herbs. The meatballs are formed and placed, one by one, in boiling water. Let it continue to boil. Add more water if necessary.
At the end, when the meat is cooked, add the tomatoes prepared for winter and a washed larch thread, after which the salt soup is suitable.
This green bean chicken soup is easy, quick to prepare and contains a lot of vitamins. You can prepare it in any season. Its fresh taste will delight the whole family and will convince the little ones to eat the vegetables they usually set aside.
1. Start with chicken breast
- Wash well 600 g chicken breast LaProvincia .
- Put the meat in a saucepan to boil.
- Let it boil for 5-10 minutes, then remove from the pan.
- Throw away the water in which it boiled.
2. Heat the vegetables
- Chops 2 onions small, cut into cubes 1 bell pepper.
- Cut into slices or cubes, as desired, 1 carrot .
- cut ½ cauliflower and peels off the bouquets. Let them boil in a pot until soft, then grind them into cubes.
- Turn it on 1 tablespoon oil and 30 g butter in a saucepan.
- Put the vegetables (onion, pepper, carrot, cauliflower) in the hot butter and oil and cook for about 10 minutes or until the onion becomes soft and glassy.
3. Add the chicken breast
- In another saucepan, heat the soup water.
- Cut the chicken breast into cubes or slices, depending on your preferences.
- Add it over the hardened vegetables.
- Pour the water over, until you reach about 3 quarters of the pan.
- Let it boil for 40 minutes.
4. Add the rest of the ingredients
- Cleanse 1 kg of green beans and cut or break the pods in half if necessary.
- Add the green beans to the soup.
- Add to the pot 150 g canned peas .
- Heat 800 g of tomato juice and 500 ml of borscht .
- While they are warming up, cut them into cubes 4 medium-sized potatoes .
- Add the potatoes, tomato juice and borscht over the soup and add 150 g of noodles .
- Let it boil for 15 minutes.
Chicken breast soup
Chicken soup is one of my favorites, especially when made with chicken breast strips, and I don't have to run around the plate for meat, and take it off the bone.
For this soup (7-8 liters), I used about 500g of chicken breast cut into thin strips. Fry the chicken in a soup pot with 2 tablespoons of sunflower oil and 1 diced onion. When the meat has hardened (ie each strip has a whitish appearance of roast meat), put 3 liters of water in the soup pot. Add 2 more peeled and diced potatoes, and 2 peeled and sliced carrots.
After cooking for about 20 minutes, add the vegetable soup, washed and diced zucchini, and tomato juice to the soup pot and cook until the potatoes, zucchini and carrots are ready (you can stick the fork in them easily).
When the vegetables are cooked, add 3-4 liters of water and 500ml of sour borscht, and 2 teaspoons of salt. If borscht is commercially available you can use 1 liter of borscht. Bring the soup to a boil, and when it starts to boil, beat an egg that is lightly put in the soup, then chop the leaves from 2-3 strands of larch, turn off the heat and cover the soup pot with a lid. .
Method of preparation
Wash the chicken breast, debone and cut into cubes. Put it in a pot to boil, cover with water and add a little salt. Foam, let it boil for a few minutes and then throw away the water. Wash the meat and boil it in hot water together with the finely chopped vegetables and a little salt. When everything is cooked, add the grated tomatoes and the borscht and let it boil for about 15-20 minutes. Remove from the heat and leave for another 10 minutes. Add beaten eggs in the rain to which finely chopped greens are added.
Pork soup with homemade noodles
Pork bones are kept in cold water, scalded, washed and boiled over low heat. Chop the celery, parsley, parsnips, carrots
Meatball soup with tarragon
First, we put the water in a saucepan, where we cook the soup, then we take care of the meatballs. spice
Method of preparation
Peel a squash, grate it and cut it into small pieces. Finely chop the onion.
Cut the chicken breast, small strips (or cubes) and sprinkle a little with ground pepper powder and salt.
& Icircn in a soup pot put 2.5 liters of water to boil and when it boils add onions, chicken breast strips and roots.
Let it boil for 10 minutes and then add the potatoes and oil.
Let it boil for 20 minutes and add the tomatoes with the juice.
After the tomatoes have boiled for 5 minutes, add borscht and bring to a boil.
Taste the salt and, on the fire, put the 4 eggs in the soup, separately. Stir 3-4 times in the soup.
- 500 gr pleurotus mushrooms
- 550 gr chicken breast
- 1 large celery stalk
- 2 carrots
- 1 onion, 4-5 tablespoons oil
- 400 ml sour cream
- 6-7 cloves of garlic
- salt, pepper, vinegar
- celery leaves for decoration
Finely chop the onion and celery, put a carrot in a large grater and put them to boil in a pot with two liters of water.
After 10-15 minutes, add the washed and chopped mushrooms or pieces and put them on top of the other vegetables.
We also add the cut chest strips.
We put the other carrot through a fine grater and heat it in 4-5 tablespoons of oil, then we put it in the pot over the other ingredients.
We grind the garlic cloves and mix them with the sour cream, then we take the juice from the soup and we put it over the sour cream, we homogenize and we pour the mixture in the pot. We salt to taste and extinguish the fire.
Serve with pepper, vinegar to taste and chopped celery leaves. Good job and good appetite!
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We prepare the ingredients
We cut the chicken breast into strips.
Chop the onion into scales, and grate the roots.
Cut the mushrooms into juliennes, as well as the peppers.
Preparation of pleurotus mushroom soup and chicken breast
First, boil the chicken breast in water with a little salt, until the foam forms on top, then remove it.
Mushrooms, washed well, add over the chicken breast after removing the foam.
Fry the vegetables in a little oil, then add them to the soup, when the mushrooms are well penetrated.
Later, we add the pepper.
Peel the garlic and press it, then mix it with the yolks, two tablespoons of vinegar and sour cream.
Dilute the mixture with a little hot soup, then add it, gradually, in the soup, stirring vigorously, so as not to cheese the cream.
Season with salt and pepper, leave it on the fire for another 10 minutes and the soup is ready.
Serve pleurotus mushroom soup and hot chicken breast with hot peppers.
The amount of garlic will be put according to the taste of each one, eventually each one will be put separately during serving.
Vinegar can also be replaced with lemon juice.
Chicken Breast Soup - Recipes
Maybe the correct name would be chicken soup with egg and yogurt (or cream for those who can afford the silhouette), but as you already know the name "a la grec" is very common (even if it does not mean what the Greeks understand through such a soup). Anyway, it's one of my and my husband's favorites, so I'll tell you exactly how I prepare it.
Phase: Cruise (PL), Consolidation, Definitive Stabilization
-1 chicken breast (or half breast and upper thigh) without skin
-1 egg yolk (go 2)
- 1 low-fat yogurt (or cream for the family)
Put the diced or whole meat (and break it into strips later) together with the finely chopped vegetables to boil in 2 liters of water. Let them boil for about 45-50 minutes (until the meat is cooked and the vegetables are soft).
Mix the yolk with the yogurt. Remove the pot from the heat and take a little juice from the pot, and pour it over the yolk, from close to close. Homogenize little by little and then pour everything into the soup pot.
Finely chop the greens. Turn off the heat in the soup, add the finely chopped dill, parsley and larch and leave the pot with the lid on so that the flavors blend.
As you can see, I don't increase it at all because that's how we like it. If you want you can put some vinegar to make it more sour.