Chicken noodle soup - 10 step-by-step recipes

Cooking: 1 hour 20 minutes

Noodle soup is a delicious first course that is perfect for a family dinner. Its level of complexity is minimal, so both an experienced housewife and one who has just begun to master the basics of cooking delicious food should have a recipe for such a soup.

A set of products - noodles, meat, potatoes and onions - is available to everyone. It takes little time to prepare, but the taste is rich and homemade.

What to serve with

You can serve noodle soup with sour cream, as well as any seasonings and herbs to your taste.

You can also prepare for it:

Noodle soup recipe

First, rinse a piece of fresh meat under running water. Cut it into small pieces and put it in water to boil.

You can choose the meat to your taste. If you want, add a bone to the broth for richness.

The onion should be peeled, washed with cool water and finely chopped. Wash the carrots and finely grate them using a grater.

In a frying pan, combine chopped onion, grated carrots and vegetable oil. Fry the vegetables until softened.

Peel the potatoes and cut them into medium-sized pieces.

The form can be any that is convenient for you.

When the contents of the pan boil again, add the fried vegetables.

Next, add noodles to the soup.

Pour salt into the pan.

Add chopped herbs and bay leaf.

Bring the soup to readiness and remove from the stove.

Vegetable soup

Wonderful light soup with vegetables. It contains broccoli, mushrooms, potatoes and vermicelli. The soup turns out tasty and tender, perfect for breakfast or dinner.

Ingredients:

• 200 g broccoli
• 200 g mushrooms
• 5 potatoes
• 50 g vermicelli
• carrot
• onion
• salt
• pepper.

Preparation:

Peel the potatoes and send them to cook.

Prepare the fry. Fry onions, carrots, chopped mushrooms and broccoli in vegetable oil.

When the potatoes have boiled a little, add frying to them.

A few minutes before it's ready, add the vermicelli.

Option 1: Chicken soup with noodles and potatoes - classic recipe

Today we will cook, in my opinion, the most delicious chicken soup with noodles and potatoes. The soup is easy to prepare; chicken soup is best made with small thin noodles; everyone loves this soup - both children and adults. For the recipe, it is best to use homemade chicken, it is most suitable, the broth is aromatic and rich.

It is better to use durum wheat for the vermicelli recipe; it will not boil over and will remain whole. Be sure to add carrots and onions, potatoes, and some greens. Chicken soup is an ideal dish for lunch; the whole family will be happy with such a hearty and tasty meal.

Ingredients:

• Homemade chicken – 300 g
• Water – 1.5-1.7 l
• Potatoes – 2 pcs.
• Carrots – 1 pc.
• Onions – 1 pc.
• Vermicelli – 60 g
• Salt, pepper - to taste
• Vegetable oil – 1 tbsp.
• Dill – 5 sprigs

Cooking process

Prepare all products according to the list. Take a pan that is suitable in volume, fill the pan with water, then put it on the fire and bring to a boil. You can use any pieces of chicken, just rinse and dry them first. Place chicken pieces into boiling water, then cook the chicken for 30 minutes.

After the specified time, it is necessary to peel and wash the potato tubers, then wash and dry them. Cut the potatoes into medium-sized cubes and place in a saucepan - cook the potatoes in the broth for 15 minutes.

Peel the onions, rinse and dry. Cut the onion into small cubes.

Peel and wash the carrots, then grate the carrots on a medium grater.

Heat a spoonful of oil in a frying pan, then add carrots and onions, fry the vegetables for 5-6 minutes, stir occasionally.

When the potatoes are ready, remove the chicken, break it into pieces and return it to the pan.

Pour the roast and vermicelli into the pan, bring to a boil, add salt and pepper, turn off the heat.

If desired, add chopped dill to the pan. Cover the pan with a lid and leave the soup for 5-7 minutes.

Then arrange on plates and serve.

Vegetable soup in a slow cooker

Another soup recipe that can be prepared completely quickly and easily in a slow cooker. The beauty of dishes prepared in a slow cooker is that you just need to prepare all the ingredients and place them in the slow cooker.

