Chicken noodle soup recipes: step-by-step preparation. A simple recipe: how to cook noodle soup How to cook regular noodle soup

Lenten soup with noodles on water, despite the ease of preparation, turns out to be very satisfying. This great option dishes for lunch, which are prepared in a relatively short period of time. Traditional noodle soup involves the use of chicken broth, but for vegetarians and fasting it is better to prepare the soup with water.

Recipe for Lenten noodle soup with water

Dish: Main course

Cooking time: 30 minutes

Total time: 30 minutes

Ingredients

• 100 g small vermicelli
• 1 piece onion
• 3 pcs. potato
• 1 piece carrot
• spices
• vegetable oil

Step-by-step recipe with photos

How to cook Lenten soup with noodles in water

1. I will cook this soup in water, without broth, so you can immediately pour water into the pan and put it on the fire to boil. Meanwhile, prepare everything else for the soup.

2. Rinse the potatoes in cold water to make the skins easier to remove, peel and cut into cubes. You can choose any cutting shape depending on your personal preferences.

3. Peel the carrots and onions, chop the onions with a knife, and chop the carrots using a coarse grater.

4. Place vegetables to fry in a frying pan, pour in sunflower oil and fry until golden brown.

5. As soon as the water boils, you can throw the potatoes into the pan. Potatoes should be boiled for about 10 minutes until half cooked.

6. Prepare vermicelli, preferably using small pasta or spaghetti. If you use spaghetti, it is better to break it into small sticks.

7. I throw the vermicelli and frying together, the pasta will be ready in 5 minutes. The main thing here is not to overcook the noodles, otherwise you will end up with porridge rather than soup.

8. You can immediately add spices to your taste, then salt and bay leaf.

9. Serve the soup hot.

It is better to cook noodle soup with water in small quantity based on one lunch, since in the refrigerator the soup becomes much thicker and when heating it you will have to add water to it. If desired, the soup can be sprinkled with herbs.

- very filling and delicious soup. Light broth, a little chicken meat, carrots, onions, potatoes and a little noodles - an excellent combination that will appeal to almost everyone. This soup will appeal to both adults and children. Instead of vermicelli, you can use other pasta.

Ingredients

• water 2 l
• chicken fillet 500 g
• potato 250 g
• vermicelli 100 g
• onion 1 piece medium size
• carrot 100 g
• salt
• ground black pepper
• bay leaf

The quantities of ingredients are indicated for cooking in a three-liter saucepan.

Preparation

First we need to cook the broth. I use chicken fillet for the broth, although, of course, broth is usually not cooked from fillet, because... it costs more, but gives less flavor and richness to the broth. However, I don’t really like too rich, fatty broth, and it’s much easier to work with fillet (you don’t have to clean it, there’s no waste left). If you want to cook a really rich chicken broth, then you should use a whole chicken or chicken; you need to cook it for 1.5-2 hours over low heat.

So, wash and cut the chicken fillet into medium-sized pieces.

Pour cold water into the pan and place the chicken in it.

Bring to a boil over high heat, then reduce the heat to almost a minimum and cook for about 20 minutes, periodically skimming off the foam.

If you want to get tasty meat, then you need to add salt as soon as it boils, and if you want to get a beautiful clear broth, then you need to add salt at the end of cooking. When the water boils, it is advisable not to cover the pan with a lid, then the broth will be transparent.

While the chicken is cooking in the pan, prepare the vegetables for the soup. There they are, waiting for me.

Three carrots on a medium grater.

Finely chop the onion and place it in a frying pan with preheated sunflower oil for frying at medium power. As you may have noticed, I usually cut the onion into quarter rings. Let's add a little salt.

After 3 minutes, add carrots to the onions, which are good for soup only when fried; simply boiled carrots are generally no good. Carrots only give off color and flavor when roasted. After another 3 minutes, remove the pan from the heat.

Cut the potatoes into small pieces or cubes.

When the chicken is cooked, remove the pieces of meat from the broth. Cool them a little and cut them into medium-sized pieces.

Add potatoes to the boiling broth.

After 5 minutes, add onions, carrots and chicken.

Next, add the vermicelli and stir so that it does not stick together.

