Chicken wing soup with noodles

Name: Chicken wing soup with noodles
Ingredients: 6 chicken wings; 1 carrot; 1 onion; salt; 1 teaspoon of vegetable seasoning; 50-100 g of noodles; 1 piece of celery

Soups - Chicken wing soup with noodles by Viorica J. - Recipia

There is hardly a week when I don't put a pot of wing soup with noodles on the stove. It's one of the quickest options when I have wings in the fridge and want something simple that everyone likes. This recipe is made with minimal ingredients, and if the little one is picky, I know for sure they won't refuse a plate. Quick Info Total time: 60-75 minutes Preparation time: 10-15 minutes Cooking time: 50-60 minutes Servings: 4-5 Difficulty: easy Recipe type: clear soup, light lunch or dinner Ingredients 6 chicken wings 1 large carrot 1 onion 1 piece of celery (about the size of a small egg) 1 teaspoon salt, to taste 1 teaspoon vegetable seasoning 50-100 g thin soup noodles Preparation method 1. Clean the wings well. I quickly singe them over the gas flame if they have feathers, then rinse them under cold water and wash them thoroughly. 2. Place the wings in a pot with cold water (about 2.5-3 liters) and add salt. 3. Turn on the heat and let it reach the boiling point. When it starts to boil, I skim off the foam with a ladle to keep the soup clear. 4. Meanwhile, I peel the carrot, onion, and celery. I wash them and put them whole in the pot, next to the wings. 5. I lower the heat and let it simmer gently, uncovered, for about 40 minutes, until the vegetables and meat are cooked. 6. I carefully remove the vegetables onto a plate. Those who want can chop them and put them back for serving. 7. In the hot soup, I add the noodles and the seasoning. I let it simmer on low heat for 5-10 minutes until the noodles are cooked. 8. I check for salt and turn off the heat. Why I make this recipe often It doesn't require expensive or special ingredients, the soup is clear and light, suitable even for younger children. Noodles are always available at home, and wings are the easiest chicken parts for soup. It can be served immediately after it's ready, without waiting. Tips and variations Tips - If you want a clear soup, don't stir too much and don't keep the heat high after it starts to boil. - Cut the vegetables only if you want to put them back in the soup or serve them separately on plates. Some prefer just the broth. - Add the seasoning only after you have added the noodles; otherwise, the vegetables may become too salty. Substitutions - You can replace the seasoning with salt, to taste. - The noodles can be swapped with vermicelli or another type of fine soup pasta if you don't have classic noodles. - Celery can be omitted if you don't like the flavor, but it adds a base taste. Variations - If you have parsley root or parsnip, you can add a piece. - For a version without seasoning, add a few peppercorns while boiling. - You can also use chicken backs if you don't have wings. Serving ideas - You can add the cooked vegetables, chopped finely, directly to the plate. - For young children, serve just the broth with noodles. - A little chopped parsley can be sprinkled on top when serving, if desired. Frequently asked questions How much water do I put to boil? I usually put 2.5-3 liters of water for 6 wings. If it reduces too much, hot water can be added as needed. Can I use another part of the chicken? Yes, backs or necks work too, but wings cook quickly and give a good flavor to the soup. What type of noodles do I use? Homemade or store-bought thin noodles, dried. Vermicelli also works if you don't have classic noodles. Can I omit the seasoning? Yes, you can replace it with salt and, optionally, a little pepper or herbs. Do I have to put the vegetables whole? Yes, this way the soup turns out clearer and the vegetables don’t get mushy while cooking. If you want, you can cut them when serving. Nutritional values (estimated) A serving of soup has approximately 120-150 kcal, of which: - Protein: 9-12 g (mostly from chicken meat) - Carbohydrates: 12-18 g (noodles and vegetables) - Fats: 3-5 g (depending on how fatty the wings are) These are indicative values and may vary depending on how much meat or noodles you add and whether you remove the skin. Storage and reheating The wing soup with noodles keeps best in the fridge, in a covered container, for 1-2 days. The noodles tend to absorb liquid if left longer. When reheating, a little hot water may need to be added if the soup has reduced. If you run out of broth, you can use the boiled vegetables and meat for a chicken salad or other cold dishes.

Preparation

First, we clean the wings, singe them over the stove flame, wash them with cold water, and then put them in a pot with water and salt to boil. When the water starts to boil, we skim off the foam with a slotted spoon. We peel the vegetables, wash them, and add them whole to the pot with the wings to cook. After the vegetables are cooked, we remove them separately onto a plate. In the soup, we add the noodles and the seasoning. We let the noodles boil for 5-10 minutes, and the soup is ready! We can chop the cooked vegetables and add them to the plate.

Chicken wing soup with noodles

Preparation

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