Chicken noodle soup. Chicken noodle soup - recipe with photo

Step 1: prepare and cook the chicken fillet.

We take chicken fillet with an approximate weight of 700 grams. Rinse it under cold running water, dry with paper kitchen towels, put on a cutting board and cut into large cubes with a diameter of up to 3 to 4 centimeters.


We shift the cutting into a deep saucepan, pour 2 - 2.5 liters of purified water there and put it on medium fire.

After boiling the liquid, set the temperature of the plate at a level between small and medium.

Using a slotted spoon, remove gray foam from the surface of the water - “noise”. Then cover the pan with a lid so that a small gap remains. Cooking chicken fillet 30 minutes.

Step 2: Prepare vegetables.

While the meat is cooking, peel the carrots, onion and potatoes. Then we wash the vegetables together with herbs under water. Dry them, put them in turn on a cutting board and chop them. Onions and carrots are cut into cubes up to 1 centimeter in size and put the cuts in separate bowls.


We cut the potatoes in the same way as the rest of the vegetables, only we make the cubes larger - from 2 to 2.5 centimeters. Transfer them to a clean bowl and fill with water so that the slices do not darken until use. Greens just finely chop and put in a small bowl.

Step 3: Prepare the soup dressing.

Then we start preparing the dressing for the soup. Pour the vegetable oil into the pan and put it on medium heat. After a minute, add onion cubes to the heated oil and fry them, stirring with a kitchen spatula. 2 - 3 minutes to a light golden hue.

Then add carrots to the pan and fry the vegetables together for another 3 - 4 minutes. Then take the pan off the stove.

Step 4: Prepare Chicken Noodle Soup.

When the chicken meat is cooked, drain the water from the potatoes, put them in a saucepan and cook 15 minutes.

Then pour in the same 2 handfuls dried noodles and cook soup 5 minutes.

After we add vegetable dressing and prepare the first hot dish yet 5 minutes.

After the required time has elapsed, put the greens in the pan, salt and black pepper to taste.

Bring soup to a boil 2 - 3 minutes, turn off the stove and insist fragrant food under cover 7 – 10 minutes.

Step 5: Serve Chicken Noodle Soup.

Chicken soup served hot with noodles as a first course. After cooking, it is insisted so that the spices and herbs completely give their pleasant aroma rich broth. Then, with the help of a ladle, it is poured into deep plates and served to dining table along with fresh bread. As an addition to this dish, you can offer a salad from fresh vegetables or pickled vegetable cutting. Enjoy delicious and healthy food!
Bon appetit!

The set of spices can be supplemented with any spices that are suitable for preparing the first hot dishes.

Instead of chicken fillet you can use any other parts of the chicken, but be aware that their cooking time is different.

Dressing can be cooked on butter fats.

Carrots can be grated coarse grater.

An excellent first course, familiar to everyone since childhood, which was invariably served for lunch by our mothers and grandmothers. Chicken noodle soup is perhaps the only dish that you will never get bored of, of course, if it is cooked correctly. There is nothing complicated: high-quality original products and careful preparation is the key to success.

Chicken noodle soup calories

calories and the nutritional value chicken noodle soup are calculated per 100 grams finished first dishes, which includes chicken fillet, homemade noodles and potatoes.

The table shows guide values. BJU dishes can vary significantly, depending on the ones used additional ingredients.

How to make chicken noodle soup

If possible, it is better to cook noodle soup with chicken using a broiler grown on a private farm. From broilers grown in poultry farms, they differ in fatness, respectively. chicken bouillon of them will turn out more rich and fragrant.

Ingredients

• Chicken - 1 carcass;
• Homemade noodles;
• Potatoes - 5-6 pcs.;
• Egg - 2 pcs.;
• Flour - 2 cups;
• parsley root;
• Black peppercorns - 6 pcs.
• Bay leaf - 2-3 pieces;
• Vegetable oil - 1 tsp;

Cooking delicious chicken noodle soup

Let's start cooking soup by preparing a delicious broth.

Step 1.

We wash and cut the chicken. The breast can be used to make chicken aspic, and the wings will be good for chakhokhbili. We are also interested in the back and legs.

