Chicken broth with homemade noodles recipe

To my cookbook

Hi all! Today we will talk about one of the most ideal, in my opinion, everyday dishes - chicken broth with noodles. From time to time I cook chicken noodles like this and every time I admire the completeness and brevity of this dish.

Transparent, rich, aromatic chicken broth, moderately spicy and balanced in taste. Lots and lots of tender chicken meat. Some carrots add color and a slight sweet note to the chicken noodles. Well, in conclusion, the noodles themselves, homemade or purchased, are no longer so important after all the above characteristics of the soup. How do you like this combination? In my opinion, it sounds perfect, and believe me, it tastes even better.

If you think making chicken noodle soup is a piece of cake, you are certainly right. But preparing the perfect chicken broth with noodles is no longer so easy; you need to know certain culinary tricks and tricks, which I will tell you about below during the preparation process.

So, I invite everyone to plunge with me into the process of preparing one of the best soups of our time - chicken broth with noodles. Shall we begin?

Cooking time:

80 minutes Number of servings – 6-8

Homemade noodles with chicken broth

Delicious homemade noodles in chicken broth are a hearty lunch for the whole family. Another simple and affordable first course recipe for your culinary repertoire. If you don’t have time to roll out homemade noodles, you can buy ready-made ones or even replace them with other pasta.

Purpose: For lunch Main ingredient: Poultry / Chicken / Dough Dish: Soups

Ingredients:

Chicken - 300 grams (or quail)
Egg - 1 piece
Potatoes - 3-4 pieces
Onion – 1 piece
Carrots – 1 piece
Greens - To taste
Flour - 1 cup
Salt and spices - To taste

Number of servings: 2-4

How to cook:

Place the broth: place the bird in cold water (in this case, half a quail carcass and 1 chicken leg), bring to a boil, skim off the foam, add salt and season to taste. Cook until the meat is cooked (about 30 minutes).
When the meat is ready, remove it to a plate, and in the meantime add the diced potatoes to the broth. The noodles are prepared without adding potatoes (in some versions), but our family likes it better with them.
Homemade noodles are prepared quickly: mix flour and egg (as much flour as you need), add salt and knead into a stiff dough. Then roll out the layer, roll it up and cut it thinly. If you have pasta making equipment, your noodles will deserve special attention.
Chop the onions and carrots and fry in vegetable or butter (as you like). When the potatoes boil, add the fried potatoes to the broth.
For greens, I add dill and green onions. Add the noodles to the broth when the potatoes are almost ready.
Bring to a boil, cook for a couple more minutes, then remove from heat. It is better not to overcook the noodles, but rather leave them a little hard (they will soften during the cooling process).
You can add the meat in portions, or you can add it to the pan along with the noodles.

Homemade chicken noodle soup from Stalik Khankishiev

It is believed that this soup came to us from the Middle East. In Eastern traditions, preparing it is a whole ceremony.

The Uzbek chef Stalik Khankishiev perfectly conveys all the tastes in his recipes. A step-by-step recipe from the famous chef allows any housewife to please her loved ones with new gastronomic sensations.
Stalik is the author of many cookbooks. I like many of his recipes and they readily take root in my family. Therefore, I see no reason not to trust him in preparing noodle soup.
To make the broth, take a village soup chicken and place it in a pan of cold water. Place the pan on the stove over medium heat and wait for it to boil.
To ensure that the foam goes away quickly and you can remove it, you need to add a little salt to the water.
You need to not overdo it here. The water will boil away and the salt concentration will increase. After you remove the first noise, you can start peeling vegetables and preparing spices.
Carrots and onions need to be peeled, washed and placed in water. There is no need to chop the onion at all. So that you don’t have to catch it all over the pan later.
Secret note! Before putting the onions in the pan, stick the umbrellas of cloves into them. This technique will make your soup aromatic and truly oriental. In addition, cloves will be easier to obtain.
For richness, carrots can be cut lengthwise in half or crosswise into several pieces. The vegetables do not require any pre-roasting.
White broths are prepared from chicken, with a beautiful transparent appearance. Therefore, for transparency and purity of the broth, it is better to add onions and carrots raw.
At the same stage, you can add peppercorns and cloves to the pan. The remaining spices will need to be added at the end. After this, you can leave the broth alone for an hour and a half and just look at it occasionally to make sure there is no noise.

