Chicken noodle soup

Thursday, October 30, 2014

Now I have prepared for you another recipe for the first chicken dish - this is a fragrant potato soup with noodles. And again, I didn’t fry it, so we write it down for ourselves in a notebook in the section of recipes for first courses for kids - in any case, my children really adore and eat this soup with pleasure.

To make broth, I advise you to use a chicken soup set - it is quite economical, and the result is completely worthy. I usually cut up a whole chicken, separate the limbs and meat parts (I cook 2 dishes based on them), collect the skin, and then render the fat out of it. The remaining chicken carcass with meat inclusions is used to make first courses - such as, for example, for this soup or potato soup with chicken.

Ingredients:

Making a dish step by step:

So, our food kit for making chicken noodle soup consists of a chicken soup kit, water, potatoes, carrots, onions, all-purpose seasoning (for me it consists of dried vegetables and salt), Gossamer noodles, fresh parsley, dill, salt and pepper dark peas

First, put a pan of water on the fire, into which we put the carefully washed chicken soup set. Cook over medium heat for about 40 minutes. Don’t forget to remove the foam after boiling. Meanwhile, peel the carrots and onions. Grind the vegetables: carrots - into medium pieces (you can even use a large grater), and onions - quite finely. By the way, you can put the onion in completely, and later fish it out and throw it away.

Peel the potatoes and cut them into random pieces - you can use cubes or cubes (whichever you prefer).

We’ll also immediately prepare the freshest herbs: just finely chop the washed dill and parsley with a knife and leave until needed.

Now the chicken is boiled - the meat has become soft and simply separates from the bone. We take out the chicken and strain the broth so that the finished soup is clear. Remove the meat from the bones and put it back into the broth. Place the pan on the stove and bring to a boil.

Add vegetables to the bubbling broth: potatoes, carrots and onions. Cook everything for about 20 minutes - cooking time depends on the size of the vegetables.

When the potatoes and carrots become quite soft, add vermicelli, which cooks very quickly, and chopped greens. Salt the chicken soup and add seasoning.

Cook everything for about 5 minutes over low heat. The web is very narrow, so it becomes soft in a matter of minutes.

Serve the prepared chicken soup with hot noodles. If desired, you can add more fresh fragrant herbs. Bon appetit for you and your family!

Chicken noodle soup

Hearty and fragrant chicken noodle soup is a favorite first dish for most kids and adults. This soup has a pleasant traditional taste of chicken and a very pretty appearance thanks to the clear amber broth with appetizing pieces of meat and vegetables and tender golden vermicelli. Chicken soup is considered a dietary dish because it contains a lot of necessary substances, has a gentle effect on the intestinal tract and is very easily digested, forever giving a feeling of fullness without heaviness in the stomach.

Another delightful property of chicken soup is that, unlike borscht, rassolniki and other favorite soups, it is incredibly easy to prepare and is sure to be a success even for a novice cook. Chicken broth cooks twice as fast as beef broth, and the main ingredients for this soup require little prep. In addition, only the most common and cheap products that can be found in any home are useful for chicken soup, so this is one of the most affordable first courses for any budget.

Now I will show you how simply and quite quickly to prepare traditional chicken noodle soup, cooked on the basis of a rich, fragrant broth and having the usual taste that is familiar to us all from our youth. Chicken soup prepared according to this usual recipe is pleasantly warming in the cool season, charges the body with energy and nutrients and is a perfect prelude to the main course!

Necessary information

Difficulty level:	3*	Serving Size:	300 g
Preparation time:	1.5 hours	Calorie content per serving:
Number of servings:	10	Cost of one serving:	7 rub.

How to make chicken noodle soup - a traditional chicken and noodle soup recipe with step-by-step photos

INGREDIENTS:

3 liters of water
500 – 600 g chicken on the bone (soup set)
1 large onion
1 large carrot
3 huge potatoes
80 g vermicelli
3 tbsp. l. vegetable oil
1 tbsp. l. with a heap of salt
5 – 6 dark peppercorns
2 bay leaves

COOKING METHOD:

1. In order to prepare chicken noodle soup, you should first cook a tasty and rich broth. To do this, you need to select pieces of chicken on the bone with a sufficient amount of fat and carefully wash them with running water.

