Chicken broth with noodles

Hi all! Now we will talk about one of the most impeccable, in my opinion, daily dishes - chicken broth with noodles. I cook chicken noodles like this from time to time and am always amazed by the completeness and brevity of this dish.

Transparent, rich, fragrant chicken broth with moderate pungency and balanced taste. Lots and lots of tender chicken meat. A touch of carrot adds color to the chicken noodles and a slight sweet note. Well, in conclusion, the noodles themselves, homemade or purchased, are no longer so important after all the features of the soup listed above. How do you like this combination? In my opinion, it sounds perfect, and believe me, it tastes even better.

If you think that making chicken noodle broth is easier than usual, then you are, of course, right. But preparing impeccable chicken broth with noodles is no longer so easy; here you need to know certain culinary tricks and techniques, which I will tell you about a little lower in the manufacturing process.

So, I invite everyone to dive with me into the process of making one of the best soups of our time - chicken broth with noodles. Shall we begin?

Production time: 80 minutes

Number of servings – 6-8

Ingredients:

700 g chicken (any parts)
2 liters of water
250 g carrots
1 onion
100 g noodles (store-bought or homemade)
parsley
salt
dark peppercorns
20 ml sunflower oil

How to cook chicken noodles, step-by-step recipe with photos

Fill the pan with 2 liters of water and put into the water painstakingly washed chicken parts (I have 700 g of chicken drumsticks), a washed but not completely peeled onion, a few sprigs of fresh parsley and a few dark peppercorns (4-5 pieces).

Place the pan on the fire and wait for the process of active boiling to begin. Foam will begin to appear on the surface of the water; it should be removed with a spoon. After that, reduce the heat and loosely cover the pan with a lid. Cook the chicken broth for 60 minutes from the moment the water boils.

During the process of cooking the broth, approximately halfway through, you will find that the water has partially evaporated. You should add water to the pan to the previous level.

The chicken broth is ready and the meat is also cooked and just falls off the bones. Using a slotted spoon, remove the meat, onions, herbs and peppercorns from the pan with chicken broth. Then you will notice that even less broth came out than you thought. Again, add water to the pan to the amount we need (I have a 2.5 liter pan, so 2 liters of broth is enough for me). Return the pan with the broth to the stove and bring to a boil over low heat again.

The chicken is still cooling and waiting for its time.

We clean and grate a couple of large carrots. Fry until tender (5 minutes) in a frying pan with the addition of a small amount of sunflower oil. At the same time, constantly stir the carrots, otherwise it will burn.

Add the fried carrots to the already bubbling chicken broth.

Follow the carrots with noodles. I have a purchased one, exactly 100 g.

While the noodles are boiling in chicken broth, they are carried away by the already quite cooled chicken. Remove the skin and separate the meat from the bones.

Add chicken meat to the broth with noodles. Check the noodles for doneness. Salt the soup and season with finely chopped parsley. Turn off the fire.

Chicken broth with noodles is ready. It is so hot, fragrant, catchy! Be sure to try this chicken noodle recipe. Bon appetit and see you soon :)

Broths, Noodle soup

First course recipes → Broths

First course recipes → Soups → Noodle soup

Homemade noodles with chicken broth, the main recipe for making. It is prepared from dough mixed only with eggs without adding water.

Chicken, millet and noodle soup is complemented by delicious strips of bacon and acquires a rich taste and smell. The unusual simultaneous combination of millet and noodles in the soup turns out to be completely successful and exciting. And another fascinating point - the potatoes are grated, and not cut into regular cubes. Try to cook this delicious and extremely satisfying soup!

This mouth-watering Chicken Noodle Soup with Egg and Milk Pancakes is a go-to meal for the whole family. The soup is quite simple to prepare, but it turns out tasty and satisfying.

A classic of the genre - chicken broth. When you got your feet wet, or fell ill, or “were sitting yesterday,” what could be better than rich chicken broth with homemade noodles, herbs, pepper and croutons? No?

How to Make True Chicken Broth with Homemade Noodles

Vera Makarova

Golden, aromatic and healing chicken broth. Its taste is familiar to everyone, but not many people know the secrets of making this seemingly simple dish. How to prepare a clear broth as shown in the picture?

Chef Ira Gainuleva shared a recipe for making a fragrant soup based on chicken broth with homemade noodles.

Noteworthy facts

Previously, chicken broth was considered an aphrodisiac.
The first chicken broth was prepared in Old Egypt.
Chicken broth is the most popular in the world.

