Good day to all.
Chicken noodle soup is very easy to prepare, but very tasty and filling. That’s why today I’m sharing with you my recipe for making it.
Prepare the ingredients:
I prepare it as follows:
1. Wash the chicken breast, add water and place the pan on high heat.
2. Wash potatoes and carrots with running water.
3. When the water with the chicken fillet boils, remove the foam, reduce the heat to low and cover the pan loosely with a lid.
4. Peel onions, carrots and potatoes.
5. Cut the onion into small cubes.
6. Place the frying pan on medium heat, pour in sunflower oil and sauté the onion in it for 5-7 minutes.
7. Grate the carrots on a fine grater.
8. Add the carrots to the onions and sauté for another 4-5 minutes.
9. Cut the potatoes into small cubes.
10. Remove the chicken fillet from the pan with the broth and add the chopped potatoes, bring to a boil.
11. We also cut the chicken fillet into small cubes.
12. Place the chopped chicken fillet into the pan when the broth with potatoes boils.
13. Then add the frying broth to the boiling broth and reduce the heat to minimum.
14. Prepare the egg noodles, I break them into large pieces.
15. When the potatoes are almost ready, add the noodles to the soup and cook over low heat for another 7-10 minutes.
16. A couple of minutes before it’s ready, add salt and pepper to our soup to taste.
The noodle soup is ready. Can be served.
Bon appetit!
If you haven’t tried cooking chicken noodle soup yet, be sure to try it, I’m sure you will love this aromatic and tasty dish.
Thanks for viewing the recipe. Bye bye.
Cooking time: PT00H40M 40 min.
Step 1: Prepare the chicken breast.
Since the recipe uses broiler poultry, it is worth preparing it thoroughly before cooking! First, we wash the breast and use a sharp kitchen knife to remove the remaining feathers from the surface of the skin, which are very often present on the bird even after machine cleaning. Then we transfer the meat into a deep bowl, fill it with running water and leave it in it for 1–1.5 hours, thus getting rid of most of the steroids and various other chemicals that the chicken is stuffed with.Step 2: prepare the dough.
Meanwhile, take 1/4 cup of regular running water. Add a chicken egg, half a teaspoon of salt and beat these products until smooth.
Then, using a fine mesh sieve, sift the wheat flour needed for kneading into a deep bowl. Pour in the egg-water mixture and mash everything with a fork. First, small lumps form.
After the flour has absorbed all the liquid, continue kneading with clean hands. The result should be a soft, non-sticky dough, like dumplings or dumplings. Roll it into a ball, wrap it in plastic cling film to prevent it from weathering, and leave it on the kitchen counter to brew for a while. 20–30 minutes.
Step 3: prepare the vegetables.
While the chicken breast and dough are brewing, we deal with other important products. Using a clean knife, peel all the vegetables and wash them along with the herbs. Then we dry them with paper kitchen towels, place them one by one on a cutting board and continue preparing. Cut the potatoes into 1 centimeter cubes, place them in a bowl, fill with cold water and leave in it until used.
We chop the onion in the same way, but smaller in size, about 5–7 millimeters. We chop the carrots on a medium or coarse grater, and simply chop the dill finely and place everything on separate plates.
After this, we put the remaining ingredients that will be needed to prepare the soup on the kitchen table and return to the dough.
Step 4: form the noodles.
Sprinkle the countertop with a thin layer of flour, remove the plastic from the dough and divide it with a new knife into 4 equal parts. Cover three of them with a kitchen towel, and place one on the prepared table and use a rolling pin to roll it out into a thick layer. 1.5–2 millimeters.
We leave it on 6–7 minutes at room temperature to dry.
Then sprinkle with flour and roll or layer on top of each other.
After this, cut the semi-finished flour product into thin strips 3 to 5 millimeters wide, depending on what kind of pasta you prefer. Process the remaining three pieces of dough in the same way.
Then we cover the baking sheet with a sheet of parchment paper, evenly distribute the still soft noodles on it and, so that they dry, we take them to a well-ventilated place for 40–50 minutes or leave them there until the moment when they need to be put into the broth.
Step 5: cook the broth.
Now we again pay attention to the soaked chicken, rinse it again, put it in a deep saucepan and fill it with three liters of purified water. Add one and a half teaspoons of salt there and put everything on medium heat.
After boiling, use a slotted spoon to skim off the white foam - coagulated protein - from the surface of the bubbling liquid. Next, reduce the heat to minimum, cover the pan with a lid so that a small gap remains, and cook the broth for 40–50 minutes until the meat is completely cooked.
Step 6: prepare vegetable dressing for the soup.
