The easiest way to feed the whole family, young and old, is to make a big pot of chicken soup. There are more variations of chicken soups than there are stars in the sky, but there are still the most universal recipes, time-tested and approved by the satisfied faces of our children. One of these recipes is chicken soup with noodles and potatoes; a recipe with a photo will help novice housewives with minimal culinary experience cope with the task. Labor costs are small, the result is one hundred percent. The main thing is to remember what needs to be put into the pan and for how many minutes to cook. Let's look at the problem step by step.
Ingredients for 2 liters of water:
- medium chicken fillet - 1/2 pcs.
- potatoes - 3 pcs.
- carrots - 1 pc.
- vermicelli - 1/3 cup
- bay leaf - 1 pc.
- salt - 2/3 tbsp.
- sunflower oil – 30 ml
How to make chicken soup with noodles and potatoes
Step 1. Chicken. 30 minutes.
Fill the pan with 2 liters of water and put it on the fire. Wash the chicken fillet and place it in water, add bay leaf. Instead of breast, you can use any part of a chicken carcass, but fillet is its most dietary part.
Now you should wait until the broth boils and do not miss it. During the boiling process of any meat broth, foam forms on its surface, which it is advisable to remove. If the foam is not removed, the broth risks becoming cloudy. After boiling, reduce the heat on the stove to medium. Cook the chicken for about 30 minutes.
Step 2. Potatoes and carrots. 15 minutes.
So, the chicken is cooked, and we are preparing the remaining ingredients. Peel and wash the potatoes and carrots. Cut the potatoes into small strips and add them to the broth.
Three carrots on a grater or cut into strips.
In order for the finished soup to have a beautiful color, the carrots should be fried in sunflower oil until half cooked, that is, for 5 minutes.
Step 3. Vermicelli. 10 minutes.
15 minutes after adding potatoes to the soup, add vermicelli and count another 10 minutes, after which turn off the heat.
Add salt to taste and, if desired, season the finished soup with finely chopped fresh herbs.
When serving chicken soup with noodles and potatoes, do not forget to put a piece of chicken meat in each plate. If you want the soup to look like the photo, sprinkle it with a little freshly ground pepper.
Clear soup
Transparent broth with chicken, noodles and potatoes is a light, dietary dish that will be an excellent option for lovers of a healthy diet.
Products:
- chicken breast – 400-500 g;
- vermicelli – 120 g;
- carrots and onions – 2 pcs each;
- potato tubers – 3 pcs;
- sugar – 10 g;
- salt, spices, herbs.
Add water to the chicken breast and bring to a boil. It is recommended to drain the first broth, as it contains excess fat and harmful substances. Pour water back into the meat, add the peeled onion and cook again for 50-55 minutes.
The carrots must be grated, the onions cut into rings, the potatoes cut into cubes or small cubes. The onion and carrots should be poured into the pan, after 8-10 minutes , potatoes, after another 7-8 minutes, pasta with spices and herbs. After 3-4 minutes, the aromatic dish is ready.
Chicken soup with noodles and potatoes
Chicken soup with noodles and potatoes is a hearty dish that can be prepared at any time of the year, since the products contained in these recipes can be found on the counter of any store or market.
The main important rule for preparing any dish is the freshness and naturalness of the products. Try to always cook with fresh ingredients so that your dishes delight you and your loved ones.
Chicken meat is rich in healthy vitamins and proteins, which help saturate the body and maintain it in this state for a long time. If you love meat, then chicken is the most dietary of all, and can be eaten every day. The main advantage is that you can cook it however you wish: bake, fry or boil.
Potatoes are also a very nutritious product for the human body, so they are often prepared separately and added to soups. It has a gentle effect on the gastrointestinal tract, as well as on the body as a whole.
Vermicelli has been familiar to us since childhood, since in most cases children love this particular delicacy, both in soups and simply boiled spaghetti. It is best to consume spaghetti soups immediately after cooking, as they tend to swell and soften.
Chicken soup with noodles and potatoes
Cooking: 15 minutes
Chicken soup with noodles and potatoes is a common dish in many families. But if you have never tried cooking it before or your culinary practice has just begun, you can safely use this recipe.
Cooking secrets
If we look at the ingredients for the soup, everything is easy and simple. We will use chicken to boil the broth, and the rest will only need vegetables and some noodles, which everyone loves. Many children simply love to catch noodles with a spoon, so you will feed both adults and children.
Of course, soups are best for lunchtime. A nutritious hot soup will always be received with a bang, you will only serve spoons to everyone, and the plates after dinner will be empty, because every last drop will be eaten. You can heartily feed the whole family with soup, and there will also be some left over for tomorrow if you cook the soup in a large saucepan. The soup can be stored in the refrigerator for 2-3 days without any problems, so if you cook the soup on Monday, you can rest until Wednesday.
To fill the soup, you can use not only vermicelli, but also any cereal: buckwheat, rice, millet. Chicken soup with barley will also be delicious.
How to make chicken soup with noodles and potatoes
Place the washed piece of chicken in a saucepan filled with water. Boil chicken broth for 30 minutes. Salt the broth.
Water can be used filtered, purified or from the tap. You need to put the chicken in cold water to cook a rich broth. It needs to be cooked at a low simmer.
Peel the potatoes and cut them into elongated cubes.
When the broth is cooked, add chopped potatoes to the soup and continue cooking the soup. Keep it on high heat until the soup boils, then reduce the heat.
Chop vegetables (carrots and onions). Grate the carrots and chop the onion into cubes.