Chef's chicken noodle recipe

Ingredients:

chicken – 1 kg
water – 5 l
onions – 2 pcs.
carrots – 2 pcs.
carnation
salt
pepper
coriander
saffron
coarse flour - 2 tbsp.
fine flour – 1 tbsp.
eggs – 6 pcs.
water – 180 g
greenery.

Preparation:

Put the chicken to cook. Stick a few cloves into the onion; it will give the soup a special aroma. Cut the carrots into large pieces. Place vegetables in broth. Add allspice. The chicken will cook for at least 1.5 hours.
Prepare the noodle dough: sift finely ground flour, add coarse flour, salt, beat in eggs and pour in water. Mix vigorously and leave the dough for a while.
Add cilantro roots, coriander, chopped garlic and bay leaves to the broth.
Roll out a thin layer of dough, roll it into a roll and cut into thin strips.
Remove vegetables and spices from the broth with a slotted spoon. Add saffron.
Separately cook the noodles. Place noodles on a plate and pour in broth.
A slightly unusual soup cooked in a cauldron, it has an original taste. Be sure to try it!

Noodle soup with mushrooms

The soup turns out fragrant if you cook it with mushrooms, chicken and noodles.

2 chicken breasts on the bone;
300 gr. champignons;
1 carrot;
1 onion;
1 tablespoon vegetable oil;
150 gr. dry homemade noodles;
salt, black pepper to taste;
finely chopped dill for serving.

Cook broth from chicken breasts. While it is cooking, we fry it by frying chopped onions and finely grated carrots in a small amount of oil. When the vegetables are ready, add the chopped champignons. Cook until the liquid released by the mushrooms has completely evaporated.

Into the broth we put chicken meat, removed from the bones and cut into pieces, homemade noodles and frying. Salt and season to taste. Cook until the noodles are ready. Season with fresh herbs.

Chicken soup with homemade noodles and vegetables

Ingredients:

chicken fillet - 450 g
homemade noodles – 200 g
celery - 1 stalk
carrots - 1 pc.
zucchini - 1 pc.
vegetable oil
onion – 1 pc.
spices
garlic - 2 cloves
milk – 300 ml.
flour – 100 g
parsley
salt.

Preparation:

Cut the chicken and cook in a cauldron until fully cooked. Fry celery, carrots and garlic in vegetable oil and add to the broth. Add sliced zucchini and noodles. Boil for a few minutes.
Dissolve the flour in milk and pour the mixture into the soup. Bring to a boil and remove from heat.
Pour into bowls and sprinkle with parsley.
If possible, buy homemade eggs with bright yolks for the soup. The noodles from such eggs will turn out yellow, like a small chicken. It looks so pretty in the clear broth!

How to make Chicken Noodle Broth

First of all, rinse the chicken carcass, clean it of films and excess parts. Transfer the chicken pieces to the pan.

Fill the chicken completely with cold water and place over medium heat.

Bring the broth to a boil, removing the foam. Reduce heat, add peeled carrots and onions. Salt to taste, cook the broth until fully cooked (about 1.5 hours).

Separately, boil the noodles until fully cooked. Place it in a colander to drain the water.

Transfer the noodles to a deep plate and fill with broth (remove the carrots and onions). Sprinkle with chopped herbs and add chicken (optional). Bon appetit!

Chicken soup with homemade noodles and mushrooms

Homemade aromatic soup with chicken and mushrooms is simply a delight in taste. Good for every day and after a festive feast. Simple and delicious!

Ingredients:

chicken – 1 pc.
onion – 1 pc.
brown champignons – 200 g
carrots – 1 pc.
dried basil
caraway
coriander
chilli
flour – 150 g
egg – 2 pcs.
greenery
Bay leaf
vegetable oil
salt.

