Chicken noodle soup is a wonderful dish that neither adults nor children will refuse.
Light, fragrant, nutritious. It’s a pleasure to cook such a soup: a minimum supply of products, a little time and effort, but the result exceeds all expectations!
Step by step recipe for chicken noodle soup: basic principles
Before cooking, choose chicken. You can use the whole carcass or parts thereof. 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 during cooking: onions, celery, carrots, peppers, as well as herbs, roots, black pepper, laurel, and more.
Noodles can be used both homemade and purchased. They put it in a cooked dish in a boiling broth. Cook for a short time, literally 2-3 minutes after boiling.
Serve hot soup with croutons, crackers or a slice of fresh bread.
Chicken noodle soup: recipe step by step
Ingredients:
• 1 medium chicken carcass;
• pasta "spider line" - half a glass, you can use homemade noodles;
• carrot - 2 pcs.;
• 1 stalk of leek;
• parsley root - 1 pc.;
• 2 branches of fresh celery;
• half a bunch of 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 going to cook noodle soup with chicken from homemade noodles, then you will need to take 1 egg, a pinch of salt, 3 cups 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: thoroughly rinse the chicken carcass with cold water, chop into small pieces. Peel the carrots, cut into large cubes. It is most convenient to use a special knife for vegetables to clean. Rinse the parsley, also cut into large cubes, leek, celery, dill and parsley chop with a knife.
2. Pour four liters of cold water pre-cleaned through a filter into a deep metal container, put pieces of chicken together with all the vegetables, and add salt. Do not forget to put lavrushka and pepper with peas, as they give the meat and chicken broth a special aromatic taste.
3. Place a container with meat and vegetables on the stove, set the maximum possible flame, wait for boiling, remove the foam, reduce. Cook meat and vegetables from 40 minutes to an hour and a half. Cooking time depends on whether you bought a chicken or a chicken, as well as the size of the pieces. Be sure to remove the foam if necessary so that the finished broth is 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 pan and bring to a boil over moderate heat.
6. In a boiling broth, toss pasta a cobweb or homemade noodles, below we will describe 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, pour in chopped greens, let it boil for five minutes.
8. Close the finished chicken noodle soup with a lid to insist 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 home-made noodles, knead a thick dough: in a small bowl, break the egg, add a little salt, pour 300 ml of purified water. For elasticity, you can pour 2 large tablespoons of vegetable oil into the water with an egg. Stir the mixture well with a spoon or whisk. Sift flour and pour into a mixture of water with an egg in several stages, carefully kneading the dough. When the dough has a thick consistency, put it on a table sprinkled with flour and knead it with your hands until it becomes tight and elastic. Leave the dough under a towel to rest for 20 minutes. Cut the “rested” dough into small pieces, each roll into a layer of 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. Spread the cut noodles on the table to dry a little. When the noodles dry, you can put it in boiling water, after boiling, cook the product for about 3 minutes. Be sure to stir the contents of the pan while cooking homemade noodles so that the dough does not stick.
Milk noodle soup with chicken: recipe step by step with vegetables
Ingredients:
• about a kilogram of chicken breasts;
• 1.5 liters of chicken stock;
• potato - 4 pcs.;
• onion head;
• 1 carrot;
• homemade noodles - 400 grams;
• 10 g of salt and black pepper;
• milk - 250 ml;
• flour - a little less than one glass;
• seasoning thyme, oregano - 15 g each;
• fresh parsley when serving - 3 branches.
For a great aroma, also take three cloves of garlic, a fresh stalk of celery and half a glass of olive oil for pre-frying chicken breasts as additional ingredients.
Cooking method:
1. The broth according to this recipe will turn out not so light, transparent as in the previous one due to the roasting of chicken breasts and a bit thick due to more noodles, but this is the highlight of this noodle soup.
2. Rinse the chicken breasts thoroughly with cold water before frying, and dry a little on paper towels. If the breasts are very large, then chop into pieces, and if medium or small, then fry whole. Salt the prepared meat and put it on a hot oil in a pan, fry for six minutes on each side to a light brown crust. Make the fire strong first so that a golden crust forms, and then turn it down to the smallest and fry until cooked. Put the fried breasts on a flat plate.
3. For the preparation of soup, we will use chicken stock to be cooked. You can do this from chicken drumsticks or wings as follows: Rinse the meat, put in a container with cold water, add laurel, three peas of black pepper for flavor and cook first over high heat until it boils, then remove the foam and cook until tender over low heat. After the chicken legs or wings are completely softened, remove them on a plate, strain the broth.
4. Peel all vegetables, rinse, chop: potatoes with medium-sized slices, onions - straws, grate carrots on a Korean grater, chop the celery greens with a knife, peel the garlic and chop in the garlic.
5. Pour olive oil into a cast-iron deep container, put the prepared carrots, onions, celery greens, chopped garlic and slightly darken with the lid closed. Then open the lid, add thyme, oregano powder, slightly salt 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 heat and cook until the potatoes soften.
7. When the potatoes are soft, pour in the noodles, pour in the milk and lay the fried breasts, stir well and boil for several minutes.
8. Once ready, let the soup brew and pour on serving plates, sprinkle with fresh parsley.
Noodle soup with chicken, mushrooms and sausage cheese: recipe step by step
Ingredients:
• 1 large ham;
• 4 fresh champignons;
• a piece of sausage cheese;
• small vermicelli or thin noodles - half a glass;
• 1 carrot;
• 2 onions;
• basil, turmeric powder - 5 g each;
• half a teaspoon of black pepper and salt.
You will also need half a glass of vegetable oil to prepare a passer.
Cooking method:
1. Thaw the ham, gently separate the flesh from the bones. Cut the chicken into medium slices and place 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: peel, rinse, cut into slices, put in chicken stock and cook over moderate heat for a little less than half an hour. You can also use wild mushrooms.
3. Carrot, peel the onion, chop the knife with thin strips, put in a pan in a well-warmed sunflower oil. Stir fry for 5 minutes.
4. Put the prepared vegetable passerie into the broth with mushrooms.
5. Chilled chicken meat cut into a small cube and put in soup, pour the noodles.
6. Grind a slice of sausage cheese on a coarse grater and pour 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, next to a separate plate, put slices of brown bread or croutons.
Step-by-step recipe for chicken noodle soup - tricks, tips
Undoubtedly, homemade noodle soup is much tastier than soup with cobwebs or noodles. You can use a few tricks to make the noodles even more interesting and appetizing:
• Noodles will be soft and especially tasty if milk is added to the dough instead of water.
• Beetroot or carrot juice, added to the egg immediately before mixing the dough, will help to make the noodles bright and interesting for children.
• In addition, a flour product may have a different taste each time: add chopped or dried garlic, herbs, finely chopped fresh herbs, spices to the dough.