Now you should salt the soup to taste and pepper (you can add bay leaf to taste). Cook for as long as indicated on the vermicelli package minus 1 minute. We remove the pan from the stove, wait a couple of minutes and you can call your household members to the table for lunch. By the way, the vermicelli will not be left undercooked; there is no need to be afraid; it will finish cooking as it cools.

Ready. Pour it into plates and sprinkle with herbs. Bon appetit!

Diet cuisine: low-fat chicken soup

Soups are an essential component of a healthy diet. Delicious dietary soups Can be cooked with chicken broth. Chicken meat is not fatty and contains a lot useful substances and microelements necessary for humans.

Those who want to cook for themselves and their family not just tasty, but also healthy and satisfying dishes should contact one of famous recipes – chicken broth soup with noodles.

If you follow the technology for preparing such a soup, even not the most experienced housewife it will turn out great. Here it is important to use products of decent quality and strictly adhere to the sequence of their placement in the dish.

Secrets of making broth

Its success is largely determined by how well the chicken broth turns out. Ideally, it should have a yellowish color, and it should also be transparent. It doesn’t matter which parts of the bird carcass will be used in cooking - it comes down to the preferences of the housewife herself.

The broth can be excellent from the legs, wings, and body of the chicken, if you take into account some nuances.

How to make noodle soup with chicken broth:

To begin with, of course, you should pour 3 liters of water into a saucepan (or other container with high sides), to which add about half a kilo of poultry meat. When everything boils, the liquid must be drained. This should be done with the first broth for the reason that all the harmful substances present in the chicken get into it.

1. After such manipulations, you need to pour 3 liters of water into the pan with the chicken again and cook everything again. The foam formed after boiling must be carefully removed with a slotted spoon or just a spoon. The transparency of the broth depends on this. At this point, you need to put peeled whole onions and carrots into the container. The broth will be ready in about half an hour, and the vegetables should be removed from it - they have already given their taste and aroma to the dish.
2. While it is still cooking, it is worth preparing other ingredients for the future soup. Carrots, onions and 3-5 potatoes (the latter, however, can be omitted if you want to create a dietary dish) must be peeled and cut into circles, cubes and large strips, respectively. By the way, if your family doesn’t like onions in soup, it’s not a sin to do without them. But you should definitely try half as an ingredient bell pepper, crumbled into strips.
3. The strained broth must be salted and pepper added to taste, and then, after heating thoroughly, add the potatoes. Literally in a minute the carrots should go there too, since these vegetables require approximately the same time to cook.

However, you can do it a little differently - fry carrots (in this case, they are needed not chopped, but grated), onions and peppers. It is important to achieve only a golden color for the above products and not allow them to burn (this will spoil the taste of the dish).

The frying is sent to the container with the soup when the potatoes become soft enough (but not boiled). The vermicelli is also thrown in at the same time. If it is not homemade, but purchased, you should use only the one made from durum wheat. In the case of spaghetti, for this dish you need to break it into relatively small pieces.

After adding the above ingredients, the food is cooked for 3-5 minutes. You can additionally squeeze a clove of garlic into the soup and add a couple of bay leaves. You should add chopped herbs to the pan that has already been removed from the stove and, after letting the dish brew for a while, serve.

Love oriental cuisine? Make soup Cambodian style!

First courses are the basis of lunch, so you need to know how to cook them correctly. Although noodle soup is simple, many people cannot cook it tasty. The traditional recipe calls for cooking noodle soup in chicken broth. However, you can use other cooking options, which will be discussed further. It's important to know which soup for children serve and what to make it from.

The simplest recipes

The first method of cooking is traditional delicious noodle soup with chicken. By this recipe Almost everything is cooked. Required ingredients:

• chicken drumsticks, breasts or fillet – 0.4 kg;
• potato tubers – 3 pcs.;
• medium-sized onion – 1 pc.;
• small carrot – 1 pc.;
• vegetable oil - for frying;
• thin vermicelli or gossamer – 4 tbsp. l;
• various seasonings and salt.

How to cook vermicelli soup? Wash the chicken, cut it into small pieces and cook for twenty minutes (after boiling, remove the foam so that the broth is clear). Peel and cut the potatoes into small slices and add to the pan. Fry chopped onions and carrots in oil until golden brown, throw everything into the broth. Cook until the potatoes are soft, then add vermicelli, seasonings and salt. Boil chicken soup 3-5 minutes, then remove from heat.