Ingredients:

• 400 g potatoes
• 60 g vermicelli
• 1 onion
• 1 carrot
• 300 g mushrooms
• 1 bell pepper
• vegetable oil
• parsley
• salt and pepper.

Preparation:

To ensure that the mushrooms do not give too strong a taste, they should first be boiled in a large amount of water.

Prepare the dressing: finely chop the onion and pepper, grate the carrots. Fry in a frying pan or in a slow cooker. Add chopped mushrooms and herbs.

Cut the potatoes into thin slices.

Turn on the multicooker in “Soup” mode for 20 minutes. Pour hot water into it immediately. Add potatoes and bring to a boil.

Add dressing and noodles to the soup, let simmer for another 10 minutes. The soup is ready.

Option 2: Quick recipe for chicken noodle soup and potatoes

To prepare chicken soup as quickly as possible, it is preferable to choose fillet for the broth. Meat pieces cook much faster than bony pieces. Vermicelli should also be chosen correctly. The best option for a quick recipe would be a thin “cobweb”. We won’t sauté the vegetables; we’ll get a light soup, quite suitable for dietary nutrition.

Ingredients:

• half a kilo of fresh chicken fillet;
• 100 grams of spider web vermicelli;
• small onion;
• half a small carrot;
• three medium sized potatoes.

How to quickly make simple chicken noodle and potato soup

Wash the fillet well, cut it, put it in a saucepan with 2 liters of water.

Place a whole but peeled onion into the water with the meat and place the pan on high heat. Before boiling, be sure to collect and discard the foam. Despite the fact that it will be much less than from bony pieces, it is still undesirable to leave it.

While the broth is boiling, peel the carrots and grate them finely. Add the chopped carrots to the pan only after all the foam has been removed.

Cook the chicken fillet over medium heat under the lid for a quarter of an hour, then place it on a plate. Be sure to cover the vessel so that the chicken pieces do not dry out.

Place finely chopped potatoes into the boiling broth. Do not cut into slices; they will take longer to cook. At this stage, the broth should be lightly salted.

After boiling the potatoes until soft, add the meat and vermicelli. Bring the soup to a boil and immediately remove from the stove - the “cobweb” does not need to be boiled. After letting it sit for a while, pour the chicken soup into bowls and serve.

Option 3: Italian chicken soup with vermicelli and potatoes (with cream)

In Italian cuisine, many dishes are prepared with cream, and first courses are no exception. Chicken broth and cream are the perfect combination. The soup comes out moderately thick due to the addition of starch. Do not try to replace the corn product with a potato analogue; you will not get the proper taste.

Ingredients:

• thin vermicelli – 120 gr.;
• 450 gr. chicken fillet;
• half a glass of canned corn;
• two potatoes;
• a spoonful of corn, dry starch;
• three spoons of milk;
• two-thirds cup of heavy cream.

How to cook

First, let's cook the broth. You can prepare it from only one fillet or add one chicken back to the dietary meat - the soup will be richer and more satisfying. Pour five glasses of cool water over the washed chicken and cook a clear broth according to all the rules. It is advisable to immediately cut the breast into pieces. If you used only fillet, cook for no longer than 20 minutes, but if you also added the back, double the time.

Remove all the meat from the chicken broth. If you added the back, remove it; it won’t be useful, and put the fillet in a plate and cover.

Quickly add finely chopped potatoes to the boiling broth and simmer until softened.

At the same time as the potatoes, in a separate pan, according to the instructions on the package, prepare the noodles. Place the finished products in a colander, rinse with hot water and dry well.

When the potatoes are cooked, continuously stirring the contents of the pan, pour in the cream in a thin stream. Dip the boiled fillet into the soup and, without bringing it to a boil, simmer for ten minutes.

Pour the milk into a small bowl and thoroughly stir the starch in it. Pour the mixture into the pan with the soup and immediately mix it well.

Season with pepper, add a little salt, add corn and well-dried vermicelli. Boil the soup at a low simmer for a couple of minutes and serve immediately.

