Recipe: Lagman noodle soup with chicken in chicken broth. Calorie, chemical composition and nutritional value.

Lagman with chicken cannot be considered classic. This is rather a modern interpretation of an authentic recipe that was created in Central Asia. The dish is not only easier to prepare, but also, which is important for most housewives, more budget-friendly. Well, it’s lower in calories, although it doesn’t reach dietary levels. The main thing remains - thickness and satiety. It is for these qualities that men adore lagman soup. Well, at least my male friends do. No one has ever left the table without supplements. Therefore, I recommend choosing one of the largest pots, especially if you are expecting guests. Lagman is interesting because it is both a soup and a second dish. The cooking technology is basically the same, the difference is in the amount of broth. For a thick soup for 4-5 servings, 1.5 liters of rich chicken broth is enough. One of the main ingredients is homemade noodles. But if you don’t want to bother with preparing it, then you can easily get by with a store-bought one. I recommend buying noodles or spaghetti made from durum wheat - they won’t get overcooked and will retain their shape.

Lagman with chicken in a slow cooker recipe step by step

A friend of mine completely abandoned the traditional method of preparing lagman. She doesn't even use a gas stove. I replaced the open fire with a modern kitchen device - a multicooker. I won't say that it's time-saving. But from the point of view of cooking technology, everything is respected. I tried her lagman with chicken and potatoes several times. It turned out divine and sooooo filling. If you have a slow cooker, I think this recipe will be useful to you. It is slightly different in preparation from the classic recipe, but this is not at all scary, considering that we already broke the rule - we use chicken breast instead of beef.

Ingredients:

• chicken breast - 1 piece (500-600 g);
• large tomatoes - 2 pieces;
• onions - 2 pieces;
• carrots - 3 pieces;
• green radish - 1 large;
• potatoes - 3 medium tubers;
• noodles - 300 gr;
• 2 cloves of garlic;
• vegetable oil – 3=4 tbsp. spoons;
• spices for lagman - half a tablespoon;
• 2-3 cloves of peeled garlic;
• greenery.

For the photo recipe we used a Polaris multicooker. If you have a slow cooker from a different brand, the recipe will still work, you just have to adapt it a little.

How to cook lagman with chicken in a slow cooker

1. Peel 2-3 garlic, cut into halves. Pour vegetable oil into the multicooker (it should cover the bottom of the pan). Turn on the “frying” mode. Add garlic to hot oil.
2. Cut the chicken fillet into pieces. We send it to the slow cooker to fry.
3. Fry with the lid open, turning occasionally so that the chicken cooks evenly.
4. While the chicken is fried along with the garlic, prepare the vegetables. You will need quite a lot of them.
5. The carrots need to be chopped. It is convenient to use a combine for this. You can simply chop it into small cubes with a knife.
6. Next we chop the radish. But you can simply cut the vegetable into small cubes. It's a matter of taste. But if you still use a combine, you can chop it faster with it.
7. Cut the onion into medium cubes.
8. We clean the bell pepper and cut it into cubes.
9. We also cut the tomatoes into cubes.
10. Cut the potatoes into cubes.
11. Don't forget to turn the chicken over and make sure it cooks evenly. It will take about 15-20 minutes.
12. When the chicken is ready, remove the fried garlic from the pan.
13. Add chopped onions and bell peppers to the chicken meat. Mix.
14. After two minutes, add grated carrots and radishes to the pan. Don't forget to mix.
15. After another two minutes, add tomatoes and potatoes.
16. It's time for the spices. I recommend making your own mixture. And if you buy, then only in trusted places. What seasonings are included in the mixture (star anise, ground black pepper, coriander, dried chili, cumin, garlic). Don't forget about salt. I use a large marine one.
17. Pour hot water into the pan. How much depends on the volume of your multicooker and taste preferences. For soup, add more water. For the second - less, but in any case, the vegetables must be covered with water by at least 2 cm.
18. Select the “Soup” mode. In an hour, our chicken lagman will be completely ready.
19. While the soup is cooking in the slow cooker, boil homemade noodles on the stove. If you don’t have it, you can use a store-bought one, it’s not a big deal. But still the taste will be slightly different. Therefore, I recommend that you take the trouble and still cook the noodles yourself. Moreover, it is not at all difficult.
20. Just before serving, chop the greens finely. I recommend using not only dill and the usual parsley. Be sure to add cilantro, this herb has a special southern aroma and taste.