Expert opinion

Borisov Denis

Vermicelli soup with pork they also do. Beef It will take longer to cook, but the dish will be more satisfying with a rich meaty taste. Chicken is suitable for a Lenten or diet menu. The calorie content of the finished soup is about 60 kcal per 100 grams. You can just do it light vegetable bouillon on the water, that is, it will work vermicelli soup without meat.

A simpler option is vermicelli soup with chicken in a slow cooker. You just need to cut the food, throw everything into the “assistant” and set the correct mode. How to cook and list of ingredients:

• soup set or cut chicken – 0.5 kg;
• potatoes – 4 pcs.;
• onions and carrots - 1 pc.;
• vermicelli or noodles – 100 g;
• salt, seasonings and herbs.

Wash the chicken, chop and set aside. Peel all vegetables and chop into small pieces. Place the prepared ingredients into the multicooker bowl, season with spices, salt and add water (about 2-2.5 l). Select the “Stew” mode or the “Soup” program and leave for 60 minutes. If the chicken and potatoes are almost cooked, then add the vermicelli. Stir the soup and cook for another ten minutes. vermicelli soup with chicken in a slow cooker is ready. Best served with chopped herbs and bread.

Unconventional recipes

Few people know that you can cook the first course with melted cheese or milk. How to cook vermicelli soup and what ingredients are needed, in addition to two packages processed cheese:

• broth (can be boiled) on the water) – 3 l;
• potato tubers – 5-7 pcs.;
• vermicelli – 150 g;
• onions – 2 pcs.;
• carrots – 1.5 pcs.;
• vegetable oil – 2 tbsp. l;
• allspice, salt and bay leaf.

Throw potato cubes into boiling water (you can use broth) and cook until half cooked. To fry, finely chop the onion and carrots and place everything in a frying pan with oil. Pour the cobwebs into the pan, add salt and mix well. Add sautéed vegetables, bay leaf and allspice to the soup. Next you need broth with melted cheese boil and pour into plates.

Vermicelli milk soup Usually prepared for breakfast, but can also be served for a child’s lunch. You will need the following ingredients:

• milk – 300 ml;
• cobweb – 50-70 g;
• butter - a few tablespoons;
• a pinch of salt and vanillin;
• sugar - to taste.

How to cook dish? Boil milk and throw vermicelli into it, followed by sugar, vanillin and a pinch of salt. You need to stir well so that the cobwebs don’t stick together and the milk doesn’t burn. . Getting ready The dish is quick - about 8-10 minutes. Serve vermicelli milk soup you need a small piece butter. Calorie content - 123 kcal per 100 grams (proteins 5, fats 13, carbohydrates 14).

Vermicelli soup with mushrooms is a nutritious dish with a rich champignon flavor. You can use any mushrooms: fresh, frozen, dried and even canned. Ingredients:

• vegetable or chicken broth - 2.5 l;
• champignons – 200 g;
• spider web or noodles – 80 g;
• potatoes – 2 pcs.;
• carrots – 1 pc.;
• onions – 1 pc.;
• Refined sunflower oil – 2 tbsp. l;
• salt, seasonings.

Expert opinion

Borisov Denis

Assistant chef of the restaurant "Fisherman's House"

Place the sliced ​​potatoes into the boiling broth and start frying. Peel the onions and carrots, cut into small cubes and saute for vegetable oil. Add champignon slices to the pan and simmer for 5-7 minutes. Throw the roasted vegetables into the pan with potatoes, salt and pepper. After boiling, add the vermicelli, stir and leave to cook for five minutes. Add finely chopped dill and serve vermicelli soup with mushrooms to the table.

The best soup for children is egg and noodle soup. It is tasty, but very light and quickly absorbed by the body. It is recommended to cook with chicken to make it more filling. Vermicelli soup without potatoes brewed from:

• chicken fillet – 350 g;
• noodles – 60 g;
• chicken egg – 3 pcs.;
• spices, salt.

