Step 1: prepare and cook the chicken fillet.

We take chicken fillet with an approximate weight of 700 grams. We rinse it under cold running water, dry it with paper kitchen towels, place it on a cutting board and cut it into large cubes with a diameter of 3 to 4 centimeters.


We transfer the slices into a deep saucepan, pour 2 - 2.5 liters of purified water into it and put it on medium heat.

After the liquid boils, set the stove temperature at a level between low and medium.

Using a slotted spoon, remove the gray foam from the surface of the water - “noise”. Then cover the pan with a lid so that a small gap remains. Cooking chicken fillet 30 minutes.

Step 2: prepare the vegetables.

While the meat is cooking, peel the carrots, onions and potatoes. Then we wash the vegetables along with the herbs under water. We dry them, place them one by one on a cutting board and chop them. Cut the onions and carrots into cubes up to 1 centimeter in size and place the slices in separate bowls.


We cut the potatoes in the same way as other vegetables, only we make the cubes larger - from 2 to 2.5 centimeters. Transfer them to a clean bowl and fill with water so that the slices do not darken until ready to use. Just finely chop the greens and put them in a small bowl.

Step 3: prepare the soup dressing.

Then we start preparing the soup dressing. Pour vegetable oil into the frying pan and place it over medium heat. After a minute, add onion cubes to the heated oil and fry them, stirring with a kitchen spatula 2 – 3 minutes until light golden brown.

Then add carrots to the pan and fry the vegetables together some more 3 - 4 minutes. Then remove the pan from the stove.

Step 4: Prepare chicken noodle soup.

When the chicken meat is cooked, drain the water from the potatoes, put them in a pan and cook 15 minutes.

Then add 2 handfuls of dried noodles and cook the soup 5 minutes.

Then add vegetable dressing and cook the first hot dish for another 5 minutes.

After the required time has passed, add the greens to the pan, salt and ground black pepper to taste.

Bring the soup to a boil, simmer 2 – 3 minutes, turn off the stove and infuse the aromatic dish under the lid 7 – 10 minutes.

Step 5: Serve chicken noodle soup.

Chicken noodle soup is served hot as a first course. After cooking, it is infused so that the spices and herbs fully impart their pleasant aroma to the rich broth. Then, using a ladle, pour into deep plates and serve at the dinner table along with fresh bread. As a complement to this dish, you can offer a salad of fresh vegetables or pickled vegetable slicing. Enjoy delicious and healthy food!
Bon appetit!

The set of spices can be supplemented with any spices that are suitable for preparing the first hot dishes.

Instead of chicken fillet You can use any other parts of the chicken, but do not forget that the duration of their cooking varies.

The dressing can be prepared with butter fats.

Carrots can be grated on a coarse grater.

This is a rather tasty and light first course, familiar to many from childhood, when the aromatic broth filled every corner of the house. From this detailed step by step recipe with photos you will learn how to cook tasty, healthy and light chicken noodles soup. Just the kind that will take you back to your carefree childhood and fill you with pleasant childhood memories.

Chicken noodle soup is easy to make, a bit like homemade noodles, and doesn't have many calories. This dish turns out to be very satisfying and tasty; it should be served at lunch as a first course. It is worth noting that the most delicious chicken soup is made from country chicken and homemade noodles.

Calories in chicken noodle soup

Calorie content and the nutritional value of chicken noodle soup are designed for 100 grams of the finished dish.

The table shows approximate values. The BJU of a dish can vary significantly depending on the additional ingredients used.

Secrets of making chicken noodle soup

To prepare chicken noodle soup, we will need the most common and inexpensive ingredients. Ideally, homemade chicken is used for this soup. The broth from it turns out to be richer and more aromatic, and of course more healthy than from chicken bought in a store.

To prepare chicken soup, we will use noodles already purchased at the store, rather than kneading them ourselves. But you can cook it yourself. To do this, break one egg into a bowl, add half a tablespoon of water to it to make the noodles soft. Beat the egg with water. After this, add salt on the tip of a knife and stir. Next, add flour and stir at the same time. Knead a not very tight dough, which then roll out into a thin layer into a flat cake and cut into strips.

