Chicken noodle soup - Mom's soup. How to make Chicken Noodle Soup with Mushrooms, Meatballs and Vegetables

Chicken soup one of the favorite soups borrowed from the Tatars and firmly established in the Russian menu. Many people like to cook it for lunch, it is easy and at the same time hearty soup. Very tasty and fast, simply prepared from ordinary products.

Soup with noodles and chicken

With a healthy, fragrant and delicate soup, you can feed the whole family and your guests in the country.

Ingredients:

Chicken meat - 300 grams
Spices ( Bay leaf, sweet pea)
Carrot - 1 pc.
Onion - 1 pc.
Greens
Noodles - 50 gr.

Cooking:

1. Rinse the meat well, put it in a saucepan with water (3 l.) And put the broth to boil for 30 minutes.

2. Chop the carrots on a grater and chop the onion. Pour into a saucepan and add spices (bay leaf, sweet peas). Cover and simmer vegetables for 5 minutes over low heat.

3. Add boiled chicken meat and pour over the broth. Put on fire and bring to a boil.

4. Add the noodles to the boiling broth and cook until the noodles are cooked for five minutes.

Stir while cooking so that the noodles do not stick together and stick to the bottom of the pan.

Add salt to taste, stir and remove from heat.

5. Now you can set the table. Sprinkle some greens on a plate before serving.

The soup is ready.

Enjoy your meal!

How to make Chicken Noodle Soup with Potatoes

Now we will prepare the soup with the addition of potatoes.

Ingredients:

Chicken - 300 grams.
Vermicelli - 2 pinches.
Potatoes - 3 pcs.
Onion - 1 pc.
Carrots - 2 pcs.
Salt and spices to taste

Cooking:

1. Pour 3 liters into a saucepan. water, put the chicken and set to cook on the stove.

to make the broth clear, you need to regularly remove the foam

2. Peel potatoes, cut into cubes. We fill cold water to keep the potatoes from turning black.

3. After 30 minutes after boiling the broth, add the potatoes and cook for 15 minutes.

4. Fry chopped onions with carrots in a pan until golden brown.

5. Put vermicelli, roast, salt and spices to taste in a saucepan with broth. Mix and boil for 3-5 minutes.

Ready soup Pour into bowls and serve.

Enjoy your meal!

Soup with noodles and egg

The easiest recipe for chicken soup with eggs.

Ingredients:

Chicken meat - 250 gr.
Noodles - 100 gr.
Egg - 3 pcs.
Carrots - 2 pcs.
Greens
Onion - 2 pcs.

Cooking:

1. Put the chicken meat in a saucepan with cold water. We put on a strong fire - bring to a boil. In a boiling broth, put the carrots and a whole onion. We cook 40 minutes.

We take out the meat. Strain the broth and leave in the pan.

2. Bring clean washed eggs in a small saucepan to a boil, reduce heat and cook for about 15 minutes.

cooked eggs should be cooled with cold water and allowed to cool to make it easier to peel

3. Separate the meat from the bones, cut into small pieces.

4. Finely chop the greens, and peel the eggs and cut into small pieces or halves.

5. Bring the broth to a boil, lay the noodles and carrots cut into small pieces in advance.

6. After 5 minutes of boiling noodles, put meat, eggs, greens into the soup. Close the lid and simmer. Cook for 2-3 minutes.

Turn off the heat and leave the soup to infuse for 10-12 minutes.

We're setting the table.

Enjoy your meal!

chicken breast soup recipe

Another simple recipe with the addition of potatoes.

Ingredients:

Chicken breast
3 liters of water
1 carrot
1 bulb
4 potatoes
1 egg
100 gr. flour
Salt to taste

Cooking:

1. Pour 3 liters. water in a saucepan and put on fire. When the water boils, lower the chicken into the water, cook over low heat for 30 minutes.

2. Wash potatoes, peel and cut into small cubes.

3. In flour, add an egg and knead the dough. Let the dough rest a little and roll out the dough into a thin layer.

4. Roll the dough into a tube and sharp knife cut into thin rolls.

5. Gently unroll the rolls and sprinkle with flour so that they do not stick together.

6. Get the meat, cut into small pieces. Pour the meat back into the pot, add the potatoes and stir.

7. Finely chop the onion, grate the carrots. Fry in oil until golden brown.

8. Dip the noodles into the broth and after 5 minutes of cooking, add the roast. Boil for 5 minutes, sprinkle with herbs and add salt to taste.

Our soup is ready.

Enjoy your meal!

Soup with noodles and melted cheese

By preparing this soup, you will not only surprise your loved ones, but also feed them with a delicious and satisfying dish.

Ingredients:

Chicken breast 300 gr.
Noodles - 150 gr.
Onion - 1 pc.
Carrot - 1 pc.
Potatoes - 3 pcs.
Processed cheese - 200 gr.
Salt and spices to taste

Cooking:

1. A pot of water and chicken meat put on fire. Before boiling, remove the foam and cook for 20 minutes.

2. Cut the potatoes, onions into small pieces, and grate the carrots into coarse grater.

3. Cut processed cheese cubes.

4. Remove the meat from the pan and let cool, cut into small pieces and set aside.

5. Put the chopped potatoes into the broth. After boiling, cook for 5-7 minutes.

6. Put the noodles in the soup. Stir so that the noodles do not stick together.

7. While the noodles are boiling, fry the finely chopped onions and carrots until golden brown and add to the soup.

After 2-3 minutes, add melted cheese and reserved chopped meat. Salt, add spices to taste. Cook until cheese is completely melted and remove from heat.

Our English soup is ready. Eat healthy and tasty.

Have a good day!

Video - Chicken Noodle Soup Recipe

Light and hearty noodle soup very often helps out in those situations when you need to quickly cook something, besides, children love it.

Delicious soup comes with homemade noodles, but if there is no time at all, in this case great choice will be store-bought egg noodles.

Even a novice hostess can cook soup with chicken and noodles. This healthy dish will appeal not only to adults, but also to children from 1 year old. The most delicious soup is obtained if you cook the noodles yourself. Helpful Hints help prepare tender and delicious noodles:

To noodles home cooking it turned out soft, you need to add sour cream when kneading the dough, 1 spoon will be enough. But such noodles cannot be stored, they must be used immediately.

You can cook the dough without eggs, it is better to replace them with water.

Children will love the colorful noodles, and it is very easy to prepare them: divide the dough into parts and add to each natural dye in the form of juice of beets, parsley and carrots. The result is burgundy, green and orange noodles.

If there is no time to wait until the cooked noodles dry out, you can dry them over gas. Roll the dough onto a rolling pin and hold it over a gas burner for a few minutes.

You need to cut the noodles, taking into account the fact that during cooking it will increase several times. To make soup, it is better to cut the noodles with a width of no more than 4 mm.

