I suggest preparing a light, flavorful and very healthy oatmeal soup for lunch. This is an excellent option for a dietary and healthy lunch. For the base of the soup we will use chicken broth made from chicken fillet. If you want the soup to be richer, use chicken wings, drumsticks, thighs or a whole leg for the broth. Boiled chicken can be separated from the bones, cut into pieces and returned to the soup or added in portions to each plate before serving.

For a lean version of the first course, use vegetable broth. If you are preparing this soup for baby or diet food, add onions, carrots and bell peppers to the soup raw, without pre-sautéing.

The recipe is simple and quick, even a novice cook can handle it. To prepare, you will need a universal set of vegetables, some oatmeal and a piece of chicken for the broth. Oatmeal gives the soup a delicate taste, and vegetables and fresh herbs make the dish appetizing and aromatic. If you haven’t tried this soup yet, be sure to make it for lunch!

Ingredients for making oatmeal soup with chicken broth:

Recipe for oatmeal soup with chicken broth

Step-by-step instruction:

1. To prepare the broth, wash the chicken meat, put it in a saucepan, and fill it with 2 liters of cold water. Cover the pan with a lid, put it on the fire and bring the water to a boil. Remove the formed foam with a slotted spoon. Reduce the heat to low and continue cooking the broth for 40 minutes. Carefully remove the chicken pieces from the prepared broth. Separate the boiled meat from the bones. If desired, it can be returned to the soup or used to prepare other dishes. Wash the potatoes, peel them, cut them into cubes. Add potatoes to the prepared chicken broth.

2. Peel the onions and cut them into small cubes. Place the vegetables in a frying pan with heated vegetable oil. Stirring occasionally, sauté the onions over medium heat until light golden brown.

3. Wash the bell pepper, cut it in half, remove the seed box. Cut the pepper into small cubes and add to the onion. Stirring, continue to fry the vegetables together for 1-2 minutes.

4. Wash the carrots, peel them, and chop them on a coarse grater. Add grated carrots to the rest of the vegetables. Stir and continue sautéing the vegetables together over low heat for 3-5 minutes.

5. When the potatoes in the broth are half cooked, add fried onions, bell peppers and carrots to the soup.

6. Following the vegetables, pour oatmeal into the soup. Stir and continue cooking the soup over low heat for 7-10 minutes.

7. At the end of cooking, add finely chopped dill and parsley to the soup. Add salt and ground spices. Add bay leaf and black allspice for flavor. Continue cooking the soup for another 1-2 minutes, then turn off the heat.

8. Pour the aromatic soup with oatmeal into portioned bowls and serve with a slice of fresh bread.

Bon appetit!

Pay attention to the delicious soup recipes:

Soup with canned fish and rice

Zucchini soup with rice and tomato

With the arrival of warm spring days, I want something light and refreshing. My favorite among cold soups is okroshka. It is prepared with different dressings: kefir or mineral water, sour cream with sparkling water, whey or kvass. Today I will tell you how to cook okroshka using whey, this recipe is one of my favorites. If desired, the sausage can be replaced with boiled chicken fillet or beef. You can also use ham, boiled beef or pork tongue.

In the recipe I indicated the proportions that my family likes. If you wish, you can reduce or increase the amount of certain ingredients. For example, add more vegetables, sausages or meat products. To prepare okroshka, the best quality doctor’s, milk or children’s sausage from a trusted manufacturer is best.

Okroshka turns out to be both refreshing and satisfying, tasty and aromatic thanks to the large amount of herbs and fresh vegetables.

Ingredients for making whey-based okroshka with sausage:

Recipe for making whey-based okroshka with sausage

Step-by-step instruction:

1. Wash fresh cucumbers and radishes, trim off the tails and cut into small cubes. Wash the green onions and cut them into thin rings. Wash the dill and parsley, dry off excess moisture, and chop finely.

