Chicken broth with homemade noodles recipe with photo. Hearty noodle broth with chicken
Noodle broth is a simple but tasty and healthy dish for lunch. It is satisfying and at the same time light, so it is suitable even for those who monitor their weight.
Noodle broth - basic cooking principles
Basically, the broth is made from chicken, since it is from poultry that it turns out to be especially tasty and light. Lovers of hearty dishes can cook the broth on pork or beef.
The meat is washed, put in a saucepan, cut into portions, poured with water and put on moderate heat. It is very important to carefully remove the foam at the time of boiling, so that the broth is transparent. For flavor, peeled carrots and onions, as well as greens, are placed in it. Continue to cook the broth over low heat so that there is no intense boiling.
Then the vegetables and greens are removed, the meat is taken out, and the broth itself is filtered.
You can use store-bought noodles or make homemade noodles. The eggs are kneaded into a stiff dough. Then it is rolled into a thin layer, then rolled up and cut into thin strips. You can also use a special machine that cuts the dough into thin noodles. The finished product is laid out on the table and slightly dried.
Put the meat into the boiling broth, separating it from the bone and cutting it into small pieces. Add noodles and cook for literally five minutes.
The hot broth with noodles is immediately laid out on plates, and served with a pinch of finely chopped fresh herbs.
Recipe 1. Noodle broth
Ingredients
500 g of chicken meat;
salt;
three potatoes;
30 ml sunflower oil;
bulb;
ground black pepper;
carrot;
a bunch of fresh herbs;
noodles - 100 g;
two bay leaves.
Cooking method
1. Rinse the chicken meat, cut into pieces and put in a medium-sized saucepan. Cover the chicken with water and place on the stove. As soon as the broth begins to boil, carefully remove the foam. Twist the fire and cook for forty minutes.
2. Peel the potatoes, wash and chop into small pieces.
3. Season the broth with black pepper and put the bay leaf.
4. Peel vegetables. Finely chop the onion. Coarsely grate the carrots. Sauté vegetables in hot vegetable oil until golden brown.
5. Remove the meat, cool, separate it from the bone and tear into small pieces. Send the chicken back to the pot.
6. Put the vegetable fry and potatoes into the broth. Continue cooking until potatoes are cooked.
7. Add noodles, stir and after two minutes remove from heat. Rinse a bunch of greens and chop finely. Add to broth. Serve hot on plates.
Recipe 2. Broth with homemade noodles
Ingredients
three large eggs;
salt;
350 g wheat flour.
1.2 kg of chicken;
Bay leaf;
onion head;
black pepper;
carrot.
Cooking method
1. From eggs and flour, knead a very cool dough. We put it in a plastic bag and leave it for an hour.
2. Divide the dough into six parts and roll each into a very thin layer. Dry them for half an hour. Dust with flour and roll up. Cut into thin strips. We disassemble it with our hands and leave it on the table so that it dries slightly.
3. We wash the chicken, cut it into portions and put it in a saucepan. We put on a moderate fire, pour cold water. As soon as the contents begin to boil, remove the foam with a slotted spoon.
4. Peel the carrots and onions and put them in the broth. We also send bay leaves here. We twist the fire and cook, avoiding intense boiling, for a couple of hours.
5. Remove vegetables and chicken from the broth. The meat is cooled, separated from the bone and disassembled into small pieces. We filter the broth, pour it into a saucepan, put the meat and put it on a slow fire.
6. As soon as the contents begin to boil, spread the homemade noodles and cook for five minutes. Remove from the stove, arrange on plates and serve, putting a pinch of fresh, finely chopped greens in each.
Recipe 3. Broth with noodles and mushrooms
Ingredients
300 g chicken breast;
fresh greens;
50 g noodles;
200 g of champignons;
spices;
three potatoes;
vegetable oil;
bow - head.