If the cut strips of dough stick together, then it is cooked incorrectly and the noodles will be tasteless and sticky. In this case, it is worth redoing it, making it cooler.

Before sending the noodles to storage or soup, they must be sifted to remove any excess flour.

Quick Chicken Noodle Soup

If there is no time at all, but you need to quickly prepare a hearty dinner, then this recipe will come in handy.

Products and spices:

1 chicken breast;

2 chicken drumsticks;

Onions and carrots 1 each;

egg noodles;

4 potatoes;

Salt to taste;

Spices to choose from;

Cooking method:

Wash the fillet, cut and send to the pan. Put the drumsticks there, pour water and put to boil.

While the broth is cooking, you need to peel the onion and finely chop. Peel the carrots and grate or chop very finely. Peel the potatoes as well and cut into cubes.

After the broth is cooked, it will take about 30 minutes, you can add onions and carrots. To make the soup healthy, it is better not to fry the vegetables, it is also very useful for children to eat it with boiled vegetables.

After a few minutes, add the potatoes to the pot.

5 minutes before the soup is ready, add the noodles to the pot.

Before turning off the soup, it must be salted.

Chicken noodle soup (traditional)

Products and spices:

Chicken homemade;

Large size bulb;

2-3 stalks of celery;

2 medium carrots;

Spices that you like more, but do not overdo it, herbs, peppercorns and hot chili.

Cooking method:

First, the broth is prepared, for this the chicken is washed, dried from water and cut into small pieces, it is better to remove the skin and fat.

Place the peeled onions, celery, chili peppers and peas, chicken pieces in a saucepan. Pour boiling water over everything, enough water to cover the chicken and vegetables. Put to boil.

Bring to a boil, lower the heat and keep an eye on when the scale appears in order to remove it in time.

After the scale is removed, you can add salt to the broth and leave to cook for half an hour.

When the broth is fully cooked, the chicken pieces need to be removed from it, put in a bowl and covered with a film.

You also need to get all the vegetables and spices from the broth so that it is transparent, you can strain it.

AT chicken bouillon, put on fire, add noodles and carrots, cut into small strips.

While the noodle soup is cooking, prepare the chicken. Remove all bones and cut.

Add the chicken to the pan, let it boil well and turn it off.

The soup is best served with fresh herbs.

Chicken Noodle Soup (Grandma's Recipe)

Recently, each of us is in a hurry somewhere, and hostesses do not always find time to please their loved ones with delicious soup with homemade noodles that our grandmothers cooked. And he's not only beautiful in color, but also full of taste, which can not be compared with anything.

Products and spices:

Half a chicken;

4 potatoes;

Onions, carrots 2-3 pieces;

120 g flour;

Vegetable oil;

Spices to taste and always fresh herbs, which will give a special spring flavor to the soup.

Cooking method:

You need to start cooking soup by boiling the broth. Put the washed half of the chicken, 1 carrot and onion, bay leaf and pepper into the pan. Cook for at least one and a half hours over low heat, always under the lid.

Remove the vegetables from the finished broth, they will no longer be needed, and the chicken.

Strain the broth and dip the boneless chicken pieces into it.

Now you can start cooking noodles, for this you need to mix eggs and flour in a small bowl. Knead the dough, roll out thinly and leave to dry on the table for half an hour.

Peel the potatoes and cut into not too large pieces.

Put the broth on slow fire and add potatoes to it.

Fry chopped onions and grated carrots in oil.

Add the roasted vegetables to the soup.

Roll the dried dough into a tube and cut into thin strips no more than 3 mm.

After the potatoes are ready, add the noodles and greens to the soup.

Boil for no more than 10 minutes and you can turn off the fire.

Chicken noodle soup with mushrooms

This recipe is best prepared only with homemade noodles, only in this case the dish will turn out to be rich in aroma and taste.

Products and spices:

fresh mushrooms- 200 g, in winter time you can take dried;

Carrots, celery and onions in a few pieces;

Spices: dill, parsley, pepper, salt, parsley root;

Oil for frying.

For noodles:

An incomplete glass of flour;

Cooking method:

Boil the meat with onion, carrots, celery, parsley root and peppercorns. Strain the prepared broth, and cut the meat into small portions.

Onion and carrot (remaining) cut as thin as possible.

Mushrooms clean and cut.

Add oil to a frying pan, add onion and fry until soft. Add carrots and simmer another 5 minutes. Remove the vegetables to a plate, and fry the mushrooms in oil. After they are fried for 7 minutes, return the vegetables to them and simmer for a few more minutes.

Remove the pan from the heat and send all its contents to the broth.

Put the broth back on the fire.

Now you can make noodles. Sift the flour, add salt and, making a depression in the middle, beat in the eggs. Knead the dough, if necessary, add water. Knead the dough until it becomes dense and elastic. Cover with a towel and let dry for half an hour.

Roll out thinly and cut into 15 cm ribbons, after which the ribbons will need to be cut very finely. Leave the noodle to dry.

In boiling water, previously salted, boil the noodles for several minutes, then drain the water.

Put the noodles, herbs into the broth with vegetables and boil for a few more minutes, no more. Salt, pepper and turn off.

Chicken noodle soup (tenderness)

This soup is amazing delicate taste and ease due to the fact that it did not use egg or homemade noodles, but rice noodles.

Products and spices:

Chicken thigh - 2 pcs.;

1 piece of onion, bell pepper and carrots;

Potato;

Milk - ¼ cup;

Rice noodles small bunch;

Spices: dill, parsley, chicken seasoning, pepper and chicken seasoning.

Oil for frying.

Cooking method:

Put a pot of water on the fire and when it boils, lower chicken thighs. Cook over very low heat until fully cooked.

While cooking, prepare vegetables, peel potatoes, onions and carrots and cut into small pieces.

Once the chicken is cooked, take it out and remove the bones. Cut the meat and dip into the broth along with the potatoes.

While the potatoes are cooking, you need to fry.

Saute onions and carrots in oil.

After the potatoes are ready, add the frying to the pan, bell pepper, cut into half rings and rice noodles.

The soup is cooked over low heat for a few more minutes, after which you need to add spices and salt.

Before turning off the soup, mix the egg and milk separately in a bowl. In a thin stream, add the resulting mass to the soup, mix well. The whole dish is ready, you can invite relatives to the table.

Chicken noodle soup with tomatoes

Soup with chicken and homemade noodles is considered a dietary and very healthy dish for the body. There are many of his recipes, but this one has an incredible taste and aroma due to the variety of vegetables.

Products and spices:

2 chicken breasts;

Onion, carrot, bell pepper and tomato - 1 pc.;

6 medium potatoes;

Noodles - 200 g;

Spices and always fresh herbs;

Oil for frying vegetables.

Cooking method:

First you need to cook the base of the soup - the broth, for this the chicken fillet is washed, cut into small pieces and boiled for 40 minutes.

While the meat is cooking, you can prepare the vegetables, peel and cut into thin sticks.

Now you can cook the roast: first fry the onion and carrot in oil, and at the very end add pepper and tomato, simmer for a few minutes and turn it off.

After the broth is cooked, add potatoes to it, boil for 15 minutes. Pour in the noodles, boil for another 10 minutes.

At the very end, add roast, herbs and salt to taste, let it boil for a couple of minutes and the soup is ready.

Chicken noodle soup with meatballs

This incredibly tasty and very satisfying soup can satisfy your hunger and saturate for a long time.

Products and spices:

Young chicken - 1 kg;

Fillet - 300-400 g;

2 bulbs;

Flour - ½ cup;

Egg yolks - 6 pcs.;

Spices to taste and herbs.

Cooking method:

Boil chicken broth in a saucepan.

While it is cooking, you need to make your own noodles by mixing egg yolks, flour and a pinch of salt. Ready dough leave for 30 minutes on the table, then roll out as thin as possible and cut into strips.

The next step is to prepare the meatballs. To do this, chop 1 onion and fry in butter.

Twist the fillet and onion in a meat grinder. Add Part egg whites, spices and mix.

After the broth is cooked, add peeled, but not chopped onions and carrots, spices in the form of ground pepper and bay leaves to it, let it boil for a few more minutes.

Now you need to remove the onion from the pan and discard, and chop the carrots.

Add carrots, noodles and meatballs to the broth, everything should still boil for no more than 10 minutes, add greens and you can turn off the soup.

Chicken noodle soup in a slow cooker

Recently, most housewives love to please their loved ones. healthy meals cooked in a slow cooker. fragrant soup on chicken broth with tender homemade noodles can also be cooked in it.

Products and spices:

Chicken thighs - 2-3 pieces depending on the number of servings;

Potato;

One small onion and carrot;

Eggs - 2 pcs.;

Flour - ½ cup;

Spices to taste and desire.

Cooking method:

Chicken noodle soup in a slow cooker will take a long time to cook. But in the end, the dish turns out so tender and tasty that you don’t pay attention for a while.

So, put the chicken thighs in the multicooker bowl and pour only boiled water.

Peel and cut the vegetables into thin strips, add to the chicken. Be sure to salt and, if desired, you can add chicken seasoning.

Turn on the slow cooker and cook the thighs with vegetables for one hour on the "Stew" program.

While the meat and vegetables are cooking, you can make the noodles. Mix flour, eggs and salt, knead the dough.

Roll out the dough as thin as possible and dry it on the table for 20 minutes, then cut into very thin strips.

5 minutes before the soup is ready, put noodles, greens and, if necessary, more salt into it. After the multicooker turns off, you need to leave the soup for another 10 minutes in the heating mode so that the noodles “reach”.

Each of the famous chefs has his own secrets for cooking chicken noodle soup, and they are happy to share some of them:
You should not add water to the soup, even if there is very little of it, a smaller volume is better than a mediocre taste.
Never cook food on too high a heat.
You need to cook the dish only under the lid.
Do not overcook the onion, it will turn out tasteless.
No need to get carried away with spices, this soup should be tender.
It takes no more than 10 minutes to cook the noodles.

Homemade noodle soup with chicken is a dish in which all ingredients perfectly combine and complement each other. Dietary meat, tender noodles and fragrant vegetables in golden broth. It is difficult to name the first dish with a more harmonious and rich taste.

Every housewife is simply obliged to be able to cook this wonderful dish Moreover, the products for this are the simplest, without frills: potatoes, carrots, onions, noodles and chicken.

The ideal option would be the so-called "soup" chicken or laying hen. But, having chosen such a bird, be prepared for the fact that it will take 2-3 hours to prepare the broth. If the choice fell on an ordinary chicken, give preference to dark meat, the broth will be much more aromatic.

In order to prepare a delicious soup, you should choose dishes with a thick bottom, and you need to cook on low heat, not allowing it to boil. In this case, the broth will remain transparent, and the pieces of meat and vegetables will retain their shape.

Noodles deserve special attention. You can use vermicelli, small pasta, and in some recipes even rice noodles, but the classic homemade noodles remain a favorite on this list. It is not at all difficult to prepare it. It is enough to mix 1 egg with 3-4 tablespoons of flour and a pinch of salt and knead a stiff dough. Then roll it thinly and cut into strips of the desired width.

Homemade noodle soup with chicken is a dish whose taste can be varied by adding herbs, mushrooms, bell peppers and even avocados! In any case, you get a very satisfying and nutritious meal. This article contains proven recipes for delicious homemade chicken noodles, you just have to choose a soup to your liking and start preparing the perfect dinner for your beloved family.

How to cook homemade chicken noodle soup - 15 varieties

This soup is especially good in the cold season. Fragrant and warming, it will surely gather all family members at the table.

Ingredients:

2 medium onions
1-2 medium carrots
3 cuttings of celery
1 small chicken
Cold water (as needed)
4 sprigs of fresh parsley
3 sprigs fresh thyme or 1/2 teaspoon dried thyme
1 bay leaf
Salt and freshly ground black pepper
Finely chopped parsley for serving
1 egg

Cooking:

Cut the chicken into small pieces and cook until tender over low heat, pouring cold water.

Always fill the bird with cold water, never use hot or even warm water. The hot water will "seal" all of the flavor into the chicken pieces, leaving nothing out of the broth.

Prepare vegetables. Finely chop the onion, grate the carrots on a coarse grater, cut the celery into thick slices.

Heat up in a frying pan sunflower oil and fry vegetables in it until soft. Approximately 10 minutes.

When the chicken is soft and tender, remove it from the broth, separate the meat from the bones and disassemble it into pieces.

Now is the time to add the noodles and sautéed vegetables to the broth. Cook the soup until the noodles are tender, stirring occasionally.

Salt and add bay leaf. At this stage, you can enter 1 a raw egg, lightly beaten with a fork.

Turn off the fire, return the disassembled chicken to the pan.

When serving, add finely chopped parsley to the plates.

Classic chicken soup with homemade noodles is ready!

Highly tasty dish for hearty lunch. BUT little secret cooking will certainly please you with a wonderful result!

Ingredients:

Chicken wings 6-8 pcs.
Onion 2 pcs.
Carrots 1-2 pcs.
Large potatoes 2-3 pcs.
Vegetable oil for frying
Vermicelli 1-2 handfuls
Bay leaf
Black pepper to taste

Cooking:

Rinse chicken wings, prepare, cut into pieces, removing the last third of the wing. Let them cook on low heat until cooked.

Cut the potatoes into cubes and send to the pan with the chicken.

Chop the onion not too finely, grate the carrots.

Heat vegetable oil in a frying pan. Put chopped onions and carrots into the oil. Vegetables can be used fresh or frozen.

And now attention! It's time to reveal the secret. Add the vermicelli to the onions and carrots in a frying pan and fry until a beautiful light brown color.

