Chicken noodle soup recipe. Chicken soup - recipes for making homemade noodle soup

Chicken soup recipes

chicken noodle soup

45 minutes

50 kcal

5 /5 (1 )

Chicken soup with potatoes and noodles - it seems that there is no easier way to prepare a dish that belongs to the category of the first. And this is true! In addition, it is also useful for digestive system, because at its core - light chicken bouillon.

And adding a small amount of pasta just makes it more satisfying. But, nevertheless, even the preparation of such a simple soup has some secrets that can make this dish even more tasty, healthy and attractive.

And today I invite you to learn how to properly cook delicious chicken noodle soup.

Chicken Noodle Soup Recipe

How to choose the right ingredients

For light broth there is nothing better than chicken. You can use any parts to prepare it. chicken carcass: breast, drumsticks or even the bones of the sternum with back and wings, popularly called “helicopter”, as well as chicken giblets.
Also, pasta is used according to your preference - the standard is vermicelli or noodles, but they can be replaced with any other pasta. It's best if they are good quality, from durum varieties wheat or homemade.
To sauté vegetables, you can use vegetable or butter.

Kitchen utensils: kitchen stove.

Ingredients

Step-by-step preparation

Did you know? Pasta You can lightly fry them so that they do not become soggy after the soup is ready.

Add fried vermicelli to the soup.

Cook the soup until the noodles are ready, and after turning off, add finely chopped herbs to taste in the pan and cover with a lid or scatter over the soup in plates.

Cooking video recipe

This classic recipe soup from chicken breast with vermicelli, and a video with it step-by-step preparation you can watch below. It also clearly shows the degree of frying of the vermicelli.

Chicken soup with a secret! You'll lick your fingers

It seems like an ordinary soup, but no, our secret will make it incredibly tasty! Fried vermicelli Gives an interesting flavour! The advantage of frying is that if the soup sits, the vermicelli will not swell, as happens. Try it - you will be satisfied!

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2016-07-23T02:05:58.000Z

Step-by-step recipe for chicken soup with homemade noodles

Cooking time: 40-60 minutes.
Number of servings: 5-6.
Kitchen utensils: oven, stove.

Ingredients

Bouillon

Passerovka

Noodles

Additionally

Step-by-step preparation

Let the broth simmer: place the fillet in a pan of boiling water.
Peel the carrots, potatoes and onions, also celery, if necessary, wash the vegetables, cut half of the carrots and place it, as well as the onion and celery as a whole, in a pan with chicken meat.
While the broth is cooking, make the noodles: form a funnel in the flour and drive the egg into it, add a little butter and salt. Mix the dough. Cover the flatbread with a towel or napkin and leave to “rest” for a while.
Place the frying pan on the heat and add the butter to melt. Cut the peeled onions and carrots, as well as the washed celery stalk into cubes and place in a frying pan.
Sauté over low heat, stirring occasionally.
Cut the potatoes into cubes and place them in a saucepan with broth.
Roll out a thin sheet of dough, put it on a baking sheet and dry it a little in a preheated oven to 200 ºС, literally a couple of minutes.
Add bay leaf, salt and allspice to the broth.
Boil the eggs and then pour them in cold water.
Remove from broth bay leaf and pepper if desired.
We cut the dough layer into several equal strips, stack them on top of each other and start cutting into strips.
Remove the onion, half the carrots and celery from the broth.
Place the sauteed vegetables into a saucepan with broth, and also add the resulting noodles. Cook the soup with fresh noodles for about three minutes, with dry noodles for about 5.
While the noodles are cooking in the soup, peel the eggs and cut them in half. Finely chop the washed greens.
Pour the finished soup into bowls, add 1-2 halves chicken egg or 2-4 quail halves in each plate, sprinkle with herbs. You can also cut the eggs into cubes.

Cooking video recipe

There's nothing better than knowing you're eating soup with... chicken fillet and noodles or vermicelli, prepared exclusively from natural products, especially if the vegetables and chicken are homemade! In the video below you can look at step by step preparation such soup and, perhaps, you will learn something new from the experience of a professional.

Chicken soup with noodles and potatoes, a recipe with a photo of which we offer this time, is great for lunch when you want to eat something hot, nutritious, and satisfying. It is not difficult to prepare and we will tell you how.

To make chicken broth tasty, you don't have to cook it from large quantity meat. You can take a couple of wings and a leg or back, thigh, or you can use a soup set for this purpose. Well, if you bought a whole chicken, then add everything that remains after cutting into the broth: chicken frame, neck, skin and giblets. To improve the taste and aroma at the beginning of cooking, add the onion along with the husk, celery or parsley stalks, carrot pieces or white roots to the broth. At the end of cooking, you need to strain the broth - and the base for the soup is ready. By the way, in last time we offered to cook.

Making chicken noodle and potato soup is easy. The potatoes need to be boiled well so that the soup is not “empty”, and on the contrary, the vermicelli should not be overcooked under any circumstances. Usually, vermicelli is placed in the soup a few minutes before it is ready, so that the outside has time to soften, but the inside remains dense. The onions and carrots are not heavily fried, but only sautéed in a small amount of oil. If you are preparing soup for children, then you don’t need to add onions, but it is better to add carrots without frying.