Preparation:

Put the chicken on the fire. Skim off the foam and add spices.
Prepare homemade noodles from flour, one egg and a spoon of vegetable oil. Wrap in paper and leave for half an hour.
Chop the onions and carrots and add them to the broth.
Roll out the dough and cut into strips.
Remove the chicken from the broth and cut into pieces.
Cut the mushrooms into slices and place in the pan along with the chicken pieces.
Lay out the noodles. Bring to a boil and remove from heat.
Place a lemon leaf in a bowl of soup. It's incredibly delicious!
Chicken soup with homemade noodles and quail eggs Do you want to diversify your usual chicken soup? Then this recipe is for you!

Classic chicken noodle soup

This classic version of chicken noodle soup is very easy to prepare and does not require much time. It will not be difficult for you to prepare this soup in your kitchen. This chicken noodle soup is usually very rich and satisfying - an ideal recipe for a large family.

Ingredients:

500 g chicken
3 liters of water
2 medium carrots
2 onions
4 medium potatoes
200 – 250 g noodles
30 g greens
Salt, pepper - to taste
Vegetable oil to taste

Preparation:

First, rinse the chicken under running water, put it in a pan and fill it with water.
Next, peel 1 carrot and 1 onion. We throw them into the water along with the chicken without cutting them.
After bringing the broth to a boil, remove the foam and cook the chicken and vegetables over low heat for about 40 minutes, not forgetting to add salt and pepper to taste.
Then we take out the chicken with vegetables. Remove the meat from the bones and cut into small pieces, cut the potatoes into cubes and throw them into the broth along with the meat.
At this time, peel the remaining carrots and onions. Chop the onion finely and finely, grate the carrots on a coarse grater and fry together with the onion until golden brown.
Next, add noodles and fry into the broth. Cook for eight minutes and turn off the heat.
Serve the soup hot, along with finely chopped herbs.

Chicken soup with homemade noodles and quail eggs

Ingredients:

chicken – 1 kg
carrots - 1 pc.
onions - 2 pcs.
celery root - 50 g
flour - 75 g
egg - 1 pc.
butter - 50 g
celery stalk – 1 pc.
Quail eggs - 2 pcs.
green onion
dill
Bay leaf
allspice peas
black peppercorns
salt.

Preparation:

Cut the chicken into pieces and set to cook.
To make the broth golden brown, place halves of carrots, onions and a quarter of celery root on the burner.
Place the heated vegetables into the broth. Season with salt, add bay leaf and peppercorns.
Prepare noodles from flour, eggs and a third of butter.
Boil quail eggs. Peel and cut into two halves.
Fry finely chopped onion and chopped celery and carrots in butter.
Roll out the dough, heat the layers for one minute in the oven at 200 degrees and cut into thin strips.
Remove meat from broth. Separate the meat from the bones and place on plates. Place the fry and noodles into the pan. A few minutes and remove from heat.
Pour the soup into bowls. Sprinkle with chopped onion and dill. Add a piece of butter and garnish with quail eggs.

The most delicious homemade chicken noodle soup

Homemade Chicken Noodle Soup is a proven entrée recipe with carrots, celery, onions, chicken and homemade noodles. It takes less than 30 minutes to prepare!

Preparation time: 10 min. Cooking time: 20 min. Total time: 30 minutes.

Ingredients

For the egg noodles

1.25 cups wheat flour
1 pinch of salt
1 beaten egg
0.25 cups milk
0.5 tablespoon butter, softened

For soup

2 tablespoons butter
3/4 cup chopped onion
3/4 cup chopped celery
1 cup chopped carrots
2 cloves garlic, minced
2 liters chicken broth
raw egg noodles (store-bought or homemade recipe below)
0.5 teaspoon dried basil
0.5 teaspoon dried oregano
(optional) some poultry seasoning
salt and pepper for taste
2 boiled and shredded chicken breasts

Preparation

Noodles

In a large bowl, combine flour and salt. Add beaten egg, milk and soft butter.