Option 4: Delicate chicken soup with noodles and potatoes, mushrooms and melted cheese

Another chicken soup with a delicate creamy taste. This time we will not add cream to the first course, but add melted cheese to it. A high-quality product is the key to excellent taste; you should not take cheese with herbal additives. For flavor, add mushrooms to the chicken soup.

Ingredients:

• three small potatoes;
• 70 gr. small vermicelli;
• fresh champignons – 150 gr.;
• 100 gram processed cheese;
• any parts of a steamed chicken carcass – 300 g;
• onion, onion;
• 35 ml vegetable oil, highly purified;
• Bay leaf;
• one and a half liters of water.

Step by step recipe

The first thing to start with is to prepare a clear broth. To make the soup rich, bony parts of the bird are preferable, and for faster cooking you can use the breast. After washing the chicken and pouring two liters of water, set it to heat. After removing the foam and boiling, lightly add the broth. After adding the bay leaf, cook under the lid at a low simmer: breast for 25 minutes, bony pieces twice as long.

While the soup base is cooking, prepare the mushrooms and vegetables. Wash the champignons and cut them into slices. It is better to cut large mushrooms into wide strips. Finely chop the onion and cut the potatoes into thin cubes. Don't forget to fill the potatoes with water so they don't darken.

In a frying pan with a small amount of oil, sauté the onions, add the mushrooms and heat until all visible moisture has evaporated.

Remove meat from chicken broth. After cooling slightly, cut into pieces; if there were bones, remove them.

Place potatoes and meat in a saucepan with boiling broth and simmer for about eight minutes. Add the mushrooms stewed with onions and cook a little longer.

Dip vermicelli into the soup. Stir thoroughly and continue cooking until the pasta is ready. The vermicelli should become soft on the outside, but remain tough on the inside.

Add small cubes of processed cheese and heat, stirring until they disperse. After boiling the soup for another minute, turn it off.

For this soup, you can take cream cheese in trays, it will go faster. Champignons can be replaced with oyster mushrooms or any lamellar forest mushrooms, such as chanterelles or honey mushrooms.

Soup with cheese and mushrooms

Hearty and unusual soup with melted cheese and champignons. To prepare this soup you will also need potatoes, vermicelli and onions.

In order for the mushrooms not to interrupt the taste of the other ingredients, they need to be boiled in a large amount of water until tender.

Ingredients:

• 5 potatoes
• 60 g vermicelli
• 200 g mushrooms
• 3 processed cheese
• 1 large onion
• salt
• pepper.

Preparation:

Chop the potatoes and let them cook.

Chop the pre-boiled mushrooms and fry them in vegetable oil along with chopped onions. Pour into soup.

Grate the cheese on a fine grater and pour into the pan.

Add vermicelli 5 minutes before cooking.

Option 5: Quick chicken soup with noodles and potatoes (with meatballs)

Another quick chicken soup. No time spent preparing broth. From poultry meat, twisted into minced meat, small meatballs are formed, which give the soup a hearty richness.

Ingredients:

• fresh chicken fillet, weighing up to 400 grams;
• a small carrot and five medium potatoes;
• bulb;
• 80 gr. pasta (vermicelli);
• two tablespoons of butter;
• small laurel leaf.

How to cook

Wash the fillet and dry it. After cutting into pieces, twist in a meat grinder. You can also take a purchased semi-finished product - the minced meat should be dense and homogeneous.

Sprinkle the minced chicken with pepper, add a little salt, then mix well and beat. With moistened hands, form small meatballs. For juiciness, you can add onions to the minced meat. It needs to be twisted after the meat or grated on a medium grater.

Bring two and a half liters of drinking water to a boil. Place the meatballs in the boiling liquid, and after boiling again, cook over medium heat for 10 minutes.

While the meatballs are cooking, sauté the onions and carrots in oil. The finished dressing should not come out dry or overly fried. Stir the vegetables often; if necessary, you can add a little water from the pan (2-3 spoons).

Place the diced potatoes into the pan with the boiled meatballs. After removing the foam, boil for a quarter of an hour.

Add vegetable sauté to the soup and add vermicelli. After adding the bay leaf, add salt to taste and simmer for about five minutes until the pasta is ready.

