Chicken noodle soup

Soup cooked with chicken is always very simple, quick and incredibly tasty, and it does not matter at all what part of the bird is used for the fat and golden color of the broth. This first course is perfect for those who are watching their figure, because this soup has a minimum of calories and fat, since chicken is a very light and affordable meat.

A simple and delicious recipe for chicken noodle soup

“Quick” soup made from chicken fillet broth with the addition of vermicelli is very filling, tasty and absolutely not greasy. This dish can be given to the little ones and not worry about the composition, because the recipe uses only natural ingredients.

1. 
   How to cook delicious chicken noodle soup? We start cooking by cooking the broth - to do this, rinse the fillet under running water, soak it with a paper towel, and cut it into small pieces.
2. 
   Pour water into a saucepan with a volume of at least three liters and add chicken cubes. Place the container on the stove and cook for 13-15 minutes after boiling, constantly removing the foam (thanks to this, the broth will be transparent).
3. 
   Let's do the vegetables. Peel the carrots, potatoes and onions and wash with water.
4. 
   Grate the carrots on a medium grater or cut them into small cubes or sticks.
5. 
   Cut the onion into thin half rings and place in a frying pan, fry in vegetable oil for about 3-5 minutes, stirring occasionally.
6. 
   Add the prepared carrots to the transparent onions, mix and cook for about 5 more minutes.
7. 
   Chop several potatoes into small cubes and rinse under water until most of the starch comes out (this causes the broth to become cloudy).
8. 
   Remove the chicken, cool slightly and separate into fibers or cut into cubes.
9. 
   Carefully pour the potatoes into the golden broth.
10. 
    After 4-5 minutes, add the sauté and meat to the pan.
11. 
    Boil the vegetables for about 5 minutes and add the vermicelli, mix well and leave to simmer over low heat for another 1-2 minutes.
12. 
    Before turning off the heat, add salt and pepper to taste. Before serving, you can garnish with fresh chopped herbs. Bon appetit!

How to cook chicken soup with noodles and potatoes?

A rich golden broth combined with vegetables and small pasta is exactly the first dish that everyone will like without exception.Preparing this soup will not take much time, since chicken cooks much faster than pork and beef.

Cooking time – 45 min.

Cooking time - 15 minutes.

Portions – 5-6.

Ingredients:

• Chicken – 300 gr.
• Water – 2.5 l.
• Potatoes – 250 gr.
• Carrots – 100 gr.
• Onion – 100 gr.
• Vermicelli – 4 tbsp.
• Olive oil – 30 ml.
• Salt - to taste.
• Ground black pepper - to taste.
• Dill – 2-3 sprigs.

Cooking process:

1. Prepare the broth: take the required amount of water into the pan, lower the chicken (into cold water, so the broth will be richer), add some salt and cook for about 25-30 minutes over low heat, periodically removing the foam.

2. Peel the potatoes and cut them into medium-thick cubes.

3. When the broth is ready, remove the meat and let it cool, and place the chopped potatoes in a saucepan and cook over high heat until boiling, then reduce the flame and continue cooking.

4. We “free” the remaining vegetables from their peels and chop them: grate the carrots on a fine grater, and cut the onion into small cubes.

5. Heat olive oil in a frying pan and sauté carrots and onions for about 5 minutes until soft.

6. As soon as the potatoes are almost ready, add the frying and cook for about 4-5 minutes.

7. Then add a few spoons of vermicelli and mix actively, not allowing the pasta to stick together. Boil the soup for about 5-7 minutes, remove from heat and leave under the lid for about 10-15 minutes.

8. Add shredded chicken to the finished soup and serve. Bon appetit!

Hearty chicken soup with noodles and egg

A fragrant and satisfying first course can be prepared from the most affordable products that can easily be found in any grocery store.Soup with the addition of vermicelli and chicken eggs is not only original, but also very tasty.

Cooking time – 55 min.

Cooking time - 30 min.

Portions – 6.

