Recipe for ROLLTON NOODLE SOUP. Calorie, chemical composition and nutritional value.

How to cook chicken noodle soup is known in almost every corner of the globe, because the recipe for chicken noodle soup is widespread all over the world! Of course, in different countries, chicken noodle soup is prepared differently, since different ingredients and seasonings are used that are typical for a particular area.

In our region, the recipe for making chicken soup with egg noodles , since this dish is very easy and simple to prepare. You don’t need a lot of ingredients for a delicious chicken noodle soup, and you don’t need a lot of time to prepare it. At the same time, noodle soup with chicken broth is considered a very healthy and nutritious dish: the calorie content of noodle soup with chicken is approximately 92 Kcal per serving.

Chicken noodle soup with potatoes

Ingredients:

• 2 medium sized legs
• 0.5 kg potatoes
• 1 carrot
• 1 onion
• 300 grams of sifted flour
• 1 egg
• greenery
• salt
• spices to taste
• Bay leaf

Preparation:

First of all, let the chicken legs cook for about 30 minutes.

In the meantime, let's start preparing homemade noodles. To do this, mix flour and egg in a bowl until smooth and thick.

The dough for homemade noodles should be tight and tough, but at the same time flexible. Next, place the resulting dough on the table, knead it with your hands and roll it out quite thinly.

Sprinkle the rolled out layer of dough with flour, roll it into a tight tube, and cut the resulting roll into strips of the desired thickness. We make a dough roll. Leave the resulting noodles to dry slightly.

Remove the finished chicken legs from the broth and cool. Place the peeled onion and chopped potatoes into the broth. After 10-15 minutes, when the potatoes are cooked, the onion can be removed from the broth.

Add chopped carrots, meat from previously cooked legs and homemade noodles. Cook, stirring, for another 10-15 minutes until the noodles are ready.

5 minutes before readiness, add salt and spices to taste. Chicken soup with homemade noodles is ready!

Steps

Consider whether you want to cook the noodles in the broth or separately.

Prepare the broth for your soup.

You can make broth from a cube or bag of dry broth. You can use a chicken-flavored vegetable broth cube.

If you don't want to make the broth from cubes, you can add the seasoning packet that came in the package of your freeze-dried noodles to the soup. To do this, you can add a little water to the seasoning packet and heat it on the stove or in the microwave, this will help preserve the vitamins it contains. Alternatively, you can fry the seasonings on low heat by adding a little oil. You can also add a little seasoning (such as chili pepper or soy sauce) to the noodle cooking water to improve the flavor.

Add the rest of the ingredients.

Cut them into small pieces, trying to cut across the grain. Boil them in broth or simmer in oil over low heat to add rich flavor and aroma to the soup.

Add vegetables.

Canned, frozen, or pre-cooked vegetables don't take long to cook, so they should be added at the end of cooking. Tough vegetables need to be cut into thin slices so that they cook faster. Vegetables that contain a lot of fiber should be cut into small pieces to make them easier to chew. Here are some of the vegetables you can add to your soup:

• Bell pepper
• Tomatoes

• Add meat.

  The pieces should be small and thinly sliced, literally “one bite”. You must cook the meat well in boiling broth. You can add to the soup:

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• Small shrimp

Small beef meatballs

• Squid tentacles
• Crab sticks
• Salmon (canned)
• Bacon
• Tuna(canned)

• Try making Japanese or Korean style freeze-dried noodles.
• If you've added a lot of different ingredients to your soup to use up leftovers, add chili sauce to the broth to give the soup a unified flavor.
• You can improvise: prepare soup with pieces of chicken, with sausages, or prepare meat sauce for the noodles (although in this case, of course, the dish will not be very cheap and easy to prepare).
• If you know stores with a large selection of oriental food products, you can buy many exotic ingredients there and choose from many different types of instant noodles, including fried noodles, low-fat noodles and many other types of this product.
• You can change the recipe to suit your taste, such as making it vegetarian or more seasoned.
• Try improvising with different broths and types of noodles. You can choose chicken noodles, beef noodles, oriental noodles, or cheese noodles for the soup.
• Melt the cheese and pour it over the finished soup. The more flavorful the cheese, the tastier your soup will be!
• You can improvise, but always thoroughly cook raw meats and other foods that may be unhealthy if undercooked.
• You can make this soup with different types of instant noodles, or make the soup with regular noodles. if you prefer a healthier diet.

