Chicken noodle soup

Servings: 4

Preparation time: less than 60 minutes

RECIPE PREPARATION Chicken noodle soup:

Boil the chicken with onions, carrots, green parsley, tied with a string as I saw in my mother :) and knorr granules. When the meat is cooked, strain the soup and put it back to the boil. Add noodles and chopped green parsley. Season if necessary and add the sliced ​​carrots.


Chicken Noodle Soup - Recipes

Classic chicken noodle soup

A great quality of this recipe is its simplicity. Full of fresh flavors, prepared from pasta with pieces of chicken and tender vegetables, this soup is traditionally consumed for invigoration. Serve as a first course and use the remaining meat to make sandwiches the next day.

Ingredients

    125 g broken spaghetti or linguine 5 cm long pieces 1 carrot cut in half lengthwise and thinly sliced ​​1 thinly sliced ​​celery stalk 55 g bouquets of broccoli 200 g corn kernels 2 tablespoons fresh parsley, chopped 2 teaspoons fresh thyme leaves
Chicken broth

Prepare the broth first. Put the chicken pieces in a large pot with a thick bottom. Add onion, carrots and celery and 2 liters of cold water to cover the ingredients. Bring to the boil, foaming the surface constantly, until all the foam is removed.

Make a small flame as soon as the liquid boils. Add the bouquet garnish, peppercorns and 1 teaspoon salt. Partially cover the pot and cook the meat for 1 hour, frothing if necessary. Try the chicken pieces after 30-40 minutes remove them from the pot as soon as their juice, when pricked, flows clearly. They put themselves aside.

Line a sieve with damp gauze and place it over a large, heat-resistant dish, then strain the soup. Discard the vegetables and spices. Return 1.5 liters of broth to the washed pot. Foam any excess fat that appears on the surface of the liquid. Cool and then freeze the remaining broth to be used in other recipes.

When the meat is cold enough to be handled, it is removed from the bones. Cut 225 g of meat into pieces to be used in the soup. Keep the rest of the meat for sandwiches or other dishes.

Bring the broth to a boil, then reduce the flame to simmer. Add the spaghetti or linguine and cook for 4 minutes. Add celery, broccoli and corn and continue cooking for another 5 minutes or until pasta and vegetables are tender.

Add the meat and season to taste. Sprinkle parsley and thyme on top and serve soup immediately.


Chicken noodle soup

A soup to everyone's liking and it also has why tasty noodles and fresh chicken compete in flavors with vegetables full of vitamins!


Ingredient:
chicken breast, celery, bell peppers, kapia peppers, onions, carrots, noodles, salt, spices.
Allergens: celery, eggs, gluten.
Weight: (choose below)

A soup to everyone's liking and it also has why tasty noodles and fresh chicken compete in flavors with vegetables full of vitamins!


Ingredient:
chicken breast, celery, bell peppers, kapia peppers, onions, carrots, noodles, salt, spices.
Allergens: celery, eggs, gluten.
Weight: (choose below)

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Ingredient: 4-5 chicken hammers, 2-3 carrots, a parsley root and a parsley root, a pepper, an onion, a celery root, homemade noodles, parsley, salt, pepper

If you prefer the sour version, here's how to make chicken soup with vegetables!

Preparation: wash the meat, put it in a pot of cold water over low heat, froth. After the foam no longer forms, add the cleaned and washed vegetables. And let it boil until it softens. Then strain, cut the vegetables and add to the noodles, salt and pepper. Bring to the boil, then remove the soup from the heat and add the chopped parsley.


Chicken noodle soup with rhombuses, a recipe often used by housewives

Chicken soup with homemade noodles rhombuses

Chicken noodle soup is one of the most used recipes by housewives in Transylvania. The recipe below represents 8 servings of homemade noodle soup. Homemade chicken is more suitable for this soup, but you can also use commercial chicken, in case you do not have the first option.

Ingredients chicken soup with homemade noodles rhombuses

  • 500 gr chicken with bone
  • 500 gr carrots
  • 1 larger parsley
  • 1 yellow capsicum pepper
  • celery leaves
  • salt to taste
  • peppercorns
  • 200 g of homemade rhombus noodles

Method of preparation

Wash the chicken well, clean the carrots and parsley and cut them into larger baguettes. Boil with 4 l of cold salted water. Add peppercorns and celery greens, wait until the soup starts to boil and clean it of the foam that has formed. To keep its clarity, the soup is boiled over low heat and cleaned of foam.

After 45 minutes, check if the meat is cooked and remove from the heat. If it is not cooked yet, leave the soup on the fire until the meat is cooked.

Meanwhile, boil salt water for the house noodles that are boiled in boiling water. After about 7-8 minutes of cooking, they are ready (check the instructions on the noodle packaging) and can be strained. The house noodles are drained until the soup is ready.