Step 2

Put the back in a pot of water and boil the chicken broth. We leave the fire at the minimum necessary for boiling. The resulting foam is removed without fail.

Step 3

After 20 minutes, add the chicken legs there and cook everything together for about 40-45 minutes. Salt 15 minutes before the end of cooking. We check for readiness - the chicken should be soft, the meat can be easily separated from the bones.

Step 4

We take out the finished chicken, cool, separate the meat from the bones and return it back to the pan.

If everything is done correctly, the chicken broth will turn out transparent with an amber fatty film on the surface.

Cooking homemade noodles

Step 1.

We form the sifted flour into a slide. In the center of the hill we make a recess into which we break raw eggs. Village eggs in homemade noodles - perfect option. Add a teaspoon of vegetable oil to the flour and knead a stiff dough. Knead for 10 minutes. The dough should be homogeneous, elastic, not stick to your hands. Ready dough put in plastic bag and leave for half an hour to swell the gluten.

Divide the dough into four pieces

Step 2

Each of which is rolled into a thin translucent sheet. The thinner, the better.

Step 3

Lay out the leaves to dry. Half an hour is enough for this.

Step 4

Sprinkle the dried sheets with flour and fold the envelope.

We cut the envelopes into strips of the required width.

Step 5

Cut into straws. The same principle applies here: the thinner, the better.

We lay out the finished homemade noodles on flat surface for drying.

Recipe tip: noodles can be prepared ahead of time. Well-dried noodles can be stored for two weeks in a glass container.

Step 6

We cook homemade noodles separately from the main broth. It is important here not to digest it. Cook over high heat and constantly check for readiness. Wash cooked noodles thoroughly cold water.

Step 7

Put the parsley root, black peppercorns, potatoes, peeled and cut into strips in a saucepan with boiling broth. After boiling, reduce the heat to the minimum necessary and cook.

When the potatoes are almost ready, lay the noodles, bring to a boil and set aside the pan. Adding Bay leaf, straighten with salt. Let it brew for 5-6 minutes, take out the bay leaf and pour the soup chicken noodles by plates.

Similar recipes:

Step-by-step recipes for making delicious, rich and dietary chicken soups with homemade noodles

2018-11-19 Oleg Mikhailov and Alena Kameneva

Grade
prescription

3692

Time
(min)

servings
(people)

In 100 grams of the finished dish

3 gr.

2 gr.

carbohydrates

19 gr.

101 kcal.

Option 1: Chicken Noodle Soup - Classic Recipe

Today we will prepare a delicious and simple chicken noodle soup, which, I hope, will appeal to many. The most important thing in our process is to choose good noodles, preferably durum varieties wheat.

It is also important to choose fresh delicious chicken, any parts of the bird can be used, drumstick, wings, fillet, etc. will do. For the rest, we will use the usual set of vegetables - carrots, onions and potatoes. You can always add a few different vegetables from yourself to such a soup - corn, asparagus, peas, mushrooms, etc. You need to serve soup to the table at lunchtime, a hot plate will warm and give you strength and energy.

Ingredients:

• Water - 1.5 l
• Chicken wings - 280 g
• Potatoes - 2 pcs.
• Carrot - 1 pc.
• Onion - 1 pc.
• Vegetable oil - 1 tbsp.
• Salt, pepper - to taste
• Noodles - 60 g
• Greens - optional

Cooking process

Prepare everything necessary ingredients. Select the desired chicken parts, rinse and dry them.

Prepare a saucepan that is suitable in volume - shift the chicken, pour in water. Boil the broth from the moment the water boils for 35 minutes. Remove the foam that will form.

After the time of cooking the broth, prepare the vegetables - peel and wash the potatoes, then cut the potato tubers into medium-sized pieces and send them to the pan with the broth. Boil potatoes for 15 minutes.

Peel onions, rinse and dry. Onion cut into small cubes.

Peel and wash the carrots, grate the carrots with medium shavings.

Heat a spoonful of vegetable oil in a frying pan, shift the carrots and onions - fry for 2-3 minutes, until golden brown.

Now send the carrots and onions to the soup pot, put the noodles in the same place. Add salt and pepper to the saucepan to taste.

