Chicken noodle soup. Chicken broth with noodles - light soup

Step-by-step recipes delicious chicken soups with noodles and potatoes in classic style, options with all sorts of additions: dumplings, mushrooms, processed cheese, tomatoes and cream

2018-10-23 Marina Danko

Grade
recipe

35594

Time
(min)

Portions
(persons)

In 100 grams ready-made dish

8 gr.

9 gr.

Carbohydrates

9 gr.

156 kcal.

Option 1: Chicken soup with noodles and potatoes - classic recipe

Today we will cook, in my opinion, the most delicious chicken soup with noodles and potatoes. The soup is easy to prepare; chicken soup is best made with small thin vermicelli; everyone loves this soup - both children and adults. For the recipe it is best to use homemade chicken, it is most suitable, the broth comes out aromatic and rich.

It is better to use vermicelli for the recipe durum varieties wheat, it will not boil, it will remain whole. Be sure to add carrots and onions, potatoes, and some greens. Chicken soup - perfect dish for a lunch meal, the whole family will be satisfied with such a hearty and tasty meal.

Ingredients:

Homemade chicken - 300 g
Water - 1.5-1.7 l
Potatoes - 2 pcs.
Carrots - 1 pc.
Onions - 1 pc.
Vermicelli - 60 g
Salt, pepper - to taste
Vegetable oil - 1 tbsp.
Dill - 5 sprigs

Cooking process

Prepare all products according to the list. Take a pan that is suitable in volume, fill the pan with water, then put it on the fire and bring to a boil. You can use any pieces of chicken, just rinse and dry them first. Place chicken pieces in boiling water, then cook the chicken for 30 minutes.

After the specified time, it is necessary to peel and wash the potato tubers, then wash and dry them. Cut the potatoes into medium-sized cubes and place in a saucepan - cook the potatoes in the broth for 15 minutes.

Clear onions, rinse and dry. Cut the onion into small cubes.

Peel and wash the carrots, then grate the carrots on a medium grater.

Heat a spoonful of oil in a frying pan, then add carrots and onions, fry the vegetables for 5-6 minutes, stir occasionally.

When the potatoes are ready, remove the chicken, break it into pieces and return it to the pan.

Pour the roast and vermicelli into the pan, bring to a boil, add salt and pepper, turn off the heat.

If desired, add chopped dill to the pan. Cover the pan with a lid and leave the soup for 5-7 minutes.

Then arrange on plates and serve.

Bon appetit!

Option 2: Quick recipe for chicken noodle soup and potatoes

To prepare chicken soup as quickly as possible, it is preferable to choose fillet for the broth. Meat pieces They cook much faster than bony ones. Vermicelli should also be chosen correctly. The best option for a quick recipe there will be a thin “cobweb”. We won’t sauté the vegetables; we’ll get a light soup, quite suitable for dietary nutrition.

Ingredients:

half a kilo of fresh chicken fillet;
100 grams of spider web vermicelli;
small onion;
half a small carrot;
three medium sized potatoes.

How to quickly make simple chicken noodle and potato soup

Wash the fillet well, cut it, put it in a saucepan with 2 liters of water.

Place a whole but peeled onion into the water with the meat and place the pan on high heat. Before boiling, be sure to collect and discard the foam. Despite the fact that it will be much less than from bony pieces, it is still undesirable to leave it.

While the broth is boiling, peel the carrots and grate them finely. Add the chopped carrots to the pan only after all the foam has been removed.

Cook the chicken fillet over medium heat, covered, for a quarter of an hour, then place it on a plate. Be sure to cover the vessel so that the chicken pieces do not dry out.

Place finely chopped potatoes into the boiling broth. Do not cut into slices; they will take longer to cook. At this stage, the broth should be lightly salted.

After boiling the potatoes until soft, add the meat and vermicelli. Bring the soup to a boil and immediately remove from the stove - the “cobweb” does not need to be boiled. After letting it sit for a while, pour the chicken soup into bowls and serve.

