Chicken noodle soup - 13 cooking recipes

Hot, aromatic chicken noodle soup is the most classic of the first courses category. It is prepared in any family more often than others and is loved for its delicate taste and availability of products at any time of the year. The minimum soup set looks like this: chicken (any part that the housewife can afford, be it liver or fillet), potatoes, carrots, onions, vermicelli and spices. You can add other ingredients to this set if desired, for example: tomatoes, tomato paste, mushrooms, legumes, bell peppers, frozen vegetable mixtures, cabbage, and so on.

Any soup begins with boiling the broth, in which the potatoes are then added. When it is almost ready, the remaining vegetables are added, with or without frying. Thin noodles are added last (most often) because they cook very quickly in boiling water. That’s why it’s quite easy to boil it. After the first boiling, the meat can be removed from the broth, then removed from the bones if necessary, cut into small pieces and added to the soup.

All types of noodles are suitable for this soup: regular, amateur, gossamer, made from premium flour or durum wheat.

If garlic is added to noodle chicken soup, then in order for it to reveal all its aromas, it must be added to the frying in crushed form. The same applies to dry spices. Only bay leaves can be placed directly into boiling water.

In some cases, chicken noodle soup recipes include a raw egg. First, stir it up with a fork, and then pour it in in a thin stream, using the same fork to break up the stream in the broth. This way you get cute egg “jellyfish”.