Serving : Place noodles in a deep plate. Fill it with lagman and sprinkle with herbs.

How to cook lagman with chicken

Have you never cooked lagman at home and are you afraid to cook it yourself? But in vain! Take this classic recipe, follow it exactly and you will definitely succeed!

Calorie content per 100 g - 119.28 kcal. Cooking time : 70 minutes.

Ingredients:

• chicken fillet - 600-700 g;
• bell pepper - 2 pieces;
• hot chili pepper - 1 piece;
• tomatoes - 3 pieces;
• carrots - 2 pieces;
• eggplant - 1 piece;
• garlic - 4-5 cloves;
• fresh cilantro - 50 g;
• vegetable oil - 3-4 tbsp. spoons;
• tomato paste - 2 tbsp. spoons;
• homemade noodles - 300 g;
• seasonings : salt, paprika, coriander, black pepper.

1. Cut vegetables into strips or cubes: tomatoes, onions, bell peppers, eggplant. In small pieces - chicken fillet.
2. Pour vegetable oil into the bottom of the saucepan. Place the chicken fillet and fry. Add spices.
3. In another deep frying pan, simmer the prepared vegetables, except tomatoes.
4. After 5 minutes, lay out the tomatoes, cut into pieces, and 2 tbsp. spoons of tomato paste.
5. Add salt, pour in 2 cups of hot water and leave to simmer for about 15 minutes over low heat.
6. Transfer the prepared vegetables into a saucepan with the chicken pieces, stir and simmer for about 10 minutes. Turn off the heat and let it brew.
7. While the lagman is brewing, boil the noodles. It's better to use homemade one. But this is not important, if there is no way to tinker with the dough, and the supplies have run out, then spaghetti will do.

Place the noodles in a deep plate. On top is stewed chicken with vegetables.

You can enjoy lagman!

Original chicken lagman with potatoes and vegetables

In this case, we will not dwell on making noodles at home. It can be done using the technology described above.

The main difference between this recipe for your favorite Asian dish and the previous one is its vegetable component. Eggplant will add a richness to the treat, and fresh bell peppers and garlic will make it even more flavorful.

Ingredients

• Chicken thighs or drumsticks - 800 g;
• Raw potatoes - 5 small tubers;
• Young carrots - 2 pcs.;
• Light onions - 1 pc.;
• Medium eggplant - 1 vegetable;
• Sweet pepper (red) - 1 large fruit;
• Tomato paste - 2 tbsp;
• Garlic - 3 medium cloves;
• Olive oil - 4-5 tbsp;
• Salt - 1/2 tsp;
• Curry - 1/2 tsp;
• Ground black pepper - 1/3 tsp;
• Basil (greens) - 1 bunch.

How to make delicious lagman with vegetables and chicken

1. Place the washed and cut chicken into portions into a cauldron or thick-walled pan, where the oil is already boiling.
2. Fry the meat until it begins to brown.
3. After removing the husks from the garlic cloves, finely chop them and place them in a cauldron.
4. Next is the turn of onions, carrots and eggplants, cut into equal cubes.
5. Add the pepper after 10 minutes, almost at the very end of cooking, so that its tender flesh is not overcooked and remains strong.
6. Now let's season everything with tomato paste and spices. A couple of minutes and remove the finished lagman from the heat.

We will serve it with fresh basil sprinkled on top. We will place the noodles that have already been boiled by this time on plates - and we can invite everyone to the table.

Cooking lagman with celery and chicken at home

I offer another recipe for this dish - this time we add celery to the classic vegetable ingredients, it will give the lagman an additional flavor note.

Ingredients:

• chicken thighs - 600 grams;
• carrots - 3 pieces;
• onions (can be replaced with Crimean red onions) - 3 pieces.
• celery root - 200 g;
• garlic - 4 cloves;
• bell pepper - 2 pieces;
• large tomatoes - 3 pieces;
• noodles - 300 g;
• celery stalk - 4 pieces;
• tomato paste - 3 tbsp. spoons;
• spices: sweet paprika, coriander, cumin, salt, ground black pepper (2 tablespoons)
• dry white wine - 1.5 cups;
• greens to taste: dill, green onions, cilantro.