Option 3: Italian chicken soup with vermicelli and potatoes (with cream)

IN Italian cuisine Many dishes are prepared with cream, and first courses are no exception. Chicken broth and cream - perfect combination. The soup comes out moderately thick due to the addition of starch. Don't try to replace corn product, a potato analogue, you cannot get the proper taste.

Ingredients:

thin vermicelli - 120 gr.;
450 gr. chicken fillet;
half a glass of canned corn;
two potatoes;
a spoonful of corn, dry starch;
three spoons of milk;
two-thirds cup of heavy cream.

How to cook

First, let's cook the broth. It can be prepared from just one fillet or added to dietary meat one chicken back - the soup will be richer and more satisfying. Pour five glasses of cool water over the washed chicken and cook according to all the rules. clear broth. It is advisable to immediately cut the breast into pieces. If you used only fillet, cook for no longer than 20 minutes, but if you also added the back, double the time.

We take it out chicken broth all the meat. If you added the back, remove it; it won’t be useful, and put the fillet in a plate and cover.

Quickly add finely chopped potatoes to the boiling broth and simmer until softened.

At the same time as the potatoes, in a separate pan, according to the instructions on the package, prepare the vermicelli. Recline finished goods in a colander, rinsing hot water dry well.

When the potatoes are cooked, continuously stirring the contents of the pan, pour in the cream in a thin stream. Dip the boiled fillet into the soup and, without bringing it to a boil, simmer for ten minutes.

Pour the milk into a small bowl and thoroughly stir the starch in it. Pour the mixture into the pan with the soup and immediately mix it well.

Season with pepper, add a little salt, add corn and well-dried vermicelli. Boil the soup at a low simmer for a couple of minutes and serve immediately.

Option 4: Delicate chicken soup with noodles and potatoes, mushrooms and melted cheese

Another chicken soup with tender creamy taste. This time we will not introduce cream into the first dish, but will complement it with processed cheese. Quality product- deposit excellent taste, you should not take cheese with vegetable additives. For flavor, add mushrooms to the chicken soup.

Ingredients:

three small potatoes;
70 gr. small vermicelli;
fresh champignons - 150 gr.;
100 gram processed cheese;
any parts of the steam room chicken carcass- 300 gr.;
onion, onion;
35 ml vegetable oil, highly purified;
bay leaf;
one and a half liters of water.

Step by step recipe

The first thing to start with is to prepare a clear broth. To make the soup rich, bony parts of the bird are preferable, and for more instant cooking You can use breast meat. After washing the chicken and pouring two liters of water, set it to heat. After removing the foam and boiling, lightly add the broth. After adding the bay leaf, cook under the lid at a low simmer: breast for 25 minutes, bony pieces twice as long.

While the soup base is cooking, prepare the mushrooms and vegetables. Wash the champignons and cut them into slices. It is better to cut large mushrooms into wide strips. Finely chop the onion and cut the potatoes into thin cubes. Don't forget to fill the potatoes with water so they don't darken.

In a frying pan with a small amount of oil, sauté the onions, add the mushrooms and heat until all visible moisture has evaporated.

Remove meat from chicken broth. After cooling slightly, cut into pieces; if there were bones, remove them.

Place potatoes and meat in a saucepan with boiling broth and simmer for about eight minutes. Add the mushrooms stewed with onions and cook a little longer.

Dip vermicelli into the soup. Stir thoroughly and continue cooking until done. pasta. The vermicelli should become soft on the outside, but remain tough on the inside.

Add small cubes processed cheese and heat, stirring until they disperse. After boiling the soup for another minute, turn it off.

For this soup you can take cream cheese in trays, it will sell out faster. Champignons can be replaced with oyster mushrooms or any lamellar forest mushrooms, for example, chanterelles or honey mushrooms.

Option 5: Quick chicken soup with noodles and potatoes (with meatballs)

Another quick soup from chicken. No time spent preparing broth. From poultry meat, twisted into minced meat, small meatballs are formed, which give the soup a hearty richness.

