Noodle soup with egg recipe. Chicken Noodle Soup with Egg Chicken Noodle Soup Recipe

It is difficult to live without hot rich dishes, especially in the cold season, and their various recipes are amazing. Here, for example, soup with egg noodles is fragrant, tasty and will be useful not only for adults, but also for children. And during the period of illness, chicken broth soup is extremely necessary, since the first aid to the body, especially in winter, is a good hot meal.

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

Soup with egg noodles and chicken - recipe with photo step by step

Ingredients:

• chicken breast - 500 grams,
• onions - 4 heads (large size),
• garlic - 3-4 cloves,
• salt - 1 tablespoon with a slide,
• 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. Rinse the chicken breast well, if necessary, defrost in cold water in advance. Place in a saucepan.

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

3. Fill with water. It is better to fill with cold water. Put the pot to boil on the stove. The fire, both when boiling and when cooking the broth, should be minimal. If you follow this rule, the 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 catch the breast and onions.

5. The broth will turn out to be very tasty, rich and fragrant. Now you need to prepare egg noodles and carrots. Carrots need to be peeled, grated on a fine grater, fried in a pan with vegetable oil. Add 2-3 tablespoons fried carrots and noodles in a saucepan.

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

7. Pour hot chicken soup with egg noodles into soup bowls. Serve hot.

Enjoy hot noodles on a delicious 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 satisfying. And it’s also so delicious, which you would never cook with store-bought pasta! Supermarkets now have such a huge selection of pasta that few people cook noodles at home. But I advise you - try it! The surprisingly delicate taste of homemade noodles and the pleasure of the cooking process are worth it. A day off is a great occasion to remember a forgotten recipe and cook real egg noodles with the whole family. And then cook a delicious soup with it.

Ingredients for chicken soup with homemade noodles

For a 3 liter pot:

• 2 legs, or 3 chicken thighs;
• 3 medium potatoes;
• 1 small carrot;
• 1 small onion;
• ¾ st. 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 homemade chicken noodle soup

It's great if you are lucky to get homemade chicken for homemade noodles: then the soup will be more rich and healthy. Shop chicken is also suitable - not a broiler, but a soup one. It is not so well-fed and cooks for a very long time (1.5-2 hours), but what a gorgeous, tasty broth it turns out! But if you want to cook the soup quickly, then you can take the usual thighs.

Rinse them, dip them in a pot of cold water, boil until boiling. Drain the first water, collect a new one and cook over medium heat for half an hour.

In the meantime, let's make homemade noodles.

Real egg noodles are cooked completely without water, only on eggs. If the testicles are homemade, bright, then the noodles turn out to be yellow, like a 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 with a slide on a table covered with parchment, salt a little, make a recess and drive 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. It should be kneaded 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 dough on the eggs is quite tough, and it will take some effort to knead it well. Feelings in the hands - as if you are exercising on a power simulator. At first the dough is not homogeneous, 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 heat 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, chop the onion.

Rolling out the tough dough thinly is also an effortful task. The dough on the eggs is elastic, when rolled out, it always strives to shrink again. Spare no effort and roll it out so that the pattern on the countertop 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 in the soup, salt, mix and cover again, let the soup slowly boil further. By the time the noodles are ready, the vegetables are almost cooked.

Now - the most interesting stage! Roll up the rolled out dough into a tight 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.

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

That's how much noodles turned out!

It's time to add it to the soup. Gently lower the noodles into the pan, stirring immediately so as not to stick together.

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

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

You can invite family members to the table fresh soup with homemade noodles. You will see, they will gobble up in an instant, and they will also ask for supplements.

First we need to knead the dough. From two eggs, flour and salt, knead the dough. We do not add water to this dough, since egg noodles will only be on eggs. As soon as the dough is kneaded, wrap it in cling film and let it rest for half an hour or an hour.

