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Chicken soup with homemade noodles

Chicken soup with homemade noodles

Portion the chicken and choose the four legs, wings, chest and back for the soup. Wash these pieces of meat well (pay attention to the lower part of the thighs whose thick skin cleans quickly if you immerse them in hot water for 10-15 seconds). Put the pieces of meat to boil, in plenty of water, over high heat, until the foam starts to rise to the surface. Froth as many times as necessary (do not throw away the fat) and reduce the heat to the stove, so as not to disturb the soup.

Meanwhile, peel the vegetables, wash them and prepare them for the soup.

When the meat has boiled, strain the soup through a thick sieve into another clean pot and bring back to the boil with the carrots, celery, parsley, whole onion, garlic cloves (whole) and peppercorns. The thighs are set aside to be served as the main course (with what garnish you want), and the other pieces of meat are chosen from the bones and kept to be put in the soup, when it is almost ready.

Pick, wash, peel and finely chop the parsley leaves.

When the vegetables have boiled in the soup, add the boiled meat, chosen from the pieces of meat, add more water, season with salt and pepper, let it boil for a few more minutes, then sprinkle a little chopped parsley over the soup. Put the lid on the pot and turn off the heat from the stove.

Allow the soup to "rest" for a quarter of an hour and in the meantime boil the house noodles separately, only those served at that table. When they are cooked, strain them, rinse them in two or three waters, drain them and then put them directly on the plate, over which the soup will be poured. Whoever wants, will be able to put more parsley leaves.


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Chicken Noodle Soup Recipe

Hehe, this weekend I had some work to do in the kitchen. And it all started because of Anca's fault, and that's been a few weeks since she's been talking to me about soup, but not just any soup, but a chicken soup, a chicken noodle soup. Okay, she doesn't know how to do it and she made me do it so she could get inspiration from. And it was very good, I admit. Thanks for the idea and good luck to you too.

Oh, and I didn't stop here, I also made milk with homemade noodles, but we will show you this in a future post.

Chicken Noodle Soup Recipe

Ingredient:

  • a large chicken breast and 3 boneless thighs & # 8211 in total about 700-800 grams of chicken
  • a red bell pepper and a yellow one
  • 2 large carrots
  • a big red onion
  • a little celery
  • salt

Homemade noodle ingredients:

Besides the fact that it is very good, this recipe is also made very quickly, you will see.

Prepare a medium pot with water and salt, put it on the stove to boil while we wash the meat well and cut it into pieces as in the image below.

I used boneless thighs and chicken breast bought from the supermarket but if you have a chicken or a country rooster this recipe works even better, you know.

When the meat boils, we prepare our vegetables: we grate the carrot, we cut the pepper and celery and the onion into small cubes. In the meantime, we are very careful to froth the meat because this soup is a clear one and we have to be very careful.

When the meat has started to boil for 5-10 minutes, we already put the vegetables.

We prepare the noodles from 2 eggs, flour and a pinch of salt in a larger bowl. Knead and add as much flour as necessary to get a harder dough that we spread on the work surface over which we sprinkled flour with a spatula we spread as much as we can until a thin sheet comes out.

Sprinkle a little flour over the spread sheet, which we spread by hand, the flour helps us not to get caught in the dough when we cut it and to make the noodles open more easily. We roll the sheet and start to cut thin strips of about 2-3 mm.

We make sure that before putting the noodles to boil, we untie them so that they don't stick.

Add the noodles to the soup, season with salt and let it cook for about 10 minutes. Serve the soup hot while not forgetting to add freshly chopped parsley to the plate.

Equally tasty are:

10 comments for
Chicken Noodle Soup Recipe

Comment by Anca on November 28, 2011 at 01:21

hahaha & # 8230 I feel slightly tight with the door now you know

Comment by Larisa on November 28, 2011 at 01:23

you must make this soup very fine, I'll make another one next week

Comment by ale on November 28, 2011 at 07:28

the soup looks super good: X today I also think it looks really good: *

Comment by Larisa on November 28, 2011 at 10:40

I encourage you to let us know if you like it

Comment by Anca on November 29, 2011 at 23:03

Wow, I come to visit the soup every day, you know. )

I make my list of what I have to go and buy on Friday when I have more time and the man comes and I do it. I said .

Comment by Anca on December 3, 2011 at 18:13

but apuuuuuuuuuuuuuuuc. wish me luck

Comment by Larisa on December 3, 2011 at 18:22

Have fun
I also ate noodle soup today

Comment by Lipo on December 6, 2011 at 10:04

Eternally grateful for the noodle recipe: *

Comment by Larisa on December 7, 2011 at 00:55

to have growth
Anca is grateful for the soup recipe

Comment by Marius on May 29, 2012 at 23:16

It sounds delicious, I'm a great soup chef, and I have to admit I can't wait to try the recipe. Good job, keep posting. a good day .


Chicken noodle soup with rhombuses, a recipe often used by housewives

Chicken soup with homemade noodles rhombuses

Chicken noodle soup is one of the most used recipes by housewives in Transylvania. The recipe below represents 8 servings of homemade noodle soup. Homemade chicken is more suitable for this soup, but you can also use commercial chicken, in case you do not have the first option.

Ingredients chicken soup with homemade noodles rhombuses

  • 500 gr chicken with bone
  • 500 gr carrots
  • 1 larger parsley
  • 1 yellow capsicum pepper
  • celery leaves
  • salt to taste
  • peppercorns
  • 200 g of homemade rhombus noodles

Method of preparation

Wash the chicken well, clean the carrots and parsley and cut them into larger baguettes. Boil with 4 l of cold salted water. Add peppercorns and celery greens, wait until the soup starts to boil and clean it of the foam that has formed. To keep its clarity, the soup is boiled over low heat and cleaned of foam.

After 45 minutes, check if the meat is cooked and remove from the heat. If it is not cooked yet, leave the soup on the fire until the meat is cooked.

Meanwhile, boil salt water for the house noodles that are boiled in boiling water. After about 7-8 minutes of cooking they are ready (check the instructions on the noodle packaging) and can be strained. The house noodles are drained until the soup is ready.

At the end, strain the chicken soup and add the boiled noodles. Depending on your preference, it can be sprinkled with chopped green parsley.

Vegetables for soup Chicken meat Noodle rhombuses The soup is boiled Foam soup Boiled noodles Boiled meat removed from the soup Noodles soup Chicken soup with hot peppers


Chicken Noodle Soup Recipe

Hehe, this weekend I had some work to do in the kitchen. And it all started because of Anca's fault, and that's been a few weeks since she's been talking to me about soup, but not just any soup, but a chicken soup, a chicken soup with homemade noodles. Okay, she doesn't know how to do it and she made me do it so she could get inspiration from. And it was very good, I admit. Thanks for the idea and good luck to you too.

Oh, and I didn't stop here, I also made milk with homemade noodles, but we will show you this in a future post.

Chicken Noodle Soup Recipe

Ingredient:

  • a large chicken breast and 3 boneless thighs & # 8211 in total about 700-800 grams of chicken
  • a red bell pepper and a yellow one
  • 2 large carrots
  • a big red onion
  • a little celery
  • salt

Homemade noodle ingredients:

Besides the fact that it is very good, this recipe is also made very quickly, you will see.

Prepare a medium pot with water and salt, put it on the stove to boil while we wash the meat well and cut it into pieces as in the image below.

I used boneless thighs and chicken breast bought from the supermarket but if you have a chicken or a country rooster this recipe works even better, you know.

While the meat is boiling, we prepare our vegetables: we grate the carrot, we cut the pepper and celery and the onion into small cubes. In the meantime, we are very careful to froth the meat because this soup is a clear one and we have to be very careful.

When the meat has started to boil for 5-10 minutes, we already put the vegetables.

We prepare the noodles from 2 eggs, flour and a pinch of salt in a larger bowl. Knead and add as much flour as necessary to get a harder dough that we spread on the work surface over which we sprinkled flour with a spatula we spread as much as we can until a thin sheet comes out.

Sprinkle a little flour over the spread sheet, which we spread by hand, the flour helps us not to get caught in the dough when we cut it and to make the noodles open more easily. We roll the sheet and start to cut thin strips of about 2-3 mm.

We make sure that before putting the noodles to boil, we untie them so that they don't stick.

Add the noodles to the soup, season with salt and let it cook for about 10 minutes. Serve the soup hot while not forgetting to add freshly chopped parsley to the plate.

Equally tasty are:

10 comments for
Chicken Noodle Soup Recipe

Comment by Anca on November 28, 2011 at 01:21

hahaha & # 8230 I feel slightly tight with the door now you know

Comment by Larisa on November 28, 2011 at 01:23

you must make this soup very fine, I'll make another one next week

Comment by ale on November 28, 2011 at 07:28

the soup looks super good: X today I also think it looks really good: *

Comment by Larisa on November 28, 2011 at 10:40

I encourage you to let us know if you like it

Comment by Anca on November 29, 2011 at 23:03

Wow, I come to visit the soup every day to know. )

I make my list of what I have to go and buy on Friday when I have more time and the man comes and I do it. I said .

Comment by Anca on December 3, 2011 at 18:13

but apuuuuuuuuuuuuuuuc. wish me luck

Comment by Larisa on December 3, 2011 at 18:22

Have fun
I also ate noodle soup today

Comment by Lipo on December 6, 2011 at 10:04

Eternally grateful for the noodle recipe: *

Comment by Larisa on December 7, 2011 at 00:55

to have growth
Anca is grateful for the soup recipe

Comment by Marius on May 29, 2012 at 23:16

It sounds delicious, I'm a great soup chef, and I have to admit I can't wait to try the recipe. Good job, keep posting. a good day .


Chicken soup with tricolor noodles & # 8211 in slow cooker

Chicken soup with tricolor homemade noodles is a tasty soup due to the multitude of slowly cooked vegetables but also very good-looking and consistent due to the naturally colored homemade noodles. Cooking slowly gives flavor to the food, preserves the vitamins and nutrients in the ingredients and all the vegetables will keep their shape without being destroyed during cooking, so you can choose to chop them as you like.

Method of preparation:
Carrots, parsley root and parsnip root are cleaned, washed. The potato is cleaned, washed. Celery is cleaned, washed. Kapia pepper and bell pepper are cleaned of stalks and seeds, washed. Onions are cleaned, washed. Rosia washes herself. Boil the chicken breast in a saucepan until it forms a foam, then take it out and rinse it with foam, with cold water.

In the slow cooker pot, add in the middle: the chicken breast, then we will put the vegetables all around. Pour enough water to cover them or a little over the fold of the pot.
In the case of cooking on the stove, the procedure is the same. Put the meat and vegetables in the pot, then the water and boil them over medium to low heat covered with a lid, until all the ingredients are cooked.

Cover with a slow cooker lid and set for slow cooking for 3-4 hours on high.
While the soup is boiling, we can prepare the tricolor noodles.
In different bowls we break an egg, then we add a pinch of salt and we beat them with a whisk, after which we leave them for 10 minutes. Meanwhile, prepare the vegetable juice by squeezing them separately in the fruit and vegetable juicer (in this order: spinach, carrot and beet, so that there is no need to clean the squeezing container after each vegetable). When we have obtained the juices, we will add them separately in the three bowls, keeping the colors: red from the beet juice, orange from the carrot juice, and green from the spinach juice. We add the juices more or less over the eggs depending on how we want the colors to be more intense in the dough or paler.
Add flour over the eggs (about 100g per egg) and mix, we must get a soft but non-sticky dough. Spread each colored dough into sheets as thin as possible, sprinkle plenty of flour over them and roll like rolls, then cut into strips the dough thin or wider according to preference. We sift through the sieve the excess flour and they are ready to use.
Note: Find here on the blog detailed with pictures of the tricolor noodle recipe: the recipe link: https://poftadecevabun.ro/taitei-de-casa-tricolor-colorati-natural/

When the vegetables and meat have boiled, we will take them out of the pot and chop them. The chicken breast will break very easily into strips. We will chop the carrots into small rounds or cubes according to your preferences. The rest of the vegetables (without onions) are either blended with a polish or two of soup, or chopped into cubes. After grinding, add them back to the soup, including the chicken breast. We do the same if we cook the soup on the stove. Add the tricolor noodles, season with salt to taste, sprinkle with pepper powder and let it boil for about 30 minutes. When the noodles are cooked on the stove, we will keep them until they rise to the surface, about 2 minutes.

Chicken soup with tricolor noodles is served hot, decorated with larch or parsley, or both.
It has a wonderful color and a divine taste. The little ones will love the soup because of these colorful noodles.
Great appetite!


Chicken soup with tricolor noodles & # 8211 in slow cooker

Chicken soup with tricolor homemade noodles is a tasty soup due to the multitude of slowly cooked vegetables but also very good-looking and consistent due to the naturally colored homemade noodles. Cooking slowly gives flavor to the food, preserves the vitamins and nutrients in the ingredients and all the vegetables will keep their shape without being destroyed during cooking, so you can choose to chop them as you like.

Method of preparation:
Carrots, parsley root and parsnip root are cleaned, washed. The potato is cleaned, washed. Celery is cleaned, washed. Kapia pepper and bell pepper are cleaned of stalks and seeds, washed. Onions are cleaned, washed. Rosia washes herself. Boil the chicken breast in a saucepan until it forms a foam, then take it out and rinse it with foam, with cold water.

In the slow cooker pot, add in the middle: the chicken breast, then we will put the vegetables all around. Pour enough water to cover them or a little over the fold of the pot.
In the case of cooking on the stove, the procedure is the same. Put the meat and vegetables in the pot, then the water and boil them over medium to low heat covered with a lid, until all the ingredients are cooked.

Cover with a slow cooker lid and set for slow cooking for 3-4 hours on high.
While the soup is boiling, we can prepare the tricolor noodles.
In different bowls we break an egg, then we add a pinch of salt and we beat them with a whisk, after which we leave them for 10 minutes. Meanwhile, prepare the vegetable juice by squeezing them separately in the fruit and vegetable juicer (in this order: spinach, carrot and beet, so that there is no need to clean the squeezing container after each vegetable). When we have obtained the juices, we will add them separately in the three bowls, keeping the colors: red from the beet juice, orange from the carrot juice, and green from the spinach juice. We add the juices more or less over the eggs depending on how we want the colors to be more intense in the dough or paler.
Add flour over the eggs (about 100g per egg) and mix, we must get a soft but non-sticky dough. Spread each colored dough into sheets as thin as possible, sprinkle plenty of flour over them and roll like rolls, then cut into strips the dough thin or wider according to preference. We sift through the sieve the excess flour and they are ready to use.
Note: Find here on the blog detailed with pictures of the tricolor noodle recipe: the recipe link: https://poftadecevabun.ro/taitei-de-casa-tricolor-colorati-natural/

When the vegetables and meat have boiled, we will take them out of the pot and chop them. The chicken breast will break very easily into strips. We will chop the carrots into small rounds or cubes according to your preferences. The rest of the vegetables (without onions) are either blended with a polish or two of soup, or chopped into cubes. After grinding, add them back to the soup, including the chicken breast. We do the same if we cook the soup on the stove. Add the tricolor noodles, season with salt to taste, sprinkle with pepper powder and let it boil for about 30 minutes. When the noodles are cooked on the stove, we will keep them until they rise to the surface, about 2 minutes.

Chicken soup with tricolor noodles is served hot, decorated with larch or parsley, or both.
It has a wonderful color and a divine taste. The little ones will love the soup because of these colorful noodles.
Great appetite!


Clean the wings and talk, cut off the tips, then wash and boil with 4 liters of water with a teaspoon of salt.


Meanwhile, prepare the vegetables, cleaning them and washing them well. We cut the onion into 4, the carrot, celery, parsnip and parsley are cut into small cubes (or robot, chopped), the potatoes are cleaned and washed, they are cut into cubes, the garlic is thinly sliced, the washed greens are cut into small pieces.

After the first boiling of the wings, froth well and add the chopped vegetables, sliced ​​garlic and diced potatoes. Allow to boil until the carnations are soft, then salt to taste, add the sweet paprika and pepper if desired, if not, each on a plate. Add the wavy noodles, let it boil for 5 minutes from the first boil and then turn off the heat and sprinkle with finely chopped greens.


The washed pieces of meat are put in a pot with cold water and boiled over low heat.

During this time, clean, wash and cut into small pieces the carrot, parsley root, celery, bell pepper and tomatoes and chop the onion.

Remove the foam and add the vegetables.

Let it boil slowly for 1 hour and a half - 2 hours.

During this time while the meat is boiling, the noodles are made.

Beat the egg well, add a pinch of salt and add flour.

Mix until it becomes a soft dough that is spread on the board and cut into strips of about 10 cm which are then cut into thin strips.

Add the noodles and let them boil for another 10 minutes.

After the meat and noodles have boiled, add salt, hot borscht, larch and finely chopped green parsley and simmer for another five minutes.
Approximate cooking time:
2 h 30 minutes

Try this delicious video recipe too


Homemade chicken noodle soup - Recipes

  • Servings: 6 People
  • Preparation time: 30min
  • Cooking time: 2h
  • Difficulty: environment

Chicken noodle soup is not missing from our menu regardless of the season. For a tasty, clear and yellow soup with small pennies of fat, I recommend the chicken raised in the country or Chicken Edenia Foods, it is a bit more expensive but I assure you that it is worth all the money.

Ingredients

  • 1 whole chicken
  • 3 carrots
  • 2 parsley roots
  • 1 onion
  • 1 slice of celery
  • salt
  • water for boiling soup
  • parsley and celery leaves
  • noodles for commercial soup

Method of preparation

  1. Cut the chicken, clean it and let it sit in cold water for 30 minutes
  2. Put water in a larger pot to boil
  3. When the water has started to boil, add the whole roots, cleaned and washed, let the water with the vegetables boil again.
  4. Boil the chicken
  5. Add a teaspoon of salt
  6. Boil the soup over medium heat, froth as many times as needed
  7. When the meat is cooked, put the parsley and celery leaves then turn off the heat
  8. Remove the meat and vegetables, strain the soup through a thick sieve and put it back to boil, season with salt to taste.
  9. Boil the noodles for about 2-3 minutes
  10. The meat in the soup can be served with the vegetables or it can also be browned in a little oil and at the end add 2-3 cloves of sliced ​​garlic, with a simple garnish, puree, or salad goes great.

Homemade chicken noodle soup

  • Servings: 6 People
  • Preparation time: 30min
  • Cooking time: 2h
  • Calories: -
  • Difficulty: environment

Chicken noodle soup is indispensable in our menu regardless of the season. For a tasty, clear and yellow soup with small pennies of fat, I recommend the chicken raised in the country or Chicken Edenia Foods, it is a bit more expensive but I assure you that it is worth all the money.


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