Chicken noodle soup with egg

Ingredients:

• 1 chicken
• 0.5 kg potatoes
• 1 carrot
• flour
• egg for noodles
• boiled eggs according to the number of servings
• salt
• spices
• greenery

Preparation:

Let the broth boil: to do this, put the cut up chicken and carrots into the water, bring to a boil, cook for about 30 minutes

At this time, prepare the noodles. Mix the egg and flour in a bowl to form a stiff dough. Next, roll out the dough into a thin crust and cut into strips of the desired length and thickness.

Remove the chicken from the broth and cut into pieces. Add chopped potatoes and noodles to the broth

Five minutes before readiness, add herbs, salt and other spices. Cook, stirring until the noodles are ready, add the chicken back to the broth and pour into plates. Boiled eggs can be chopped and added directly to the pan. Or you can cut it into larger slices and add it to everyone’s plate when serving

What we do

1. Pour oil into a heated frying pan and add the vegetable mixture. Fry over medium heat for 3-4 minutes; 2. Place dry noodles in a frying pan and pour a glass of water. We recommend crushing the noodles, it is better to do this while still in the package; 3. Add salt and spices (you can take seasoning from a pack); 4. Simmer everything over low heat until the water has completely evaporated for 5-7 minutes. The dish can be decorated with fresh herbs.

Alexey Paramonov

Gastroenterologist, therapist, healthcare organizer, candidate of medical sciences, Diplomat Clinic

“Is Doshirak noodles really that harmful? Once upon a time, I was a young head of the gastroenterology department at a respected hospital and loved to eat Doshirak. And one day a big medical boss from the ministry caught me doing this. And he asked how modern gastroenterology views Doshirak. “Koso,” I answered, without looking up from my favorite dish.

“Doshirak” is a brand name, so this is probably the correct answer for any instant noodles. Let's look at its composition. Of course, it's wheat flour, nothing special. Sometimes it’s also palm kernel oil, which is also not scary (although it’s not good enough: it contains saturated fats, they are not healthy). But the main thing is two bags. One with dried herbs and soy meat - everything is fine here, not harmful.

And the second bag contains flavoring additives. And there is glutamate. Yes, everyone, of course, has heard about the taste enhancer glutamate, they say it’s a terrible thing. They're lying. This is an ordinary amino acid, of which there is more in any steak than in Doshirak.

And there's also salt. There is a lot of salt there, almost the daily requirement for some. And if you have hypertension or heart failure, avoid Doshirak. Although, if you pour out the broth and only eat noodles, then this is not a big deal.

So what's the bottom line? “Doshirak” is no more harmful than many other familiar products from our table. Lots of salt, lots of spices. Pour out the broth, and most of the dangers of Doshirak will go away with it. In general, if this is not the basis of your diet, then you should not be afraid of it.”

WikiHow works like a wiki, which means that many of our articles are written by multiple authors. This article was created by volunteer authors to edit and improve it.

Do you love the taste of instant noodles, but want something new? Love it for its ease of preparation, but want to make the dish more nutritious? Do you like the price of the noodles, but want something a little fancier? Turn noodles into a delicious soup - and at the same time get rid of the leftover food that is lying around in your refrigerator.

Chicken noodle soup Rolton

Ingredients:

• 1 chicken breast
• 1 briquette of egg noodles Rollton
• 1 onion
• Bay leaf
• pepper
• salt

Preparation:

Boil chicken breast with onion, bay leaf and pepper. Remove the boiled chicken breast and cut into cubes. We also take out the onion, it has given all its properties to the broth and we won’t need it anymore

Return the chopped chicken breast to the broth and add the whole Rollton noodle briquette there. Add salt to taste, cook until the noodles are ready for about 5 minutes.

Fast, simple, delicious!

Preparation

Prepare all the ingredients for cooking the soup. You can use any broth as the basis for the soup - chicken or vegetable, for example, but you can also cook it in water. If you use broth, cook it in advance, for example the night before. I used minced pork for the soup; you can buy it ready-made in a store or market, or you can prepare it yourself from meat and lard using a meat grinder or blender.

Prepare a dressing (or stir-fry) for the soup. Cut 2/3 of the onion (leave 1/3 for the meatballs) into small cubes, place it in preheated vegetable oil in a frying pan and fry until translucent. If you cannot eat fried foods due to health reasons, simply add chopped onions to boiling water.

After this, add carrots grated on a coarse grater and also peeled and grated celery root to the onion. Fry vegetables along with onions for 5-7 minutes until soft.

Peel the potatoes and cut them into cubes. Place in boiling water or broth. The cubes should be approximately the same shape and size so they will look better in the finished dish and also cook at the same time.

Chop the remaining onion very finely with a knife and add to the minced meat. Salt and pepper the minced meat for future meatballs to taste.

With wet hands or a spoon dipped in water, form small meatballs and place them in the future soup, in which the potatoes have been boiling for 5-7 minutes.

Wait until the meatballs float to the surface and simmer over low heat for 5 minutes.

Add vermicelli to the pan and cook for another 5-7 minutes. You can add vermicelli, or you can add the pasta that your children love most - for example, colored spirals or letters.

Pour the frying from the frying pan into the pan with meatballs and vermicelli. Add salt to taste and boil for 3-5 minutes. At the end of cooking, add 1 bay leaf if desired.

Turn off the heat under the pan and quickly pour the hot rollton noodle soup into serving bowls.

When serving, place finely chopped green onions on top of the plate.

Chicken noodle soup in a slow cooker

Ingredients:

• 0.5 kg chicken fillet
• 0.5 kg potatoes
• 1 carrot
• 1 onion
• 1 tbsp. l. salt
• flour
• egg
• rast. oil
• spices

Preparation:

Turn on the multicooker to the Baking mode and cook finely chopped onion and grated carrots with a small amount of vegetable oil under a closed lid for five minutes. Add chicken fillet pieces and fry for another 5 minutes. Next, add chopped potatoes, salt, spices and pour boiling water over all ingredients

Set the multicooker to soup mode for 60 minutes or to multicooker mode at 100 degrees for 40 minutes.

At this time, let's prepare the noodles. To do this, mix a raw egg, 0.5 tsp. rast. butter and flour in a bowl. Knead the dough into a tight but soft dough, roll it out into a circle as thin as possible. From the resulting thin sheet of dough sprinkled with flour, roll it up and cut the noodles.

When the multicooker beeps, add dried noodles, herbs, and spices to the bowl with all the products and mix.

Let the soup steep for 10-15 minutes in a closed slow cooker, remove the bay leaf and pepper from the broth and pour into plates.

How to make homemade noodles

Making homemade pasta dough is very simple and requires very few ingredients. In addition, you can prepare the product for future use, dry it and store it like store-bought pasta. A homemade noodle recipe will help you with this. To begin, prepare the ingredients:

• salt - to taste;
• flour – 1 tbsp.;
• vegetable fat – 1 tsp;
• egg – 1 pc.

It will take you about 1 hour to prepare the dough. The energy value of the product will be 225 calories per 100 g. The technology is as follows:

1. Sift the flour twice.
2. Take a separate bowl and beat the egg and salt.
3. Next, carefully and stirring constantly, add flour.
4. Knead the “steep” dough, cover the top with a towel and let stand for about a quarter of an hour.
5. Roll out the resulting cake, coat it thoroughly with fat, and continue rolling until the layer begins to glow.
6. Next, roll it into a roll shape and cut into strips 5 mm wide.
7. Leave the noodles to dry on the counter for 1-2 hours.

From just 2 bags of Rollton I prepare a delicious and satisfying soup that everyone in my household likes

I resort to this recipe in urgent cases when I need to quickly and tasty feed the whole family. After all, it happens that the refrigerator is empty, but you haven’t bought anything in the store.

But you always have on hand the simple ingredients needed for this delicious soup. The family praises this soup as it is hearty and full of flavor.

I'm writing a recipe. We will need:

• 120 grams of the most common noodles like Doshirak or Rollton (there are 60 grams in a bag, so I take 2 bags),

First thing I do is cut the meat.

(this time I had chicken fillet)
into small pieces.
(Here it’s up to anyone to choose what they like – even into cubes, even into diamonds! – just kidding)
the onions and carrots
more carefully – in the shape of a nice
cube
.
Mushrooms - thin slices.
Then I heat up the vegetable oil and place our chopped chicken in the already heated oil. Fry for about 4 minutes until golden brown, and then add carrots and onions.

I stir very thoroughly and wait for everything to fry until soft, about another 2 minutes.

Then I add the mushrooms and fry them along with the rest of the ingredients for about 5 minutes.

As soon as everything is ready, I put everything that was fried in the pan into the pan.