Chicken broth and soups based on it are included in the diet in the recovery period after illness, surgery. It has been proven that chicken broth accelerates the healing process for viral and colds.
To make the chicken noodle soup, you will need the following foods:
- chicken soup set - 500-600 g;
- 2 medium-sized onions;
- 2 medium carrots;
- 4 medium-sized potatoes;
- noodles - 100 g;
- sweet peppers - 0, 5 pcs.;
- salt;
- lavrushka;
- pepper;
- water - 3 liters.
Place the chicken soup set in a saucepan, cover with cold water and place on the stove. As soon as the water boils, add the salt and skim off the foam. Boil the broth for 40-50 minutes. Peel and finely chop the onion and pepper, grate the carrots.
Salt them in vegetable oil for 5 minutes. Peel potatoes, wash and cut into cubes. When the broth is done, remove the chicken and add the potatoes. Cook it over medium heat, then add the fry and noodles. Stir and cook for 3-4 minutes.
Then add the boiled chicken, free of cartilage, bones and skin, and remove the saucepan from the heat.
Add the herbs to the soup bowls before serving.
Soup noodles can be made at home. Products:
- eggs - 4 pcs.;
- water - 0.5 cups;
- salt;
- wheat flour - 2, 5 tbsp.
Sift flour into a large bowl. Add eggs, salt and warm boiled water. Knead the dough with your hands. Then cover it with a plate and let it sit at room temperature for 30 minutes. Place a small amount of flour on the table and distribute it evenly. Lay out the dough and roll it out with a rolling pin into a thin pancake. Let it dry for 20 minutes. Sprinkle flour on the surface of the dough and roll it into a sausage. Cut it into thin slices and straighten them immediately. Leave the noodles on the table to dry for half an hour, then put them in the broth.
Chicken noodle soup can be cooked in a slow cooker. Ingredients:
- chicken meat with bones - 500 g;
- potatoes - 6 pcs.;
- noodles - 100 g;
- onion - 1 pc.;
- carrots - 1 pc.;
- water;
- pepper;
- Bay leaf;
- salt;
- greens;
- vegetable oil.
Peel the vegetables, grate the carrots, and dice the onions. Put vegetables in a slow cooker, pour in sunflower oil and fry them on the "Meat" or "Baking" mode with the lid open. Prepare the potatoes, peel them, cut them into small cubes and add to the multicooker bowl. Lay out the chicken meat, fill with water so that its level is 2 cm higher than the contents. Add pepper, salt, bay leaf. Stir, close the lid and set the "Soup" or "Stew" mode for 30-40 minutes. Then add the noodles, stir and leave to simmer for 5-10 minutes.
After the multicooker gives a signal, do not open the lid for another 15 minutes so that the soup is infused.
Make Chinese Chicken Noodles. You will need:
- chicken fillet - 300 g;
- chicken broth - 1.5 liters;
- noodles (it is better to take Chinese) - 50 g;
- tomatoes - 1 pc.;
- fresh ginger - a piece measuring 1-2 cm;
- pak choy cabbage or lettuce - 150 g;
- garlic - 2 cloves;
- soy sauce - 3 tbsp. l.;
- vegetable oil - 2 tbsp. l.;
- hot pepper - 0, 5 pcs.;
- green onions, fresh cilantro.
Pour vegetable oil into a saucepan, add finely chopped tomatoes, a slice of skinless ginger, hot peppers, cloves of garlic and chicken fillet, cut into small cubes. Pour in soy sauce, chicken broth. Bring to a boil, reduce heat, and simmer for 10 minutes.
Dip the noodles into the broth and cook for 3 minutes from the moment of boiling. Then remove the garlic, ginger, hot pepper. You can throw them away.
Wash the pak choy cabbage, cut it into pieces, dip it into the soup, cover with a lid, add heat, bring to a boil and turn off the heat immediately. Leave the soup to steep for 5 minutes. Chop green onions and fresh cilantro finely and add to soup bowls before serving.
