1. Main Page
  2. Soups
  3. Noodle soup with chicken

Chicken Noodle Soup

A fragrant chicken soup with homemade noodles. Chicken noodle soup makes a satisfying hot lunch the whole family will love — kids and grown-ups alike. The noodles are made with no added water, so they hold their shape and don't turn mushy in the broth.

JuliaAuthor avatar
Recipe author
Noodle soup with chicken
0
0

Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 30 % 3 g
Fats 40 % 4 g
Carbohydrates 30 % 3 g
62 kcal
GI: 33 / 0 / 67
  • To make the broth, cut the chicken into pieces and wash it well — any cut of chicken works. Put it in a roomy pot, cover with cold water, and set it over the heat. Bring to a boil, skimming off the foam as it forms, then turn the heat down. Peel and wash one onion and drop it into the broth along with the peppercorns. Simmer at a gentle boil until the chicken is done, about 50 minutes. Meanwhile, make the noodle dough: beat the egg with the salt, then gradually work in the sifted flour. Knead a very stiff dough by hand until smooth, adding flour as needed. Wrap it in plastic and let it rest for 20 minutes — it'll soften and become more elastic. Unwrap and knead it briefly again, then roll it out. You can brush the dough lightly with oil to make rolling easier; roll it as thin as you can. Let the rolled sheet dry out a little. Cut it into strips 2–2.5 inches wide, stack them, and roll them up into a tight log. With a sharp knife, slice the log crosswise into narrow ribbons — I cut mine very thin, but go wider if you prefer. Scatter the cut noodles on the counter and let them dry a bit. Peel and wash the carrot and the second onion. Since this soup has only a few components, cut the vegetables on the smaller side, as a general rule: carrot into thin matchsticks, onion into thin half-moons or small dice. Sauté the vegetables in a skillet with the oil, stirring now and then, until soft and golden. Back to the broth: lift out the cooked chicken, discard the onion, and strain the broth. Return the pot to the heat and bring it back to a boil. Pull the chicken off the bones and cut it into pieces. Add the sautéed vegetables and chicken to the boiling broth, stir, and let it simmer for 2–3 minutes. Then add the noodles, stir, and cook for 3–5 minutes. Season with salt to taste and add your favorite herbs and spices. Simmer over the lowest heat for 7–10 minutes, then take it off the stove. Let the finished soup rest, covered, for 15–20 minutes — it'll deepen in flavor and thicken nicely. Wash, dry, and finely chop the herbs. Serve the soup hot, sprinkled with chopped herbs. Enjoy! Soup is always the heart of the meal — a first course is full of good things, aids digestion, is easy on the stomach, and quickly takes the edge off hunger. A couple of tips for a successful pot: soup turns out better in smaller batches, so aim for no more than 6–10 servings at a time; and keep an eye on it as it cooks so it never boils hard — the slower and gentler the simmer, the better it tastes. Add as much or as little noodle as you like — some prefer it thick, others brothy. I had a small handful of noodles left over, and my soup came out medium-bodied, neither too thick nor too thin.

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
  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Dill greens - 38  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Black pepper peas - 255  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Spices dry - 240  kcal/100g
  • Wheat flour - 325  kcal/100g

Similar recipes

Related and additional categories: