Chicken noodle broth - light soup. The best recipes of chicken broth with noodles: with giblets, egg, cheese, tomatoes

Chicken noodle broth - light soup. The best recipes of chicken broth with noodles: with giblets, egg, cheese, tomatoes

Chicken broth with noodles is nourishing, and at the same time a light dish that will not only saturate and warm you in cold weather, but also help you recover from an illness.

Chicken noodle broth - basic cooking principles

The basis of the dish is golden, rich chicken broth. It is unacceptable to cook broth from cubes. It must be cooked according to the rules in order to make a tasty and healthy dish.

Chicken broth can be cooked in advance, freeze and use for cooking, if you need to cook the soup in a hurry.

The hen is washed, it is checked whether it is well gutted and plucked. All excess is removed. Then the carcass is cut into small portions. Spread in a saucepan and pour in water. Put on medium heat. From the moment of boiling remove the foam and reduce the fire to the minimum.

Put the peeled onion into the broth, chopped parsley and celery roots, a couple of carrots or other vegetables. Cook for another half an hour. If the chicken is homemade, cook it for at least an hour. Then the vegetables and chicken are taken out of the broth. Vegetables are thrown away, and the broth is filtered.

Meat is separated from the bones. The broth is poured into the pan, returned to the fire and, from the moment of boiling, put vermicelli. Then add the chicken, salt and season with spices.

Recipe 1. Simple chicken broth with pasta


chicken broth - three liters;


noodles - 250 g;

boiled chicken - 400 g;

ground pepper;


Bay leaf;

potatoes - four tubers;


bow - head.

Method of preparation

1. Strain the ready chicken broth by removing the meat from it. Pour it into the pan and place it on the stove.

2. Peel the onions and carrots. Cut the bulb in the middle in half and place in the broth. Separate the chicken meat from the bones, and cut into small pieces. Grind carrots on a grater. Put everything in the pan. 3. Peel the potatoes and cut into small pieces. Put the vegetable in boiling broth and cook on low heat for 20 minutes.

4. Take out the onion, add the noodles, salt and season with spices. Cook for another five minutes. Remove from the stove and immediately pour into plates.

Recipe 2. Chicken broth with rice vermicelli


two chicken breasts;

kitchen salt;

100 ml of soy sauce;

1.5 liters of chicken broth;

30 ml of sherry;

100 grams of rice vermicelli;

ground black pepper;

100 g of champignons;

Three feather green onions.

Method of preparation

1. Wash my chicken breasts and dry them with a paper towel. Cut the meat into strips across the fibers. Put it in a bowl, pepper, pour sherry and soy sauce. Mix and leave for 15 minutes.

2. Wipe the mushrooms with a damp sponge and cut into thin slices.

3. Rice vermicelli break into short strips. Boil in boiling water, adhering to the recommendations on the package. Fold in a colander.

4. Put the meat in a pan with boiling chicken broth. As soon as the contents begin to boil, put the champignon in the pan. Cook for 20 minutes, covered with a lid, 20 minutes.

5. Put boiled rice vermicelli in the broth, mix, bring to boil and lay on plates. Sprinkle with finely chopped green onions and serve.

Recipe 3. Chicken broth with vermicelli and gibles


a handful of noodles;

ground pepper;

three liters of drinking water;

potatoes - three medium tubers;

chicken ventricles - 250 g;


chicken hearts - 100 g;


one chicken breast;

onion head;

chicken liver - 300 g;


Method of preparation

1. Rinse the chicken hearts and stomachs. Peel off everything superfluous and put it in a saucepan. Fill with water. Peel the onion and place in water. Put on the stove. Turn on medium heat and bring to a boil. Carefully remove the foam and twist the fire. Boil for about an hour. Remove from heat, remove by-products and onions from broth. Throw away the onion. Broth strain. 2. Break the boiled chicken breast into small pieces with your hands. Put the meat in the broth.

3. Cut the hearts into circles and the stomachs into strips. Send offal to the pan with broth.

4. Spoon the chicken livers, peel off the films and streaks. Rinse and boil in a separate saucepan for 20 minutes. Remove, cool, and cut into small pieces. Send to the broth pot.