Ingredients

• Chicken (fresh or frozen) – 500 gr.;
• Potatoes – 7 medium pieces;
• Noodles - 150 gr.
• Onion – 1 medium head;
• Salt – 1.5 tbsp. spoons.

Making Chicken Noodle Soup

Step 1.

It is necessary to rinse the chicken well and put it in a saucepan on the fire.

Step 2.

As soon as the chicken boils, add half a tablespoon of salt to the pan. And continue cooking for about 40 minutes. Don’t forget to remove the foam.

Step 3.

While the chicken is cooking, we wash the potatoes, peel and cut them into strips.

Let's fill it up cold water in the pan so that it does not blacken, and set aside until the chicken is cooked.

Step 4.

When the chicken is cooked, remove it to a separate plate. It’s better to wait until it cools down so as not to get burned, and then cut it into small cubes, removing the seeds. If desired, the chicken can be cut into pieces with bones.

Step 5.

We pass the chicken broth through a sieve so that no scale remains in it. Add the strained broth to the potatoes, add the chopped chicken and boil for another 10 minutes.

No more delicious dish than homemade chicken noodle soup. For many, its aroma reminds them of childhood. This soup was prepared by grandmothers and mothers in many families. Today they prefer to add store-bought vermicelli to noodle soup. However, to get the taste of childhood, it is recommended to prepare this delicious first course - homemade chicken noodle soup. It's much easier than it seems. Write down the recipe for soup with unleavened dough noodles and homemade chicken.

For the soup you will need:

• small chicken;
• 150 grams of carrots;
• 150 grams of onion;
• parsley root;
• pepper;
• salt;
• homemade noodle dough: 1/3 cup water;
• 1 egg;
• 160 grams of flour;
• a pinch of salt.

From this quantity of products you can prepare noodles, which is enough for 3-4 soups.

How to make chicken noodle soup:

First of all, you need to cook a good rich chicken broth. It is better to take homemade chicken for soup. Cut the chicken into several parts. You can use chicken legs or wings. The main thing is that the chicken broth turns out rich and yellow. Place the chicken in a saucepan and cover with cold water. Put the broth on the fire and cook the chicken until tender, about 40-50 minutes.

Homemade Chicken Soup Noodles Recipe
Lightly beat the egg and add water. Salt the mixture. Add flour to the egg mixture and quickly knead into a tight unleavened noodle dough. Knead well. The dough for homemade noodles should be a little softer than for dumplings. Cover the finished dough with cling film or a clean kitchen towel. Leave to rest for about 20 minutes.

Prepare vegetables for homemade noodle soup and peel, wash and finely chop the onion. If desired, you can add potatoes to the soup. Cut it into cubes. You will need 2-3 medium potatoes.

Homemade chicken noodle soup
Remove the chicken from the broth, separate the meat from the bones, and separate into small portions. Strain the broth. Put carrots and onions in it. Boil. After this, add potatoes, if required, and cook for 15-20 minutes.
Divide the rested noodle dough into several equal parts. Then roll each into a thin pancake (about 1-2 mm thick). Heat a dry frying pan over low heat and fry it on each side. This needs to be done quickly. The dough should turn white, but not brown.
Place the finished pancakes on top of each other. Cut into strips 5-6 cm wide. Then chop the noodles thinly. It should be no larger than a match. The thinner the better. It should be borne in mind that during cooking it greatly increases in volume.

Place the desired amount of homemade noodles into the boiling soup, stirring lightly. Dry the rest on a towel and put it in a bag. You will still need it for cooking.
Add chicken meat, pepper and salt to taste. You can also add some chopped herbs and turmeric. Cook for another 3-4 minutes, covering with a lid.

Only with the addition of homemade noodles can you get a flavorful chicken soup. It's amazing how much better it tastes. It's worth the effort and time. And the noodles are prepared several times at once, so this delicious first course can be prepared often and delight your household with a tasty and healthy soup.
As you can see, the recipe for homemade noodles for chicken soup is not at all complicated, and the ready-made delicious aromatic homemade chicken noodle soup will not leave your family and friends indifferent.

