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Chicken noodle soup


Wash the chicken and cut it into pieces, leave it in a little cold water, possibly change the water a couple of times.

Carrots, parsley, celery and onions are cleaned and washed. The pepper is just washed, left whole. Wash the parsley leaves and tie the stalks with string.

Put them all to boil in four liters of water together with a tablespoon of peppercorns and a tablespoon of salt. Boil for about 60 minutes, over low heat, without a lid.

When the soup is ready, strain it. Boil the noodles for 2-3 minutes in salted water, then strain and add to the soup together with the sliced ​​carrots.

The soup is seasoned with salt and pepper to taste. Sprinkle chopped green parsley on top.


Chicken breast soup with homemade noodles

This soup is ideal for cold winter days. It is easy to prepare and very tasty:

 1 chicken breast (larger size)
 2 carrots
 1 parsnip
 1 celery (smaller)
 1 large onion
 1 or
 flour
 oil
 salt
 pepper
 parsley.

1. Wash the chicken breast well and clean the skins, then cut into small pieces and boil in cold water with a little salt.
2. After the foam has formed and boiled, the water is discarded. Put the cleaned and washed vegetables well (but left whole) over the chicken breast, 2-3 tablespoons of oil, pour cold water over them and bring to a boil.
3. While boiling, all the ingredients prepare the noodles: break the egg on the worktop and sprinkle flour on it with a pinch of salt.
4. Knead the dough well, then leave it to rest for 10 minutes.
5. Take the dough and spread it until you get a thin sheet and cut it (depending on how wide you want your noodles to come out).
6. Leave to dry a little, then boil in water with a little salt.
7. At the end, go through a stream of water.
8. Now back to the soup. After the ingredients have boiled very well, strain them.
9. The soup thus obtained, mix well with the noodles.
10. At the end, add salt and pepper to taste.
11. Serve with chopped green parsley as small as possible.

 Do not throw away vegetables used to make soup. You can consume them as such in natural form, or you can season them with a little butter, yogurt or cream, turning them into an ideal garnish.
 Also from the vegetables left over from the soup, you can take a carrot to cut into pieces and sprinkle in the soup, for extra flavor and decoration.
 Try to use the ingredients only from safe sources, to benefit from the qualities of such a soup. In this way you will also contribute to the expansion of local production.

If you have decided to prepare this recipe, we are waiting for you with opinions and suggestions.

* The content of this article is for information only and is not intended to be a substitute for medical advice. For a correct diagnosis, we recommend that you consult a specialist.


Ingredient: 4-5 chicken hammers, 2-3 carrots, a parsley root and a parsley root, a pepper, an onion, a celery root, homemade noodles, parsley, salt, pepper

If you prefer the sour version, here's how to make chicken soup with vegetables!

Preparation: wash the meat, put it in a pot of cold water over low heat, froth. After the foam no longer forms, add the cleaned and washed vegetables. And let it boil until it softens. Then strain, cut the vegetables and add to the noodles, salt and pepper. Bring to the boil, then remove the soup from the heat and add the chopped parsley.


Chicken soup with low-carb noodles

Tasty chicken soup, almost like it used to be. The difference is that I wanted a soup for myself that does not contain pasta.

So I adapted it to my taste, in the low-carb style.

I boiled a country chicken, from my grandparents' yard, from which an excellent soup came out. So for me, the most important part was done. In the end, for the noodles I used konjac shirataki from Diet Food (my favorite since I discovered them). The noodles perfectly took on the taste of the soup.

  • 1 country chicken
  • 2 L of water or depending on the chicken
  • 2-3 carrots I used about 150g for 6 servings of soup
  • 200 g shirataki konjac noodles use the code Denisa7VIA for discount
  • 1 country chicken
  • 2 L of water or depending on the chicken
  • 2-3 carrots I used about 150g for 6 servings of soup
  • 200 g shirataki konjac noodles use the code Denisa7VIA for discount

If you want to buy discounted products on ViaNaturalia.ro, enter the link from the ingredients and use the code Denisa7VIA. The discount will be applied instantly.

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Ingredient: 4-5 chicken hammers, 2-3 carrots, a parsley root and a parsley root, a pepper, an onion, a celery root, homemade noodles, parsley, salt, pepper

If you prefer the sour version, here's how to make chicken soup with vegetables!

Preparation: wash the meat, put it in a pot of cold water over low heat, froth. After the foam no longer forms, add the cleaned and washed vegetables. And let it boil until it softens. Then strain, cut the vegetables and add to the noodles, salt and pepper. Bring to the boil, then remove the soup from the heat and add the chopped parsley.


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Chicken noodle soup with rhombuses, a recipe often used by housewives

Chicken soup with homemade noodles rhombuses

Chicken noodle soup is one of the most used recipes by housewives in Transylvania. The recipe below represents 8 servings of homemade noodle soup. Homemade chicken is more suitable for this soup, but you can also use commercial chicken, in case you do not have the first option.

Ingredients chicken soup with homemade noodles rhombuses

  • 500 gr chicken with bone
  • 500 gr carrots
  • 1 larger parsley
  • 1 yellow capsicum pepper
  • celery leaves
  • salt to taste
  • peppercorns
  • 200 g of homemade rhombus noodles

Method of preparation

Wash the chicken well, clean the carrots and parsley and cut them into larger baguettes. Boil with 4 l of cold salted water. Add peppercorns and celery greens, wait until the soup starts to boil and clean it of the foam that has formed. To keep its clarity, the soup is boiled over low heat and cleaned of foam.