We wash the chicken and cut it into pieces, put it in a saucepan, fill it with cold water and put it on a large fire. As soon as the water begins to boil, reduce the heat and remove the resulting foam, it is advisable to even strain the broth. In order for the broth itself to be tastier, put one or two peeled carrots and one whole peeled onion into it. We cook on low heat for an hour or an hour and a half, it depends on the chicken, if you have poultry and not from the store, then of course you will have to cook for at least an hour and a half for a long time, if the store then it will cook much faster. While the broth is cooking, we clean one large onion and cut it into small cubes, we also clean the carrots and rub on a fine grater. Pour vegetable oil into a frying pan and heat it up, put onions and carrots there, sauté over low heat for about 10 minutes, then remove from heat. Peel three small potatoes, wash and cut into slices. During this time, our broth has already boiled for about 40 minutes, we take out onions and carrots from there, they have already given what they should have into the broth, we will no longer need them. We put the sautéed onions and carrots in the broth, cook for about 10 minutes, then send the chopped potatoes, bay leaf, salt and pepper to taste, continue cooking.



While cooking for soup, you need to roll out and cut the noodles. Rested dough, knead and sprinkle with flour, roll out into a thin layer of 1 mm, layer mode into even strips, do not forget to constantly sprinkle with flour so that the dough does not stick together. We fold all the strips exactly on top of each other, in a pile and cut into thin noodles. Noodles home cooking cook very quickly for 3 minutes, if you cook it longer, it will boil soft. For this chicken soup, we will boil the noodles separately. In salted, slightly boiling water, boil the cooked noodles for 2 or 3 minutes, then drain the water in which the noodles were cooked, rinse under cold water, add one tablespoon vegetable oil and mix well, such noodles will not stick together and will not swell in the soup.

Easy and incredibly healthy chicken and egg soup is what you need for a simple lunch! Noodles or vermicelli will add satiety to it.

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

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

Pour the chicken (pieces) with water.

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

Add the potatoes to the pan and cook with the chicken for another 20-25 minutes. Cut the onion, 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.

Crack the eggs into a deep bowl. Beat well with a fork.

Introduce 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 bowls, sprinkle with black ground pepper and greenery. Bon appetit!

Recipe 2: Chicken Broth Soup with Egg

Chicken soup Dumpling chik will appeal to both your older and younger households. And its preparation will not cause you any difficulties.

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

We wash the chicken carcass and boil it in lightly salted water until fully cooked. This will take about an hour. Warning: put the chicken in boiling water.

Boil three eggs and set aside. Peel them and chop them into cubes.

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

If you want the dumplings to be more dense, knead a thick base for them.

When the chicken is ready, take it out of the broth and cut into portions.

Return the meat to the pot.

Lightly salt the dough and mix. With the help of two spoons, we pinch off the dough, forming dumplings, and put it in a saucepan.

After 5-7 minutes, add boiled eggs and chopped greens 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 Vermicelli

Chicken Soup with Egg and Vermicelli is a no-hassle soup that cooks very quickly. The taste is light but rich. For those who want to make the soup more satisfying, you can add potatoes.

• Water - 3 l
• Chicken breast - 2 pieces (250-300 g)
• Onion - 1 pc.
• Carrots - 1 pc (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 over low heat with the lid closed for 20 minutes. Once the chicken is cooked, remove it from the broth and let it cool for 15 minutes.

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

Heat some vegetable oil in a frying pan and add the vegetables. Immediately add a pinch of salt to the vegetables so that they release the 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 most delicious.

Return the broth to the heat and bring to a boil. Put the chicken disassembled into fibers, passivated vegetables and vermicelli into the broth. Boil the soup for 5-7 minutes until the vermicelli is ready. If you cook soup with potatoes, then add the potatoes cut into strips along with the sautéed vegetables and chicken, boil 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 with a thin stream. Stir immediately to distribute evenly.

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

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

Recipe 4: Chicken Sorrel Soup with Egg (Step by Step)

Chicken sorrel soup with egg is a hearty, tasty and healthy first course. It is prepared quickly, and most importantly - all the ingredients are fresh from the garden with the most useful vitamins in their composition.

• Chicken legs - 2 pcs.
• Potato - 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 such a 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 turn out to be the most transparent and will harmonize beautifully with the greens.

The number of eggs can be any, for example, generally cook from 1 piece, whisking it thoroughly in a mug, and then pouring it into a hot broth to make a kind of thin cobweb. 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 in the process of boiling water. The more carefully you clean it, the better the broth will turn out.

When all the foam is removed, it's time to season the water with salt and spices for a tasty and aromatic broth. Salt put 1.5 teaspoons. This is enough for meat, and the soup itself will be further adjusted to taste.