How to create diet chicken soup

Chicken soup is very easy to digest and a fairly low-calorie dish, which has virtually no contraindications and can be completely consumed when losing weight and on a diet. Chicken broth contains a huge amount of vitamins, microelements, valuable amino acids and easily digestible iron and is especially useful for maintaining a sick and weakened body.

But, the properties and calorie content of the broth depend on the chicken that was used to make it, therefore, in order to cook the most dietary, hypoallergenic and low-calorie chicken soup, you should give preference to chicken breasts, having previously removed all the fat from them. If the broth is still cooked from bones or legs, it is better to remove the skin and cut off visible areas of fat. After the broth boils, you need to drain the water along with the foam, pour cool water over the chicken again and cook the chicken soup in the most useful second broth.

In addition to making chicken soup less caloric, you can reduce the amount of potatoes and vermicelli in it, and also add onions and carrots immediately with the potatoes, unfried.

Chicken noodle soup - traditional step-by-step recipes

Hi all! Now we have chicken noodle soup. It is prepared according to various recipes and I will present for you some of my favorite options.

Such dishes can be considered light and dietary. But with all this, they are very satisfying, tasty and healthy. Chicken broth strengthens the immune system and helps with colds.

And by the way, on my God you can get acquainted with several more delicious recipes for light dietary soups - for example, onion, cheese or sorrel. Be sure to try them too.

Chicken soup with noodles and potatoes

This recipe has one very fascinating secret, with the help of which the chicken soup comes out indescribably delicious. The broth remains transparent and takes on a golden color. The next day it looks as fresh as after cooking. Vermicelli does not swell in it. And why? You will find out below.

Ingredients:

Chicken wings (or other parts of the carcass) - 300 g
Carrots - 1 pc.
Onion - 1 pc.
Potatoes - 3-5 pcs.
Vermicelli (spider web) - 2 handfuls
Salt, pepper - to taste

Manufacturing:

1. Wash the chicken wings. Cut off the last phalanx, and separate the other two parts from each other. Place them in a saucepan and fill with water so that there is approximately 4-5 cm left to the top. Place on the fire and bring to a boil. Then remove any foam that appears, reduce the heat to medium and cook for 30 minutes.

2. Peel the potatoes and cut them as you like: cubes, cubes, slices. Add it to the soup after the wings are cooked. Bring the broth to a boil again and cook for 10 minutes.

3. At this time, start frying. Cut the onion into cubes, grate the carrots on a large grater. Pour vegetable oil into the frying pan and set to heat. Then put the onion there and fry until translucent. Later add carrots and fry until golden brown.

4. And now we have come to the main secret, with the help of which the soup turns out inimitable. Pour vermicelli directly into the roast, stir and fry until it turns a slightly brown color.

5. Next, add the contents of the frying pan to the soup. At the same time, salt and pepper the broth. Bring back to a boil and cook until tender, about 5 minutes. When serving, sprinkle fresh herbs on a plate.

Traditional recipe for chicken soup without potatoes and frying

Here I offer you a light diet soup. It does not burden the stomach at all, but at the same time it turns out to be quite filling, so as not to feel hungry. This dish can be prepared absolutely quickly, quickly. If desired, you can also add onions to the ingredients.

Ingredients for 2 servings:

Chicken fillet – 100 g
Vermicelli (or other pasta) - 1 handful
Carrots - 1 pc.
Parsley - small bunch
Salt - to taste
Water - 0.8-1 l

Manufacturing:

1. Cut the fillet into pieces, place in a saucepan and cover with water. Bring to a boil, skim off the foam, reduce heat slightly and cook for 15-20 minutes.

2. Peel and grate the carrots on a large grater. When the fillet is cooked, add it to the broth. Add salt, bring to a boil and cook for 5 minutes.

