Chicken noodle soup - 10 step by step recipes

Chicken soup is always very simple, fast and incredibly tasty, and it doesn't matter which part of the bird serves for the broth and golden color of the broth. Such a first course is perfect for those who follow their figure, because this soup contains a minimum of calories and fat, because chicken is a very light and affordable meat.

A simple and delicious recipe for chicken noodle soup

"Quick" soup with chicken fillet broth with the addition of noodles is very satisfying, tasty and absolutely not fatty. Such a dish can be given to the smallest and not be afraid of the composition, because only natural ingredients are used in the recipe.

Cooking time - 55 minutes

Cooking time - 25 minutes

Portions - 2.8 liters.

• 
  We start cooking by boiling the broth - for this we rinse the fillet under running water, soak it with a paper towel, and cut it into small pieces.
• 
  Pour water into a saucepan with a volume of at least three liters and throw in the chicken cubes. We send the container to the stove and cook for 13-15 minutes after boiling, constantly removing the foam (thanks to this, the broth will be transparent).
• 
  Let's take care of vegetables. Peel carrots, potatoes and onions and wash them with water.
• 
  Rub the carrots on a medium grater or cut them into small cubes or sticks.
• 
  Cut the onion into thin half rings and send it to the pan, fry in vegetable oil for about 3-5 minutes, stirring occasionally.
• 
  We send the prepared carrots to the transparent onions, mix and cook for about 5 minutes more.
• 
  Grind a few potatoes into a small cube and rinse under water until most of the starch comes out (because of it, the broth becomes cloudy).
• 
  Take out the chicken, cool slightly and divide into fibers or cut into cubes.
• 
  Pour potatoes into golden broth.
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  After 4-5 minutes, we send the sautéing and meat into the pan.
• 
  Boil the vegetables for about 5 minutes and add the vermicelli, mix well and leave to simmer for another 7-8 minutes.
• 
  Before turning off the heat, salt and pepper to taste. Garnish with fresh chopped herbs before serving. Bon Appetit!

How to cook chicken noodle soup with potatoes?

A rich golden broth combined with vegetables and small pasta - this is exactly the first dish that everyone, without exception, will like. Cooking such a soup will not take much time, since chicken is cooked much faster than pork and beef.

Cooking time - 45 minutes

Cooking time - 15 minutes.

Portions – 5-6.

Ingredients:

• Chicken - 300 gr.
• Water - 2.5 liters.
• Potatoes - 250 gr.
• Carrots - 100 gr.
• Onions - 100 gr.
• Vermicelli - 4 tablespoons
• Olive oil - 30 ml.
• Salt to taste.
• Ground black pepper - to taste.
• Dill - 2-3 branches.

Cooking process:

1. Prepare the broth: we collect the required amount of water in a saucepan, dip the chicken (it is in cold water, so the broth will turn out to be more rich), add salt and cook for about 25-30 minutes over low heat, periodically removing the foam.
2. Peel the potatoes and cut them into blocks of medium thickness.
3. When the broth is ready, take out the meat and let it cool, and put the chopped potatoes in a saucepan and cook over high heat until boiling, then reduce the flame and continue cooking.
4. We "free" the remaining vegetables from the peel and chop: rub the carrots on a fine grater, and cut the onion into small cubes.
5. Heat the olive oil in a frying pan and sauté the carrots and onions for about 5 minutes until soft.
6. As soon as the potatoes are almost ready, add the frying and cook for about 4-5 minutes more.
7. Then we fall asleep a few tablespoons of noodles and stir vigorously, not allowing the pasta to stick together. Boil the soup for about 5-7 minutes, remove from heat and leave under the lid for another 10-15 minutes.
8. Add chopped chicken to the finished soup and serve. Bon Appetit!

Hearty chicken noodle soup with egg

A fragrant and satisfying first course can be prepared with the most affordable ingredients that can be easily found in any grocery store. Soup with noodles and chicken eggs is not only original, but also very tasty.

Cooking time - 55 minutes

Cooking time - 30 minutes.

Portions – 6.