At the end, strain the chicken soup and add the boiled noodles. Depending on your preference, it can be sprinkled with chopped green parsley.

Vegetables for soup Chicken meat Noodle rhombuses The soup is boiled Foam soup Boiled noodles Boiled meat removed from the soup Noodles soup Chicken soup with hot peppers


1 country chicken, 1 potato, 1 carrot, 1 onion, 1 red pepper, 2 noodle wheels (preferably thicker), peppercorns, salt, parsley, dill.

Clean the chicken, wash it and cut it into pieces. Put in a pot, add cold water (about 4.5 liters) and put on low heat. As it starts to boil, froth until it stops foaming.
The vegetables are cleaned and washed, then cut into smaller pieces. Add it to the soup together with the pepper and salt and let it boil, also over low heat.
When it is close to the end, add it to the noodles and leave it on the fire for a few more minutes (5-10 minutes, depending on the noodles). Stop the fire and press the finely chopped greens.


  • a whole chicken
  • 0.5 kg of carrots
  • 0.250 kg of parsley
  • a small celery or half a celery if it is larger
  • a large onion
  • a pepper
  • a piece of cabbage
  • 3 l of water
  • a teaspoon of salt
  • 10 peppercorns
  • 250 gr. noodles

The chicken is cleaned and washed very well, then the wings, thighs and back are cut. I deboned his chest and only boiled his bones and skin.

In a pot larger than 6-8 l, boil the chicken with a teaspoon of salt. When it starts to boil for the first time, reduce the heat and remove the foam from above. The secret to keeping the soup clear is to boil it over low heat, in small pots during the whole boil. Add the vegetables and peppercorns and simmer for approx. 40 minutes.

Strain the soup through a sieve.

Chicken noodle soup recipe

Boil the noodles separately in a pot of water and a little salt for 3-4 minutes or as written on the package if they are bought commercially. Then strain it, put it in a stream of cold water and put it in the soup pot.

Season with salt, sprinkle with finely chopped parsley and you can serve chicken noodle soup.

Chicken noodle soup recipe Pilaf with meat boiled in soup

From the vegetables cooked in the soup and a little meat on the back of the chicken, you can make a pilaf and the boiled meat (thighs and wings) can be made into bread, along with the breast (which has not been cooked).

For a real meat soup, chicken or beef (breast or brine) is indicated, even with many bones. But this soup has to boil for 2-3 hours to soften the meat, or even more if it is older, that's why I usually prepare it for the holidays, when I have more time to cook.


1 country chicken, 1 potato, 1 carrot, 1 onion, 1 red pepper, 2 noodle wheels (preferably thicker), peppercorns, salt, parsley, dill.

Clean the chicken, wash it and cut it into pieces. Put in a pot, add cold water (about 4.5 liters) and put on low heat. As it starts to boil, it foams, until it stops foaming.
The vegetables are cleaned and washed, then cut into smaller pieces. Add it to the soup together with the pepper and salt and let it boil, also over low heat.
When it is close to the end, add it to the noodles and leave it on the fire for a few more minutes (5-10 minutes, depending on the noodles). Stop the fire and press the finely chopped greens.


Ingredient: 4-5 chicken hammers, 2-3 carrots, a parsley root and a parsley root, a pepper, an onion, a celery root, homemade noodles, parsley, salt, pepper

If you prefer the sour version, here's how to make chicken soup with vegetables!

Preparation: wash the meat, put it in a pot of cold water over low heat, froth. After the foam no longer forms, add the cleaned and washed vegetables. And let it boil until it softens. Then strain, cut the vegetables and add to the noodles, salt and pepper. Bring to the boil, then remove the soup from the heat and add the chopped parsley.


Chicken soup with noodles and vegetables

100 g noodles
200 g green peas
50 g butter
1 chicken breast
1 onion
2-3 garlic cloves
2-3 carrot
1 green pepper
1 Red pepper
1 celery
1 parsley
1 parsnip
salt
peppercorns
parsley

Ingredient: 4-5 chicken hammers, 2-3 carrots, one parsley and one parsley root, one pepper, one onion, one celery root, homemade noodles, parsley, salt, pepper

If you prefer the sour version, here's how to make chicken soup with vegetables!

Preparation: wash the meat, put it in a pot of cold water over low heat, froth. After the foam no longer forms, add the cleaned and washed vegetables. And let it boil until it softens. Then strain, cut the vegetables and add to the noodles, salt and pepper. Bring to the boil, then remove the soup from the heat and add the chopped parsley.


Video: Πώς να μαγειρέψουν τηγανισμένα noodles στην κινεζική γουόκ σωστά. (December 2021).