Chicken soup with noodles. Soup with chicken, noodles and potatoes
Soups are an essential lunch dish in every kitchen. Fragrant chicken soup very tasty with potatoes and noodles. Have mass useful substances and help fight diseases.
How to make noodle soup
Potato soup with noodles has medium difficulty preparations. Most recipes contain the following ingredients:
- Chicken;
- Carrot;
- Potato;
- Vermicelli;
- Spices.
This set of products is in every kitchen and is available for purchase in stores. This makes preparing beef and pasta soup as a first course easier. This recipe can be used to prepare pork and potato soup.
Chicken soup with noodles and potatoes: basic technological principles
To prepare noodle soup with noodles and potatoes, you need to choose high-quality chicken meat. If you prefer a clear, light soup, then buy fresh and lean chicken. Potato soup with pasta and meat is made from fatty chicken.
A few rules for making potato soup with pasta:
- Cook chicken noodle soup over medium-low heat to simmer the chicken.
- During cooking, be sure to remove the foam from the surface of the broth.
- You can prepare the soup with either pasta or potatoes. All ingredients are added to the soup at a strictly defined time in a strictly defined order, because... some take longer to cook than others.
- Cut vegetables that do not cook for long into large pieces. Harder and denser ones, on the contrary, are larger.
- We select the amount of vermicelli for chicken noodle broth depending on the desired thickness of the soup. Pasta cooks for only a few minutes, but swells as it absorbs moisture. The more of them there are in the broth, the thicker the soup will be.
Recipe 1 Chicken noodle soup and potatoes potato dumplings with homemade noodles
Noodle and potato soup with dumplings is a tasty and popular first course. Potato noodle soup is quick to prepare. The difficulty will arise with making dumplings.
To prepare you will need:
- Chicken soup set – 0.5 kg;
- Onions – 1 piece;
- Potatoes – 2 pieces;
- Vermicelli – 100-150 grams;
- Bay leaf – 1-2 pieces;
- Salt - to taste.
Separately, to prepare the dumplings you will need:
- Flour – 7 tablespoons;
- Chicken egg – 1 piece;
- Milk – half a glass;
- Butter – 1 teaspoon;
- Salt - to taste.
Preparing the dumplings:
Let's break one egg and carefully separate the yolk and white. Mix the yolk together with the melted butter. Then add the sifted flour and milk in parts. Stir the mixture constantly so that no lumps form. Separately, using a mixer, beat the egg whites into a foam and add to the rest of the ingredients, salt to taste.
Cooking process:
Step 1
We wash the chicken, clean it of excess veins and set it to cook in a saucepan. After the broth boils, drain it. Fill the pan with water again and set the second broth to cook. Add the whole peeled onion and Bay leaf.
Step 2
As soon as foam forms on the surface of the broth, remove it immediately. While the chicken is cooking, peel the potatoes and cut them into cubes on a cutting board. Catch and discard the onion, then add the chopped potatoes and cook for 10 minutes.
Step 3
Wash and peel the onions and carrots. Finely chop the onion, place it in a frying pan, add a little vegetable oil and fry until golden brown. Grate the carrots, fry them together with the onions, then add them to the broth.
Step 4
Place the dumplings in the soup. When they cook a little, add vermicelli to the broth. Be sure not to forget about spices - pepper and salt to taste. If desired, add finely chopped parsley or dill. Potato noodle soup will be ready in 3-5 minutes.
Recipe 2 Chicken soup with noodles and potatoes, transparent
Chicken soup with potatoes and pasta is delicious and very healthy. Particularly beneficial is the clear broth, in which the content of chicken fat is minimal.
Required ingredients:
- Chicken – 1 piece;
- Potato fruits - 2 tubers;
- Medium-sized carrots - 1 piece;
- Onions – 2 pieces;
- Noodles – 100 grams;
- Granulated sugar – 1 teaspoon;
- Salt - to taste;
- Greens (dill, parsley) - to taste.
Cooking process:
Step 1
Wash the chicken and carefully cut off the skin. Pour water into the pan so that it completely covers the meat. We wait until it boils and pour out the first broth. It contains all the harmful substances that come out of chicken meat with the first boil.
Step 2
Peel a medium sized onion. Pour water for the second broth into the pan with the chicken, add the peeled onion there and put it on gas again. When foam forms on the surface of the broth, remove it. After about an hour of cooking, we catch the onion and throw it away.
Step 3
While the chicken continues to cook, wash and peel the vegetables - carrots, onions and potatoes. Cut the carrots into slices or grate them, if desired, and cut the potatoes into small cubes. Cut the onion into rings and add it with the carrots to the broth.