Ingredients

Chicken soup set – 1 kg
onion - 1 pc.
carrots - 1 pc.
saffron - 2 stamens
salt - to taste

For homemade noodles:

wheat flour - 400 g
egg yolk - 3 pcs.
olive oil – 20 ml
water - 100 ml
salt - to taste

For chicken soup:

chicken broth - 2 l
homemade noodles - 100 g
onion - 1 pc.
carrots - 1 pc.
quail egg - 4 pcs.
homemade crackers - 100 g
greens, dried mint, salt - to taste

Recipe

1. To make golden chicken broth, we will use chicken bones with meat. Be sure to remove their skin so that the broth comes out clear and unstained. Then put it in a saucepan with cool water, put it on the stove, bring it to a boil and pour off the first cloudy broth, rinse the chicken.

2. Again, fill the pan with cool water and put it on the fire, cover with a lid. After some time, add the peeled onion and carrots.

3. As soon as the broth boils, reduce the heat to low, add a pinch of saffron to the pan and cook for 30-40 minutes.

4. While the broth is preparing, let's create homemade noodles! Knead a stiff dough from yolks, flour, salt and a small amount of water. Lubricate the finished mass with vegetable oil for elasticity.

5. Divide the ball of dough into small pieces, roll each into a narrow flat cake, dry for 5-10 minutes, roll into a roll and cut into thin longitudinal strips.

6. Remove meat, vegetables from the finished broth and add noodles. When the broth with noodles boils, we add diced onions and carrots, grated on a small grater. Add dry mint to the finished soup the minute it is removed from the stove - this is the most perfect spice for chicken broth! If necessary, add a little salt.

7. Before serving, you can add chicken meat to the plate, garnish the broth with dill and quail eggs, and serve croutons in a separate plate.

Noodle broth is the best dish for lunch. The best recipes for broth with noodles: homemade, wheat, rice and buckwheat

Noodle broth is a common but tasty and healthy lunch dish. It is satisfying and at the same time light, so it is suitable even for those who are watching their weight.

Broth with noodles - the main principles of production

Basically, the broth is prepared from chicken, because it comes out of poultry especially tasty and light. Lovers of hearty dishes can prepare broth with pork or beef.

The meat is washed, placed in a pan, cut into portions, filled with water and placed on moderate heat. It is very important to carefully remove the foam at the moment of boiling so that the broth comes out transparent. For aroma, peeled carrots and onions, as well as greens, are placed in it. Continue to cook the broth over low heat so that there is no intense boiling.

Then the vegetables and herbs are removed, the meat is removed, and the broth itself is filtered.

You can use store-bought noodles or make homemade noodles. Steep dough is kneaded onto the eggs. Then it is rolled out into a narrow layer, then rolled up and cut into thin strips. You can also use a special machine that will cut the dough into narrow noodles. The finished product is laid out on the table and slightly dried.

Place the meat into the bubbling broth, separating it from the bone and cutting it into small pieces. Add noodles and cook for almost 5 minutes.

The hot broth with noodles is immediately laid out on plates and served with a pinch of finely chopped fresh herbs.

Recipe 1. Noodle broth

Ingredients

500 g chicken meat;

30 ml sunflower oil;

ground dark pepper;

a bunch of fresh greens;

two bay leaves.

Manufacturing method

1. Wash the chicken meat, cut into pieces and place in a medium-sized pan. Cover the chicken with water and place on the stove. As the broth begins to boil, carefully skim off the foam. Turn down the heat and cook for 40 minutes.

2. Peel the potatoes, wash them and chop them into small pieces.

3. Season the broth with black pepper and add bay leaf.

4. Peel the vegetables. Finely chop the onion. Coarsely grate the carrots. Sauté vegetables in heated vegetable oil until golden brown.

5. Remove the meat, cool, separate it from the bone and tear into small pieces. Place the chicken back into the pan.

6. Place the fried vegetables and potatoes into the broth. Continue cooking until the potatoes are done.

7. Add the noodles, stir and after two minutes remove from the heat. Rinse a bunch of greens and finely chop. Add to broth. Place roasts on plates.

Recipe 2. Broth with homemade noodles

Ingredients

three large testicles;

350 g wheat flour.

Manufacturing method

1. Mix eggs and flour into an extremely stiff dough. Place it in a plastic bag and leave for an hour.

2. Divide the dough into 6 parts and roll each into an extremely narrow layer. Dry them for half an hour. Sprinkle with flour and roll into a roll. Cut into thin strips. We take it apart by hand and leave it on the table to dry slightly.

3. Wash the chicken, cut into portions and place in a pan. Place over moderate heat and fill with cool water. As the contents begin to boil, remove the foam with a slotted spoon.

4. Peel the carrots and onions and put them in the broth. We also send the bay leaf here. Turn off the heat and cook, avoiding intense boiling, for a couple of hours.

5. Remove vegetables and chicken from the broth. Cool the meat, separate it from the bone and disassemble it into small pieces. Strain the broth, pour into a saucepan, add the meat and place on low heat.