How to cook lagman with celery at home

1. First, cook the broth. Place the thighs into the pan. Cook for about 30 minutes, then add 1 carrot cut into pieces. Meanwhile, three celery. 5 minutes before the end, add grated celery, garlic, 2 bay leaves, black pepper and allspice to the pan. 10 minutes before the end of cooking the broth, pour white wine into it.
2. Remove vegetables and chicken thighs from the broth. Strain the broth. Remove the skin from the thighs and separate the meat from the bones.
3. We cut the carrots into thin circles, the onion into half rings. Heat the vegetable oil in a saucepan, fry the onions and carrots for about 6 minutes, until the onions begin to appear transparent. There is no need to fry until golden brown.
4. Peel the garlic cloves and crush them with a knife. Place the garlic in a saucepan with the vegetables, let it simmer with them for 5-7 minutes and release its aroma and beneficial properties.
5. It's the turn of the tomatoes. We cut them into fairly large slices. Place in a saucepan.
6. We dilute the tomato paste in half a glass of warm water and shake thoroughly. Add coriander. Pour the mixture into the saucepan with the vegetables and continue to simmer over low heat for another 20 minutes. Don’t forget to stir from time to time.
7. About 10 minutes before the end of stewing, add chopped bell pepper, paprika, and other spices.
8. Heat the broth and add the stewed vegetables to it. If it turns out thick, don’t worry - you can add hot water and boil for about 10 minutes. Don’t forget to add salt and pepper to the lagman soup.
9. Boil homemade noodles. If you don’t have it or don’t know how to cook it, this is not a reason to give up the idea of ​​​​cooking lagman at home. Store-bought noodles will also work fine. Place the pasta in a colander and allow the liquid to drain. After this, add a small piece of butter to the pasta.
10. And now the fun part begins: assembling the lagman. You will need deep, beautiful plates (ideally if they are made in oriental style). First we lay out the noodles, chicken meat on it, and then fill it with vegetables and broth. Sprinkle with herbs. Don’t feel sorry for it, pour it in from the heart.

How to cook Lagman with mushrooms

1. Cut the onion into half rings and fry with mushrooms in vegetable oil.

2. Add carrots and tomatoes, simmer until carrots turn brown.

3. Cut the chicken into cubes and boil. We also add roasted vegetables, salt, pepper and spices to taste into the broth.

4. When it boils, reduce the heat and add the noodles. Keep on low heat until the noodles are ready.

5. Serve with a piece of boiled egg and herbs. Bon appetit!

Chicken lagman with potatoes

Cooking time : 90 minutes. Number of servings - 5.

Required ingredients:

• chicken fillet - 700 g;
• carrots - 3 pieces;
• potatoes - 6 medium-sized tubers;
• tomato paste - 3 tbsp. spoons;
• onions - 3 pieces;
• bell pepper - 2 pieces;
• olive oil - 60 ml;
• bay leaf - 2-3 pieces;
• noodles for lagman - 200 g;
• greenery;
• spices;
• ground black pepper;
• garlic - 3 cloves.

How to cook chicken lagman with potatoes

1. First, prepare the chicken fillet. Rinse it under running cold water and wipe the pieces with a paper towel. After that, cut into fairly large pieces.
2. Vegetables, except bell peppers, are cut into cubes. Pepper - in strips. If you love oriental cuisine, then you probably know that the recipe for real Uzbek lagman does not include potatoes. But I like this variation of the national dish. It seems to me that potatoes absorb excess fat (this is especially true if you use lamb or pork instead of chicken). Well, potatoes also add satiety.
3. A deep cast iron cauldron is perfect for cooking. If you don’t have it in your kitchen arsenal, then a thick-walled saucepan or even a cast-iron duck pot will do.
4. Pour olive oil into the bottom of the cauldron. Place the meat and fry it until a crust appears. The beginning of the preparation is very similar to another oriental dish - pilaf. Place the meat in boiling oil. The chicken is fried for about 20 minutes, do not forget to turn the pieces over. It needs to be well fried, you can see it when pierced with a knife. Therefore, control it. Only after this can you add chopped carrots and onions to the cauldron.
5. It's time to sprinkle the chicken pieces and vegetables with spices. They can be bought by weight at any large market. You can also prepare it yourself: one star anise, a teaspoon each of cumin and fennel. Salt.
6. Now add the bell pepper, chopped into strips, into the cauldron.
7. Spread tomato paste and bay leaf. Fill with water or prepared broth. It is important that the vegetables are covered with liquid by 2 cm.
8. Add chopped potatoes. We will simmer the dish for about 30 minutes over low heat.
9. After half an hour, we take a sample: we make sure that the vegetables and chicken are cooked.
10. In parallel with stewing, boil the noodles in salted water on another burner.
11. Chop the garlic and herbs.

