Recipe for noodle soup with chicken breast. Calorie, chemical composition and nutritional value.

Option 1: Chicken noodle soup - classic recipe

Today we will prepare a delicious and simple chicken noodle soup, which I hope will be enjoyed by many. The most important thing in our process is to choose good noodles, preferably durum wheat.

It is also important to choose fresh, tasty chicken; any parts of the bird can be used; drumsticks, wings, fillets, etc. will do. For the rest, we will use the usual set of vegetables - carrots, onions and potatoes. You can always add a few different vegetables of your own to this soup - corn, asparagus, peas, mushrooms, etc. You should serve soup at lunchtime; a hot plate will warm you up and give you strength and energy.

Ingredients:

• Water – 1.5 l
• Chicken wings – 280 g
• Potatoes – 2 pcs.
• Carrots – 1 pc.
• Onions – 1 pc.
• Vegetable oil – 1 tbsp.
• Salt, pepper - to taste
• Noodles – 60 g
• Greens - optional

Cooking process

Prepare all the necessary ingredients. Select the desired parts of the chicken, rinse and dry them.

Prepare a pan that is suitable in volume - transfer the chicken, pour in water. Cook the broth from the moment the water boils for 35 minutes. Remove any foam that will form.

After cooking the broth, prepare the vegetables - peel and wash the potatoes, then cut the potato tubers into medium-sized pieces and place in a pan with the broth. Boil potatoes for 15 minutes.

Peel the onions, rinse and dry. Cut the onion into small cubes.

Peel and wash the carrots, grate the carrots with medium shavings.

Heat a spoonful of vegetable oil in a frying pan, add carrots and onions and fry for 2-3 minutes until golden brown.

Now add the carrots and onions to the saucepan with the soup, and add the noodles there too. Add salt and pepper to the pan to taste.

Cook the noodle soup for 1.5 minutes, then turn off the heat, throw a handful of chopped herbs into the pan. You can serve the soup immediately.

Enjoy your meal!

With mushroom flavor

Thick, hearty soup and juicy pieces of chicken will make a complete lunch for a family of 5-6 people.

Ingredients:

• 1 large chicken;
• 2.5 liters of water;
• 3 medium potatoes;
• 1 carrot;
• 1 onion;
• mushrooms 250 g;
• 1 tbsp. l. salt;
• 0.5 tsp. ground black pepper;
• ground paprika;
• 750 g flour;
• 3 eggs.

Cooking technology:

1. The chicken is cleaned of its entrails, chopped in half and placed in a large pot of water.
2. Finely chop the onions and carrots.
3. After boiling the broth and removing the foam, add salt, onions and carrots. The fire decreases. Cook for 20 minutes.
4. Beat eggs with a pinch of salt into the sifted flour. Steep dough is kneaded. Cover with a bag for 10 minutes.
5. Mushrooms are cut into slices, potatoes are divided into 8 parts.
6. The soft dough is kneaded again with effort for 4-5 minutes and again sent to the bag.
7. Chicken halves in broth, turn over. Potatoes and mushrooms are added.
8. The dough is rolled out from small pieces to a thickness of 1-2 mm. Strips of 3-4 cm are stacked on top of each other, after which they crumble into short noodles.
9. After 20 minutes, the chicken is removed, cut into large pieces, salt and pepper to taste, sprinkled with onions and herbs.
10. The noodles go into the pan and after boiling, cook for no more than 3 minutes.

Option 2: Quick Chicken Noodle Soup Recipe

Chicken wings are tasty not only as smoked appetizers, but the broth made from them is also good. And where there is chicken broth, there are noodles, and a couple of other simple ingredients. Look, the soup will be cooked in less than an hour, and how rich it is!

Ingredients:

• eight large chicken wings;
• two onions;
• 300 gr. potatoes;
• two small carrots;
• high-quality vegetable oil – 30 g;
• two handfuls of homemade or factory-made noodles;

How to quickly make chicken noodle soup

Washing, we clean the skin of the wings from the remains of feathers. Having trimmed the outer third, cut it along the joints and put it in a pan. After adding water, a little more than 2 liters, set it to the highest heat.

