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Chicken noodle soup

Chicken noodle soup


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A tasty and light soup.

  • chicken breast
  • 2 onions
  • 1 red bell pepper and one green pepper
  • 3 carrots
  • celery
  • pastarncac
  • 1 tablespoon delicate
  • salt
  • vermicelli
  • green parsley

Servings: 4

Preparation time: less than 60 minutes

RECIPE PREPARATION Chicken noodle soup:

Peel the vegetables, wash and cut into cubes. Boil the chicken breast in water with a little salt. When it is almost cooked, remove and cut into cubes.

Put a tablespoon of oil in a pot and when it heats up, lightly fry the vegetables, then add water. It matches the taste (salt, delicate). When the vegetables are quite cooked, add the diced chicken breast and the noodles. Let it simmer for another 5-7 minutes. Sprinkle with finely chopped green parsley and the soup is ready.

Good appetite!


Recipes step by step

Chicken soup ... for some mum, for others. mum (not the plague!). All cultures (European, American, Asian) worship chicken soup. Doctors highlight its beneficial effects on our health. Artists bring him musical offerings, and the authors of gastronomic "works" praise his spiritual effects. What's up?
Chicken soup is a soup that is obtained by boiling water with chicken parts and / or bones, vegetables and flavors. Traditional chicken soup is a clear soup, served either with small pieces of chicken / vegetables, or with noodles or rice / barley grains. Chicken soup has also gained a reputation as a popular remedy for treating colds. The therapeutic value of chicken soup comes from the ease with which our body assimilates the food used to prepare the soup. By boiling, half of the amount of vitamins in vegetables is lost. That is why it is recommended to prepare chicken soup over low heat.

Complexity: low
Preparation time: 2 hours
Number of servings: 6
Calories: 150 / serving
Benefits: helps the liver in the process of detoxifying the blood, stimulates blood circulation, reduces inflammation and provides the body with the minerals it needs.

. in the rhythms of "Chicken Noodle Soup" (you can listen to it here) I got to work.

Ingredient:
- 6 chicken legs
- a teaspoon of salt
- an onion
- 2 carrots
- 1 parsnip
- 1/2 celery
- 5 teaspoons of Maggi, The Secret of Taste
- 1/2 bag - Baneasa noodles
- a few sprigs of parsley

. I boiled water in a pot (capacity: 4 l). I put 6 whole chicken legs in the water.

. I let it boil for a while (about 5 minutes) and I added a teaspoon of table salt.

. in the meantime I cleaned the vegetables: onions, carrots, parsnips and celery.

. I let it boil for about an hour and 15 minutes (from time to time I frothed the juice)

. after they were boiled (meat and vegetables) I strained the juice, I ate the vegetables with salt, and I used the chicken meat in pilaf.
. I put the juice on the fire and let it boil. then I added 5 teaspoons of Maggi, The Secret of Taste.

. after another 2 minutes I added half of the noodle bag from Baneasa

. I let the noodles boil, then I checked the salt soup and added the chopped parsley.


Recipes step by step

Chicken soup ... for some mum, for others. mum (not the plague!). All cultures (European, American, Asian) worship chicken soup. Doctors highlight its beneficial effects on our health. Artists bring him musical offerings, and the authors of gastronomic "works" praise his spiritual effects. What's up?
Chicken soup is a soup that is obtained by boiling water with chicken parts and / or bones, vegetables and flavors. Traditional chicken soup is a clear soup, served either with small pieces of chicken / vegetables, or with noodles or rice / barley grains. Chicken soup has also gained a reputation as a popular remedy for treating colds. The therapeutic value of chicken soup comes from the ease with which our body assimilates the food used to prepare the soup. By boiling, half of the amount of vitamins in vegetables is lost. That is why it is recommended to prepare chicken soup over low heat.