Option 6: Light chicken soup with noodles and potato wings (with eggs)

The chicken, if you think in terms of a cook, just begs to be included in the soup, all of it, without a trace. With pasta they prepare soups from all parts of the carcass, for example, like this one, from wings.

Ingredients:

• four large chicken wings;
• large potato;
• two eggs;
• carrot - one small root vegetable;
• sprigs of dill;
• two spoons of small vermicelli;
• small onion;
• two peas of allspice;
• garlic.

Step by step recipe

After cutting the wings at the joints, rinse and place in a saucepan with one and a half liters of clean water. After boiling, after removing the foam, add the peeled onion, peppercorns, two cloves of garlic and bay leaf. Cook the broth for a quarter of an hour.

Remove all spices, garlic and onions from the finished broth. They are not needed, all the flavors are already obtained by the broth.

Peel carrots and potatoes. Grate the carrots with a medium grater, cut the potato tubers into small cubes, lower the vegetables into the broth and continue cooking until the potatoes soften.

Separately cook the eggs. To remove the shells well, be sure to add a spoonful of salt to the water. Cool the hard-boiled eggs by placing them in a bowl of cold water, then peel and cut into slices.

Pour vermicelli into the pan with the prepared potatoes. After stirring well, bring the soup to a boil, then simmer over low heat for three minutes. At the end, add finely chopped dill and eggs.

Option 7: Summer chicken soup with noodles and potatoes

A simple recipe for chicken soup with tomatoes. Tomatoes will give the soup not only a slight sourness, but also a pleasant color. If unavailable, fresh tomatoes can be replaced with canned or frozen ones.

Ingredients:

• steamed chicken – 600 gr.;
• 300 grams of potatoes and fresh ripe tomatoes;
• small onion head;
• 60 gr. vermicelli;
• garlic;
• 100 grams of fresh or frozen peas;
• corn oil – 30 gr.;
• dill or young parsley - to taste.

How to cook

Prepare broth using one and a half liters of water. The time depends on what part of the bird was taken. The breast should be cooked for no more than half an hour, poultry with bones for about forty minutes. It is advisable to cut the meat immediately so that you do not have to take it out of the broth and disassemble it later.

Place peeled and chopped potatoes into the boiling broth. Bringing to a boil, remove the foam and leave on low heat.

Wash the tomatoes. After scalding with boiling water, remove the peel from the tomatoes and cut into slices. Add tomato slices to the soup along with green peas after 15 minutes. after potatoes.

Peel two garlic cloves and an onion. We cut both finely. Fry the onion and garlic in oil until the onion slices lose their dullness.

Place the contents of the frying pan into the pan with the soup and cook for another quarter of an hour.

After pouring vermicelli into the soup, bring to a boil. After boiling over low heat for 7 minutes, turn off and let stand for the same amount of time.

When serving, sprinkle each serving of chicken soup with finely chopped dill.

Manchisa

Preparation time: 20 min

Total soup preparation time: 1 hour 30 minutes

Proteins: 166.1, fats: 126.9, carbohydrates: 286.1, kcal: 2947.8

Calculated per 100 grams: 9.7/7.4/16.6/171.4

Ingredients:

• water─ 2.1 liters
• beef pulp─ 450 g;
• sunflower oil─ 40 ml;
• onions─ 200 g;
• carrots─ 100 g;
• tomato ─ 250 g;
• potatoes ─300 g;
• eggs─1 pc.;
• salt─ 6 g;
• flour─ 250 g;
• garlic─ 3 cloves;
• parsley─ 50 g;
• black peppercorns─ 7 pcs..

The recipe makes 12 servings.

1. Cut the meat into cubes with a side of 1.5-2 centimeters.
2. Pour vegetable oil into a pan and fry the pulp until golden brown.
3. Cut the onion into half rings, carrots into cubes.
4. Add onions to the meat first, then carrots. Fry over moderate heat for 9-16 minutes.
5. Add two liters of water to the pan and bring to a boil.

For dumplings:

• beat the egg with a whisk;
• add 100 ml water and salt;
• add flour to the mixture;
• knead the dough.