Ingredients:

fresh chicken fillet, weighing up to 400 grams;
a small carrot and five medium potatoes;
bulb;
80 gr. pasta (vermicelli);
two tablespoons of butter;
small laurel leaf.

How to cook

Wash the fillet and dry it. After cutting into pieces, twist in a meat grinder. You can also take a purchased semi-finished product - the minced meat should be dense and homogeneous.

Sprinkle minced chicken pepper, add a little salt, then mix well and beat. With moistened hands, form small meatballs. For juiciness, you can add onions to the minced meat. It needs to be twisted after the meat or grated on a medium grater.

Bring two and a half liters to a boil drinking water. Place the meatballs into the boiling liquid, and after boiling again, cook over medium heat for 10 minutes.

While the meatballs are cooking, sauté the onions and carrots in oil. Ready filling should not come out dry or overcooked. Stir the vegetables often; if necessary, you can add a little water from the pan (2-3 spoons).

Place the diced potatoes in the pan with the boiled meatballs. After removing the foam, boil for a quarter of an hour.

Add vegetable sauté to the soup and add vermicelli. After adding the bay leaf, add salt to taste and simmer for about five minutes until the pasta is ready.

Option 6: Light chicken soup with noodles and potato wings (with eggs)

Ingredients:

four large chicken wings;
large potato;
two eggs;
carrot - one small root vegetable;
sprigs of dill;
two spoons of small vermicelli;
small onion;
two peas of allspice;
garlic.

Step by step recipe

After cutting the wings along the joints, rinse and place in a saucepan with one and a half liters clean water. After boiling, after removing the foam, add the peeled onion, peppercorns, two cloves of garlic and bay leaf. Cook the broth for a quarter of an hour.

Remove from ready broth all spices, garlic and onions. They are not needed, all the flavors are already obtained by the broth.

Peel carrots and potatoes. Grate the carrots with a medium grater, cut the potato tubers small cubes, lower the vegetables into the broth and continue cooking until the potatoes soften.

Separately cook the eggs. To remove the shells well, be sure to add a spoonful of salt to the water. Cool the hard-boiled eggs by placing them in a bowl. cold water, then peel and cut into slices.

Pour vermicelli into the pan with the prepared potatoes. After stirring well, bring the soup to a boil, then simmer for low heat about three minutes. At the end, add finely chopped dill and eggs.

Option 7: Summer chicken soup with noodles and potatoes

Simple recipe chicken soup with tomatoes. Tomatoes will give the soup not only a slight sourness, but also a pleasant color. In absence, fresh tomatoes Canned or frozen can be substituted.

Ingredients:

steamed chicken - 600 gr.;
300 grams of potatoes and fresh ripe tomatoes;
small onion head;
60 gr. vermicelli;
garlic;
100 grams of fresh or frozen peas;
corn oil - 30 gr.;
dill or young parsley - to taste.

How to cook

Prepare the broth using one and a half liters of water. The time depends on what part of the bird was taken. The breast should be cooked for no more than half an hour, poultry with bones for about forty minutes. It is advisable to cut the meat immediately so that you do not have to take it out of the broth and disassemble it later.

Place peeled and chopped potatoes into the boiling broth. Bringing to a boil, remove the foam and leave on low heat.

Wash the tomatoes. After scalding with boiling water, remove the peel from the tomatoes and cut into slices. Add tomato slices to the soup along with green peas, in 15 minutes. after potatoes.

Peel two garlic cloves and an onion. We cut both finely. Fry the onion and garlic in oil until the onion slices lose their dullness.

Place the contents of the frying pan into the pan with the soup and cook for another quarter of an hour.

After pouring vermicelli into the soup, bring to a boil. After boiling over low heat for 7 minutes, turn off and let stand for the same amount of time.

When serving, sprinkle each serving of chicken soup with finely chopped dill.

Option 8: Hearty chicken soup with noodles and potato dumplings

Potatoes can be added to soup not only in pieces. The first course will have original look, if you make dumplings from potatoes. The recipe, like the previous ones, is simple, despite its originality.