Remove the skillet from the heat and pour the contents into the bowl of soup.

Salt, pepper, add bay leaf and cook for 7-10 minutes until the vermicelli is ready.

That's all! You will definitely like the taste of this soup, and thanks to the frying of vermicelli, it will not boil soft and will retain its appetizing appearance even the next day.

Fried chicken will make the taste of your soup brighter and more interesting.

Ingredients:

Chicken breast fillet
Chicken bouillon
Potato
Carrot
Onion
Salt, spices to taste
Homemade noodles

Cooking:

Cut the potatoes into cubes, grate the carrots on a coarse grater. Put the vegetables in a saucepan and pour over the prepared broth.

In the meantime, finely chop the onion and fry in a pan in vegetable oil until golden brown.

Cut the chicken fillet into small pieces and send to the pan with the onions. Fry until the chicken is done.

In a saucepan with vegetables, which, by the way, are cooked until half cooked, we shift the fillet along with onions.

Now it's the turn of the main ingredient. We introduce the prepared noodles into the boiling soup, salt, season with black pepper and bay leaf if desired. Cover with a lid and cook for another 10-12 minutes.

Turn off the heat, let the soup brew for at least 10 minutes. Before serving, add finely chopped dill.

Just one clove of garlic can emphasize the wonderful taste of this soup and make it very original! The main thing is to add it at the right time!

Ingredients:

Small chicken (1 - 1.5 kg)
Carrot 1 pc.
Onion 1 large head
Garlic 1 clove
Vegetable oil for frying
A few black peppercorns
Bay leaf 2 pcs.
For noodles:
Eggs 2 pcs
Wheat flour (how much dough will take)
Vegetable oil for lubrication

Cooking:

Wash chicken and cut in half or large pieces. Dip in cold water, put bay leaves and black peppercorns there. Put the broth on a slow fire and cook for 1 hour, not forgetting to remove the foam.

Prepare dough for noodles. To do this, break 2 eggs into a bowl, add a pinch of salt. Pour in the flour, gradually kneading and adding the required amount. The dough is ready when it stops taking flour. It should be tight and tight. Cover the dough with plastic wrap and let it rest for 15-20 minutes.

Never work with egg dough immediately after kneading. During rest, gluten is produced, which is responsible for the elasticity of the dough. If you start cutting, bypassing this stage, the dough will tear, crumble and roll it thinly, alas, it will not work.

After that, grease the dough with vegetable oil and roll it into a layer 1-2 mm thick. You need to let it dry for a while.

In the meantime, you can prepare the roast for the soup. Grate the carrots, finely chop the onion and lightly sauté them in vegetable oil.

By this time, the dough has already dried up and can be cut into noodles without any problems.

We take out the finished chicken from the broth, let it cool and disassemble it into portioned pieces, separating it from the bones.

Now you can turn off the fire, and cover the soup with a lid and let it brew for 15-20 minutes. During this time, the garlic will give its flavor to the broth and make the taste of the dish more piquant. Enjoy your meal!

A great savory interpretation of a familiar Asian dish!

Ingredients:

Chicken breast - 2 pcs.
Large carrots - 1 pc.
Onion - 1 pc.
Ripe tomato - 1-2 pcs.
canned corn to taste
Soy sauce - 100 ml.
Funchoza ( rice vermicelli) - 1 package
Fresh cilantro or parsley for serving
Vegetable oil for sautéing vegetables
Salt to taste
Bay leaf

Cooking:

Remove the skin from the breasts and cover with cold water. Boil the broth for 40-60 minutes over low heat with the addition of bay leaf.

While the broth is cooking, there is time to do the rest of the ingredients.

So vegetables. Cut the carrot, onion and tomato into small cubes and fry in vegetable oil until soft, if desired, put a few tablespoons in the pan canned corn. Pour over vegetables soy sauce and simmer for a few minutes.

Cook the funchoza separately by dipping it in strongly boiling water. For cooking rice noodles 1-2 minutes is enough, after which you need to throw it on a sieve.

The chicken is already cooked. We take it out of the broth and divide it into pieces.

Now you need to combine all the ingredients. We send to the pan with broth vegetable mix, funchose and prepared chicken meat.

Now it is worth taking a sample and adding salt if necessary. It must be remembered that the soy sauce that was used earlier is also quite salty.

Pour the finished soup into bowls and serve with fresh herbs.

If you want to surprise your family original dish without resorting to exotic ingredients, opt for this recipe. No regrets guaranteed! Because this one is being prepared. unusual soup from the most common products. Intrigued?

Ingredients:

Chicken - whole or not - as you wish.
fresh greens(preferably dill)
2 chicken eggs
Flour - about 1 cup
Black pepper
Bay leaf
ground paprika
Ground saffron (may substitute turmeric)

Cooking:

Broth is the basis of any soup. Therefore, you should start with its preparation.

Put the chicken prepared for cooking in a saucepan and pour cold water over it. Cook until the meat is cooked on low heat.

Now it's the turn of unusual noodles. Break the eggs into a bowl, add a little salt and add the dill, which is pre-cut as finely as possible. And also add ground paprika - about 1 teaspoon. Mix everything well and, gradually adding flour, knead a stiff dough. Let the dough rest by covering with cellophane.

Remove the chicken from the broth onto a plate. After it has cooled, disassemble the meat into fibers or cut into pieces.

In a boiling broth, put 0.5 - 1 tsp. ground saffron or turmeric. There is no fundamental difference, these spices are needed to get an appetizing golden color of the finished soup.

Roll out the rested dough into a thin layer, sprinkle with flour and roll into a roll. The roll, in turn, is cut into pieces 0.5 cm thick. You will get long noodles, which must be sent to boil in the broth along with the disassembled chicken.

When the noodles are cooked, salt the soup to taste. Chicken soup with unusual noodles is ready. This is delicious!

Another wonderful recipe the first course, which guarantees an excellent result!

Ingredients:

Chicken (preferably whole)
Carrots - 2 pcs.
Onions - 1-2 pcs.
Celery stalks 1-2 pcs. (optional)
Black pepper
Bay leaf
Eggs 5 pcs.
Flour - approximately 600 g.

Cooking:

AT large saucepan put the washed chicken and pour cold water to cover the bird. Place peeled carrots, onions and celery stalks here, without cutting them, whole. Set to simmer over low heat.***** Using a wide dish when cooking chicken will allow you to use less water, which means the broth will be more concentrated and flavorful.*****

Prepare the dough for noodles from eggs, salt and flour. Leave him to rest.

Then divide the dough into pieces of approximately the same size and roll each into a thin layer. Dry the layers of dough in the oven at 150-180 degrees for 1-2 minutes and then cut into thin strips.

When the chicken is cooked, divide it into portioned pieces. And send the resulting noodles to the broth.