We don’t waste time, put a frying pan on the next burner and pour vegetable oil into it. After a few minutes, add the chopped onion to the heated fat and simmer until soft. 2–3 minutes, stirring constantly with a silicone kitchen spatula.
Then add carrots there and cook them together until light golden brown for about another 3 minutes. As soon as the vegetables are slightly browned and softened, remove them from the stove and set them aside.
Step 7: Cook Chicken Egg Noodle Soup - Step One.
When the chicken is cooked, use the same slotted spoon to remove it from the pan, transfer it to a plate and cool. Place the potatoes into the aromatic broth and, after boiling again, cook until approximately half cooked. 10–11 minutes.
Step 8: Prepare the boiled chicken.
After the breast has cooled slightly and you can safely pick it up without fear of getting burned, place the meat on a clean cutting board, remove it from the bone and cut into portions of the desired size. Then we put the chicken back into the pan and after 10 minutes Let's move on to the next, almost final step.
Step 9: Cook Chicken Egg Noodle Soup - Step Two.
We carefully check whether the broth is boiling, only after that we add dried noodles, fried onions and carrots and cook them together 10–15 minutes, stirring constantly to prevent the pasta from sticking. Time may vary depending on the thickness of the dough!
Then season the almost cooked soup with bay leaf, ground black pepper and dill. Mix everything again and cook the first hot dish again 2–3 minutes at a low boil.
Next, turn off the stove, cover the pan with a lid, and leave the soup for 7–10 minutes, using a ladle, pour it in portions onto plates and serve it to the table.
Step 10: Serve Chicken Egg Noodle Soup.
Chicken soup with egg noodles is served hot as the first main course at the dinner table. This dish does not need any additions, but if desired, it can be served with fresh bread, salad, sliced fresh, pickled and canned vegetables. Enjoy delicious and healthy food!
Bon appetit!
It is better to roll out the dough from the center to the sides;
Some housewives use only chicken yolks to make noodles;
To make the noodles dry faster, you can put them in the oven, preheated to 120–130 degrees Celsius, and leave them there for 20–30 minutes;
Sometimes 2 minutes before the soup is completely ready, pour a beaten raw chicken egg into the pan;
An excellent replacement for vegetable oil is butter, and chicken breast is any part of this bird;
If desired, chicken broth can be cooked with an additional portion of vegetable broth, that is, with a whole peeled onion, parsley root, celery and carrots, this will only improve the taste of the soup;
The set of spices can be supplemented with any spices that are used to season the first hot dishes, for example, dried saffron, fennel, white or allspice;
Very often, vegetables are not fried, but boiled together with potatoes for 15 minutes. After this, add the noodles, cook the soup for 10 minutes, season it with herbs and spices and keep it on medium heat for another 5-7 minutes.
Homemade noodle soup is very good! Because it is light and at the same time very filling. And it’s also so delicious that you’ll never cook it with store-bought pasta! There is now such a huge selection of pasta in supermarkets that few people cook noodles at home. But I advise you - try it! The amazingly delicate taste of homemade noodles and the pleasure of the cooking process are worth it. A day off is a great opportunity to remember a forgotten recipe and prepare real egg noodles with the whole family. And then cook a delicious soup with it.
Ingredients for Chicken Noodle Soup
For a 3 liter pan:
- 2 legs, or 3 chicken thighs;
- 3 medium potatoes;
- 1 small carrot;
- 1 small onion;
- ¾ tbsp. l. salt;
- 1 bay leaf;
- A bunch of parsley, dill.
For homemade egg noodles
- 100 g flour;
- 1 egg;
- A pinch of salt;
- 0.5 tsp sunflower oil.
How to make chicken soup with homemade noodles
It’s great if you’re lucky enough to get homemade chicken to go with your homemade noodles: then the soup will be richer and healthier. Store-bought chicken is also suitable - not broiler, but soup chicken. It is not so plump and takes a very long time to cook (1.5-2 hours), but what a gorgeous, tasty broth it turns out! But if you want to cook the soup quickly, you can also use regular chicken legs.
Rinse them, put them in a saucepan with cold water, and boil until boiling. Drain the first water, add new water and cook over medium heat for half an hour.
In the meantime, let's start preparing homemade noodles.
Real egg noodles are prepared without any water at all, just using eggs. If the eggs are homemade and bright, then the noodles will turn out yellow, like chicken. Remember the proportion: for 1 egg – 100 g of flour. One serving of noodles is just enough for a 3 liter pot of soup.
Sift the flour into a heap onto a table covered with parchment, add a little salt, make a well and crack the egg into it. You can knead not on the table, but in a bowl.
Mix the dough with a spoon, then continue kneading with your hands. To prevent the dough from sticking, lightly grease your hands with sunflower oil. You should knead for a long time - 5-10 minutes, so that the dough becomes homogeneous, elastic - then it can be rolled out thinly, and it will not tear.