Step 4
After 10 minutes of cooking, add chopped potatoes to the remaining vegetables. After another 10 minutes, add noodles or spaghetti to the broth, add salt as desired, granulated sugar, cook for three minutes and turn off the gas so that the noodles do not boil.
Add a little herbs to taste to the finished broth with chicken, and the dish is ready!
Recipe 3 Chicken soup with noodles and green potatoes
If anyone else is looking for interesting recipes with noodle soup, then this one will definitely suit your taste. It takes only about 30-40 minutes to prepare.
For preparation you will need:
- Potatoes – 2-3 tubers;
- Chicken fillet– 0.45 kg;
- Vermicelli – 150 grams;
- Small onion - 1 piece;
- Medium-sized carrots - 1 piece;
- Drinking water – 2 liters;
- Spices - to taste;
- Greens (parsley, dill) – 1 bunch
The thickness of the soup is regulated by the proportions of pasta and potatoes - the more ingredients you add, the thicker the broth will become.
Cooking process:
Step 1
Pour 2 liters of water into a large saucepan, put the fillet in it, and put it on the stove. We peel the potatoes, which will need to be cut into small cubes.
Step 2
After the water boils, cook the meat for another half hour and remove it from the pan. We start cooking the potatoes in the same broth, turning down the gas a little.
Step 3
Peel the onion, chop it finely and fry it with vegetable oil in a frying pan. Grate the carrots on a coarse grater and add to the onions halfway through cooking. When the onion turns golden, remove the vegetables from the heat and add to the pan.
Step 4
Grind the cooked chicken meat and add it to the broth.
Step 5
When the potatoes are almost ready, add salt to taste and add vermicelli.
Step 6
After the dish is ready, remove the pan from the heat, add spices and herbs to taste.
Recipe 4 Chicken soup with noodles and potatoes, milky
Chicken milk soup with noodles and potatoes - quite unusual, but no less tasty dish. If you cook the broth without meat, it will be a different noodle soup recipe.
Ingredients:
- Chicken fillet – 300 grams;
- Milk – 3 liters;
- Cream – 250 grams;
- Potatoes – 4 pieces;
- Vermicelli – 100 grams;
- Porcini mushrooms – 250 grams;
- Onions – 1 piece;
- Carrots – 1 piece;
- Greens (parsley, celery, cilantro) - one bunch each;
- Spices - to taste.
Cooking process:
Step 1
Defrost the chicken fillet and cut it into small squares. Pour milk into a large saucepan, carefully place the chopped fillet, and place on the fire. After the milk has boiled, leave the meat to cook for another half hour.
Step 2
Peel the potatoes and cut them into medium-sized cubes. Next, add the potatoes to the future soup half an hour after the milk has boiled. Thaw the mushrooms and chop them finely. Chop the cilantro and add it to the pan along with the mushrooms.
Step 3
Cleaning onion medium size, cut very finely. Add a little vegetable oil to the frying pan and leave the onion to fry. Three medium-sized carrots on a medium-sized grater, add to the frying pan with the onions. Cook, stirring constantly, until the onion turns golden brown.
Step 4
Add vermicelli to the pan. While the soup continues to cook, finely chop the celery and parsley and set them aside on a separate plate. Then add the fried onions and carrots to the pan. After the soup has simmered for 5-10 minutes, pour the cream into it and add some of the herbs. Leave the soup to cook for another 15 minutes, then turn off the gas.
Now pour the soup into bowls and add the remaining herbs.
Chicken soup with noodles and potatoes: useful tips and tricks
Making soup with pasta and potatoes and meat can be a bit challenging. There are a few useful tips and tricks with which you can correct your own cooking mistakes:
- If we cannot achieve transparency of the broth, we resort to gelatin. To do this, pour a little liquid into a separate container, add a small amount of gelatin there and pour it back into the pan. Cool the broth and strain through cheesecloth or cloth.
- If you forgot or did not have time to remove the foam from the soup while boiling, just add a little to the pan cold water and reduce the gas under the soup. When the water boils a second time, the foam will float to the surface again.
- Don't go to great lengths to make the broth clear if you're going to add milk and cream.
Do not cook large portions of potato noodle soup because it will lose its original flavor over time.
Oddly enough, but men also sometimes need fasting days, and then the body does not want anything very filling and heavy. I want something very simple and light, for example, some hot soup.
In fact, it is quite simple and does not overload the stomach, but at the same time quite nutritious.
