To prepare the broth, put the chicken in cold water (I cooked the whole chicken). Put the chicken in cold water, so that in the process of cooking the meat gives all the juices and the broth turns out to be saturated. Add 1 peeled onion and 1 peeled carrot to the chicken pan (I also add 1 diced peeled potato, so that it boils well in the broth, and the soup becomes more saturated, but you can not add). We put on the fire, after boiling, remove the foam, reduce the heat and cook on low heat for about 40 minutes (until the chicken is ready).

We take out the chicken meat and cool it.

In the broth we put peeled and diced potatoes.

When the potatoes are almost ready, put the fried vegetables in the broth, salt to taste and at the time of boiling add egg noodles.

We give the soup infused for about 10-15 minutes and serve it with boiled chicken meat.

I serve the chicken by greasing it with garlic, salt to taste and finely chopped greens.

Chicken noodle and potato soup is hearty and delicious. He will surely enjoy the whole family.
Enjoy your meal!

An excellent first course, familiar to everyone since childhood, which our mothers and grandmothers invariably served for lunch. Chicken noodle soup is almost the only dish that will never get bored, of course, if it is cooked correctly. There is nothing complicated: high-quality initial products and thoroughness in preparation are the key to success.

Calorie Chicken Noodle Soup

The calorie content and nutritional value of chicken noodle soup are calculated per 100 grams of the prepared first course, which includes chicken fillet, homemade noodles and potatoes.

The table contains indicative values. BJU dishes can vary significantly, depending on the additional ingredients used.

How to Make Chicken Noodle Soup

If possible, it is better to cook chicken noodle soup using a broiler grown in a private farm. They differ from broilers grown in poultry farms by their fatness, respectively, chicken broth from them will turn out to be more rich and fragrant.

Ingredients

• Chicken - 1 carcass;
• Homemade noodles;
• Potatoes - 5-6 pcs.;
• Egg - 2 pcs.;
• Flour - 2 glasses;
• Parsley root;
• Black peppercorns - 6 pcs.
• Bay leaf - 2-3 pcs.;
• Vegetable oil - 1 tsp;

Cooking Delicious Chicken Noodle Soup

We’ll start cooking the soup by making a delicious broth.

Step 1.

We wash and chop the chicken. The breast can be used to make aspic from chicken, and the wings will be good for chakhokhbili. We are interested in the back and legs.

Step 2

In the pan with water, lay the back and cook the chicken broth. We leave the fire minimally necessary for boiling. The resulting foam is removed without fail.

Step 3

After 20 minutes, add the legs there and cook together for about 40–45 minutes. Salt 15 minutes before the end of cooking. We check for readiness - the chicken should be soft, the meat should be easily separated from the bones.

Step 4

We take out the finished chicken, cool it, separate the meat from the bones and return it back to the pan.

If everything was done correctly, the chicken broth will turn transparent with an amber fat film on the surface.

Cooking homemade noodles

Step 1.

Form the sifted flour slide. In the center of the slide we make a recess into which we break raw eggs. Village eggs in homemade noodles are ideal. Add a teaspoon of vegetable oil to the flour and knead the cool dough. Knead for 10 minutes. The dough should be homogeneous, elastic, not stick to your hands. The finished dough is placed in a plastic bag and left for half an hour to swell gluten.

We divide the dough into four parts

Step 2

Each of which is rolled into a thin translucent sheet. The finer the better.

Step 3

We lay out the sheets for drying. Half an hour is enough for this.

Step 4

Sprinkle the dried sheets with flour and fold them in an envelope.

Envelopes are cut into strips of the required width.

Step 5

Cut into strips. The same principle applies here: the finer the better.

We lay out the finished homemade noodles on a flat surface for drying.

Recipe tip:  noodles can be prepared for future use. Well-dried noodles can be stored for two weeks in a glass bowl.