Ingredients:

potatoes - five small tubers;
three and a half liters of chicken broth;
small carrot;
medium bulb;
large egg;
three tablespoons of vegetable oil and one of butter;
garlic head;
half a glass of small vermicelli;
two spoons of flour.

Step by step recipe

The broth is prepared in advance or cooked directly during the preparation of the soup. To get three and a half liters of rich chicken broth, you need to take 700 grams of bony parts of the bird for 3.5 liters of water. When cooking, the broth is seasoned with bay leaves and peppercorns; it is good to add vegetables as well. The onions and carrots are dipped in whole, after peeling and rinsing well with water.

In a separate saucepan, boil the peeled potatoes until tender. After decanting the water, mash the potatoes and cool slightly.

Pour into cooled mashed potatoes flour, pepper a little. After breaking the egg, add lightly and mix thoroughly. The potato dough should slide off the spoon easily.

Sauté finely chopped onion and medium-sized carrots in a mixture of both oils.

Place the finished broth on high heat. As soon as it starts to boil, dip two teaspoons into it. After holding for about 15 seconds, we pry a little with one potato dough, the other we help form a neat dumpling out of it, and lower it into the boiling broth. By releasing everything in this way potato dough, wait for it to boil.

Season the soup with roasted vegetables, add some salt and add vermicelli to it. After boiling until soft, add chopped garlic, you can also add a little chopped dill.

Option 9: Fragrant chicken soup with noodles and potatoes (smoky)

Naturally smoked soups have a special, rich aroma. Such dishes tempt pleasant taste and a light smoky aroma. Chicken soup with noodles and potatoes on smoked wings is worth including on the menu for the sake of variety.

Ingredients:

five smoked wings;
600 gr. potatoes;
a small carrot and an onion of the same weight;
three tablespoons of finely broken spaghetti;
lemon slice;
four black peppercorns;
refined oil;
finely chopped parsley - one and a half tablespoons.

How to cook

We cut the smoked wings into two parts at the joint. Place it in a three-liter saucepan, fill it with water and place it on the stove. Having brought it to a boil, turn the heat down and cook the broth for a quarter of an hour.

Wash the peeled potatoes well with running water and cut into small cubes.

Dip the potatoes into the boiling broth, add bay leaves and peppercorns. Cover with a lid and continue cooking the soup over low heat.

While the potatoes are boiling, vegetable oil Sauté finely chopped onion with grated carrots until soft.

Place the roast in the broth with the finished potatoes. After stirring, add the vermicelli and bring the soup to readiness. At the end, add chopped herbs and remove from the stove. IN ready soup add a slice of lemon and let it sit for fifteen minutes.

Option 10: Traditional chicken soup with noodles and potatoes

It just so happens that “the most chicken soup” is undoubtedly noodles. And the noodles themselves, mixed with homemade eggs, cannot be beat by any pasta competitor. Such simple soups are prepared in the countryside and the capital, seasoned with tomato or adjika, left white and even cooked from smoked wings. Right now we propose to cook the simplest, classic soup from the available products.

Ingredients:

half a steamed chicken carcass, approximately 700 g;
three potatoes;
a small onion and a medium-sized carrot;
100 grams of thin noodles or spaghetti;
two small bay leaves;
two tablespoons of pure vegetable oil.

Step-by-step recipe for chicken noodle soup with potatoes

The taste of the soup largely depends on the quality of the broth; the chicken should be thoroughly rinsed with cool water, inspecting the skin for feathers. If there are stumps left, they should be removed and the easiest way to do this is with tweezers.

Place the chicken in a saucepan, without cutting it into pieces, pour in 2 liters. cool water. Try to use exclusively filtered water; the quality of the broth largely depends on it.

Place the pan over the fastest heat and bring the contents to a boil. It is important to carefully collect the foam during this period of time; if it mixes with the broth during boiling, it will spoil it, making it cloudy.

After boiling, lower the heat to medium, add the bay leaf and cover with a lid. On average, chicken broth takes up to 45 minutes; the poultry meat should become soft and separate well from the bones.