Cooking method
1. My chicken breast, put in a saucepan and pour cold water. We put on medium heat, bring to a boil and carefully collect the foam. Reduce heat, salt and cook for 20 minutes. We take out the meat, disassemble it into fibers and return it to the broth again.
2. We chop the peeled carrots and onions as finely as possible. Pass the vegetables in vegetable oil until golden brown, stirring constantly.
3. Wipe the champignons with a damp sponge and cut into thin plates. Add the mushrooms to the fried vegetables, mix and simmer over low heat for ten minutes. We shift the frying into a pan with broth.
4. When the contents begin to boil, add the noodles, salt, season with spices and cook for ten minutes, stirring occasionally. Remove from the stove, cover with a lid and leave to infuse for a quarter of an hour.
Recipe 4. Broth with noodles and cheese
Ingredients
400 g of chicken meat;
vegetable oil;
150 g noodles;
two processed cheeses;
2.5 liters of drinking water;
a pod of sweet pepper;
a slice of white bread;
bow - head.
Cooking method
1. Put the washed chicken meat in a saucepan, fill with water and put on medium heat. Carefully collect the foam with a slotted spoon when the contents begin to boil. Cook on low heat for forty minutes.
2. Peel and finely chop the onion head. Fry in vegetable oil until transparent.
3. Free the pod of sweet pepper from the stem and clean it from the seeds. Cut the pulp of the vegetable into small cubes.
4. Grind processed cheeses on a grater.
5. Remove the chicken meat from the broth and cool. Put sweet peppers, fried onions and melted cheese in a saucepan. Stir until cheese is melted.
6. Separate the chicken meat from the bones, disassemble into small pieces and put in the broth.
7. Add noodles to the pan, stir and cook for literally another three minutes.
8. Cut a slice of white bread into cubes and dry in the oven. Serve the broth with croutons in a bowl.
Recipe 5. Broth with rice noodles
Ingredients
700 g of chicken;
100 g rice noodles;
1 g of soy sprouts;
½ bunch of fresh mint;
a bunch of green onions;
chili pepper pod;
half lime.
Cooking method
1. Divide the chicken into portions, put it in a saucepan, fill it with water and cook until boiling. Carefully remove the foam and put half of the chopped chili pepper. Cook until the meat is cooked, avoiding intense boiling. Ten minutes later, add soy sprouts.
2. Remove the chicken from the broth, cool, remove the skin and separate the flesh from the bones. Send the meat back to the pot.
3. Separately, boil the rice noodles, following the recommendations on the package. I put the noodles in the broth.
4. We lay out the finished broth with noodles on plates. In each add mint leaves, finely chopped green onions and squeeze the lime juice.
Recipe 6. Broth with egg pancake noodles
Ingredients
chicken bouillon;
vegetable oil - 10 ml;
two large eggs;
fresh herbs.
Cooking method
1. Shake the eggs with a fork until a homogeneous mixture is obtained.
2. Pour with a spoon into a well-heated pan to make a thin pancake. Fry on both sides until golden brown.
3. Roll the cooled egg pancakes into a roll and cut into thin slices. We disassemble the strips with our hands.
4. Put the egg noodles on a plate and pour boiling broth over it. Pepper, salt and add chopped fresh herbs.
Recipe 7. Broth with buckwheat noodles
Ingredients
80 g buckwheat noodles;
1 chicken breast;
carrot;
onion head;
200 g of green beans;
4 bay leaves;
pod of bell pepper.
Cooking method
1. Put the chicken breast in a saucepan, cover with water, lightly salt, add bay leaf and peeled onion. Cook over low heat for an hour. Do not forget to remove the foam in time.
2. Release the pod of bell pepper from the stem and seeds. Cut into strips. Peel the carrots and cut into circles. Chop string beans into small strips.
3. Remove the chicken from the broth and leave to cool. Cut the meat into small pieces. Send vegetables and chicken to the broth. Cook for ten minutes.