Watch the video: how to make chicken noodle soup and potatoes quickly and easily

Chicken noodle soup is one of the most common and ancient types of soup, because it was invented back in Ancient China! This soup is easy to prepare, but very tasty and filling.

Now this soup has spread all over the world, there is great amount its variations: Korean soup, tender soup and so on. What all recipes have in common is the presence of a hearty chicken broth and noodles.

By the way, so that the broth is not cloudy, but pleasantly golden, the noodles need to be cooked separately and added while laying out on plates.

This dish does not require much effort in preparation; even an inexperienced novice housewife can handle it. Yes, and it requires special cooking skills. It is enough to cook the broth with vegetables and noodles and put it on plates, garnishing with herbs.

How to Make Chicken Noodle Soup - 15 Varieties

This classic version of chicken noodle soup is very easy to prepare and does not require much time. It will not be difficult for you to prepare this soup in your kitchen. This chicken noodle soup is usually very rich and satisfying - an ideal recipe for a large family.

Ingredients:

• 500 g chicken
• 3 liters of water
• 2 medium carrots
• 2 heads onions
• 4 medium potatoes
• 200 - 250 g noodles
• 30 g greens
• Salt, pepper - to taste
• Vegetable oil to taste

Preparation:

First, rinse the chicken under running water, put it in a pan and fill it with water.

After bringing the broth to a boil, remove the foam and cook the chicken and vegetables over low heat for about 40 minutes, not forgetting to add salt and pepper to taste.

Then we take out the chicken with vegetables. Remove the meat from the bones and cut into small pieces, cut the potatoes into cubes and throw them into the broth along with the meat.

At this time, peel the remaining carrots and onions. Chop the onion finely and finely, grate the carrots on a coarse grater and fry together with the onion until golden brown.

Serve the soup hot, along with finely chopped herbs.

The recipe for this unusual chicken noodle soup seems complicated only at first glance. It will not take you much time to prepare, and your guests will be very surprised by this soup, as if it had just come from the kitchen of a first-class chef.

Ingredients:

• Little chick
• 2 - 2.5 liters of water
• 1 large carrot
• 2 onions
• 1 stalk of celery along with tuber
• 2 quail eggs
• 1 egg
• 250 gmuki
• 200 g butter
• Salt, bay leaf - to taste
• Greens - to taste

Preparation:

Put the water on the fire and bring it to a boil.

We wash the chicken, cut it, throw it into boiling, salted water with a bay leaf.

It is better not to throw the meat of racing laying hens (they can be identified by their characteristic bluish or grayish flesh) into boiling water - at the end of cooking they will become tough.

While the broth is cooking, prepare the noodles. First, knead the dough. Pour flour onto the table in a heap, make a depression in it, break a chicken egg into it and put half the butter in it. Knead the dough, roll it out very thinly and put it in a low-heat oven to dry.

Then we set the quail eggs to boil and heat the frying pan.

At this time, finely chop the onion, grate the remaining carrots and cut the celery stalk into large half rings.

Sauté the vegetables with ¾ of the remaining butter.

While the frying is being done, we take out the already dried (but unbaked!!!) cake. We cut it into wide ribbons, stack them on top of each other and finely chop the thin noodles along the width of the ribbons.

Remove the meat and vegetables from the broth. Throw the fry and noodles into the broth. Cook for 6 minutes.

An excellent dish, on par with restaurant dishes, is ready!

Sometimes, instead of a regular dish, you want something light, tender, but satisfying. Tender chicken noodle soup, captivating with the subtle aroma of rosemary, ideally meets these requirements.

Ingredients:

• 400 g chicken fillet
• 2 liters of water
• 1 medium carrot
• 1 red onion
• 2-3 medium potatoes
• 150-200 g noodles
• 100 g butter
• Half a teaspoon of rosemary
• A couple of sprigs of dill and parsley
• Salt - to taste

Preparation:

First, cut the fillet into small pieces.

It is better to cut the fillet along the direction of the grain - then the meat will be more tender.

