Prepare a light and nutritious first course, not loading the stomach, you can simply and quickly, cooking chicken soup with noodles. To do this, you can use parts of chicken carcass, and replace noodles with pasta, teeming with varieties and varieties in trade networks.
But, of course, soup, cooked on broth from a domestic chicken with the addition of noodles on old grandmother's recipes, does not go with it, in any comparison for the richness of taste and aroma. To give the dish special flavor qualities, it is added potatoes, sweet peppers, eggs and other ingredients at your discretion.
Such a soup can also be prepared in a dietary version, light, useful, avoiding roasting ingredients.
Chicken soup with homemade noodles and potatoes
Ingredients:
- chicken - 850 g;
- potato tubers - 600 g;
- onion medium size - 2 pcs .;
- carrots of medium size - 2 pcs .;
- vegetable oil - 75 ml;
- eggs of chicken - 2 pieces;
- flour - 100-150 g;
- purified water - 2.5 l;
- salt - to taste;
- peas of sweet pepper - 4-5 pcs .;
- laurel leaves - 2 pieces;
- fresh parsley and dill greens - to taste.
Preparation
We wash the chicken thoroughly, put it in a saucepan, add one peeled carrot, onion, peas and bay leaves, fill it with purified water and cook until meat is ready.
In the meantime, let's deal with noodles. The recipe for homemade noodles for chicken soup is quite simple. To the egg yolks from the two eggs, pour the flour and start a very steep dough. Roll it as thin as possible, and leave it on the table to dry for twenty five minutes. Then turn the dough into a roll, and cut it with a thinly sharp knife or let it pass through the noodle.
From the finished broth we take out the carrots and onion with a jerk and throw it away. Then we take out the chicken, separate it from the bone, divide it into fibers and return it to the pan.
Potatoes are rid of the peel, cut into cubes and thrown into the broth. The remaining carrots and onions are peeled, crushed with straws and cubes, browned in a frying pan with vegetable oil and sent to a saucepan. Season with salt and cook until soft potatoes. Then we throw cooked noodles, chopped fresh dill and parsley and cook for another five to seven minutes.
Chicken soup with noodles and eggs in a multivark
Ingredients:
- chicken - 700 g;
- Potato tubers - 500 g;
- onion medium size - 1 pc .;
- carrots of medium size - 1 pc .;
- sweet Bulgarian pepper - 1 piece;
- eggs of chicken - 2 pieces;
- flour - 100-150 g;
- purified water - 2.5 l;
- salt - to taste;
- spicy herbs - to taste;
- peas of sweet pepper - 4-5 pcs .;
- laurel leaves - 2 pieces;
- fresh parsley and dill greens - to taste.
Preparation
To make homemade noodles from eggs and flour, knead the steep dough and roll it out on a table with a very thin layer. Let's dry a little, and cut it with a noodle or, turning the dough with a roll, crush it with a sharp knife.
We wash the chicken, cut it into pieces and add it to the multivark capacity. Onions are cleaned and put to the chicken whole or cut in half, and carrots and sweet peppers cut into strips.
This recipe implies the use of chicken meat grown in industrial conditions. If you use a domestic chicken, you must initially boil the chicken meat for an hour, and then add all the vegetables and other ingredients according to the recipe.