Dietary noodle soups: recipes for delicious soups

With onions and carrots

This low-calorie and easily digestible soup has a pleasant taste and unobtrusive aroma. In addition to white poultry meat, it contains a lot of greens and vegetables, which makes it also healthy. To feed it to your loved ones on time, you will definitely need:

0.5 kg chilled breast (boneless and skinless);
100 g white onion;
120 g potatoes;
80 g juicy carrots;
salt, any fresh herbs and ground pepper.

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You need to start the process of preparing dietary chicken breast soup by boiling the broth. To do this, the washed chicken meat is poured with clean cool water and placed on the stove. When it becomes soft, it is removed from the pan, and onions, carrots and potatoes are alternately loaded into the boiling broth. All this is boiled until the vegetables are ready, and then supplemented with chopped chicken, salt, pepper and chopped herbs.

Benefits of dietary chicken breast soup for weight loss:

Utility

Chicken breast adds calcium to the broth. It is absorbed in a short time (which is important for weight loss). Strengthens the immune system. Has a beneficial effect on the digestive organs.

Availability

Dietary chicken meat is inexpensive, relative to other dietary products. You can find it in any nearby store.

Compatibility of chicken breast with other products

Dietary chicken breast soup can be very varied and original. Chicken literally goes with all vegetables, and this is important for weight loss. You can improvise, and each time the soup will turn out completely different. It is allowed to combine vegetables with different cereals and seasonings.

Quick dish

Diet soup for weight loss is prepared very quickly, since it is not recommended to cook chicken breast for a long time. And the rest of the ingredients are cooked in a matter of minutes.

Universal dish

You can literally offer this soup to everyone. It doesn’t matter what age a person is (whether young or old), it doesn’t matter if he has any disease, since such soup is served even after operations. The main thing is to choose the right ingredients.

In order for dietary chicken breast soup for weight loss to be beneficial for your figure, it must be prepared correctly.

Follow the instructions in the recipe I presented today and you will always be slim, healthy and beautiful.

With meatballs and buckwheat

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The recipe for dietary chicken breast soup discussed below is sure to be in the collection of everyone who appreciates simple homemade food. The dish prepared according to it turns out to be satisfying enough that you won’t remember about lunch for a long time, and not so high in calories that it will somehow affect your figure. To prepare it you will definitely need:

100 g leek;
300 g ground chicken fillet;
80 g juicy carrots;
50 g dry buckwheat;
salt, clean water and herbs.

The sorted and washed buckwheat is poured into a pan of boiling water and boiled for ten minutes. After this, the cereal is rinsed, poured with clean liquid and returned to the fire. As soon as the water begins to boil, chopped vegetables are loaded into it. All this is salted, peppered, supplemented with minced poultry meatballs and brought to readiness. The soup prepared in this way is generously sprinkled with chopped herbs and kept under the lid for a short time.

Chicken breast and buckwheat soup “Yum-yum”

“Yum-Yum” soup from chicken breast with buckwheat is very light and quite filling, but the most important low-calorie dish. You can try several cooking options: in the first, you can make meatballs from chicken breast, in the second, you can simply boil and cut them.

Ingredients:

Chicken breast 1 pc.
Onion 1 pc.
Carrot 1 pc.
Buckwheat 4 tbsp.
Potatoes 3 pcs.
Celery 1 pc.
Greenery
Vegetable oil for frying

Boil the chicken fillet, salt and pepper, add bay leaf. We fry it in vegetable oil from grated carrots and finely chopped onions.

When ready, remove the meat and cut it into cubes. Add potatoes, buckwheat and celery to the broth. 20 minutes after boiling, add the vegetable frying.

Boil for another 5 minutes. The soup is ready.

With tomatoes and buckwheat

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1 chicken breast (boneless and skinless);
2 medium-sized onions;
2 ripe tomatoes;
2 bell peppers;
2 carrots;
½ cup buckwheat;
salt and water.

With cheese and broccoli

This dietary soup made from chicken breast and vegetables has a delicate creamy flavor and is relatively low in calories. In addition, it has a rich vitamin and mineral composition, which means it is suitable even for children. To cook this delicious and healthy lunch, you will need:

0.2 kg raw broccoli;
0.3 kg chicken breast (boneless and skinless);
1.5 liters of filtered drinking water;
1 juicy carrot;
1 parsnip root;
1 small onion;
2 celery stalks;
2 sweet peppers (yellow and green);
2 tbsp. l. brown rice;
1.5 tbsp. l. low-fat cream cheese;
kitchen salt, aromatic seasonings and oil.

Well-washed chicken is boiled in boiling water, separated into fibers and returned to the pan with the resulting broth. Sliced vegetables are also sent there and brought to full readiness. Just before turning off the heat, add salt, spices, brown rice and cream cheese to the soup.

With broccoli

This aromatic and beautiful dietary chicken breast soup will definitely appeal to cabbage lovers who want to gain a slim figure. To cook it yourself, you will need:

0.4 kg raw broccoli;
0.5 kg chicken breast (boneless and skinless);
2.5 liters of filtered drinking water;
3 medium sized potatoes;
1 pepper (sweet), onion and carrot;
salt, aromatic seasonings, vegetable oil and herbs.

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The washed chicken is boiled in salted boiling water, and any foam that appears is removed. Potato slices and fried onions, peppers and carrots are loaded into the resulting broth. All this is supplemented with spices and broccoli florets, brought to readiness and, if desired, sprinkled with herbs.

With celery

This first dish is sure to attract the attention of everyone who is creating a weight loss menu. Diet soup with chicken breast and celery has a beneficial effect on the digestive system and fills the body with vital energy. To prepare it yourself, you will need:

2.5 liters of filtered drinking water;
0.5 kg chicken breast (skinless and boneless);
3 potatoes;
1 stalk of celery;
1 onion and carrot each;
salt, herbs, vegetable oil and seasonings.