Boil soup with noodles for 1.5 minutes, after turning off the fire, throw a handful of chopped greens into the pan. Soup can be served immediately.

Enjoy your meal!

Option 2: Quick Chicken Noodle Soup Recipe

Chicken wings are delicious not only in the form smoked snacks, the broth of them is also good. And where there is chicken broth, there are noodles, and even a couple of unpretentious components. You look, and the soup will be cooked in less than an hour, but what a rich one!

Ingredients:

• eight large chicken wings;
• two bulbs;
• 300 gr. potatoes;
• two small carrots;
• high-quality vegetable oil - 30 gr.;
• two handfuls of homemade or factory noodles;

How to make quick chicken noodle soup

Washing, we clean the skin of the wings from the remnants of feathers. Having cut off the extreme third, cut it into joints and put it in a saucepan. Having added water, a little more than 2 liters, we put it on the maximum fire.

Remove the foam, bring to a boil, slightly salted, then cook over low heat.

After cutting the potatoes into thin sticks, put them in a saucepan twelve minutes after the start of the boil of the broth.

We rub the carrots with medium shavings and fry together with onions for vegetable oil to a nice golden color.

We spread the noodles to the vegetables, continue to cook, stirring, for about seven minutes.

We shift the contents from the pan to the pan, to almost cooked potatoes. Stir thoroughly, bring the soup to readiness for four minutes. We take a sample for salt, turn it off.

Option 3: Delicious chicken soup with rice flour noodles

Rice noodles give unusual taste and color to the dish. Complement the soup tender corn, and you get a treat, even to the table of the Chinese emperor. Check the brewing instructions rice noodles, on branded packaging, we will turn off the heat a little earlier, preventing overcooking.

Ingredients:

• whole chicken breast (both halves);
• 120 grams of rice noodles;
• small bulb;
• garlic, ginger, pea pepper;
• carrot;
• small milky corn, on the cob;
• a handful of chopped onion feathers.

How to cook

Fillet, prepared and cut into slices, fold into three-liter saucepan, pour eight glasses of boiling water and cook for a quarter of an hour, marking the time from boiling. Add a washed onion, right in the husk, three or four cloves of garlic, cut in two, pepper and a teaspoon of ginger. Salt, cook for another twenty minutes, or a little longer if necessary to bring the meat to softness.

Take out the chicken, put it in the broth green onion, chopped corn and large strips of carrots. After boiling, cook for five minutes and put the noodles. It reaches the desired degree of readiness quickly, after three minutes we return the chicken to the pan, add salt and pepper.

We cook the soup no longer three minutes, without letting the noodles become sour, serve the soup hot.

Option 4: Chicken soup with homemade noodles and offal

Fast and hearty soup, cooked in fatty broth, and therefore lovers hot sauces- expanse. Can be loaded already ready meal garlic adjika or liquid sauce from hot pepper. Good for the dish, rubbed with garlic, toasted slices of stale bread.

Ingredients:

• liter of rich chicken broth, from different parts carcasses;
• three hundred grams chicken hearts and two hundred - ventricles;
• one hundred grams of egg noodles;
• onion and carrot - one piece each;
• a spoonful of chopped parsley and onion feathers;
• two tablespoons of oil;
• salt and freshly ground pepper.

Step by step recipe

First, cut the giblets in two, removing all inedible parts - films, debris, blood clots, chop into slices a centimeter wide and twice as long.

Wash and peel the vegetables, dissolve the carrots into large chips, and cut the onion thinly, into rings, and then into their quarters. Spasser with oil before frying and immediately transfer to a bowl.

Dip the offal into the boiling broth and cook for 20 minutes or a little longer, lay out the browning, pour the noodles. Add salt and spices, cook, focusing on the readiness of the noodles. Ready soup divide into portions, sprinkle with herbs, serve with croutons.

Option 5: Chicken Noodle Soup with Mushrooms

The soup is very similar to Central European dishes, although not only Hungarians and Romanians noticed the excellent compatibility of mushrooms, noodles and chicken. Similar soups are prepared all over the continent, from Scandinavia to the Mediterranean coast.