4. Add buckwheat noodles to the broth and continue to cook for the same amount of time. Remove the saucepan from the stove and pour the broth into bowls.
The broth will turn out transparent if you cook it over low heat, avoiding intense boiling.
For flavor, add fresh herbs, bay leaves and peppercorns tied in a bunch to the broth.
Do not cook the noodles for a long time, otherwise the broth will turn into porridge.
Serve the noodle broth with croutons or croutons.
Be sure to remove the chicken from the broth and strain it. Separate the meat from the bones and send it back to the broth so that the bones do not come across during the meal.
Many people know about the benefits of chicken broth. It restores the depleted forces of the body after an illness or operation, helps to warm up during hypothermia, and eliminates the effects of alcohol intoxication. Properly prepared, tasty has a high nutritional value. This is a real storehouse of vitamins and other nutrients that a person needs for a healthy life.
Delicious and fragrant transparent broth is the dream of every housewife. But it doesn't always work out that way. In fact, in order for the broth to be transparent, you need to follow certain rules:
- The quality of the broth largely depends on the choice of chicken. Professional chefs prefer poultry. It is important that it is not old. Otherwise, such a clear broth will definitely fail.
- Before sending the bird to the pan, it must be rinsed well and remove excess fat. If the bird is not domestic, but was bought in a store, you can remove the skin from it. Do not cook chicken broth. It will never turn out as fragrant and rich as from a whole carcass. Also a good broth can come from the thighs.
- Bring to a boil and cook the chicken only on low heat. At the very beginning of cooking, you need to salt the water and add a whole onion to the bird. It will make the broth not only fragrant, but also transparent. Sometimes whole or coarsely chopped carrots and celery root (or parsley) are also added to the onion. But you should not pepper and put bay leaves in water. This will only darken the broth.
- Immediately after boiling and periodically during cooking, you need to remove the foam from the broth. Do not cover the pot with a lid. This will avoid a strong boil, at which the broth becomes cloudy.
- The broth should be boiled for 3 hours. At the end of cooking, it must be filtered, then poured into a saucepan and brought to a boil for the last time over low heat.
If you follow the suggested tips, the broth will turn out to be transparent, like a tear. Now you can add your favorite spices, noodles and other ingredients to it.
How to cook homemade noodles
The most delicious broth is obtained with To knead the dough, for it, first beat a large egg, 50 ml of water and a teaspoon of salt in a separate bowl. Then, right on the table or in a large bowl, sift the flour (about 150 g) with a slide, make a recess in it and pour in the egg mixture. Knead a stiff elastic dough. At first it will stick to your hands and exfoliate. In fact, that's how it should be. After 10 minutes of kneading, you will get a dense and elastic ball of dough. It must be wrapped in cling film and left on the table for 30 minutes. If this is not done, then the gluten will not have time to swell enough and the dough will delaminate when rolled out.
After the specified time, the prepared ball begins to roll out on the table. First, up to 5 mm thick, then cut in the middle and roll each half to 2 mm (the thinner the better). Before cutting the noodles, each layer must be dried in expanded form for 5 minutes. Then the dough is folded into a roll or an envelope and thinly cut with a wide knife.
The resulting halves are shaken on the table with your hands and allowed to dry a little. If the noodles are prepared for the future, they should be dried more thoroughly, for 5 hours, and it is recommended to store them in a cloth bag.
Classic noodle broth
While the broth is cooking, you can prepare vegetable dressing for it in advance. Onions are chopped into cubes, and carrots are grated or cut into cubes. Vegetables are alternately fried in vegetable oil until tender.
When the strained broth boils again, noodles are added to it. It is important that it boils strongly enough. Otherwise, the noodles may become sour. You need to cook it for 3 minutes, no more. Then vegetable dressing is added to the chicken broth with noodles.
Boil everything together for another 3-4 minutes, and you can turn off the stove. Delicious chicken broth with homemade noodles is ready. It is served to the table with greens and crispy croutons.