1. Cut the potatoes into wedges. Add to soup.
2. Tear off small pieces of dough and throw into boiling water.
3. Cook for 10 minutes.
4. Salt, pepper, add chopped garlic and herbs.

Option 8: Hearty chicken soup with noodles and potato dumplings

Potatoes can be added to soup not only in pieces. The first dish will have an original look if you make dumplings from potatoes. The recipe, like the previous ones, is simple, despite its originality.

Ingredients:

• potatoes - five small tubers;
• three and a half liters of chicken broth;
• small carrot;
• medium bulb;
• large egg;
• three tablespoons of vegetable oil and one of butter;
• garlic head;
• half a glass of small vermicelli;
• two spoons of flour.

Step by step recipe

The broth is prepared in advance or cooked directly during the preparation of the soup. To get three and a half liters of rich chicken broth, you need to take 700 grams of bony parts of the bird per 3.5 liters of water. When cooking, the broth is seasoned with bay leaves and peppercorns; it is good to add vegetables as well. The onions and carrots are dipped in whole, after having been peeled and rinsed well with water.

In a separate saucepan, boil the peeled potatoes until tender. After decanting the water, mash the potatoes and cool slightly.

Add flour to the cooled mashed potatoes and add a little pepper. After breaking the egg, add lightly and mix thoroughly. The potato dough should slide off the spoon easily.

Sauté finely chopped onion and medium-sized carrots in a mixture of both oils.

Place the finished broth on high heat. As soon as it starts to boil, dip two teaspoons into it. After waiting for about 15 seconds, use one to pry up a little potato dough, use the other to help form a neat dumpling out of it, and lower it into the boiling broth. Having released all the potato dough in this way, wait for it to boil.

Season the soup with roasted vegetables, add some salt and add vermicelli to it. After boiling until soft, add chopped garlic, you can also add a little chopped dill.

Option 9: Fragrant chicken soup with noodles and potatoes (smoky)

Naturally smoked soups have a special, rich aroma. Such dishes seduce with their pleasant taste and light smoky aroma. Chicken soup with noodles and potatoes on smoked wings is worth including on the menu for the sake of variety.

Ingredients:

• five smoked wings;
• 600 gr. potatoes;
• a small carrot and an onion of the same weight;
• three tablespoons of finely broken spaghetti;
• lemon slice;
• four black peppercorns;
• refined oil;
• finely chopped parsley - one and a half spoons.

How to cook

We cut the smoked wings into two parts at the joint. Place it in a three-liter saucepan, fill it with water and place it on the stove. Having brought it to a boil, turn the heat down and cook the broth for a quarter of an hour.

Wash the peeled potatoes well with running water and cut into small cubes.

Dip the potatoes into the boiling broth, add bay leaves and peppercorns. Cover with a lid and continue cooking the soup over low heat.

While the potatoes are boiling, sauté finely chopped onions and grated carrots in vegetable oil until soft.

Place the roast in the broth with the finished potatoes. After stirring, add the vermicelli and bring the soup to readiness. At the end, add chopped herbs and remove from the stove. Add a slice of lemon to the finished soup and let it sit for fifteen minutes.

Chicken pasta soup

Chicken pasta soup is ideal as a main course. Even a young cook can handle its preparation.

Components:

• three liters of water;
• half a kilo of chicken;
• two onions;
• parsley and dill;
• large carrots;
• 120 g pasta;
• three potatoes;
• salt, spices.

Cooking instructions:

1. Wash the meat in cold water and cut into large pieces.
2. We clean and chop the vegetables as desired.
3. Pour water into the pan.
4. We put the chicken in there.
5. Periodically remove the formed foam.
6. Cook the meat over low heat for 40-45 minutes.
7. After the time has passed, take out the chicken, separate the meat from the bones, cut it into small pieces and throw it into the broth.
8. Next, add the shredded potatoes to the water. Boil for about ten minutes.
9. In a frying pan, sauté onions and carrots in oil.
10. Transfer them to a container with soup.
11. Add the pasta there and cook for another eight minutes.
12. At the end, add herbs, salt and pepper.

