Chicken soup with homemade noodles and cabbage broth

Name: Chicken soup with homemade noodles and cabbage broth - Roza E.
Ingredients: 1 chicken celery 2 potatoes 2 carrots 1 parsnip 3 dried onions salt to taste red/green bell pepper 4; 5 green onion stalks 300 g homemade noodles 1 cup tomato juice 400 ml sauerkraut juice fresh parsley and lovage

Soups - Chicken soup with homemade noodles and cabbage broth by Roza E. - Recipia

When I make chicken soup with homemade noodles and sauerkraut juice, I usually keep it simple. I especially enjoy it when I can find a free-range chicken and have some fresh vegetables from the market on hand. I typically make the noodles on the same day to ensure they have that elastic texture and their distinct flavor. The sauerkraut juice adds just the right acidity that the soup needs, so I don’t feel the need to add anything else sour. It’s made in a large pot, with simple steps, without wasting much time on unnecessary details. Quick Info Total time: about 2 hours Preparation time: 25-30 minutes (cleaning, chopping, portioning) Cooking time: 1.5 hours Servings: 8-10 Difficulty: easy to medium (especially if you make the noodles at home) Recipe type: traditional chicken soup, great for lunch Ingredients 1 free-range chicken (cut into pieces) 2 carrots 1 parsnip 3 dried onions 4-5 green onions a small piece of celery 2 potatoes red or green bell pepper (whichever you have on hand) 300 g homemade noodles 1 cup tomato juice 400 ml sauerkraut juice salt, to taste fresh parsley and lovage Preparation steps 1. I cut the chicken into pieces and wash it well under cold running water. I place the pieces in a large pot and cover them with cold water. I bring it to a boil over medium heat. When it starts to foam on the surface, I carefully skim it off a few times to keep the broth clear. 2. While the chicken is boiling, I clean and chop the vegetables – slicing the carrots, cubing or julienning the parsnip, dicing the celery, chopping the dried onion, cutting the bell pepper, cubing the potatoes, and slicing the green onions. 3. Once the meat is almost cooked (about 35-40 minutes, depending on the chicken), I add the chopped vegetables to the pot. I let it simmer for another 15-20 minutes until the vegetables begin to soften. 4. I add the cubed potatoes and season with salt to taste. I let everything cook until the potatoes are tender, about 15 minutes. 5. I pour in the sauerkraut juice and the tomato juice. The sauerkraut juice should be added when the vegetables are nearly done, not before, to avoid toughening them. After adding the liquids, I let the soup come to a boil. 6. When it’s boiling again, I add the homemade noodles. I let them cook for 4-5 minutes, no more, to prevent them from becoming too soft. 7. I turn off the heat and sprinkle chopped parsley and lovage on top, to taste. 8. I let the soup sit for a few minutes before serving, to allow the flavors to meld. Why I make this recipe often I cook it when I need a hearty soup with a tangy flavor from the sauerkraut juice and a rich consistency. It keeps well for a few days, can be reheated quickly, and is suitable for both lunch and dinner. I love the flexibility – I can use whatever vegetables I have on hand, and it always yields enough servings. Tips and Variations Tips If you want the soup to be clear, don't skip the careful skimming at the beginning. For a more intense flavor, let the chicken simmer on low heat, uncovered, for as long as possible. If you have dried homemade noodles, reduce the cooking time by 1-2 minutes compared to fresh noodles. Substitutions Free-range chicken provides a richer flavor, but you can also use store-bought chicken; just note that the cooking time will be shorter. Sauerkraut juice can be replaced with borscht, but the final taste will be slightly different – more sour and less salty. Homemade noodles can be substituted with store-bought dried noodles, but the texture won't be the same. Variations You can add celery root or parsley root if you have them. The vegetables can vary depending on the season: in spring, I sometimes add young peas or zucchini. Instead of noodles, you can try semolina dumplings or rice if you prefer. Serving Ideas The soup is served hot, garnished with fresh herbs on top. It pairs well with hot chili peppers and a slice of fresh bread. Frequently Asked Questions 1. Can I use just chicken wings and the back? Yes, if you don’t have a whole chicken, you can use wings, backs, or even thighs. Any bone-in pieces will give the soup a good flavor. 2. The sauerkraut juice isn’t very sour – should I add more salt? Yes, always check the salt level at the end. Sauerkraut juice varies greatly in strength and saltiness. Adjust to taste. 3. Can I add the homemade noodles from the start? No, because they will become too soft, and the soup will turn cloudy and thick. Add them only at the end, after the soup has come to a boil. 4. What do I do if I don’t have lovage? Lovage adds a specific flavor, but if you don’t have it, just use parsley or a bit of green celery leaf for aroma. 5. Can tomato juice be replaced with tomato paste? You can use a little diluted tomato paste, but try to use tomato juice for a fresher flavor. Nutritional Values A serving has about 180-220 kcal, depending on how much meat you use. Most of the calories come from the meat and noodles. In 100 g of soup: approximately 4 g protein, 6 g carbohydrates, 8 g fat. This is an estimate – values may vary if you add more noodles or vegetables. Storage and Reheating The soup keeps well in the refrigerator, in a covered container, for up to 3 days. When reheating, the noodles become softer, but the flavor remains good. I do not recommend freezing, as the texture of the noodles and vegetables changes. If you want to keep the soup longer, don’t add the noodles from the start – add them only to the portions you serve immediately.

Chicken soup with homemade noodles and cabbage broth

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