2. Wash the potatoes and boil them in salted water until tender. Cool the tubers to room temperature, peel them, and cut them into small cubes. Boil chicken eggs hard, cool in cold water, peel, and cut into small cubes. We peel the boiled sausage from the casing and cut it into cubes the same size as the rest of the ingredients.

3. In a deep bowl, mix chopped vegetables, eggs, boiled sausage and herbs in equal proportions. If desired, the quantity of certain ingredients can be adjusted to your taste.

4. Fill the ingredients with cold whey. Salt the okroshka to taste, season with rich sour cream. If desired, you can add a little hot mustard to the okroshka. Mix the ingredients.

5. Ready okroshka can be served immediately after cooking.

Bon appetit!

You may be interested in recipes for delicious soups:

Soup with canned fish and rice

Zucchini soup with rice and tomato

We are preparing soup with canned fish and rice for lunch – a simple and budget-friendly dish for the whole family! A tasty and aromatic soup is especially good in the cool season; it warms you up and gives you energy.

This soup can be prepared not only at home, but also outdoors. You can take all the necessary ingredients with you on a hike or on a picnic. Fish soup cooked over a fire with a smoky aroma turns out incredibly tasty. For the recipe, you can use your favorite canned fish in oil. Mackerel, sardine or saury are perfect. I recommend using vegetable broth as a base, this makes the first dish much more flavorful. In addition to rice, you can add bulgur or millet to the soup.

Quick and easy to prepare, hearty and nutritious fish soup is sure to become your favorite. I definitely recommend trying this recipe!

Ingredients for making soup with canned fish and rice:

Recipe for soup with canned fish and rice

Step-by-step instruction:

1. Wash the potatoes, peel them, cut them into small cubes. Place vegetables in boiling vegetable broth. Cover the pan with a lid and cook the soup over low heat.

2. After 5 minutes, add thoroughly washed rice to the broth. Stir and continue to cook the soup over low heat with the lid on.

3. Peel the onions and cut them into small cubes. Wash the carrots, peel them, and chop them on a coarse grater. Place the vegetables in a frying pan with heated vegetable oil.

4. Stirring occasionally, saute the onions and carrots over medium heat until lightly golden brown.

5. When the potatoes and rice are almost ready, add sauteed vegetables to the soup.

6. Carefully open the can of canned fish. Remove the fish pieces from the oil, remove the backbone and large bones. Place canned sardines into the soup. Mix.

7. Add finely chopped dill and parsley, bay leaf and black allspice to the soup for flavor. Salt to taste, add ground spices. Mix the soup with canned fish. Bring it to a boil again, boil for 1 minute and remove from heat.

8. Serve the finished fish soup with canned food with a slice of crispy fresh bread.

Bon appetit!

Also your favorite soup recipes:

Zucchini soup with rice and tomato

Broccoli, hard cheese and cream soup

I suggest preparing a simple, but at the same time delicious puree soup with zucchini and rice for lunch. You will need few ingredients, but the result will exceed all expectations. Thanks to zucchini, the first dish turns out light and tender. Rice makes the texture of the soup silky and thick, and fresh tomatoes add piquant sourness and a beautiful golden hue. The soup can be prepared with any meat broth, or with water or a decoction of onions, carrots, celery and herbs. In this case, you will get a lean version of the dish.

This recipe is ideal for children and those watching their figure. If desired, you can not add potatoes, but simply increase the amount of zucchini. This soup can be prepared all year round using frozen vegetables. In my opinion, this is a great option to diversify your daily menu!

Ingredients for making zucchini soup with rice and tomatoes:

Recipe for zucchini soup with rice and tomatoes

Step-by-step instruction:

1. Peel the onions and cut them into medium-sized cubes. Peel the garlic cloves and cut into thin slices. Pour olive oil into a thick-bottomed pan and add a piece of butter. When the oil mixture is hot, add chopped onions and garlic to the pan. Stirring occasionally, saute the vegetables over medium heat until golden brown.