When serving, arrange the noodles on plates and supplement each serving with a piece of fragrant chicken. Enjoy your meal!

Taste familiar from childhood! Everyone loves chicken noodle soup, and even a novice hostess will cope with its preparation.

Ingredients:

For noodles:

1/3 cup water
1 egg
A pinch of salt
1 heaping glass of flour + more for rolling
For the broth:
A whole chicken fatter or 3 legs.

For refueling:

1 carrot
1 onion
parsley root (optional)
2 tablespoons vegetable oil for frying
Salt, pepper to taste

Cooking:

Boil the broth as usual. Then remove the chicken, cool and disassemble into small pieces.

Prepare the dough for noodles from the indicated products. Divide into pieces and roll out of each thin layer of a round shape. Dry the so-called dough blanks in a hot frying pan without oil for about 30 seconds each. Then put them in a stack and cut them into strips as thick as a match with a sharp knife. The noodle is ready.

Chop carrots and onions and fry until golden brown. a small amount vegetable oil.

Put the noodles into the broth. The quantity is up to your taste. When the noodles float to the top and are almost ready, you should introduce the frying and chicken pieces.

Add salt and pepper to taste. Season the soup with fresh herbs.

Excellent recipe for delicious soup - choice economical hostess! The fact is that the recipe combines the preparation of two dishes - the first and second.

Ingredients:

Small whole chicken
Potatoes - 500 g.
Onion - 1 large onion
Dill
The black ground pepper
Butter for dressing
For noodles:
3 eggs
1 tsp salt
500 g flour
150 ml boiling water
20 g sunflower oil

Cooking:

First, cook the noodles. Dissolve the salt in boiling water and boil the flour in a deep bowl. Beat the eggs with a whisk in a separate bowl and pour into the flour. Add sunflower oil. Knead the dough and wrap it in cling film for relax.

After 30 minutes, remove the dough and divide it into 4 parts. Roll each part into a thin layer and cut into noodles. There is only one caveat. You need to cut not with the usual straws, but with small squares, about 4 x 4 mm. Let the noodles dry.

We put the chicken to cook on a slow fire, bay necessary quantity cold water. To receive you need to clear broth scale must be removed before the water boils. Put the whole peeled onion in the pan and continue to cook until the chicken is soft.

We clean the potatoes, cut into thick rings and cook separately.

When the chicken is completely cooked, we take it out, separate it from the bones and cut into small pieces.

We start the noodles into the broth. To prepare the soup, you will need 1 or 2 parts of the prepared dough out of four.

In the meantime, put the finished potatoes on a dish, grease with butter and sprinkle with black pepper and chopped herbs.

Serve potatoes, chicken and soup separately. And in addition to such a Tatar dinner, it is customary to put yogurt and sliced lemon on the table.

Try this option homemade soup chicken noodles, very tasty!

And here is everyone's favorite version of chicken soup with stars! An easy-to-prepare first course is always a success. Children especially love this "star" soup.

Ingredients:

Whole chicken or any of its parts (for baby food it is better to choose a breast without skin)
Star pasta 250 g.
Onion - 1-2 pcs.
Carrot - 1 large piece
Potatoes - 500 g.
bay leaf
peppercorns
Greens to taste

Cooking:

Wash the chicken, cut into pieces, pour cold water over it and boil until tender with spices. Then take the meat out of the broth.

Finely chop the onion. Grate carrots on a medium grater.

Cut potatoes into sticks or cubes, as you like.

Put the potatoes into the boiling broth. Then we send the onion to the pan and then the carrots.

After a few minutes, pour in the "asterisks".

Cook until all ingredients are ready. 5 minutes before the end of cooking, put the bay leaf and salt.

Pour the finished soup into bowls, add chicken pieces and your favorite greens.

Yes Yes exactly! This recipe reveals the secret of a light dish, the taste of which is in no way inferior to the usual version.

Ingredients:

Chicken pieces on the bone
Onion - 2 heads
Carrot - 2 pcs
Potatoes - 3-4 pcs.
parsley
Small vermicelli "cobweb" - a small handful
Bay leaf

Cooking:

Place the chicken in a pot of cold water. Then put one whole carrot and one peeled onion. Cook the broth over medium heat until the meat is cooked.

While the broth is cooking, cut the potatoes in any way.

Chop the remaining carrots and onion. Chop the parsley.

We filter the finished broth, after freeing it from chicken and vegetables.

Pour a little vegetable oil into the pan, heat it and add the chopped onion. Fry until a slight change in color, add carrots. When the carrots are soft, it's time to pour in the strained broth.

As soon as the broth boils, put potatoes, chicken in it, and after a few minutes, vermicelli.

Salt the soup to taste, add bay leaf and season with herbs.

Let it simmer for a few more minutes and you can enjoy a light lunch!

A great combination of rich chicken broth, tender cream and delicious homemade noodles. Having tried a spoon, it is impossible to break away. The recipe deserves the attention of every housewife!

Ingredients:

Half chicken or 2 legs.
Potatoes - 2-3 pieces.
Carrots - 1 piece.
Homemade noodles - 100-150 grams.
Cream - 150-200 ml.
Salt and herbs to taste

Cooking:

Rinse the chicken under running water and boil the broth.

Cut carrots into thin strips, potatoes - into small cubes. Greens, if using, chop.

It is advisable to cook the noodles the day before according to any famous recipe. You can use ready-made pasta, but it’s better to try and make it yourself.

So the chicken is ready. Place potatoes and carrots in a bowl. Cook over low heat until vegetables are cooked.

Now you can add the noodles.

At this time, pour the cream into a saucepan and bring it to a boil. As soon as it happened. Remove from heat and pour into soup pot. Salt, pepper to taste. Boil for 3 minutes and turn off.

Fill the resulting dish with fresh herbs and enjoy the divine taste!

A simple yet sophisticated combination that will satisfy even the pickiest of eaters!

Ingredients:

Ready chicken broth - 1.5 -2 liters
Boiled chicken
Champignons - 8-10 pieces
Carrot
Onion
Greens
Garlic - 1 clove
Vegetable oil for frying
Pepper, salt
Flour -100 g.
Egg - 1 pc.

Cooking:

Homemade noodles made from flour, salt and eggs should be prepared ahead of time. Let her dry.

Cut the mushrooms into slices, grate the carrots. Chop onion and garlic.

Fry mushrooms with vegetables in a small amount of vegetable oil.

Cook the required amount of noodles in salted water and drain in a colander.

Pour chicken broth into a saucepan and bring to a boil. Add salt, pepper and bay leaf to taste.

Put the fried mixture of champignons, carrots, onion and garlic. Send noodles after her.

Let it boil for a few minutes, pour into bowls and enjoy by seasoning the dish with fresh herbs.

An appetizing option for those who really want to eat homemade noodles with chicken and simply cannot imagine their life without cheese!