Ingredients:

• boiled chicken without bones - 200 grams;
• one hundred grams of champignons, one carrot, onion and parsley root;
• fresh egg;
• a third of a glass of flour;
• one and a half liters of clear chicken broth;
• clove of garlic;
• celery root;
• a spoonful of tomato and the same amount - butter;
• salt and chopped parsley.

How to cook

Roots and carrots, peeled, washed and coarsely grated, together with chopped onions, sauté until saturated amber color. Wash and cut into beautiful slices, capturing the cap and leg, champignons, put them into boiling broth along with the frying.

From eggs, first-class flour and fine salt, adding a couple of tablespoons of water, knead the dough. Roll out thinly and, without letting it dry out too much, cut into narrow noodles. Chop finely and put garlic in the soup, followed by chicken, sauteed and noodles. Add the tomato, mix gently, cook at a minimum boil for about ten minutes, then check the readiness of the noodles.

Add salt, if required, add pepper to taste and sprinkle with herbs. The color of the soup can be enhanced by adding paprika to original recipe put pieces of dried sweet pepper.

Chicken noodle soup is tasty, but for the most part, all recipes are somewhat repetitive and can get boring quickly. But pasta And boiled chicken pairs well with a huge variety of products, so open up a notepad and write it down!

A thick chicken soup with homemade noodles seasoned with fried tomatoes is very similar to lagman. You don't even need to boil and add beans or other legumes, just open a can of soybeans in a tomato, reheat and add a few minutes before turning it off.

Whoever doesn't like tomato can fill the soup with canned brain peas. A couple of spoons - and the dish is almost unrecognizable, and with what delight the kids hunt for peas!

Any of the proposed soups is very tasty, mixed with smoked chicken breast. And don't forget the croutons! Toasted bread With eggplant caviar or adjika stimulates the appetite, and the soup disappears from the plates with enviable speed.

Option 6: Chicken soup with homemade noodles

Leg soup cooks quickly, a little longer than white chicken, but it comes out noticeably richer. Putting potatoes or just making pasta is enough - each housewife decides for herself, but it is considered simple and basic beautiful soup with potato slices.

Ingredients:

• one large leg;
• a head of bitter onion and large, sweet carrots;
• 400 gr. potatoes;
• one and a half tablespoons of refined oil;
• fresh dill.

For noodles:

• two eggs;
• five tablespoons of high-grade flour.

Homemade chicken noodle soup recipe step by step

We lower the washed leg into the pan, pour two liters of filtered cold water. Do not put in boiling water, this will not speed up cooking, but will spoil the taste of the broth. Bringing to a boil over intense heat, carefully remove all the foam from the broth, then cook under the lid, setting the lowest heat. The broth should not boil intensively, it is desirable that its surface is only slightly agitated.

Having put the broth, we immediately deal with noodles. Pour the eggs into a bowl, add a little salt and beat until foamy. While stirring the egg mass with a fork, gradually add the sifted flour. First, you can enter three spoons, then, carefully kneading, add no more than one at a time. You need to knead the dough for a long time until it becomes soft.

Laying out on the table, roll out a very thin layer. It is convenient to do this on a floured surface or a linen tablecloth. It should also be lightly powdered with flour.

Sprinkle a little flour over the layer, rub it with the palm of your hand over the entire surface. We leave the dough for five minutes, after which we roll it into a loose roll. With a well-sharpened knife, cut into thin strips. Having unfolded, we lay them out on the tablecloth and, if necessary, shorten them.

After boiling the chicken for fifty minutes from the beginning of the boil, take it out and cool slightly. After removing the meat from the bones, disassemble it into fibers or cut into pieces.

We cut the potatoes into small cubes and send them to the boiling broth along with the meat.

In vegetable oil, slowly sauté onions and carrots until golden. Do not lower the vegetables together, first bring the onions to transparency and only then add the carrots.

When the boiled potatoes become soft, put our homemade noodles and immediately lay out the vegetable frying. After salting, cook over low heat for fifteen minutes, until the noodles are soft. A couple of minutes before cooking, add a tablespoon of finely chopped dill to the soup.

This soup will warm your soul and body in cold weather. winter time. It will saturate your body and give it energy. Treat your family members with this delicious liquid dish.