But you don’t always have homemade chicken and noodles at home. But you can always find a way out and simply replace some ingredients with their analogues.
And to make chicken soup even more interesting, you can slightly improve the classic recipe of this aromatic dish.
Chicken noodle soup
One of the most simple ways cooking chicken soup is classic recipe with vermicelli, the preparation of which will not take much of your time.
Thin vermicelli is used as the main ingredient. It’s best, of course, to take an egg one - it doesn’t boil so much and doesn’t swell too much if there’s something left over for the morning.
But I would advise you to still use homemade noodles, which can now be found in hypermarkets in the freshly prepared food departments.
The soup gets its unusual color due to the fact that the chicken is cooked together with the onion, from which there is no need to remove the skins - just rinse it thoroughly, remove one or two layers that are completely cracked and remove the roots before putting it in the pan.
Ingredients:
- Chicken meat – 500 grams.
- Vermicelli – 100 grams.
- Onion – 1 piece.
- Water – 1.5-2 liters.
- Garlic - 2 cloves.
- Greens – 0.5 bunch
- Salt, pepper - to taste.
Preparation:
1. Boil the chicken over medium heat for 30-40 minutes. Those who like a more dietary broth can drain it after 20-25 minutes and pour fresh water into a pan, continuing to cook the chicken meat, thereby reducing the calorie content.
For those who like thicker broth, you can not drain it and continue cooking it in the same water that you poured from the very beginning.
Don’t forget to remove scale in a timely manner so that you don’t end up with unsightly “cobwebs” of hard-boiled foam floating around. It'll only make it worse appearance broth and the taste is not very pleasant to catch this in the finished dish.
2. When the meat is well cooked, you need to remove it along with the onion, and it is best to strain the broth itself through a sieve or cheesecloth. Thanks to this, the broth will be clear and ready for further action.
3. Boiled meat can be disassembled into pieces and returned to the broth, which again it is advisable to put immediately on the fire and add vermicelli to it. Cook until vermicelli is ready. This usually takes about 5 minutes, but check the instructions on the package for instructions. You shouldn't overcook it.
4. Fragrant chicken bouillon with pieces of poultry and noodles is best served hot in portioned plates.
5. Many people love soup with herbs and garlic, so it is best to chop well-washed greens and garlic cloves and place them on a plate in the middle of the table. Some will pour this into their own portion, while others may want to apply the garlic-dill-onion mixture onto a piece fresh bread, lightly adding salt on top.
Bon appetit!
Chikhirtma - soup with noodles and egg
To give ordinary chicken noodle soup a little originality, you can add, for example, boiled egg. This is done very often in cafes and restaurants.
Ingredients:
- Chicken meat – 300 grams.
- Vermicelli (noodles) – 150 grams.
- Onion – 1 piece.
- Water – 1.5-2 liters.
- Boiled egg - 1 piece.
- Salt, pepper, herbs - to taste.
Preparation:
1. First, boil the chicken meat for 20-25 minutes. high fire. When cooking the broth, a foam forms, which must be removed, for example, with a slotted spoon.
2. And in order not to waste time, you can simultaneously prepare a dressing in the form of frying onions. To do this, peel the onion and cut it into four parts and chop it into quarter rings. Then heat the sunflower oil in a frying pan and fry the onion in it until slightly golden brown.
For a more piquant taste, it is best to use olive oil instead of regular vegetable oil - it will give the onion seasoning a special aroma. You can also add turmeric while frying onions, which will then color the broth a rich yellowish-orange color and add a slightly spicy aroma to our culinary creation.
3. Add noodles or vermicelli to the broth and after 3 minutes send the finished fry there. Cook for another 3-5 minutes until the vermicelli is ready.
4. Simultaneously fresh eggs beat in a container and pour into the broth in a thin stream, stirring continuously.
5. Pour the soup into portioned bowls and carefully place 1-2 slices of egg into them, lightly season with pepper and sprinkle with pre-chopped herbs.
6. The dish can be served with a slice of lemon, parsley, dill or arugula. Chopped spinach leaves or other greens at your discretion will also add sophistication to the dish.
Bon appetit!
Chicken soup in a slow cooker
Most housewives’ modern kitchens are already equipped with a multicooker, so you can’t ignore the recipe for making chicken noodle soup in a multicooker. It is worth noting that this dish will come in handy for those on a diet, because it is low-calorie and at the same time quite light, which allows it not to overload the stomach of people watching their figure.
Cooking in a slow cooker greatly simplifies the entire cooking process, because at the same time you can do other culinary tasks or spend time, for example, reading your favorite book.