Then place the fillet in boiling salted water. We wait for the foam to appear and carefully remove it. Reduce the heat to low and leave to simmer for an hour

At this time, grate the carrots on a fine grater, finely chop the onions and fry them in half the butter for high fire 2 minutes.

Grate the potatoes on a coarse grater (this is the secret of the special tenderness of the soup).

While the soup is cooking, prepare the rosemary sauce. Place the butter in the frying pan, after it is hot, pour the rosemary into the frying pan and, stirring constantly, keep it on low heat for half a minute.

Then pour the delicate soup into deep cups, pour rosemary sauce on top and sprinkle with herbs. Excellent, light but satisfying soup is ready!

The highlight of this soup is the mushrooms. They give the ordinary chicken soup with noodles an unusual subtle taste and unique mushroom aroma.

Ingredients:

• Chicken soup set
• 200 g chicken fillet
• 2 liters of water
• 1 onion
• 1 medium carrot
• 300 g noodles
• 200 g champignons
• 1 stalk of celery
• 30 g fresh parsley
• 1/5 part chili pepper
• Salt - to taste

Preparation:

To begin, thoroughly rinse the meat from the soup set and place it in a pan of salted water. Add coarsely chopped celery. Bring to a boil, carefully remove the foam and reduce the heat.

In a hot frying pan, bake an onion cut in half and carrots cut into quarters.

At this time, chop the champignons and cut the chicken fillet. Let the noodles cook in a separate saucepan.

Then place the carrots and onions previously baked in the frying pan into the broth and stir thoroughly. Cook for another half hour. Then remove the bones and vegetables from the broth. Pour chicken fillet and champignons into the broth and cook until tender.

Then serve the soup hot, adding noodles and finely chopped parsley. Bon appetit!

The secret of this soup is in its broth, an extraordinary, sunny golden color. This chicken noodle soup will decorate any table, it can even be served at a holiday. Its slightly spicy taste, imparted by the oriental spice turmeric, seems especially unusual.

Ingredients:

• 400-500 g chicken
• 2.5-3 liters of water
• 2 red onions
• 2 large carrots
• 4 medium potatoes
• 1 medium tomato
• 200 g noodles
• 1 teaspoon turmeric
• 30 g fresh herbs
• Salt, red pepper - to taste
• Vegetable oil to taste

Preparation:

First, wash the chicken and place it in salted water. Bring to a boil, carefully skim off the foam and reduce the heat. Add to the soup an onion cut in half and a carrot grated on a fine grater. Let the soup cook for 40-50 minutes.

At this time, cut the potatoes and prepare the frying. Grate the carrots on a coarse grater, finely chop the onion and cut the tomato into half rings, then place these vegetables in a frying pan and fry until the onion turns golden.

After 40-50 minutes, after the soup has boiled, add noodles and potatoes. Cook for another 6 minutes. Next, add the roast, turmeric and red pepper to the soup, cook for another 2 minutes.

The soup should be served hot, sprinkled with fresh herbs.

This is one of the oldest chicken noodle soup recipes. After all, the birthplace of this dish is in Ancient China, and since then little has changed in the country of traditions. This exotic variation of the usual soup will appeal to many.

Ingredients:

• 200 g clear rice noodles (frenchese)
• 2 liters of water
• 300 g chicken fillet
• Soy sauce - to taste
• Greens (cilantro, parsley) - to taste
• 1 head of garlic
• 1 tablespoon vinegar
• 200 ml vegetable oil
• 1 small cucumber
• 2 medium-sized tomatoes
• A small piece of ginger
• Nori for decoration (optional)
• Salt - to taste

Preparation:

First you need to prepare all the products.

Pour boiling water over the noodles and set aside.

Cut the chicken fillet, tomato and cucumber into small strips. Peel the garlic, crush it with a knife and drop it into boiling oil. After frying the garlic a little, we extract it - it was needed to add flavor to the oil and now there is no longer any need for it.

Then add the tomato, fry for another 3 minutes and pour in a liter hot water. After boiling, add cucumbers, finely chopped herbs, noodles and vinegar to the soup. Cook for another three minutes.

