Homemade chicken noodle soup
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Wash and slice the chicken. We clean and wash the vegetables. We boil the meat, we used the Zepter dish. When the water starts to boil, froth the juice. Add the vegetables cut into larger pieces, chop the peppers and green peppers, cut the onion and garlic will remain whole and put a carrot on a large grater and heat it in 2 tablespoons oil, add the carrot and salt to taste. When the meat and vegetables are cooked, add the noodles and finally the finely chopped parsley.
Homemade noodle chicken soup & # 8211 traditional juice recipe
Wipe the edges of the pot with a clean napkin, then reduce the heat to low.
Add the hot pepper and add the celery, onion, bell pepper and carrot.
Add a teaspoon of salt, then let it simmer. If the soup boils over low heat, with the lid on, the juice will be clear and beautiful.
We check the soup in an hour. Vegetables and meat must be cooked.
How are homemade noodles made?
Now add the noodles, plus a few peppercorns. Let it boil for another 4-5 minutes.
We stop the fire and sprinkle a little finely chopped greens on top. I recommend you to try the recipe for chicken soup with homemade noodles, an equally simple and delicious recipe.
Simple, tasty, healthy. I do not boil the noodles separately, I do not want the soup to be perfectly clear, I like the taste of the noodles cooked in the soup and not in salted water.
Enjoy and don't forget the secret ingredient:
Sprinkle with love and 2-3 smiles!
Recipes with Gina Bradea & raquo Recipes & raquo Homemade chicken noodle soup & ndash traditional juice recipe
Chicken soup with homemade noodles
I don't know how it was with you as a child, but on Sunday it wasn't Sunday without noodle soup or any other juice / shard. Mom, I know you'll read this recipe and please don't mind me saying that, but I agree: Grandma makes the best chicken noodle soup. I was very careful every time she prepared it, so I give you her secrets.
The idea is that I can never get to her taste, you just know that the food that our mothers and grandmothers make has a different taste, compared to how we make it, even if we do the same as them. Through their hands, "love flows" and each one comes out differently.
If we keep talking about nostalgia and childhood, what inspired me to make this recipe, were the dishes from Email de Sighișoara, which appeared in my kitchen the other day. This type of dishes can also be found in my grandmother's kitchen and they evoked beautiful memories. Grandma cooks exclusively in enamel pots and values them very much. In childhood we always drew our attention so as not to shatter them. And now she does that every time we go to her, even though we're big people.
From nostalgia to modern, Sighișoara Enamel dishes have a superb design, in vivid, pastel colors, which color your kitchen. In the pictures below you can see a 5 and 8 L pot, foamer, polish, a classic bowl, a deep bowl and a flat plate.
I hope you like this recipe for chicken noodle soup and prepare it whenever you feel like it!
200 gr. homemade noodles (if you like thicker soup, you can put 250-300 gr.)
1 whole chicken (mine weighed 1.6 kg)
2 pieces of parsley root
a small piece of celery (half a palm)
1 medium onion
a quarter of yellow bell pepper
1 handful of freshly chopped parsley leaves
salt and pepper to taste
How we prepare vegetables
I always do as my grandmother does.
Peel the vegetables. I cut the carrots and the parsley root in half, then each half I cut it a little into quarters. I do the same with onions. Grandma always does that and says that the vegetables cut into four boil faster. I leave the piece of yellow pepper and the piece of celery whole.
Do you need to put yellow peppers? Not necessarily. I show you my grandmother's recipe and how she has been making chicken noodle soup since I was little.
I put them aside in a bowl of water.
How we boil the chicken
Before boiling the chicken put it in a large bowl with cold water for at least 1-2 hours, during which time change the water once. Check the chicken for any remaining feathers and other impurities.
Put the chicken and water in a large pot almost up to the mouth of the pot. Add a tablespoon of salt and simmer over medium to low heat. I used an 8 L pot from Email de Sighișoara.
After a few minutes, foams will form on the surface, which you have to take with a foamer or a small sieve. Clean the soup well of the formed foams, until they no longer appear on the surface.
Tip 1: Always rinse the foam under a stream of water every time you take the foam from the pot.
After no more foams and we have a clear soup, add the cleaned and cut vegetables in the pot and let everything boil for 40-50 minutes.
After 40-50 minutes, remove the chicken and vegetables from the pot in a large bowl.
How we strain the soup
After boiling the chicken and vegetables, I always strain the soup, because during the cooking, small impurities from the chicken were left in the soup. I want a clear and crisp soup.
How do I do that? I use a sieve and strain the boiled soup into another pot, but I make sure the soup goes into that pot. Don't forget that you will also put the noodles that will swell. I used a 5 L pot.
After straining the soup, I put the soup pot on the fire again. In the pot I add the notched carrots, which I cut to the end and the piece of celery, which I cut into smaller pieces.