Ingredients:

• Chicken wings – 2-3 pcs.
• Potatoes – 3 pcs.
• Onion – 1 pc.
• Carrots – 1 pc.
• Vermicelli – 3 tbsp.
• Egg – 1 pc.
• Bay leaf – 1-2 pcs.
• Water – 2-2.5 l.
• Vegetable oil – 2 tbsp.
• Garlic – 1 tooth.
• Salt - to taste.
• Seasoning for soup - to taste.

Cooking process:

1. Let's start by preparing the base - the broth. To do this, wash the chicken wings, place them in a pan of a suitable size and fill with cold water. Add some salt and cook for about 10 minutes after boiling, periodically removing the foam with a slotted spoon.

2. Peel the potatoes and cut them into cubes or small pieces.

3. Chop the onion and carrots and fry in hot vegetable oil for about 5-7 minutes, stirring constantly.

4. Add potatoes and other sautéed vegetables to the hot broth and cook over low heat for about 20-25 minutes.

5. After the time has passed, add a few spoons of vermicelli, chopped garlic, spices to taste and boil for another 5-7 minutes.

6. Break the chicken egg into a deep plate, add a few tablespoons of broth and beat.

7. Place the bay leaf in the pan and begin adding the egg mixture in a thin stream, stirring constantly. Afterwards, continue cooking for another 2 minutes and turn off the heat. Cover with a lid and let sit for 10-15 minutes.

8. Pour the hot soup into bowls, sprinkle with fresh herbs, and serve. Bon appetit!

Chicken soup with noodles and fried at home

Light, aromatic, and most importantly - delicious soup, cooked in chicken broth with the addition of vermicelli and vegetables.This first course will keep you full until the evening and not miss dry snacks. Thanks to potatoes, pasta and rich broth, the dish turns out to be very satisfying, but less high in calories than soups prepared with other meats.

Cooking time – 50 min.

Cooking time – 25 min.

Portions – 6-7.

Ingredients:

• Chicken – 500 gr.
• Potatoes – 300 gr.
• Onion – 150 gr.
• Carrots – 150 gr.
• Vermicelli – 150 gr.
• Vegetable oil – 2-3 tbsp.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

1. Prepare the broth - cut the chicken into fairly large pieces, add two and a half liters of cold water and bring to a boil over medium heat.

2. Cook for about 25-30 minutes, constantly removing the foam - for transparency.

3. Let's start preparing the vegetables. We “free” the onion from the husk and cut it into small cubes.

4. Peel the carrots and grate them on a medium or coarse grater.

5. Peel the potatoes and cut them into medium-thick cubes.

6. To fry, heat a few tablespoons of vegetable oil and sauté the onion for about 4-5 minutes until transparent.

7. Then add the carrots, mix well and continue cooking for another 5 minutes.

. While we were busy with the vegetables, the broth was prepared. Carefully remove the meat and leave to cool, and add the chopped potatoes into the boiling broth.

9. Next, add the aromatic roast and cook for 15 minutes.

10. Separate the chicken from the bones and cut it or separate it into fibers by hand.

11. Return the chopped meat to the pan.

12. When the soup is almost ready, add the vermicelli and stir thoroughly so that nothing sticks together. Cook according to the instructions on the vermicelli package. Add salt and pepper to your taste.

13.As soon as the pasta is cooked, remove from the stove and pour into bowls. Before serving, decorate with finely chopped green onions and treat your loved ones. Bon appetit!

Chicken broth soup with noodles and mushrooms

A delicious, hearty chicken-based soup with mushrooms - it's very simple and quick. Preparing such a first course will take less than an hour, and absolutely anyone can handle the process. Thanks to the addition of an unusual ingredient - mushrooms, the soup acquires a unique “forest” smell.

Cooking time – 50 min.

Cooking time - 20 minutes.

Portions – 4.

Ingredients:

• Chicken broth – 1 l.
• Carrots – 1 pc.
• Champignons – 100 gr.
• Vermicelli – 100 gr.
• Sunflower oil – 20 ml.
• Dill - to taste.
• Salt - to taste.

Cooking process:

1. Place the chicken broth on the stove and bring to a boil; as soon as the first bubbles appear, add the chopped potatoes.