3. Next, pour the vermicelli into the broth, bring to a boil again and cook until tender, about another 5 minutes. At the very end, add finely chopped fresh herbs, bring to a boil for the last time and turn off. Easy dietary chicken soup is ready.

Video recipe for chicken noodle soup in a slow cooker

Chicken soup, like most dishes, can be prepared very tasty in a slow cooker. I really like this particular option, which I suggest you see in the video clip. The Creator will correctly and carefully tell all aspects of such a method.

Ingredients:

Chicken parts – 500 gr
Onion - 1 pc.
Carrots - 1 pc.
Potatoes - 3 pcs.
Vermicelli – 110 gr
Salt, turmeric and pepper mixture

If you want to create a soup without frying, then simply put all the ingredients, not counting the noodles, into a slow cooker and set the “soup” or “stew” program for 2 hours. Add vermicelli at the very end, 5 minutes before the end of the program.

Homemade chicken noodle and egg soup

And here is the most common village soup. Or more precisely, clear chicken broth with noodles. Very necessary and very tasty. It is served with greens and a boiled egg.

By the way, on my second blog there is an excellent recipe for chicken soup with eggs under the fascinating title chikhirtma. It is prepared completely differently, but it turns out just wonderful. I recommend trying it.

Ingredients:

Chicken parts – 500 gr
Vermicelli - 1 cup (or to taste)
Salt - to taste
Bay leaf - 1-2 leaves
Peppercorns

Manufacturing:

1. Wash the chicken parts and place in a saucepan. Fill with cool water almost to the very top of the pan and put on fire. Bring the broth to a boil and skim off the foam. Add salt, reduce heat and cook for about 30-40 minutes.

2. Remove the finished pieces from the broth and separate the meat from the bones. Then cut into small pieces and return back to the pan.

3. Bring the broth to a boil again and add the vermicelli. Add bay leaf and peppercorns. Stir and cook for about 3 minutes. Then cover with a lid, turn off the heat and leave the soup for 15 minutes. When serving, sprinkle it with fresh herbs and add half a boiled egg.

Savory chicken soup with noodles and bell peppers

Watch the video recipe for Bulgarian chicken soup. It comes out very rich, satisfying, fragrant and simply superbly tasty. But the main secret of this dish is its dressing. In general, watch the video and find out for yourself.

Ingredients:

Chicken legs - 2 pcs.
Onion - 1 pc.
Potatoes - 2 pcs.
Carrot - 1 pc.
Bell pepper - 1 pc.
Vegetable oil - 3 tablespoons
Vermicelli (noodles) – 50-70 g
Salt, pepper - to taste

For refueling:

Flour - 2 tablespoons
Drink - 3 tablespoons
Egg yolk - 1 pc.
Lemon juice - 1 teaspoon

Well, dear friends, that’s all I have for today. I tried to describe all the proposed recipes in as much detail as possible so that you don’t have any hitches or unclear points. Now you can treat your loved ones for lunch with delicious chicken soup.

Chicken noodle soup: how to cook at home according to the usual recipe

Greetings to our honored hostesses! On the agenda is the usual and everyone's favorite chicken soup with noodles. Let's look at step by step how to cook a real Russian stew, we'll create it quickly and with pleasure.

How nice it is to come home in the evening and eat hot chicken soup with noodles, potatoes and eggs. After a hard day's work, a light chicken wing soup will help you feel full and relax. The calorie content of such a dish is very low, so even at night (that is, in the dark) it is not unsafe for our figure.

Preparing such a soup is not at all difficult, so if you are tired or in a hurry, then this recipe is for you. The whole family will be satisfied with the delicious dish and will be grateful for you.

So, let's start cooking with love, following all the kitchen rules.

Ingredients

Before moving on to production, look at the tips on the ingredients.

It’s better to buy poultry at the market that was raised “on free grain,” but if you don’t have this ability, then we’ll try to choose not blue tortured chicken from the store, but freshly chilled chicken breasts, although an ordinary soup set will also work, you’ll just need to drain the first broth water.
Wash and peel the potatoes thoroughly. I love it when there is a lot of potatoes, the dish becomes softer and richer.
One carrot is completely enough. I don't like too many carrots, they will take away the flavor and the soup will become sweet and orange.
Take the most common onion. If it is properly sautéed, it will add flavor, softness and fat.
Take small and narrow vermicelli, it will boil faster and will look great.

