Traditional recipes

Chicken noodle soup

Chicken noodle soup

I really like chicken soup with noodles and if I have chickens from the country and homemade noodles, I am the most satisfied.

  • - chicken: I used the wings, the back and part of the chest
  • - 3 carrots
  • - 1 parsnip
  • - 1 piece of celery
  • - a green onion if it's still the season
  • - 1 green pepper
  • - salt
  • - pepper
  • - 200 gr of homemade noodles
  • - green celery
  • - green parsley

Servings: 6

Preparation time: less than 90 minutes

RECIPE PREPARATION Chicken noodle soup:

First boil the chicken separately for about 10-15 minutes and discard the water.

In a 4 l pot, boil water.

We clean and wash the vegetables, chop them and put them in boiled water together with the chicken pieces.

Let it boil over low heat, half covered with a lid. Add salt and pepper to taste.

When the meat and vegetables are cooked, add the pasta and finely chopped green celery.

Let it boil for about 4-5 minutes and turn off the heat.

Add green parsley and serve hot.


Washed and portioned chicken is put in a pot with cold water to boil.
When the foam is formed, remove it with a foamer as many times as necessary.
Peel the vegetables and leave the whole onion, the carrots cut in half, the sliced ​​celery and the whole potatoes. Put the vegetables after the foam has been removed. I also add 3-4 tablespoons of the jar of Vegetable with salt for soups and broths (you can find it in the category How to make it.) I use this vegetable in all soups and broths even if I also put fresh vegetables.
Bring to a boil and then add salt.

While the meat and vegetables are cooking, make the noodles.
We can use a bowl in which we break the egg, beat it with a little salt and add flour.
Mix in the bowl and then turn over on the table sprinkled with flour, knead by hand until the dough becomes elastic and can be easily spread with a rolling pin. We spread a thin sheet, always sprinkling flour. Roll the sheet on a twister and cut lengthwise, roll the resulting sheets and cut the noodles thinner or thicker. Spread with your fingers and shake the flour.

When the meat and vegetables have boiled, remove them from the soup. The soup can be strained or left as it is, I prefer not to strain it and leave boiled onions in it (my husband likes to find it in the soup) and cut and a boiled carrot will look good among noodles and green parsley .
So we took out the meat and vegetables that we will serve as brine with garlic or horseradish, we put the soup back to boil over low heat and when it boils we put the noodles, I don't boil them separately.
Bring to a boil, sprinkle with pepper and add a good handful of freshly chopped parsley.
How good is a hot soup with homemade noodles on a late autumn day.


Washed and portioned chicken is put in a pot with cold water to boil.
When the foam is formed, remove it with a foamer as many times as necessary.
Peel the vegetables and leave the whole onion, the carrots cut in half, the sliced ​​celery and the whole potatoes. Put the vegetables after the foam has been removed. I also put in the juice 3-4 tablespoons of the jar with Vegetable with salt for soups and broths (you can find it in the category How to make it.) I use this vegetable in all soups and broths even if I also put fresh vegetables.
Bring to a boil and then add salt.

While the meat and vegetables are cooking, make the noodles.
We can use a bowl in which we break the egg, beat it with a little salt and add flour.
Mix in the bowl and then turn over on the table sprinkled with flour, knead by hand until the dough becomes elastic and can be easily spread with a rolling pin. We spread a thin sheet, always sprinkling flour. Roll the sheet on a twister and cut lengthwise, roll the resulting sheets and cut the noodles thinner or thicker. Spread with your fingers and shake the flour.

When the meat and vegetables have boiled, remove them from the soup. The soup can be strained or left as it is, I prefer not to strain it and leave boiled onions in it (my husband likes to find it in the soup) and cut and a boiled carrot will look good among noodles and green parsley .
So we took out the meat and vegetables that we will serve as brine with garlic or horseradish, we put the soup back to boil over low heat and when it boils we put the noodles, I don't boil them separately.
Bring to a boil, sprinkle with pepper and add a good handful of freshly chopped parsley.
How good is a hot soup with homemade noodles on a late autumn day.