You can add onion and carrots to bay leaf, pepper and garlic. In general, prepare the broth to your liking. You can even boil the chicken legs in plain salt water. But in order for everyone to appreciate your sorrel soup, do not skimp on 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 - in small cubes, potatoes - in medium cubes, carrots - in thin strips.

From carrots with onions to cook frying. In a frying pan sunflower oil(1 tablespoon) initially fry the onion until transparent. Then pour in more oil (2 tablespoons) and pour carrots. Saute vegetables until carrots are soft.

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

Rinse large bunches of sorrel thoroughly and dry from water. Cut off long and tough stems. Cut the leaves to any width. But it is better not to make big “rags”.

Finely chop a bunch of dill and parsley. The photo clearly shows the ratio of sorrel to the rest of the greenery. Of course, the amount of dill and parsley can be increased, but do not forget - sorrel still remains a priority.

When the chicken is completely cooked, remove unnecessary spices from the broth and start laying vegetables. Further, it will not be difficult to cook the dish, since all the ingredients are almost ready, and the greens are cooked quickly. Potato goes first in the broth. Let it boil and boil for no more than 2-3 minutes.

Then pour the carrot-onion fry.

When it boils, add chopped eggs.

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

After him add the greens. Boil the soup for 5 minutes. Before the end of cooking, taste it, and add salt if desired.

Our dish should be eaten hot or warm enough. Cool sour cream is perfect for it.

Recipe 5, Step by Step: Chicken Noodle Soup with Egg

Chicken Noodle Soup with Egg is a great first course to spice up your everyday dining table. The soup turns out very tasty, rich, fragrant. Try it, you and your family will definitely like this soup.

• Chicken wings2-3 pcs
• Potato 3 pcs
• Onion 1 piece
• Carrot 1 pc
• Noodles3 tbsp
• Chicken egg 1 pc
• Salt to taste
• Soup seasoning to taste
• Bay leaf 1 piece
• Garlic 1 tooth
• Water2-2.5 l
• Vegetable oil 2 tbsp

Place the chicken wings in a saucepan, cover with water and bring to a boil. Salt the broth, cook the wings over low heat for 10 minutes.

Peel potatoes and cut into pieces.

Cut the onion and carrot, place in a pan with vegetable oil.

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

Break the egg with a fork, add a little soup to it, mix.

Add the bay leaf to the soup and pour in the egg mixture in a thin stream while 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 pc;
• onion - 1 pc;
• sorrel - 100 grams;
• bay leaf - 2 pcs;
• salt - to taste;
• seasonings - to taste;
• chicken eggs - 1 pc;
• green onion - to taste;
• garlic - 2 cloves.

We cook the broth.

We take out what was cooked in the broth.

Cut the potatoes and throw them into the boiling broth.

We cut the carrots.

We cut the onion.

Fry the carrots and onions in sunflower oil and when the potatoes are almost ready, add them to the pan. you can put washed bay leaves for aroma.

Add finely chopped boiled meat to the soup.

Let's not forget about the eggs and put them to boil. And let's get to work with sorrel, wash it well, 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. Finely chop it. I like to cut into strips, not cubes (but this is purely a matter of taste).

We cut green onion or any greens and garlic.

When the soup is ready (the potatoes are soft, everything suits you to taste “for salt”) - put the sorrel, herbs and garlic. Literally half a minute and turn off the soup. Why do we need to digest greens? Let's keep it full of vitamins.

We mix. The soup is ready.

Without an egg, such a soup will lose all its charm. You can add a raw egg directly to the pan, lightly beating it, like an omelet. And you can do like me - put an egg directly on everyone's plate. So:

Recipe 7: Chicken Vermicelli and Egg Soup

• 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

We are preparing the broth. Cover the chicken with cold water and put on fire. As soon as it begins to boil, reduce the fire to carefully remove the resulting foam. It is important that it does not boil up immediately, otherwise all the scale will remain in the broth. When the scale has ceased to collect, you can immediately salt it well, if there is still foam, they will rise to the surface.

When it boils well, put a whole potato, onion, carrot (I cut it into several parts so that it boils better), bay leaf and black peppercorns in the broth and cook until the chicken is ready, about 40 minutes.