While the broth is preparing, to save a little time, you can prepare the sauté. Peel the carrots and onions, grate the root vegetable with a medium grater, and cut the onion into small pieces. Sauté vegetables in oil until golden brown.

We thinly peel the potatoes, dissolve the tubers into thin sticks or cubes. This is the preferred cut for chicken soup, but you can cut it at your discretion - larger. Fill the potatoes with water so that they do not darken until the desired moment.

The chicken broth is ready, now you need to remove the chicken from it and be sure to strain it. Pour the filtered broth into the pan and set it back on high heat. Remove the cooled meat from the bones, cut into small slices or separate into fibers.

Place the potatoes into the rapidly boiling broth. After boiling until soft, add the sauté and pieces of meat, add some salt. After bringing to a boil, add vermicelli to the soup and stir well. Boil over low heat for seven minutes and remove from the stove. It is important not to overcook the noodles, otherwise they will become soggy and turn into mush.

The finished noodle soup definitely needs to sit for a while. Leave it for at least a quarter of an hour, the vermicelli will swell a little more and be saturated with the aromas of the soup.

Homemade chicken soup has been familiar to many since childhood. Despite the fact that the dish is not distinguished by its sophistication, unlike Italian minestrone or French cream soup with cheese and croutons, it is no less tasty. Almost every housewife knows how to cook vermicelli soup with chicken, but there are several variations of the recipe, thanks to which you can refresh your menu. Taking into account the cooking rules, you can turn a familiar, ordinary soup into a real restaurant masterpiece.

How to make chicken noodle soup

Calorie content classic noodle soup is extremely small, so there is no need to worry that the dish will spoil your figure. At the same time, noodle soup with chicken is very nutritious and satisfying. Having eaten a portion, a person is full until the next meal, so the desire to snack on sweets or fast food disappears. Unlike milk noodle soup, which many people prefer to eat cold, chicken soup is best prepared for one serving and served hot. Otherwise, repeated boiling will cause the vermicelli to boil and spoil the taste of the dish.

Classical

Vermicelli simple soup with chicken - ideal option for fans of diet food. It takes a minimum of time to prepare the dish, and the process itself does not require much effort, so you will especially like the recipe busy housewives. Light noodle soup brewed from the following ingredients:

any parts of chicken - 0.5 kg;
medium carrots - 1 pc.;
potatoes - 3-5 pcs.;
thin noodles - 100 g;
onions - 2 pcs.;
bay leaf - 2 pcs.;
fresh greens - a bunch;
garlic - 1 clove;
sunflower oil;
salt, pepper - to taste.

Boil the chicken in salted water. It is better to throw the meat into boiling water, so there will be less foam in the broth. If the chicken pieces are large, it will take about half an hour to cook them.
Peel the vegetables. Chop the potatoes and onions into cubes, grate the carrots, crush the garlic, and then chop very finely.
TO cooked meat send potato pieces.
Pour sunflower oil into the pan, when it is hot, fry the garlic. After 2 minutes, add the onion, and when it becomes translucent, add the carrots to the pan.
When the potatoes are almost ready, add the vermicelli. And right after the pasta should go the fried vegetables.
Add salt to the soup, season and cook until done. At the very end, add chopped greens.

In a slow cooker

The easiest thing to prepare is chicken soup with noodles using a slow cooker. As a result, the dish turns out no less tasty and aromatic than cooked on the stove. You will need:

water - 1.5 l;
onion - 1 pc.;
chicken fillets, legs or thighs - 0.5 kg;
thin vermicelli - 150 g;
potatoes - 4-5 pcs.;
greens to taste;
a little sunflower oil;
pepper, salt, other spices (optional).

