Homemade noodle soup

Name: Homemade noodle soup - Lidia H.
Ingredients: 1 country chicken 2 onions 3 carrots celery parsnip parsley root 2; 3 potatoes tomato paste a cube of butter salt parsley for noodles: 2 eggs 150 g flour salt; a pinch

Soups - Homemade noodle soup by Lidia H. - Recipia

Chicken Soup with Homemade Noodles When I have free-range chicken, I usually use it for a simple soup with vegetables, potatoes, and homemade noodles. The chicken simmers slowly, and the soup is strained before adding the potatoes and noodles to keep it clear and easy to serve. In the end, sautéed carrot with tomato paste adds color and a fuller flavor. It is served with fresh parsley and, if desired, sour cream. Quick Info Total time: not specified in the original recipe; depends on how tender the chicken is. Preparation time: about 30 minutes for cleaning the vegetables and preparing the noodles. Cooking time: until the chicken is cooked, then about 15 more minutes for the potatoes before adding the noodles. Servings: not specified; the quantity depends on the size of the chicken and the volume of water used. Difficulty: medium, especially due to the homemade noodles. Recipe type: chicken soup with vegetables, potatoes, and homemade noodles. Ingredients For the soup 1 free-range chicken 2 onions 3 carrots Celery Parsley root 2-3 potatoes Tomato paste 1 cube of butter or a little oil Salt Fresh parsley, for serving For the homemade noodles 2 eggs 150 g flour Salt, a pinch Instructions 1. Prepare the chicken and vegetables Put the chicken in a pot and cover it with water. Add salt and bring the pot to a boil. Clean the onions, carrots, celery, parsley root, and add them to the pot, except for the potatoes. The vegetables can be left whole or cut into large pieces, as the soup will be strained before the next step. From the three carrots, keep one for the final step, when it will be grated and sautéed with the tomato paste. The others can be used in the soup and then diced. 2. Boil the chicken Let the chicken and vegetables simmer until the meat is well cooked. During boiling, foam will form on the surface. Remove it as needed to keep the soup as clear as possible. The boiling time is not fixed, as free-range chicken can be more or less tender. Check the meat before proceeding to the next step. 3. Strain the soup When the chicken is cooked, remove the meat and strain the soup into another pot. This step separates the liquid from the vegetables and any residues formed during boiling. The meat can be kept for serving alongside the soup or can be removed from the bones and added to the bowl later. The basic recipe does not specify a particular use for the boiled meat, so the choice is yours. 4. Add the potatoes and carrots Peel the potatoes and cut them into cubes. The carrots used in this step should also be diced. Add the vegetables to the strained soup and let them boil for about 15 minutes. The potatoes should start to soften before adding the noodles. Do not overcook them, as they will continue to cook after the pasta is added to the soup. 5. Prepare the homemade noodles Put the eggs in a bowl and add the flour and a pinch of salt. Knead until you get a firmer, homogeneous dough. Roll out the dough into a thin sheet, about 1-2 mm thick. Let the sheet dry a little for about 10 minutes. It doesn’t need to dry completely; it just needs to not be very wet on the surface. Roll the sheet and cut it into thin strips to form the noodles. Gently separate them before adding them to the soup to prevent them from sticking together. 6. Add the noodles to the soup After the potatoes have boiled for about 15 minutes, add the homemade noodles. Let the soup boil until they are cooked. Since they are thin, they do not need much time, but the exact duration may vary depending on how thin they were cut and how long they were allowed to dry. 7. Prepare the carrot with tomato paste In a pan, melt the butter or heat a little oil. Sauté the grated carrot with the 2 tablespoons of tomato paste. Add the mixture to the soup and let it simmer a little longer to combine the flavors. The carrot and tomato paste give the soup a nicer color and a subtle sweet-sour taste. 8. Serve the soup Adjust the salt if needed and turn off the heat. When serving, sprinkle with chopped fresh parsley. The soup can be served plain or with sour cream. If adding sour cream, it should be placed directly in the bowl according to preference. Why I make this recipe often It’s a practical soup when I have a free-range chicken and want to use both the meat and vegetables in one dish. The homemade noodles are made from few ingredients, and the soup can be easily adapted based on how much vegetables I have on hand. Additionally, the soup is served on the same day, but it can also be saved for the next meals. However, the noodles will continue to absorb liquid, so the texture will change slightly after storage. Tips Foam should be removed during boiling, not just at the beginning. This keeps the soup clearer. The noodle sheet should be rolled out thin, about 1-2 mm. If it’s too thick, the noodles will take longer to cook. Let the sheet dry for about 10 minutes before rolling and cutting. When very wet, the noodles may stick together more easily. Add the noodles after the potatoes have already boiled for about 15 minutes. This way, the potatoes and pasta can reach the right consistency more easily. Substitutions Butter can be replaced with oil for sautéing the carrot and tomato paste. The free-range chicken can be replaced with another type of chicken, but the boiling time will differ depending on the meat. Variations The soup can be served with or without potatoes, depending on preference, but the recipe version uses 2-3 diced potatoes. If you don’t want homemade noodles, the recipe can also be made with store-bought noodles, but they will not use the prepared dough of eggs, flour, and salt. Serving Ideas Serve the soup hot, with fresh parsley added directly to the bowl. Sour cream is served separately, allowing each person to add as much as they want. The boiled meat can be served alongside or can be removed from the bones and added to the portion. Frequently Asked Questions Can I prepare the noodles in advance? Yes. The sheet is rolled out, left to dry for about 10 minutes, then rolled and cut. It’s important that the noodles are separated before being added to the soup to avoid forming stuck pieces. Why is the soup strained after boiling the chicken? The soup is strained to separate the liquid from the vegetables and any residues that appeared during boiling. After straining, the diced potatoes and carrots are boiled directly in the clear soup. When are the noodles added? The noodles are added after the potatoes and carrots have boiled for about 15 minutes. This way, the vegetables have time to cook before the pasta is added to the pot. Can I use sour cream in the soup? Yes. Sour cream is added at serving, directly in the bowl; it doesn’t need to be boiled in the pot. How long should the chicken be boiled? The recipe does not specify an exact time. The chicken is boiled until the meat is well cooked, and the duration depends on the size and tenderness of the chicken. Nutritional Values The values are estimated and cannot be calculated precisely, as the recipe does not specify the weight of the chicken, the amount of water, the final volume of the soup, or the number of servings. A serving of chicken soup with vegetables and noodles can have approximately 250-400 kcal, depending on how much meat and fat end up in the bowl. Roughly, a serving may contain: Protein: approximately 18-30 g Carbohydrates: approximately 20-35 g Fat: approximately 8-20 g The greatest variation comes from the chicken, butter or oil, and the amount of meat served. Adding sour cream increases the caloric intake and fat content. Storage and Reheating Store the soup in the refrigerator in a covered container after it has cooled. It’s best consumed within the next few days. The noodles gradually absorb liquid, so the soup may become thicker after storage. When reheating, heat only the necessary amount over low heat without boiling for too long. If the soup has become too thick, it can be served with more liquid from the pot without excessively boiling the noodles.

Homemade noodle soup

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