The pre-washed meat is boiled in salted boiling water, and then taken out, cut into pieces and returned to the pan with broth. Potato slices and fried onions, celery and carrots are also sent there. All this is seasoned with fragrant spices and brought to readiness. Before serving, the soup is decorated with fresh herbs.

With sorrel

You can include another low-calorie first course option for weight loss in the summer menu. Diet chicken breast soup with sorrel has a pleasant sour taste and amazing aroma, which means that even the most picky eaters will definitely enjoy it. To cook it at home, you will need:

2.5 liters of filtered drinking water;
0.5 kg chicken fillet;
3 potatoes;
1 bunch of fresh sorrel;
1 medium onion and 1 carrot each;
salt, vegetable oil and spices.

The washed fillet is boiled in moderately salted boiling water, separated into fibers and returned to the pan with broth. Potato slices, fried vegetables, chopped sorrel and spices are added there one by one. All this is brought to readiness, kept under the lid for a short time and served.

With lentils and chicken

This dietary chicken breast puree soup has a delicate, creamy texture. To cook it for yourself and your family, you will need:

300 g poultry fillet;
300 g of young thin-skinned zucchini;
250 g dry lentils;
3 liters of clean drinking water;
100 g of onions and carrots;
salt and curry.

Pre-washed poultry fillet is boiled in salted boiling water, removed, cut into pieces and set aside. Add chopped vegetables and lentils to the pan with the resulting broth. All this is boiled for half an hour, pureed with a blender, supplemented with chicken and curry, and then brought to a boil again and removed from the heat.

Dietary chicken soup with noodles

Vermicelli chicken soup is an ideal option for people who adhere to the principles of proper nutrition. It takes about 40 minutes to prepare, and the process itself does not require much effort.

For the recipe prepare:

chicken fillet - 400 grams
potatoes - 3-4 medium sized pieces
one onion
medium carrots - 1 pc.
thin web noodles – 100 grams
fresh herbs - a bunch
garlic – 1 clove
sunflower oil - 2 tablespoons
bay leaf, salt, pepper - to taste

Boil the chicken in lightly salted water. While the meat is cooking, peel the vegetables. Cut the potatoes into small cubes, grate the carrots, and chop the onion. Pour oil into a frying pan, fry garlic, onions and carrots in it until golden brown.

When the breast is ready, remove it from the pan and add the potatoes first, and after 7 minutes the carrots and onions. When the potatoes are almost ready, add vermicelli. Add salt to the soup to taste, season and cook until the vermicelli is ready. At the very end, add chopped greens.

With champignons

Lovers of delicate, creamy dinners should add a very interesting and simple recipe to their personal collection. Diet chicken breast soup with mushrooms has a pleasant aroma and an extremely simple composition. To cook it, you will need:

200 g celery root;
400 g raw champignons;
250 g chicken fillet;
½ cup oatmeal;
2 heads of white onion;
1 large carrot;
1 tbsp. l. low-fat natural yogurt;
kitchen salt and drinking water.

You need to start preparing dietary soup with chicken breast and mushrooms by processing the meat, vegetables and mushrooms. These products are freed from all excess, washed, cut and boiled in moderately salted boiling water. After about five minutes, all this is supplemented with oatmeal and cooked within a quarter of an hour. After the designated time has passed, the contents of the container are slightly cooled, processed in a blender and flavored with low-fat yogurt.

With egg

This tasty and easy-to-prepare dietary chicken breast soup for weight loss is not only low in calories, but also has an extremely simple composition. To cook it for lunch, you will need:

1 egg;
1 potato;
2 chicken fillets;
drinking water, kitchen salt, herbs and seasonings.

This dietary chicken breast soup with egg is prepared very quickly and simply. Pre-washed poultry fillet is boiled in moderately salted boiling water and boiled until tender. After this, it is removed from the pan and transferred to a plate. The resulting broth is supplemented with chopped potatoes and brought to readiness. Shortly before the process is completed, raw yolk and spices are placed in a common pan. At the final stage, pieces of poultry fillet are returned to the soup and chopped herbs are poured in.

Chicken soup with egg for diet

in Diets for weight loss 08/09/2018 0 251 Views

1 Chicken soup with egg and noodles
2 How to cook with rice
3 With poached egg
4 Chicken soup with egg and corn
5 With spinach
6 Cooking with sorrel
7 Chicken soup with quail eggs

It's hard to imagine lunch without a good, rich soup. And, if it’s chicken soup with eggs, then your everyday meal will turn into a real “feast for the stomach.” This is not surprising. After all, an ordinary egg makes a dish more high-calorie and nutritious, and due to dietary chicken meat it also becomes very healthy. And you can prepare it in different ways.

To begin with, you can consider the simplest option - chicken soup with noodles and eggs. It belongs to the category of fast dishes , since it takes no more than one hour to prepare.

1 chicken leg;
100 grams of vermicelli;
1 potato tuber;
2 raw eggs;
1 onion;
salt;
1 carrot;
fresh greens.

Place the washed leg into a pan with water.
As soon as the contents of the pan boil, quickly skim off the foam. After this, cook covered for 30 minutes.
Cut the peeled carrots into slices. Throw them into the pan.
Carefully peel the potatoes, then cut into cubes. Also send them to the pan and cook after boiling again for another quarter of an hour.
Add finely chopped onion.
Remove the ham from the pan. First, you should cool it a little, and then carefully remove the meat from the bone, tear it into small pieces with your hands and put it back into the soup.
Boil the egg separately, cut into cubes, pour into a saucepan with hot water. If the mass turns out thick, you can add water.
Add vermicelli. After this, wait another 7 minutes and turn off the heat.
Add chopped herbs to the prepared fresh chicken soup with eggs.

This dish does not need to be infused. You can immediately pour it onto plates and invite it to the table.