2. To fry, chop the carrots and onions and fry in vegetable oil until soft, then also add to the pan.

3. Cut the champignons into thin slices, if the mushrooms are large, and if small, into quarters.

4. We also pour mushroom slices into the boiling broth and mix all the ingredients.

5. After 20 minutes, the vegetables will be almost ready, so it’s time to add a few spoons of vermicelli. Continue cooking for about 5-7 minutes and remove from heat.

6. Our light and aromatic mushroom soup is ready. Before serving, it is recommended to garnish with sprigs of fresh dill. Bon appetit!

Homemade soup with chicken meatballs and vermicelli

Quick chicken soup is the salvation of every housewife, because such a first course is prepared much faster than borscht, however, it is in no way inferior to it in terms of satiety.For preparation, minced poultry and standard vegetables are used - potatoes, carrots and onions, and vermicelli brings some zest and originality.

Cooking time – 50 min.

Cooking time – 25 min.

Portions – 4.

Ingredients:

• Minced chicken – 300 gr.
• Onion - 1 pc.
• Potatoes – 2 pcs.
• Carrots – 1 pc.
• Vermicelli – 70 gr.
• Salt – 15-20 gr.
• Ground black pepper - to taste.

Cooking process:

1. We start cooking by preparing the main components: defrost the minced meat at room temperature, and peel the vegetables and rinse with water.

2. We put about 2 liters of water in a saucepan and put it on the fire to boil, at this time we cut the potatoes into medium cubes and throw them into salted boiling water.

3. Let's start forming the meatballs. To do this, season the minced meat with salt and ground black pepper to your taste. With wet hands, form small meat balls and place in a pan with potatoes.

4. Grind the onion and carrots - grate the carrots on a medium grater, and cut the onion into small cubes. Then saute the vegetables for about 5 minutes in vegetable oil.

5. We also place the finished frying into the pan, mix everything carefully and continue cooking for another 10-15 minutes. After the time has passed, add the vermicelli, immediately stir and cook for 4-6 minutes.

6. As soon as the small pasta has boiled, remove it from the heat and pour it into plates. If desired, you can sprinkle with chopped dill or parsley. Bon appetit!

How to prepare a delicious soup with chicken breast and noodles?

A very light, but at the same time satisfying soup, you can easily prepare it based on tender low-calorie chicken fillet and vegetables, which every housewife probably has in stock.This first course can be safely eaten by people who are watching their figure and not worry about extra pounds, since the soup turns out to be almost lean and after cooling, not a single drop of congealed fat will appear on the surface.

Cooking time – 35 min.

Cooking time - 20 minutes.

Portions – 4.

Ingredients:

• Chicken fillet – 200 gr.
• Potatoes – 1 pc.
• Carrot – 1 pc.
• Onion – 1 pc.
• Vermicelli – 2-4 tbsp.
• Salt - to taste.
• Spices for soup - to taste.

Cooking process:

1. Let's start cooking with the base of the future soup - rich chicken broth. To do this, thoroughly wash the chicken fillet and remove all the white films and streaks of fat.

2. Dry the meat with paper towels and cut into medium-sized cubes.

3. Place the chicken pieces in a saucepan, fill with cold water and salt. Add your favorite spices to taste and cook for 10-12 minutes after boiling, be sure to skim off any foam that forms.

4. Peel or peel vegetables and rinse with water.

5. Chop carrots, onions and potatoes into cubes or sticks.

6. After 10-12 minutes of cooking the poultry, add the prepared vegetables and mix all the ingredients. Cover with a lid and cook for about 20 minutes until the chopped potatoes are ready.

7. After 20 minutes, add a few spoons of small vermicelli, mix and cook under the lid for about another 5-7 minutes. When the pasta is cooked, remove the pan from the heat.

8. Before serving, you can sprinkle with fresh herbs. Bon appetit!

Step-by-step recipe for chicken and noodle soup in a slow cooker

Classic chicken noodle soup can be prepared not only in a saucepan, but also in a slow cooker, which will further simplify the cooking process.A recipe for soup with chicken broth is no longer nonsense, however, beautifully chopped vegetables and a golden, clear broth give the soup not only good taste, but also a visually beautiful appearance.

Cooking time – 1 hour 20 minutes

Cooking time – 25 min.

Portions – 6.

