Chicken soup with egg noodles. A simple recipe with photos. Noodle soup with egg recipe Egg noodles in soup

It is difficult to live without hot, rich dishes, especially in the cold season, and they various recipes amaze. For example, egg noodle soup is aromatic, tasty and will be useful not only for adults, but also for children. And during periods of illness, soup is on chicken broth is extremely necessary, since the first aid to the body, especially in winter, is good hot food.

We will prepare the egg noodle soup using chicken broth, and to make the dish tasty, it is best to choose meaty chicken breast, add a lot of onions, and do not forget about spices and herbs.

Egg noodle soup with chicken - recipe with step-by-step photos

Ingredients:

• chicken breast – 500 grams,
• onions – 4 heads (large size),
• garlic – 3-4 cloves,
• salt – 1 heaped tablespoon,
• black peppercorns – 1 tablespoon,
• bay leaf – 1-2 pieces,
• egg noodles – 200 grams,
• carrots – 80-100 grams,
• dill – 15 grams.

How to cook tasty soup with egg noodles:

1. First of all, you need to cook the broth. Chicken breast should be washed thoroughly and, if necessary, defrosted in advance. cold water. Place in a saucepan.

2. Onion and peel the garlic. Chop the onion coarsely. Place in a saucepan along with garlic and spices.

3. Fill with water. It's better to fill cold water. Place the pan on the stove to boil. The fire, both when boiling and when cooking the broth, should be minimal. If you follow this rule, foam will practically not appear at all.

4. Boil chicken breast need 2 hours on low heat. During this time, she will be completely ready. As soon as the chicken meat begins to boil, it’s time to fish out the breast and onions.

5. The broth will be very tasty, rich and aromatic. Now you need to prepare the egg noodles and carrots. Peel the carrots, grate them on a fine grater, and fry them in a frying pan with vegetable oil. Add 2-3 tablespoons fried carrots and noodles into the pan.

6. Cook over medium heat for 5-10 minutes. Typically, egg noodles cook very quickly. Wash fresh dill and chop finely. Add to the finished first course.

7. Pour hot chicken soup with egg noodles in tureens. Serve hot.

Enjoy hot noodles in a tasty and healthy broth on cold winter evenings!

Soup with homemade noodles- This is very good! Because it is light and at the same time very filling. And it’s also so delicious that you’ll never cook it with store-bought pasta! There is such a huge selection in supermarkets now. pasta that few people cook noodles at home. But I advise you - try it! Marvelous delicate taste Homemade noodles and the pleasure of the cooking process are worth it. A day off is a great opportunity to remember a forgotten recipe and prepare real egg noodles with the whole family. And then cook a delicious soup with it.

Ingredients for Chicken Noodle Soup

For a 3 liter pan:

• 2 legs, or 3 chicken thighs;
• 3 medium potatoes;
• 1 small carrot;
• 1 small onion;
• ¾ tbsp. l. salt;
• 1 bay leaf;
• A bunch of parsley, dill.

For homemade egg noodles

• 100 g flour;
• 1 egg;
• A pinch of salt;
• 0.5 tsp sunflower oil.

How to make chicken soup with homemade noodles

It’s great if you’re lucky enough to get homemade chicken to go with your homemade noodles: then the soup will be richer and healthier. Store-bought chicken is also suitable - not broiler, but soup chicken. It is not so plump and takes a very long time to cook (1.5-2 hours), but what a gorgeous, tasty broth it turns out! But if you want to cook the soup quickly, you can also use regular chicken legs.

Rinse them, put them in a saucepan with cold water, and boil until boiling. Drain the first water, add new water and cook over medium heat for half an hour.

In the meantime, let's start preparing homemade noodles.

Real egg noodles are prepared without any water at all, just using eggs. If the eggs are homemade and bright, then the noodles will turn out yellow, like chicken. Remember the proportion: for 1 egg – 100 g of flour. One serving of noodles is just enough for a 3 liter pot of soup.

Sift the flour into a heap onto a table covered with parchment, add a little salt, make a well and crack the egg into it. You can knead not on the table, but in a bowl.

Mix the dough with a spoon, then continue kneading with your hands. To prevent the dough from sticking, lightly grease your hands with sunflower oil. You should knead for a long time - 5-10 minutes, so that the dough becomes homogeneous, elastic - then it can be rolled out thinly, and it will not tear.

The egg dough is quite stiff, and it will take some effort to knead it well. The feeling in your hands is as if you are exercising on a weight machine. At first the dough is uneven, then you will notice that it has become soft and smooth. It's time to wrap the dough in cling film and put it in a warm place for 15-20 minutes (for example, on the table next to the stove where the soup is being cooked).