Knead the dough until smooth, about 5 minutes. Let stand in covered bowl for 10 minutes.

On a floured surface, roll out to 3-4mm thick. Cut into narrow strips that can be cut into shorter pieces.

Remember that they will expand in size as they cook, so don't make them too long or thick.

Allow the noodles to air dry for a few hours before adding to the soup. If you are in a hurry, the time can be reduced to 30-40 minutes.

Soup

Melt the butter in a large saucepan over medium heat. Sauté finely chopped onion, celery, and carrots until vegetables are soft, about 5 minutes. Add minced garlic and cook for another minute.

Pour in the chicken broth and add the noodles, basil, oregano, (optional) poultry seasoning, salt and pepper. Bring to a boil, then reduce heat, cover and simmer for about 15-20 minutes.

Cook chicken broth in advance. To do this, place a couple of chicken breasts in a saucepan and cover with water. Bring to a boil, remembering to skim off the foam. Add salt and cook until the meat is done.

To get a tasty and aromatic broth, put a small piece of carrot, a small peeled onion, cut in half, a few black and allspice peas and a bay leaf into the pan.

When ready, remove the meat and strain the broth.

Cut the boiled breast into small pieces and add to the soup. Cook for a few more minutes (3-4 minutes).

Remove the pan from the heat, let it brew for a while, and you’re ready to start dinner. Pour into plates, garnish with herbs. Bon appetit!

Chicken soup with emerald noodles

You definitely haven’t tried anything like this before – soup with emerald noodles. We are sure that both children and adults will like this option. After all, we all come from childhood.

Ingredients:

domestic chicken - 0.5 pcs.
onions - 2 pcs.
carrots - 1 pc.
flour - 100 g
egg - 1 pc.
parsley
vegetable oil
salt.

Preparation:

Prepare chicken broth with the addition of bay leaf, whole onion and aromatic roots. Salt the broth 10 minutes before the chicken is ready.
Prepare noodles from flour and one egg. In a blender, beat the parsley and add the mixture to the dough. The dough will be emerald colored. Roll out the dough thinly and cut into strips.
Remove the finished chicken from the broth and divide into pieces. Fry onions and carrots and place in a saucepan. After a few minutes, add the emerald noodles and boil a little.
Place a piece of chicken on a plate and pour in the emerald noodle soup.
Instead of parsley, you can use spinach for a green tint in the noodles.

Broth with noodles

Ingredients

To make Chicken Egg Noodle Soup with Potatoes you will need:

chicken - 800 g;
water - 3.5 liters
potatoes - 4 pcs.;
carrots - 2 pcs.;
onion - 2 pcs.;
egg noodles (store-bought or homemade) - 100 g;
vegetable oil - 2 tbsp. l.;
butter - 30 g;
greens - 1 bunch;
garlic - 1-2 cloves;
salt, ground black pepper - to taste.

Cooking process

Cut the chicken into pieces, I did not use the whole chicken, but divided it into 2 parts (I used one part to prepare the soup, and from the second part I prepared the second dish). It is better to take home-made chicken; it produces an aromatic and very tasty broth, just the kind we need for soup.
Place chicken pieces, one whole onion and one whole carrot into the pan (the vegetables must first be peeled). Fill with cold water and put on fire. Bring to a boil and skim off the resulting foam. Cook the chicken and vegetables until tender, about 40 minutes, over low heat.
While the chicken broth is cooking, peel the potatoes and cut them into pieces.
Wash the greens and chop them finely.
Peel the remaining carrots and onions, cut the onions into small cubes, and grate the carrots on a coarse grater.
Heat a frying pan and pour vegetable oil onto it. Add chopped carrots and onions to the oil, fry them over low heat, stirring, until transparent.
As soon as the vegetables become soft, turn off the heat. Add a piece of butter to the fried vegetables (butter is added so that the soup has a creamy aroma and taste), mix.
From the finished broth we remove chicken meat, carrots and onions (we will no longer need boiled vegetables, they gave the broth all their taste and aroma). Lubricate the chicken meat with garlic salt or garlic passed through a press and then serve the chicken with the ready-made soup.
Add the potatoes to the boiling broth, cook from the moment of boiling for about 8 minutes over low heat.
Then put the fried vegetables into the broth with potatoes, wait for it to boil and add egg noodles.
Add some salt to the chicken soup to taste (I use aromatic garlic salt) and cook the egg noodles over low heat until cooked.
Add ground pepper to taste and chopped herbs to the finished soup, remove from heat.
Our delicious and aromatic chicken soup with egg noodles and potatoes is ready. Place chicken on each plate, pour in the soup and serve. This dish is perfectly filling, tasty and nutritious. We invite family members to the table for a delicious lunch.