It is easy to prepare - you do not need much work from you. And our delicious recipes. By learning some cooking tricks, you will create a real miracle of cooking. Become a first-class "creator" of chicken soup with vermicelli.

The benefits of chicken broths and soups

ABOUT healing properties chicken broths and soups are legendary. And not in vain! These dishes are endowed with special miraculous abilities. Almost all doctors prescribe a decoction of chicken in the postoperative period. They do not load the weakened human body, but saturate it with energy. For a long time there is no feeling of hunger.

An excellent panacea viral diseases and flu becomes a menu of chicken broths with vermicelli. Thanks to them, sputum is well removed from the bronchi and lungs. Thus, the choking cough instantly disappears.

This liquid dish, in some cases, fights the flu much more effectively than even the most expensive drugs. For the prevention of influenza, add a little crushed garlic to the poultry decoction.

If you suffer from gastritis with hyperacidity, then be sure to include this chicken "elixir" in your diet. Thanks to him, you will significantly reduce the acid balance in this disease. Also effective treatment chicken decoctions with peptic ulcers.

Such a first dish is simply indispensable for diseases. of cardio-vascular system. It significantly reduces the cholesterol level in the patient's blood and leads to a speedy recovery. Also, there is no fear of strokes, heart attacks and hypertensive crisis.

Daily use of these soups and decoctions saturates human body all the necessary vitamins. By eating these "elixirs" from poultry every day, you will protect your body from many medical troubles.

Recipe for homemade noodles for chicken soup

We want to tell you about a very simple recipe such an integral part chicken soup like homemade vermicelli. The cooking process will not be difficult, but the result will surpass all your expectations. There will be no need to buy store-bought noodles forever.

Progress:

1. Sift the wheat flour twice;
2. Stir in a separate bowl egg with added salt;
3. Gradually introducing flour into egg mixture, knead the dough;
4. Cover very “cool” dough with a towel and put aside for 17 minutes;
5. Roll out the flour cake a little with a rolling pin. Lubricate on both sides with vegetable fat;
6. Continue the rolling process until luminous;
7. Roll the rolled flour sheet into a roll. Cut into strips of 0.5 cm;
8. Dry the vermicelli directly on the table.

Such flour products home cooking looks great in any dish.

Classic chicken noodle soup

Outside the window rainy weather? Eat a plate of this hot miracle, and bad weather will seem like a wonderful natural phenomenon for you. And this simple recipe will help you.

• 100 grams of vermicelli;
• 3 liters of liquid;
• 0.5 kg of potatoes;
• 100 grams of carrots;
• 500 grams of poultry meat;
• One bulb;
• A bunch of cilantro;
• Salt;
• Spices.

Calorie content of the 1st portion: 49 kcal.

Progress:

1. 1. Wash the bird. Cut into portioned pieces;

1. 1. Place the butchered bird into the boiling liquid. Boil for half an hour;
   2. As foam formations appear above the surface of the weld, remove them with a slotted spoon;

1. 1. Salt the broth a little. Add spices;
   2. Peel and dice potatoes, carrots and onions. Boil 5 minutes;

1. Put some vermicelli into the boiling broth. Boil it for 6 minutes;
2. Disable gas stove and let the finished dish brew a little.

Present this "elixir" in a beautiful bowl with the addition of chopped cilantro.

Happy eating!

How to cook chicken noodle soup: a step by step recipe

Many of you are ardent fans of this dish. But to cook the divine chicken breast noodle soup, you need a good, clear recipe its preparation. Present to your attention detailed master class a good recipe for such a dish.

You will need:

• 600 grams of chicken breast;
• 3 liters of liquid;
• 100 grams of finished homemade noodles;
• 2 carrots;
• 2 onions;
• 5 potatoes;
• Half of sweet pepper;
• Salt;
• Spices.

Cooking time: 70 minutes.

Calorie content of the 1st portion: 120 kcal.

Progress:

1. Put the washed chicken breast into a pot of cold water. Cook for 35 minutes (up to fully prepared birds);
2. Add a little salt and spices to the boiling broth;
3. We pull out the boiled chicken breast from the pan;
4. Peel and cut potatoes into large chunks. We introduce into the chicken broth;
5. Finely chop the peeled carrots, onions and Bell pepper. We add to the broth. Cooking 8 minutes;
6. We put homemade noodles in a saucepan;
7. We cut the bird fillet into portioned pieces and send it back to the broth;
8. After 10 minutes, your dish will be completely cooked.