While the dough is resting and the chicken is cooking, wash and peel the vegetables for the soup. Cut the potatoes into cubes, carrots into circles, and chop the onion.

Rolling out the dough thinly is an activity that also requires effort. The dough on the eggs is elastic; when rolled out, it constantly strives to shrink again. Take your time and roll it out so that the design on the tabletop is visible through the dough! Then the noodles will be tender and tasty.

After rolling out the dough, leave it for 10 minutes to dry.

In the meantime, put potatoes, carrots and onions into the soup, add salt, mix and cover again, let the soup continue to simmer slowly. By the time the noodles are ready, the vegetables will be almost cooked.

Now - the most interesting stage! Roll the rolled out dough into a loose roll.

Cut this roll into thin strips, 3-4 mm thick. The thinner the strips, the thinner the noodles will be. And its length depends on the width of the layer.

The result is these spirals. We take each one by the tip and shake it; if it doesn’t want to unfold, we help with our hands, carefully so as not to tear the long noodles, and we lay out the untwisted strips freely on a table or board. Call the children into the kitchen and let them help - they will enjoy the task. And then they will eat with great appetite - after all, they participated in the cooking!

That's a lot of noodles!

It's time to add it to the soup. Carefully lower the noodles into the pan, stirring immediately to prevent them from sticking.

Add bay leaf, which will give the broth a particularly appetizing aroma, and chopped herbs.

Homemade noodles are cooked instantly - 2-3 minutes at medium boil so as not to overcook - and you're done! Turn off the soup and let it sit under the lid for a couple of minutes.

You can invite your household members to the table for fresh soup with homemade noodles. You'll see, they'll gobble it up in no time, and they'll also ask for more.

Light and incredibly healthy chicken soup with eggs is what you need for... simple lunch! Noodles or vermicelli will add satiety to it.

Simple but very tasty and aromatic soup. This soup is especially delicious with homemade chicken.

• Chicken (any parts) - 400 g;
• Potatoes - 5 pcs;
• Onion - 1 piece;
• Carrots - 1 piece;
• Raw eggs - 2 pcs;
• Vermicelli - 3 tbsp;
• Garlic - 1-2 cloves;
• Salt, ground black pepper (to taste);
• Vegetable oil - 3 tbsp;
• Bay leaf - 1-2 pcs;
• Water - 3.5-4 l.

Cover chicken (pieces) with water.

Bring to a boil, remove foam, add salt to taste. Cook over low heat for 20 minutes (if the chicken is homemade - 35-40 minutes). Cut the potatoes into small pieces.

Add the potatoes to the pan and cook with the chicken for another 20-25 minutes. Chop the onion and grate the carrots on a coarse grater. Fry in vegetable oil until soft, then add to the pan with chicken and potatoes. Also add vermicelli, bay leaf and chopped garlic.

Break the eggs into a deep container. Beat well with a fork.

Add the beaten eggs into the boiling soup in a thin stream, stirring constantly. When the soup boils again, turn off the gas. Leave the soup covered for another 10-15 minutes. Pour into plates, sprinkle with ground black pepper and herbs. Bon appetit!

Recipe 2: chicken broth soup with egg

Chicken soup with dumplings will appeal to both your older and younger household members. And its preparation will not cause you any difficulties.

• 1 kg chicken;
• 5 eggs;
• 3-4 tbsp. l. sifted flour;
• greenery;
• salt.

We wash the chicken carcass and boil it in slightly salted water until fully cooked. This will take about an hour. Attention: place the chicken in boiling water.

Boil three eggs and cool. Clean them and chop them into cubes.

Beat the remaining two eggs with a whisk and combine with the sifted flour. Mix the resulting mass thoroughly.

If you want the dumplings to be firmer, knead thick base for them.

When the chicken is ready, remove it from the broth and cut into portions.

Return the meat to the pan.

Lightly salt the dough and mix. Using two spoons, pinch off the dough to form dumplings and place in the pan.

After 5-7 minutes, add boiled eggs and chopped herbs to the soup. Salt it if necessary.

Boil the soup for a couple more minutes and remove it from the stove.

Chicken and egg soup is ready!

Recipe 3: Chicken soup with egg and noodles

Chicken soup with egg and noodles is a hassle-free soup that cooks very quickly. The taste is light but rich. For those who want to make the soup more hearty, you can add potatoes.