Tip: this soup can also be used to make dumpling soup
When the soup starts to boil, turn on the heat slowly, put the noodle in the soup and let it boil according to the instructions on the package. It only took me 2 minutes.
Turn off the heat and add the finely chopped parsley, then mix.
At this point I taste the soup to see if more salt is needed and I add a little pepper to taste.
I cover the pot with a lid and let the soup rest for 5-10 minutes before eating it.
How to make the best chicken soup. 6 tips to keep in mind
Chicken soup is made in less than an hour and can be a tasty and easy-to-digest lunch or dinner.
1. Chicken juice
Prepare a natural, homemade juice, instead of using a soup concentrate. Put the pieces of cooked meat together with the bones in a pot to boil and add your favorite vegetables. You can use onions, carrots, celery, garlic, etc. Pour water and vinegar and bring to a boil. If you have a slow cooker, such a dish is ideal for making chicken juice.
2. Choose vegetables for soup
The most used vegetables for chicken soup are carrots, celery and onions. You can put them in a little butter. Don't forget to use seasonal vegetables, because they contribute to the fresh and natural taste of the dish. Boil the vegetables well, but they should not be too soft so as not to turn into a puree.
3. Use herbs
To flavor the soup, add herbs: thyme, sage, parsley, bay leaf, etc. Keep some freshly chopped parsley to add at the end, when serving.
4. Use homemade noodles
Add the noodles 5 minutes before turning off the heat, as they boil quickly. If possible, use homemade noodles.
5. Season the soup
Taste the soup and add salt and pepper to taste, to be well seasoned. It is advisable to use freshly ground pepper.
6. How to serve soup
Serve hot soup with parsley and chopped dill that you add at the end.
Method of preparation
Put the chicken to boil in 2 liters of unsalted water (enough to be covered with water) and let it boil for about 15 minutes, over medium heat. We take the foam as many times as needed. After this interval, add the cleaned and washed vegetables, left in whole pieces, a clove of garlic, peppercorns and cook over low-medium heat. In order for the onion to remain whole, we prick it with 2 toothpicks from one side to the other. We continue to take the foam if it still appears. 5 minutes before turning off the heat, add salt.
Strain Strain the soup when the meat and vegetables are cooked. We prepare the noodles for boiling. Boil it according to the instructions on the package in the strained soup. At the risk of repeating myself, we only use soup and noodles for how many portions are served at that table.
Serve the chicken soup with hot short noodles, with a little freshly chopped parsley.
Even babies (+ 6 months), freshly diversified, can enjoy sweet chicken soup.
When you want to make baby soup, there is no need to boil the meat separately or throw away the water in which it boiled first time. The toxin thing is just a myth, with no scientific basis. All you have to do is throw away a lot of nutrients, and the end result is clear water. If foam forms, simply remove it with a spatula.
Alex enjoyed it from the beginning of self-diversification. We prepare it no salt. When he was ready, all I had to do was give him one well to sip the juice, and I served her meat streak and I cut the vegetables rods. That's why, when I cook the vegetables, I put them whole or cut in half.
With noodles I had more fork at first, until he managed to take them with his fingers (around 9 months) or directly in the spoon (after 1-1.5 years). Even so, I preferred to make them at home. That way I was sure they contained nothing but fresh country flour and eggs.
Homemade noodle chicken soup
men are the best chefs but not the Romanians probably, most of whom rub mint and wait for only wives, mothers or friends to cook the one on this site is a rarity and is an example for other Romanian men, congratulations and ready with clichés
you are sorely mistaken. probably so will your husband (sorry) but me and many men (friends or just acquaintances) love to cook, and especially for festive meals, when we can improvise.
If I have to give my opinion, I think that Romanian men can be the best chefs when they cook for pleasure, not out of obligation. Probably if I worked 8-10 hours in a factory and then I would have had to cook three meals a day (every day!) I think I would quickly pass all the cooking fun :)
I am a man, I work 8-10 hours a day in an office and I cook about 3-4 times a week, especially soups and so on. And you know what. I found that this occupation is much more relaxing and pleasant (what can I say useful.) Than sitting for hours staring at the TV!
Thanks for the recipes, I've been cooking almost exclusively for your networks for a few months now and I haven't missed any food so far.
With pleasure, I would like you not to miss any recipe from now on. I'm a bit deficient in the soup / soup category, but I'll try to recover. I'm just getting ready to post the belly soup recipe, I hope you like it.