We take out the onion, potato and carrot from the broth, discard the onion. Mash potatoes and carrots well with a fork into gruel and send back to the broth.

Remove the meat, cut into small pieces and return to the pot. Bring everything to a boil. Then we put the vermicelli, it is cooked very quickly, boil for about 5 minutes.

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

Recipe 8: Chicken Soup with Potatoes and Egg (with photo)

This soup is suitable for anyone who is sick, because it is after the hot, curingo broth that you will become much easier and you will feel warm inside.

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

We put the soup set to boil, periodically removing the foam. Tip: it is better to remove the foam with a sieve, and not with a spoon, because you do not reduce the broth with a sieve and clean it better than with a spoon.

We salt the water.

We cut potatoes into small cubes.

We cut the onion into cubes.

Fry the onion in a pan until golden brown.

Take out the chicken and let it cool.

We pinch the meat from the bones.

Throw the potatoes into the pot. After 5 minutes, we throw the horns. stir occasionally. Throw in the fried onion and chicken.

Let's boil the eggs.

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

Cut greens and sprinkle over soup. Bon appetit!

Chicken soup with egg and noodles is the first dish that you can quickly prepare and please your loved ones at the dinner table. This soup can be prepared for both small children and adults, everyone will be full and satisfied. If you want to give vermicelli soup freshness, you can add any spicy herbs for decoration. Appetizing soup with noodles and a beaten egg is quite tasty, although it consists of the most simple products. A quick and easy recipe can also be considered low-calorie and non-fat, so for people with a large weight, it does not harm in any way. In our recipe we will show basic recipe cooking this dish, we will cook on the finished chicken broth. If you don't have ready chicken broth, then cooking the soup will take a little longer, it takes 30 minutes to cook the broth, if desired, the meat can not be removed, but cut into pieces and then added to the soup. Children will especially like this soup, potatoes, thin vermicelli and beaten egg make this soup very tasty and tender.

Ingredients

• Chicken broth 2 l;
• Potatoes 470 g;
• Vermicelli 100 g;
• Onion 150 g;
• Carrots 150 g;
• Sunflower oil 25 g;
• Chicken egg 2 pcs.;
• Salt - 1 tsp;
• Ground black pepper;
• Bay leaf 2 pcs.;
• Dill 5 sprigs;
• Parsley 5 branches;
• Green onion 3 pcs.

Cooking

Add the prepared potatoes to the boiled meat broth. You can cut the root vegetables into cubes or diamonds, depending on your preference. Simmer over medium heat until tender, 10-15 minutes.

If you wish, you can boil this soup in water, you will get a less saturated taste, but it will also be very tasty.

The broth can be used both fresh and frozen, we use the previously prepared broth, which I cooked the day before cooking the soup.

Onion cut into half rings or cubes. If you have a red or white onion, you can substitute the regular one. Add a little vegetable oil to a hot frying pan, add the prepared onion to the frying pan. Fry over medium heat until golden, 5-7 minutes.

Peel carrots, grate fine grater or cut into cubes. Add the grated carrots to the golden onion and let it fry for 5 minutes. You can add vegetable oil to the pan if it seems not enough.

Whisk the eggs in a separate bowl. In this procedure, a whisk or mixer will come to your aid. Beat until an omelet-like consistency is formed. Leave in a cool place for 5 minutes.

Homemade eggs are best, they have an orange yolk and tend to taste better than store-bought eggs.

Add sautéed onions and carrots to almost ready potatoes. Stir the soup and let the vegetables boil for 3-5 minutes.

Pour the chilled eggs into the soup in a thin stream. At the same time, have time to stir with a spoon or fork so that the eggs do not gather in one big lump during cooking. Let the egg boil for another 2-3 minutes.

Finally, add thin vermicelli, you do not need to cook thin vermicelli, it will boil in hot soup and be ready.

If you don't have spider web vermicelli, you can replace it with spaghetti or another form of pasta. But in this case, it must be boiled over medium heat for 5-7 minutes.

It remains to add a little greenery - green onion feathers, dill and parsley. Boil for half a minute and turn off the fire.

Chicken soup with egg and vermicelli is ready, enjoy your lunch.