Ingredients:
- Chicken meat – 400 grams.
- Vermicelli – 50 grams.
- Onion – 1 piece.
- Potatoes – 500 grams.
- Carrots – 200 grams.
- Water – 2 liters.
- Salt, spices, herbs - to taste.
Preparation:
1. Place well-washed chicken pieces and a peeled whole onion on the bottom of the multicooker.
2. Place the next layer of potatoes, cut into small slices. If this is a freshly dug vegetable, then you don’t need to peel the skin off it, so as not to lose all the value of the beneficial vitamins contained in new potatoes. Next, cut the washed and peeled carrots into slices and place them in a layer on top of the previous ingredients.
3. Fill in this “ layered cake» with a little extra water so that the top carrot layer is completely covered and there is still about a finger's worth of water on top. Usually 2 liters is enough, but depending on the multicooker, a slightly larger volume of liquid may be required.
4. Sprinkle your favorite spices on top, salt and set the “Soup” mode, which will automatically prepare the first dish, rich in the aroma of vegetables, in half an hour.
5. Add your favorite spider web vermicelli, mix well and continue cooking with the lid open for another 5-7 minutes until the last ingredient added is ready.
If someone doesn’t like onions, then after finishing cooking you can simply remove them from the soup.
6. When serving in plates, you can season the top with a variety of chopped herbs and spices that you have in your kitchen.
Bon appetit!
Noodle and potato soup
Many articles have already been written about how to make chicken soup. However, each article has its own recipe uniqueness, since the person who writes it is guided by his own own views, taste, vision of the recipe and acquired experience. In this regard, I suggest you try chicken soup with potatoes the way I usually prepare it myself at home. I warn you right away that it will turn out quite filling!
Depending on where exactly you cook the soup, the recipe may vary slightly. So, for example, if you prefer a multicooker, you can add all the ingredients and simply set the cooking mode. I prefer the cooking method gas stove, since cooking the ingredients separately gives a completely different special taste to the dish as a whole.
Ingredients:
- Chicken meat – 500 grams.
- Vermicelli – 70 grams.
- Onion – 1 piece.
- Large potatoes - 1-2 pieces.
- Red sweet pepper - 1 piece.
- Greens (dill or parsley, or a mixture of them) - 1 bunch.
- Carrots - 1 piece.
- Bay leaf – 2 leaves.
- Peppercorns – 2-4 peas.
- Adjika – 1 tbsp. l.
- Vegetable oil – 1 tsp. + 2 tbsp. l.
- Salt, pepper, spices - to taste.
Preparation:
1. First we need to prepare chicken broth. To do this, take a 3-4 liter pan, put the meat in it and add a couple of bay leaves and sweet peas, and then fill it with water and put it on the stove to cook. As soon as the contents of the pan boil, cook the meat for no more than 25 minutes over high heat, while removing the resulting foam with a slotted spoon or a regular spoon.
When preparing any soup, take a pan based on the ratio of volume and expected amount of the finished dish, namely 1 to 1/2. This way, you will be sure that you will not end up having to change the pan because the food turns out to be larger than the capacity of the pan. Yes, this also happens sometimes!
2. While the chicken broth is preparing, cut about a quarter of the onion into small cubes and season it with vegetable oil (1 tsp), add a little salt and place in the pan. This helps the onion not to lose its delicate structure, it will not boil into rags when cooked and gives a very tasty aroma.
3. Next we should prepare the frying. Finely chop the carrots, peppers and remaining onions and send them to fry on sunflower oil until semi-soft.
4. Cut the peeled potatoes into small cubes and let them simmer lightly in the onion-carrot dressing for about 2 minutes. Then add adjika and half the chopped herbs, and leave to simmer under the lid for another 2-3 minutes.
5. At the same time, in another dry hot frying pan, fry vermicelli or noodles until golden brown. This will then give the necessary color shade to the soup.
6. Add all the dressing from one pan and the fried vermicelli from the other to the broth. Mix well and let cook with all the ingredients for about 5-7 minutes. Then remove from the stove and let it brew for about 5 minutes with the lid closed.
Be careful not to overcook the vermicelli! It is better to leave it a little undercooked so that it does not become soggy.
7. Pour the hot soup into bowls and season with the remaining herbs.
8. The prepared soup turns out very tasty and looks very interesting in appearance - you can serve it with aromatic crispy bread and treat your guests. You didn't forget to invite them, did you?
Bon appetit!