How to prepare chicken soup with noodles or semolina dumplings

Let's start with grooming the chicken. We have a chicken without legs and without a breast (I left these aside). We start by cleaning it of feathers and tulle. Then I cut the chicken as follows: the wings separately and the back into two pieces. Under a stream of cold water, I removed the remains from the intestines and organs (if necessary) and cleaned the top of the tail & # 8211 grease gland. This gland is cut with a knife.

The chicken is then washed and placed in a pot of cold water and boiled. The pot has approx. 5 L and I put about 3 L of water.

Until the first boil, clean the vegetables:

How to boil chicken soup with noodles or dumplings?

When the soup reaches the first boil, take a foamer or a sieve and remove the foam. The reason is purely aesthetic, to get a clear soup, not that there is a problem with the foam (which actually consists of coagulated proteins). Stories like: we throw the first water and with that we threw the toxins are stupid and have NO real, scientific basis. Basically, throwing the first water, we throw all the flavor of the soup! I can't even say that they were babesti stories, because I honestly haven't heard from our grandmothers that they ever threw the kindness of & # 8222the first water & # 8221 on the soup. No Chef in this world throws water in which he boiled meat and does not scald it! If there were toxins in the meat, they would certainly not come out at the first boil. So do not be influenced by these stories and make real chicken soup with chicken taste and aroma and keep with confidence the water in which it boiled from the beginning. If the foam bothers you, it can be removed, but as I said only because it & # 8222 optically bothers & # 8221, not because it would be harmful or contain who knows what toxins or other aberrations.

When I froth the soup, I also keep a bowl of cold water where I constantly rinse my sieve.


2. Stir-Fry with vegetables and soy

If you have a craving for a delicious stir-fry full of protein, then this recipe is for you. Use pieces of organic soy texture to replace chicken and provide the recommended dose of protein. Put everything in a wok, add the spices and that's it!


Ingredients for the miso soup recipe with chicken and noodles

  • 6 chicken hammers
  • 2-3 coriander roots (I found it at an Asian store, but if you can't buy it use a parsley root)
  • A little carrot
  • A few sprigs of green onions
  • A pak choi (Chinese cabbage)
  • A piece of fresh ginger - about as thick as a finger
  • A stem of lemongrass
  • 1 cup edamame berries
  • 2 tablespoons sesame oil
  • 2 tablespoons soy sauce
  • 2 tablespoons shiro miso pasta
  • 1 pack of ramen or udon noodles (I used udon)
  • 50 ml coconut milk
  • A few coriander leaves

Before we begin, a little explanatory note about the ingredients:

Lemongrass (also known as Malabar herb) is an aromatic plant, with slightly sticky stems, with a citrus-like scent.

Shiro miso pasta, used in Japanese cuisine, (or & bdquomiso white & rdquo, although in reality has a yellow color) is obtained by short-term fermentation of soybeans with rice. It is salty, with a delicate aroma. (Attention: do not put salt in the soup, miso paste is salty enough of its kind, especially because in this recipe we also use soy sauce, another salty ingredient).

Edamame are the seeds of young soybeans. They are eaten boiled or steamed, and in stores in the West you usually find them ready-cooked, either in pods (which are not edible) or peeled.

Ramen are some thin Chinese wheat noodles, in stores we often find them dry, in the packages of & bdquosupa to the bag & rdquo & ndash you can only use the noodles from these packages with home-made soup, according to my recipe, and throw away the sachets of flavors with chemicals . Udon are some thicker cuts, also made of wheat, made from a kneaded dough.

How do we prepare the miso soup recipe with chicken and noodles?

Finely chop the lemongrass and ginger, and lightly fry them in a little sesame oil. I added about 500 ml of water, the chicken hammers, the finely chopped coriander roots and the diced carrot.

I separated the white part from the green part for each strand of green onion, and I chopped the rounds on both. I separated the pak choi leaves from the stems, chopped the stems and cut the leaves into strips. I immediately added to the soup the white part of the green onion and the pak choi stalks.

Miso soup with chicken and noodles

After about 10 minutes, I added the edamames, soy sauce and miso paste. I mixed well.

After another 20 minutes, I fished the chicken hammers in the pot, deboned them and put the meat back. I added the remaining green onions, pak choi leaves, coconut milk and udon noodles. I boiled the soup only five minutes before serving.

When serving, I seasoned it with a little fresh coriander.

Shokuyoku! (That's what Lust is called in Japanese)

The recipe and the photos belong to Raluca Enescu and she participates with this recipe in the Great Winter Contest 2019: cook and win


How to prepare chicken soup with noodles or semolina dumplings

Let's start with grooming the chicken. We have a chicken without legs and without a breast (I left these aside). We start by cleaning it of feathers and tulle. Then I cut the chicken as follows: the wings separately and the back into two pieces. Under a stream of cold water, I removed the remains from the intestines and organs (if necessary) and cleaned the top of the tail & # 8211 grease gland. This gland is cut with a knife.

The chicken is then washed and placed in a pot of cold water and boiled. The pot has approx. 5 L and I put about 3 L of water.

Until the first boil, clean the vegetables:

How to boil chicken soup with noodles or dumplings?

When the soup reaches the first boil, take a foamer or a sieve and remove the foam. The reason is purely aesthetic, to get a clear soup, not that there is a problem with the foam (which actually consists of coagulated proteins). Stories like: we throw the first water and with that we threw the toxins are stupid and have NO real, scientific basis. Basically, throwing the first water, we throw all the flavor of the soup! I can't even say that they were babesti stories, because I honestly haven't heard from our grandmothers that they ever threw the kindness of & # 8222the first water & # 8221 on the soup. No Chef in this world throws water in which he boiled meat and does not scald it! If there were toxins in the meat, they would certainly not come out at the first boil. So do not be influenced by these stories and make real chicken soup with chicken taste and aroma and keep with confidence the water in which it boiled from the beginning. If the foam bothers you, it can be removed, but as I said only because it & # 8222 optically bothers & # 8221, not because it would be harmful or contain who knows what toxins or other aberrations.

When I froth the soup, I also keep a bowl of cold water where I constantly rinse my sieve.


Sweet chicken soup with homemade noodles

I don't think there is a soup that my little one can eat more greedily than sweet chicken soup with homemade noodles. If it's made according to my mother's recipe (aka good), it comes out even tastier. I have to admit that until I found out what her secret was, no matter how hard I tried to make the baby soup, it didn't turn out as good.

How to make a really tasty and nutritious sweet chicken soup.

  • uses quality ingredients, from chicken or chicken, which is preferable to be country or organic, to vegetables that should be purchased from safe sources, from the country, from the market or organic stores.
  • USED the whole bird in the preparation of the soup (cleaned of feathers, offal and cut, of course). It seems that the skin, bones and connective tissue make the soup more gelatinous, richer in taste and nutrients.
  • cook the soup on very low heat, for 3 hours. This is the only way to get a clear soup (otherwise it comes out cloudy), the nutrients are stored and the soup becomes flavorful.

Chicken soup with vegetables and noodles

Chicken soup with vegetables and noodles
In our country, noodle soup is indispensable in the weekly menu. Most of the time they do it with chicken, but also rabbit or beef (especially bone marrow).

Usually, I try to share it so that we eat it exclusively with noodles. This is how children prefer it and it is the easiest for me too. But sometimes I still have a little juice left (1-2 liters) and then I try to find ways to make a soup pot that reaches 4 people.

But this time I wanted to do something more consistent.

Chicken soup with vegetables and noodles

ingredients
1 small onion or 2-3 sprigs of green onion
1 pepper or a handful of chopped peppers (I use frozen peppers here)
3-4 cloves of garlic
2 carrots
1 parsley root
2 chicken legs
1 teaspoon of paprika
1/2 packet of noodles (I used homemade tagliatelle)
green parsley
salt and pepper to taste
optional: a little lemon juice

I started by lightly sautéing onions, garlic and peppers in a little chicken lard. I added diced chopped vegetables. When they started to leave color, I sprinkled over a teaspoon of paprika. I mixed and left it on the fire for a while, then I quenched it with soup and filled it with water, until I had about 3 liters of liquid in the pot.

I put the chicken legs in the pot and left it to boil for about an hour. When the thighs were well cooked, I took them out on a plate. I unwrapped the meat from the thighs with a fork.

I boiled the noodles. When they also boiled, I turned off the heat and put back the cooked chicken and freshly chopped green parsley.

In the end I matched the taste with salt and pepper. Optionally you can add a little lemon juice for extra flavor.