The egg dough is quite stiff, and it will take some effort to knead it well. The feeling in your hands is as if you are exercising on a weight machine. At first the dough is uneven, then you will notice that it has become soft and smooth. It's time to wrap the dough in cling film and put it in a warm place for 15-20 minutes (for example, on the table next to the stove where the soup is being cooked).
While the dough is resting and the chicken is cooking, wash and peel the vegetables for the soup. Cut the potatoes into cubes, carrots into circles, and chop the onion.
Rolling out the dough thinly is an activity that also requires effort. The dough on the eggs is elastic; when rolled out, it constantly strives to shrink again. Take your time and roll it out so that the design on the tabletop is visible through the dough! Then the noodles will be tender and tasty.
After rolling out the dough, leave it for 10 minutes to dry.
In the meantime, put potatoes, carrots and onions into the soup, add salt, mix and cover again, let the soup continue to simmer slowly. By the time the noodles are ready, the vegetables will be almost cooked.
Now - the most interesting stage! Roll the rolled out dough into a loose roll.
Cut this roll into thin strips, 3-4 mm thick. The thinner the strips, the thinner the noodles will be. And its length depends on the width of the layer.
The result is these spirals. We take each one by the tip and shake it; if it doesn’t want to unfold, we help with our hands, carefully so as not to tear the long noodles, and we lay out the untwisted strips freely on a table or board. Call the children into the kitchen and let them help - they will enjoy the task. And then they will eat with great appetite - after all, they participated in the cooking!
That's a lot of noodles!
It's time to add it to the soup. Carefully lower the noodles into the pan, stirring immediately to prevent them from sticking.
Add bay leaf, which will give the broth a particularly appetizing aroma, and chopped herbs.
Homemade noodles are cooked instantly - 2-3 minutes at medium boil so as not to overcook - and you're done! Turn off the soup and let it sit under the lid for a couple of minutes.
You can invite your household to the table for fresh soup with homemade noodles. You'll see, they'll gobble it up in no time, and they'll also ask for more.
Rollton noodles are my lifesaver.
I always make sure that I have it in stock at home, because I often make light soups for children from it.
I can cook it as a side dish, but again due to time constraints, it literally takes 3-4 minutes to cook.
But I rarely make side dishes from it.
Still, it sticks together, and I consider this a minus.
I use it most often to make noodle soup.
In our stores and on the market, this product is sold at a price of 55-65 rubles.
There are only 6 of these briquettes in a large package.
To prepare soup, I usually use 1 briquette for 1.5-2 liter pans.
I like thin, light soups; for those who like thick soups, use 2 briquettes per 2 liter pan.
The noodles cook quickly, so I don’t cook them in reserve or leave them behind.
I think that these noodles should be eaten immediately after cooking. The next day it’s not so tasty.
For the noodles I prepare chicken broth (boil chicken cut into pieces in salted water)
Add onions, carrots
I break 1 briquette of noodles in my hands (otherwise there will be one long noodle!))
and 3-5 minutes before the end of cooking, add to the pan.
You can add greens.
That's it, the noodles are ready!
Hello my long forgotten LJ! Suddenly I wanted to write something, at least something, to keep this resource alive. Now all the recipes, rare indeed, exist on my instagram, but sometimes I remember the active LiveJournal life and some kind of nostalgia for that time. If you want to write a lot, I will, there must be some place where you can express a lot of your thoughts))
And now I’ll show you some photos and a recipe for an awesome soup.
Any unsweetened ingredients
More soup, but no recipe
Well, actually, here it is.
Chicken soup with egg noodles
This soup turned out to be simply unreal, if you can even talk about soup like that. I like to experiment during the cooking process and try to add something unusual, getting such unexpectedly successful tastes.
2 skinless chicken thighs (small)
2 liters of water
1 large carrot, grated on a coarse grater
1 onion, cut into thin half rings
5 cm piece of fresh ginger, finely grate and squeeze the juice from the remainder
2 tbsp. l. soy sauce
2 tbsp. rice vinegar
2 tsp sesame oil
45 g egg noodles
salt, black pepper, lemon slice
Boil the thighs until tender, remove the meat from them, and disassemble them into small pieces.
Fry onions, carrots and ginger in sesame oil for 5 minutes, add soy sauce, vinegar, fry for another 3 minutes. Place vegetables, chicken, noodles into the broth, add more water if necessary, depending on how thick you prefer, and bring to a boil. Add salt and pepper and cook over low heat until the noodles are ready, about 10 minutes. Add a slice of lemon and turn off the heat. Let it brew for at least 2 hours, this is important! That lemon wedge gives that final flavor note to this soup.
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