Step-by-step recipe with photos

Video recipe

Other recipes

With noodles

Vermicelli can always be replaced with noodles. It’s great if we have homemade noodles prepared in advance, although store-bought noodles will also work, just try to choose thinner ones, they will cook better and be softer. The recipe remains the same, but you can add other ingredients to make it even tastier and more original. Be sure to season the dish with herbs, they will give a wonderful color and appetizing smell.

You don’t have to spend money on expensive processed cheese; mid-price cheese is perfect. Dissolving, it imparts a soft, pleasant, creamy taste to the dish and makes it fattier, richer, increasing its calorie content. Hot chicken soup with noodles and melted cheese is a dish worthy of your attention. As always, sprinkle with herbs for taste and aroma.

With mushrooms

The mushrooms themselves are similar in structure to meat, they provide richness and add a unique taste. If the mushrooms are fresh, then we put them in the boil together with the chicken; if we use pickled mushrooms, then we put them in the pan at the very end of cooking. I advise you to cut the mushrooms smaller, so they cook faster. I like to cook with chanterelles, boletuses, redcaps, bluecaps and snow-white ones - their taste and smell are brighter. Champignons and oyster mushrooms are also suitable, they are cleaner and easier to prepare. With mushrooms our dish will be even tastier and richer.

In a slow cooker everything will turn out quickly and deliciously. It will give the effect of a Russian oven. All ingredients will boil, become softer and change flavors. We prepare everything according to the traditional recipe, just instead of our ordinary saucepan, take a miracle saucepan, load all the ingredients into it, press the “soup” button and wait for the result. The result will be a good, hot, rich Russian stew. We will set the table perfectly and serve it in a deep plate along with black bread and herbs.

Without frying

This soup is also called lazy, light, bachelor's. It is prepared even more quickly than the usual one. We do everything according to the traditional recipe, but we don’t fry the vegetables, but chop them finely and add them directly to the chicken. The result is a tasty dietary dish. Add some greens, fresh onions or garlic and eat with pleasure.

Useful tips

In order for the broth to come out clear and unsullied, you need to cook the chicken correctly. Bring the water to a boil, then skim off the foam. Cook over low heat, covered, for another 20–25 minutes.
If you purchased a whole chicken, then the wings and backbone are perfect for the broth, and the legs and breast will be left for making the second dish.
When you cook the chicken, add 1 carrot and 1 onion completely to the pan. After the broth is cooked, you will need to remove them.
Carefully remove the chicken from the broth, cool it and separate it into medium pieces, then put it back into the broth.
It is better to grate the carrots. Chop the onion as finely as possible.
Small vermicelli will cook quickly, add it at the very end of cooking. It’s better to take a narrow egg one, it won’t boil too much.
Do not overdo it with noodles so that the soup does not turn into porridge.
Before turning off the heat, add the greens. Cover the pan with a lid and let it brew.
If you want to get a completely unusual option, take 2 boiled egg yolks, crush them with a fork and add them to the soup. The broth will immediately become thicker and richer. Naturally, this is not for everyone, but I like it.
To vary the taste, you can add: green peas, celery root or stems, tomatoes, broccoli, green beans, bell peppers.
It would be great to decorate the soup by placing a boiled egg cut in half and a little greenery directly into the plate. Parsley, dill, basil, and arugula are suitable.
I like to add more pepper and garlic, crushed in a garlic press, or a dry garlic mixture. The taste of the soup changes, it becomes sharper, brighter.

Conclusion

We have explained step by step how to cook chicken soup with noodles so that it is delicious. We made sure that it does not overload our body and is immediately very nutritious and tasty. Now we have discussed only 5 other manufacturing options, but if you show your imagination, there will be even more of them. By adding various new ingredients, cook your own spiritual soup. Tell us about it in the comments, we always welcome your feedback.