Chicken breast broth - simple, tasty. The best recipes for flavorful broth from chicken breast with egg, celery, spinach

Chicken breast broth - simple, tasty. The best recipes for flavorful broth from chicken breast with egg, celery, spinach

Tasty, properly cooked chicken broth is difficult to refuse. It is not only tasty, but also fragrant, nutritious. Each housewife has her own secrets of cooking chicken breast broth: some use only spring water, other certain spices and roots, someone prefers to salt the broth at the beginning of cooking, someone at the end. The list is endless, we have collected the best recipes by which you can cook a really tasty broth.

Chicken breast broth - general principles

For broth you need to buy chicken breast, it is better if it is homemade chicken breast, but the product sold in the store will do. Frozen meat should definitely be defrosted, but in no case in hot water, just transfer the breast from the freezer to the refrigerator in the evening.

Prepared breasts are put in a pan with cold water, boiled until boiling, skimmed and cooked over low heat until ready. For flavor, color and aroma, you can add various ingredients to the broth: carrots, onions, garlic, parsley and celery roots, allspice and black peppercorns, greens, herbs, dried vegetables.

As soon as the breast is cooked, it is removed, cooled, cut. The broth itself is filtered. Next, the broth is served hot with a piece of meat and fresh herbs. Often boiled hard-boiled eggs and croutons are put in chicken broth. Or, on the basis of the cooked broth, the soup is prepared: noodles, borscht, cabbage soup and any other.

1. Chicken Breast Broth


• three small chicken breasts;

• onions, carrots - one by one;

• four cloves of garlic;

• spice for soups, salt - on a pinch;

• four sprigs of dill and parsley;

• leaf of laurel;

• several black peppercorns.

Cooking Method:

1. Thoroughly wash the breasts, remove the skin and dry.

2. Cut the cleaned carrot into circles, onion into rings, skip the peeled garlic through the garlic press, parsley, and finely chop the dill. 3. Put chicken breasts in a suitable size pot, add water.

4. Bring to a boil, remove the formed foam.

5. Add vegetables, laurel and pea allspice, salt and cook first on a large flame, remove the foam again, after cooking for a little less than half an hour on a small flame.

6. A few minutes before being ready to add chopped parsley with dill and seasoning, bring to a boil.

7. When serving, pour into plates, next to put a separate plate with homemade crackers.

2. Chicken breast broth with celery


• one big chicken breast;

• carrot, onion - one by one;

• one bunch of parsley;

• one parsley and celery root;

• three leaves of lavrushka;

• salt - pinch;

• allspice - three peas.

Cooking Method:

1. Rinse the chicken breast, separate the skin, put it in a saucepan, cover with purified water, let it boil over moderate heat. Spoon remove the foam and cook a little less than half an hour on a small flame.

2. Peeled parsley and celery roots coarsely chopped, put in a saucepan.

3. Add the carrot, cut into large pieces, the whole onion head half peeled, cook a little less than half an hour.

4. Three minutes before the readiness to put the washed bouquets of parsley and dill, not sliced, allspice and sweet pepper.

5. From the broth put all the roots, herbs and chicken breast.

6. When serving, pour broth into plates, sprinkle with parsley, next to it you can put a plate of baked pies.

3. Chicken breast broth with fresh spinach


• two big chicken breasts;

• potatoes - two pieces;

• one onion;

• fresh spinach - six leaves;

• salt, seasoning - on a pinch;

• Lavrushka - two leaves;

• allspice - four peas;

• sunflower oil - 50 ml.

Cooking Method:

1. Put the breasts in a skillet with Lavrushka, peas of black allspice, cover with water and cook on low heat until boiling. Remove the foam and cook a little less than half an hour on a weak flame. 2. Add diced potatoes to the saucepan and cook until tender.

3. Fry the onion, chopped into small cubes in a hot oil in a pan in the hot oil.

4. Put the fried onion and finely chopped spinach into the broth.

5. Remove the finished breast from the pan, cool, separate the meat from the bones.

6. Chop the meat with a knife and put it back into the broth.

7. Ready broth a little insist and pour into plates.

4. Chinese Chicken Breast Broth


• two chicken breasts;

• homemade soy sauce - four tablespoons;

• sherry - one teaspoon;

• salt, allspice in powder - 15 grams;

• green onions - three small stalk;

• fresh champignons - four pieces;

• rice noodles - half a pack.