• Water – 3 l
• Chicken breast – 2 pieces (250-300 g)
• Onion – 1 pc.
• Carrots – 1 piece (if the carrots are large, then half is enough)
• Eggs – 2 pcs.
• Vermicelli – 2-3 handfuls
• Salt - to taste (about 1.5 teaspoons)
• Ground pepper - to taste
• Spices - to taste (I added dried dill, parsley, oregano and basil)

Pour water into a saucepan and put on fire. Wash the chicken and place in boiling water.

Simmer the chicken with the lid closed for 20 minutes. Once the chicken is cooked, remove it from the broth and leave to cool for 15 minutes.

While the chicken is cooling, wash and peel the vegetables. Cut the onion into small cubes and grate the carrots on a coarse grater.

Heat a little in a frying pan vegetable oil and add vegetables. Immediately add a pinch of salt to the vegetables so that they release their juice and do not burn. Cover the pan with a lid and simmer the vegetables over low heat for 10-15 minutes.

Disassemble the cooled chicken into fibers; it is this cutting of the chicken that makes the soup the most delicious.

Place the broth back on the heat and bring to a boil. Place the shredded chicken, sautéed vegetables and vermicelli into the broth. Cook the soup for 5-7 minutes until the vermicelli is ready. If you are cooking soup with potatoes, then add the potatoes cut into strips along with sautéed vegetables and chicken, simmer the soup with potatoes for 15 minutes and only then add the vermicelli.

At this time, in a separate container, beat the eggs with a fork and add a little dried dill or parsley to them.

After the vermicelli is cooked, pour the eggs into the boiling soup in a thin stream. Stir immediately so that they disperse evenly.

Add salt, spices and pepper to the soup and stir.

Chicken soup with egg and noodles is ready. Leave it in the pan under a closed lid to brew for 5 minutes and you are ready to serve. You can decorate the soup with fresh herbs.

Recipe 4: Chicken sorrel soup with egg (step by step)

Chicken sorrel soup with egg - it's nourishing, tasty and useful first dish. It is prepared quickly, and most importantly - all the ingredients are fresh from the garden with the most beneficial vitamins in their composition.

• Chicken legs - 2 pcs.
• Potatoes - 4-5 pcs.
• Large carrots - 1 pc.
• Large onion - 1 pc.
• Egg - 3-4 pcs.
• Sorrel - 2 large bunches.
• Greens - 1 bunch (dill + parsley)
• Young garlic - 1 small head
• Peppercorns - 3-4 pcs.
• Bay leaf - 2 pcs.
• Salt - to taste

First you need to make the base - chicken broth and boil the eggs in advance. For this summer first course, I suggest chicken broth, as it will be the lightest, but at the same time it will add nutrition to the soup. And the chicken broth will be the most transparent and will harmonize beautifully with the greens.

The number of eggs can be any, for example, you can generally prepare it from 1 piece, whisking it thoroughly in a mug, and then pouring it into a hot broth to make a kind of thin web. I just love diced eggs in green sorrel soup, and for me... in this case these two words (sorrel and egg) are synonymous.

To make our broth clean and transparent, do not forget to remove all the foam that rises as the water boils. The more thoroughly you clean it, the better the quality of the broth you will get.

When all the foam has been removed, it's time to season the water with salt and spices for a tasty and aromatic broth. Add 1.5 teaspoons of salt. This is enough for the meat, and we will further adjust the soup itself to taste.

You can add an onion and carrots to the bay leaf, pepper and garlic. In general, prepare the broth to your liking. You can even boil the legs in plain salted water. But for everyone to appreciate your sorrel soup, don’t skimp on the spices.

While the bird is boiling, it's time to prepare the vegetables. All of them should be cleaned, rinsed in water and cut. My cutting option is as follows: onions - into small cubes, potatoes - into medium cubes, carrots - into thin strips.

Prepare a fry from carrots and onions. In a frying pan on sunflower oil(1 tbsp) initially fry the onion until transparent. Then pour in more oil (2 tablespoons) and add the carrots. Sauté vegetables until carrots are soft.

Allow the hard-boiled eggs to cool, then peel them. Cut them into small squares. You can use an egg slicer or do it with a knife.

Wash large bunches of sorrel thoroughly and dry them from water. Cut off long, tough stems. Cut the leaves into any width. But it’s better not to make big “rags”.

Finely chop a bunch of dill and parsley. The photo clearly shows the ratio of sorrel to other greens. Of course, the amount of dill and parsley can be increased, but don’t forget - sorrel is still a priority.