Wash the fillet, cut and boil for 15-20 minutes. Chicken eggs cook, peel and finely chop. Place them in a saucepan, add salt and stir. After a few minutes, add the vermicelli, stir for 1-2 minutes so that it does not stick. At the end, add salt and some spices. Serve vermicelli soup with meat, adding greens and croutons.

Prepare soup with noodles traditional recipe sometimes it gets boring. In this case, they will come to the rescue unusual options: with milk, egg, cheese or mushrooms. Spices can be added to chicken soup ground black pepper (or sweet peas), ginger, suneli hops or fresh parsley.

Milk soup with noodles is a wonderful nutritious breakfast for the whole family, which successfully replaces porridge; it is a healthy, gentle lunch or dinner for people on health diets and to lose excess weight. Milk soups are recommended in many nutrition systems for people suffering from diseases of the digestive system. This is probably one of those dishes about which we can say that there is practically no harm from them, but only one benefit. Except in cases of lactose intolerance.

It is no secret to many that milk soup with noodles is considered largely a children's dish. Suffice it to recall its stable presence on the menu of kindergartens. And there is a completely logical explanation for this, it is useful and children love it. After all, most of it is sweet soup.

Adults can easily cook it without sugar if this suits their taste or the dish should be as dietary as possible. You can also use low fat milk.

Vermicelli milk soup recipe

To prepare vermicelli milk soup you will need for one serving:

• milk - 1 glass,
• small vermicelli for soups - 1 tablespoon,
• water - 20-30 grams,
• butter - teaspoon,
• salt, sugar to taste.

Multiply these components by the number of family members who will eat the soup.

Preparation:

It would seem that milk soup with noodles is the simplest dish and there are no difficulties in preparing it. So it is, but I will share with you a few little secrets that will definitely come in handy and make preparing this soup easier.

Small and thin soup noodles are most suitable for soup. Sometimes it is also called “cobweb”. This vermicelli is distinguished by the fact that it cooks very quickly, which reduces the cooking time of the soup to almost ten minutes. Who wouldn't love a quick breakfast like this when the whole family is rushing to school and work?

If you use just such vermicelli, then the recipe is simple:

1. Pour some water into the bottom of a saucepan or ladle. This is done to prevent the milk from burning.
2. Pour milk into the water and heat it until it just boils.
3. As soon as bubbles begin to actively rise from the bottom, but extensive foam from boiling has not yet formed, add the noodles.
4. Reduce heat and cook, stirring, for about 3 minutes.
5. Add sugar and a pinch of salt during the process. Salt helps balance the flavor of the soup without making it salty. Add sugar depending on your preference. This is easy to understand by how sweet you like your tea or coffee, for example. If you put two teaspoons on a mug of tea, then you can put the same amount on a glass of milk in soup.
6. 3-5 minutes after adding the noodles, remove the pan from the heat, add butter to the soup and cover with a lid. Let the milk soup sit for 5 minutes, maximum 10. During this time, the vermicelli will finally soften and become saturated with the milky taste.
7. Milk soup can be served. Eat it warm.

By the way! I don’t know about your childhood, but mine had such wonderful pasta like flowers. My mother often cooked milk soups for us and chicken broths exactly with these little flower vermicelli. If you now find these flowers in the store, then feel free to prepare milk soup with them according to the recipe with noodles. They also cook very quickly and are sure to please children.

Milk soup with pasta

There are slight differences in how milk soup is prepared with other pasta products. Unlike thin noodles, which cook in minutes, other pasta, noodles, or even spaghetti require much more time to cook. But milk, alas, is not a product that can be boiled for a long time without consequences.

For this reason, the recipe for making milk soup will look different. The proportions of the products remain the same.

1. First of all, you need to cook the pasta for the soup. Pasta you can use almost any. Long noodles and spaghetti can be broken into short pieces during cooking. Cook it until almost done, when there is just a little bit left until the final softness.
2. Pour water into a separate saucepan and then milk. Warm it up.
3. Before the milk boils, transfer the pasta to the milk and continue to cook for a few more minutes, stirring constantly. Be sure to drain any excess water from the cooked pasta to prevent the milky soup from becoming watered down.
4. Add salt and sugar to taste. When the pasta is ready, add butter, remove from heat and cover with a lid. Let it brew for about five minutes and you can serve.

Just like milk noodle soup, it is best eaten warm. It tastes much better this way.