Egg noodles in soup. Recipe: Chicken Noodle Soup - With Egg Noodles

Hello dear readers. Daily for normal functioning gastrointestinal tract Our diet should include liquid hot food, mainly first courses - broths and soups. Therefore, at least once a day, I try to feed my family this food.

Chicken soup-noodles with egg are rich in protein, so it is indicated in the diet of people with gastrointestinal problems (gastritis, stomach ulcers), as well as polyarthritis and gout. It is also very filling and can satisfy hunger for a long time. Therefore, I recommend everyone to prepare it for dinner and thereby improve the health and please their loved ones.

Now let's get started with preparing this dish...

Nutritional value of the dish per 100 grams.

BZHU: 3 /0 /4.

Kcal: 32.

GI: low.

AI: low.

Cooking time: 40 min.

Number of servings: 11 servings (2750 g).

Ingredients of the dish.

• Water - 2 l.
• Chicken fillet - 300 g.
• Egg - 1 pc.
• Potatoes - 300 g (3 pcs).
• Noodles - 80 g.
• Salt - 8 g (1/2 tbsp).

Recipe of dish.

Let's prepare the ingredients. Wash the potatoes and peel them. It is also better to rinse the chicken fillet under cold running water.

Place a pan of water on the stove, add chicken meat to it and cook over maximum heat until it boils.

I don't like long noodles in soup, so I broke them in half. You can do the same, or chop the pasta further, or leave it whole.

The broth has boiled, reduce the heat (I have 3 out of 9) and remove the foam (noise) using a slotted spoon or spoon. Cook for another 10 minutes.

Cut the potatoes. I cut the tubers into 8 pieces (I like large vegetables in soup). You can cut it the way you like.

Add the potatoes to the pan with the chicken broth, cover and cook for 15 minutes over medium heat (6 out of 9).

Then remove the lid and remove the boiled chicken from the soup, let it cool slightly.

Meanwhile, add noodles to the soup and stir. Cook for 5-7 minutes over medium heat.

Tear the chicken meat into fibers or cut into thin strips. Return it to the pan.

We pour the finished first course into plates (you can sprinkle it with finely chopped herbs on top) and treat yourself to a tasty, hearty and aromatic soup.

Bon appetit!

Hello my long forgotten LJ! Suddenly I wanted to write something, at least something, to keep this resource alive. Now all the recipes, rare indeed, exist on my instagram, but sometimes I remember the active LiveJournal life and some kind of nostalgia for that time. If you want to write a lot, I will, there must be some place where you can express a lot of your thoughts))
And now I’ll show you some photos and a recipe for an awesome soup.

Any unsweetened ingredients

More soup, but no recipe

Well, actually, here it is.

Chicken soup with egg noodles

This soup turned out to be simply unreal, if you can even talk about soup like that. I like to experiment during the cooking process and try to add something unusual, getting such unexpectedly successful tastes.

2 skinless chicken thighs (small)
2 liters of water
1 large carrot, grated on a coarse grater
1 onion, cut into thin half rings
5 cm piece of fresh ginger, finely grate and squeeze the juice from the remainder
2 tbsp. l. soy sauce
2 tbsp. rice vinegar
2 tsp sesame oil
45 g egg noodles
salt, black pepper, lemon slice

Boil the thighs until tender, remove the meat from them, and disassemble them into small pieces.
Fry onions, carrots and ginger in sesame oil for 5 minutes, add soy sauce, vinegar, fry for another 3 minutes. Place vegetables, chicken, noodles into the broth, add more water if necessary, depending on how thick you prefer, and bring to a boil. Add salt and pepper and cook over low heat until the noodles are ready, about 10 minutes. Add a slice of lemon and turn off the heat. Let it brew for at least 2 hours, this is important! That lemon wedge gives that final flavor note to this soup.

Chicken noodle soup is a very healthy and easily digestible dish, which, moreover, can also be very tasty if prepared correctly. The broth should be clear and the soup ingredients should be moderately cooked. And if you add egg noodles to chicken soup, it will turn out very rich and satisfying. In fact, making delicious chicken soup with egg noodles is not at all difficult, the main thing is to know the recipe and have the desire to make it tasty.

