Homemade noodles. Chicken Noodle Soup Delicious Chicken Noodle Recipe
My acquaintance with Chinese cuisine happened a long time ago, when I was on a business trip in Singapore.
Of course, I forgot a lot of what was there, but the celebration of the Chinese New Year, as well as Bengali and Chinese cuisine, is quite difficult to forget.
Chinese New Year is something unforgettable! Colorful dragons, processions through the streets, trucks rushing here and there, in which a group of people with red armbands with drums and musical cymbals played incessantly.
Singapore itself amazes with its magnificent performances. This is Sentosa Island, with a bunch of attractions, attractions, including the Underwater World, the Light Fountain and creepy expensive drinks. Impeccable cleanliness, year-round temperature +35 degrees and absolute absence of dust and almost everyday light rains! And the air, so heavy and saturated with unfamiliar aromas!
I was able to try several different cuisines there. Most of all, of course, I was impressed by the Bengali and Chinese cuisines. Bengali - with its INSANE spiciness (imagine, there were THREE hot peppers in a small portioned bowl with chicken pieces! And of the hottest ones!).
Chinese cuisine did not impress me at first, because it is sold in most eateries and, like any fast food, it was very different from the "classic". But when we were invited to Chinese restaurant- there is a completely different matter. First, they brought us live shrimps, which were poured with brandy (so that we would make sure that the shrimps were alive and fresh when they were later taken away for cooking). Then there was a series of dishes. These were very small portions of various dishes, but there were more than ten of them (it is noteworthy that liquid and non-liquid dishes alternated completely unpredictably). And when I was already full, they brought us a huge dish with crabs in original sauce... With beer, which is very, very good in Singapore, the end of the dinner was just great ...
But I got distracted
The philosophy of Chinese cuisine is absolutely different from the European one. I won't go into details, but if you come to a restaurant somewhere in Moscow or your city and order top dishes, you will never get an idea of their food. It is a large number of dishes in small portions, a menu compiled in a certain way according to the canons Chinese food, gives a balanced diet, getting great pleasure from food and is also curative.
Nevertheless, I want to present you one dish that is prepared very simply and very quickly - literally 20 minutes, but the result is simply great, and if suddenly guests come to you, you will meet them with honor.
So, Chinese Chicken Noodles - in 20 minutes
Of course it's not really classic recipe... I saw this recipe in one of the programs, but changed it somewhat to my liking. I didn’t add sugar, because the sweetness of pepper is enough for me and added wine vinegar although it is better to add Chinese wine. Besides, in different recipes ingredients such as ginger and hot pepper are found in different ways. Usually hot peppers taken dried.
Ingredients
| chicken breasts | 2 pcs |
|---|---|
| Bell pepper | 1 PC |
| onions (preferably white - with white peel) | 1 small head |
| 5 spice mix | 1 tsp |
| ginger (preferably fresh, cut into strips) | 1 tsp |
| garlic | 2 cloves |
| hot pepper (I just have a small one) | 2 centimeters |
| starch | 1 tsp |
| wine vinegar | 2 tsp |
| soy sauce | 2 tsp |
| coarse non-iodized salt | 1 tsp without slide |
| noodles (I have Japanese udon) | 2 servings |
| turmeric for noodles (optional) | 1 pinch |
Step by step recipe with photo
Ingredients
My noodles took 8 minutes to cook, so I'll start with that. Place a saucepan with plenty of water on the fire. Season with salt and bring to a boil. Be sure to try the water, the water should be well salted.
Place the noodles in a saucepan. Be careful that the noodles do not stick together. Stir as soon as it sinks into the water. Add turmeric if you want to change the color and add a light flavor to the noodles. Boil the noodles, as the Italians say, a little Aldente (slightly firm, but quite lightly).
If you, like me, have breasts together with bones and skin, cut off the skin, carefully cut the breasts from the bones. Cut off the breast pieces that are separating from the inside and cut the breasts into strips about half a centimeter across the grain.