Serve the soup in a deep bowl, sprinkle with thinly sliced ​​nori and ginger on top. Sprinkle with soy sauce.

This soup is very useful for growing organisms because it is low-fat and contains a lot of fiber. And, besides, its sweet taste is very popular with children, who usually refuse healthy broccoli with disgust.

Ingredients:

• 400 g chicken
• 2 liters of water
• 200 g thin noodles
• 1 medium carrot
• 100 g broccoli
• 100 g green beans
• 3-4 small potatoes
• Salt - to taste.

Preparation:

First, wash the chicken and place it in salted water. Bring to a boil, carefully skim off the foam and reduce the heat. Leave the chicken to cook for 1 hour.

At this time, cut the carrots and potatoes into cubes.

Take the chicken out of the broth. Carefully tear the meat into pieces and add to the broth along with carrots and potatoes

After boiling, add broccoli, green beans, noodles and cook for 10 minutes.

You can serve the soup in beautiful bowls so that children will enjoy eating this super healthy soup even more.

Nowadays, a multicooker is a real lifesaver for any housewife. Soup in a slow cooker is prepared quickly, easily and tastes incomparable. Therefore, you shouldn’t be scared, but you should pick up a multicooker and cook according to this wonderful recipe.

Ingredients:

• 250 g chicken wings
• 1 head of onion
• 1 small carrot
• 3 potatoes
• 0.5 multi-cup noodles
• 2 teaspoons salt
• 2.2 liters of water
• Greens, vegetable oil - to taste.

Preparation:

First, pour oil into the multicooker container. We wash the wings and cut the onion into half rings. Next, set the multicooker to the “Frying meat” program and fry the meat and onions for 15 minutes.

Then cut the potatoes into strips and the carrots into slices and throw them into the slow cooker and fry for 10 minutes.

Turn off the “Roast meat” program. Add water, salt. Set on the “Soup” program for 30 minutes.

Add noodles and cook for another 5 minutes.

Take out and serve, garnished with herbs.

Chicken soup with noodles and dumplings is a Ukrainian variation of a well-known dish. The recipe is simple and accessible to everyone, and the soup is rich and satisfying. Everyone will love this soup, no doubt.

Ingredients:

• 500 g chicken
• 3 liters of water
• 3 stalks of celery
• 2 medium carrots
• 1 onion
• 3-4 medium potatoes
• 200 g noodles
• 250 g flour
• 1 teaspoon baking soda + 1 teaspoon vinegar
• 50 g butter
• 100 ml milk

Preparation:

First, prepare the chicken broth. To do this, cut the chicken into medium pieces, place in salted water and bring to a boil. Carefully remove any foam that appears and reduce the heat to low. Cook the chicken for 1 hour.

During this, we prepare the vegetables: wash them, chop them. Next, pour vegetable oil into the pan, and after it boils, add diced carrots and celery and finely chopped onion. Fry for 8 minutes. Then pour the broth over the vegetables, bring to a boil, reduce the heat and cook for another 30 minutes.

While the vegetables are in the broth, we prepare the dumplings. To do this, mix all the dry ingredients in a large bowl, add softened butter and rub it with flour, then add milk and knead the dough.

We return to the broth, turn up the heat, then add pieces of boiled chicken, boil for 3-5 minutes and while the broth is boiling, add the dumpling dough with a small spoon, cook until done for 5 minutes, then add noodles to the broth and continue cooking for about another 5-6 minutes.

After the soup is ready, you can immediately pour it into bowls and serve this excellent dish.

When you're on a diet, you always want something tasty and low in calories. Here is a recipe for just such a dish - chicken soup with flourless noodles.

Ingredients:

• 2 chicken legs
• 2 chicken wings
• 2 liters of water
• 1 medium carrot
• 1 onion
• 2 chicken eggs
• Salt, pepper, vegetable oil - to taste
• 1 teaspoon dry herbs

Preparation:

First, wash the chicken and place it in salted water. Bring to a boil and carefully remove the foam. Reduce heat and cook for 40 minutes.

At this time we prepare our noodles. First, beat the eggs into a fluffy foam and fry thin pancakes. Shape the cooled pancakes into noodle shapes.