Step 6

Cook homemade noodles separately from the main broth. It is important not to digest it. We cook over high heat and constantly try for readiness. Rinse the cooked noodles thoroughly with cold water.

Step 7

In a pan with boiling broth, we lay the parsley root, black pepper, peas, potatoes, peeled and sliced. After boiling, reduce the heat to the minimum necessary and cook.

When the potatoes are almost ready, lay the noodles, bring to a boil and set aside the pan. Add bay leaf, straighten to salt. Let it brew for 5-6 minutes, take out the bay leaf and pour the chicken noodle soup on the plates.

Similar recipes:

Chicken noodle soup is one of the most common and ancient types of soup, because it was invented in ancient China! This soup is easy to prepare, but very tasty and hearty.

Now this soup has spread all over the world, there are a huge number of its variations: Korean soup, tender soup and so on. Common to all recipes is the presence of a hearty chicken stock and noodles.

By the way, so that the broth is not cloudy, but pleasantly golden, you need to cook the noodles separately and add them already when unfolding on plates.

This dish does not require much work in cooking, even an inexperienced novice hostess can cope with it. And he requires special skills in cooking. It is enough to cook the broth with vegetables and noodles and arrange on plates, decorating with greens.

How to Make Chicken Noodle Soup - 15 Varieties

The classic variety of chicken noodle soup is very easy to prepare and does not require much time. You can easily make such a soup in your kitchen. This chicken noodle soup is usually very rich and satisfying - the perfect recipe for a large family.

Ingredients:

• 500 g chicken
• 3 l of water
• 2 medium carrots
• 2 onions
• 4 medium potatoes
• 200 - 250 g noodles
• 30 g of greens
• Salt, pepper - to taste
• Vegetable oil to taste

Cooking:

To begin, we wash the chicken under running water, put it in a pan and fill it with water.

Bringing the broth to a boil, remove the foam and cook the chicken and vegetables over low heat for about 40 minutes, not forgetting to salt and pepper to taste.

Then we get chicken with vegetables. We remove the meat from the bones and cut into small pieces, cut the potatoes into cubes and, together with the meat, we throw into the broth.

At this time, peel the rest of the carrots and onions. Chop finely and finely onions, and grate the carrots on a coarse grater and fry together with onions until golden.

Serve the soup hot, along with finely chopped herbs.

The recipe for this unusual chicken noodle soup seems complicated at first glance. It will not take you much time to cook it, and your guests will be very surprised by this soup, as if just from the kitchen of a first-class chef.

Ingredients:

• Little chicken
• 2 - 2.5 l of water
• 1 large carrot
• 2 onions
• 1 stalk of celery with tuber
• 2 quail eggs
• 1 chicken egg
• 250 gmuki
• 200 g butter
• Salt, bay leaf - to taste
• Greens to taste

Cooking:

We put water on the fire, bring to a boil.

We wash the chicken, chop it, throw it into boiling, salted water with bay leaf water.

The meat of running layers (they can be determined by the characteristic bluish or grayish pulp) is better not to be thrown into boiling water - at the end of cooking they will become stiff.

While the broth is boiling, prepare the noodles. To start, knead the dough. Pour flour on a table with a slide, make a recess in it, break a chicken egg into it and put half of the butter in it. Knead a thick dough, thinly and thinly roll it and put it in a slightly heated oven - dry

Then we put the quail eggs to cook, and heat the pan.

At this time, finely chop finely chop the onion, rub the remaining carrots and chop the celery stalk in large half rings.

Pass the vegetables to ¾ of the remaining butter.

While the frying is done, we get already dried (but not baked !!!) cake. We cut it into wide ribbons, fold them into each other and finely chop the thin noodles across the width of the ribbons.

We take out the meat and vegetables from the broth. Throw the fry and noodles into the broth. Cook for 6 minutes.

Excellent, standing on a par with the restaurant, the dish is ready!

