Egg noodle soup recipe. Soup with egg and vermicelli

Step 1: Prepare the chicken breast.

Since the recipe uses broiler poultry, it is worth preparing it thoroughly before cooking! First, we wash the breast and use a sharp kitchen knife to remove the remaining feathers from the surface of the skin, which are very often present on the bird even after machine cleaning. Then we transfer the meat into a deep bowl, fill it with running water and leave it in it for 1–1.5 hours, thus getting rid of most of the steroids and various other chemicals that the chicken is stuffed with.

Step 2: prepare the dough.

Meanwhile, take 1/4 cup of regular running water. Add a chicken egg, half a teaspoon of salt and beat these products until smooth.

Then, using a fine mesh sieve, sift the wheat flour needed for kneading into a deep bowl. Pour in the egg-water mixture and mash everything with a fork. First, small lumps form.

After the flour has absorbed all the liquid, continue kneading with clean hands. The result should be a soft, non-sticky dough, like dumplings or dumplings. Roll it into a ball, wrap it in plastic cling film to prevent it from weathering, and leave it on the kitchen counter to brew for a while. 20–30 minutes.

Step 3: prepare the vegetables.

While the chicken breast and dough are brewing, we deal with other important products. Using a clean knife, peel all the vegetables and wash them along with the herbs. Then we dry them with paper kitchen towels, place them one by one on a cutting board and continue preparing. Cut the potatoes into 1 centimeter cubes, place them in a bowl, fill with cold water and leave in it until used.

We chop the onion in the same way, but smaller in size, about 5–7 millimeters. We chop the carrots on a medium or coarse grater, and simply chop the dill finely and place everything on separate plates.
After this, we put the remaining ingredients that will be needed to prepare the soup on the kitchen table and return to the dough.

Step 4: form the noodles.

Sprinkle the countertop with a thin layer of flour, remove the plastic from the dough and divide it with a new knife into 4 equal parts. Cover three of them with a kitchen towel, and place one on the prepared table and use a rolling pin to roll it out into a thick layer. 1.5–2 millimeters.

We leave it on 6–7 minutes at room temperature to dry.

Then sprinkle with flour and roll or layer on top of each other.

After this, cut the semi-finished flour product into thin strips 3 to 5 millimeters wide, depending on what kind of pasta you prefer. Process the remaining three pieces of dough in the same way.
Then we cover the baking sheet with a sheet of parchment paper, evenly distribute the still soft noodles on it and, so that they dry, we take them to a well-ventilated place for 40–50 minutes or leave them there until the moment when they need to be put into the broth.

Step 5: cook the broth.

Now we again pay attention to the soaked chicken, rinse it again, put it in a deep saucepan and fill it with three liters of purified water. Add one and a half teaspoons of salt there and put everything on medium heat.

After boiling, use a slotted spoon to skim off the white foam - coagulated protein - from the surface of the bubbling liquid. Next, reduce the heat to minimum, cover the pan with a lid so that a small gap remains, and cook the broth for 40–50 minutes until the meat is completely cooked.

Step 6: prepare vegetable dressing for the soup.

We don’t waste time, put a frying pan on the next burner and pour vegetable oil into it. After a few minutes, add the chopped onion to the heated fat and simmer until soft. 2–3 minutes, stirring constantly with a silicone kitchen spatula.
Then add carrots there and cook them together until light golden brown for about another 3 minutes. As soon as the vegetables are slightly browned and softened, remove them from the stove and set them aside.

Step 7: Cook Chicken Egg Noodle Soup - Step One.

When the chicken is cooked, use the same slotted spoon to remove it from the pan, transfer it to a plate and cool. Place the potatoes into the aromatic broth and, after boiling again, cook until approximately half cooked. 10–11 minutes.

Step 8: Prepare the boiled chicken.

After the breast has cooled slightly and you can safely pick it up without fear of getting burned, place the meat on a clean cutting board, remove it from the bone and cut into portions of the desired size. Then we put the chicken back into the pan and after 10 minutes Let's move on to the next, almost final step.

Step 9: Cook Chicken Egg Noodle Soup - Step Two.