Complexity: low
Preparation time: 2 hours
Number of servings: 6
Calories: 150 / serving
Benefits: helps the liver in the process of detoxifying the blood, stimulates blood circulation, reduces inflammation and provides the body with the minerals it needs.

. in the rhythms of "Chicken Noodle Soup" (you can listen to it here) I got to work.

Ingredient:
- 6 chicken legs
- a teaspoon of salt
- an onion
- 2 carrots
- 1 parsnip
- 1/2 celery
- 5 teaspoons of Maggi, The Secret of Taste
- 1/2 bag - Baneasa noodles
- a few sprigs of parsley

. I boiled water in a pot (capacity: 4 l). I put 6 whole chicken legs in the water.

. I let it boil for a while (about 5 minutes) and I added a teaspoon of table salt.

. in the meantime I cleaned the vegetables: onions, carrots, parsnips and celery.

. I let it boil for about an hour and 15 minutes (from time to time I frothed the juice)

. after they were boiled (meat and vegetables) I strained the juice, I ate the vegetables with salt, and I used the chicken meat in pilaf.
. I put the juice on the fire and let it boil. then I added 5 teaspoons of Maggi, The Secret of Taste.

. after another 2 minutes I added half of the noodle bag from Baneasa

. I let the noodles boil, then I checked the salt soup and added the chopped parsley.


Light pea soup with dumplings

Ingredients for 8 liter pot:
Pea seeds 1 kg
Onions 2 pcs
Carrots 2-3 pcs
Celery 1/2 pcs
Parsley 1 pc
Clear chicken soup 3 liters
Eggs 4 pcs
Flour 120 g
Gray 80 g
Cream 400 g
2 tablespoons oil
Butter 40 g
Salt and pepper

Video recipe PEAS SOUP WITH dumplings lower:

Finely chop the onion, carrots, parsnips and celery.
In a pot put 40 g of butter together with 3-4 tablespoons of vegetable oil (olive or sunflower).

Saute the vegetables together with a teaspoon of salt for about 7-8 min.

Then add the hot chicken soup and cook for 15 minutes.

Meanwhile, prepare the dough for the dumplings.
In a bowl put 2 eggs and 2 egg whites with a little salt. Mix until you get a firm and whitish composition.

Add one tablespoon of flour and semolina at a time, until the whole amount is integrated.

You will get a suitably thick composition. Set it aside.

Add the peas to the pot and increase the heat until it starts to boil.

Add the dumplings formed with a teaspoon.

Put the lid on and simmer for 15 minutes.

When ready, turn off the heat and leave for another 30 minutes with the lid on.
Serve with freshly ground pepper and cream.


Prepare the ingredients to be handy. Wash the meat and boil it in water so that it covers all the pieces well. Let the meat boil well for about 45 minutes. Take the foam that is always formed with a foamer.

After this time add the vegetables, put the onion whole, because it will be removed at the end. Carrots, parsnips and parsley are cut into slices, as large as possible. Or you can cut the rounds in half. It depends on your preferences. Put the vegetables to boil over the meat, leave for about 30 minutes.

For those who want, the meat can be removed from the bones to make it easier to eat. But it is not necessary to do so. So, after 30 minutes, remove the onion nicely, which is put just to taste, it is not very tasty in the soup.

After the vegetables have boiled enough, add the noodles. Now, it depends on the chosen noodle. Either put a lump, which crumbles forward, or put a handful of crushed noodles in the bag. Bring the noodles to a boil, then add the pepper and salt to taste. After the fire is extinguished, add the finely chopped parsley.

If you want the soup to be a little more consistent, you can also make dumplings from a beaten egg, mixed with 4 tablespoons of semolina, to which salt and a pinch of baking soda are added to make them fluffy. Usually no dumplings are added to the noodle soup, but this is not a rule. Serve hot, without bread. Good appetite!