Sometimes, instead of the usual dish, you want something light, tender, but satisfying. Delicate chicken noodle soup, captivating the delicate smell of rosemary, perfectly meets these requirements.

Ingredients:

• 400 g chicken
• 2 l of water
• 1 medium carrot
• 1 head of red onion
• 2-3 medium potatoes
• 150-200 g noodles
• 100 g butter
• Half a teaspoon of rosemary
• A couple of sprigs of dill and parsley
• Salt to taste

Cooking:

First, cut the fillet into small pieces.

It is better to cut the fillet along the direction of the fibers - then the meat will be more tender.

Then lower the fillet in boiling salted water. We wait for the appearance of the foam and gently scrub it. Reduce the heat to a minimum, and leave to cook for an hour

At this time, we grate the carrots on a fine grater, finely chop the onions and fry them in half the butter over high heat for 2 minutes.

Grate potatoes on a coarse grater (this is the secret to the special tenderness of the soup).

While the soup comes to readiness, prepare the rosemary sauce. Dip the butter into the pan, after it is heated, pour the rosemary into the pan and, stirring constantly, keep it on low heat for half a minute.

Then pour the most tender soup into deep cups, pour on top with rosemary sauce and sprinkle with herbs. An excellent, light but hearty soup is ready!

The highlight in this soup is champignon styles. They give an ordinary chicken noodle soup an unusual delicate taste and a unique mushroom aroma.

Ingredients:

• Chicken Soup Set
• 200 g chicken
• 2 l of water
• 1 onion
• 1 medium carrot
• 300 g noodles
• 200 g champignon
• 1 stalk of celery
• 30 g fresh parsley
• 1/5 chili pepper
• Salt to taste

Cooking:

To begin with, carefully wash the meat from the soup set and lower it into a pan with salted water. Add coarsely chopped celery. Bring to a boil, carefully remove the foam and reduce the heat.

In a hot pan, bake the onion cut in half and carrots into quarters.

At this time, chop the champignons, chop the chicken fillet. We put the noodles in a separate saucepan.

Then lower the carrots and onions previously baked in the pan into the broth, stir thoroughly. Cook for another half hour. Then remove the bones and vegetables from the broth. Pour chicken fillet and mushrooms into the broth, cook until tender.

Then we serve the soup hot, putting noodles and finely chopped parsley in it. Enjoy your meal!

The secret of this soup is in its broth, an extraordinary, sunny golden color. This chicken noodle soup will decorate any table; it can be served even during the holiday. Especially unusual is its slightly islandy flavor, given by the oriental spice - turmeric.

Ingredients:

• 400-500 g chicken
• 2.5-3 liters of water
• 2 heads of red onion
• 2 large carrots
• 4 medium potatoes
• 1 medium tomato
• 200 g noodles
• 1 teaspoon of turmeric
• 30 g of fresh herbs
• Salt, red pepper - to taste
• Vegetable oil to taste

Cooking:

First, wash the chicken, dip it in salted water. Bring to a boil, gently remove the foam and reduce the heat. Add the onion, chopped in half and grated on a fine grater, into the soup. Leave the soup to cook for 40-50 minutes.

At this time, we cut the potatoes and prepare the frying. Grate the carrots on a coarse grater, finely chop the onion and chop the tomato in half rings, then send these vegetables to the skillet and fry until the onion becomes golden.

After 40-50 minutes, boil the soup and add noodles and potatoes to it. Cook for another 6 minutes. Next, add the roast, turmeric and red pepper to the soup, cook for another 2 minutes.

Serve soup should be hot, sprinkled with fresh herbs.

This is one of the oldest recipes for chicken noodle soup. After all, the homeland of this dish is in Ancient China, and since then, little has changed in the country of traditions. This exotic variation of ordinary soup will appeal to many.