After a minute, turn off the heat and leave the soup on the stove so that it “cooks.”

Option 10: Traditional chicken soup with noodles and potatoes

It just so happens that “the most chicken soup” is undoubtedly noodles. And the noodles themselves, mixed with homemade eggs, cannot be beat by any pasta competitor. Such simple soups are prepared in the countryside and the capital, seasoned with tomato or adjika, left white and even cooked from smoked wings. Right now we offer to cook the simplest, classic soup from the available products.

Ingredients:

• half a steamed chicken carcass, approximately 700 g;
• three potatoes;
• a small onion and a medium-sized carrot;
• 100 grams of thin noodles or spaghetti;
• two small bay leaves;
• two tablespoons of pure vegetable oil.

Step-by-step recipe for chicken noodle soup with potatoes

The taste of the soup largely depends on the quality of the broth; the chicken should be thoroughly rinsed with cool water, inspecting the skin for feathers. If there are stumps left, they should be removed and the easiest way to do this is with tweezers.

Place the chicken in a saucepan, without cutting it into pieces, pour in 2 liters. cool water. Try to use exclusively filtered water; the quality of the broth largely depends on it.

Place the pan over the fastest heat and bring the contents to a boil. It is important to carefully collect the foam during this period of time; if it mixes with the broth during boiling, it will spoil it, making it cloudy.

After boiling, lower the heat to medium, add the bay leaf and cover with a lid. On average, chicken broth takes up to 45 minutes; the poultry meat should become soft and separate well from the bones.

While the broth is preparing, to save a little time, you can prepare the sauté. Peel the carrots and onions, grate the root vegetable with a medium grater, and cut the onion into small pieces. Sauté vegetables in oil until golden brown.

We thinly peel the potatoes, dissolve the tubers into thin sticks or cubes. This is the preferred cut for chicken soup, but you can cut it at your discretion - larger. Fill the potatoes with water so that they do not darken until the desired moment.

The chicken broth is ready, now you need to remove the chicken from it and be sure to strain it. Pour the filtered broth into the pan and set it back on high heat. Remove the cooled meat from the bones, cut into small slices or separate into fibers.

Place the potatoes into the rapidly boiling broth. After boiling until soft, add the sauté and pieces of meat, add some salt. After bringing to a boil, add vermicelli to the soup and stir well. Boil over low heat for seven minutes and remove from the stove. It is important not to overcook the noodles, otherwise they will become soggy and turn into mush.

The finished noodle soup definitely needs to sit for a while. Leave it for at least a quarter of an hour, the vermicelli will swell a little more and be saturated with the aromas of the soup.

How to cook noodle soup without meat and make it delicious

There are times when you simply need to have a fasting day. And it doesn’t matter for what reason - whether you’re tired of heavy food or whether you’re on a diet, or you just want to take a break from the daily routine of cooking complex dishes. Today we will talk about soup. But our soup will not contain either pork or beef, and there will not even be chicken there.

Today we will tell you how to prepare delicious noodle soup without meat simply and quickly.

And if you don’t have noodles on hand, you can use pasta, spaghetti or other pasta to prepare this soup. After all, pasta soup is not only easy to prepare, but also looks more original.

Vermicelli soup. Recipe without meat

We will need:

1. Onions – 1 piece;
2. Carrot – 1 piece;
3. Vermicelli – 50-100 g;
4. Potatoes – 3-4 pcs;
5. Water – 1 l;
6. Spices - to taste;
7. Vegetable oil - for sautéing;
8. Fresh herbs;
9. Garlic – 1 clove.

• Set the peeled and chopped potatoes to boil in salted water.

• Meanwhile, peel and chop the onion as usual. Grate the carrots on a coarse grater.

• Heat the frying pan, pour in a little oil and sauté the carrots and onions for 5-7 minutes over low heat.

• When the potatoes are half-ready, add the sautéed vegetables and cook for some more time.
• Five minutes before readiness, discard the noodles and cook until done.