Ingredients:

2-3 chicken legs or any other parts of the chicken
Onion 1 pc
Carrot - 1 piece
Processed cheese- 1-2 pcs
Black pepper, salt to taste
Homemade noodles - 100 g
Butter 50-70 g

Cooking:

Boil chicken broth in the usual way be sure to fill the bird with cold water.

Sauté chopped onion and garlic in butter until translucent. Add to them carrots, grated on a coarse grater.

Pour homemade noodles into the boiling broth and put the fried vegetables.

Grate the melted cheese and add to the soup.

The broth will acquire a light creamy shade and a characteristic cheese aroma.

Salt the soup, add your favorite spices. *****Never put in cheese soup Bay leaf. Its aroma "eats" the taste of cheese.*****

Now you can flavor the soup with herbs and remove from heat.

"Zama" is a national Moldovan soup with chicken and homemade noodles, which are its main ingredients. A unique taste of the soup is given by sour kvass and fragrant lovage.

Ingredients:

Chicken thigh - 2 pcs.
homemade noodles
Carrot - 1 pc.
Onion -1 pc.
Sour kvass- 1 glass
Parsley
lovage
Salt and bay leaf to taste

Cooking:

Cut the chicken thighs in half, cover with cold water and put on fire. After boiling, remove the foam and put the halves of carrots and onions in the pan. Cover with a lid and cook for 30 minutes.

Step-by-step recipes for making delicious, rich and dietary chicken soups with homemade noodles

2018-11-19 Oleg Mikhailov and Alena Kameneva

Grade
prescription

3452

Time
(min)

servings
(people)

In 100 grams of the finished dish

3 gr.

2 gr.

carbohydrates

19 gr.

101 kcal.

Option 1: Chicken Noodle Soup - Classic Recipe

Today we will prepare a delicious and simple chicken noodle soup, which, I hope, will appeal to many. The most important thing in our process is to choose good noodles, preferably durum varieties wheat.

It is also important to choose fresh delicious chicken, any parts of the bird can be used, drumstick, wings, fillet, etc. will do. For the rest, we will use the usual set of vegetables - carrots, onions and potatoes. You can always add a few different vegetables from yourself to such a soup - corn, asparagus, peas, mushrooms, etc. You need to serve soup to the table at lunchtime, a hot plate will warm and give you strength and energy.

Ingredients:

Water - 1.5 l
Chicken wings - 280 g
Potatoes - 2 pcs.
Carrot - 1 pc.
Onion - 1 pc.
Vegetable oil - 1 tbsp.
Salt, pepper - to taste
Noodles - 60 g
Greens - optional

Cooking process

Prepare everything necessary ingredients. Select the desired chicken parts, rinse and dry them.

Prepare a saucepan that is suitable in volume - shift the chicken, pour in water. Boil the broth from the moment the water boils for 35 minutes. Remove the foam that will form.

After the time of cooking the broth, prepare the vegetables - peel and wash the potatoes, then cut the potato tubers into medium-sized pieces and send them to the pan with the broth. Boil potatoes for 15 minutes.

Peel onions, rinse and dry. Onion cut into small cubes.

Peel and wash the carrots, grate the carrots with medium shavings.

Heat a spoonful of vegetable oil in a frying pan, shift the carrots and onions - fry for 2-3 minutes, until golden brown.

Now send the carrots and onions to the soup pot, put the noodles in the same place. Add salt and pepper to the saucepan to taste.

Boil soup with noodles for 1.5 minutes, after turning off the fire, throw a handful of chopped greens into the pan. Soup can be served immediately.

Enjoy your meal!

Option 2: Quick Chicken Noodle Soup Recipe

Chicken wings are tasty not only in the form of smoked snacks, the broth from them is also good. And where there is chicken broth, there are noodles, and even a couple of unpretentious components. You look, and the soup will be cooked in less than an hour, but what a rich one!

Ingredients:

eight major chicken wings;
two bulbs;
300 gr. potatoes;
two small carrots;
quality vegetable oil- 30 gr.;
two handfuls of homemade or factory noodles;

How to make quick chicken noodle soup

Washing, we clean the skin of the wings from the remnants of feathers. Having cut off the extreme third, cut it into joints and put it in a saucepan. Having added water, a little more than 2 liters, we put it on the maximum fire.

Remove the foam, bring to a boil, slightly salted, then cook over low heat.

Cut the potatoes into thin sticks, put them in a saucepan twelve minutes after the start of the boil of the broth.

We rub the carrots with medium shavings and fry together with the onion in vegetable oil until a pleasant golden brown.

We spread the noodles to the vegetables, continue to cook, stirring, for about seven minutes.

We shift the contents from the pan to the pan, to the almost ready potatoes. Stir thoroughly, bring the soup to readiness for four minutes. We take a sample for salt, turn it off.

Option 3: Delicious chicken soup with rice flour noodles

Rice noodles give unusual taste and color to the dish. Supplement the soup with tender corn, and you get a treat, even for the table of the Chinese emperor. Check the instructions for cooking rice noodles, on the branded packaging, we will turn off the heat a little earlier, preventing overcooking.

Ingredients:

whole chicken breast (both halves);
120 grams of rice noodles;
small bulb;
garlic, ginger, pea pepper;
carrot;
small milky corn, on the cob;
a handful of chopped onion feathers.

How to cook

Fillet, prepared and cut into slices, fold into three-liter saucepan, pour eight glasses of boiling water and cook for a quarter of an hour, marking the time from boiling. Add a washed onion, right in the husk, three or four cloves of garlic, cut in two, pepper and a teaspoon of ginger. Salt, cook for another twenty minutes, or a little longer if necessary to bring the meat to softness.

Take out the chicken, put it in the broth green onion, chopped corn and large strips of carrots. After boiling, cook for five minutes and put the noodles. It reaches the desired degree of readiness quickly, after three minutes we return the chicken to the pan, add salt and pepper.

We cook the soup for no longer than three minutes, not allowing the noodles to become sour, serve the soup hot.

Option 4: Chicken soup with homemade noodles and offal

A quick and satisfying soup, cooked on a fatty broth, and therefore lovers hot sauces- expanse. Can be loaded already ready meal garlic adjika or liquid sauce from hot pepper. Good for the dish, rubbed with garlic, toasted slices of stale bread.

Ingredients:

a liter of rich chicken broth, from different parts of the carcass;
three hundred grams chicken hearts and two hundred - ventricles;
one hundred grams egg noodles;
onion and carrot - one piece each;
a spoonful of chopped parsley and onion feathers;
two tablespoons of oil;
salt and freshly ground pepper.

Step by step recipe

First, cut the giblets in two, removing all inedible parts - films, debris, blood clots, chop into slices a centimeter wide and twice as long.

Wash and peel the vegetables, dissolve the carrots into large chips, and cut the onion thinly, into rings, and then into their quarters. Spasser with oil before frying and immediately transfer to a bowl.