Ingredients:

• Chicken ham – 1 pc.
• Carrots – 2 pcs.
• Potatoes – 2-3 pcs.
• Onion – 1 pc.
• Vermicelli – 100 gr.
• Sunflower oil – 20 ml.
• Bay leaf – 1-2 pcs.
• Water – 2 l.
• Greens - to taste.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

1. Wash the carrots thoroughly, peel and cut into rings or half rings. Pour a little oil into the multicooker bowl, turn on the “Frying” mode and cook the root vegetable for about 8-10 minutes, stirring periodically with a wooden or silicone spatula (so as not to damage the coating of the bowl).

2. Add a whole (thoroughly washed) onion, potato cubes, bay leaf and poultry to the softened carrots.

3. Fill the ingredients with two liters of purified water, turn on the “Cooking” program for 45-50 minutes.

4. After turning off the multicooker, carefully remove the bay leaf and onion - throw away these components, since they will no longer be useful to us. We also take out the ham and cool it slightly, cut it and return it to the broth.

5. Then add vermicelli to the soup (can be replaced with broken spaghetti), mix and close the lid. Continue cooking for about 7-9 minutes.

6. After time, add salt, pepper and finely chopped herbs (green onions and dill are excellent).

7. Chicken soup is completely ready to eat.

Bon appetit!

Chicken soup with noodles and melted cheese

The first dish prepared according to this recipe has a very rich creamy taste and aroma.This soup can be prepared very quickly and requires minimal effort. It contains only natural ingredients, homemade broth and processed cheese - for tenderness.

Cooking time – 1 hour 5 minutes.

Cooking time – 30 minutes.

Servings – 4-5.

Ingredients:

• Chicken – 300 gr.
• Potatoes – 3 pcs.
• Carrots – 1 pc.
• Vermicelli – 70 gr.
• Processed cheese – 80 gr.
• Dill – 2-3 sprigs.
• Salt - to taste.

Cooking process:

1. For the broth, wash the chicken and fill it with 2-2.5 liters of clean water. Place on the stove and bring to a boil over high heat, then reduce the flame to low and cook for about 30 minutes until the bird is done. When foam appears, remove it immediately.

2. Salt the finished broth to your taste.

3. Let's start with vegetables. Peel the carrots and potatoes and wash them thoroughly.

4. Cut the potatoes into medium-thick pieces.

5. Grate the carrots on a medium grater or cut them into small cubes by hand.

6. Place the prepared vegetables into the boiling broth and mix thoroughly.

7. As soon as the potatoes become soft, add vermicelli and cook according to the recommendations on the package.

8. For aroma and appearance, chop several sprigs of dill.

9. Add chopped greens to the hot soup.

10. Grate the frozen cheese on the finest grater.

11. Pour the finished soup into bowls.

12. Add a few tablespoons of processed cheese to each serving.

13. Mix everything vigorously right in the plate and serve. Bon appetit!

Delicious chicken wing soup with noodles

A rich and satisfying soup can be prepared from just a few chicken wings and the most affordable vegetables. Preparation takes a minimum of time, and everyone who tries this first course will be happy with the result.

Cooking time – 55 min.

Cooking time – 25 min.

Portions – 4-5.

Ingredients:

• Chicken wings – 4 pcs.
• Water – 2 l.
• Carrot – 1 pc.
• Vermicelli – 120-150 gr.
• Salt - to taste.
• Provençal herbs – 1 tsp.

Cooking process:

1. We start by preparing the ingredients: defrost the meat and rinse it under running water.

2. Place the wings in a saucepan with a volume of about 3 liters, fill with cold water and cook the broth for 20-25 minutes.

3. Let's do the vegetables. Peel the carrots and cut into slices or grate on a coarse grater.

4. Add salt and a spoonful of Provençal spices to the rich broth to your taste.

5. Then carefully remove the bird, and pour small vermicelli or spaghetti broken by hand into the pan.

6. Send the chopped carrots after the pasta.

7. Continue cooking for 7-10 minutes, stirring the contents of the dish occasionally.

8. Pour the finished soup into bowls and, if desired, decorate with fresh parsley leaves. Bon appetit!