After 45 minutes, check if the meat is cooked and remove from the heat. If it is not cooked yet, leave the soup on the fire until the meat is cooked.

Meanwhile, boil salt water for the house noodles that are boiled in boiling water. After about 7-8 minutes of cooking they are ready (check the instructions on the noodle packaging) and can be strained. The house noodles are drained until the soup is ready.

At the end, strain the chicken soup and add the boiled noodles. Depending on your preference, it can be sprinkled with chopped green parsley.

Vegetables for soup Chicken meat Noodle rhombuses The soup is boiled Foam soup Boiled noodles Boiled meat removed from the soup Noodles soup Chicken soup with hot peppers


Chicken breast soup with homemade noodles

This soup is ideal for cold winter days. It is easy to prepare and very tasty:

 1 chicken breast (larger size)
 2 carrots
 1 parsnip
 1 celery (smaller)
 1 large onion
 1 or
 flour
 oil
 salt
 pepper
 parsley.

1. Wash the chicken breast well and clean the skins, then cut into small pieces and boil in cold water with a little salt.
2. After the foam has formed and boiled, the water is discarded. Put the cleaned and washed vegetables well (but left whole) over the chicken breast, 2-3 tablespoons of oil, pour cold water over them and bring to a boil.
3. While boiling, all the ingredients prepare the noodles: break the egg on the worktop and sprinkle the flour as much as it contains, with a pinch of salt.
4. Knead the dough well, then leave it to rest for 10 minutes.
5. Take the dough and spread it until you get a thin sheet and cut it (depending on how wide you want your noodles to come out).
6. Leave to dry a little, then boil in water with a little salt.
7. At the end, go through a stream of water.
8. Now back to the soup. After the ingredients have boiled very well, strain them.
9. The soup thus obtained, mix well with the noodles.
10. At the end, add salt and pepper to taste.
11. Serve with chopped green parsley as small as possible.

 Do not throw away vegetables used to make soup. You can consume them as such in natural form, or you can season them with a little butter, yogurt or cream, turning them into an ideal garnish.
 Also from the vegetables left over from the soup, you can take a carrot to cut into pieces and sprinkle in the soup, for extra flavor and decoration.
 Try to use the ingredients only from safe sources, to benefit from the qualities of such a soup. In this way you will also contribute to the expansion of local production.

If you have decided to prepare this recipe, we are waiting for you with opinions and suggestions.

* The content of this article is for information only and is not intended to be a substitute for medical advice. For a correct diagnosis, we recommend that you consult a specialist.


Chicken soup with noodles and corn

We are in full season of preparing canned food for winter, vegetable sauces, but also in full season of cold and red nose due to the cold. In such a weather, a hot, appetizing and consistent tea or soup is required. Nothing better than a chicken soup with noodles and corn, for which you do not have to spend an entire afternoon in the kitchen, but only 40-50 minutes, more than enough time for all the vegetables and flavors to penetrate. From now on, you can face the cold with a "weapon". tasty! Good appetite!

Ingredients and quantities for 4 people:

900 ml vegetable or chicken soup
1 boneless and skinless chicken breast (approximately 175 g)
1 teaspoon freshly chopped ginger
1 clove of garlic, finely chopped
50 g of rice or noodles
2 tablespoons frozen or canned corn
2-3 mushrooms, thinly sliced
2 new onions, finely chopped
2 teaspoons soy sauce
mint or basil leaves for decoration
a little chilli (optional), for serving
salt and pepper to taste.

1. Pour the chicken or vegetable soup into a pot, then add the chicken breast, ginger and garlic. Bring the soup to a boil and, after the first boil, let it simmer and partially cover the pot with a lid. Leave the composition on low heat for 20 minutes, until the chicken is boiled and tender. Take the meat out on a plate and cut the breast into pieces that can be eaten in one gulp.

2. The diced chicken breast is put back in the soup pot, along with the noodles, corn, mushrooms, half the chopped onion and soy sauce. After the vegetables have boiled well, pour the composition into two pots, and sprinkle the rest of the finely chopped onion, mint or basil leaves, as well as a little chilli on top. The soup is served with a few drops of soy sauce poured into the plate.

Yes, this recipe can easily be turned into a vegetarian one - the chicken breast is replaced with 175 g of diced tofu, left to boil for 5 minutes, after which the rest of the ingredients are added, as mentioned above.

Preparation time: Ten minutes.

Boiling time: 30 minutes.

One serving contains: 217 calories, 26.0 g protein, 26.0 g carbohydrates, 2.0 g fat, 0.4 g saturated fat, 0.6 g fiber, 1 g sugar, 2.52 g salt.


Ingredients Turkey noodle soup

For noodles you need: 250 & # 8211 300 g flour, 2 eggs, 2 tablespoons water.

How to make noodles

Mix all the ingredients, then knead a harder dough. Let the dough rest a little, then spread 2 sheets as thin as possible. Let them dry for 10 minutes on one side, then turn them on the other side and leave them a little longer. Sprinkle them with flour and cut the noodles as thin as possible.

For the soup you need:

2 thighs and 2 turkey wings, 3 large carrot roots, 7 carrots, 1 large onion, 1 bunch of parsley, a little salt.


Video: Γρήγορη σούπα με Κοτόπουλο, Λαχανικά και noodles. (December 2021).