Chicken soup will be no less tasty if you cook it with rice and egg. Supporters of a healthy diet will definitely appreciate this simple, but no less interesting option.

50 grams of rice;
300 grams of chicken wings;
3 medium sized potatoes;
onion head;
2 boiled eggs;
1 carrot;
2 cloves of garlic;
1 teaspoon paprika;
any spices (to taste);
some fresh herbs.

First of all, as usual, you need to boil the meat. To do this, put the wings in a pan of water and put it on the fire.
At this time, chop the onions and carrots into cubes, and then fry in oil until golden brown.
Rinse the rice well. Peel the potatoes and cut them into cubes or cubes. Add the ingredients to the boiling meat and cook for about another quarter of an hour. At this time, the contents of the pan can be slightly salted.
Add roasting and spices. After just a few minutes, you can turn off the fire.
Chop the eggs randomly and add them to the prepared soup.

Now you need to let the dish brew a little. Add fresh herbs separately to a plate.

very original if made with a poached egg .

Boil the meat in salted water. This will take approximately 25 minutes.
Roughly chop the carrots and chop the dill. Add them to the boiling broth.
Reduce the fire. Now you need to break the eggs one by one into a saucepan and let them boil in the form of balls. There is no need to stir the soup at this time.
After five minutes turn off.
Let it brew with the lid closed.

It turns out to be a very light and flavorful chicken soup with eggs. Before serving, place 1 spoon of sour cream on each plate. In this case, there should be an egg in each serving.

A rather unusual, but very tasty soup can be prepared with sweet corn. In this case, no other vegetables are needed.

3 boiled chicken legs;
1 liter of prepared broth;
2 tablespoons soy sauce;
400 grams of canned corn;
2 chicken eggs;
5 grams of sesame oil;
20 grams of refined vegetable oil;
2 tablespoons grated ginger root;
a little salt.

First, rinse and boil the chicken legs until cooked. Remove the meat and, after cooling, remove it from the bone.
Break the eggs into a plate and lightly beat them with a fork.
Grate or finely chop the ginger with a knife.
Place both types of oil in a saucepan and heat.
Add ginger and fry it for 30 seconds.
Pour 1 liter of prepared chicken broth into the pan and add sauce to it.
Open the can and drain the brine. Place the corn in a saucepan. Mix the contents thoroughly and boil for five minutes.
After this, stirring constantly, pour in the eggs in a thin stream.
Bring the contents to a boil, turn off the stove.
Pour the soup into serving bowls. Place some meat and herbs in each of them.

If you boil the chicken in advance and save the broth, then at the right time the first course can be prepared in a matter of minutes.

Those who are on a diet can be offered to cook soup with egg and spinach.

As you know, this vegetable crop contains a minimum of calories and a lot of nutrients.

any chicken meat;
400 grams of green spinach;
1 carrot;
salt;
2 eggs;
1 onion;
3 cloves of garlic;
5 grams of olive oil;
bay leaf, peppercorns and any spices.

First you need to cook the meat. While boiling, you can immediately add pepper and bay leaves to the pan.
Finely chop the onion and fry it in oil until transparent.
Add grated carrots. Fry the ingredients together.
As soon as the carrots become soft, add chopped garlic, and then spinach. Continue heat treatment for no more than two minutes.
By this time, the chicken should already be cooked. Remove the finished meat and disassemble it into pieces, first removing the bones from it. Then put it back into the pan.
Place the roast there, add salt, and cook for 5 minutes.
Break the eggs into a bowl. Set the whites aside (they won't be needed).
Beat the yolks thoroughly and add into the soup in a thin stream.

After this, the pan can be immediately removed from the heat. The aromatic and very healthy soup is ready.

In the summer, you can make light chicken soup with egg and sorrel for lunch. When it's especially hot outside, there's no desire to eat heavy, fatty foods. For such a case, dietary sorrel soup is an ideal option. It quickly induces a feeling of fullness while maintaining a pleasant lightness. To prepare the dish you need:

chicken back or thigh;
sorrel, dill, parsley;
2 boiled eggs;
onion head;
2 stalks of celery.

Boil the chicken, remove and cool. Remove the meat from the bone and cut into portions.
Chop the onion and celery into cubes. Throw into boiling broth and cook for 5 minutes.
Add chopped greens. Then cook for about 2 more minutes.
Place the chopped meat in a saucepan, add a little salt and pepper.
Remove the pan from the heat and let the soup sit for ten minutes.

Place boiled eggs directly on a plate, after cutting them in half. It is customary to eat the soup with sour cream, adding chopped herbs for flavor. The secret to the popularity of the dish is that it is equally tasty both hot and cold.

Dishes intended for baby food must be nutritious and healthy. Therefore, it is better for a child to cook soup not with chicken eggs, but with quail eggs. After all, they contain all the necessary elements for the growth and normal development of the child’s body. There is one very simple recipe for which you need to take:

1 chicken fillet;
1 onion;
10 quail eggs;
2 potatoes;
1 carrot;
salt;
ground pepper;
fresh parsley.

First make the broth. To do this, boil the meat in water, adding the onion. Remove the finished fillet and cut into pieces. Discard the onion.
Peel the carrots and potatoes and cut into cubes. Add them to the chicken broth and cook until soft.
Break the eggs into the boiling soup and cook for a couple of minutes.

The dish goes well with fresh herbs. Children will be delighted with such a light soup.

Based on materials from 111diet.ru

Many people who want to lose weight give up soups and eat only side dishes. This is wrong, because liquid food allows you to fill your stomach faster, which means you get full faster, while receiving fewer calories. In addition, soups are necessary for the health of the gastrointestinal tract; they have a positive effect on the body, saturating it with useful substances and vitamins, are quickly absorbed, and in cold weather they warm you up and save you from colds.