Ingredients:

• 200 g clear rice noodles (fruncheza)
• 2 l of water
• 300 g chicken
• Soy sauce - to taste
• Greens (cilantro, parsley) - to taste
• 1 head garlic
• 1 tablespoon of vinegar
• 200 ml of vegetable oil
• 1 small cucumber
• 2 medium-sized tomatoes
• A small piece of ginger
• Nori for decoration (optional)
• Salt to taste

Cooking:

First you need to prepare all the products.

Pour boiling water over the noodles and set aside.

Chicken fillet, tomato and cucumber cut into small strips. We clean the garlic, crush it with a knife and dip in boiling oil. Having fried the garlic a little, we extract it - it was needed to give the smell to the oil and now the need for it has disappeared.

Then add the tomato, fry for another 3 minutes and pour a liter of hot water. After boiling add cucumbers, finely chopped greens, noodles and vinegar to the soup. Cook for another three minutes.

Serve the soup in a deep cup, sprinkled with finely chopped nori and ginger. Sprinkle with soy sauce.

This soup is very useful for growing organisms, because it is lean and contains a lot of fiber. And, besides, its sweet taste is very popular with children, who usually with aversion reject healthy broccoli.

Ingredients:

• 400 g chicken
• 2 l of water
• 200 g thin noodles
• 1 medium carrot
• 100 g broccoli
• 100 g string beans
• 3-4 small potatoes
• Salt to taste.

Cooking:

First, wash the chicken and dip it in salted water. Bring to a boil, gently remove the foam and reduce the heat. Leave the chicken to cook for 1 hour.

At this time, cut into cubes carrots and potatoes.

We get the chicken out of the broth. Gently pull the meat apart and add it to the broth along with carrots and potatoes

After boiling add broccoli, green beans, noodles and cook for 10 minutes.

You can serve soup in beautiful plates so that children enjoy eating this super-healthy soup even more.

The crock-pot in our time is a real lifesaver of any housewife. Soup in a slow cooker cooks quickly, easily and tastes incomparable. Therefore, do not be scared, but you should pick up a slow cooker and cook according to this wonderful recipe.

Ingredients:

• 250 g chicken wings
• 1 onion
• 1 small carrot
• 3 potatoes
• 0.5 cup multifunctional noodles
• 2 teaspoons of salt
• 2.2 liters of water
• Greens, vegetable oil - to taste.

Cooking:

First, pour oil into the capacity of the multicooker. We wash the wings and cut the onions in half rings. Next, put the slow cooker on the program "Roasting meat" and fry the meat with onions for 15 minutes.

Then we cut the potatoes into strips, and the carrots in circles and pour them into a slow cooker and fry for 10 minutes.

Turn off the program "Roasting meat." Add water, salt. We put on the program "Soup" for 30 minutes.

Add the noodles and cook for another 5 minutes.

We get out and serve, decorating with greens.

Chicken noodle and dumpling soup is a Ukrainian variation of the well-known dish. The recipe is simple and accessible to everyone, and the soup is rich and satisfying. This soup will appeal to everyone, no doubt.

Ingredients:

• 500 g chicken
• 3 l of water
• 3 stalks of celery
• 2 medium carrots
• 1 onion
• 3-4 medium potatoes
• 200 g noodles
• 250 g flour
• 1 teaspoon of soda + 1 teaspoon of vinegar
• 50 g butter
• 100 ml of milk

Cooking:

First, prepare the chicken broth. To do this, cut the chicken into medium slices, put in salted water and bring to a boil. Carefully remove the appeared foam and reduce the fire to a minimum. Cook the chicken for 1 hour.

During this, we prepare the vegetables: wash, chop. Next, pour the vegetable oil into the pan, and after it boils, add the diced carrots and celery and finely chopped onions. Fry for 8 minutes. Then fill the vegetables with broth, bring to a boil, reduce the heat and cook for another 30 minutes.

While the vegetables arrive in the broth, we cook the dumplings. To do this, mix all the dry ingredients in a large bowl, add softened butter and grind it with flour, then add milk and knead the dough.

