Noodle Soup - General Cooking Principles
If you want a tasty and satisfying first course, the noodle soup is what you need. Most often, this soup is cooked in chicken broth, for which you can take the breast, wings, thighs or ready-made soup set. However, it is allowed to cook soup on any other broth, as well as on vegetable broth, water or mushroom broth. In principle, the noodle soup has many different cooking options. In addition to the usual meat and mushrooms, you can use canned fish or meat, green peas, canned corn or beans, processed cheese and other products. The vegetable set, as a rule, includes onions with carrots (they can be immediately added to the soup or pre-spiced), potatoes, peppers, tomatoes, celery, cauliflower or broccoli. Boil the noodle soup over low heat under the lid, in turn laying the necessary ingredients. First put potatoes in the broth, then roast and at the very end of the pasta, otherwise they will boil loose and the soup will look like porridge. Salt, pepper, herbs and other seasonings should be put a minute before the end of cooking. Vegetables in the noodle soup are usually cut finely.
Noodle Soup - Preparing Food and Dishes
While the broth is boiling, you can wash, peel and chop the necessary vegetables: cut potatoes into small cubes or small bars, grate carrots, and chop onions finely. Bulgarian pepper can be cut into thin long strips, and tomatoes - diced (after removing the skin). Meat should be washed thoroughly, before stewing.
For cooking noodles, you will need a standard set of kitchen utensils: a pan, a frying pan, a cutting board, a knife, a skimmer, a grater and vegetable peelers and a vegetable cutter (if available). Serve the dish in a deep-bottomed serving plate.
Recipes for noodles soup:
Recipe 1: Noodle Soup
The most popular noodle soup recipe. It is such a delicious soup that many housewives prepare, because for cooking a dish we need the most ordinary products: chicken, vegetables and pasta.
- One pound of chicken (3 liters of water);
- 2 small carrots;
- 2 onions;
- Several potatoes;
- A pair of handfuls of pasta (noodles);
- Salt and pepper to taste;
- Dill and parsley.
First, prepare the chicken broth: rinse the chicken and cut into pieces. Onion and carrot clean, but do not cut. Put all the products in the pan and fill with water. After boiling it is necessary to remove the foam with a skimmer and reduce the heat. Broth add salt and cook over low heat for about 5-40 minutes. From the finished broth we take out meat and vegetables. Carrots with onions are no longer useful - they have already given the soup all the healthy and taste qualities. The meat is separated from the bones and put back into the broth. We clean the potatoes and cut them into small pieces. Add the potatoes to the boiling broth and cook for about 15 minutes. Meanwhile, finely chop the onion, grate the carrots and pass the vegetables in the vegetable oil. Put the prepared roast in the soup. Then you need to add vermicelli and cook all together for another 7-8 minutes. We taste the broth and, if required, add salt and pepper. Ready soup with noodles served with chopped greens only after the dish is infused.
Recipe 2: Soup with pasta and sausages
Very fast, tasty and rich soup, which is made from potatoes, peas, corn, sausages and, of course, pasta. A set of spices and fresh herbs give the dish flavor and freshness.
- 1 large potato (or 2 small);
- Purple onions - 1 pc .;
- 1 carrot;
- 100 g butter;
- 100 g of canned corn and frozen green peas;
- Thin vermicelli (“Spider Web”) - 100 g;
- 150 g mini-sausages;
- Salt and ground black pepper to taste;
- Curry seasoning to taste;
- A bunch of mixed herbs (parsley and dill);
- Water - 1.5 liters;
- 2 bouillon cubes.
Peel potatoes, carrots and onions and cut them into small cubes (potatoes - a little larger). Sausages cut into small circles. In a boiling water we throw a couple of bouillon cubes, after dissolving, we launch the potatoes. After 5-6 minutes, lay out the peas and pasta. Cook the soup for another 5 minutes. At this time, fry the onions and carrots in butter, season the roast with salt, pepper and curry. Put the soup into a ready-made vegetable roast, after boiling we pour sausages and expressed corn. After boiling, turn off the fire. Soup with noodles and sausages should brew for 10 minutes. Serve with finely chopped greens and rye bread.