Now the breasts need to be pickled. Sprinkle a flat teaspoon of salt, 5 spice mix, soy sauce, and wine vinegar (or Chinese wine, if you have one) into the breasts. Stir well and leave to marinate for 10 minutes.
Cut the onion into strips. To do this, cut the onion in half, cut off the butt and arrow and cut the halves along the onion.
Cut the bell peppers into strips. Cut the garlic and ginger into strips if you have fresh ginger.
If your noodles are already cooked, place them in a colander and rinse in cold water to stop cooking. Drizzle over some vegetable oil and stir. Set aside.
Sprinkle the starch over the breasts and stir.
Stir thoroughly so that the starch is evenly distributed over the surface of the pieces.
Now get ready to cook the dish. You should already have all the ingredients at hand, because the general cooking process will now take you no more than 7 minutes. Separately a bowl of chicken pieces, separately with onions, separately with bell pepper, a little boiling water, a salt shaker. Ginger and garlic can be combined. Unfortunately, I do not have a WOK frying pan, so I used a cast iron one. Sprinkle three tablespoons of vegetable oil into it and place the pan on MAX heat.
Toss in the ginger and garlic and hot peppers. Literally 10 seconds. Stir immediately.
Chicken soup with noodles - this is one of the most common and ancient types of soup, because it was invented in ancient China! This light soup in preparation, but very tasty and satisfying.
Now this soup has spread all over the world, it exists 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 need to be cooked separately and added while they are being laid out on plates.
This dish does not require much work in preparation; even an inexperienced novice hostess can handle it. And it requires special skills in cooking. It is enough to boil the broth with vegetables and noodles and arrange on plates, decorating with herbs.
How to Make Chicken Noodle Soup - 15 Varieties
The classic chicken noodle soup is very easy to prepare and doesn't take a lot of time. It will not be difficult for you to prepare such a soup in your kitchen. This chicken noodle soup is usually very rich and satisfying - perfect recipe for a large family.
Ingredients:
- 500 g chicken
- 3 l of water
- 2 medium carrots
- 2 heads onions
- 4 medium potatoes
- 200 - 250 g noodles
- 30 g greens
- Salt, pepper - to taste
- Vegetable oil to taste
Preparation:
First, rinse the chicken under running water, put it in a 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. 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, peel the rest of the carrots and onions. Finely chop the onion, rub the carrots on a coarse grater and fry them together with the onions until golden brown.
Serve the soup hot, along with finely chopped herbs.
The recipe for this unusual chicken noodle soup seems complicated only at first glance. Its preparation will not take you long, and your guests will be quite surprised by this soup, as if it had just come from the kitchen of a first-class chef.
Ingredients:
- Small chicken
- 2 - 2.5 liters of water
- 1 large carrot
- 2 onions
- 1 celery stalk with tuber
- 2 quail eggs
- 1 egg
- 250 g flour
- 200 g butter
- Salt, bay leaf - to taste
- Greens to taste
Preparation:
We put water on 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 the characteristic bluish or grayish pulp) in boiling water - at the end of cooking they will become tough.
While the broth is cooking, cook the noodles. First, knead the dough. Pour flour on the table with a slide, make a depression in it, break a chicken egg into it and put half of the butter in it. Knead the dense dough, roll it out thinly and thinly and put it in a slightly heated oven - dry out
Then we set to cook quail eggs, and heat the pan.
At this time, finely chop the onion, rub the remaining carrots and cut the celery stalk into large half rings.
Saute vegetables for на 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.
We take out the meat and vegetables from the broth. We throw the fry and noodles into the broth. Cook for 6 minutes.
Excellent, standing on the same level with the restaurant, the dish is ready!
Sometimes instead of ordinary dish I want something light, tender, but satisfying. Delicate chicken noodle soup captivating with a subtle rosemary scent is ideal for these requirements.
Ingredients:
- 400 g chicken fillet
- 2 l of water
- 1 medium carrot
- 1 head of red onion
- 2-3 medium potatoes
- 150-200 g noodles
- 100 g butter
- 1/2 teaspoon rosemary
- A couple of sprigs of dill and parsley
- Salt to taste
Preparation:
First, cut the fillet into small pieces.