Chicken noodles are prepared like this:

Wash the chicken and remove the skin.
Fry the peeled and cut into half rings onions and carrots for 5-6 minutes. To do this, activate the “Baking” multicooker option and grease the bottom of the bowl with vegetable oil.
Add chicken pieces to the vegetables (if you used legs/thighs, cut the meat off the bones).
Mix the ingredients thoroughly, then add water.
When the broth boils, switch the mode to “Stew”. It will take 1.5 hours to cook the chicken.
Meanwhile, cut the potatoes into cubes. It should be added half an hour before the dish is ready, at the same time as the spices.
20 minutes before the soup is ready, add vermicelli and herbs. After the time has passed, do not open the multicooker lid for another 5-10 minutes to allow the soup to steep.

From chicken breast

If you're going to make a big pot of chicken noodle soup, it's best to cook the noodles separately and add them to the bowl just before serving. For the dish you will need the following ingredients:

vermicelli - 100 g;
bulb;
chicken breast;
medium carrot - 1 pc.;
potatoes - 4 pcs.;
butter- 30 g;
dill (parsley), salt, bay leaf.

How to make soup from chicken breast with vermicelli:

Rinse the meat, put it in a saucepan and add 3000 ml of water. Add a little salt and place over high heat. When the broth boils, remove the foam and turn down the heat.
When the soup has boiled for 15-20 minutes, remove the meat and wait until it cools. Then cut it into pieces, separating it from the bones.
Finely chop or grate the peeled onions and carrots. Heat the butter in a frying pan and fry the vegetables in it.
Chop the peeled potatoes into cubes and place in the broth. When the soup boils, check and wait another 15 minutes.
Return the chicken to the soup, add noodles, frying, and spices. After 5-6 minutes, the dish will be ready.

You can spice up traditional noodle soup with chicken by adding fresh or dried mushrooms. Thanks to the high nutritional value, soup is recommended to be included in children's menu. To prepare you need to take:

vermicelli - up to 100 g;
any mushrooms - 0.4 kg;
potatoes - 4 pcs.;
bulb;
water - 2 l;
medium carrot;
table salt, black pepper;
sunflower oil.

Wash the mushrooms thoroughly and cut into medium pieces.
Cut the peeled potatoes into cubes.
Place the prepared ingredients in a saucepan with water, wait until the liquid boils, add spices.
Grate the carrots and chop the onion finely. Fry these vegetables until soft. After 10 minutes of cooking, add them to the soup and cook for another 10 minutes.
After the specified time, add vermicelli, let the soup brew a little and it will be ready.

To garnish the soup, serve it with herbs and halved boiled eggs. Great addition The dish will be accompanied by garlic donuts or cheese and bread sticks. You will need:

chicken fillet - up to 600 g;
carrot;
thin vermicelli - 100 g;
potatoes - 3-5 pcs.;
egg - 1 pc.;
spices, salt;
some greenery.

The process of preparing soup with noodles, eggs, chicken:

Boil the meat, remove from the broth, divide into small pieces.
Place peeled and diced potatoes into the boiling broth.
Separately boil the egg and chop it.
Finely chop the onion and grate the carrots on a fine grater. Fry the vegetables until soft, adding a couple of tablespoons of broth to the pan.
When the potatoes are almost ready, add the vermicelli to the soup. After 5 minutes, add frying, spices, egg.

From chicken wings

Despite the stereotype that dietary chicken soup should be prepared only from fillet or breast, wings can also be used for low-calorie dishes. This part of the chicken contains a minimal amount of subcutaneous fat. The following ingredients are needed for the soup:

How to make soup with chicken wings:

Wash the wings, cover with cool water, and put on fire. When the broth boils, reduce the heat to low. Remove the foam using a slotted spoon.
When the chicken has cooked for 20-25 minutes, it will be ready.
Peel the vegetables. Chop the onion into small cubes, the potatoes into larger ones, and grate the carrots.
Place the potatoes in the broth, cook them for 15-20 minutes (until they are almost ready).
Add spices, onions and carrots. Cook the soup for another 10 minutes.
Break the vermicelli into several pieces and add to the pan. When the spaghetti has boiled for 5 minutes, add the garlic passed through a press.
After 5 minutes, turn off the heat, season the dish with herbs and serve hot.