Pouring noodle soup into beautiful plates, feel free to serve. The perfect addition become garlic croutons from white bread.

Enjoy your meal!

Chicken soup with homemade vermicelli and egg in a slow cooker

Husband gave a multicooker on March 8? Then it's time to pamper him delicious soup. The recipe for its preparation is simple.

• 900 grams of chicken thighs;
• 200 grams of homemade vermicelli;
• 2 liters of liquid;
• 4 potatoes;
• 1 onion;
• 1 carrot;
• 1 chicken egg;
• Bay leaf;
• Salt;
• Spices.

Cooking time: 90 minutes.

Calorie content of the 1st portion: 360 kcal.

Progress:

1. Wash the thigh of the bird. Remove fat and skin from them;
2. Pour 2 liters of liquid into the multicooker bowl. Place chicken thighs in it;
3. Set the display to the "Steam" mode (15 minutes);
4. Finely chop the peeled vegetables;
5. Remove the foam from the surface of the chicken broth and add salt, spices and chopped vegetables into it;
6. Next, set the "Extinguishing" mode. Boil 60 minutes;
7. After the "Stop" signal, put in the broth homemade vermicelli and bay leaf;
8. In the "Heating" mode, let the noodles swell.

Before serving, place thin slices of boiled egg in each bowl of soup.

Enjoy your meal!

How to make English chicken soup with homemade vermicelli

Do you want to visit England? Then this recipe is just for you.

• 4 liters of liquid;
• 400 grams of homemade vermicelli;
• 1 small chicken carcass;
• 2 carrots;
• 2 celery;
• Half an onion;
• 1 tsp salt;
• The fourth part of tsp. white pepper;
• Half tsp. turmeric;
• The fourth part of tsp. thyme;
• A bunch of cilantro;
• Two processed cheese;

Cooking time: 1 hour.

Calorie content of the 1st portion: 470 kcal.

Progress:

1. Wash thoroughly chicken carcass. Break it down into separate parts. Place in a deep saucepan. Fill with 4 liters of liquid;
2. Boil for half an hour. From time to time remove foam formations from the surface of the water;
3. Remove the cooked bird from the broth into a separate bowl;
4. Remove all meat from the boney part of the carcass. Send the bones back to the pot with the broth. Cook 45 minutes over low heat;
5. Finely chop carrots and celery;
6. Remove the bones from the pan and put vegetables in their place;
7. Season the broth with salt, white pepper, turmeric, thyme, and cilantro. Cook 10 minutes;
8. Put the poultry pieces and homemade vermicelli into the pan. Boil 10 minutes;
9. Dip two melted cheeses into the pan. Dissolve them carefully.

Such a masterpiece English cuisine presented in beautiful white porcelain bowls. Served on the table with garlic croutons from white bread.

To prepare a decent first course, you need to know some of the secrets of this business. You will learn some of them in this section of the article. Armed with them, you can easily impress your household with the most delicious first course in the world:

• Try to use home-raised poultry. The broth on this meat is more rich and rich;
• Put meat only in cold water;
• Never spare salt for fat. Chicken meat absorbs a lot of salt into itself. If this is not taken into account, then the soup will turn out to be insipid and tasteless;
• Fresh celery will give a special piquancy to the chicken "elixir";
• Pre-frozen chicken is not suitable for making this soup;
• Stir and taste the dish during cooking, only with a metal spoon;
• To keep the broth clear and the meat soft and juicy, cook it over low heat. There should be no hint of seething in the pan;
• most suitable part poultry for cooking such a soup is ham and wings. You can put white meat in the soup at the end of cooking or directly in the serving plate;
• For this chowder, it is best to use only home-made vermicelli or noodles. Since it is done very simply, stock up on it in advance.

We hope our tips will help you prepare a real miraculous "elixir" of health. Delight your household every day with similar soups and broths. learning a lot interesting recipes, your menu will never be boring and monotonous. And our advice will help to create from this dish real masterpiece cooking.