When the chicken is completely cooked, remove unnecessary spices from the broth and start adding vegetables. Next, it will not be difficult to cook the dish, since all the ingredients are almost ready, and the greens cook quickly. The potatoes go into the broth first. Let it boil and cook for no more than 2-3 minutes.

Then pour in the carrot and onion mixture.

When it boils, add chopped eggs.

Let the broth simmer a little over low heat and add all the sorrel. It immediately collapses and loses its bright green color.

Add greens after it. Boil the soup for 5 minutes. Before finishing cooking, taste it and add salt if desired.

Our dish should be eaten hot or warm enough. Cool sour cream goes perfectly with it.

Recipe 5, step by step: chicken noodle soup with egg

Chicken Noodle Soup with Egg is a great first course to add variety to your daily routine. dining table. The soup turns out very tasty, rich, aromatic. Try it, you and your family will definitely love this soup.

• Chicken wings 2-3 pcs
• Potatoes 3 pcs
• Onion 1 piece
• Carrot 1 piece
• Noodles3 tbsp.
• Chicken egg 1 piece
• Salt to taste
• Seasoning for soup to taste
• Bay leaf 1 piece
• Garlic 1 tooth.
• Water2-2.5 l
• Vegetable oil 2 tbsp.

Place chicken wings in a saucepan, add water, and bring to a boil. Add salt to the broth and cook the wings over low heat for 10 minutes.

Peel the potatoes and cut into pieces.

Chop the onion and carrots and place in a frying pan with vegetable oil.

Add noodles, soup seasoning, chopped garlic to the soup, add salt if necessary. Boil the soup for 10 minutes.

Crack the egg with a fork, add a little soup to it, stir.

Add bay leaf to the soup and pour in the egg mixture in a thin stream, stirring constantly. Boil the soup for another 1-2 minutes and turn off the gas. Let the soup brew for 10-15 minutes. Pour the finished soup into bowls and serve.

Recipe 6: sorrel soup with chicken broth and egg

It's fast, tasty, healthy. Amazing taste - with a pleasant sourness. And lots of fiber!

• chicken - half;
• potatoes - 3 pcs;
• carrots - 1 piece;
• onion - 1 piece;
• sorrel - 100 grams;
• bay leaf - 2 pcs;
• salt - to taste;
• seasonings - to taste;
• chicken eggs - 1 piece;
• green onion - to taste;
• garlic - 2 cloves.

Cook the broth.

We take out what was cooked in the broth.

Chop the potatoes and throw them into the boiling broth.

We cut the carrots.

Chop the onion.

Fry the carrots and onions in sunflower oil and when the potatoes are almost ready, add them to the pan. You can add a washed bay leaf for flavor.

Add finely chopped boiled meat to the soup.

Let's not forget about the eggs and set them to boil. And let's start working with sorrel, wash it well and dry it.

I don’t know how much sorrel is needed in grams, but I buy at least 2 bunches from my grandmothers, and preferably 3. We chop it finely. I like to cut into strips rather than cubes (but this is purely a matter of taste).

Slice green onions or any greens and garlic.

When the soup is ready (the potatoes are soft, you are satisfied with the taste of “salt”) - add sorrel, herbs and garlic. Literally half a minute and turn off the soup. Why do we need to overcook our greens? Let's keep maximum vitamins in it.

Mix. The soup is ready.

Without an egg, this soup will lose all its charm. You can add the raw egg directly to the pan, whisking it lightly, as you would for an omelette. Or you can do as I did - put the egg directly on everyone’s plate. So:

Recipe 7: Chicken noodle soup with egg

• Large chicken thigh – 2 pieces
• Potatoes – 1 piece, larger
• Carrots – 1 piece, small
• Onion – 1 piece, small
• Vermicelli small
• Chicken egg – 1 piece
• Salt, black pepper, bay leaf, herbs

Prepare the broth. Pour cold water over the chicken and bring to the boil. As soon as it starts to boil, reduce the heat to thoroughly remove any foam that forms. It is important that it does not boil over immediately, otherwise all the scum will remain in the broth. When the scale has stopped collecting, you can immediately salt it well; if there are still foams, they will rise to the surface.

When it boils well, add a whole potato, onion, carrot (I cut it into several pieces to make it boil better), bay leaf and black peppercorns into the broth and cook until the chicken is cooked, about 40 minutes.

Remove the onion, potato and carrot from the broth and discard the onion. Mash the potatoes and carrots well with a fork into a paste and add them back to the broth.