Video - How to cook delicious chicken noodle soup
Chicken noodle soup is the easiest and... light soup. This tasty and hearty soup is very useful for restoring the immune system, colds, and flu. There are many options for preparing this simple soup with chicken, the Povareshka website will be happy to share with you the most the best recipes chicken noodle soup!
Simple chicken noodle soup with potatoes
Ingredients:
- chicken - 500 g;
- potatoes - 2-3 pcs.;
- carrots - 1 pc.;
- onion - 1 medium onion;
- vermicelli - 40 g;
- parsley - half a bunch will be enough.
Chicken soup with noodles and potatoes - step-by-step recipe with photos:
Pour about 2 liters of water into a large saucepan. Add chicken and salt to taste (about half a teaspoon). The larger the chicken, the richer the broth will be and the tastier the chicken soup. To prepare classic chicken noodle soup, it is better to take homemade chicken, this way the soup will become much more aromatic and, of course, more tasty!
Boil the chicken and do not forget to skim off the foam that appears when cooking the chicken. Once the chicken is cooked, remove the chicken from the broth. Strain the chicken broth.
Prepare vegetables. Wash, peel and cut all vegetables into cubes. Add carrots and onions to chicken broth. Five minutes after boiling, add finely chopped potatoes, and after another 5 minutes add vermicelli. Cook the dish until full readiness potatoes.
Separate the chicken meat from the bones and cut into cubes, add the chicken meat to the soup. Wait until it boils and remove from heat. Sprinkle with chopped parsley.
Chicken soup with noodles and yogurt
Try another one unusual recipe soup with chicken and noodles, seasoned with milk yoghurt. This homemade chicken soup includes yogurt, dill and eggs. It is prepared without adding vegetables.
Note: Many housewives add to ready dish bouillon cube to make the chicken soup more flavorful. However, this way the liquid hot dish acquires a taste more similar to “artificial”. A bouillon cube will replace regular dill; it will enhance the aroma of chicken meat.
Product composition:
- chicken - 300 gr.;
- vermicelli - 20 gr.;
- dill - 0.5 bunch;
- black pepper - 0.5 teaspoon;
- yogurt - 200 gr.;
- eggs - 2 pcs.;
Recipe for an unusual chicken soup with noodles and yogurt:
First, remove the eggs and yogurt from the refrigerator and warm them to room temperature.
Boil chicken meat in salted water (about 1/2 teaspoon of salt should be enough), remove the finished meat from the broth. To obtain a clear broth, it should be strained.
Add vermicelli to the chicken broth and cook until tender. After 5-10 minutes, remove the pan from the heat and let cool.
Next, beat the eggs and yogurt well and mix with the cooled broth. The mixture should be added very slowly, stirring constantly. If you add an egg-yogurt mixture to a boiling broth, the dish, of course, will not become poisonous, but the egg will cook and ruin the appearance. All! Chicken noodle soup with yogurt is almost ready! The final touch remains.
Wash and chop the dill, add it to the soup and put it back on the stove. You can use dry dill stems, but in this case the dill should be added to the dish at the same time as the noodles. Boil a little, stirring constantly, trying not to bring it to a boil, because the risk of getting Chinese chicken soup is still high.
Light cold chicken soup is ready to serve. To make the dish tastier and more satisfying, you can add pieces of chicken and garnish with lemon. 
Chicken soup with noodles and tomatoes
Required Products:
- tomatoes - 1 kg;
- onion - 1 head;
- vermicelli - 30 g;
- milk - 150 ml;
- sugar - 1 coffee spoon.
Recipe for chicken soup with chicken and tomatoes:
Tomato soup with chicken is quick and easy to prepare. This tomato soup recipe is suitable for preparing if you like hot dishes with tomatoes.
Peel the onion and chop finely. Fry in oil along with the vermicelli until the vermicelli is golden brown.
Then wash and cut the tomatoes into small pieces, or do it even easier and faster: pass them through a blender or electric meat grinder. If you want the tomato cream soup to be tender, peel the tomatoes first. To do this, just put it in boiling water for a couple of minutes and quickly remove the skin with a knife. Finely chopped tomatoes or tomato juice mix with fried noodles and onions. Add salt and a little sugar so that the tomato cream soup with chicken and noodles is not sour.
Finally, add warm milk. All! The recipe for tomato cream soup is very simple and can be prepared in just 15 minutes.
Instead of milk, you can use vegetable broth, or just add water. In the latter case, the tomato soup will be lean. To decorate and also to flavor the tomato soup, you can use a sprig of parsley or a few basil leaves.
Chicken noodle soup in a slow cooker
Watch how to make quick, delicious chicken noodle soup in a slow cooker
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.
Bon appetit!