Chicken broth with noodles and egg
To make the chicken broth have a presentable appearance, it is served with a boiled egg. It is not difficult to prepare such a dish. After all, almost all recipes with chicken broth are identical. It is enough just to properly cook the bird and make good homemade noodles.
To prepare this dish, you need to boil the chicken. It is better to strain the resulting broth to remove all scale and make it even more transparent. Let it boil again, after which you can add the noodles, and after a few more minutes, the vegetables stewed in the pan.
Quail or chicken eggs for broth are boiled in advance. They need to be peeled and cut in half. Before serving chicken broth with noodles on the table, it is decorated with eggs and herbs. Bon appetit!
Broth with noodles in a slow cooker
The main advantage of cooking broth in a slow cooker is that it will always boil slowly, literally languish. Yes, you don't have to remove the foam.
According to the recipe, place three chicken thighs in a multicooker bowl and pour 1.5 liters of hot water. Boil the meat for 1.5 hours in the "Soup" mode.
After a while, get the chicken, take it apart into pieces, send it back to the bowl along with the noodles. Set the cooking mode to "Multi-cook" (or "Steamed" or "Groats") and cook the broth for another 10 minutes. The multicooker will signal the end of cooking.
Sprinkle chicken broth with noodles generously with herbs right in the slow cooker. A delicious and healthy diet dish is ready.
Noodles in chicken broth
As a rule, the broth remains clear until the noodles are dipped into it. From this, he immediately becomes cloudy. This is especially true for homemade noodles dusted with flour.
To maintain the transparency of the finished broth when serving, you should use a simple secret. To do this, cook the noodles in a separate pan for 8 minutes. When it is ready, put it on the bottom of a deep plate and pour over the broth prepared according to the classic recipe. Here you can also add chopped boiled carrots (from the broth), herbs and any other ingredients.
There is another way to prepare this dish. Noodles need to be cooked for 3 minutes until half cooked in a separate pan. After that, it is placed in the broth for another 4-5 minutes. Such homemade noodles in chicken broth turn out to be even tastier, after which they are saturated with its aroma and taste. Bon appetit!
Chicken broth with croutons and noodles
Cooking broth with croutons is carried out in the same way as in previous recipes. First, boil the chicken for three hours. Then we take it out, filter the broth and send the noodles into it. Before serving, sprinkle with herbs, add the egg and croutons to the plate. It is with these crispy cubes or slices that chicken noodle broth is even tastier.
To prepare croutons, you will need a white loaf, which is cut into small cubes or slices. The baking sheet for the oven is smeared with a small amount of butter or vegetable oil, you also need to squeeze a clove of garlic through the press and pour the sliced bread. Send the croutons for browning in the oven, preheated to a temperature of 140 degrees, for 20 minutes. After the specified time, remove the baking sheet from the oven, let the crackers cool, and you can serve with the broth.
When summer is over and autumn comes, and then cold winter, then you want to eat hot, hearty and rich soup like Chicken broth on homemade noodles. Homemade noodles in chicken broth is what you need.
Prepare a rich broth with noodles from a whole homemade chicken. Noodles should also be homemade with eggs. And of course, you need a 5-liter pot, since homemade chicken is cooked for a long time.
Ingredients
google ads- from 1 kg of homemade chicken
- onion (large) - 2 pcs.
- carrots (medium) - 1 piece
- garlic - 2 teeth
- pepper (red ground) - 1 tsp
- vegetable oil - 70 ml
- Bay leaf
- salt (to taste)
- water - (5l)
Ingredients (for dough)
Flour - 140-150g
- one large egg
- flour-50g (for dusting)
- water-4 tablespoons
- salt - 1 tsp
How to cook delicious chicken noodles at home
Step 1. Wash the chicken well and pat dry. We clean it from excess skin, singe over the fire (gas burner).