First courses can be dietary, it is only important to give up the usual potatoes and noodles and use low-fat and low-calorie ingredients. Dietary chicken soup with eggs is a healthy and tasty food that can be consumed even on a diet. In order to reduce its calorie content, you can use only lean parts of the carcass.

While losing weight, you can eat cabbage, green salad, asparagus, cucumbers, tomatoes and other vegetables. You can cook pureed soups from all these vegetables in chicken broth. In addition, chicken and egg soups are great for a protein diet, but in this case the yolk should be removed from the eggs. Eating liquid food is also allowed with many other methods of losing weight, for example, if you follow the Dukan diet.

Interesting! There are even separate soup diets in which the body does not receive carbohydrates, and it is forced to produce energy from fat that is already stored in the body.

Here are some simple and delicious recipes for healthy chicken soups with eggs that are quick and easy to prepare. The photo shows ready-made dishes.

This soup contains rice, so it is better to eat the dish in the first half of the day. If you want to make the soup more dietary and remove carbohydrates from the recipe as much as possible, simply skip the rice and add more vegetables.

To prepare dietary chicken soup with eggs, you will need:

lean chicken meat – 800 g;
onion – 1 piece;
carrots – 1 piece;
rice - 100 g dry cereal;
eggs – 2 pcs.;
fresh herbs, seasonings;
extra virgin olive oil.

Cut the chicken into small pieces, remove all the fatty layers and skin, add water and cook the broth. Don't forget to remove the foam.

After 15 minutes, drain the water and add new water, bring to a boil, skim off the foam and boil for another 5 minutes. Place the half-cooked rice in the broth.

Dice the onion and grate the carrots using a coarse grater. Fry the vegetables in olive oil and place in a saucepan.

Add spices and seasonings, add salt, remove the soup from the heat, break the eggs in a separate bowl and beat them with a fork. Pour the mixture into the hot soup in a small stream, stirring constantly. Infuse the dish for 5 minutes, and then serve in deep bowls, garnished with fresh herbs and, if desired, halves of boiled quail eggs.

A tasty and beautiful low-calorie dietary chicken soup with eggs that will satisfy your hunger and fill you up well due to its high protein content. For the recipe you will need:

3 pcs. chicken fillet;
1 egg;
2 medium onions;
fresh champignons – 200 g;
1 carrot;
spices, herbs.

Grind the fillet in a meat grinder along with one onion. Add a raw egg, salt, sprinkle with pepper and mix everything well.

The minced meat should turn out a little liquid, but there is no need to add bread or potatoes - these are extra calories. Therefore, you will have to scoop the mass with a tablespoon, like dough for dumplings, and lower it into boiling water. As soon as the meatball leaves the spoon, make a second one. Salt the water.

Finely chop the second onion, grate the carrots, fry them along with the mushrooms in a non-stick frying pan without oil or in extra virgin olive oil. Add the mixture to the soup. Cook for about 20 minutes.

At the end of cooking, add spices and fresh herbs, after 5 minutes turn off the heat and serve the dish.

This soup is best eaten for lunch, but not for dinner, because corn contains some carbohydrates. The dish will give you energy, but at the same time it will help you lose weight, because it contains very little fat.

Ingredients:

chicken breast;
a can of low sugar canned corn;
3 eggs;
greenery;
turmeric.

Peel the breast, cut into large pieces, immerse in water and cook for about 20 minutes, skim off the foam.

Strain the broth and set the chicken aside so you can separate it from the bones and cut it into smaller pieces. Place the corn along with the brine into the boiling broth, reduce the heat and cook for another 10 minutes.

Lightly whisk the eggs in a separate bowl using a fork and gently pour them into the pan, stirring until they are evenly distributed throughout the soup. Add a pinch of turmeric to add color. Let the soup sit for 5 minutes and serve, sprinkled with fresh herbs.

This chicken and egg soup is good for weight loss. It is very beautiful and bright, and it also has very few calories. Ingredients:

chicken breast;
small beets;
small carrot;
1 onion;
White cabbage; approximately 300 g;
cherry tomatoes – 5 pcs.;
seasonings; greenery.

Remove the skin from the chicken breast, place it in a saucepan, add about two liters of water, cook for 20 minutes, skim off the foam. Strain the broth, set aside the meat.

Grate the beets and carrots, chop the cabbage, remove the skins from the cherry tomatoes by pouring boiling water over them. Fry everything except the cabbage in a little olive oil.

Add the resulting fried vegetables, herbs and salt to the broth, after about 5 minutes add the chicken cut into small pieces and separated from the bones, cook for another 5 minutes, and then sprinkle with herbs and eat with pleasure.

Interesting! You can add dried mushrooms to the broth for flavor.

To make a truly dietary chicken soup, follow these rules:

Be sure to remove the skin and trim off the fat.
Use only breast, drumstick and wings. The thighs and all other parts are too fat.
If you want a very low-calorie soup, use only the whites of the eggs and leave the yolk aside. It can be useful for cosmetic masks.
To make the soup very light, you can take the meat out of it, add more vegetables and grind everything with a blender, then you will get a thick puree soup.
To make the perfect soup for weight loss, use only fresh and natural products, forget about processed foods and additives, and never eat instant soups.
Try to cook soups quickly to preserve the vitamins in the vegetables.
Add as little salt as possible - it retains water in the body. It is better to use sea salt.
Place vegetables in boiling water to retain more vitamins.
Add a little olive oil to the carrots during frying, because they contain carotene, which is absorbed only with a small amount of fat. This will also give the broth a stunning color.

Under no circumstances should you use soup bases from a package - there is a lot of salt and various additives that harm the stomach. You need to cook only fresh soups from natural products.

Chicken broth with eggs and vegetables is an excellent dish for weight loss. It must be consumed on a protein diet in order to help the body and not harm the digestive tract. Chicken soup becomes dietary if you put skinless chicken in it and forget about potatoes and noodles.