Simple chicken broth soup with homemade noodles

If you're short on time, make this soup recipe. It cooks very quickly and requires a minimum amount of ingredients. Chicken broth and noodles can be prepared ahead of time in your spare time. And all you have to do is boil the broth and put all the ingredients in the pan.

Ingredients:

chicken bouillon
homemade noodles
onion - 1 pc.
carrots - 1 pc.
potatoes – 3 pcs.
parsley root
butter - 1 tbsp. l.
parsley.

Preparation:

Boil chicken broth with parsley root. Add chopped onion and butter to the broth. Boil a little and add chopped potatoes and chopped carrots.
When the potatoes are ready, add homemade noodles to the soup. Boil for a few minutes.
Pour into bowls, sprinkle with chopped parsley.

Description of preparation:

Homemade noodles are prepared simply: with flour and eggs.
Remember the proportion: you need only one egg per 100 grams of flour. This makes quite a lot of noodles, enough for a large pan! Noodle dough is difficult to knead because it is tight and you also need to put in more effort when rolling it out. To cook noodles in chicken broth, cook chicken broth (you can use fillet, but then it will be completely dietary), add potatoes and carrots if desired, then you will get a richer soup. Purpose: For lunch Main ingredient: Poultry / Chicken / Dough Dish: Soups / Broths

Quick soup with noodles and potatoes in a slow cooker

It is very easy to prepare this soup in a slow cooker. To do this, you just need to immerse raw meat and vegetables in a bowl, fill them with hot water and activate the stewing mode for 90 minutes. After an hour of cooking, add the noodles into the soup. Greens can be added at the end if desired.
This cooking method is faster and does not require as much attention. It is good for everyday nutrition. If you remove the spices or reduce them, you will get a wonderful dish for the children's menu.
The main component of this soup is still homemade egg noodles. Although I know that some housewives have long come to rather non-standard solutions for our kitchen. They make noodles from buckwheat and rice flour. I haven't tried these options, but I think they have their fans.

Soup with chicken hearts and homemade noodles

If you prepare homemade noodles in advance, then you will need a minimum of time to prepare this soup. Tender and healthy chicken hearts and homemade noodles without dyes or water - what could be tastier?

Ingredients:

chicken hearts - 400 g
homemade noodles - 200 g
potatoes - 4 pcs.
carrots - 1 pc.
Bay leaf
black peppercorns
onion - 1 pc.
sunflower oil
salt.

Preparation:

Clean chicken hearts from films and fat. Fill with cold water several times and rinse.

Finely chop the onion, chop the carrots. Fry vegetables in oil.

Cut the potatoes into pieces and place in a pan of boiling water along with the prepared hearts and fried vegetables.

Five minutes before the potatoes and chicken hearts are ready, add homemade noodles, salt, bay leaf and pepper.

Pour the soup into bowls and sprinkle with herbs.

Chicken and egg noodle soup

I have a small homemade chicken and I want to cook it today. I will make the noodles with my own hands. You will see that it is easy and fast.

The first dish with chicken broth is a frequent treat in our family. Variations of it often appear on the table. Sometimes this is not just noodle soup, but also with potatoes, mushrooms and other additives. My family loves all the options.