No potatoes

Many housewives prefer to cook chicken soup without potatoes. Some people simply don’t like the taste of potatoes, others limit the calorie content of their food, and for others this product is contraindicated because high content starch. To prepare the dish, you need to take the following products:

Remove the skin from the chicken, place in a pan of water and bring the liquid to a boil.
Drain the broth, fill the container with fresh water, add salt and cook the meat until cooked.
Remove the chicken from the pan, cool and cut into small pieces.
Finely chop the carrots and add them to the broth along with the whole peeled onion.
After 10-15 minutes, add the pasta and spices, and when they are almost ready, return the chicken to the pan. Serve the soup with finely chopped herbs.

With meatballs

This dish is easy and quick to prepare, but the main thing is that both adults and children like it equally. Before serving the soup with meatballs, it should be seasoned with herbs or crushed garlic to give the dish a more pronounced taste and aroma. Take these products:

How to cook chicken soup with potatoes and noodles:

Mix the minced meat breadcrumbs(2-3 tbsp.) and raw egg. Mix the ingredients thoroughly.
Boil a pot of water. Form small balls from the minced meat with cold hands, then throw them into boiling water.
Cut the peeled potatoes into squares, grate the carrots, finely chop the onion.
Add potatoes to the pan, fry other vegetables in oil, and then add them to the soup.
Once the liquid has simmered for 10 minutes, season the dish, add the noodles and remove the container from the heat. After 5-10 minutes, you can serve the soup on the table.

Chicken broth soup with noodles is a classic home cooking, and, perhaps, there is no housewife who would not prepare chicken soup with noodles and potatoes for her family. But still, if you don’t know how to cook chicken soup with noodles and potatoes, then I suggest you try making this delicious soup according to my grandmother's recipe.

As a child, this was the most delicious chicken noodle soup in the world, because my grandmother prepared the soup from young domestic chicken, and without fail made it herself egg noodles from domestic eggs.

For the recipe for chicken noodle soup with potatoes, I bought homemade chicken at the market, and instead of egg noodles I used durum wheat egg spaghetti. Yes, yes, spaghetti, and not ready-made noodles like gossamer. All of the following ingredients for chicken noodle soup are important, so I don’t advise you to exclude anything.

Ingredients:

0.5 kg chicken on the bone (wings, thigh, legs, etc.)
1 piece bulb
1 piece carrot
2-3 pcs. potatoes
2 pcs. bay leaf
50 gr. parsley root
3 liters of water
200 gr. vermicelli or spaghetti

To submit:

dill greens
boiled egg

How to make chicken noodle and potato soup:

First of all, let's prepare the chicken for our soup. Cut the chicken into portions and place in a spacious saucepan along with the onion, bay leaf and parsley root.

Pour water into the pan and place it on the stove. Bring the chicken to a boil, and then reduce the heat to low and cook until the chicken is done, about 1.5 hours, as required by the recipe for chicken noodle soup and potatoes.

When preparing chicken broth, do not forget to skim off excess chicken fat and foam to ensure that our chicken soup with potatoes and noodles turns out clear and appetizing.

While the chicken is cooking, let's get to the rest of the ingredients for our chicken noodle soup. Cut the carrots and potatoes into small cubes, or as desired.

We break egg spaghetti from durum wheat and thus turn it into noodles high quality. The fact is that I have not seen egg noodles made from durum wheat in stores, and the taste of ordinary noodles like gossamer is significantly inferior.

Boil our egg noodles in salted water until tender, as recommended on the package.

Then put it in a colander and transfer the vermicelli to a separate bowl.

We will add the vermicelli not to the pan with the soup, but to the plate before serving. This way, the vermicelli will never boil over and turn into some kind of snail, but will remain the way it’s supposed to be – al dente.

Place the potatoes and carrots in the pan with the chicken and cook until tender. When the potatoes and carrots become soft and the chicken meat comes away from the bone, this means that the chicken soup with noodles and potatoes is almost ready. All that remains is to add salt and pepper.

