Chicken soup with homemade egg noodles step by step with photos – Classic recipe for chicken noodle soup without potatoes

Ingredients:

• Chicken - 1 pc.
• Onions - 2 pcs.
• Carrots - 2 pcs.
• Potatoes - 2 pcs.
• Garlic - 1 head.
• Bay leaf - 2 pieces
• Bunch of green onions - 1 pc.
• Bunch of green parsley onions - 1 pc.
• Spices: cardobenedict (Imereti saffron) - 1 pinch, cloves - 6 pcs., black peppercorns - 10 peas, ground nutmeg
• Vegetable oil for frying onions and carrots
• Salt

For making egg noodles

• Wheat flour
• Water - 1/2 cup
• Chicken eggs - 4 pieces
• Salt

Recipe for chicken soup made with homemade noodles. The chicken is boiled with onions and carrots; a dough is made from eggs, water and flour, from which the noodles are rolled out. Egg noodles are boiled in chicken broth along with chicken and fried, resulting in incredibly tasty chicken soup.

The chicken soup recipe described below is prepared in several stages - boiling the chicken and obtaining a clear chicken broth, preparing egg noodles, and of course, preparing chicken soup from chicken broth, egg noodles and frying vegetables. So, I’m describing how to cook chicken noodle soup.

Wash the chicken that we are going to use for cooking chicken soup thoroughly (naturally, it should not be frozen under any circumstances!), put it in a larger cauldron or pan, and fill it with cold water. We peel the carrots and onions, use one vegetable at a time to boil the broth, the second copies will be used later for frying. We simply peel the carrots, but stick about 6 cloves into the peeled onion (this will make it easier to remove the spent spices from the broth later).

We put one carrot and one onion (with cloves) in a cauldron or saucepan where we will cook the chicken soup, turn on the stove, and while our chicken soup broth is cooking, you can start preparing the egg noodles.

Egg noodles

To prepare egg noodles, sift a couple of glasses of wheat flour into a deep basin or on the surface of the table (I use a basin so as not to stain the whole kitchen with flour, but in fact, kneading the dough for egg noodles on the table is much more convenient and correct). Sifting flour saturates it with oxygen, the dough made from such flour turns out tastier.

Break four eggs into the middle of the basin,

And pour half a glass of lukewarm boiled water,

Knead the egg noodle dough by hand in a bowl until the dough is no longer liquid, after that,

Pour the flour remaining in the basin, not mixed into the dough, onto the table and knead the stiff dough to prepare egg noodles, adding additional flour from the pack if necessary. Cover the resulting dough with a bowl and let it sit for 20-30 minutes, and only after that you can start preparing the egg noodles themselves.

From the dough that has settled under the bowl, cut off a small piece (about the size of half a fist),

We distribute a small amount of flour over the surface of the table (so that the dough does not stick to the table when rolling), and using a rolling pin, first roll out the dough into a flat cake,

And then, into such a thin pancake. The thinner you roll out the dough, the better it will be! Next, you need to leave the rolled out dough to dry for 15-20 minutes, and after the specified time has passed, be sure to dust the surface of the dough with a small amount of flour. This is necessary so that when rolling, our dough does not stick together.

Roll the dough for egg noodles into a sausage like this:

Then cut the sausage into thin slices,

Unroll the cut dough and voila! We get homemade egg noodles, which are great for making delicious chicken soup!

Instant noodle soup "Rollton"

Preparing the soup according to this recipe will take very little time. The following set of products will be required:

• 1 chicken leg;
• 3 medium potatoes;
• 1 onion;
• egg noodles "Rollton";
• 1 tbsp. l. vegetable oil;
• fresh herbs, table salt and other seasonings - determine the quantity according to your own taste.

Cooking time – 60 minutes.

Calorie content – ​​92 kcal.

Details about preparing the dish:

1. Rinse the chicken meat thoroughly, add cold water to the pan and place on the stove. Cook until the chicken leg is done.
2. Prepared vegetables must be peeled and washed thoroughly.
3. Cut the onion into small cubes and fry in a frying pan with vegetable oil until golden brown.
4. Cut the potatoes into small pieces, and thoroughly wash, dry and chop the prepared greens.
5. Remove the finished meat from the broth, cool slightly and separate from the bone. Divide into small pieces and add back to the broth.
6. Salt the broth and add chopped potatoes. Cook for a few minutes until the potatoes are half cooked.
7. Add Rollton noodles and cook for another 4 minutes.
8. Add chopped herbs and necessary seasonings and boil the soup for 2 minutes. Remove from the stove.

Soup with stewed meat and noodles is prepared very quickly.

Counting calories? Follow the link to find recipes for dietary vegetable soups.

Children will love the creamy chicken broth soup cooked according to this recipe.

Making chicken soup

A small disclaimer... while we were preparing the chicken noodles, the preparation of the broth, and the preparation of vegetables for the soup actually did not stop... I just separated this stage from all the others so that there would be no confusion. Everything was done in parallel, accordingly, my advice is that if, when producing noodles, you need to wait, for example, for the layer of rolled out dough to air dry, then in these 20 minutes you can cut vegetables, or do something else useful for preparing chicken soup...