We return to the broth, add heat, then add slices of boiled chicken, boil for 3-5 minutes and add boiling broth to dumplings with a small spoon, cook until ready for 5 minutes, then put noodles in the broth and continue cooking for about another 5-6 minutes.

After the soup is ready, you can immediately pour it on plates and serve this excellent dish on the table.

On a diet, you always want something tasty and at the same time low-calorie. Here is a recipe for just such a dish - chicken soup with meatless noodles.

Ingredients:

• 2 chicken legs
• 2 chicken wings
• 2 l of water
• 1 medium carrot
• 1 onion
• 2 chicken eggs
• Salt, pepper, vegetable oil - to taste
• 1 teaspoon dry greens

Cooking:

First, wash the chicken and put it in salted water. Bring to a boil and carefully remove the foam. Reduce the heat and cook for 40 minutes.

At this time, we cook our noodles. First, knock the eggs into a lush foam and fry thin pancakes. We give the cooled pancakes the shape of the noodles.

We take the chicken out of the broth and put the pre-fried onions and carrots there. Cook for 8 minutes. Then add noodles, pepper and herbs to the soup and cook for 3 minutes so that the noodles do not boil.

We pour the soup into plates, add finely chopped meat to it and serve our fitness soup to the table.

Sometimes in ordinary life, among everyday dishes, there is not enough fire and color. This spicy chicken noodle soup will add fire, color and taste to your life.

Ingredients:

• 400 g chicken wings
• 2 l of water
• 2 medium carrots
• 2 onions
• 2 tomatoes
• 200 g egg noodles
• Half a teaspoon of turmeric
• Half a fresh chili pepper or half a teaspoon of its seeds
• 5-10 peas of black pepper
• 1 tablespoon dry herbs or 30 g fresh
• Salt, vegetable oil - to taste

Cooking:

First, heat the pan, pour oil on it. We cut the onion in half rings and rub one carrot on a fine grater and spread them in a frying pan.

After drowning for 8 minutes, add the chicken lids and salt. Simmer for 20 minutes.

At this time, cook the fry. Pour oil into another skillet and add finely grated carrots and finely chopped onions.

Fry until golden brown and add spices and diced tomato.

After that, add the noodles and fry. Cook until tender.

Serve the soup hot.

Calcuksu - Korean Chicken Noodle Soup

The taste of this chicken noodle soup inspires us with images of a distant eastern country - Korea. This unusual, exotic recipe will come in handy for any hostess.

Ingredients:

• 500 g flour
• 500 g chicken breasts
• 1 zucchini squash
• 70 g of starch
• 1 onion
• 8 cloves of garlic
• Salt, black pepper, vegetable oil, soy sauce - to taste

Cooking:

First, boil chicken breasts. Dip them in salted water, bring to a boil, remove the foam. Reduce the heat and cook for an hour.

Cooking noodles.

Mix flour and starch. Add a teaspoon of salt, up to 2 tablespoons of vegetable oil and a glass of water.

Knead the dough and send it to “rest” for half an hour, so that it becomes softer. Next, roll it thinly and cut the noodles.

Cut the zucchini into thin strips and fold it into a deep container so that it gives juice.

At this time, pour the peeled garlic into the broth, add soy sauce and a pinch of black pepper to it.

Squeeze the juice with zucchini and fry in vegetable oil for 8 minutes.

Very often, conventional recipes become boring. This variation of the well-known chicken noodle soup will appeal to many people, because in its recipe there is an unusual ingredient - white beans.

Ingredients:

• 300 g chicken
• 2 l of water
• 200 g boiled white beans
• 200 g noodles
• 1 medium carrot
• 1 onion
• 2 medium potatoes
• Salt to taste.

Cooking:

First, wash the chicken and fill it with salted water. Bring to a boil, gently remove the foam and reduce the heat. Leave the chicken to cook for another 40 minutes.

