Chicken Soups

Chicken soup recipes cover light and dietetic first courses on chicken broth: classic chicken noodle, chicken rassolnik with pearl barley, mushroom with chicken fillet, okroshka on chicken broth, Asian chicken ramen and Thai tom kha gai. The section gathers Russian classics and contemporary Asian variants with step-by-step photography.

Chicken broth is the most universal and gentlest in fat. A whole chicken simmers 50–60 minutes with carrot and celery; broth stays clear under gentle boil. Breast and fillet give a dietetic broth in 25–30 minutes – for light soups and children's tables. Home-bred poultry yields a richer yellow broth, ideal for noodle and Asian variants. Fat skims after chilling.

Traditions vary. Russian – chicken noodle with homemade or vermicelli, rassolnik with barley, mushroom with porcini, okroshka with radish, kharcho with chicken. Asian – Japanese ramen with miso or shoyu, Thai tom kha gai with coconut cream and galangal, Chinese corn-and-chicken. Clear – consommé with meatballs, broth with peas and poached egg.

Types of chicken soups featured

• Classic chicken noodle – homemade pasta, vermicelli, egg noodles;
• Hearty – rassolnik with pearl barley, kharcho with chicken, borscht on chicken broth;
• Mushroom – with porcini and champignons, chicken cream-mushroom soup;
• Asian – chicken ramen, tom kha gai, Chinese corn and chicken;
• Cold – okroshka on chicken broth, with radish and egg;
• Dietetic clear – consommé with meatballs, broth with poached egg.

Every recipe on recepty.mobi includes exact proportions, cooking times and step-by-step photography.