Clearly, this occupation is more productive than staring at the seemingly more and more dubious quality shows that our televisions broadcast. It seems that when you like what you do you find unsuspected energies and get over the fatigue accumulated at the office :)
Although my answer comes quite late, I feel compelled to complete :) My husband cooks rarely but cooks very well. She knows a few recipes, she only goes into the kitchen when her mother-in-law is not present, but she makes a food to lick my fingers. By comparison, if the two of us cook the same recipe, it turns out better. He has that feeling! That feeling that makes the difference between a simple meal and a delicious one. Cristina O
Ingredients for chicken soup recipe with rice
- 2.5 liters of water
- Upper and lower chicken legs 4 pieces
- 1 carrot
- 1 parsnip
- 1 slice of celery
- 1 onion
- A dill connection
- 50 Gr rice
- Salt pepper
Method of preparation
After the meat has been in salted water for 1 hour, it is boiled. In this way, the blood comes out in the water and will make very little foam, the soup will be very clear.
When it boils, froth and let it simmer.
I make soup in a pressure cooker. After frothing I put the lid on and boil for 20 min.
While the meat is boiling, peel the vegetables and cut into cubes, leave the onion whole.
After the meat has boiled, add the vegetables and let it boil for 5 minutes, then add the well-washed rice in more water.
Towards the end, after the vegetables and rice are ready, turn off the heat, add the dill and remove from the heat.
The average grade given by the jury for this recipe is 9.25.
Recipes with Gina Bradea & raquo Recipes & raquo Chicken soup with rice and vegetables, simple recipe, step by step
Posted by Postolache Violeta on October 26, 2020 in recipes with chicken soup recipes traditional recipes | Comments: 0
Fill with water and bring to a boil over low heat.
You will notice that at some point it starts to foam and we will have to remove it with the help of a soup until it does not form at all.
If you do not gather the foam formed in time, you will not be able to obtain a clear soup with an appetizing appearance.
After you have gathered all the foam, add the vegetables, add salt and continue to simmer until both the meat and vegetables are well cooked.
While the soup is boiling, we will prepare the noodles. Beat the egg with a pinch of salt and add the flour, little by little. Knead the dough by hand until it has a firm consistency. It is possible to vary the amount of flour slightly, depending on the size and consistency of the egg. With the help of a rolling pin, spread a sheet of dough as thin as possible and leave it to dry. It is recommended that in the room where the noodles are, there should not be very high humidity, because the sheet will be harder to dry. Be careful not to dry too hard, because the sheet will become brittle and you will not be able to cut them.
When the noodles have dried, we roll the sheet tightly, forming a roll, and we start to cut the noodles from one end, with a very sharp knife, then we open them and let them dry a little more.
When the meat and vegetables are cooked, take them out of the pot with the help of a soup and strain the soup through a thick sieve or a gauze. I only keep the carrots, which I add to the soup. For children, I usually put pieces of breast to boil, my husband and I prefer it without meat.
Put the strained soup on low heat and add the noodles. Leave until the noodles are well cooked and set aside.
Finely chop the green parsley and add it to the soup.
Chicken Breast Soup And Pasta & # 8211 Recipe Video
This schicken breast and pasta it is the perfect food for the cold season.
If you've been reading my blog for a while then you probably know a lot about me. But do you know what my favorite season is?
Well, I have two. The first is summer and it is easy to understand why. How could I not like the sun, salads and beach holidays?
But the second is & # 8230 wait for it & # 8230 fall. You probably don't expect that, do you?
Most would have chosen any of the other two left, but I really like this season and I'll tell you why.
One of the reasons is that I love the colors of autumn, and the second is that then we start cooking and consuming hot food, the so-called & # 8216comfort food & # 8217.
When it's cold outside, I really like to nest in the heat and enjoy a hot and delicious food.
And do you know which one I like the most?
Chicken breast soup and pasta, of course. And I'm sure you'll like it too, so I'll show you how it's done below.
Chicken soup is usually one of the best hot foods. But if you add pasta, it becomes very consistent.
What I like most about this chicken soup recipe is that it is made very easily and quickly. If you use rotisserie chicken or what is left of another chicken dish, then you will have it ready in less than 30 minutes.
This way, you will have more time to nest in the heat and maybe a movie.
More Chicken Recipes:
I made this chicken soup with pasta and vegetables, which are full of nutrients and vitamins. These are good for boosting your immunity and protecting you from the flu and the common cold.
So, after you get bored of the heat and the film, you can calmly face the cold outside.
If you make this chicken soup with pasta, remember not to put more than three quarters of a cup of pasta.
I know, it sounds a little bit, but they will absorb liquid and if you put more it will absorb it all. And instead of soup you will only have chicken pasta.
And these are delicious, but this is a recipe for another day. For today, let's stay at the soup.
You must also keep in mind that pasta can stick to the pot very quickly. So don't forget to follow it and stir from time to time to avoid this.
You have more tips in the last part of the recipe below (Recipe Notes).
And now let's see how to cook chicken breast soup and pasta. And if you want to see more simple and delicious recipes, then Subscribe to my YouTube channel.