Ingredients:

• Chicken wings - 2-3 pcs.
• Potatoes - 3 pcs.
• Onions - 1 pc.
• Carrots - 1 pc.
• Vermicelli - 3 tablespoons
• Egg - 1 pc.
• Bay leaves - 1-2 pcs.
• Water - 2-2.5 liters.
• Vegetable oil - 2 tablespoons
• Garlic - 1 tooth
• Salt to taste.
• Seasoning for soup - to taste.

Cooking process:

1. Let's start by preparing the base - the broth. To do this, wash the chicken wings, put them in a saucepan of a suitable size and fill them with cold water. Salt and cook for about 10 minutes after boiling, periodically remove the foam with a slotted spoon.
2. Peel the potatoes and cut them into cubes or small cubes.
3. Chop onions and carrots and fry in hot vegetable oil for about 5-7 minutes, stirring constantly.
4. Pour potatoes and other sautéed vegetables into the hot broth, cook over low heat for about 20-25 minutes.
5. After the time has elapsed, add a few tablespoons of noodles, chopped garlic, spices to taste and boil for another 5-7 minutes.
6. Break the chicken egg into a deep plate, add a few tablespoons of broth and beat.
7. Put a bay leaf in a saucepan and begin to inject the egg mixture with a thin stream, stirring constantly. After that, we continue cooking for another 2 minutes and turn off the heat. Cover with a lid and let it brew for 10-15 minutes.
8. Pour hot soup into plates, sprinkle with fresh herbs, and serve. Bon Appetit!

Chicken noodle soup with homemade frying

Light, aromatic, and most importantly - delicious soup cooked in chicken broth with the addition of noodles and vegetables. Such a first course will allow you to get enough until the evening and not to miss dry snacks. Thanks to potatoes, pasta and rich broth, the dish turns out to be very satisfying, but less nutritious than soups based on other meat.

Cooking time - 50 minutes

Cooking time - 25 minutes

Portions – 6-7.

Ingredients:

• Chicken - 500 gr.
• Potatoes - 300 gr.
• Onions - 150 gr.
• Carrots - 150 gr.
• Vermicelli - 150 gr.
• Vegetable oil - 2-3 tablespoons
• Salt to taste.
• Ground black pepper - to taste.

Cooking process:

1. Prepare the broth - cut the chicken into large enough pieces, pour in two and a half liters of cold water and bring to a boil over medium heat.
2. Cook for about 25-30 minutes, constantly skimming off the foam - for transparency.
3. Let's start preparing vegetables. We "free" the onion from the husk and cut into small cubes.
4. Peel and rub the carrots on a medium or coarse grater.
5. Remove the peel from the potatoes and cut them into cubes of medium thickness.
6. For frying, heat a few tablespoons of vegetable oil and sauté the onion for about 4-5 minutes until transparent.
7. Then we fall asleep the carrots, mix well and continue cooking for another 5 minutes.
8. While we were busy with vegetables, the broth was prepared.Carefully remove the meat and leave to cool, and pour the chopped potatoes into the boiling broth.
9. Next, we send a fragrant fry and cook for 15 minutes.
10. Separate the chicken from the bones and cut it or disassemble it into fibers by hand.
11. Return the chopped meat to the pan.
12. When the soup is almost ready, add the noodles and stir thoroughly so that nothing sticks together. Cook according to the instructions on the package with the vermicelli. Add salt and pepper to your taste.
13. As soon as the pasta is cooked, remove it from the stove and pour it into bowls. Before serving, decorate with finely chopped green onions and treat loved ones. Bon Appetit!

Chicken broth soup with noodles and mushrooms

Delicious, hearty chicken soup with the addition of mushrooms is very simple and quick. Cooking such a first course will take less than an hour, and absolutely everyone can handle the process. Thanks to the addition of unusual ingredients - mushrooms, the soup acquires a unique "forest" smell.

Cooking time - 50 minutes

Cooking time - 20 minutes.

Portions – 4.

Ingredients:

• Chicken broth - 1 l.
• Carrots - 1 pc.
• Champignons - 100 gr.
• Vermicelli - 100 gr.
• Sunflower oil - 20 ml.
• Dill to taste.
• Salt to taste.

