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Soup with chicken hearts noodles and potatoes

Chicken Heart Soup with Noodles and Potatoes

Very tasty, simple, and budget-friendly — bright and pretty, too. You can make this chicken heart soup without sautéing, adding the onion and carrot in raw. That gives you a lighter version of a simple noodle soup, better suited to kids and anyone watching their waistline.

Pearl

Recipe author

Soup with chicken hearts noodles and potatoes

Composition / ingredients

Servings:

Chicken hearts

300

Noodles

Potatoes (medium)

Onion (medium)

Carrot (small)

Vegetable oil

Bay leaf

Salt

Water (or slightly more)

1.7

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 22 % 2 g

Fats 33 % 3 g

Carbohydrates 44 % 4 g

48 kcal

GI: 80 / 20 / 0

Cooking method

Cooking time: 40 min

Step 1:

How do you make chicken heart and noodle soup? Gather all the ingredients listed in the recipe. For the herbs, dill, parsley, or green onion all work beautifully in this soup.
Step 2:

Rinse the hearts several times in clean water. Trim away the large vessels and any blood clots. You can leave the fat on for a richer soup. Put the hearts in a pot, cover with water, and set it on the stove. As it comes to a boil, foam will form — be sure to skim it off with a large spoon, or the broth will turn cloudy. Lower the heat and cook the hearts for about 15–20 minutes.
Step 3:

Meanwhile, deal with the vegetables. Peel the onion, carrot, and potatoes, and rinse them.
Step 4:

Cut the potatoes into small cubes or sticks, whichever you prefer.
Step 5:

Chop the onion not too coarsely, and grate the carrot on the fine side of a grater. Heat a small amount of refined vegetable oil in a skillet. Sauté the chopped vegetables until the onion turns translucent. Keep stirring so nothing burns.
Step 6:

After the hearts have cooked their time, add the potatoes to the pot. Bring it back to a boil over high heat, then lower the heat to medium and cook the soup until the potatoes are done — about 15–20 minutes.
Step 7:

Add the sautéed vegetables and the bay leaf to the pot. Salt the soup to taste. Turn the heat up to high.
Step 8:

As it begins to boil, add the noodles to the soup and stir everything together.
Step 9:

Once the broth boils, add the finely chopped herbs to the pot. Turn off the heat, cover the pot, and let the soup steep for about 10–15 minutes. In that time the noodles will cook through completely. Ready to serve!

For this recipe I used store-bought thin egg noodles. The soup turns out even better with homemade noodles, but then the cooking time goes up. If you have wide noodles, simmer them over low heat until almost done, and only then add the herbs and turn off the stove. Enjoy!
Important! Whether or not the recipe gives an exact amount of water for the soup, it's best to go by your own preferences (whether you like a thick or a more brothy soup), as well as the size of your pot and the ingredients you're using. Keep in mind that the author has their own take on how much meat, potatoes, grain, and other ingredients belong in the soup, which may not match yours. In practice, this means that if you're making it for the first time, don't cook a whole pot at once. Make a tasting batch — for one or two people. To do that, scale all the recipe ingredients down to 1–2 servings, and figure the water at roughly one cup per serving for a very thick soup, up to 1.5–2 cups for a more brothy one. Don't forget that some of the liquid will boil off during cooking. After tasting a small portion, you can adjust both the amount of liquid and the proportions of the ingredients to your taste. Down the road, like most experienced cooks, you'll be able to pour the water and add the ingredients by eye.
Use an oil with a high smoke point for frying! Any oil is good only up to a certain temperature — its smoke point, at which the oil starts to burn and forms toxic compounds, including carcinogens. Unrefined oils, with rare exceptions, have a low smoke point. They contain a lot of unfiltered organic particles that quickly begin to burn. Refined oils stand up to heat better and have a higher smoke point. If you're going to cook in the oven, in a skillet, or on the grill, make sure you use an oil with a high smoke point. The most common high-smoke-point oils are refined sunflower, olive, and grapeseed.