We carefully check whether the broth is boiling, only after that we add dried noodles, fried onions and carrots and cook them together 10–15 minutes, stirring constantly to prevent the pasta from sticking. Time may vary depending on the thickness of the dough!

Then season the almost cooked soup with bay leaf, ground black pepper and dill. Mix everything again and cook the first hot dish again 2–3 minutes at a low boil.
Next, turn off the stove, cover the pan with a lid, and leave the soup for 7–10 minutes, using a ladle, pour it in portions onto plates and serve it to the table.

Step 10: Serve Chicken Egg Noodle Soup.

Chicken soup with egg noodles is served hot as the first main course at the dinner table. This dish does not need any additions, but if desired, it can be served with fresh bread, salad, sliced fresh, pickled and canned vegetables. Enjoy delicious and healthy food!
Bon appetit!

It is better to roll out the dough from the center to the sides;

Some housewives use only chicken yolks to make noodles;

To make the noodles dry faster, you can put them in the oven, preheated to 120–130 degrees Celsius, and leave them there for 20–30 minutes;

Sometimes 2 minutes before the soup is completely ready, pour a beaten raw chicken egg into the pan;

An excellent replacement for vegetable oil is butter, and chicken breast is any part of this bird;

If desired, chicken broth can be cooked with an additional portion of vegetable broth, that is, with a whole peeled onion, parsley root, celery and carrots, this will only improve the taste of the soup;

The set of spices can be supplemented with any spices that are used to season the first hot dishes, for example, dried saffron, fennel, white or allspice;

Very often, vegetables are not fried, but boiled together with potatoes for 15 minutes. After this, add the noodles, cook the soup for 10 minutes, season it with herbs and spices and keep it on medium heat for another 5-7 minutes.

Chicken noodle soup is a very healthy and easily digestible dish, which, moreover, can also be very tasty if prepared correctly. The broth should be clear and the soup ingredients should be moderately cooked. And if you add egg noodles to chicken soup, it will turn out very rich and satisfying. In fact, making delicious chicken soup with egg noodles is not at all difficult, the main thing is to know the recipe and have the desire to make it tasty.

So, to make chicken noodle soup, we need:

1 chicken breast for broth (or any other part of the chicken);
1 small onion;
egg noodles (store-bought or homemade);
1 carrot;
1 potato tuber;
salt, black pepper and other spices to taste;
greenery.

Method for making chicken noodle soup

Pour water over the chicken breast, bring to a boil, add the necessary spices and cook over medium heat for 40 minutes. The cooking time for the broth may vary, because it depends on the type and quantity of chicken meat (whether it is a whole chicken or some part of it).

While the meat is cooking, cut the potatoes and onions into small cubes, and also grate the carrots, peeled in advance, on a coarse or medium grater.

Remove the meat from the pan, then add finely chopped potatoes and egg noodles to the broth and cook for about 10-15 minutes. You can easily make your own egg noodles. To do this, you need to mix 1 egg and half a teaspoon of salt, add as much flour as the dough will take, and knead until elastic. Then roll out a small layer and cut the dough into strips of the required thickness. Homemade soup noodles are ready.

Serve the finished aromatic chicken soup with egg noodles with herbs, sour cream and bread, enjoying a hearty and healthy lunch. As you can see, the recipe is simple, and the soup is very healthy and tasty. Enjoy your meal!

It is difficult to live without hot, rich dishes, especially during the cold season, and their various recipes are amazing. For example, egg noodle soup is aromatic, tasty and will be useful not only for adults, but also for children. And during periods of illness, chicken broth soup is extremely necessary, since the first aid to the body, especially in winter, is good hot food.

We will prepare the egg noodle soup using chicken broth, and to make the dish tasty, it is best to choose meaty chicken breast, add a lot of onions, and do not forget about spices and herbs.

Egg noodle soup with chicken - recipe with step-by-step photos

Ingredients:

chicken breast – 500 grams,
onions – 4 heads (large size),
garlic – 3-4 cloves,
salt – 1 heaped tablespoon,
black peppercorns – 1 tablespoon,
bay leaf – 1-2 pieces,
egg noodles – 200 grams,
carrots – 80-100 grams,
dill – 15 grams.

How to make delicious egg noodle soup:

1. First of all, you need to cook the broth. The chicken breast should be rinsed well and, if necessary, defrosted in cold water in advance. Place in a saucepan.