We wish you success!

Chicken noodle soup is a wonderful dish that neither adults nor children will refuse.

Light, fragrant, nutritious. Making this soup is a real pleasure. minimum stock products, a little time and effort, but the result exceeds all expectations!

Step by Step Chicken Noodle Soup Recipe: Basic Principles

Before cooking, choose the chicken. You can use the whole carcass or parts of it. The meat is washed and boiled until tender. In order for the broth to be transparent, it is necessary to remove the foam and not expose a strong flame, the soup should languish, not boil.

The broth will turn out delicious if you add various vegetables and spices: onions, celery, carrots, peppers, as well as greens, roots, black pepper, laurel and more.

Noodles can be used both homemade and purchased. Put it in an already prepared dish in a boiling broth. Cook for a short time, literally 2-3 minutes after boiling.

Serve the soup hot with croutons, crackers or pink salmon. fresh bread.

Chicken Noodle Soup: Step by Step Recipe

Ingredients:

1 medium chicken carcass;

Cobweb pasta - half a glass, you can use homemade noodles;

Carrot - 2 pcs.;

1 stalk of leek;

Parsley root - 1 pc.;

2 sprigs of fresh celery;

Half of the bunch fresh dill.

Also, to the above list of ingredients, you can add two leaves of parsley, about four liters of purified water, 3 peas of allspice and about a pinch of salt. And, of course, if you are making chicken noodle soup from homemade noodles, then you will need to take 1 egg, a pinch of salt, 3 cups of flour and 300 ml of water for the test.

Cooking method:

1. Before proceeding directly to the preparation of chicken noodle soup, prepare all the ingredients: rinse the chicken carcass thoroughly with cold water, cut into small pieces. Peel the carrot, cut into large cubes. It is most convenient to use a special knife for vegetables for cleaning. Rinse the parsley root, also cut into large cubes, chop the leek, celery, dill and parsley with a knife.

2. Pour four liters of cold water, previously cleaned through a filter, into a deep metal container, put the chicken pieces together with all the vegetables, salt. Do not forget to put parsley and peppercorns, as they give the chicken meat and broth a special fragrant taste.

3. Put a container with meat and vegetables on the stove, set the maximum possible flame, wait for it to boil, remove the foam, reduce it. Boil meat and vegetables from 40 minutes to an hour and a half. Cooking time depends on domestic chicken you purchased or store-bought, as well as the size of the pieces. Be sure to remove the foam, if necessary, to ready broth was transparent.

4. When the meat and vegetables are cooked, remove them with a slotted spoon and strain the broth.

5. Pour the strained broth back into the saucepan and bring to a boil over moderate heat.

6. Throw the gossamer pasta or homemade noodles into the boiling broth, below we will tell you how to make it.

7. When the noodles in the broth are cooked, put the chicken meat, previously separated from the bones and cut into small pieces, add the chopped greens, let it boil for five minutes.

8. Cover the finished chicken noodle soup with a lid to infuse and pour into deep plates, put a few pieces of meat in each. If you want, you can put one tablespoon of sour cream in the finished dish and sprinkle with black pepper.

9. To make homemade noodles, knead a dense dough: break an egg into a small bowl, salt a little, pour in 300 ml of purified water. For elasticity of the dough, you can pour in water with an egg 2 large spoons vegetable oil. Mix well with a spoon or whisk. Sift the flour and pour into the mixture of water and egg in several stages, kneading the dough thoroughly. When the dough gets thick consistency, put it on a floured table and knead with your hands until it becomes tight and elastic. Let the dough rest under a towel for 20 minutes. Cut the rested dough into small pieces, roll each into a layer about 3 mm thick. Cut the layer into thin strips (noodles), the thickness of the noodles can vary from 1-2 mm to 5-6 mm - according to individual preferences. Lay the cut noodles on the table to dry a little. When the noodles dry, you can put them in boiling water, after boiling, cook the products for about 3 minutes. Be sure to stir the contents of the pan while cooking homemade noodles so that the dough does not stick together.