Dip the offal into the boiling broth and cook for 20 minutes or a little longer, lay out the browning, pour the noodles. Add salt and spices, cook, focusing on the readiness of the noodles. Divide the finished soup into portions, sprinkle with herbs, serve with croutons.

Option 5: Chicken Noodle Soup with Mushrooms

The soup is very similar to Central European dishes, although not only Hungarians and Romanians noticed the excellent compatibility of mushrooms, noodles and chicken. Similar soups are prepared all over the continent, from Scandinavia to the Mediterranean coast.

Ingredients:

boiled chicken without bones - 200 grams;
one hundred grams of champignons, one carrot, onion and parsley root;
fresh egg;
a third of a glass of flour;
one and a half liters of clear chicken broth;
clove of garlic;
celery root;
a spoonful of tomato and the same amount - oil;
salt and chopped parsley.

How to cook

Roots and carrots, peeled, washed and coarsely grated, together with chopped onions, sauté until a rich amber color. Wash and cut into beautiful slices, capturing the cap and leg, champignons, put them into boiling broth along with the frying.

From eggs, first-class flour and fine salt, adding a couple of tablespoons of water, knead the dough. Roll out thinly and, without letting it dry out too much, cut into narrow noodles. Chop finely and put garlic in the soup, followed by chicken, sauteed and noodles. Add the tomato, mix gently, cook at a minimum boil for about ten minutes, then check the readiness of the noodles.

Add salt, if required, add pepper to taste and sprinkle with herbs. The color of the soup can be enhanced by adding paprika to original recipe put pieces of dried sweet pepper.

Chicken noodle soup is tasty, but for the most part, all recipes are somewhat repetitive and can get boring quickly. But pasta and boiled chicken pairs well with a huge variety of products, so open up a notepad and write it down!

A thick chicken soup with homemade noodles seasoned with fried tomatoes is very similar to lagman. You don't even need to boil and add beans or other legumes, just open a can of soybeans in a tomato, reheat and add a few minutes before turning it off.

Whoever doesn't like tomato can fill the soup with canned brain peas. A couple of spoons - and the dish is almost unrecognizable, and with what delight the kids hunt for peas!

Any of the proposed soups is very tasty, mixed with smoked chicken breast. And don't forget the croutons! Toasted bread With eggplant caviar or adjika stimulates the appetite, and the soup disappears from the plates with enviable speed.

Option 6: Chicken soup with homemade noodles

Leg soup cooks quickly, a little longer than white chicken, but it comes out noticeably richer. Putting potatoes or just making pasta is enough - each housewife decides for herself, but it is considered simple and basic beautiful soup with potato slices.

Ingredients:

one large leg;
a head of bitter onion and large, sweet carrots;
400 gr. potatoes;
one and a half tablespoons of refined oil;
fresh dill.

For noodles:

two eggs;
five tablespoons of high-grade flour.

Homemade chicken noodle soup recipe step by step

We lower the washed leg into the pan, pour two liters of filtered cold water. Do not put in boiling water, this will not speed up cooking, but will spoil the taste of the broth. Bringing to a boil over intense heat, carefully remove all the foam from the broth, then cook under the lid, setting the lowest heat. The broth should not boil intensively, it is desirable that its surface is only slightly agitated.

Having put the broth, we immediately deal with noodles. Pour the eggs into a bowl, add a little salt and beat until foamy. While stirring the egg mass with a fork, gradually add the sifted flour. First, you can enter three spoons, then, carefully kneading, add no more than one at a time. You need to knead the dough for a long time until it becomes soft.

Laying out on the table, roll out a very thin layer. It is convenient to do this on a floured surface or a linen tablecloth. It should also be lightly powdered with flour.

Sprinkle a little flour over the layer, rub it with the palm of your hand over the entire surface. We leave the dough for five minutes, after which we roll it into a loose roll. With a well-sharpened knife, cut into thin strips. Having unfolded, we lay them out on the tablecloth and, if necessary, shorten them.

After boiling the chicken for fifty minutes from the beginning of the boil, take it out and cool slightly. After removing the meat from the bones, disassemble it into fibers or cut into pieces.

We cut potatoes small cubes and send it to the boiling broth along with the meat.

In vegetable oil, slowly sauté onions and carrots until golden. Do not lower the vegetables together, first bring the onions to transparency and only then add the carrots.

When the boiled potatoes become soft, put our homemade noodles into the pan and immediately spread the vegetable roast. After salting, cook over low heat for fifteen minutes, until the noodles are soft. A couple of minutes before cooking, add a tablespoon of finely chopped dill to the soup.

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

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

By the way, so that the broth is not cloudy, but pleasantly golden, the noodles must be boiled separately and added already during the laying out on plates.

This dish does not require special labor in cooking, even an inexperienced novice hostess can handle it. Yes, and it requires special skills in cooking. It is enough to cook the broth with vegetables and noodles and arrange on plates, decorating with herbs.

How to cook chicken noodle soup - 15 varieties

The 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 such a soup in your kitchen. This chicken noodle soup usually turns out to be very rich and satisfying - perfect recipe for a big family.

Ingredients:

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

Cooking:

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

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

Then we take out the chicken with vegetables. We remove the meat from the bones and cut into medium-sized pieces, cut the potatoes into cubes and throw them into the broth together with the meat.

At this time, we clean the rest of the carrots and onions. Finely chop the onion, and grate the carrots on a coarse grater and fry together with the onion until golden brown.

Serve the soup hot, along with finely chopped greens.

The recipe for this unusual chicken noodle soup seems complicated only at first glance. Its preparation will not take you much time, and your guests will be quite surprised by this soup, as if fresh from the kitchen of a first-class chef.

Ingredients:

small chick
2 - 2.5 liters of water
1 large carrot
2 heads of onion
1 celery stalk with tuber
2 quail eggs
1 egg
250 gummies
200 g butter
Salt, bay leaf - to taste
Greens - to taste

Cooking:

Put the water on the fire, bring to a boil.

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

It is better not to throw the meat of running 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 the flour on the table with a slide, make a recess in it, break the chicken egg into it and put half the butter in it. We knead a dense dough, roll it out thinly and put it in a slightly heated oven - dry

Then set to cook quail eggs and heat up the pan.

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

We pass the vegetables for ¾ of the remaining butter.

While the frying is being done, we take out the already dried (but not baked !!!) cake. We cut it into wide ribbons, stack them on top of each other and finely chop thin noodles along the width of the ribbons.

Remove meat and vegetables from broth. We throw in the broth fry and noodles. Cook for 6 minutes.

Excellent, standing on the same level with the restaurant, the dish is ready!

Sometimes, instead of the usual dish, you want something light, tender, but satisfying. Delicate chicken noodle soup, captivating with a delicate smell of rosemary, perfectly 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 teaspoon rosemary
A couple sprigs of dill and parsley
Salt - to taste

Cooking:

First, cut the fillet into small pieces.