I wash the chicken carcass and put it in a pan. If the chicken is large, cut it into pieces. Fill with water and put on fire. When it boils, I remove the foam.
If the chicken is from a store, I advise you to drain the water after boiling. Rinse the pan and chicken and return to boil in clean water.
This is done in order to rid the meat of antibiotics and hormones with which it is, in all likelihood, stuffed.
While the chicken is cooking, let's make the dough. This is how real soup is cooked: by kneading, rolling out the dough and cutting the noodles.
To do this, break the eggs into a large bowl, add salt and lightly beat with a whisk. I gradually add flour and knead a very stiff dough.
It is good to use durum wheat flour. Then I put the dough on the table and continue to knead with my hands.
Then I put the dough in a bag so that it can rest a little. After 10 minutes, I sprinkle flour again and continue to knead the dough until it stops taking flour at all. I wrap the finished dough in a bag again and let it rest for another 15 minutes.
I'm starting to make noodles. I roll out the dough into a small flat cake and grease it with vegetable oil. This is necessary to make it easier to roll out the tight dough into the thinnest flat cake. I rolled it out as thinly as possible.
I leave the layer to dry a little, then I turn it over and let it dry on the other side. When the cake is sufficiently airy, I cut it with a knife into several wide strips. The width of the strips will be the same as the length of the noodles we need.
Now I put all the strips together and cut them into pasta. My noodles are thin, like vermicelli; if you wish, you can cut the strips wider. I scatter it on the table to dry.
In the meantime, I finely chop the onion and grate the carrots.
You can throw another onion and carrot whole into the broth for flavor.
In a frying pan with oil, fry the onion until golden. I add grated carrots. I fry for another minute and remove from the heat.
The chicken was completely cooked. I take it out and leave it to cool. I strain the broth and put it on the fire again. At this stage I add salt and pepper. After boiling, I throw the dried noodles into the pan.
Don't forget that when cooked, the noodles triple in size.
I divide the chicken into portions and add them to the soup. Add fried onions and carrots. At the end I add garlic and chopped herbs.
Diet noodle soup is ready. If you wish, you can boil it with potatoes or add other vegetables.

Chicken broth with croutons and noodles

The preparation of broth with croutons is carried out in the same way as in previous recipes. First, cook the chicken for three hours. Then we take it out, filter the broth and add the noodles into it. Before serving, sprinkle with herbs, add egg and croutons to the plate. It is with these crispy cubes or slices that chicken noodle broth turns out even tastier.

To prepare croutons you will need a white loaf, which is cut into small cubes or slices. Grease an oven tray with a small amount of butter or vegetable oil, squeeze a clove of garlic through a press and add sliced bread. Place the croutons for browning in the oven, preheated to 140 degrees, for 20 minutes. After the specified time, remove the baking sheet from the oven, let the crackers cool, and you can serve with the broth.

Delicious option with vegetables

Another delicious broth that can be prepared in just one hour. It will contain vegetables and even potatoes, and therefore it will be more satisfying than the classic version.

Ingredients:

parsley root 1 pc.
noodles 0.1 kg
spices 10 g
onion 1 head
chicken legs 2 pcs.
garlic 10 g
carrots 1 pc.
parsley 20 g
potatoes 1 tuber

Cooking time: 65 minutes Calorie content per 100 grams: 147 kcal

How to cook:

Pour water into a saucepan and place the washed legs in it.
Remove to the stove and bring to a boil.
When the meat is ready, take it out and cool.
A little later, disassemble into fibers or cut into cubes.
Rinse and peel the carrots and parsley root.
Cut both roots into thin and long strips.
Peel the garlic and leave the cloves whole.
Cut the potatoes into cubes.
Remove the skin from the onion, rinse it and leave it whole.
Add all the above ingredients to the boiling soup.
Add some spices there and cook it all until done.
Then add the noodles and cook for another fifteen minutes from the moment they boil.
At the end, add chopped herbs and serve.

Tip: you can use a little celery root for an original taste of the broth.