6. As the contents begin to boil, add homemade noodles and cook for about 5 minutes. Remove from the stove, place on plates and serve, adding a pinch of fresh, finely chopped herbs to each.

Recipe 3. Broth with noodles and mushrooms

Ingredients

300 g chicken breast;

200 g champignons;

Manufacturing method

1. Wash the chicken breast, place it in a saucepan and fill it with cool water. Place on medium heat, bring to a boil and carefully collect the foam. Reduce heat, add salt and cook for 20 minutes. We take out the meat, separate it into fibers and return it to the broth.

2. Chop the peeled carrots and onions as finely as possible. Sauté vegetables in vegetable oil until golden brown, stirring constantly.

3. Wipe the champignons with a damp sponge and cut into thin slices. Add the mushrooms to the fried vegetables, stir and simmer over low heat for about 10 minutes. Transfer the roast to a pan with broth.

4. When the contents begin to boil, add the noodles, salt, season with spices and cook for 10 minutes, stirring occasionally. Remove from the stove, cover with a lid and leave to steep for a quarter of an hour.

Recipe 4. Broth with noodles and cheese

Ingredients

400 g chicken meat;

two processed cheeses;

2.5 liters of drinking water;

sweet pepper pod;

a slice of white bread;

Manufacturing method

1. Place the washed chicken meat in a saucepan, add water and place over medium heat. Carefully collect the foam with a slotted spoon when the contents begin to boil. Cook over low heat for 40 minutes.

2. Peel the onion and finely chop it. Fry in vegetable oil until transparent.

3. Remove the sweet pepper pod from the stalk and remove the seeds. Cut the vegetable pulp into small cubes.

4. Grind the processed cheese on a grater.

5. Remove the chicken meat from the broth and cool. Place bell peppers, fried onions and melted cheese in a pan. Stir until the cheese melts.

6. Separate the chicken meat from the bones, disassemble it into small pieces and place in the broth.

7. Add noodles to the pan, stir and cook for almost three more minutes.

8. Cut a slice of snow-white bread into cubes and dry in the oven. Serve the broth with croutons on a plate.

Recipe 5. Broth with rice noodles

Ingredients

100 g rice noodles;

1 g soy sprouts;

½ bunch of fresh mint;

a bunch of green onions;

chili pepper;

Manufacturing method

1. Divide the chicken into portions, put it in a saucepan, add water and cook until it boils. Carefully remove the foam and add half of the chopped chili pepper. Cook until the meat is cooked, avoiding intense boiling. In 10 minutes, add the soy sprouts.

2. Remove the chicken from the broth, cool, remove the skin and separate the flesh from the bones. Place the meat back into the pan.

3. Boil the rice noodles separately, following the instructions on the package. Place the noodles in the broth.

4. Place the finished broth with noodles on plates. To each add mint leaves, finely chopped green onions into rings and squeeze out lime juice.

Recipe 6: Egg Pancake Noodle Broth

Ingredients

vegetable oil – 10 ml;

two large testicles;

Manufacturing method

1. Beat the eggs with a fork until a homogeneous mixture is obtained.

2. Pour with a spoon onto a perfectly heated frying pan to form a narrow pancake. Fry on both sides until golden brown.

3. Roll the cooled egg pancakes into a roll and slice thinly. We disassemble the strips by hand.

4. Place the egg noodles on a plate and pour the bubbling broth over them. Pepper, salt and add chopped fresh herbs.

Recipe 7. Broth with buckwheat noodles

Ingredients

80 g buckwheat noodles;

1 chicken breast;

200 g green beans;

4 bay leaves;

bell pepper pod.

Manufacturing method

1. Place the chicken breast in a saucepan, cover with water, lightly salt, add bay leaf and peeled onion. Cook over low heat for an hour. Don’t forget to remove the foam just right.

2. Remove the bell pepper pod from the stalk and seeds. Cut into strips. Peel the carrots and cut into circles. Chop the green beans into small strips.

3. Remove the chicken from the broth and leave to cool. Cut the meat into small pieces. Add vegetables and chicken to the broth. Cook for 10 minutes.

4. Add buckwheat noodles to the broth and continue cooking for the same amount of time. Remove the pan from the stove and pour the broth into bowls.

Noodle broth - tips and tricks

The broth will turn out transparent if you cook it over low heat, avoiding intense boiling.

For flavor, add fresh herbs tied into a bunch, bay leaves and peppercorns to the broth.

Do not cook the noodles for a long time, otherwise the broth will turn into porridge.

Serve the noodle broth with croutons or croutons.

Be sure to remove the chicken from the broth and strain it. Separate the meat from the bones and put it back into the broth so that you don’t get any bones while eating.