After forty minutes, put in the soup carrots and onions, chopped into small cubes, white boiled beans and chopped potatoes.

After 10 minutes, add the noodles and cook another 10 minutes.

This unusual soup should be served slightly cooled.

Usually chicken soup is prepared with prefabricated noodles. This recipe tells you how to make such a soup with excellent homemade noodles. This recipe only seems complicated at first glance. In fact, even the smallest hostess will cope with the preparation of such a soup.

Ingredients:

• 1 small chicken
• 3 l of water
• 1 onion
• 2 medium carrots
• 1 teaspoon cloves
• 1 tablespoon of salt
• 1 chicken egg
• 250 g flour

Cooking:

To start, we wash the chicken and put it in salted water. Cook until the appearance of the foam, which is removed by a fine-mesh strainer. Reduce the fire.

Cut the carrots into cubes. Press the cloves into the onion and send the carrots and onions to the soup. Boil the broth for an hour.

Cook the noodles in a separate pan so that the broth is not cloudy.

Then mix our soup and noodles and serve.

Delicate crispy croutons will add extra spice to chicken noodle soup.

Ingredients:

• 500 g chicken
• 3 l of water
• 2 medium carrots
• 1 onion
• 3-4 potatoes
• 200 g noodles
• 300 g white bread
• Salt, vegetable oil - to taste

Cooking:

First, wash the chicken, put it in salted water and cook until foam appears. Gently remove the foam and reduce the heat, after which we cook the chicken for another hour.

At this time, prepare the vegetables. Cut the potatoes into thin strips, carrots into small cubes, and chop the onion finely and finely.

Cut white bread into small pieces and fry in a pan until a golden crust appears on each side.

After an hour, we throw vegetables into the soup. Then cook it for 15 minutes, then add the noodles and cook for another 10 minutes.

The soup is served together with excellent, fragrant and crispy croutons.

Chicken noodle soup is just an overeating, especially when it is made from homemade noodles. Since childhood, I remember how my mother cooked it. It was so tasty that even the “brutal” appetite aroused. So now my family also loves to feast on them. But when the day off and there is no need to rush anywhere, you can become in the kitchen and enjoy the whole mystery of cooking. First, according to a proven recipe for homemade noodles for chicken soup, I cook the noodles themselves. And then the chicken soup. The soup turns out to be unusually tasty, light, and most importantly - satisfying. Hot, fragrant, pleasant golden color, it is very good in cold and frosty times, it improves mood and immunity. This will never work out of a store vermicelli. I’ll tell you our family recipe for chicken and homemade noodles soup, which has been used by many generations in my family.

Ingredients (for a pan of 3 l):

• 1 soup domestic chicken;
• 2 potato tubers;
• 1 medium onion;
• 1 carrot;
• 100 g of homemade noodles;
• a bunch of parsley or dill;
• 2 bay leaves;
• salt, black pepper to taste;
• green onions (optional);
• some vegetable oil for frying.

Homemade Noodle Chicken Recipe

1. We wash the chicken inside and out. We put it in a convenient pan and fill it with clean cold water. Bring to a boil.

2. We will cook the soup on the second broth so that the broth turns out to be transparent and clean. So, when the chicken boils, we pour the first broth into the sink, hold the chicken with a lid. Fill the chicken with new clean water from under the filter and set it on fire.

3. Choose a beautiful orange carrot, it is tastier and the soup looks prettier. Cut into small cubes of the same size.

4. Onion cut into cubes, slightly smaller than carrots.

5. Pour oil into a pan, warm it up. We spread the onions along with the carrots so that they are evenly fried and the cubes of carrots become soft.

6. Cut the potatoes into medium-sized cubes.

7. Remove the chicken carcass and put it to cool on a large plate. Pour 2 cups of hot boiled water into a pot with soup. Add potatoes and bay leaves to the broth. We put the soup to boil over medium-high heat until half-cooked potatoes.