Ingredients:

water – 2-2.5 liters;
chicken meat with bone – approximately 500 g;
potatoes - 3 medium tubers;
carrots – 1 large (use half for broth);
onion – 1 for broth + 1 for soup;
celery stalks with herbs - several pieces (for broth);
allspice – 5-6 peas;
salt - to taste;
small vermicelli - 3 tbsp. l;
vegetable oil – 1 tbsp. l;
any greens - a large bunch.

Preparation:

Fill the chicken pieces with cold water. On high fire Let it boil, immediately turn the flame down to low and skim off the foam with a slotted spoon. The surface of the broth must be clean. We put the onion, having previously trimmed the roots and washed thoroughly, carrot slices and greens.

After boiling again, add peas allspice and salt to taste. Cover the chicken broth with a lid and cook over low heat for 45-50 minutes. At the end of cooking, take out the meat and strain the broth through a colander. We throw away the greens and vegetables, cover the chicken meat so that it does not dry out. Place the broth on low heat and bring to a boil.

While the broth is heating, cut the potatoes into strips, carrots into sticks, and onions into small cubes.

Add to boiling broth potato straws. Cook for about ten minutes until done.

Pour some oil into a frying pan and heat it up. Add the onion and sauté until translucent without frying. Add the carrots and simmer together with the onion over low heat for about five minutes.

Transfer the sautéed vegetables into a saucepan with broth. Let it boil, cook until the potatoes and carrots are soft.

When the vegetables are ready, pour short vermicelli into the soup (you can dry it a little in a frying pan without oil). Stir and leave the soup to simmer for a few minutes until the noodles are half cooked.

The vermicelli should soften but remain firm in the middle. Return the chicken to the broth, add fresh or frozen herbs. After boiling, turn off the soup and let it brew on a warm burner.

After 10-15 minutes, pour the chicken soup with noodles and potatoes into plates, add pieces of meat to each. Serve hot, with sour cream and fresh bread. Bon appetit!

And it turns out very tasty.

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Soup on chicken broth with vermicelli - it's 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 chicken noodle and potato soup recipe, I bought homemade chicken at the market, and instead of egg noodles I used egg spaghetti made from durum wheat. 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 a saucepan 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.

Those who want to cook for themselves and their family not just tasty, but also healthy and satisfying dishes should contact one of famous recipes – chicken broth soup with noodles.

If you follow the technology for preparing such a soup, even not the most experienced housewife it will turn out great. Here it is important to use products of decent quality and strictly adhere to the sequence of their placement in the dish.

Secrets of making broth

Its success is largely determined by how well the chicken broth turns out. Ideally, it should have a yellowish color, and it should also be transparent. It doesn’t matter which parts of the bird carcass will be used in cooking - it comes down to the preferences of the housewife herself.

The broth can be excellent from the legs, wings, and body of the chicken, if you take into account some nuances.

How to make noodle soup with chicken broth:

To begin with, of course, you should pour 3 liters of water into a saucepan (or other container with high sides), to which add about half a kilo of poultry meat. When everything boils, the liquid must be drained. This should be done with the first broth for the reason that all the harmful substances present in the chicken get into it.

After such manipulations, you need to pour 3 liters of water into the pan with the chicken again and cook everything again. The foam formed after boiling must be carefully removed with a slotted spoon or just a spoon. The transparency of the broth depends on this. At this point, you need to put peeled whole onions and carrots into the container. The broth will be ready in about half an hour, and the vegetables should be removed from it - they have already given their taste and aroma to the dish.
While it is still cooking, it is worth preparing other ingredients for the future soup. Carrots, onions and 3-5 potatoes (the latter, however, can be omitted if you want to create a dietary dish) must be peeled and cut into circles, cubes and large strips, respectively. By the way, if your family doesn’t like onions in soup, it’s not a sin to do without them. But you should definitely try half as an ingredient bell pepper, crumbled into strips.
The strained broth must be salted and pepper added to it to taste, and then, after heating thoroughly, add the potatoes. Literally in a minute the carrots should go there too, since cooking these vegetables requires approximately the same time.

However, you can do it a little differently - do it with carrots (in in this case it is needed not chopped, but grated), fried with onions and peppers. It is important to achieve only a golden color for the above products and not allow them to burn (this will ruin the taste of the dish).

The frying is sent to the container with the soup when the potatoes become soft enough (but not boiled). The vermicelli is also thrown in at the same time. If it is not homemade, but purchased, you should use only the one made from durum wheat. In case it's spaghetti, for of this dish they need to be broken into relatively small pieces.

After adding the above ingredients, the food is cooked for 3-5 minutes. You can additionally squeeze a clove of garlic into the soup and add a couple of bay leaves. You should add chopped herbs to the pan that has already been removed from the stove and, after letting the dish brew for a while, serve.

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