So, to make chicken noodle soup, we need:

1. 1 chicken breast for broth (or any other part of the chicken);
2. 1 small onion;
3. egg noodles (store-bought or homemade);
4. 1 carrot;
5. 1 potato tuber;
6. salt, black pepper and other spices to taste;
7. greenery.

Method for making chicken noodle soup

Fill in chicken breast water, bring to a boil, add the necessary spices and cook over medium heat for 40 minutes. The cooking time for the broth may vary, because it depends on the type and quantity chicken meat(whether it is a whole chicken or some part of it).

While the meat is cooking, cut the potatoes and onions into small cubes, and also grate the carrots, peeled in advance, on a coarse or medium grater.

Remove the meat from the pan, then add finely chopped potatoes and egg noodles to the broth and cook for about 10-15 minutes. You can easily make your own egg noodles. To do this, you need to mix 1 egg and half a teaspoon of salt, add as much flour as the dough will take, and knead until elastic. Then roll out a small layer and cut the dough into strips of the required thickness. Homemade soup noodles are ready.

Serve the finished aromatic chicken soup with egg noodles with herbs, sour cream and bread, enjoying a hearty and healthy lunch. As you can see, the recipe is simple, and the soup is very healthy and tasty. Enjoy your meal!

First we need to knead the dough. Mix two eggs, flour and salt into a dough. We do not add water to this dough, since egg noodles will only be made from eggs. As soon as you knead the dough, wrap it in cling film and let it rest for half an hour or an hour.

Wash the chicken and cut it into pieces, put it in a pan, pour cold water and put it on high heat. As soon as the water begins to boil, reduce the heat and skim off the resulting foam; it is advisable to even strain the broth. To make the broth itself tastier, add one or two peeled carrots and one whole peeled onion. Cook over low heat for an hour or an hour and a half, depending on the chicken, if you have poultry that is poultry and not from the store, then of course you will have to cook it for a long time, at least an hour and a half, if it is store-bought, it will cook much faster. While the broth is cooking, peel one large onion and cut it into fine cubes, also peel the carrots and grate them on a fine grater. Pour vegetable oil into a frying pan and heat it, add onions and carrots, sauté over low heat for about 10 minutes, then remove from heat. Peel three small potatoes, wash and cut into slices. During this time, our broth has already been boiled for about 40 minutes, we take out the onions and carrots from there, they have already been given into the broth what they should have, we will no longer need them. Add sautéed onions and carrots to the broth, cook for about 10 minutes, then add chopped potatoes, bay leaves, salt and pepper to taste, and continue cooking.



While the soup is cooking, you need to roll out and cut the noodles. Knead the rested dough and sprinkle with flour, roll out into a thin layer of 1 mm, layer mode into even strips, do not forget to constantly sprinkle with flour so that the dough does not stick together. We stack all the strips evenly on top of each other and cut into thin noodles. Homemade noodles cook very quickly for 3 minutes; if you cook them longer, they will become mushy. For this chicken soup, we will boil the noodles separately. Boil the cooked noodles in slightly boiling salted water for 2 or 3 minutes, then drain the water in which the noodles were cooked, rinse under cold water, add one tablespoon vegetable oil and mix well, such noodles will not stick together and will not swell in the soup.

Rollton noodles are my lifesaver.

I always make sure that I have it in stock at home, because I often make light soups for children from it.

I can cook it as a side dish, but again due to time constraints, it literally takes 3-4 minutes to cook.

But I rarely make side dishes from it.

Still, it sticks together, and I consider this a minus.

I use it most often to make noodle soup.

In our stores and on the market, this product is sold at a price of 55-65 rubles.

There are only 6 of these briquettes in a large package.

To prepare soup, I usually use 1 briquette for 1.5-2 liter pans.

I like thin, light soups; for those who like thick soups, use 2 briquettes per 2 liter pan.

The noodles cook quickly, so I don’t cook them in reserve or leave them behind.

I think that these noodles should be eaten immediately after cooking. The next day it’s not so tasty.

I cook for noodles chicken bouillon(boil chicken cut into pieces in salted water)

Add onions, carrots

I break 1 briquette of noodles in my hands (otherwise there will be one long noodle!))

and 3-5 minutes before the end of cooking, add to the pan.

You can add greens.

That's it, the noodles are ready!