On homemade soy sauce:

• incomplete cup of soy beans;

• two handfuls of flour;

• any broth - 250 ml;

• a piece of butter;

• a pinch of salt.

Cooking Method:

1. Prepare homemade soy sauce: boil soy beans in a small metal container until softened. Drain the liquid. Mix grains through a blender, mix with flour and mix well. Melt the butter in a pan and pour into the soy mass, add salt and mix well. Transfer the resulting mixture to the pan, pour a glass of any broth (you can chicken, vegetable or fish), mix and boil on a low flame. Remove from heat, cool.

2. Put the washed and dried breasts in a small cup, pour a little cooked homemade soy sauce and sherry, pepper, let it brew.

3. Rinse the champignons, peel and slice them.

4. Break noodles, put in boiling water, boil for five minutes, rinse in a colander.

5. In the broth, left over from cooking noodles, put the breasts, let it boil.

6. Add mushrooms, cook for twenty-five minutes over moderate heat with the lid closed.

7. Put the boiled noodles into the broth, stir and boil.

8. When serving, pour into plates, sprinkle with green onions.

5. Chicken breast broth with egg

Ingredients: • chicken breast - three pieces;

• different greens - half the beam;

• a few cloves of garlic;

• 15 grams of black pepper powder and salt;

• egg - two pieces;

• bread from flour of the first grade - four pieces.

Cooking Method:

1. Put the breasts in a pot of water, let boil over high heat. Remove the foam and cook a little less than an hour on low heat.

2. Put the cooked breasts on a plate, cool, separate the meat from the bones and skin.

3. Strain broth, add salt and pepper.

4. Cut bread into cubes, mix it with chopped garlic and dry on a sheet in the oven until golden brown.

5. When serving, pour broth into a portion plate, put half a boiled egg, sprinkle with herbs. Put fried croutons in a separate plate.

6. Chicken breast broth with vegetables


• two chicken breasts;

• onions, carrots - one by one;

• fresh celery - one stalk;

• salt - pinch;

• Lavrushka - two leaves;

• allspice - three peas;

• any greens - a bunch of flowers.

Cooking Method:

1. Rinse the breasts, remove the skin.

2. Boil the prepared meat in lightly salted water until softened.

3. After boiling, remove the foam and put the cleaned carrot and onion whole.

4. Add celery leaves, cut into pieces, peas allspice and cook a little less than ten minutes.

5. Salt water and boil until all the ingredients are softened on a small flame.

6. Add laurel.

7. Remove the saucepan from the broth from the stove and leave for twenty minutes to infuse.

8. Put the breasts on a plate, separate the meat, chop the fillets with a knife, discard the bones.

9. When serving, pour broth into the plates, sprinkle with greens and put a few pieces of chicken meat. Next to put a separate plate with slices of black bread.

7. Chicken breast broth with rice


• chicken breast - half a kilo;

• two parsley roots;

• bow;

• carrot;

• 100 grams of rice;

• salt pepper;

• fresh dill.

Cooking Method: 1. Peel and wash the carrots, onions, parsley root. Coarsely chopped.

2. Pour into a saucepan a little more than a liter of water, put the breast and prepared vegetables.

3. Bring to a boil, remove the froth, and cook on low heat for 30 minutes.

4. Add thoroughly washed rice, cook until the cereal is ready.

5. Remove the breast, cool, cut into pieces.

6. Return the meat to the broth, add the chopped dill, salt to taste, mix.

7. Bring the broth to a boil, remove the pan from the heat, serve with croutons or homemade crackers, seasoned with ground pepper.

Chicken breast broth - tips, secrets, tricks

1. Especially tasty and nourishing broth is obtained from the breast of domestic chicken.

2. The broth will be beautiful, transparent, if, after the first boiling, to remove protein foam, and after the meat is ready to drain it.

3. Salt is added at the beginning of cooking, so the meat will taste better. At the end of cooking try the broth once again on the salt, if necessary, salted.

4. The amount of water depends on the desired concentration of broth, on average, about two liters of liquid are used per kilogram of meat.

5. The breast cooks very quickly, no more than 30 minutes, do not digest it, otherwise the meat will be tasteless.

6. Putting unpeeled onions in broth at the time of boiling will make the color of the dish golden. It is important to thoroughly wash the onions and clean it from the top husk.

7. Roots, dried vegetables, greens will make the taste of broth especially tasty.

8. Chicken croutons, black bread or cakes can be served with chicken breast broth. Enjoy your meal.

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