It is better to cut the fillets along the grain direction - then the meat will be more tender.
Then put the fillet in boiling salted water. We are waiting for the foam to appear and carefully pick it off. Reduce heat to low and leave to simmer for an hour
At this time, rub the carrots on a fine grater, finely chop the onions and fry them in half butter over high heat for 2 minutes.
We grate potatoes on a coarse grater (this is the secret of the soup's special tenderness).
While the soup is cooked through, prepare the rosemary sauce. Dip the butter into the pan, after it heats up, pour the rosemary into the pan and, stirring constantly, keep it on low heat for half a minute.
Then we pour the most delicate soup into deep cups, pour the rosemary sauce on top and sprinkle with herbs. Excellent, lightweight, but hearty soup ready!
The highlight in this soup is the mushroom styles. They give ordinary chicken noodle soup an unusual delicate flavor and a unique mushroom flavor.
Ingredients:
- Chicken Soup Set
- 200 g chicken fillet
- 2 l of water
- 1 head of onion
- 1 medium carrot
- 300 g noodles
- 200 g champignons
- 1 stalk of celery
- 30 g fresh parsley
- 1/5 part chili pepper
- Salt to taste
Preparation:
First, thoroughly rinse the meat from the soup set and put it in 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 an onion cut in half and carrots into quarters.
At this time, we chop the champignons, cut the chicken fillet. We put the noodles to cook in a separate saucepan.
Then we lower the carrots and onions previously baked in a pan into the broth, stir thoroughly. Cook for another half 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 with noodles and finely chopped parsley. Bon Appetit!
The secret of this soup is in its broth, an extraordinary, sunny golden color. This chicken noodle soup will decorate any table, it can even be served at a party. Its slightly tangy taste, given by an oriental spice - turmeric, seems especially unusual.
Ingredients:
- 400-500 g chicken
- 2.5-3 liters of water
- 2 red onions
- 2 large carrots
- 4 medium potatoes
- 1 medium tomato
- 200 g noodles
- 1 teaspoon turmeric
- 30 g fresh herbs
- Salt, red pepper - to taste
- Vegetable oil to taste
Preparation:
First, we rinse the chicken, put it in salted water. Bring to a boil, carefully remove the foam and reduce the heat. Add the onion cut in half and finely grated carrots to the soup. Leave the soup to cook for 40-50 minutes.
At this time, we cut the potatoes and prepare the frying. Grate the carrots on a coarse grater, finely chop the onion and chop the tomato in half rings, then send these vegetables to the pan and fry until the onion turns golden.
After 40-50 minutes, add the noodles and potatoes to the soup boiling field. Cook for another 6 minutes. Then add the fry, 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 recipes for chicken noodle soup. After all, the homeland of this dish is in Ancient China, and since then, little has changed in the country of traditions. Many will love this exotic variation of the regular soup.
Ingredients:
- 200 g transparent rice noodles(frunchez)
- 2 l of water
- 300 g chicken fillet
- Soy sauce to taste
- Greens (cilantro, parsley) - to taste
- 1 head of garlic
- 1 tablespoon vinegar
- 200 ml vegetable oil
- 1 small cucumber
- 2 medium-sized tomato
- A small piece of ginger
- Nori for decoration (optional)
- Salt to taste
Preparation:
First you need to prepare all the products.
Pour boiling water over the noodles and set aside.
Cut the chicken fillet, tomato and cucumber into small strips. We clean the garlic, crush it with a knife and put it in boiling oil. After frying the garlic a little, we extract it - it was needed to give the oil a smell and now the need for it has disappeared.
Then add the tomato, fry for another 3 minutes and fill it with a liter of hot water. After boiling, add cucumbers, finely chopped herbs, noodles and vinegar to the soup. Cook for another three minutes.
Serve the soup in a deep bowl, sprinkle with thinly sliced nori and ginger on top. Pour with soy sauce.
This soup is very beneficial for growing organisms because it is low in fat and contains a lot of fiber. And, besides, his sweet taste really like children, who usually refuse healthy broccoli with disgust.