Use low-carb vegetables, such as pumpkin, celery, beets, carrots, tomatoes, zucchini. You can experiment and create your own soup recipes using these ingredients by adding different spices and seasonings. Eggs and chicken breasts are rich in protein and other beneficial substances; consuming them will make you not only slim, but also healthy.

Based on materials from skinnybitch.online

The beauty of the body and the slimness of the figure directly depend on nutrition. The dietary diet includes high-quality foods with an optimal ratio of fats, carbohydrates and proteins. For those who are watching their weight and also want to lose weight, chicken breast is ideal. You can make a light and healthy dietary soup from this meat. The article will tell you why chicken soup is useful when losing weight, as well as how to prepare it correctly.

Soup is useful not only during a diet, but also for maintaining health and preventing many diseases associated with the gastrointestinal tract. It has been proven that soups help successfully treat gastritis and ulcers. The main condition for a healthy soup is a light broth, without adding a lot of fat and salt.

The first dish is always present on the menu of a child or teenager. The dish is nutritious and has a beneficial effect on all digestive processes. During the period of growth of the body, it needs precisely such dishes. But this does not mean that adults, including soups in their diet, will not benefit from them. Soup will help relieve the work of the stomach, as such food is easily digested, while optimally saturating the body. Soup, prepared in the right way, with the addition of dietary products, will help correct your figure.

Soups can be prepared using various broths. The broth can be made with beef, pork or chicken. Chicken broth contains a minimum of fat and is low in calories. 100 grams of pure broth contains 110 calories. Chicken breast meat does not contain cholesterol, which is especially important for those who monitor their health and its basic indicators. The first dish, prepared with chicken breast broth, contains vitamins, minerals and amino acids.

If you prepare chicken soup correctly, the dish will turn out tasty, satisfying, and with a rich, transparent color. Each diet usually contains soup in its menu. After leaving the diet, soup remains in the diet, as the dish will help maintain the previously achieved shape.

Benefits of chicken breast broth:

Utility. Chicken adds calcium to the liquid. The dish is recommended to everyone, as it has an easy effect on the digestive organs, is absorbed in a short period of time, and can also strengthen the immune system;
Availability. The main ingredient of the soup is chicken breast. It can be purchased at any grocery store; the product is inexpensive compared to other types of lean dietary meat;
Good combination of chicken with other products. Chicken broth soup can be varied and not boring. Chicken is combined with a variety of vegetables, cereals, and seasonings. By combining ingredients, you can get a new and tasty first dish every time;
Does not require much time to prepare. Chicken meat cooks quickly, and the simplest recipe requires a minimum of cooking time;
Versatility. Soup can be offered to everyone, regardless of age and illness, the main condition is the correct preparation and set of ingredients.

To ensure that the soup is not harmful to your figure, it should be prepared correctly. It is recommended to follow a few recommendations and then the first dish will only benefit your figure:

The breast is used only without the skin, as it contains a lot of fat, and may also contain substances accumulated after possible injections of chickens for faster growth.
Salt is added in a minimal amount.
If there is a need to improve the taste without adding salt, you can add a small amount of soy sauce.
The soup should not contain fried ingredients.
To enhance the pleasant aroma and give the broth a golden hue while cooking the chicken, add fresh carrots and onions with unpeeled, clean skins.
To enhance the dietary benefits, you can add half a boiled egg to the finished portion. You can also add the egg at the end of cooking into the pan in a thin stream.

To make the dish more aesthetically pleasing, vegetables can be cut into shapes. And as an additional seasoning, use dried mushrooms, ground into powder. You should definitely add breast fillet to your serving of soup as an additional source of protein.

If you plan to diet on chicken soup, then it is recommended to consume it for 5 days. You need to eat 4 servings of soup per day and additionally consume a small amount of permitted foods. The first dish should be the main one during the diet. After leaving the diet, soup must be consumed regularly on a weekly basis to maintain the achieved weight.

There are many recipes for chicken breast soup with a fat burning effect. The ingredients can be combined and replaced with each other depending on individual preferences. To prepare chicken soup with minimal time, you will need the following ingredients:

Chicken breast fillet – 400 g;
Carrots – 1 piece;
Onion – 1 piece;
Water – 2.5 l;
Dill - to taste;
Egg.

This soup recipe will take about 45 minutes to prepare. A 100 gram serving will contain about 30 calories.

The breast is washed and cut into small cubes. The ingredient is placed in a pan and filled with water. After boiling, it is necessary to remove the resulting foam, then reduce the heat and cook the broth for 15 minutes, adding half the carrots and onions.

Separately, cut the carrots into strips and the onions as finely as possible. After preparing the broth, remove the meat and vegetables from it, and place the chopped vegetables in the pan. You can add salt and spices to taste and cook for 10 minutes. At the end of cooking, add meat and chopped dill to the broth. Turn off the heat and leave covered for 5 minutes. Serve the dish with a hard-boiled chicken egg.

Regardless of what recipe the chicken soup is prepared according to, its benefits for the body will be undeniable. In a short period of time you can get a dietary dish that will please the whole family.

Based on materials from saharokclub.ru

Easy and incredibly healthy chicken and egg soup is what you need for a simple lunch! Noodles or vermicelli will add satiety to it.

A simple but very tasty and aromatic soup. This soup is especially delicious with homemade chicken.

Chicken (any parts) - 400 g;
Potatoes - 5 pcs;
Onion - 1 piece;
Carrots - 1 piece;
Raw eggs - 2 pcs;
Vermicelli - 3 tbsp;
Garlic - 1-2 cloves;
Salt, ground black pepper (to taste);
Vegetable oil - 3 tbsp;
Bay leaf - 1-2 pcs;
Water - 3.5-4 l.

Cover chicken (pieces) with water.