Cooking process:

1. We send the chicken broth to the stove and bring to a boil, as soon as the first bubbles appear - pour the potatoes chopped into a cube.
2. For frying, chop the carrots and onions and fry in vegetable oil until soft, then we also send them to the pan.
3. Cut the champignons into thin slices, if the mushrooms are large, and if small - into quarters.
4. We also pour the mushroom slices into the boiling broth and mix all the ingredients.
5. After 20 minutes, the vegetables will be almost ready, so it's time to add a few tablespoons of noodles. We continue cooking for about 5-7 minutes and remove from heat.
6. Our light and aromatic mushroom soup is ready. It is recommended to garnish with fresh dill sprigs before serving. Bon Appetit!

Homemade soup with chicken meatballs and noodles

A quick chicken soup is the salvation of every housewife, because such a first dish is prepared much faster than borscht, however, it is in no way inferior to it in satiety. For cooking, minced poultry and standard vegetables are used - potatoes, carrots and onions, and noodles bring some zest and originality.

Cooking time - 50 minutes

Cooking time - 25 minutes

Portions – 4.

Ingredients:

• Minced chicken - 300 gr.
• Onions - 1 pc.
• Potatoes - 2 pcs.
• Carrots - 1 pc.
• Vermicelli - 70 gr.
• Salt - 15-20 gr.
• Ground black pepper - to taste.

Cooking process:

1. We start cooking with the preparation of the main components: defrost the minced meat at room temperature, and peel and rinse the vegetables with water.
2. We collect about 2 liters of water in a saucepan and put on the fire to boil, at this time we cut the potatoes into medium cubes and throw them into salted boiling water.
3. Let's start forming the meatballs. To do this, season the minced meat with salt and black pepper to your liking. With wet hands, we form small meat balls and send them to a pot with potatoes.
4. Chop the onion and carrots - grate the carrots on a medium grater, and chop the onions into small cubes. Then we sauté vegetables for about 5 minutes in vegetable oil.
5. We also send the finished frying to the pan, mix everything gently and continue cooking for another 10-15 minutes. After the time has elapsed, fill in the vermicelli, stir immediately and cook for 4-6 minutes.
6. As soon as the small pasta is boiled, remove it from the heat and pour it into plates. Sprinkle with chopped dill or parsley if desired. Bon Appetit!

How to make a delicious soup with chicken breast and noodles?

A very light, but at the same time hearty soup, you can easily prepare on the basis of tender low-calorie chicken fillet and vegetables, which every housewife surely has in stock.Such a first dish can be safely eaten by people who follow their figure and do not worry about extra pounds, since the soup turns out to be almost lean and after cooling, not a single drop of frozen fat will appear on the surface.

Cooking time - 35 minutes

Cooking time - 20 minutes.

Portions – 4.

Ingredients:

• Chicken fillet - 200 gr.
• Potatoes - 1 pc.
• Carrots - 1 pc.
• Onions - 1 pc.
• Vermicelli - 2-4 tablespoons
• Salt to taste.
• Soup spices - to taste.

Cooking process:

1. Let's start cooking from the base of the future soup - rich chicken broth. To do this, rinse the chicken fillet thoroughly and remove all white films and streaks of fat.
2. Dry the meat with paper towels and cut into medium-sized cubes.
3. Put the chicken pieces in a saucepan, fill with cold water, salt. Add your favorite spices to taste and cook for 10-12 minutes after boiling, be sure to remove the resulting foam.
4. Peel or peel the vegetables and rinse with water.
5. Grind carrots, onions and potatoes into cubes or sticks.
6. After 10-12 minutes of cooking the poultry, add the prepared vegetables and mix all the ingredients. Cover with a lid and cook for about 20 minutes until the chopped potatoes are tender.
7. After 20 minutes, add a few tablespoons of fine vermicelli, mix and cook under the lid for about 5-7 minutes more. When the pasta is cooked, remove the pan from the heat.
8. Sprinkle with fresh herbs before serving. Bon Appetit!

Step-by-step recipe for soup with chicken and noodles in a slow cooker

Classic chicken noodle soup can be prepared not only in a saucepan, but also in a multicooker, which will further simplify the cooking process. The recipe for chicken broth soup is no nonsense for a long time, however, beautifully chopped vegetables, golden transparent broth give the soup not only good taste characteristics, but also visually, a beautiful appearance.

Cooking time - 1 h. 20 min.

Cooking time - 25 minutes

Portions – 6.