Recipe 3: Soup with noodles and cauliflower
Very light, simple and healthy soup that can be cooked for dinner at least every day. Vermicelli and vegetables give a great combination in chicken broth.
- 600 g of chicken wings;
- 100 g vermicelli;
- 2.5 liters of water;
- For 1 carrot and onions;
- 1 cauliflower head;
- Salt - to taste;
- Any greens.
Wash the wings, pour cold water and set to boil. As soon as the water boils - remove the foam and reduce the fire. Add the broth to salt and cook for about 20 minutes on low heat. Chop the onion and grate the carrot. Pass vegetables for this soup is not necessary, run the onions with carrots in 20 minutes. While everything is boiled, wash the cauliflower, disassemble it into inflorescences and add to the soup 10 minutes after the carrots and onions. Next run the noodles. Cook the soup with noodles until the ready state of cabbage and pasta (about 7-8 minutes). Serve with chopped dill or parsley.
Recipe 4: Soup with Noodles and Sardines
Incredibly delicious, simple and quick soup! If a can of fish canned food was found in the fridge, but you just don’t want to eat them, prepare a hearty and healthy first course dish.
- 2 potatoes;
- 1 onion and carrots;
- 2 cloves of garlic;
- 1 can of sardines in a tomato;
- Water - about 700 ml;
- Vermicelli - 50 g;
- Vegetable oil.
Pour water into the pan and set on fire. Clean the potatoes, dice them and run into the water, after boiling, reduce the heat and cook until ready. Grated carrots and chopped onion fried in a pan with vegetable oil. Then add chopped garlic to vegetables. Now open the can of canned food, separate the fish from the bones, knead the whole contents with a fork and spread it along with the juice to the vegetables. Stew before boiling and put it in a saucepan with potatoes. Add the noodles and cook all together for about 8 minutes. Serve fish soup with vermicelli with chopped parsley.
Recipe 5: Soup with pasta and mushrooms
This first dish turns out very fragrant, nourishing and tasty. Suitable for everyday cooking.
- 400 g of fresh champignons;
- Several potatoes;
- Water - 2 liters;
- Onion head;
- 1 carrot;
- Vermicelli - to taste (about 50-70 g);
- Salt and ground black pepper to taste;
- Bay leaf;
- Vegetable oil - 2 tbsp. l
Mushrooms thoroughly washed and cut into several parts. Peel potatoes and cut into small cubes. Pour water into a saucepan and lay potatoes with mushrooms. Bring to a boil, salt, pepper, throw bay leaf and reduce the fire. Cook for about 10-12 minutes. Sauté in vegetable oil, chopped onion with carrots and lay out in the soup. Cook another 10 minutes. After that, you need to pour the vermicelli and cook the soup for another 5-6 minutes. This dish is best served in finely chopped greens. Optionally, you can add a little mayonnaise.
Noodle Soup - secrets and tips from the best chefs
If the soup broth with vermicelli is brewed from bones, neck and giblets, then you will need to strain it thoroughly, otherwise small bones, skins and other unpleasant “details” will appear in the soup. If you want to achieve transparency of the broth, it is better to put in it a whole onion and carrot, and then throw them away.
The most important rule of the noodle soup is not to add too much pasta to it, otherwise not the first, but the second dish in the form of porridge will turn out. To make the soup more fragrant and appetizing, some chefs prefer to pre-fry small noodles in a pan without adding oil. Naturally, the taste of the dish will depend on which vermicelli will be used. Thin noodles that do not need to be cooked for a long time are better suited for this purpose. Also, it is not recommended to save on pasta: cheap low-quality varieties will boil down and turn the soup into mush again. It is better to buy pasta from durum wheat.
In general, the most delicious soup comes from home-made noodles. It is very simple to make: mix four cups of flour, 2 eggs and a quarter glass of water in a bowl. Salt the dough, knead it, wrap it in film and put it in the cold for half an hour. Divide the dough into 2-3 parts, roll out (add a little flour) and cut each layer into thin strips, leave the pasta to dry for 30-40 minutes. Noodle soup requires careful handling of spices and seasonings: ordinary black pepper, bay leaf and salt are ideal. From the greens very well fit into the overall taste of the dill, cilantro and parsley dishes.