Skimming the foam, bring to a boil, adding a little salt, then cook over low heat.

After cutting the potatoes into thin cubes, place them in the pan twelve minutes after the broth starts boiling.

Rub carrots with medium shavings and fry together with onions in vegetable oil until nicely golden.

Add the noodles to the vegetables and continue cooking, stirring, for about seven minutes.

Transfer the contents from the frying pan to the pan, to the almost finished potatoes. Stir thoroughly and bring the soup to readiness within four minutes. Take a salt sample and turn it off.

First dish in a slow cooker

This chicken noodle soup is so easy to prepare that anyone who is far from cooking can master it.

Product composition:

• chicken – 500 g;
• ready noodles – 400 g;
• carrots and onions - 1 pc.;
• tomato and bell pepper – similar amount;
• vegetable oil;
• salt pepper;
• water.

Cooking technology:

1. The chicken, cut into large pieces, is poured with boiling water for 5 minutes.
2. Vegetables are chopped into small strips and fried in vegetable oil in a multicooker bowl for 15 minutes.
3. Chicken, salt and pepper are added to them, after which everything is mixed and fried for another 10 minutes.
4. Pour in warm water, add salt to taste and set the “Soup” mode for one hour.
5. Check the preparation time of the purchased noodles on the packaging. If it is 5-10 minutes, then it is during this time before the end of the “Soup” mode that the noodles need to be inserted into the multicooker bowl.
6. When the cooking cycle is over, add chopped greens and select the “Warming” mode for 10 minutes.

Option 3: Delicious Chicken Rice Noodle Soup

Rice noodles add an unusual taste and color to the dish. Let's add tender corn to the soup, and you'll get a treat suitable for the table of the Chinese emperor. Check the instructions for cooking rice noodles on the branded packaging; we will turn off the heat a little earlier to prevent overcooking.

Ingredients:

• whole chicken breast (both halves);
• 120 grams of rice noodles;
• small onion;
• garlic, ginger, peppercorns;
• carrot;
• small corn of milky ripeness, on the cob;
• a handful of chopped onion feathers.

How to cook

Place the fillet, prepared and cut into slices, into a three-liter saucepan, pour in eight glasses of boiling water and cook for a quarter of an hour, noting the time from boiling. Add the washed onion, right in the husk, three or four cloves of garlic, cut in half, pepper and a teaspoon of ginger. Add salt and cook for another twenty minutes, or a little longer if necessary to bring the meat to softness.

Remove the chicken, add green onions, chopped corn and large carrot sticks into the broth. After boiling, cook for about five minutes and add noodles. It reaches the desired degree of readiness quickly; after three minutes, return the chicken to the pan, add salt and pepper.

Cook the soup for no longer than three minutes, without allowing the noodles to become soggy, and serve the soup hot.

Option 4: Chicken soup with homemade noodles and giblets

A quick and satisfying soup, prepared with a rich broth, and therefore lovers of hot sauces will enjoy it. You can season the finished dish with garlic adjika or liquid hot pepper sauce. Crispy slices of stale bread rubbed with garlic are good for this dish.

Ingredients:

• a liter of rich chicken broth, from different parts of the carcass;
• three hundred grams of chicken hearts and two hundred ventricles;
• one hundred grams of egg noodles;
• onion and carrot - one piece each;
• a spoonful of chopped parsley and onion feathers;
• two tablespoons of butter;
• salt and freshly ground pepper.

Step by step recipe

First cut the giblets in half, removing all inedible parts - films, debris, blood clots, chop into slices one centimeter wide and twice as long.

Wash and peel the vegetables, dissolve the carrots into large shavings, and cut the onion thinly into rings and then into quarters. Sauté with oil before frying and immediately transfer to a bowl.

