Soups

Chicken Broth Noodle Soup


Ingredients for Making Chicken Broth Noodle Soup

For chicken stock

  1. Chicken 1 carcass (small)
  2. Purified water 3-4 liters (optional)
  3. Carrots 2 pieces (large)
  4. Onion 1 piece
  5. Black pepper 5 peas
  6. Parsley 2 sprigs
  7. Garlic 2-3 cloves
  8. Bay leaf 1 piece

For soup

  1. Carrot 4 pieces
  2. Onion 2 pieces
  3. 3 cup egg noodles
  4. Parsley 4 sprigs
  5. Salt to taste
  6. Pepper to taste
  7. Ground turmeric 1-2 teaspoons
  • Main Ingredients: Onion, Carrot, Garlic, Chicken
  • Serving 12 Servings
  • World Cuisine

Inventory:

Large pan, slotted spoon, gauze, soup ladle, meat fork, colander, kitchen knife, cutting board, knife for cleaning vegetables, pot holders, disposable paper towels.

Cooking chicken noodle soup:

Step 1: prepare the chicken carcass.


To begin with, we unfreeze the chicken. This must be done in advance. For example, you can shift the carcass of the bird from the freezer in the evening to the refrigerator, or you can leave it for 1-2 hours at room temperature.
When the chicken defrosts, rinse thoroughly with cool water. Nowadays, gutted carcasses are more often sold, so just check if it is cleaned and plucked well enough. Wipe the washed carcass with paper towels.
Then proceed according to circumstances. For example, I cook the whole chicken, but if you do not have a suitable pan, then the bird can be chopped or just chopped in half.

Step 2: prepare the carrots.


Using a special knife for peeling vegetables, peel the carrots. Rinse the peeled vegetables thoroughly with water, wiping them thoroughly with your hands to remove adhering soil. Cut two carrots into very large pieces, you will make the broth from them, chop the rest with thick slices, they will go to the soup itself.

Step 3: prepare the onion.


Peel onions, cutting off the ends. Rinse with cool water. Cut one onion into four approximately equal parts for the broth, crumble the rest into small cubes.

Step 4: prepare the greens.


Stalk the parsley in a colander. Dip the greens in hot water several times, shake off excess moisture. Leave a couple of stalks intact, and finely crush the rest with a knife.

Step 5: prepare the garlic.


Separate the number of cloves you need from the head of garlic, peel them and cut them into very small cubes, you can even chop this ingredient with a blender.

Step 6: prepare the broth.


Place the chicken carcass in a large saucepan, add the onions quarters, a couple of coarsely chopped carrots, parsley stalks, chopped garlic, pepper and bay leaf and cover with plenty of clean water so that the bird is completely submerged. Put the pan on the stove and bring to a boil over medium heat, then reduce the power and cook until the chicken is cooked and tender. About 70-90 minutes. From the surface of the broth periodically you need to remove the foam using a slotted spoon.
When the chicken is cooked, use a meat fork to remove it and let it cool. Vegetables also need to be removed from the broth. Cool the liquid a little and strain through cheesecloth to remove the boiled garlic, bay leaf and pepper.

Step 7: prepare the soup.


Cut the cooled boiled chicken by removing and discarding the skin, because it is very oily and only spoil the finished soup. Separate the tender dietary meat from the bones and tear it into pieces along the fibers.
Return the finished chicken stock to the stove, pour fresh vegetables there: slices of carrots and onions into cubes. Add salt and other spices indicated in the list of ingredients. Boil the soup and simmer over medium heat until vegetables are cooked, i.e. 25-30 minutes. Then add chopped parsley, egg noodles and return the chopped chicken meat to the broth. Continue cooking until the noodles are cooked, i.e. 7-10 minutes. Check if there are enough spices, if everything is in order, then remove the soup from the heat and proceed to serving.

Step 8: serve the soup.


Serve the cooked chicken noodle soup hot, spilling into deep portioned dishes. Since the broth is very rich, you do not need to refuel it with anything else. In no case do not spoil the soup with fat mayonnaise. Just offer him a couple of pieces of fragrant black bread or a garlic bun and enjoy the taste and aroma of healthy and light soup.
Enjoy your meal!

Recipe Tips:

- Since the result is a lot of soup, I recommend storing the leftovers in the refrigerator, pouring everything into a tightly closed container.

- For the preparation of soup it is best to choose a fat chicken carcass, the broth cooked on such a bird is very rich and satisfying.

- Vegetables used to prepare the broth can be served separately, as a light side dish, or added to an already prepared soup. But usually they turn out to be completely tasteless, so they go to waste.

- In some recipes, before adding to the broth, it is recommended to passer vegetables with the addition of butter. But for me, this way of preparing carrots and onions makes the finished dish very greasy.