How to serve: place boiled noodles on the bottom of a deep plate. Fill it with lagman. Sprinkle with garlic and herbs. And we enjoy delicious and rich chicken lagman with potatoes.

Asian lagman, classic recipe with chicken and potatoes

Ingredients

For the noodles

• Premium wheat flour – 0.5 kg + –
• Chicken eggs - 1 pc. + —
• Cold water - 0.5 tbsp. + —
• Salt - 1/4 tbsp. + —

For the gravy

• Chicken thighs or quarters – 800 g + –
• Carrots - 2 pcs. + —
• Onions - 2 pcs. + —
• Potatoes - 4 pcs. + —
• Green beans in pods – 200 g + –
• Tomatoes - 2 pcs. + —
• Unscented vegetable oil - 2-3 tbsp. + —
• Medium hot adjika - 1-2 tsp. + —
• Coarse salt - 1 tbsp. + —
• Freshly ground black pepper - 1/3 tsp. + —
• Purified water - about 1 tbsp. + —
• Green cilantro (fresh) – 1 bunch + –

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How to make traditional lagman from chicken with potatoes

Knead the dough for lagman noodles

First, let's prepare the dough, and while it is “resting”, we will devote time to the meat and vegetables.

• So, you need to pour the flour into a deep bowl.
• Having made a funnel in the middle, add raw eggs into it, pour in a third of the water and begin to stir.
• Gradually, while kneading, add more water to the dough until it reaches a uniform consistency.
• When it becomes a little tighter than dumplings, wrap it in plastic and leave it to “rest” for about an hour.
• Take the dough out of the bag, roll it out into a layer 1 cm thick, and use a sharp knife to cut strips of the same width.
• We generously grease them on all sides with oil, wrap them in plastic and send them to rest again, this time for half an hour.

Making dough ropes for lagman

• Next, place each strip of dough on the board and vigorously roll it with both hands, while stretching the rope in different directions.
• We place thin strands on a flat dish, twisting them into a snail from the center to the periphery and generously coating them with oil. So we turn all the strips of dough into long ropes.
• We hide the flat dish in polyethylene.
• After a day, we take out the tourniquets and roll them with our hands again, stretching them as thinly as possible.
• The last stage before cooking is to wind the resulting thin threads around the thumbs in rings up to 20-30 cm long, and then beat them on the table, stretching them slightly.

Chop the vegetables and cook the lagman until tender

• Now let's move on to the second part of the dish. We wash the meat well, cut it into portions, place it on the bottom of a cauldron with boiling oil, and fry over medium-intensity heat for about 15 minutes.
• Next is the onion, cut into not too thin half rings. Keep on fire until golden, then add carrot sticks.
• Another 5 minutes - and we put the green beans into the cauldron, cutting the pods in half or into three parts.
• The next step is adding potatoes, chopped into large strips, and chopped tomatoes as well.
• Lastly, add spices and adjika. After adding water, keep the almost finished dish on the fire for another 5 minutes, then turn off the stove.

Serve lagman with vegetables and chicken on the table

• By this time, the noodles should already be cooked in lightly salted water (keep in boiling water for 3-4 minutes after surfacing) and portioned out into deep kese plates.

• Place meat and vegetables on top, pour in gravy and sprinkle with freshly chopped cilantro.

Bon appetit!

How to cook chicken lagman at home: useful tips

1. If you want to repeat the recipe that is closest to the authentic one, then take care to make homemade noodles. Spaghetti does not replace it 100%. Surely dried homemade noodles can be purchased in your city, if there is at least one oriental store. I know that many housewives do not dare to prepare noodles for lagman on their own. Believe me, it’s not difficult at all, especially when you have detailed instructions in the form of a step-by-step recipe at hand.
2. Don't mince the meat too much. The lagman should contain coarsely chopped pieces. This rule can be broken if you cook broth with bones, then the meat must be carefully cut off. But still, you shouldn’t get too small. The vegetable set can be varied depending on the season. Eggplants, zucchini, green beans, radishes - all these products go well with the main ingredients: chicken, noodles.