Place the giblets into the boiling broth and cook for 20 minutes or a little longer, add the sauté and add the noodles. Add salt and spices, cook, focusing on the readiness of the noodles. Divide the finished soup into portions, sprinkle with herbs, and serve with croutons.

Step-by-step instruction

Let's move on to making our chicken noodle soup without adding potatoes. Below is a step-by-step recipe with photos.

Step 1

Peel the carrots and cut into large pieces.

Step 2

Peel the onion and cut into quarters.

Step 3

Now take a large 5 liter saucepan. Place chicken pieces, chopped onions and carrots, as well as salt, bay leaf, and allspice into it.

Step 4

Pour water into the pan and bring to a boil, stirring frequently. Then reduce the heat to low and cook for an hour and a half at a low simmer, skimming off the foam periodically.

Step 5

Strain the broth through a fine sieve into a smaller saucepan (a 3-liter one will do). Let it cool thoroughly and then refrigerate overnight. Disassemble the chicken meat. When the chicken pieces are cool enough to handle, remove all bones, skins and fat and cut the fibers into cubes. Place the meat in the refrigerator overnight.

Step 6

The next day, carefully remove the pot of broth from the refrigerator. Do not rush, it is important for us that the broth does not shake. Remove the frozen fat from the surface of the cooled broth and very carefully, so as not to disturb the sediment at the bottom, pour the broth into another pan. Make sure that the sediment does not fall back into the broth, but remains in the first pan. This will allow our soup to be light and transparent.

If you are preparing just broth and not soup, then it is at this stage that you should stop and pour it into freezing molds, or add it to the dish for which you needed it.

Step 7

We continue to prepare our chicken soup. Bring the broth to a boil and let it simmer for 10 minutes to make it more concentrated. Carefully add chicken pieces to the broth.

Step 8

Now add the egg noodles. Cook, stirring constantly, until the noodles are soft (check the noodle package for cooking times). Add salt and spices to taste. You can also add a pinch of finely chopped dill at this stage.

Option 5: Chicken noodle soup with mushrooms

The soup is very similar to dishes of Central European cuisine, although not only Hungarians and Romanians noticed the excellent compatibility of mushrooms, noodles and chicken. Similar soups are prepared throughout the continent, from Scandinavia to the Mediterranean coast.

Ingredients:

• boiled boneless chicken – 200 grams;
• one hundred grams of champignons, one carrot, one onion and one parsley root;
• fresh egg;
• a third of a glass of flour;
• one and a half liters of clear chicken broth;
• clove of garlic;
• celery root;
• a spoonful of tomato and the same amount of oil;
• salt and chopped parsley.

How to cook

Roots and carrots, peeled, washed and coarsely grated, together with chopped onions, are sautéed until a rich amber color. Wash and cut into beautiful slices, including the cap and stem, and place the champignons along with the fried mushrooms in a boiling broth.

Knead the dough from an egg, first-grade flour and fine salt, adding a couple of tablespoons of water. Roll out thinly and, without letting it dry out too much, cut into narrow noodles. Finely chop the garlic and add it to the soup, followed by the chicken, sauteed meat and noodles. Add the tomato, stir gently, cook at low boil for about ten minutes, then check the readiness of the noodles.

Add salt if required, add pepper to taste and sprinkle with herbs. The color of the soup can be enhanced by adding paprika; in the original recipe, pieces of dried sweet pepper are added.

Chicken noodle soup is delicious, but for the most part all recipes are somewhat monotonous and can quickly get boring. But pasta and boiled chicken go well with a huge variety of foods, so open your notepad and take notes!

Thick chicken soup with homemade noodles, seasoned with fried tomatoes, is very similar to lagman. There's no need to even cook and add beans or other legumes, just open a can of soy in the tomato, heat it up and add it a few minutes before turning it off.

Those who don’t like tomato can season the soup with canned brain peas. A couple of spoons - and the dish is almost unrecognizable, and with what delight the children hunt for peas!