Step 2 We cut off the skin from the neck, cut off the ass and excess fat (we don’t throw away the fat, but put it in the freezer, it will eventually come in handy for frying).
Step 3 Then, divide the chicken into two or three parts. Pour water into the pan and when it boils, salt and place the parts of our chicken. After some time, remove the foam and reduce the fire. Cover with a lid and cook for an hour and a half. We add pepper and lavrushka later, otherwise the broth will darken.
Step 4 In the meantime, chop the onion, garlic and carrots and fry in vegetable oil until golden brown. Add red pepper.
Step 5 Let's start making noodles. Break an egg in a bowl, add water, salt and beat with a fork. Pour the mixture into the sifted flour and knead the dough (shown in the video). Wrap the dough in a bag or cling film and let stand for half an hour.
Step 6 So the dough has risen. We roll it out with a thickness of 2 mm and let it dry for 5 minutes. Then roll up and cut into thin strips (shown in the video). Then, evenly distribute the noodles on the board and let dry for a couple of hours.
Step 7 Now, remove the meat from the pan and transfer to a bowl. We season the broth. Wash the pot and pour the broth back into it. The broth is light and clear. Bring it back to a boil. When the broth boils, gradually add the noodles and let it boil for three minutes.
Step 8 Add fried vegetables and bay leaf. Mix everything well and cook on low heat for another 5 minutes.
Step 9 Our noodles in broth are ready. Serve on the table with herbs and sour cream. Separate the meat from the bones and serve in a separate bowl.
Bon appetit!
There is a time and a place for everything. There is a time for festive cakes and a time for simple everyday soups. My favorite food style is the cozy family kitchen. An uncomplicated recipe goes a long way to becoming a regular item on the healthy family meal menu.
I have noticed that I actually prefer simple flavor combinations more. If good, quality products are used, there is no need for great culinary "innovations". Seriously, my choice for family meals are dishes like fried chicken with potatoes, chicken with rice, fried fish, any kind of baked vegetables, etc.
My love for vegetables turned into a passion for soups. A bowl of warm soup has always fueled my craving for beautiful yet homemade simple meals. I cook soups several times a week. And on my family's list of favorites is chicken noodle broth. A large number of vegetables gives this soup even more rich taste and bright colors.
Difficulty level: medium difficulty.
Cooking time: 1 hour 10 minutes.
To make chicken noodle broth, you will need the following ingredients:
2 liters of water
2 dry bay leaves
2 potatoes
½ tablespoon oil
½-3/4 cup fresh, frozen, or canned green peas
Cooking instructions:
First, I poured water into a medium-sized saucepan, put in it chicken legs, previously peeled, dry bay leaves and black peppercorns.
Bring it to a boil and then lower the heat. Seasoned with salt. Cooked chicken under a lid over low heat for about 30 minutes. I lined a sieve with a fine mesh with a paper towel (you can use ordinary cheesecloth) and strained the broth through it.
Pour the broth back into the pot. In this way, I cleaned it of impurities, bay leaf and pepper. I cut the meat from the bones of chicken legs when they cooled down and added to the soup. Bring the broth to a boil and then lower the heat. Peeled and diced potatoes. I added it to the pot.
While stirring, cook the soup over low heat. Meanwhile, heat up the oil in a frying pan. Finely chopped onion. I added it to the hot skillet. Seasoned with salt and pepper and sautéed over medium heat for 5 minutes until the onion softened. Peeled and cut carrots into cubes. I added it to the pan, seasoned with salt and pepper and fried for another 3-5 minutes until the carrots became softer. I peeled and chopped the garlic, put it in the center of the pan and cooked for about 1 minute so that it began to give off its aroma. It is not necessary to fry the garlic for too long, otherwise the dish from it will be bitter.
I continued to cook the broth for 15-20 minutes, until the potatoes were completely boiled. I added corn and noodles to the soup and cooked for another 3-5 minutes.
Loading...