The easiest way to feed the whole family, young and old, is to make a big pot of chicken soup. There are more variations of chicken soup than there are stars in the sky, but there are still the most universal recipes, time-tested and approved by the satisfied faces of our children. One of these recipes is chicken soup with noodles and potatoes; a recipe with a photo will help novice housewives with minimal culinary experience cope with the task. Labor costs are small, the result is one hundred percent. The main thing is to remember what needs to be put into the pan and for how many minutes to cook. Let's look at the problem step by step.

Ingredients for 2 liters of water:

medium chicken fillet - 1/2 pcs.
potatoes - 3 pcs.
carrots - 1 pc.
vermicelli - 1/3 cup
bay leaf - 1 pc.
salt - 2/3 tbsp.
sunflower oil – 30 ml

How to make chicken soup with noodles and potatoes

Step 1. Chicken. 30 minutes.

Fill the pan with 2 liters of water and put it on the fire. Chicken fillet wash and place in water, add bay leaf. Instead of breast, you can use any part of a chicken carcass, but fillet is its most dietary part.

Now you should wait until the broth boils and do not miss it. During the boiling process of any meat broth foam forms on its surface, which it is advisable to remove. If the foam is not removed, the broth risks becoming cloudy. After boiling, reduce the heat on the stove to medium. Cook the chicken for about 30 minutes.

Step 2. Potatoes and carrots. 15 minutes.

So, the chicken is cooked, and we are preparing the remaining ingredients. Peel and wash the potatoes and carrots. Cut the potatoes into small strips and add them to the broth.

Three carrots on a grater or cut into strips.

In order for the finished soup to have a beautiful color, the carrots should be fried on sunflower oil until half cooked, that is, within 5 minutes.

Step 3. Vermicelli. 10 minutes.

15 minutes after adding potatoes to the soup, add vermicelli and count another 10 minutes, after which turn off the heat.

Add salt to taste and, if desired, season the finished soup with finely chopped fresh herbs.

When serving chicken soup with noodles and potatoes, do not forget to put a piece in each plate chicken meat. If you want the soup to look like the photo, sprinkle it with a little freshly ground pepper.

Bon appetit!

The soup with noodles and potatoes turns out to be very tasty and rich, thanks to the use of pork for the broth. It is also very satisfying. Served with garlic or onions. It is the main dish; as a rule, after such noodle soup, no additional dishes are required to serve.

Surprisingly, both adults and children love this soup. This is due to the small vermicelli. Preparing a delicious hot first course with noodles is quite simple and anyone can cope with this task. The main thing is to follow the recipe and follow everything step by step photos.

The calorie content of soup with noodles and potatoes is 60 calories per hundred grams. Keep in mind that if you serve it with sour cream, the calorie content increases. Write down the easy and quick recipe soup with noodles and potatoes, you should definitely have it on hand!

Recipe Information

Cuisine:Russian
Type of dish: hot entrée
Cooking method: on the stove
Servings:4
1 hour

Difficulty of cooking: easy

Components:

three hundred grams of pork tenderloin;
five potatoes;
carrot;
bulb;
half a glass of vermicelli;
two bouillon cubes;
bay leaf.

Step-by-step recipe for soup with noodles and potatoes:

Let the water boil. We put a piece of meat in it. Boil and skim off the foam. If a piece of meat is too fatty, drain and change the water. Cook the meat until half cooked.
Meanwhile, wash and peel the potatoes. Cut it into large cubes. Put it in a saucepan.

Next, peel the carrots and grate them. Add to the pan.
We measure specified quantity pasta and pour them into the pan with the soup. Mix.
Add bouillon cube and bay leaf. Cook for another ten minutes.
Peel the onion and chop into small cubes. Fry the onion in hot oil. Place it in a saucepan.
Cook for another five minutes. Turn off the stove, cover the saucepan with vermicelli soup cover and leave to stretch.
Pour the soup with noodles and potatoes into plates and cover with warm bread. Sprinkle with garlic and serve with sour cream. Eat for your health!