Take the chicken out of the broth and add pre-fried onions and carrots. Cook for 8 minutes. Then add noodles, peppers and herbs to the soup and cook for 3 minutes so that the noodles do not boil.

Pour the soup into bowls, add finely chopped meat and serve our fitness soup to the table.

Sometimes in everyday life there is not enough fire and color among ordinary dishes. This spicy chicken noodle soup will add fire, color and flavor to your life.

Ingredients:

• 400 g chicken wings
• 2 liters of water
• 2 medium carrots
• 2 onions
• 2 tomatoes
• 200 g egg noodles
• Half a teaspoon of turmeric
• Half a fresh chili pepper or half a teaspoon of its seeds
• 5-10 black peppercorns
• 1 tablespoon of dry herbs or 30 g fresh
• Salt, vegetable oil - to taste

Preparation:

First, heat up the frying pan and pour oil into it. Cut the onion into half rings and grate one carrot on a fine grater and place them in the frying pan.

After simmering for 8 minutes, add chicken lids and salt. Fry over low heat for 20 minutes.

At this time we prepare the frying. Pour oil into another frying pan and add finely grated carrots and finely chopped onions.

Fry until golden brown and add spices and diced tomato.

After that, add the noodles and fry. Cook until done.

Serve the soup hot.

Kalguksu - Korean chicken noodle soup

The taste of this chicken noodle soup brings to mind images of a distant eastern country - Korea. This unusual, exotic recipe will come in handy for any housewife.

Ingredients:

• 500 g flour
• 500 g chicken breasts
• 1 zucchini squash
• 70 g starch
• 1 onion
• 8 cloves garlic
• Salt, black pepper, vegetable oil, soy sauce - to taste

Preparation:

First let's cook chicken breasts. Place them in salted water, bring to a boil, and skim off the foam. Reduce heat and cook for an hour.

Cooking noodles.

Mix flour and starch. Add a teaspoon of salt, up to 2 tablespoons of vegetable oil and a glass of water.

Knead the dough and let it rest for half an hour so that it becomes softer. Next, roll it out thinly and cut the noodles.

We cut the zucchini into thin strips and put it in a deep container so that it gives juice.

At this time, pour the peeled garlic into the broth, add soy sauce and a pinch of black pepper to it.

Squeeze the juice from the zucchini and fry in vegetable oil for 8 minutes.

Very often, ordinary recipes become boring. This variation of the well-known chicken noodle soup will appeal to many people, because its recipe contains an unusual ingredient - white beans.

Ingredients:

• 300 g chicken
• 2 liters of water
• 200 g boiled white beans
• 200 g noodles
• 1 medium carrot
• 1 onion
• 2 medium potatoes
• Salt - to taste.

Preparation:

First, wash the chicken and fill it with salted water. Bring to a boil, carefully skim off the foam and reduce the heat. Leave the chicken to cook for another 40 minutes.

After forty minutes, add carrots and onions cut into small cubes, white boiled beans and potatoes cut into strips into the soup.

After 10 minutes, add the noodles and cook for another 10 minutes.

This unusual soup should be served slightly cooled.

Usually chicken soup is prepared with semi-cooked noodles. This recipe shows you how to make this soup with excellent homemade noodles. This recipe seems complicated only at first glance. In fact, even the smallest housewife can cope with preparing such soup.

Ingredients:

• 1 small chicken
• 3 liters of water
• 1 onion
• 2 medium carrots
• 1 teaspoon cloves
• 1 tablespoon salt
• 1 chicken egg
• 250 g flour

Preparation:

First, wash the chicken and place it in salted water. Cook until foam appears, which is removed with a fine-mesh strainer. Let's turn down the fire.

Cut the carrots into cubes. Press the cloves into the onion and add the carrots and onions to the soup. Cook the broth over low heat for an hour.

Cook the noodles in a separate pan so that the broth is not cloudy.

Then mix our soup and noodles and serve.

Delicate crispy croutons will add extraordinary piquancy to chicken noodle soup.