Ingredients:
- 400 g chicken
- 2 l of water
- 200 g thin noodles
- 1 medium carrot
- 100 g broccoli
- 100 g green beans
- 3-4 small potatoes
- Salt to taste.
Preparation:
First, rinse the chicken and dip it in salted water. Bring to a boil, carefully remove the foam and reduce the heat. Leave the chicken to cook for 1 hour.
At this time, dice the carrots and potatoes.
We take out the chicken from the broth. Gently pull 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 plates to make children even more enjoy eating this super healthy soup.
A slow cooker in our time is a real magic wand for any housewife. Soup in a slow cooker is prepared quickly, easily and tastes incomparable. Therefore, do not be intimidated, but it is worth picking up a multicooker and cooking according to this wonderful recipe.
Ingredients:
- 250 g chicken wings
- 1 onion head
- 1 small carrot
- 3 potatoes
- 0.5 multi-cup noodles
- 2 teaspoon salt
- 2.2 liters of water
- Greens, vegetable oil- taste.
Preparation:
First, pour oil into the multicooker container. We wash the wings and cut the onion into half rings. Next, put the slow cooker on the "Frying Meat" program and fry the meat and onions for 15 minutes.
Then we cut the potatoes into strips, and the carrots into slices and put them in a slow cooker and fry for 10 minutes.
Turn off the "Frying meat" program. We add water, salt. We put on the "Soup" program for 30 minutes.
Add the noodles and cook for another 5 minutes.
We take out and serve, decorating with herbs.
Chicken noodle soup with 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 about it.
Ingredients:
- 500 g chicken
- 3 l of water
- 3 stalks of celery
- 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
Preparation:
First we prepare chicken bouillon... To do this, cut the chicken into medium pieces, put it in salted water and bring to a boil. Carefully remove the foam that has appeared and reduce the heat to a minimum. Cook chicken for 1 hour.
During this we prepare vegetables: wash, cut. Next, pour the vegetable oil into a saucepan, and after it boils, add diced carrots and celery and finely chopped onions. 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 cook the dumplings. To do this, mix all the dry ingredients in a large bowl, add softened butter and grind it with flour, then add milk and knead the dough.
We return to the broth, add the heat, then add the pieces of boiled chicken, boil for 3-5 minutes and, with the broth boiling, add the dough for dumplings with a small spoon, cook until cooked for 5 minutes, then put the noodles in the broth and continue to cook for about 5-6 minutes.
After the soup is ready, you can immediately pour into plates 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 the recipe for just such a dish - Chicken Soup with Flourless Noodles.
Ingredients:
- 2 chicken legs
- 2 chicken wings
- 2 l of water
- 1 medium carrot
- 1 head of onion
- 2 chicken eggs
- Salt, pepper, vegetable oil - to taste
- 1 teaspoon dry herbs
Preparation:
First, rinse 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, knock the eggs into a lush foam and fry thin pancakes... 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 plates, add finely chopped meat to it and serve our fitness soup to the table.
Sometimes in everyday life, there is not enough fire and color among ordinary dishes. This spicy chicken noodle soup will add fire, color and flavor to your life.
Ingredients:
- 400 g chicken wings
- 2 l of water
- 2 medium carrots
- 2 onions
- 2 tomatoes
- 200 g egg noodles
- 1/2 teaspoon of turmeric
- Half a fresh chili pepper or half a teaspoon of its seeds
- 5-10 peas of black pepper
- 1 tablespoon dry herbs or 30 g fresh
- Salt, vegetable oil - to taste
Preparation:
First, warm up the pan, pour oil on it. Cut the onion into half rings and grate one carrot on a fine grater and put them in a frying pan.
After darkening for 8 minutes, add chicken lids to them and salt. Fry over low heat for 20 minutes.
At this time, we are preparing the frying. 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. Cook until tender.
Serve the soup hot.
Kalkuksu - Korean Chicken Noodle Soup
The flavor of this chicken noodle soup is reminiscent of a distant eastern country - Korea. This unusual exotic recipe will come in handy for any hostess.
