Chicken noodle soup is a classic of the genre. This is the most popular soup of all recipes. It is so light that it can be consumed with great success in the evening for dinner without fear of ruining the waist and gaining excess weight.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Despite the simplicity of preparation, chicken soup is very tasty and healthy. In addition, any novice hostess will master the recipe. To cook it, it is not necessary to buy a whole bird, it is quite possible to use the offal left after cutting it: skin, bones, wings, neck. But then the finished broth must be filtered through a fine sieve so that there are no small seeds in the soup. You can also buy chicken wings or thighs for your soup.
It is important not to overdo it with noodles in cooking the soup, otherwise the first course will easily turn into a thick porridge. If you are afraid of this, then before cooking the noodles, lightly fry it in a dry frying pan without adding oil. Then it will keep its shape better. There is another secret to making soup: you can make a beautiful golden broth. To do this, during its cooking, lower the onion into a saucepan without peeling it off. It is she who will give a beautiful shade to the dish.
In this recipe, I limited myself only to noodles, carrots and eggs. But if you wish, you can add potatoes, coarsely chopped parsley and celery roots to it. And the soup should be salted no earlier than 30 minutes before the dish is fully cooked.
- Calorie content per 100 g - 44, 7 kcal.
- Servings - 5
- Cooking time - 1 hour 20 minutes
Ingredients:
- Chicken - 1 carcass
- Bay leaf - 2 pcs.
- Carrots - 1 pc.
- Onions - 1 pc.
- Eggs - 2 pcs.
- Vermicelli - 150 g
- Garlic - 1 clove
- Salt - 1 tsp or to taste
- Ground black pepper - a pinch
- Peppercorns - 3 pcs.
Step by step preparation of chicken noodle soup:
1. Wash the chicken under running water, gut it completely and cut it into pieces. You can use any part of the bird to cook the soup. For example, I don't use fillets for broth. I have it for salads. You can remove the skin from the chicken pieces if you want, so that the broth is not too fatty and high in calories. If you don't mind the extra calories, you can leave it on, then place the chicken wings in the cooking pot.
2. Fill them with drinking water and place on the stove over medium heat.
3. Put the peeled onion with carrots and a clove of garlic, bay leaf and allspice into a saucepan.
4. Boil the broth, remove the formed foam, screw the temperature down to the minimum setting and cook it for about 40 minutes. The longer the broth is cooked, the richer it will be.
5. Then put the noodles in a saucepan and turn on the heat. Season it with salt and ground pepper.
6. Boil, reduce the temperature to a minimum and cook the soup 1-2 minutes less than the pasta cooking time indicated on the manufacturer's packaging. Taste the soup and adjust as needed with the missing spices. At the end of cooking, remove the carrots, garlic and onion from the broth. they have already given their taste and aroma.
Pour the finished soup into bowls and put a piece of chicken and half a boiled chicken egg in each serving. Serve with croutons or croutons.
See also the video recipe on how to cook delicious chicken noodle soup.