Ingredients:

• 500 g chicken
• 3 liters of water
• 2 medium carrots
• 1 onion
• 3-4 potatoes
• 200 g noodles
• 300 g white bread
• Salt, vegetable oil - to taste

Preparation:

First, wash the chicken, place it in salted water and cook until foam appears. Carefully remove the foam and reduce the heat, then cook the chicken for another hour.

At this time, prepare the vegetables. Cut the potatoes into thin strips, carrots into small cubes, and chop the onion finely and finely.

Cut the white bread into small pieces and fry in a frying pan until golden brown on each side.

After an hour, add vegetables to the soup. Then cook it for 15 minutes, then add the noodles and cook for another 10 minutes.

The soup is served with excellent, aromatic and crispy croutons.

An excellent first course, familiar to everyone since childhood, which our mothers and grandmothers invariably served for lunch. Chicken noodle soup is perhaps the only dish that you will never get tired of, of course, if it is prepared correctly. There is nothing complicated: high-quality raw materials and careful preparation are the key to success.

Chicken noodle soup calories

The calorie content and nutritional value of chicken noodle soup are calculated per 100 grams of ready-made first course, which includes chicken fillet, homemade noodles and potatoes.

The table shows approximate values. The BJU of a dish can vary significantly depending on the additional ingredients used.

How to make chicken noodle soup

If possible, it is better to cook noodle soup with chicken using a broiler raised on a private farm. They differ from broilers raised in poultry farms in their fatness; therefore, the chicken broth they produce will be richer and more fragrant.

Ingredients

• Chicken – 1 carcass;
• Homemade noodles;
• Potatoes – 5–6 pcs.;
• Egg – 2 pcs.;
• Flour – 2 cups;
• Parsley root;
• Black peppercorns – 6 pcs.
• Bay leaf – 2–3 pcs.;
• Vegetable oil – 1 tsp;

Making delicious chicken noodle soup

Let's start preparing the soup by preparing a delicious broth.

Step 1.

We wash and cut up the chicken. The breast can be used to make chicken aspic, and the wings will be good for chakhokhbili. We are interested in the back and legs.

Step 2.

Place the back in a pan of water and cook the chicken broth. Leave the fire to the minimum required for boiling. The resulting foam must be removed.

Step 3.

After 20 minutes, add the legs and cook everything together for about 40–45 minutes. Salt 15 minutes before the end of cooking. Check for doneness - the chicken should be soft, the meat should be easy to separate from the bones.

Step 4.

Remove the finished chicken, cool, separate the meat from the bones and return it to the pan.

If everything is done correctly, the chicken broth will turn out transparent with an amber fatty film on the surface.

Making homemade noodles

Step 1.

Form the sifted flour into a mound. In the center of the slide we make a depression into which we break raw eggs. Country eggs in homemade noodles are perfect. Add a teaspoon of vegetable oil to the flour and knead the dough. Knead for 10 minutes. The dough should be homogeneous, elastic, and not stick to your hands. Place the finished dough in a plastic bag and leave for half an hour for the gluten to swell.

Divide the dough into four parts

Step 2.

We roll each of them into a thin translucent sheet. The thinner the better.

Step 3.

Lay out the sheets to dry. Half an hour is enough for this.

Step 4.

Sprinkle the dried sheets with flour and fold them into an envelope.

We cut the envelopes into strips of the required width.

Step 5.

Cut into strips. The same principle applies here: the thinner the better.

Place the finished homemade noodles on a flat surface to dry.

Recipe tip: The noodles can be prepared for future use. Well-dried noodles can be stored for two weeks in a glass container.

Step 6.

Cook homemade noodles separately from the main broth. The important thing here is not to overcook it. Cook over high heat and constantly check for doneness. Rinse the cooked noodles thoroughly with cold water.

Step 7

Place parsley root, black peppercorns, potatoes, peeled and cut into strips, into a saucepan with boiling broth. After boiling, reduce the heat to the minimum required and cook.

When the potatoes are almost ready, add the noodles, bring to a boil and set the pan aside. Add bay leaf and season with salt. Let it brew for 5-6 minutes, remove the bay leaf and pour the chicken noodle soup into bowls.

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