Any of the soups offered is very tasty, paired with smoked chicken breast. And don't forget about the croutons! Fried bread with eggplant caviar or adjika stimulates the appetite, and the soup disappears from plates at an enviable speed.

Option 6: Chicken soup with homemade noodles

Soup from chicken legs cooks quickly, a little longer than from white chicken, but it comes out noticeably richer. Whether to add potatoes or just make do with pasta is up to each housewife to decide for herself, but the basic one is considered to be a simple and beautiful soup with potato slices.

Ingredients:

• one large leg;
• a head of bitter onion and large, sweet carrots;
• 400 gr. potatoes;
• one and a half tablespoons of refined oil;
• fresh dill.

For the noodles:

• two eggs;
• five tablespoons of high-grade flour.

Step-by-step recipe for chicken soup with homemade noodles

Place the washed leg into the pan and add two liters of filtered cold water. Do not put in boiling water, this will not speed up the cooking, but will ruin the taste of the broth. Bringing it to a boil over intense heat, carefully remove all the foam from the broth, then cook under the lid, setting the heat to the lowest setting. The broth should not boil intensely; it is advisable that its surface should only be slightly agitated.

Having put in the broth, we immediately start making noodles. Pour the eggs into a bowl, add a little salt and beat until foamy. While stirring the egg mass with a fork, gradually add the sifted flour. First, you can add three spoons, then, kneading thoroughly, add no more than one at a time. You need to knead the dough for a long time until it becomes soft.

Place it on the table and roll it out into a very thin layer. It is convenient to do this on a surface sprinkled with flour or a linen tablecloth. It should also be lightly dusted with flour.

After scattering a little flour over the layer, rub it with your palm over the entire surface. Leave the dough for about five minutes, then roll it into a loose roll. With a well-sharpened knife, cut into thin strips. Having unfolded them, we lay them out on the tablecloth and, if necessary, shorten them.

After boiling the chicken for fifty minutes from the start of boiling, take it out and cool slightly. After removing the meat from the bones, we separate it into fibers or cut it into pieces.

Cut the potatoes into small cubes and add them to the boiling broth along with the meat.

Slowly sauté the onions and carrots in vegetable oil until golden. Do not put the vegetables together; first bring the onion to transparency and only then add the carrots.

When the cooked potatoes become soft, put our homemade noodles in the pan and immediately add the fried vegetables. After adding salt, cook over low heat for about fifteen minutes, until the noodles are soft. A couple of minutes before it’s ready, add a tablespoon of finely chopped dill to the soup.

homemade noodles

Soup with homemade noodles will turn out incredibly tasty and rich.

1. To prepare it, pour 1/3 teaspoon of salt and 200 grams of flour into a dry container.

2. Next, in a separate plate, beat 2 raw chicken eggs and carefully pour them into the flour.

3. Mix the dough thoroughly, it should be homogeneous and elastic. If the dough sticks to your hands, add a little flour.

4. Place the finished dough in a bag and place it in the refrigerator for 30 minutes.

5. Now the dough must be divided into pieces 2-3 cm wide and then each piece thinly rolled out to 0.5-1 mm.

6. Sprinkle the rolled piece with flour and cut into pieces 5-7 cm wide.

7. Let the dough dry a little, and you can cut the noodles. Choose the noodle size according to your personal taste.

Chicken noodle soup

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Ingredients

general information

Total cooking time

1 hour 20 minutes

Active cooking time

20 minutes

Complexity

Easy

Number of servings

Step-by-step recipe with photos

Remove the chicken from the broth, cool slightly, separate the meat from the bones and cut into strips.

Advice.
If you cooked the broth on the wings or drumsticks, you can leave them whole in the soup without separating the meat from the bones. Throw away the onion that was cooked in the broth - it has already given up all its flavor and beneficial properties to the broth.