To keep the broth clear: cooking tips

A tasty and aromatic clear broth is the dream of every housewife. But it is not always possible to do it this way. In fact, in order for the broth to be transparent, you need to adhere to certain rules:

The quality of the broth largely depends on the choice of chicken. Professional chefs prefer poultry. It is important that it is not old. Otherwise, it will definitely not be possible to cook a clear broth from such chicken.
Before placing the bird in the pan, rinse it well and remove excess fat. If the bird is not domestic, but was bought in a store, you can remove the skin from it. Do not cook chicken broth. It will never turn out as fragrant and rich as from a whole carcass. Thighs can also make a good broth.
Bring to a boil and cook the chicken over low heat only. At the very beginning of cooking, you need to salt the water and add a whole onion to the bird. It will make the broth not only aromatic, but also transparent. Sometimes whole or coarsely chopped carrots and celery root (or parsley) are also added to the onion. But you shouldn’t pepper or put bay leaves in water. This will only make the broth darker.
Immediately after boiling and periodically during cooking, you need to remove the foam from the broth. Do not cover the pan with a lid. This way you will be able to avoid a strong boil, at which the broth becomes cloudy.
Boil the broth for 3 hours. At the end of cooking, you need to strain it, then pour it into a saucepan and let it simmer for the last time over low heat.

If you follow the suggested tips, the broth will turn out as clear as a tear. Now you can add your favorite spices, noodles and other ingredients to it.

How to cook with potatoes

Be sure to try this broth if you are tired of classic soups. This one will be light and filling at the same time!

Ingredients:

noodles 60 g
chicken 0.3 kg
greens 20 g
onion 0.1 kg
potatoes 300 g
spices 10 g
water 2.5 l
olive oil 60 ml
carrots 0.1 kg

Cooking time: 70 minutes Calorie content per 100 grams: 161 kcal

How to cook:

Wash the chicken, peel it and place it in a saucepan.
Pour in water and place on the stove to bring to a boil.
Cook for thirty minutes.
During this time, peel and wash the potatoes, cut into slices.
Remove the meat and add chopped tubers to the soup.
Bring to a boil over high heat.
Then reduce it and continue cooking.
Peel the onion and carrots, finely chop and grate accordingly.
Heat the oil, add the root vegetables and simmer until soft.
Add them to the soup when the potatoes are ready.
Then add the noodles and cook everything together until done.
At this time, chop the meat and return it to the soup.
Add spices, chopped herbs and serve.

Tip: use sweet potatoes instead of potatoes, it will be original!

Greek chicken soup “Kotosupa”

The funny name is translated from Greek as “chicken soup”. Light chicken soup with lemon will surprise your guests. Especially good with a glass.

Ingredients:

chicken - 500 gr.
homemade noodles – 200 g
eggs - 1 pc.
black pepper
seasonings
olive oil
fresh parsley
lemon - 1 pc.
salt.

Preparation:

Boil the chicken.

Prepare homemade noodles with one egg and 100 g of flour. Cut into strips.

Add noodles to broth. Salt the soup and add seasonings to taste.

Beat an egg with the juice of one lemon, olive oil and a few spoons of hot soup. Pour the mixture into the soup, stirring constantly.

Add the disassembled chicken meat to the soup and bring to a boil.

The soup is ready and can be served, garnished with lemon slices.

Chicken dumpling soup with homemade noodles

Juicy chicken dumplings and homemade noodles make this soup incredibly delicious.

Ingredients:

chicken fillet – 500 g
onions - 2 pcs.
carrots - 1 pc.
egg - 1 pc.
flour – 100 g
butter - 30 g
salt
pepper.

Preparation:

Knead the noodle dough from one egg, salt and 100 g of flour. Give it a rest. Roll out thinly and cut into strips.

Prepare the dumplings: fry the onion in butter, chop the fillet. Beat everything in a blender. Add salt and pepper. Make dumplings.

Carefully place the dumplings into a pan of boiling water. Boil a little and add noodles. After a couple of minutes, remove from heat.

The soup is ready.

The soup will be tastier if you cook the dumplings not in water, but in chicken broth.