Coconut borscht with noodles

As you probably know, after 13 years spent together in the kitchen, I am a Transylvanian get-beget. My father was from Șomesul fred, near Cluj my mother from Cluj but my grandparents one from Poarta, Jud. Mures, one from Aschileul Mare, Jud. Cluj. So all the traditional recipes from our family, the house specialties as they came, had small variations specific to the village / area of ​​origin, but all were typically Transylvanian.

In our country there is no notion of chicken / coconut borscht, because in our country chicken soup is made clear, with noodles (thin, like noodles) or square (leftover). The vegetables are boiled together with the chicken, over a very low heat, so that the soup is clear, but both the meat and the vegetables are removed from the soup at the end and the soup is served only with noodles, lots of parsley and possibly a few carrots. boil large pieces in the soup, for extra sweetness. Because, in Ardel, chicken / coconut soup is always sweet. Vegetables that are boiled in soup, generally only vegetables (celery, carrots, parsley, parsnips) are converted in 90% of cases into beef salad, as well as chicken.

When I first visited my in-laws in Moldova, Vaslui County, I found a big surprise from day one: my chicken soup, the one I was used to for a lifetime, turned into sour soup with borscht and juice. tomatoes, it was full of vegetables (including peppers and tomatoes), egg yolks and noodles. The meat is served in soup and always next to the soup bowl is a polenta bowl.

I really enjoyed this culinary diversity and I think it's great to have the opportunity to get out of your culinary comfort zone and try new dishes, which you have never encountered and which, in your area, are not far cooked like this.

So I asked my mother-in-law for cooking instructions and I brought you the recipe for Coconut Borscht with noodles, as it is made in Moldova, or at least in their area.

Now, at the end of autumn, my mother cuts all the roosters and chickens and sends them to Cluj, so that we always have country meat for soup and soups. It is one of my greatest joys, I must admit, because a country meat soup has a great taste!

For the recipe for Coconut Borscht with noodles, I chose to use Fidea nests with 8 eggs from Paste Baneasa, a noodle that has been present for more than 3 years in Teo’s Kitchen and which always offers me a delicious recipe, with the taste of home.

  • I highly recommend the whole range of Pasta with eggs from Baneasa. They contain liquid egg and wheat of the best quality, they have a wonderful color and the homemade taste of the noodles that my grandmother used to make.
  • Egg pasta comes in a wide range, from nest noodles to medium-thick or wide-cut noodles to short 8-egg noodles.

  • It is a very fine and very fragrant noodle, with a special egg taste, which makes it perfect for our recipe for Coconut Borscht with noodles.
  • You can also use medium-thick egg noodles in this recipe, which fit perfectly!
  • We can boil the noodles in the nests or we can bake it in our hands before boiling, depending on the recipe and the result we want to get in the end.

Ingredients for 10-12 servings of Coconut Borscht with Noodles:

  • 100g noodles nests with 8 eggs from Easter Baneasa
  • 1 kg of coconut meat or country chicken
  • 3.5 l of water
  • 1 l bag of putina
  • 1 parsnip
  • 1 parsley root
  • 3-4 carrots
  • a white onion
  • a red onion
  • a little celery
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 green bell pepper
  • a big tomato
  • a tablespoon of tomato paste
  • salt and pepper
  • 1 or
  • green parsley
  • green Lovage

We talk the meat, then we wash it very well and we tampon it with a paper napkin. If we have a whole coconut, we portion it into suitable pieces: thighs, wings, chest, basket. We also use the neck, the claws and especially the fat, which really gives the soup taste. Put the meat to boil in 3 liters of water with 2 teaspoons of salt. Boil until the meat leaves no foam and is almost cooked, taking care to froth often. Depending on the type of meat used, the soup will boil for about 1 hour until the fork enters the meat. Meanwhile, wash all the vegetables, clean them and cut them into cubes, of the same size.

When we test the meat with a fork and it enters the thighs (they boil the hardest), we add the vegetables and fill them with 300-500ml of water, depending on how much has decreased. Season with salt and pepper to taste and simmer for another 30 minutes or until vegetables are soft but al dente (do not boil until vegetables are crushed).