Posted by Postolache Violeta on October 26, 2020 in recipes with chicken soup recipes traditional recipes | Comments: 0

Fill with water and bring to a boil over low heat.

You will notice that at some point it starts to foam and we will have to remove it with the help of a soup until it does not form at all.

If you do not gather the foam formed in time, you will not be able to obtain a clear, appetizing soup.

After you have gathered all the foam, add the vegetables, add salt and continue to simmer until both the meat and vegetables are well cooked.

While the soup is boiling, we will prepare the noodles. Beat the egg with a pinch of salt and add the flour, little by little. Knead the dough by hand until it has a firm consistency. It is possible to vary the amount of flour slightly, depending on the size and consistency of the egg. With the help of a rolling pin, spread a sheet of dough as thin as possible and leave it to dry. It is recommended that in the room where the noodles are, there should not be very high humidity, because the sheet will be harder to dry. Be careful not to dry too hard, because the sheet will become brittle and you will not be able to cut them.
When the noodles have dried, roll the sheet tightly, forming a roll, and start cutting the noodles from one end, with a very sharp knife, then unwrap them and let them dry a little longer.

When the meat and vegetables are cooked, take them out of the pot with the help of a soup and strain the soup through a thick sieve or a gauze. I only keep the carrots, which I add to the soup. For children, I usually put pieces of breast to boil, my husband and I prefer it without meat.

Put the strained soup on low heat and add the noodles. Leave until the noodles are well cooked and set aside.

Finely chop the green parsley and add it to the soup.


Ingredients for the miso soup recipe with chicken and noodles

  • 6 chicken hammers
  • 2-3 coriander roots (I found it at an Asian store, but if you can't buy it use a parsley root)
  • A little carrot
  • A few sprigs of green onions
  • A pak choi (Chinese cabbage)
  • A piece of fresh ginger - about as thick as a finger
  • A stem of lemongrass
  • 1 cup edamame berries
  • 2 tablespoons sesame oil
  • 2 tablespoons soy sauce
  • 2 tablespoons shiro miso pasta
  • 1 pack of ramen or udon noodles (I used udon)
  • 50 ml coconut milk
  • A few coriander leaves

Before we begin, a little explanatory note about the ingredients:

Lemongrass (also known as Malabar herb) is an aromatic plant, with slightly sticky stems, with a citrus-like scent.

Shiro miso pasta, used in Japanese cuisine, (or & bdquomiso white & rdquo, although in reality has a yellow color) is obtained by short-term fermentation of soybeans with rice. It is salty, with a delicate aroma. (Attention: do not put salt in the soup, miso paste is salty enough of its kind, especially because in this recipe we also use soy sauce, another salty ingredient).

Edamame are the seeds of young soybeans. They are eaten boiled or steamed, and in stores in the West you usually find them ready-cooked, either in pods (which are not edible) or peeled.

Ramen are some thin Chinese wheat noodles, in stores we often find them dry, in the packages of & bdquosupa to the bag & rdquo & ndash you can only use the noodles from these packages with home-made soup, according to my recipe, and throw away the sachets of flavors with chemicals . Udon is a thicker cut, also made of wheat, made from a kneaded dough.

How do we prepare the miso soup recipe with chicken and noodles?

Finely chop the lemongrass and ginger, and lightly fry them in a little sesame oil. I added about 500 ml of water, the chicken hammers, the finely chopped coriander roots and the diced carrot.

I separated the white part from the green part for each strand of green onion, and I chopped the rounds on both. I separated the pak choi leaves from the stems, chopped the stems and cut the leaves into strips. I immediately added to the soup the white part of the green onion and the pak choi stalks.

Miso soup with chicken and noodles

After about 10 minutes, I added the edamame, soy sauce and miso paste. I mixed well.

After another 20 minutes, I fished the chicken hammers in the pot, deboned them and put the meat back. I added the remaining green onions, pak choi leaves, coconut milk and udon noodles. I boiled the soup only five minutes before serving.

When serving, I seasoned it with a little fresh coriander.

Shokuyoku! (That's what Lust is called in Japanese)

The recipe and the photos belong to Raluca Enescu and she participates with this recipe in the Great Winter Contest 2019: cook and win


Video: Πέτρος Συρίγος - Γλυκόξινο κοτόπουλο με noddles Ελένη (October 2021).