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Chicken noodle soup: simple step by step recipe with photos

Today we offer to consider recipes for light and at the same time delicious soup with chicken and noodles. It can be cooked with wings, breast and hips. The broth turns out rich and fragrant. So let’s get down to making this treat.

  1. Meat should be well washed, put in a metal container and pour cold water. Place on the stove and cook;
  2. After boiling water, you need to turn down the heat and remove the foam from the top;
  3. Peel the onions from the husk and put in the whole form in the broth. Also add salt and leave to cook for 40-50 minutes;
  4. Meanwhile, clean the carrots from the peel and cut into small sticks or straws;
  5. After 50 minutes, take out the onion from the pot and discard. Fall asleep carrot pieces there;
  6. Take the chicken meat out of the broth, cut it into small pieces and put it back into the pan;
  7. Rinse the dill and cut into small pieces;
  8. After 20 minutes, put vermicelli in the soup;
  9. It should be borne in mind that thin vermicelli is cooked very quickly, so immediately after it we put spices in the soup and sprinkle with chopped dill;
  10. Boil for 2-3 minutes, turn off the heat and cover the soup with a lid.

For cooking you will need:

  • A pound of chicken;
  • 2 carrots;
  • 2 pieces of onions;
  • 5 potatoes;
  • 150-200 grams of fine vermicelli;
  • Vegetable (usual) oil;
  • A little salt and spice;
  • 3000 ml of water;
  • 4-6 sprigs of dill and parsley.
    1. Chicken meat must be thoroughly washed and cut in medium slices;

      1. One carrot and one onion are cleared of skin. Cutting them is not necessary;
      2. After that, vegetables and meat are placed in a saucepan, put on the stove and cook;
      3. During boiling water we turn off the gas and remove the foam from above;
      4. Next, add salt to the broth and boil the contents over medium heat for 15-30 minutes;
      5. Check the vegetables after 5 minutes, if they are cooked, they should be removed. They are no longer needed; all the juice and flavor from the vegetables have already been released into the broth;
      6. Take out the meat. Cut off the pulp from the bones and put into the broth again;
      7. We clean the skin off the potato and cut it into small bars. Put the potato slices in the broth and cook until soft, about 15 minutes;

      1. Onions are peeled and cut into small squares;
      2. Cut the skin off with carrots and cut into three large graters or cut them into small squares;
      3. A frying pan is put on the stove, we pour a little vegetable oil into it and fill up the vegetable cut. We burn them until ready, about 8 minutes;

      1. Ready zazharka of vegetables laid out in broth. Mix everything and cook for a couple of minutes;
      2. After 5-7 minutes, pour out a handful of small vermicelli in the soup and boil for another 5-7 minutes;

      1. At the end you have to taste it, if you need to put seasonings and salt;

      1. Hot soup should stand for 10 minutes. Before serving, decorate it with parsley and dill.

Components for cooking:

      • 300 grams of chicken pulp;
      • One onion;
      • 3-4 potatoes;
      • One carrot;
      • A handful of small vermicelli
      • A pair of green onion feathers;
      • 2 lavrushki;
      • Vegetable (usual) oil;
      • 8 glasses of water;
      • Salt and ground black pepper.

      1. Carrots, rinsed, remove all the dirt and three on a coarse grater;
      2. Peel the onion from the husk and cut it into small strips;
      3. Clean the potatoes with a knife and wash them thoroughly. Then we cut the tubers into cubes or stripes;
      4. Then we pour vegetable oil into the capacity of the multi-cooker, select the “Baking” mode and heat it;
      5. On the heated oil pour grated carrots and onion slices. Mix vegetables, leave to cook for 5 minutes;
      6. While the vegetables are roasting, the chicken meat is washed and cut into medium slices;
      7. After a couple of minutes, put the slices of chicken and potatoes in the vegetables;
      8. Fill with water, add salt and spices.
      9. We put the program «Soup» and cook for an hour;
      10. Approximately 5 minutes before the end of cooking, in the broth you need to put a little thin vermicelli, laurel leaves and a pinch of black pepper;
      11. The top of the soup is decorated with chopped green onions.

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The recipe for a delicious noodle soup with chicken and mushrooms

      • Chicken fillet — 500 grams;
      • Champignons — 400 grams;
      • Zucchini — ½ pieces;
      • Vermicelli — a small handful;
      • 3 garlic teeth;
      • Onions — 2 pieces;
      • Two carrots;
      • 4-5 feathers of green onions;
      • 7 sprigs of parsley;
      • Butter — a small piece;
      • Vegetable (usual) oil;
      • 2 liters of water;
      • Salt and spices;
      • Allspice — 4-5 peas, 1-2 cloves;
      • 2 leaves of laurel

      1. We wash the chicken, transfer it to a metal container and pour 2 liters of water. Remove to the stove and boil;
      2. After boiling the broth, the fire should be reduced and the foam removed from the surface;
      3. Onions, carrots, garlic cloves cleaned from the skins. Onion and garlic cloves chop into small cubes, carrot three on a coarse grater;
      4. Place a frying pan on the stove, pour some vegetable oil and pour the pieces of vegetables into it. Fry all minutes 2-3;
      5. Fill the broth with vegetables in a broth and cook for half an hour;
      6. Approximately 15 minutes before the readiness, add salt, peppercorns, and bay leaf;
      7. Then take out the chicken and cut into small pieces, filter the broth;
      8. Mushrooms are cleaned, well washed and filled with hot water. We insist in it for 10-15 minutes;
      9. Next, drain the water, put the mushrooms in a container, pour some water and put it on the stove. Boil on low heat for about 20 minutes;
      10. Cut the remaining carrot and half of the zucchini into plates;
      11. Clean the onion from the husk and cut it into half-rings;
      12. Parsley and green onions chop into small pieces;
      13. Put a frying pan on the stove, spread the butter and heat it;
      14. On the melted butter lay out zucchini, carrots and onion half rings. Fry for 5 minutes;
      15. Then in the filtered broth lay out boiled mushrooms, fried carrots, onions and zucchini;
      16. We pour greens there and boil all 5 minutes;
      17. Separately, boil vermicelli in boiling salted water. Then put it in the soup;
      18. Ready soup seasoned to taste, if necessary, add some salt and remove from the stove. Leave for 10 minutes under the lid closed.

      • If the soup is boiled with bones, soup sets, legs and giblets, the broth will need to be drained. Otherwise, the soup will come across bones and other unpleasant particles;
      • It is undesirable to add too much vermicelli, it will boil down and it will not be soup, but ordinary porridge;
      • For soup, it is desirable to use pasta from durum wheat.

Well, that’s all, now you can easily make chicken soup with noodles, especially to make it quite simple. The main thing — to comply with all the recipes and cooking rules. Also do not forget about the tips, they will help make this dish much tastier and better.

Do not hesitate and start cooking, your family will be happy for this treat!

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