Bring to a boil, remove foam, add salt to taste. Cook over low heat for 20 minutes (if the chicken is homemade - 35-40 minutes). Cut the potatoes into small pieces.

Add the potatoes to the pan and cook with the chicken for another 20-25 minutes. Chop the onion and grate the carrots on a coarse grater. Fry in vegetable oil until soft, then add to the pan with chicken and potatoes. Also add vermicelli, bay leaf and chopped garlic.

Break the eggs into a deep container. Beat well with a fork.

Add the beaten eggs into the boiling soup in a thin stream, stirring constantly. When the soup boils again, turn off the gas. Leave the soup covered for another 10-15 minutes. Pour into plates, sprinkle with ground black pepper and herbs. Bon appetit!

Chicken soup with dumplings will appeal to both your older and younger household members. And its preparation will not cause you any difficulties.

1 kg chicken;
5 eggs;
3-4 tbsp. l. sifted flour;
greenery;
salt.

We wash the chicken carcass and boil it in slightly salted water until fully cooked. This will take about an hour. Attention: place the chicken in boiling water.

Boil three eggs and cool. Clean them and chop them into cubes.

Beat the remaining two eggs with a whisk and combine with the sifted flour. Mix the resulting mass thoroughly.

If you want the dumplings to be denser, mix a thick dumpling base.

When the chicken is ready, remove it from the broth and cut into portions.

Return the meat to the pan.

Lightly salt the dough and mix. Using two spoons, pinch off the dough to form dumplings and place in the pan.

After 5-7 minutes, add boiled eggs and chopped herbs to the soup. Salt it if necessary.

Boil the soup for a couple more minutes and remove it from the stove.

Chicken and egg soup is ready!

Chicken soup with egg and noodles is a hassle-free soup that cooks very quickly. The taste is light but rich. For those who want to make the soup more hearty, you can add potatoes.

Water – 3 l
Chicken breast – 2 pieces (250-300 g)
Onion – 1 pc.
Carrots – 1 piece (if the carrots are large, then half is enough)
Eggs – 2 pcs.
Vermicelli – 2-3 handfuls
Salt - to taste (about 1.5 teaspoons)
Ground pepper - to taste
Spices - to taste (I added dried dill, parsley, oregano and basil)

Pour water into a saucepan and put on fire. Wash the chicken and place in boiling water.

Simmer the chicken with the lid closed for 20 minutes. Once the chicken is cooked, remove it from the broth and leave to cool for 15 minutes.

While the chicken is cooling, wash and peel the vegetables. Cut the onion into small cubes and grate the carrots on a coarse grater.

Heat a little vegetable oil in a frying pan and add the vegetables. Immediately add a pinch of salt to the vegetables so that they release their juice and do not burn. Cover the pan with a lid and simmer the vegetables over low heat for 10-15 minutes.

Disassemble the cooled chicken into fibers; it is this cutting of the chicken that makes the soup the most delicious.

Place the broth back on the heat and bring to a boil. Place the shredded chicken, sautéed vegetables and vermicelli into the broth. Cook the soup for 5-7 minutes until the vermicelli is ready. If you are cooking soup with potatoes, then add the potatoes cut into strips along with sautéed vegetables and chicken, simmer the soup with potatoes for 15 minutes and only then add the vermicelli.

At this time, in a separate container, beat the eggs with a fork and add a little dried dill or parsley to them.

After the vermicelli is cooked, pour the eggs into the boiling soup in a thin stream. Stir immediately so that they disperse evenly.

Add salt, spices and pepper to the soup and stir.

Chicken soup with egg and noodles is ready. Leave it in the pan under a closed lid to brew for 5 minutes and you are ready to serve. You can decorate the soup with fresh herbs.

Chicken sorrel soup with eggs is a hearty, tasty and healthy first course. It is prepared quickly, and most importantly - all the ingredients are fresh from the garden with the most beneficial vitamins in their composition.

Chicken legs - 2 pcs.
Potatoes - 4-5 pcs.
Large carrots - 1 pc.
Large onion - 1 pc.
Egg - 3-4 pcs.
Sorrel - 2 large bunches.
Greens - 1 bunch (dill + parsley)
Young garlic - 1 small head
Peppercorns - 3-4 pcs.
Bay leaf - 2 pcs.
Salt - to taste

First you need to make the base - chicken broth and boil the eggs in advance. For this summer first course, I suggest chicken broth, as it will be the lightest, but at the same time it will add nutrition to the soup. And the chicken broth will be the most transparent and will harmonize beautifully with the greens.

The number of eggs can be any, for example, you can generally prepare it from 1 piece, whisking it thoroughly in a mug, and then pouring it into a hot broth to make a kind of thin web. I just love diced eggs in green sorrel soup, and for me in this case these two words (sorrel and egg) are synonymous.

To make our broth clean and transparent, do not forget to remove all the foam that rises as the water boils. The more thoroughly you clean it, the better the quality of the broth you will get.

When all the foam has been removed, it's time to season the water with salt and spices for a tasty and aromatic broth. Add 1.5 teaspoons of salt. This is enough for the meat, and we will further adjust the soup itself to taste.

You can add an onion and carrots to the bay leaf, pepper and garlic. In general, prepare the broth to your liking. You can even boil the legs in plain salted water. But for everyone to appreciate your sorrel soup, don’t skimp on the spices.

While the bird is boiling, it's time to prepare the vegetables. All of them should be cleaned, rinsed in water and cut. My cutting option is as follows: onions - into small cubes, potatoes - into medium cubes, carrots - into thin strips.

Prepare a fry from carrots and onions. In a frying pan in sunflower oil (1 tablespoon), initially fry the onion until transparent. Then pour in more oil (2 tablespoons) and add the carrots. Sauté vegetables until carrots are soft.

Allow the hard-boiled eggs to cool, then peel them. Cut them into small squares. You can use an egg slicer or do it with a knife.