• If you use pasta, cook according to its readiness.
• After the soup is ready, add grated garlic and, if desired, bay leaf. Let it brew for 10 minutes.
• Our noodle soup is ready. All that remains is to serve it on the table, garnished with greens.

Note from the author:

Recipes like our soup are always in demand. You can cook this soup in half an hour, and it’s a real noodle lifesaver. It is not inferior in taste to soup cooked in meat broth, but has a beneficial effect on digestion due to its lightness. Eat healthy!

Soup with pasta, potatoes and meat

To cook soup with pasta and potatoes, stock up on the following ingredients:

• two onion heads (medium);
• carrot;
• three potato tubers;
• 400 grams of beef (can be replaced with pork or lamb);
• 120 grams of pasta;
• pepper and salt.

Now let's do the following manipulations:

1. We clean the vegetables.
2. Place the meat in a container and fill it with water (2 liters). While boiling, skim off the foam. After 1.5 hours the broth is ready.
3. Finely chop the carrots and onions and place them in water.
4. Chop the potatoes into cubes and add to the broth.
5. After 20 minutes, add the pasta.
6. Cook the ingredients, stirring.
7. Salt and pepper the dish.

This is how easy it is to make meat soup with pasta.

Another bonus recipe. Soup without meat with pasta

This dish is so easy to prepare that even a young cook can handle it without much effort, let alone experienced housewives. Let's get started!

You will need:

• Potatoes – 2-3 pcs;
• Carrot – 1 piece;
• Onion – 1 piece;
• Pasta – 100-150 g;
• Spices to taste;
• Oil for frying;
• Water – 2 l.

• Place a saucepan with water over high heat.
• Wash and peel the vegetables.
• Cut the potatoes into small cubes and throw them into boiling salted water.
• Cover with a lid and cook over low heat.
• Finely chop the onion. Next we send it to a heated and oiled frying pan. Sauté until golden brown.
• Grate the carrots on a coarse grater. Add to the onion. Fry together for about 5 more minutes.
• Add the fried vegetables to the potatoes and watch as our soup takes on a beautiful golden color. We continue to cook.
• 10 minutes before readiness, add pasta.
• Now the lid should be removed and the soup should be stirred periodically to prevent the pasta from sticking together.
• After everything is ready, add fresh herbs, spices and serve.

With Chiken

Culinary fact. Kasy is the name of a traditional deep plate for serving first courses and salads

. The emphasis is on the last letter. This is a blue plate, handmade and painted with national patterns.

Uzbek chicken soup can be prepared for children and anyone on a diet. It differs from the usual first course in the method of preparation, because the chicken fillet comes into the broth fried, not raw. The recipe is simple and uses available ingredients that you can buy in a store or market.

To prepare the soup ingredients: a quarter of an hour.

Total preparation time: 1 hour.

Proteins: 171.5, fats: 54.4, carbohydrates: 155.9, kcal: 1798.8

When calculated per 100 g: 8/2.5/7.3/83.9

Ingredients:

• chicken fillet─ 350 gr.;
• onion─ 100 gr.;
• carrots ─150 gr.;
• chicken broth─ 1.3 liters;
• long noodles─ 170 gr.;
• vegetable oil─ 1 tablespoon;
• hard cheese─ 60 gr.;
• if you like spicy food, red hot pepper, otherwise called chili, 7 gr.;
• salt─ 3─4 gr.

From these products you will get five servings of soup.

1. Prepare all ingredients for the dish
2. Wash the chicken fillet, cut into squares with a side of 1.5-2 cm and place in a frying pan with vegetable oil.
3. Fry the chicken fillet until golden brown, stirring occasionally.
4. Peel the onion, finely chop, fry until soft.
5. Peel the carrots, cut into small cubes, add to the onion and sauté the vegetables on medium power for 6-7 minutes until golden brown.
6. Place onions and carrots in chicken broth.
7. Add the browned fillet to the pan. Simmer at medium power for 15-20 minutes.
8. Place noodles in the pan. Cook, stirring, 8-12 minutes until the noodles are ready.
9. Uzbek noodle soup is ready. Before serving, sprinkle it with herbs and grated cheese. You can use red hot pepper to taste.