Ingredients:
- 500 g flour
- 500 g chicken breasts
- 1 courgette zucchini
- 70 g starch
- 1 head of onion
- 8 cloves of garlic
- Salt, black pepper, vegetable oil, soy sauce - to taste
Preparation:
First, let's cook chicken breasts. We put them in salted water, bring to a boil, remove the foam. Reduce heat and cook for an hour.
Cooking noodles.
Mix flour and starch. Add a teaspoon of salt, up to 2 tablespoons of vegetable oil and a glass of water.
We knead the dough and send it to “rest” for half an hour so that it becomes softer. Next, roll it out thinly and cut the noodles.
We cut the zucchini into thin strips and put it in a deep container so that it gives juice.
At this time, pour the peeled garlic 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 conventional recipes become boring. This variation of the well-known chicken noodle soup will please a lot, because its recipe contains unusual ingredient- white beans.
Ingredients:
- 300 g chicken
- 2 l of water
- 200 g boiled white beans
- 200 g noodles
- 1 medium carrot
- 1 head of onion
- 2 medium potatoes
- Salt to taste.
Preparation:
First, rinse the chicken and fill it with salted water. Bring to a boil, carefully remove the foam and reduce the heat. Leave the chicken to cook for another 40 minutes.
After forty minutes, put carrots and onions cut into small cubes, boiled white beans and potatoes cut into strips into the soup.
After 10 minutes, add the noodles and cook for another 10 minutes.
This unusual soup should be served slightly cooled.
Chicken soup is usually made with convenience noodles. This recipe explains how to make this soup with excellent homemade noodles. This recipe seems complicated only at first glance. In fact, even the smallest hostess will cope with the preparation of such a soup.
Ingredients:
- 1 small chicken
- 3 l of water
- 1 head of onion
- 2 medium carrots
- 1 teaspoon cloves
- 1 tablespoon salt
- 1 chicken egg
- 250 g flour
Preparation:
First, rinse the chicken and put it in salted water. Cook until foam appears, which is removed with a fine mesh strainer. We turn down the fire.
Cut the carrots into cubes. Press the cloves into the onion and send the carrots and onions to the soup. Cook the broth over low heat for an hour.
Cook the noodles in a separate saucepan so that the broth is not cloudy.
Then we mix our soup and noodles and serve.
Delicate crunchy croutons will add extraordinary piquancy to your chicken noodle soup.
Ingredients:
- 500 g chicken
- 3 l of water
- 2 medium carrots
- 1 head of onion
- 3-4 potatoes
- 200 g noodles
- 300 g white bread
- Salt, vegetable oil - to taste
Preparation:
First, rinse 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, we will prepare vegetables. 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 crust from each side.
After an hour, add vegetables to the soup. Then we cook it for 15 minutes, then add the noodles and cook for another 10 minutes.
Serve the soup together with delicious, aromatic and crispy croutons.
Homemade noodle soup is very good! Because it is light and at the same time very satisfying. And also so tasty, which you would never cook with store-bought pasta! There is such a huge selection in supermarkets now. pasta that few people cook noodles at home. But I advise you - try it! Marvelous delicate taste homemade noodles and the pleasure of the cooking process are worth it. A day off is a great occasion to remember a forgotten recipe and cook real egg noodles with the whole family. And then cook a delicious soup with her.
Products for chicken soup with homemade noodles
For a saucepan of 3 liters:
- 2 legs, or 3 chicken thighs;
- 3 medium potatoes;
- 1 small carrot;
- 1 small onion;
- ¾ Art. 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 are lucky enough to get a homemade chicken for homemade noodles: then the soup will be more rich and healthy. Shop chicken is also suitable - not a broiler, but a soup one. She is not so well-fed and cooks for a very long time (1.5-2 hours), but how gorgeous, delicious broth it turns out! But if you want to cook the soup as quickly as possible, then you can take the usual legs, thighs.
We rinse them, put them in a saucepan with cold water, boil until boiling. We drain the first water, collect new water and cook over medium heat for half an hour.