Ingredients:

• Chicken leg - 1 pc.
• Carrots - 2 pcs.
• Potatoes - 2-3 pcs.
• Onions - 1 pc.
• Vermicelli - 100 gr.
• Sunflower oil - 20 ml.
• Bay leaves - 1-2 pcs.
• Water - 2 liters.
• Greens to taste.
• Salt to taste.
• Ground black pepper - to taste.

Cooking process:

1. Rinse the carrots thoroughly, peel and cut into rings or half rings. Pour some oil into the multicooker bowl, turn on the "Fry" mode and cook the root vegetable for about 8-10 minutes, stirring occasionally with a wooden or silicone spatula (so as not to damage the bowl coating).
2. Add the whole (thoroughly washed) onion, potato cubes, lavrushka and poultry to the softened carrots.
3. Fill the ingredients with two liters of purified water, turn on the "Cooking" program for 45-50 minutes.
4. After turning off the multicooker, carefully take out the bay leaf and onion - discard these components, since they will no longer be useful to us. We also take out the ham and cool it slightly, cut it and return it to the broth.
5. Then add the vermicelli to the soup (you can replace it with broken spaghetti), mix and close the lid. We continue cooking for about 7-9 minutes.
6. After the time has elapsed, add salt, pepper and finely chopped herbs (green onions and dill are great).
7. Chicken soup is completely ready to eat.

Bon Appetit!

Chicken noodle soup with cream cheese

The first dish prepared according to this recipe has a very rich creamy taste and aroma. Such a soup can be prepared very quickly and spend a minimum of effort. It contains only natural ingredients, homemade broth and melted cheese - for tenderness.

Cooking time - 1 h. 5 min.

Cooking time - 30 min.

Servings - 4-5.

Ingredients:

• Chicken - 300 gr.
• Potatoes - 3 pcs.
• Carrots - 1 pc.
• Vermicelli - 70 gr.
• Processed cheese - 80 gr.
• Dill - 2-3 branches.
• Salt to taste.

Cooking process:

1. For the broth, rinse the chicken and fill it with 2-2.5 liters of clean water. We send to the stove and bring to a boil over maximum heat, then minimize the flame and cook for about 30 minutes until the bird is ready.When foam appears, we immediately remove it.
2. Salt the finished broth to your liking.
3. Let's start with vegetables. Peel carrots and potatoes and wash thoroughly.
4. Cut the potatoes into bars of medium thickness.
5. Rub the carrots on a medium grater or cut them into small cubes by hand.
6. We send the prepared vegetables to the boiling broth and mix well.
7. As soon as the potatoes become soft, add the vermicelli and cook, according to the recommendations on the package.
8. For aroma and appearance, grind several sprigs of dill.
9. Pour the chopped greens into hot soup.
10. Grate the frozen cheese on the finest grater possible.
11. Pour the finished soup into bowls.
12. Add a few tablespoons of processed cheese to each serving.
13. We mix everything actively right on the plate and serve. Bon Appetit!

Delicious chicken wings soup with noodles

A rich and hearty soup can be made with just a few chicken wings and the most affordable vegetables. Cooking takes a minimum of time, and everyone who tries such a first course will be happy with the result.

Cooking time - 55 minutes

Cooking time - 25 minutes

Portions – 4-5.

Ingredients:

• Chicken wings - 4 pcs.
• Water - 2 liters.
• Carrots - 1 pc.
• Vermicelli - 120-150 gr.
• Salt to taste.
• Provencal herbs - 1 tsp

Cooking process:

1. We start by preparing the ingredients: defrost the meat and rinse it under running water.
2. We transfer the wings to a saucepan with a volume of about 3 liters, fill it with cold water and cook the broth for 20-25 minutes.
3. Let's take care of vegetables. Peel the carrots and cut into slices or rub on a coarse grater.
4. Add salt and a spoonful of Provencal spices to the rich broth to your taste.
5. Then carefully take out the bird, and pour fine vermicelli or spaghetti broken by hand into the pan.
6. We send the chopped carrots after the pasta.
7. We continue cooking for 7-10 minutes, stirring occasionally the contents of the dishes.
8. Pour the finished soup into plates and, if desired, decorate with fresh parsley leaves. Bon Appetit!