Wash large bunches of sorrel thoroughly and dry them from water. Cut off long, tough stems. Cut the leaves into any width. But it’s better not to make big “rags”.

Finely chop a bunch of dill and parsley. The photo clearly shows the ratio of sorrel to other greens. Of course, the amount of dill and parsley can be increased, but don’t forget - sorrel is still a priority.

When the chicken is completely cooked, remove unnecessary spices from the broth and start adding vegetables. Next, it will not be difficult to cook the dish, since all the ingredients are almost ready, and the greens cook quickly. The potatoes go into the broth first. Let it boil and cook for no more than 2-3 minutes.

Then pour in the carrot and onion mixture.

When it boils, add chopped eggs.

Let the broth simmer a little over low heat and add all the sorrel. It immediately collapses and loses its bright green color.

Add greens after it. Boil the soup for 5 minutes. Before finishing cooking, taste it and add salt if desired.

Our dish should be eaten hot or warm enough. Cool sour cream goes perfectly with it.

Chicken Noodle Soup with Eggs is a great first course to add variety to your everyday dinner table. The soup turns out very tasty, rich, aromatic. Try it, you and your family will definitely love this soup.

Chicken wings 2-3 pcs
Potatoes 3 pcs
Onion 1 piece
Carrot 1 piece
Noodles3 tbsp.
Chicken egg 1 piece
Salt to taste
Seasoning for soup to taste
Bay leaf 1 piece
Garlic 1 tooth.
Water2-2.5 l
Vegetable oil 2 tbsp.

Place chicken wings in a saucepan, add water, and bring to a boil. Add salt to the broth and cook the wings over low heat for 10 minutes.

Peel the potatoes and cut into pieces.

Chop the onion and carrots and place in a frying pan with vegetable oil.

Place potatoes in a saucepan and cook for 20-25 minutes. Fry the onions and carrots until soft and place the vegetables in the pan.

Add noodles, soup seasoning, chopped garlic to the soup, add salt if necessary. Boil the soup for 10 minutes.

Crack the egg with a fork, add a little soup to it, stir.

Add bay leaf to the soup and pour in the egg mixture in a thin stream, stirring constantly. Boil the soup for another 1-2 minutes and turn off the gas. Let the soup brew for 10-15 minutes. Pour the finished soup into bowls and serve.

It's fast, tasty, healthy. Amazing taste - with a pleasant sourness. And lots of fiber!

chicken - half;
potatoes - 3 pcs;
carrots - 1 piece;
onion - 1 piece;
sorrel - 100 grams;
bay leaf - 2 pcs;
salt - to taste;
seasonings - to taste;
chicken eggs - 1 piece;
green onion - to taste;
garlic - 2 cloves.

We take out what was cooked in the broth.

Chop the potatoes and throw them into the boiling broth.

Fry the carrots and onions in sunflower oil and when the potatoes are almost ready, add them to the pan. You can add a washed bay leaf for flavor.

Add finely chopped boiled meat to the soup.

Let's not forget about the eggs and set them to boil. And let's start working with sorrel, wash it well and dry it.

I don’t know how much sorrel is needed in grams, but I buy at least 2 bunches from my grandmothers, and preferably 3. We chop it finely. I like to cut into strips rather than cubes (but this is purely a matter of taste).

Chop green onions or any herbs and garlic.

When the soup is ready (the potatoes are soft, you are satisfied with the taste of “salt”) - add sorrel, herbs and garlic. Literally half a minute and turn off the soup. Why do we need to overcook our greens? Let's keep maximum vitamins in it.

Without an egg, this soup will lose all its charm. You can add the raw egg directly to the pan, whisking it lightly, as you would for an omelette. Or you can do as I did - put the egg directly on everyone’s plate. So:

Large chicken thigh – 2 pieces
Potatoes – 1 piece, larger
Carrots – 1 piece, small
Onion – 1 piece, small
Vermicelli small
Chicken egg – 1 piece
Salt, black pepper, bay leaf, herbs

Prepare the broth. Pour cold water over the chicken and bring to the boil. As soon as it starts to boil, reduce the heat to thoroughly remove any foam that forms. It is important that it does not boil over immediately, otherwise all the scum will remain in the broth. When the scale has stopped collecting, you can immediately salt it well; if there are still foams, they will rise to the surface.

When it boils well, add a whole potato, onion, carrot (I cut it into several pieces to make it boil better), bay leaf and black peppercorns into the broth and cook until the chicken is cooked, about 40 minutes.

Remove the onion, potato and carrot from the broth and discard the onion. Mash the potatoes and carrots well with a fork into a paste and send back to the broth.

Remove the meat, cut into small pieces and return to the pan. Bring everything to a boil. Then add vermicelli, it cooks very quickly, simmer for about 5 minutes.

During this time, break the egg into a bowl and shake well with a fork. Add to the boiling soup, stirring vigorously, the egg will immediately curdle. Add the greens, let simmer for three minutes and you're done!

This soup is suitable for anyone who is sick, because after hot chicken broth you will feel much better and you will feel warm inside.

soup set 1 piece
potatoes 500 g
horns 100 g
onion 1 piece
salt to taste
egg 2 pcs
greens to taste

Let the soup set simmer, periodically skimming off the foam. Advice: it is better to remove the foam with a strainer rather than with a spoon, because with a sieve you do not reduce the broth and clean it better than with a spoon.

Cut the potatoes into small cubes.

Fry the onion in a frying pan until golden brown.

We take out the chicken and set it to cool.

Pinch off the meat from the bones.

Throw the potatoes into the pan. After 5 minutes, throw in the horns. Stir occasionally. Throw in the fried onions and chicken.

We peel the eggs, cut them in half and put them in the soup.

Chop the greens and sprinkle over the soup. Bon appetit!

