Soup with chicken hearts, noodles and potatoes

Step-by-step preparation

Cooking time: 40 mins

1. STEP 1

   

   How to cook soup with chicken hearts and noodles? Prepare all the necessary products that are indicated in the recipe. Dill, parsley or young onions are perfect for soup.

2. STEP 2

   

   Rinse the hearts several times in clean water. Remove large vessels and blood clots. You can leave the fat, then the soup will be richer. Place the hearts in a saucepan, fill with water and place on the stove. When boiling, foam forms, be sure to remove it with a large spoon, otherwise the broth will turn out cloudy. Reduce the flame and cook the hearts for about 15-20 minutes. The article at the end of this recipe will help you choose a pan.

3. STEP 3

   

   At this time, take care of your vegetables. Peel and rinse onions, carrots and potatoes.

4. STEP 4

   

   Cut the potatoes into small cubes or cubes, as you prefer.

5. STEP 5

   

   Chop the onion not very coarsely, and grate the carrots on a fine grater. Heat a small amount of refined vegetable oil in a frying pan. Fry the chopped vegetables until the onion is transparent. Don't forget to stir the frying so that nothing burns.

6. STEP 6

   

   20 minutes after the hearts start boiling, add the potatoes to the pan. Bring to a boil again over high heat, then reduce heat to moderate and simmer until the potatoes are cooked. This will take you about 15-20 minutes.

7. STEP 7

   

   Place the roast and bay leaf into the pan. Salt the soup to taste. Make the stove max.

8. STEP 8

   

   When signs of boiling appear, add noodles to the soup and stir everything. You will learn all the subtleties of choosing pasta by reading a separate article on this topic. There is a link to it at the end of the recipe.

9. STEP 9

   

   When the broth boils, add finely chopped herbs to the pan. Turn off the flame, cover the pan with a lid and leave the soup to brew for about 10-15 minutes. During this time, the noodles will be fully cooked. You can serve!

Comments on the recipe

Natalia M

07.12.2023

5

I decided to make soup with chicken hearts, noodles and potatoes. To begin with, I cooked the broth, to which, in addition to the hearts, I added a chicken backbone for fat and a piece of carrot. I cooked it for about 40 minutes, because the hearts are quite hard. Then I strained the broth. I fried the onions and carrots only slightly so that the carrots gave color to the soup. After that, I put the potatoes into the broth, and after boiling, fry them, simmer over low heat so that the vegetables are well cooked. I added the noodles last, brought them to a boil and removed them from the heat; the thin noodles are ready on their own in the hot soup. In addition to salt, I added vegetable seasoning and a pinch of curry for flavor. This soup is very tasty and tender! Chicken hearts, to my taste, do not give a clear offal taste. Perhaps because of the chicken spine I added. The consistency of the hearts is elastic and very “meaty”). Wonderful soup, my daughter and I enjoyed eating it for lunch! Thank you!

Nika

07.12.2023

4.7

I made a nice light soup. True, I added a little more water and only added fresh herbs to the soup, but I don’t think that this greatly affected the taste of the dish. In general, the soup is excellent, it’s very easy to prepare, and the color is sunny) Thank you!