Celery and a little garlic are also suitable for overcooking vegetables. You can add them if you wish. For a dietary option, you can add a little fresh zucchini.
Fry vegetables in olive oil, then remove from heat. Fry vegetables until soft for 5 minutes.
In general, you can use any type of vegetable oil: sunflower, corn or olive like mine.
When the potatoes are cooked, add the cooked vegetables to the soup. Let it boil for 3 minutes.
Then put thin vermicelli into the soup, stir the soup immediately so that the vermicelli does not stick together. Cook the soup with noodles for 2-3 minutes. Then remove from heat and let the soup brew for 15 minutes.
Pour the soup into broth bowls, serve, adding a little black pepper and herbs.
It is advisable to remove the meat from the soup before serving, remove the bones and put the chicken pieces back into the soup so that you can eat it without problems. Finely chop the dill and add to the soup for everyone.
Milk soup
Milk broth is a very unusual dish that will be especially useful for children. It is light and easy to prepare, and its taste is delicate and mild.
Products:
- chicken breast – 200 g;
- milk – 1.5 l;
- vermicelli – 50-70 g;
- cream – 120-140 g;
- porcini mushrooms – 150-170 g;
- potatoes - 3 pcs;
- onion and carrot – 1 piece each;
- cilantro, parsley, celery - ½ bunch.
The washed breast should be cut into portions, pour in milk, bring to a boil and leave to simmer for another 25-30 minutes. After this, add chopped potatoes, porcini mushrooms and chopped cilantro.
Peel the onion and carrot and fry in hot vegetable oil until golden brown, also add to the pan along with the vermicelli. After 7-8 minutes, add cream with chopped parsley and celery to the products. After 12-15 minutes the dish is completely ready.
Classic recipe with chicken broth
With such a diet, we seem to be returning to the kitchen of our grandmothers, who always knew how to deliciously feed the whole family.
- chicken carcass – 1-1.5 kg;
- carrots – 2 pcs.;
- onions – 2 pcs.;
- egg;
- flour - about a glass;
- potatoes – 3-4 pcs.;
- vegetable oil – 2.5 tbsp. l.;
- salt;
- fresh herbs;
- Bay leaf.
We will prepare it in the following way:
- Wash the chicken thoroughly outside and inside. Fill with cold water and put on fire.
- We clean all the vegetables and put one carrot and onion in the oven to bake, placing the products on a parchment sheet.
- Place them in the broth; as soon as it boils, be sure to skim off the foam. The cooking time for chicken is not indicated, as it depends on the type of meat (homemade or store-bought), and also on the size of the carcass.
- Now let's make noodles. To do this, shake the egg a little, add 0.5 tbsp. l. butter and, adding flour, knead the dough.
- We leave it to “rest”, divide it into 4 equal parts, roll it out thinly and cut into strips, which we dry on a baking sheet in the oven.
- We make the dressing by sautéing the remaining vegetables in vegetable oil.
- Strain the broth, removing the onions and carrots, which have already done their job. Break the chicken into pieces and put it back into the pan. Place on the stove and salt the mixture.
- Peel and cut the potatoes into cubes and add to the soup.
- As soon as it boils, add the noodles and after 5 minutes fry with the bay leaf. To prevent the broth from darkening, remove the bay leaves at the end of the process.
Add chopped herbs and let the soup brew.
Green soup
Green chicken broth with the addition of vermicelli and potatoes will definitely appeal to fans of bright, original and extremely tasty first courses.
Products:
- chicken wings or drumsticks – 800-900 g;
- potatoes – 6-7 pcs;
- carrots – 2 pcs;
- bulbs – 2 pcs;
- vermicelli – 250-300 g;
- dill or parsley - a bunch;
- aromatic herbs, salt.
The pan is filled with water, after which you need to pour the washed parts of the chicken carcass into it and bring to a boil, after which the broth simmers for another 25-30 minutes. After this, remove the chicken from the pan and add the potatoes, cut into cubes, into it.
The onions must be cut into small cubes and fried in a frying pan until golden brown, then add the grated carrots, after 1-2 minutes pour the vegetables into the dish. Tear or chop the boiled chicken meat into pieces and also add to the pan.
When the potatoes are cooked until half cooked, you need to add vermicelli to the broth. After 3-4 minutes, sprinkle thickly with finely chopped herbs - and you can serve.
Cooking with egg
When a simple light broth is served with a boiled egg, the dish takes on a particularly appetizing appearance. Not everyone knows this version of a hearty dish based on an old recipe.
- any parts of chicken – 0.5 kg;
- large carrots;
- onion;
- green onions – ½ bunch;
- parsley root;
- potatoes – 2 pcs.;
- eggs – 3 pcs.;
- garlic – 2 cloves;
- vegetable oil for frying vegetables;
- salt.
We take the following steps:
- Let the meat cook together with the parsley root, skimming off any foam that appears.
- At this time, wash and peel all vegetables.
- Cut the potatoes into any shape and soak them in cold water to get rid of excess starch.
- In a frying pan heated with oil, first heat the onion, cut into cubes, along with chopped garlic. Add chopped green onions and grated carrots. Sauté until done.
- As soon as the chicken is cooked, strain the broth, removing the parsley. Cool the meat and, dividing it into pieces with your hands, place it back into the pan.
- Place the potatoes and let the mixture simmer for 5-10 minutes. Add the noodles and sauté, add some salt.
- In a cup, beat the eggs with a fork and pour into the broth in a thin stream, stirring constantly.
In 2-3 minutes the soup will be ready. Serve in deep plates, sprinkled with fresh herbs.
