Composition / ingredients
Step-by-step cooking
Step 1:
To cook soup with chicken and noodles, we will need: chicken or any of its parts, in my case it is chicken fillet. And potatoes; carrots; a small onion; noodles; garlic; vegetable oil; parsley (optional); ground black pepper and salt.
Step 2:
If you have a whole chicken, you need to cut it into pieces. In my case, wash the chicken fillet, dry it, remove the films. Cut the meat into medium cubes.
Step 3:
Wash, peel and dice the potatoes. Peel the carrots and cut them into small pieces. Peel the onion.
Step 4:
Peel and finely chop the garlic.
Step 5:
Heat vegetable oil in a saucepan with a thick bottom. Put the chicken pieces and garlic. Fry, stirring, for 2 minutes.
Step 6:
Add potatoes and carrots. Fry for another 1 minute.
Step 7:
Pour in hot water. Add a whole onion. Add salt and pepper, mix everything. Bring to a boil and simmer the soup for about 30 minutes.
Step 8:
Add noodles. Cook for about 7 minutes until the noodles are ready. At the end, you can add dried parsley.
Step 9:
Pour the chicken soup on plates and serve to the table. Bon appetit!
In some countries, the dish is served both cold and hot, changing the ingredients and the base of the broth at your discretion. The most unusual versions of soups are prepared in eastern countries: there, seaweed, seafood, citrus juice, cucumbers, cubes of fat and even pears are added to the usual noodles.
In Russia, such soup is often cooked with chicken and egg or only egg yolks; when served, they are added to the soup already boiled. To make the noodle soup more satisfying and thicker, it is often cooked with potatoes or vegetables, optionally adding fried mushrooms.
To make the broth more satisfying, you can add in addition to chicken fillet parts of chicken on the bones, for example, wings, necks. However, it will take a little longer to cook the soup, because the meat near the bones needs more time to reach full readiness. Or cook broth on chicken bones in advance. Throw out the bones, leave the meat, if there is any, and strain the broth. And cook soup based on this broth.
Caloric content of the products possible in the composition of the dish
- Category I chicken - 238 kcal/100g
- Chicken of the II category - 159 kcal/100g
- Chicken, flesh without skin - 241 kcal/100g
- Chickens - 140 kcal/100g
- Onion - 41 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Noodles - 135 kcal/100g
- Water - 0 kcal/100g