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

Then we lower the fillet into boiling salted water. We wait for the appearance of foam and carefully pick it off. Reduce heat to low and let simmer for an hour.

At this time, rub the carrots on a fine grater, finely chop the onion and fry them in half the butter over high heat for 2 minutes.

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

While the soup is ready, prepare the rosemary sauce. We lower the butter into the pan, after it warms up, pour rosemary into the pan and, stirring constantly, keep it on low heat for half a minute.

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

The highlight of this soup is the styles of champignons. They give the usual chicken noodle soup an unusual delicate taste and unique mushroom aroma.

Ingredients:

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

Cooking:

To begin with, thoroughly wash the meat from the soup set and lower it into a saucepan with salted water. Add coarsely chopped celery. Bring to a boil, carefully remove the foam and reduce the heat.

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

At this time, chop the mushrooms, cut the chicken fillet. We put the noodles to cook in a separate saucepan.

Then we lower the carrots and onions previously baked in the pan into the broth, stir thoroughly. We cook for another half an hour. Then we take out the bones and vegetables from the broth. Pour the chicken fillet and mushrooms into the broth, cook until tender.

Then serve the soup hot, putting noodles and finely chopped parsley into it. Enjoy your meal!

The secret of this soup is in its broth, an extraordinary, sunny golden color. This chicken noodle soup will decorate any table, it can be served even at a holiday. Its slightly spicy taste, given 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

Cooking:

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

At this time, cut the potatoes and prepare the fry. We rub the carrots on a coarse grater, finely chop the onion and cut the tomato into half rings, then send these vegetables to the pan and fry until the onion becomes golden.

After 40-50 minutes, after boiling the soup, add noodles and potatoes to it. Cook for 6 more 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 regular soup many people will like it.

Ingredients:

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

Cooking:

First you need to prepare all the products.

Pour boiling water over the noodles and set aside.

Chicken fillet, tomato and cucumber cut into small strips. We clean the garlic, crush it with a knife and lower it into boiling oil. After frying the garlic a little, we extract it - it was needed to give the smell to the oil and now the need for it has disappeared.

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

Serve the soup in a deep bowl, topped with thinly sliced nori and ginger. Drizzle with soy sauce.

This soup is very useful for growing organisms because it is low in 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.

Cooking:

First, wash the chicken and dip it in salted water. Bring to a boil, carefully remove the foam and reduce the heat. Let the chicken cook for 1 hour.

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

We take out the chicken from the broth. Gently tear the meat apart 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 the children will enjoy eating this super-healthy soup even more.

A slow cooker in our time is a real lifesaver for any housewife. Soup in a slow cooker is prepared quickly, easily and tastes incomparable. Therefore, do not be afraid, but you should pick up a slow cooker 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.

Cooking:

First, pour oil into the container of the multicooker. We wash the wings and cut the onion into half rings. Next, put the slow cooker on the program "Frying Meat" and fry the meat with onions for 15 minutes.

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

Turn off the program "Frying Meat". Add water, salt. We put on the program "Soup" for 30 minutes.

Add noodles and cook for another 5 minutes.

We take out and serve, decorating with greens.

Chicken soup with noodles and dumplings - Ukrainian variation for everyone famous 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 celery stalks
2 medium carrots
1 head of onion
3-4 medium potatoes
200 g noodles
250 g flour
1 teaspoon baking soda + 1 teaspoon vinegar
50 g butter
100 ml milk

Cooking:

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

During this, we prepare vegetables: wash, cut. Next, pour vegetable oil into a saucepan, and after it boils, add diced carrots and celery and finely chopped onions. We fry for 8 minutes. Then pour the vegetables with broth, bring to a boil, reduce heat and cook for another 30 minutes.

While the vegetables in the broth reach, 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, add fire, after which we add pieces of boiled chicken, boil for 3-5 minutes and with the boiling broth add the dough for dumplings with a small spoon, cook until tender for 5 minutes, then put the noodles into the broth and continue cooking for about 5-6 minutes.

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

On a diet, you always want something tasty and at the same time low-calorie. 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 head of onion
2 chicken eggs
Salt, pepper, vegetable oil - to taste
1 teaspoon dried herbs

Cooking:

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

At this time we are preparing our noodles. First, beat the eggs into a fluffy foam and fry thin pancakes. We give the cooled pancakes the shape of noodles.

We take out the chicken from the broth and put the pre-fried onions and carrots there. 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 to it and serve our fitness soup to the table.

Sometimes in ordinary life, among ordinary dishes, there is not enough fire and colors. 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 heads of onion
2 tomatoes
200 g egg noodles
Half a teaspoon of turmeric
Half fresh pepper chili or half a teaspoon of its seeds
5-10 black peppercorns
1 tablespoon dry herbs or 30 g fresh
Salt, vegetable oil - to taste

Cooking:

First, heat up a frying pan and add oil to it. We cut the onion into half rings and rub one carrot on a fine grater and put them in a pan.

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

At this time, we are preparing the roast. Pour oil into another 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. We cook until ready.

Serve the soup hot.

Kalguksu - Korean chicken noodle soup

The taste of this chicken noodle soup evokes images of a distant eastern country- Korea. This unusual exotic recipe any hostess will need it.

Ingredients:

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

Cooking:

First, let's boil the chicken breasts. Dip them in salted water, bring to a boil, remove the foam. Reduce the 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.

We knead the dough and send it to “rest” for half an hour so that it becomes softer. Next, roll it thinly and cut the noodles.

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

At this time, pour the peeled garlic with 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.

Often regular recipes bored. Many people like this variation of the well-known chicken noodle soup, 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 head of onion
2 medium potatoes
Salt - to taste.

Cooking:

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

After forty minutes, put carrots and onions cut into small cubes, white boiled beans and shredded potatoes.

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

This unusual soup should be served slightly chilled.

Usually chicken soup is cooked with semi-finished noodles. This recipe shows how to make this soup with excellent homemade noodles. This recipe only at first glance seems complicated. In fact, even the smallest hostess will cope with the preparation of such a soup.

Ingredients:

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

Cooking:

First, wash the chicken and put it in salted water. Cook until foam appears, which we remove with a fine-mesh strainer. We turn off the fire.

We cut carrots into cubes. We press the cloves into the onion and send the carrots and onions to the soup. Cook the broth over low heat for an hour.

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

Then we mix our soup and noodles and serve.

Delicate crunchy croutons will add an unusual piquancy to chicken noodle soup.

Ingredients:

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

Cooking:

To begin with, we wash the chicken, put it in salted water and cook until foam appears. Carefully remove the foam and reduce the heat, after which we cook the chicken for another hour.

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

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

After an hour, we throw vegetables into the soup. After that, cook it for 15 minutes, then add the noodles and cook for another 10 minutes.

The soup is served together with excellent, fragrant and crispy croutons.