Add the borscht and tomato paste, mix and leave on the fire until the soup starts to boil again. Add the noodles and boil it directly in the soup, 1-2 minutes. We can add the nest noodles or we can make it in our hands beforehand, to be shorter. Immediately after the noodles, we put 1 beaten egg, which we pour into the pot when the soup boils, little by little, mixing with a fork to make egg yolks.

Remove from the heat and add the finely chopped green parsley and, if desired, larch. May it be the best for you and I hope that the recipe for Borscht with coconut and noodles will keep you company in the long and cold winter evenings!


The recipe for a delicious noodle soup with chicken and mushrooms

      • Chicken fillets & # 8211 500 grams
      • Mushrooms & # 8211 400 grams
      • Pumpkin & # 8211 ½ pcs
      • Vermicelli & # 8211 a small hand
      • 3 cloves of garlic
      • Onions & # 8211 2 pieces
      • Two carrots
      • 4-5 green onion feathers
      • 7 parsley roots
      • Butter a small piece
      • Vegetable oil (regular)
      • 2 liters of water
      • Salt and spices
      • Eyebrows & # 8211 4-5 peas, 1-2 cloves
      • 2 bay leaves.

        1. Wash the chicken, transfer it to a metal container and pour 2 liters of water. Remove them from the stove and boil
        2. After boiling the broth, reduce the heat and remove the foam from the surface
        3. Onions, carrots, garlic cloves peeled from the skin. Onions and garlic onions cut into small cubes, three carrots on a coarse twist
        4. Place a pan on the stove, pour a little vegetable oil and pour the pieces of vegetables into it. Fry every 2-3 minutes
        5. Fill the soup with vegetables in a broth and cook for half an hour
        6. About 15 minutes before cooking, add salt, pepper and bay leaves
        7. Then remove the chicken and cut into small pieces, filter the soup
        8. The mushrooms are cleaned, washed well and filled with hot water. Insist in it for 10-15 minutes
        9. Then drain the water, put the mushrooms in a bowl, pour a little water and put it on the stove. Boil on low heat for about 20 minutes
        10. Cut the remaining carrot and half of the pumpkin into plates
        11. Peel the onion and cut it in half
        12. Parsley and green onions cut into small pieces
        13. Put a pan on the stove, spread the butter and heat it
        14. Put melted zucchini, carrots and onion halves on melted butter. Fry for 5 minutes
        15. Then in the filtered soup put boiled mushrooms, fried carrots, onions and zucchini
        16. Pour in the greens and boil for 5 minutes
        17. Separately, boil vermicelli in boiling salted water. Then put it in the soup
        18. Cook the spicy soup to taste, if necessary, add some salt and remove from the stove. Leave under the closed lid for 10 minutes.

        Spicy Soup With Chopped Chicken

        1. Heat the oil in a pan over medium-high heat. Add the chicken and cook, stirring, for 2-3 minutes, until golden brown. Season and set aside.

        2. Boil broccoli in salted water for 3 minutes or until soft. Drain and pass under a stream of cold water. Put it aside.

        3. Combine chicken, garlic and hot pepper soup sliced ​​in a pan and bring to a boil. Add the shrimp and sugar, then cook over medium heat for 1-2 minutes, until the shrimp are opaque. Add and cook broccoli for 1-2 minutes, then add lime juice and spices.

        4. Meanwhile, cook the noodles according to the instructions on the package. Drain, then divide into 4 serving bowls.

        5. Remove shrimp and broccoli with a spoon and arrange over the noodles. Cover with chicken, then add the soup. Add peanuts, hot pepper powder and remaining spices, then serve immediately.

        You have to see it too.



Comments:

  1. Tellan

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  2. Zudal

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  3. Travon

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  4. Burt

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  5. Kral

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