8. Cool the chicken. We remove the bones, remove the skin. We disassemble the meat into pieces, you can cut it a little for convenience.

9. Add the fried vegetables and chicken meat to the soup. Let the soup boil, and only after that add the noodles. Cook until noodles are cooked, about 5 minutes.

10. Parsley is well washed under running water, finely chop and season chicken noodle soup. Parsley in the recipe can be replaced with dill, as you like. But you need to add greens at the very end of cooking.

11. After boiling, boil the soup for 1 minute. Then remove from heat and let it brew for 15 minutes under the lid. You can put a pot of soup in the oven turned off. May he stay there for 15 minutes. So the soup will become more rich, as if from an oven. And those who love can add 1 whole clove of garlic after turning off the soup. Before pouring the soup spices (bay leaf and garlic) we throw out.

If there is not much time, put the pot of soup in the oven turned off. Let him stay there for a couple of minutes. So the soup will become more rich, as if from an oven.

And those who love can add 1 clove of garlic after turning it off. Before pouring the soup spices (bay leaf and garlic) we throw out.

So we have prepared the most delicious chicken soup. Bon appetit and stop by again!

Step 1: prepare and cook the chicken fillet.

Take chicken fillet with an approximate weight of 700 grams. We rinse it under cold running water, dry it with paper kitchen towels, put it on a cutting board and cut into large cubes with a diameter of up to 3 to 4 centimeters.


We shift the slices into a deep saucepan, pour 2 - 2.5 liters of purified water there and put it on medium heat.

After boiling the liquid, we set the temperature of the plate at a level between small and medium.

Using a slotted spoon, we remove the gray foam from the surface of the water - “noise”. Then we cover the pan with a lid so that a small gap remains. Cook chicken 30 minutes.

Step 2: prepare the vegetables.

While the meat is cooked, peel the carrots, onions and potatoes. Then we wash the vegetables with greens under water. Dry them, stack them on a cutting board and chop them in turn. Onions and carrots are cut into cubes up to 1 centimeter in size and put the slices in separate bowls.


We cut the potatoes in the same way as the other vegetables, only make the cubes larger - from 2 to 2.5 centimeters. We shift them into a clean bowl and fill with water so that the slices do not darken before use. Greens just finely chopped and put in a small bowl.

Step 3: prepare a dressing for the soup.

Then we begin to prepare a dressing for the soup. Pour the vegetable oil into the pan and put it on medium heat. After a minute, add onion cubes to the heated oil and fry them, stirring with a kitchen spatula 2 - 3 minutes  to a light golden hue.

Then add the carrots to the pan and fry the vegetables together for another 3 to 4 minutes. After we remove the pan from the stove.

Step 4: Cooking Chicken Noodle Soup

When the chicken is cooked, drain the water from the potatoes, put it in a pan and cook 15 minutes.

Then pour 2 handfuls of dried noodles there and cook soup 5 minutes.

After we add the vegetable dressing and prepare the first hot dish yet 5 minutes.

After the required time has passed, put the greens in the pan, to taste salt and black pepper.

Bring the soup to a boil, boil 2 - 3 minutes, turn off the stove and insist on a fragrant meal under the lid 7 to 10 minutes.

Step 5: serve the chicken noodle soup.

Chicken noodle soup is served hot as the first course. After cooking, it is insisted so that the spices and herbs completely give their pleasant aroma to the saturated broth. Then, with the help of a ladle, they are poured into deep plates and served at the dining table with fresh bread. As a complement to this dish, you can offer a salad of fresh vegetables or pickled vegetable slices. Enjoy delicious and wholesome food!
Enjoy your meal!

A set of spices can be supplemented with any spices that are suitable for preparing the first hot dishes.

Instead of chicken, you can use any other parts of the chicken, but do not forget that the duration of their cooking is different.

Dressing can be prepared with creamy fats.

Carrots can be grated on a coarse grater.