Peel the onion and chop finely. Grate the carrots on a coarse grater (or a grater for Korean carrots). Heat a little vegetable oil in a frying pan, add the onion and fry, stirring, for 4-5 minutes. Add carrots, stir and fry vegetables for about 4 minutes. Add roasted vegetables to the soup. Return the chicken meat, cut into strips or whole wings/drums, to the pan. Then add vermicelli and cook the soup for 3 minutes, until the pasta is ready.

Advice.
In order not to make a mistake with the cooking time and not to overcook the pasta, look at the packaging of the pasta and cook according to the time indicated on the package.
If the soup is prepared with small pasta, the cooking time of which is no more than 3 minutes, you can simply put the pasta in the finished soup and remove the pan from the heat. In 10-15 minutes, while the soup is infused, the pasta will be fully cooked. Add salt to the soup, if necessary, to taste and pepper with freshly ground pepper.
Turn off the heat, add chopped herbs and let it brew under the lid.

Chicken breast and noodle soup

Soup with chicken breast and vermicelli/noodles - a recipe for every day without too much fuss! If you don’t have time to cook, but want to eat homemade food, then this is for you. Fast, simple and inexpensive!

• Water 2 l
• Chicken breast 300 g
• Vegetable oil 2 tbsp.
• Noodles 150 g
• Greens to taste
• Parsley (root) 1 piece
• Onion 1 piece
• Carrot 1 piece
• Spices to taste
• Salt to taste

Calories: 262 kcal

Peel the onion and cut into cubes.

Peel the carrots and cut into cubes or grate.

Finely chop the greens.

Fry onions and carrots in heated vegetable oil.

When the chicken meat is ready, remove it from the pan for further slicing and instead of the breast, place the chicken meat in the broth.

After the soup boils, add the noodles and stir immediately.

Cut the fillet into cubes and place in a saucepan. Cook until noodles are done, 5-8 minutes.

Serve in a beautiful plate, garnished with herbs or croutons.

Tip: learn how to make homemade croutons for soup from this article.

Bon Appetit everyone!

Cook with your soul and then all your dishes will turn out delicious!

Cook-technologist. Her second education is a herbalist. I'm on social networks: OK, VK Diploma

Dietary option with chicken fillet

Ingredients:

• 1.5 liters of water;
• 300 g chicken fillet;
• 200 g broccoli;
• 2 tbsp. spoons of low-fat processed cheese;
• 100 g rice noodles;
• 1 tbsp. l. olive oil;
• 2 celery stalks;
• 1 carrot;
• white parsnip root;
• half an onion;
• 0.5 tsp. spices for chicken;
• any greens (dill, parsley, cilantro).

Cooking technology:

1. The chicken breast is filled with water and placed on the fire until it boils. After removing the foam, add 1-1.5 teaspoons of sea salt and chopped celery. Cooking time for meat is 20 minutes.
2. All vegetables are chopped as finely as possible, broccoli is disassembled into inflorescences.
3. In a separate pan, cook rice noodles in boiling water for 10 minutes.
4. The chicken is disassembled into fibers. Add vegetables, except broccoli, to the soup for 5 minutes.
5. At the end are broccoli, chicken, rice noodles and chicken spices. Processed cheese is mixed with one spoon of broth and, together with a spoon of olive oil, is also added to the soup.
6. The finished dietary soup is brought to a boil and the heat is turned off.

You can add salt and fresh herbs in plates after serving.

Chicken noodle soup - classic recipe

Let's start with the classic recipe - chicken noodle soup. Before we begin the step-by-step recipe, let's check if we have all the necessary ingredients.

Ingredient recommendations:

• You can use a whole chicken or a “soup kit” for the soup. Any part of the hen will do.
• It is advisable to use potatoes with low starch content. These are varieties Radonezhsky, Impala, Karatop, Udacha and the like.

The dish must be allowed to brew - this is how a bouquet of taste is formed. Pour the soup into bowls, add chopped herbs and enjoy a delicious lunch.