5. Peel and wash carrots and carrots. Crush: diced potatoes, carrots - fine chips. Put the vegetables in a saucepan, pepper, salt and add the noodles. Cook for another five minutes. Remove the saucepan from the stove, pour the chicken broth into plates and serve, adding to each pinch of fresh greens.

Recipe 4. Chicken broth with pasta and mushrooms


chicken broth - three liters;


boiled chicken meat - 300 g;

ground pepper;

forest mushrooms - 200 g;

vermicelli - 300 g;


butter - 20 g;

onion head.

Method of preparation

1. Clean the forest mushrooms, wash, put in a pan, cover with water and boil for 20 minutes. Then drain in a colander, cool and chop the mushrooms into small pieces.

2. Finely chop the peeled onion. Pass it in a saucepan in butter until golden brown. Add the mushrooms and continue frying, stirring constantly, for about three minutes.

3. Peel the carrots, wash and chop them on a fine grater. Add grated carrots to the saucepan, cover with broth and keep on the fire until boiling. Add chicken meat to the pan, cook for another 20 minutes. Now put the noodles in the broth, boil for another three minutes, salt and pepper. Arrange in plates and serve, putting sour cream, croutons and finely chopped greens in each spoonful.

Recipe 5. Chicken broth with pasta and egg


chicken broth - three liters;


boiled breast or ham; two eggs;

one large carrot;

noodles - 200 g;

parsley root;

potatoes - four tubers;

paprika pod;

bow - head.

Method of preparation

1. Chicken broth strain, and pour into a saucepan. Bulgarian pepper, rinse, wipe, cut the stem and clean the seeds. Cut the pod in half. Peel parsley root and peel. Put the vegetables in the broth.

2. Place the pan on a moderate heat and cook until boiling. Then reduce the heat and continue cooking.

3. Cut the chicken meat into small pieces and place in a saucepan. Boil for another 20 minutes. Remove the vegetables from the broth and discard.

4. Peel and wash carrots and potatoes. Chop carrots on a grater, crumble potatoes into small cubes. Put everything in a saucepan with broth, salt and cook for 15 minutes. Then add the noodles.

5. After about five minutes, lightly beaten eggs in a thin stream into the broth. Immediately turn off the heat and serve with greens.

Recipe 6. Chicken broth with pasta and cheese


chicken broth - three liters;

kitchen salt;

onions - two heads;

ground pepper;

oil plums. - 30 g;

noodles - 200 g;

processed cheese - two pieces;

boiled chicken breast - 200 g;

potatoes - three tubers;

small carrot.

Method of preparation

1. Peel the onion head, wash it and finely chop it up. Melt butter in a heavy-bottomed saucepan. Put the onion in it and pass it to transparency.

2. Clean the carrots, wash and chop them with a grater. Add it to the bow and continue to simmer, stirring constantly, until soft.

3. Pour in chicken broth. Chicken breast disassemble into small pieces. Peel the potatoes, wash them and chop them in small pieces. Put everything in broth.

4. Bring the contents to a boil, roll the fire and continue cooking until the vegetables are soft.

5. Spoon processed cheese. Put in the pan vermicelli and grated cheese curds. Salt, mix and cook for five minutes. Serve the broth hot with croutons and herbs.

Recipe 7. Chicken Noodle Soup and Tomatoes


chicken fillet - 400 g;

a mixture of peppers;

thin vermicelli - 100 g;


four tomatoes;

fresh greens;

garlic - three cloves;

half a lemon;

refined vegetable oil;


Method of preparation

1. Strain the chicken broth and pour it into the pan.

2. Dip fresh tomatoes in boiling water, then remove thin skin from them. Grind the pulp of tomatoes with a blender until smooth.

3. Peel and peel garlic cloves and onion in vegetable oil. Add tomato puree to roasted onions and boil for two minutes.

4. Disassemble chicken meat into fine fibers.

5. Put roasted onions with tomatoes in broth. Now add vermicelli and chicken meat to the pan. Season everything with a mixture of peppers and salt. Boil the broth for another three minutes, add chopped greens and turn off the heat. Arrange on plates. In each, place the lemon slices and serve to the table.

Chicken Noodle Soup - Tips and Tricks

To the broth is not turned into a mess, pasta is added to it last.

Ready broth necessarily strain.

To make the broth transparent and beautiful, add a whole onion and carrot in the cooking process.

For broth, use only the highest grade vermicelli.

Comments (0)
Popular articles