Milk noodle soup with chicken: step by step recipe with vegetables

Ingredients:

About a kilogram of chicken breasts;

1.5 liters of chicken broth;

Potato - 4 pcs.;

onion head;

1 carrot;

Homemade noodles - 400 grams;

10 g of salt and black ground pepper;

Milk - 250 ml;

Flour - a little less than one glass;

Seasoning thyme, oregano - 15 g each;

fresh parsley when serving - 3 branches.

For more flavor, also add three cloves of garlic, a fresh stalk of celery, and half a cup of olive oil as additional ingredients. pre-roasting chicken breasts.

Cooking method:

1. The broth according to this recipe will turn out to be not as light, transparent as in the previous one due to the frying of chicken breasts and a little thick due to more noodles, but this is the highlight of this noodle soup.

2. Before frying chicken breasts rinse well with cold water, pat dry paper towels. If the breasts are very large, then cut into pieces, and if medium or small, then fry whole. Salt the prepared meat and put it on hot oil in a frying pan, fry for six minutes on each side until light brown. First, make the fire strong so that it forms golden brown, and then reduce to the smallest and fry until cooked. Lay the fried breasts on a flat plate.

3. To prepare the soup, we will use chicken broth, which needs to be boiled. You can do it from chicken drumsticks or wings as follows: rinse the meat, put in a container with cold water, add lavrushka, three peas of black pepper for flavor and cook first over high heat until boiling, then remove the foam and cook until cooked over low heat. After the chicken drumsticks or wings are completely softened, take them out on a plate, strain the broth.

4. Free all vegetables from the peel, rinse, cut: potatoes - medium cubes, onions - straws, grate carrots on Korean grater, chop the celery greens with a knife, peel the garlic and chop in the garlic maker.

5. Pour into a cast-iron deep container olive oil, lay out the prepared carrots, onions, celery greens, chopped garlic and sweat a little with the lid closed. Then open the lid, add thyme, powdered oregano, salt a little and add flour, stir well with a wooden spatula and fry.

6. After frying vegetables with spices, put potatoes in a cast iron and pour in the cooked chicken broth, reduce the heat and cook until the potatoes soften.

7. When the potatoes are soft, add the noodles, pour in the milk and put fried breasts, stir well and boil for a few minutes.

8. After cooking, let the soup brew and pour over portioned plates, sprinkle with fresh parsley.

Noodle soup with chicken, mushrooms and sausage cheese: step by step recipe

Ingredients:

1 large leg;

4 fresh champignons;

A piece sausage cheese;

small vermicelli or thin noodles- half a glass;

1 carrot;

2 onions;

Basil, turmeric powder - 5 g each;

Half a teaspoon of ground black pepper and salt.

You will also need half a glass of vegetable oil to prepare the browning.

Cooking method:

1. Defrost the leg, carefully separate the pulp from the bones. Cut the chicken meat into medium pieces and put in a metal container with cold water, put on a strong fire and wait for it to boil. After boiling, remove the foam and cook for another 25 minutes. Put the cooked meat out of the pan, strain the broth.

2. Prepare the mushrooms: clean, wash, cut into slices, put in chicken broth and cook over moderate heat for a little less than half an hour. You can also use Forest mushrooms.

3. Peel the carrots, onions, chop with a knife into thin strips, put in a pan in a well-heated sunflower oil. Fry, stirring, for 5 minutes.

4. Put the finished vegetable sauté into the broth with mushrooms.

5. Cut the cooled chicken into small cubes and put in the soup, add the noodles.

6. Grind a piece of sausage cheese on a coarse grater and add a few minutes before the soup is ready, add dry basil, turmeric and simmer the dish over low heat until the cheese is melted.

7. When serving, pour into plates, put pieces of black bread or toast next to a separate plate.

Step by Step Chicken Noodle Soup Recipe - Tricks, Tips

Undoubtedly, soup with homemade noodles is much tastier than soup with cobwebs or noodles. You can use a few tricks to make noodles even more interesting and appetizing:

The noodles will be soft and especially tasty if you add milk to the dough instead of water.

To make noodles bright and interesting for children, beetroot or carrot juice, added to the egg just before kneading the dough.

Besides, flour product can every time different taste: add crushed or dried garlic, spices, finely chopped fresh herbs, spices.