... For example, do not forget to remove the foam as it forms, without this, we will not get clear chicken broth,

As soon as the broth has boiled for about 15 minutes, gather together a bunch of parsley and a bunch of green onions, wrap them with thread, cut off the stem part,

And add onion and parsley stalks to the chicken, the broth will be tastier and more aromatic with it. Next, after laying the stems, and when the foam stops intensively appearing on the surface of our future chicken soup, you need to close the cauldron with a lid and cook the broth at moderate temperature for another 50-60 minutes until the chicken is completely cooked. Well, while our chicken soup is cooking,

Grate the remaining carrots on a coarse grater and cut the second onion into medium cubes,

Fry the onion until golden brown in a small amount of vegetable oil,

Then add grated carrots to it, and fry the vegetables together for another 10 minutes. After our frying is ready, remove it from the heat and put the pan aside until the time comes to season our chicken soup with vegetables.

Grind 1 pinch of saffron with a small pinch of salt in a mortar, then pour about a couple of tablespoons of chicken broth into the mortar, leave it for 5 minutes and...

pour the prepared saffron into the chicken broth, 10 minutes before the end of the chicken’s complete cooking time (the same 50-60 minutes mentioned above). Along with the saffron, add a dozen black peppercorns and a couple of bay leaves to the chicken soup, add salt to taste and cook the soup for the remaining 10 minutes until the chicken is cooked, after which,

Use a slotted spoon to catch it from the cauldron and transfer it to a separate dish: chicken and onions, carrots, parsley and green onions used for boiling the broth. We throw away the vegetables, and let the chicken cool, after which

We sort the chicken (separate the meat, throw away everything else - skin, bones and sinews),

And we throw the chicken meat back into our chicken broth,

We peel the potatoes, cut them into cubes, and put them in a cauldron,

Next (but always on the condition that our chicken soup is boiling - otherwise the noodles will stick together!!!), add the egg noodles to the pan with the chicken soup, immediately mix everything thoroughly with a ladle, let the chicken soup and egg noodles simmer for 10 minutes, after which,

add fried vegetables to chicken soup,

and immediately add chopped parsley and green onions, and coarsely chopped cloves of peeled garlic to the cauldron

Mix everything, cook our chicken noodle soup for another 10-15 minutes, after which,

The finished chicken soup is poured into deep bowls, the soup is sprinkled with freshly ground black pepper on top, and immediately served hot! Everyone, enjoy your meal and good luck making the above Chicken Egg Noodle Soup recipe.

To prepare we need

• 800 grams of chicken meat;
• 2 onions;
• 5 peas of allspice;
• A couple of medium carrots;
• Half a teaspoon of ground black pepper;
• 2.5 liters of water;
• 1-2 medium sized tomatoes
• A couple of laurel trees;
• Salt to taste;
• A little vegetable oil.

For the noodles:

• 6 yolks and one whole egg;
• 2 tablespoons warm water;
• 250 grams of flour;
• Half a teaspoon of salt.

Useful tips and tricks

The following tips will help you make chicken soup delicious:

• When cooking broth, poultry should always be filled with cold water; it is also advisable to pour out the first broth, in which all the contaminants and harmful additives that are fed to the chicken accumulate;

• Do not allow the soup to boil, otherwise the meat will become tough at the end of cooking;
• The dish will be more flavorful if you cook it with the addition of dark meat from a poultry carcass.

Today, there are several dozen recipes for preparing delicious chicken soup. Among them there are several with the addition of noodles.

Recipe: Egg noodles with chicken broth. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of Egg Noodles with Chicken Broth.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of Egg noodles with chicken broth is 62.3 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Recipe with cloves

Chicken noodle soup, the recipe for which is published later in the article, has another name - Ghent style.

What ingredients will you need?

For the dish you need to take:

• chicken carcass – 1 pc. (by 1.3-1.5 kg);
• dry thyme – 4-5 sprigs;
• cloves – 3-4 pcs.;
• garlic – 1 clove;
• leeks (white parts), celery stalks, carrots, onions - 2 pcs.;
• butter – 60-70 g;
• chicken egg yolks – 2 pcs.;
• nutmeg – 1-2 pinches;
• lemon/lime juice – 2 tsp;
• potatoes - 5-6 tubers;
• cream (fat - more than 20%) - 1 tbsp.;
• salt.

The indicated quantity of products is designed for 2-2.5 liters of water.

Step-by-step cooking process

The cooking process includes several stages:

1. The bird needs to be washed under running water and cooked for approximately 70-90 minutes. After boiling and removing the foam, you can add thyme, cloves, and 1 whole peeled onion.
2. In butter you need to fry the half rings of the remaining onions, pieces of leek and celery, and grated carrots. Cook all vegetables until soft, stirring frequently.
3. You will need to remove all the meat from the finished bird carcass, return it to the broth, and discard the bones. Frying, grated garlic, and potato cubes are also added to the soup.
4. When the dish boils, you need to pour a mixture of cream and beaten egg yolks into it. The mixture should be cooked for 6-7 minutes, but not brought to a boil.

The last to be added are nutmeg and lemon juice. After this, the soup is turned off, closed with a lid and left to infuse for a quarter of an hour.

Rules for serving dishes, decoration

The first course is served hot with fresh chopped parsley.