2. Wash the zucchini, cut off the tails. Without peeling the vegetables, cut the zucchini into medium-sized cubes. Add it to the pan with the sautéed vegetables.

3. Wash the potatoes, peel them, and cut them into medium-sized cubes. Add the chopped tubers to the rest of the vegetables. Stirring, continue to fry the ingredients over medium heat for 5 minutes.

4. Pour hot chicken broth over the vegetables in the pan. For flavor, add bay leaf and black allspice. Covering the pan with a lid, simmer the soup over low heat for 7 minutes after the broth has returned to a boil.

5. Add thoroughly washed rice to the soup.

6. Wash the tomatoes. Make a cross-shaped cut on the fruits, lower the vegetables into boiling water for 1 minute. Peel the tomatoes and cut into small cubes. Add chopped tomatoes to the soup after the rice.

7. Add salt and spices to taste and mix. Continue cooking the soup over low heat until all ingredients are ready.

8. At the end of cooking, add finely chopped dill and parsley.

9. When the rice and vegetables in the soup are ready, puree the ingredients with an immersion blender until smooth.

10. Return the pan with the soup to the heat, bring to a boil and remove from the stove.

Pour the finished zucchini soup with rice and tomatoes into bowls, garnish with croutons, herbs and smoked paprika. If desired, the soup can be supplemented with heavy cream or sour cream.

Bon appetit!

I would like to share with you this delicious soup recipe:

Zucchini soup with rice and tomato

For lunch, prepare a delicious, vitamin and healthy soup with broccoli, hard cheese and cream. This simple first course will give you a boost of energy, a feeling of lightness and a good mood after a delicious lunch! The recipe is fairly budget–friendly, simple and quick to prepare, in the cold season you can use frozen broccoli florets.

The soup turns out to be bright and appetizing, with a delicate creamy taste. A variety of cheeses such as Cheddar, Gruyère or Parmesan can be used to create different variations of this dish. We will use chicken broth to prepare the soup. If desired, it can be replaced with vegetable broth prepared from onions, carrots, celery, parsley root and parsnips, fresh herbs and spices.

Cheese lovers and those who appreciate the combination of fresh vegetables and delicate taste will definitely like this dish.

Ingredients for making soup from broccoli, hard cheese and cream:

Recipe for making soup with broccoli, hard cheese and cream

Step–by–step instructions:

1. Peel the onion and garlic cloves, cut into small cubes. In a saucepan with a thick bottom, mix vegetable oil and butter. When the mixture is heated, put the chopped vegetables in the pan. While stirring, saute the onion and garlic until light golden.

2. Wash the carrot, peel it, grind it on a grater with a large cloth. Add grated carrots to the sautéed vegetables. Stir, continue to fry the vegetables over low heat for another 2–3 minutes until the carrots are soft.

3. Then add 2 tablespoons of wheat flour to the soup. Stirring constantly, we continue to fry the vegetables with flour over low heat for 1 minute.

4. Constantly stirring the ingredients, pour the warm chicken broth into the pan in a thin stream.

5. Wash the potatoes, peel them, cut them into medium–sized cubes. Add the vegetables to the boiling chicken broth. Stir, continue to cook the soup under the lid on low heat for 7–10 minutes.

6. When the potatoes in the soup become soft, add broccoli, cut into small florets, to the pan. Frozen cabbage can be added to the soup immediately, without first thawing.

7. Immediately after the broccoli, add hard cheese, finely grated, to the soup.

8. Continue to cook the soup over low heat, stirring so that the hard cheese melts completely. Pour warm cream into the soup.

9. At the end of cooking, add salt, ground black pepper, paprika and finely chopped parsley to the soup.

10. Let the soup boil, then turn off the heat. Incredibly tasty and fragrant broccoli soup with hard cheese and cream is poured into portioned plates and served with a slice of fresh bread or crackers.

Bon appetit!