Chicken noodle soup

Name: Chicken noodle soup - Marina F.
Ingredients: 500 g chicken meat; one large potato; 2 carrots; one parsnip; a piece of celery; one dry onion; one red bell pepper; one green bell pepper; 2 green onions; 4 nests of noodles; salt to taste; a few sprigs of parsley.

Soups - Chicken noodle soup by Marina F. - Recipia

When I want a simple soup with a clean taste and common ingredients, I make chicken noodle soup. The meat boils in a large pot, and the vegetables can be chopped or left whole, depending on how I want to use the soup. After straining the broth, the noodles are cooked directly in the soup, and I finish it off with fresh parsley. It’s an easy recipe to follow, with no complicated steps. Quick Info Total time: not specified in the original recipe; it depends on the type of meat and the time needed for it to cook Preparation time: unspecified Cooking time: until the meat is tender, then about 10 minutes for the noodles Servings: the exact number is not specified; the resulting quantity is large, as 4 liters of water are used Difficulty: easy Type of recipe: chicken noodle soup, suitable for a warm everyday meal Ingredients 500 g chicken meat 1 large potato 2 carrots 1 parsnip 1 piece of celery 1 dry onion 1 red bell pepper 1 green bell pepper 2 green onions 4 nests of noodles Salt, to taste A few sprigs of fresh parsley 4 liters of water Preparation method 1. Place the chicken in a large pot and add the 4 liters of water. Put the pot on the stove and bring the liquid to a boil. 2. As it starts to boil, foam will form on the surface. Skim it off with a ladle or spoon until the broth is as clear as possible. There’s no need to stir the meat at this stage. 3. Let the meat boil until it is thoroughly cooked. The time varies depending on the cuts used, so check directly when the meat is tender and cooked through. 4. Prepare the vegetables. The potato, carrots, parsnip, celery, onion, and bell peppers can be chopped as you prefer. If you want to remove them more easily later or use the vegetables separately, you can keep them whole or in large pieces. 5. When the meat is cooked, add the vegetables to the pot. You can add them all together, including the green onions. Season with salt to taste and continue boiling until the vegetables are soft enough. 6. Strain the soup. The broth obtained will be used for the noodles, and the meat and vegetables can be saved for another dish. If you chopped the vegetables very small and want to serve them in the soup, you can put them back after straining, but the basic recipe assumes the use of a strained soup. 7. Put the soup back on the stove, and when it starts to boil, add the 4 nests of noodles. 8. Cook the noodles for about 10 minutes or until they are done. It’s good to also follow the instructions on the package, as the time may vary depending on the type. 9. Turn off the heat and sprinkle with chopped fresh parsley. The chicken noodle soup is served hot. Why I make this recipe often It’s a practical soup when I have chicken and a few vegetables on hand. It’s prepared in one pot, and the vegetables don’t need to be in any specific shape. I also like that the soup can be strained, and the meat and vegetables can be used separately without being wasted. The quantity of 4 liters is suitable for several servings, especially if the soup is served as a first course. The noodles are added at the end, so the broth can be prepared beforehand, and this step is done close to serving time. Tips Skim the foam from the beginning of the boiling process while it rises to the surface. This way, the soup will be clearer. Do not add the noodles before straining the soup. In this recipe, the noodles are cooked in the already formed and strained broth. Salt is added to taste, but it’s easier to adjust the amount after the meat and vegetables have cooked, when the soup already has its flavor. If you keep the vegetables whole or in large pieces, they are easier to remove from the pot. If you want to serve them in the soup, you can chop them before boiling. The meat and vegetables do not have to be served together with the soup. After straining, they can be used for another dish, as stated in the original recipe. Substitutions Chicken can be used in pieces without changing the specified quantity. The source does not specify a particular type of meat, so any available cut can be used, provided it is cooked until thoroughly done. Noodles are the ingredient used for this soup. If you don’t have nests, the exact amount for another type of pasta is not specified in the recipe and should be adjusted according to the type and how hearty you want the soup to be. Fresh parsley can be omitted if you don’t have it, but it is the herb specified for serving. Variations The vegetables can be chopped finely, in larger pieces, or kept whole. This is the simplest change allowed by the recipe and does not alter the main steps. For a strained soup, leave the vegetables whole or cut them into large pieces, then remove them when straining. If you prefer a soup with vegetables, you can chop them as you like and keep them in the broth. You can add the noodles after you have strained only the amount of soup you plan to serve. This way, the remaining broth does not boil with the pasta and remains available for later serving. However, the noodles in the basic recipe are cooked in the strained soup for about 10 minutes. Serving ideas Serve the soup hot, with chopped fresh parsley on top. It can be served plain, with the noodles in the broth. The cooked meat and vegetables can be saved for another dish after straining the soup. If you choose to serve them together, portion them separately so the broth remains clear. Frequently Asked Questions 1. Why should the foam be skimmed off the soup? The foam forms on the surface during the boiling of the meat. Removing it helps achieve a cleaner and clearer soup. It should be skimmed off as it appears, especially at the beginning of the boiling process. 2. Can I leave the vegetables whole? Yes. The recipe allows for both chopping the vegetables and keeping them whole. Whole vegetables or those cut into large pieces are easier to remove when straining the soup. 3. When do I add the noodles? The noodles are added after the soup has been strained and brought back to a boil. The 4 nests are cooked for about 10 minutes. 4. What do I do with the meat and vegetables after straining? They can be used for another dish. If you prefer, you can keep them separate and serve later, but in the basic recipe, the soup is strained before adding the noodles. 5. How much salt should be added? The amount is not fixed. It is added to taste, preferably gradually, and then the soup is tasted before serving. Nutritional values The values are approximate, as the recipe does not specify which part of the chicken is used, how much the vegetables and nests weigh, or how much meat and vegetables remain in the soup after straining. For 100 ml of finished soup, the approximate estimate is: Calories: about 30-60 kcal Protein: about 2-5 g Fat: about 1-3 g Carbohydrates: about 1-4 g The values may be higher if a significant amount of noodles, meat, or vegetables remains in the broth. If the soup is well strained, some of the macronutrients remain in the ingredients removed from the pot. Salt cannot be estimated without an exact amount, as it is added to taste. Storage and reheating The soup can be stored in the refrigerator in a covered container after it has cooled. Because the noodles continue to absorb broth, it’s preferable to consume the soup as soon as possible and not cook the entire amount of noodles if you know you will have leftovers. When reheating, heat only the necessary amount and avoid prolonged boiling. If the soup has been sitting with the noodles in it, they may become softer and absorb some of the liquid. The broth without the noodles maintains its texture better and can be boiled with pasta just before serving. Chicken noodle soup: a simple recipe with boiled meat, vegetables, strained broth, and fresh parsley.

Chicken noodle soup

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