Based on materials from www.eat-me.ru

With beans

This aromatic soup contains beans that quickly satisfy your hunger. Therefore, after eating a plate of such a first course, you will not want to go to the kitchen for a long time to get more. To cook it, you will need:

500 g chilled chicken fillet;
60 g dry beans;
2 carrots;
3 potatoes;
1 onion;
drinking water, salt and herbs.

Pre-washed and soaked beans are boiled in a pan filled with boiling water for half an hour. After the designated time has passed, poultry fillet, onions and carrots are added to it. All this is cooked for another thirty minutes, and then supplemented with potato slices, salt and spices. The soup cooked in this way is sprinkled with finely chopped herbs and poured into deep plates.

Chicken breast soup with beans and corn "Enchilada"

A soup made from chicken breast with beans, corn, vegetables and spices is called “Enchilada”. The soup, originally from Spain, will especially please very busy housewives. After all, it is very easy to prepare, and it turns out very thick and satisfying.

Ingredients:

Chicken breast 300 g
1 can canned red beans
Canned corn 1 can
Tomatoes 400 g
Onion 1 50 g
Chicken broth 2 l
Garlic 3 cloves
Flour 2 tbsp.
Tomato paste 2 tbsp.
Cumin ½ tsp.
Oregano ½ tsp.
Hot red pepper ½ tsp.
Dried garlic ½ tsp.
Coriander
Vegetable oil

Add flour to heated vegetable oil in a frying pan and fry, then add spices: oregano, hot pepper, dried garlic, cumin, coriander and tomato paste.

Add 100 ml of chicken broth and simmer until the sauce has a thick consistency.

Heat vegetable oil in a preheated pan and add finely chopped onions, tomatoes, and garlic.

When the vegetables are ready, add beans and corn. Then pour in the sauce and send the chicken meat, pour in the broth and cook for 1 hour.

500 g chilled chicken fillet;
60 g dry beans;
2 carrots;
3 potatoes;
1 onion;
drinking water, salt and herbs.

With vermicelli

This is one of the most popular dietary soup options. To cook it in your kitchen, you will need:

2.5 liters of filtered drinking water;
0.6 kg fresh chicken fillet;
0.2 kg thin vermicelli;
5 potatoes;
2 medium onions;
1 carrot;
salt, herbs and oil.

The pre-washed fillet is cut into small pieces, immersed in a pan of boiling water and boiled for twenty minutes. At the end of the designated time, it is supplemented with slices of potatoes and fried onions and carrots. All this is added, seasoned and brought to full readiness. Shortly before the process is completed, vermicelli and finely chopped herbs are poured into a common container.

Chicken noodle soup in a slow cooker

Any housewife can create a culinary masterpiece thanks to this useful device, which is equipped in almost any modern kitchen. And to prepare a tasty and satisfying soup you will need a minimum of effort.

Required Products:

Any chicken meat (drumstick, wings, breast) – 0.5 kg.
Thin vermicelli or spaghetti – 150 gr.
Several medium potatoes.
One large onion.
Medium sized carrots.
Salt, spices to taste.
One or two tablespoons of vegetable oil.

Cooking process:

Turn on the “Frying” or “Baking” mode. Pour a little oil into the bottom of the multicooker bowl. Add peeled and chopped onions and carrots to it. Fry the vegetables for 5 minutes.
Add boneless chicken meat, cut into portions, to the mixture. Fill everything with one and a half liters of water.
Turn on the “Stew” or “Soup” mode and cook the chicken for 40 minutes.
Add peeled and chopped potatoes to the meat. Cook the vegetable and chicken for another 20 minutes.
After this time, add noodles to the broth. Season the soup with salt and spices. If the dish turns out to be thick, dilute it with some boiled water. Turn on the “Cooking” mode for 20 minutes. After the signal sounds, do not open the lid for 5-10 minutes. This is necessary for the soup to infuse.

Garnish the finished dish with herbs and serve.

With green peas

This bright and very tasty soup is equally suitable for both children's and diet menus. Therefore, you can safely cook it for the whole family at once. To cook it at home, you will definitely need:

2 liters of filtered drinking water;
0.2 kg of green peas (frozen or fresh);
0.5 kg chicken fillet;
2 cloves of garlic;
2 carrots, onions and potatoes;
salt, spices and refined oil.

First you should do the chicken fillet. It is thoroughly washed in cool water, placed in a pan with moderately salted boiling water and boiled until tender. At the next stage, potato slices and fried garlic, carrots and onions are poured into the resulting broth. All this is seasoned and continued to cook. Shortly before turning off the heat, add green peas to the almost finished soup. Before serving, you can sprinkle it with any fresh herbs.

Source

Chicken breast soup with green peas “Original”

The “Original” chicken breast soup with green peas is colorful in appearance, all the ingredients in it are different in color, so just looking at this dish already awakens your appetite. The taste is in no way inferior to the appearance.

Ingredients:

Chicken breast 2 pcs.
Carrots 1-2 pcs.
Potatoes 600 g
Green peas 150-200 g
Onions 1 pc.
Spices and bay leaf optional.
Greenery

Place chicken breast and whole onion in cold water.

After 20 minutes of boiling, remove the meat and onions, divide the chicken into fibers, and discard the onions. Add coarsely chopped carrots and potatoes to the broth and boil for 15 minutes.

After the time has passed, add fresh frozen peas, add chicken, salt and pepper, spices as desired and cook for 10 minutes.

Once ready, add chopped herbs to the soup.

This bright and very tasty soup is equally suitable for both children's and diet menus. Therefore, you can safely cook it for the whole family at once. To cook it at home, you will definitely need:

2 liters of filtered drinking water;
0.2 kg of green peas (frozen or fresh);
0.5 kg chicken fillet;
2 cloves of garlic;
2 carrots, onions and potatoes;
salt, spices and refined oil.