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Chicken soup with vegetables and noodles, recipes with photos

When I had a wonderful, very tasty and rich chicken broth from real poultry on hand, I did not hesitate, I decided to make noodle soup on it. Moreover, also home …

With my homemade noodles, everything worked out somehow by chance and unexpectedly – I didn’t do it once with the test for dumplings, so I decided to use it for the noodles – this is how my grandmother always did …

Well, what is the soup in the summer but without vegetables? True – this just does not happen! So I diversified it with carrot rings, diced onions and straws of sweet bell pepper. In my opinion, already thanks to such a set of dishes, a fantastic taste for the future first dish was provided …

So, we will need:

Required cooking time: 35-40 minutes

The complexity of this recipe: the most minimal

The sequence of proposed actions:

My broth was collected and stored for a couple of days in a glass jar on the bottom shelf of the refrigerator. Therefore, first of all, I poured it into the pan, put it on the fire and began to clean the vegetables.


Potato peeled and diced.


Onions and carrots are also cleaned and crushed: the first – with cubes, and the second – with bright and pretty rings.

Peppers simply cleared of seeds and let them straw.


After boiling the broth, I gradually added all the vegetables (in the same order as I had cut), and then just brought them to readiness.


As soon as I was convinced of this, I began to taste salt and pepper, a bit of greenery and immediately added noodles to the pan – I boiled it for no more than 3-4 minutes (this time is enough).

Now you need to turn off the fire, cover the pan with a lid and leave at least 5 minutes.

The soup turned out just amazing – nourishing because of the broth, sweet-tender because of vegetables, delicious because of noodles. Or maybe vice versa. I admit, I didn’t really understand this …

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