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Classic Chicken Lagman

A delicious, hearty soup from sunny Uzbekistan! Classic chicken lagman is a national dish with real Central Asian character — a thick soup built on thin homemade noodles and an array of vegetables. This version uses chicken breast, which makes the lagman especially tender and mild.

Emiliya IQAuthor avatar
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Classic lagman with chicken
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 38 % 3 g
Fats 38 % 3 g
Carbohydrates 25 % 2 g
43 kcal
GI: 50 / 50 / 0
    1. Peel all the vegetables for the lagman, rinse them under running water, and pat dry with paper towels. Cut the onion into small dice, the carrot into thin matchsticks, the tomatoes into small wedges, and the green beans into short pieces (frozen beans work too). Cut the bell pepper into long, wide strips. 2. Pour the oil into a skillet, heat it well, and sauté the onion first; add the carrot and cook everything together for 5–6 minutes until golden. Add the bell pepper and tomato wedges, stir to combine, and continue cooking over medium heat. Season with salt and ground black pepper to taste. Finally, add the green beans along with the paprika, a little more salt, and the sugar; cover the skillet and cook over medium heat for about 20 minutes, until the vegetables are soft. 3. While the vegetables stew, prep the meat. Rinse the chicken breast well in cool water and pat it dry, then trim out any bones. Cut it into medium strips and sear them in a separate hot skillet for a couple of minutes per side, until they turn white. 4. Meanwhile, boil thin homemade noodles (you can substitute store-bought spaghetti, or sometimes you'll find noodles made specially for lagman) until just shy of done, then drain them in a colander. 5. Transfer the noodles, sautéed vegetables, and chicken to a large pot. Pour in the chicken broth and set it over low heat. 6. Peel and finely chop the garlic. Wash, dry, and finely chop the herbs. In a small skillet, melt a little butter and fry the chopped garlic and mint for about 30 seconds. 7. Bring the pot to a boil and stir in the garlic-mint mixture along with the chopped cilantro. Take the pot off the heat and let the soup rest for 10–15 minutes before serving. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Tomatoes - 23  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Mint fresh - 49  kcal/100g
  • Dried mint - 285  kcal/100g
  • Mint - 49  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Noodles - 135  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Paprika - 289  kcal/100g
  • Coriander greens - 25  kcal/100g
  • String beans - 24  kcal/100g
  • Chicken breast (fillet) - 113  kcal/100g
  • Chicken broth - 19  kcal/100g

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