In the meantime, let's get down to making homemade noodles.
The present egg noodles cooked without water at all, only on eggs. If the testicles are homemade, bright, then the noodles turn out to be yellow, like a chicken. Remember the proportion: for 1 egg - 100 g of flour. One serving of noodles is just enough for a 3L pot of soup.
Sift the flour with a slide on a table covered with parchment, add a little salt, make a depression and drive in an egg. You can knead not on the table, but in a bowl.
Mix the dough with a spoon, then continue to knead with your hands. To prevent the dough from sticking, lightly grease your hands. sunflower oil... It should be kneaded for a long time - 5-10 minutes, so that the dough becomes homogeneous, elastic - then it can be rolled thinly, and it will not break.
The egg dough is pretty steep and will take some effort to knead well. Feeling in your hands - as if you were exercising on a strength machine. The dough is uneven at first, then you will notice that it has become soft and smooth. It's time to wrap the dough in plastic wrap and put it in a warm place for 15-20 minutes (for example, on the table next to the stove where the soup is cooked).
While the dough is "resting" and the chicken is boiling, wash and peel the vegetables for the soup. Cut potatoes into cubes, carrots into circles, chop the onion.
Rolling out tough dough thinly is an exercise that also takes effort. The dough on the eggs is elastic; when rolling, it strives to shrink again all the time. Take your time and roll it out so that the pattern on the table top 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 in the soup, add salt, mix and cover again, let the soup slowly boil on. While the noodles are ready, the vegetables are almost cooked.
Now - the most interesting stage! We roll up the rolled dough with 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.
We got such spirals. We take each by the tip and shake it, if it does not want to unfold, we help it with our hands, carefully so as not to tear the long noodles, and freely lay out the untwisted strips on the table or board. Call the children into the kitchen, let them help - they will like the task. And then they will eat with great appetite - after all, they participated in the cooking!
Here's how many noodles came out!
It's time to add it to your soup. Gently dip the noodles into the pan, stirring immediately so as not to stick together.
Add bay leaves, which will give the broth a particularly appetizing aroma, and chopped greens.
Homemade noodles are cooked instantly - 2-3 minutes with medium boil, so as not to boil over - and you're done! Turn off the soup, let it brew for a couple of minutes under the lid.
You can call household members to the table on fresh soup with homemade noodles. You will see, they will gobble up in a moment, they will also ask for supplements.
My oldest grandson's favorite food is homemade noodles. That's exactly what - "noodle" - he calls this dish. And his great-grandmother (my mother) "hooked" him on noodles. The grandson is a big fussy in food, they did not know what to feed him. But my mother quickly picked up the key - she cooked her noodles for him. Since then, it has become the custom.
It is my mother's recipes that will appear in my works within the framework of this competition. Because my mother was a recognized family cook, all 8 of her grandchildren and older great-grandchildren still remember her with delight. delicious soups, borscht, cutlets, pies, salads ... But back to homemade noodles.
So, homemade noodles - everything should be homemade here: chicken from your backyard (now in our urban conditions - farm or bought at an agricultural market, as well as manually cooked homemade noodles). This is precisely the secret - delicious rich chicken broth and homemade noodles.
If you remember how my mother cooked, then first it is the choice of a chicken or a rooster in the chicken coop, the capture, with all that it implies, then plucking, singing the naked carcass with a blowtorch, thorough washing, butchering the entrails, again washing and only then cooking the broth. The event is not for one hour of work ... I prepared the products.
Ingredients
For broth- Homemade chicken carcass
- Carrot
- Celery (root) - optional
- Bay leaf (optional)
- Salt, seasonings to taste, herbs (dill)
- 2 eggs
Preparation
To begin with, I propose to prepare the noodles, although you can do it at the same time: put the broth to boil and knead the dough for the noodles.Break two eggs into a bowl, lightly salt, shake, add enough flour to knead a steep but elastic dough.
No water is needed for the dough, only eggs and flour with salt. You can make the dough using only yolks. Knead the dough well and leave it to rest under the cup.
Then we divide the dough into pieces suitable for rolling flat cakes. Who likes to roll large cakes - take larger pieces, I make the cakes smaller, it's easier for me to manage. (By the way, my mother had large and perfectly even circles of cakes. Until now, I have not mastered this science).
Rolling is very important - we practically do not use flour for adding. Only initially we slightly dust the table and rolling pin with flour, and then we roll it without flour. So it will turn out perfect noodles, and upon further cooking, the broth will remain transparent, like a tear.
We send the rolled cakes to dry on the surfaces covered with towels, turn the cakes as they dry.
The second important point is not to overdry the cakes, otherwise it will be problematic to cut them into noodles. You need to catch the moment when the cake dries up, but does not dry out.
Roll the cake into a flat roll, cut in the middle, fold the halves, press down with your hand and cut finely.
We always cut the roll with a wedge (we form an angle), while the length of the noodles is the most optimal. (I was always amazed how my mother manages to cut the noodles so close to her hands, now I do it myself as usual).
After cutting, leave the noodles to dry.
But the most delicious noodles will be from such a half-baked blank, not yet completely dried. Therefore, the broth must be cooked in parallel.
Bouillon. We put the prepared carcass (or part, like mine) into a saucepan with water, send the whole onion there (I have small “family” onions) and carrots, I cut it into large pieces, then we remove it from the broth when everything is cooked. In my version, I'll add some more celery root.
When boiling, carefully remove the foam, switch the fire to low and cook a rich chicken broth. The cooking time depends on the quality of the chicken: if young - less time, if old - we increase the time. We find out the readiness by typing - i.e. cut the meat with a knife and look at its readiness. Soft - ready, hard - still cooking. And at this time, very tasty aromatic smells of chicken broth begin to spread throughout the kitchen ... mmm ...
The broth is strained and ready.
Throw the noodles into the boiling broth, be sure to stir for a while so that the noodles do not stick together. Brew until the moment of aldente. We turn off the stove, and in the process of settling the noodles will "reach" condition. It is very important not to overcook the noodles, otherwise all our efforts will go to waste. Overcooked noodles are the failure of the entire event.
Now we disassemble the meat into pieces, pour the noodles into a plate, sprinkle with dill, put pepper (who likes it sharper), fragrant bread and invite to the table.
By the way, a final tip: pour the noodles into a wide plate, preferably into a portioned one, so the noodles freeze faster (there is no longer any strength to wait until it cools down).
Bon Appetit!
This requires a fresh chicken carcass, preferably from the category of bio-products, without chemical impurities. It costs so much more, but affects the taste of the soup noticeably. The broth will turn out to be rich, transparent, with beautiful fatty stains on the surface. If possible, choose homemade chicken on a good country “diet”, natural and harmless. The noodles are only cooked at home, the difference will be felt right away. There is no possibility, then we stop at the egg. The rest of the products are chosen according to taste, traditional composition:
- potatoes
- carrot
A boiled egg, cut in two, will decorate the soup plate, and finely chopped fresh herbs will make that even more fun.
The five most commonly used ingredients in chicken noodle soup recipes are:
The cooking process is simple: first, the chicken is cooked until cooked, the foam is periodically removed. Then the meat is cut into small pieces and set aside. Potatoes are placed in the broth in cubes. How to boil - fry from onions and carrots. You can also add carrots with onions raw. Last but not least, noodles, which need about five minutes in boiling liquid to cook. As soon as the noodles float to the surface, the soup can be considered ready - put the meat and let it brew for about 10 minutes. We don’t forget about salt during cooking, about ground pepper too. Any spices for chicken dishes are also suitable.
Additionally, you can add to the noodle and chicken soup:
- frozen vegetable mixes in any composition
- bell pepper
- mushrooms, dried and fresh
- celery
- tomatoes
- green pea
Five Lowest Calorie Chicken Noodle Soup Recipes:
Culinary tricks:
- make the noodles colored by adding carrot, spinach, beet juice to the dough - the soup will look elegant
- it is better not to fry the onion than to overcook
- the choice of spices should be minimal: salt, pepper and fresh herbs