Remove the meat, cut into small pieces and return to the pan. Bring everything to a boil. Then add vermicelli, it cooks very quickly, simmer for about 5 minutes.

During this time, break the egg into a bowl and shake well with a fork. Add to the boiling soup, stirring vigorously, the egg will immediately curdle. Add the greens, let simmer for three minutes and you're done!

Recipe 8: chicken soup with potatoes and eggs (with photo)

This soup is suitable for anyone who is sick, because after hot chicken broth you will feel much better and you will feel warm inside.

• soup set 1 piece
• potatoes 500 g
• horns 100 g
• onion 1 piece
• salt to taste
• egg 2 pcs
• greens to taste

Let the soup set simmer, periodically skimming off the foam. Advice: it is better to remove the foam with a strainer rather than with a spoon, because with a sieve you do not reduce the broth and clean it better than with a spoon.

Salt the water.

Cut the potatoes into small cubes.

Cut the onion into cubes.

Fry the onion in a frying pan until golden brown.

We take out the chicken and set it to cool.

Pinch off the meat from the bones.

Throw the potatoes into the pan. After 5 minutes, throw in the horns. Stir occasionally. Throw in the fried onions and chicken.

Let the eggs boil.

We peel the eggs, cut them in half and put them in the soup.

Chop the greens and sprinkle over the soup. Bon appetit!

Hello my long forgotten LJ! Suddenly I wanted to write something, at least something, to keep this resource alive. Now all the recipes, rare indeed, exist on my instagram, but sometimes I remember the active LiveJournal life and some kind of nostalgia for that time. If you want to write a lot, I will, there must be some place where you can express a lot of your thoughts))
And now I’ll show you some photos and a recipe for an awesome soup.

Any unsweetened ingredients

More soup, but no recipe

Well, actually, here it is.

Chicken soup with egg noodles

This soup turned out to be simply unreal, if you can even talk about soup like that. I like to experiment during the cooking process and try to add something unusual, getting such unexpectedly successful tastes.

2 chicken thighs without skin (small)
2 liters of water
1 large carrot, grated on a coarse grater
1 onion, cut into thin half rings
piece fresh ginger 5 cm, finely grate and squeeze the juice out of the remainder
2 tbsp. l. soy sauce
2 tbsp. rice vinegar
2 tsp sesame oil
45 g egg noodles
salt, black pepper, lemon slice

Boil the thighs until tender, remove the meat from them, and disassemble them into small pieces.
Fry onions, carrots and ginger in sesame oil for 5 minutes, add soy sauce, vinegar, fry for another 3 minutes. Place vegetables, chicken, noodles into the broth, add more water if necessary, depending on how thick you prefer, and bring to a boil. Add salt and pepper and cook over low heat until the noodles are ready, about 10 minutes. Add a slice of lemon and turn off the heat. Let it brew for at least 2 hours, this is important! That lemon wedge gives that final flavor note to this soup.

Chicken noodle soup is a very healthy and easily digestible dish, which, moreover, can also be very tasty if prepared correctly. The broth should be clear and the soup ingredients should be moderately cooked. And if you add egg noodles to chicken soup, it will turn out very rich and satisfying. In fact, cook delicious chicken soup It’s not at all difficult to make egg noodles, the main thing is to know the recipe and have the desire to make it tasty.

So, to make chicken noodle soup, we need:

1. 1 chicken breast for broth (or any other part of the chicken);
2. 1 small onion;
3. egg noodles (store-bought or homemade);
4. 1 carrot;
5. 1 potato tuber;
6. salt, black pepper and other spices to taste;
7. greenery.

Method for making chicken noodle soup

Pour water over the chicken breast, bring to a boil, add the necessary spices and cook over medium heat for 40 minutes. The cooking time for the broth may vary, because it depends on the type and quantity chicken meat(whether it is a whole chicken or some part of it).

While the meat is cooking, cut the potatoes and onions into small cubes, and also grate the carrots, peeled in advance, on a coarse or medium grater.

Remove the meat from the pan, then add finely chopped potatoes and egg noodles to the broth and cook for about 10-15 minutes. You can easily make your own egg noodles. To do this, you need to mix 1 egg and half a teaspoon of salt, add as much flour as the dough will take, and knead until elastic. Then roll out a small layer and cut the dough into strips of the required thickness. Homemade soup noodles are ready.

Serve the finished aromatic chicken soup with egg noodles with herbs, sour cream and bread, enjoying a hearty and healthy lunch. As you can see, the recipe is simple, and the soup is very healthy and tasty. Enjoy your meal!