2. Peel onions and garlic. Chop the onion coarsely. Place in a saucepan along with garlic and spices.

3. Fill with water. It is better to fill with cold water. Place the pan on the stove to boil. The fire, both when boiling and when cooking the broth, should be minimal. If you follow this rule, foam will practically not appear at all.

4. Cook the chicken breast over low heat for 2 hours. During this time, she will be completely ready. As soon as the chicken meat begins to boil, it’s time to fish out the breast and onions.

5. The broth will be very tasty, rich and aromatic. Now you need to prepare the egg noodles and carrots. Peel the carrots, grate them on a fine grater, and fry them in a frying pan with vegetable oil. Add 2-3 tablespoons of fried carrots and noodles to the pan.

6. Cook over medium heat for 5-10 minutes. Typically, egg noodles cook very quickly. Wash fresh dill and chop finely. Add to the finished first course.

7. Pour hot chicken soup with egg noodles into tureens. Serve hot.

Enjoy hot noodles in a tasty and healthy broth on cold winter evenings!

Easy and incredibly healthy chicken and egg soup is what you need for a simple lunch! Noodles or vermicelli will add satiety to it.

A simple but very tasty and aromatic soup. This soup is especially delicious with homemade chicken.

Chicken (any parts) - 400 g;
Potatoes - 5 pcs;
Onion - 1 piece;
Carrots - 1 piece;
Raw eggs - 2 pcs;
Vermicelli - 3 tbsp;
Garlic - 1-2 cloves;
Salt, ground black pepper (to taste);
Vegetable oil - 3 tbsp;
Bay leaf - 1-2 pcs;
Water - 3.5-4 l.

Cover chicken (pieces) with water.

Bring to a boil, remove foam, add salt to taste. Cook over low heat for 20 minutes (if the chicken is homemade - 35-40 minutes). Cut the potatoes into small pieces.

Add the potatoes to the pan and cook with the chicken for another 20-25 minutes. Chop the onion and grate the carrots on a coarse grater. Fry in vegetable oil until soft, then add to the pan with chicken and potatoes. Also add vermicelli, bay leaf and chopped garlic.

Break the eggs into a deep container. Beat well with a fork.

Add the beaten eggs into the boiling soup in a thin stream, stirring constantly. When the soup boils again, turn off the gas. Leave the soup covered for another 10-15 minutes. Pour into plates, sprinkle with ground black pepper and herbs. Bon appetit!

Recipe 2: chicken broth soup with egg

Chicken soup with dumplings will appeal to both your older and younger household members. And its preparation will not cause you any difficulties.

1 kg chicken;
5 eggs;
3-4 tbsp. l. sifted flour;
greenery;
salt.

We wash the chicken carcass and boil it in slightly salted water until fully cooked. This will take about an hour. Attention: place the chicken in boiling water.

Boil three eggs and cool. Clean them and chop them into cubes.

Beat the remaining two eggs with a whisk and combine with the sifted flour. Mix the resulting mass thoroughly.

If you want the dumplings to be denser, mix a thick dumpling base.

When the chicken is ready, remove it from the broth and cut into portions.

Return the meat to the pan.

Lightly salt the dough and mix. Using two spoons, pinch off the dough to form dumplings and place in the pan.

After 5-7 minutes, add boiled eggs and chopped herbs to the soup. Salt it if necessary.

Boil the soup for a couple more minutes and remove it from the stove.

Chicken and egg soup is ready!

Recipe 3: Chicken soup with egg and noodles

Chicken soup with egg and noodles is a hassle-free soup that cooks very quickly. The taste is light but rich. For those who want to make the soup more hearty, you can add potatoes.

Water – 3 l
Chicken breast – 2 pieces (250-300 g)
Onion – 1 piece
Carrots – 1 piece (if the carrots are large, then half is enough)
Eggs – 2 pcs.
Vermicelli – 2-3 handfuls
Salt - to taste (about 1.5 teaspoons)
Ground pepper - to taste
Spices - to taste (I added dried dill, parsley, oregano and basil)

Pour water into a saucepan and put on fire. Wash the chicken and place in boiling water.

Simmer the chicken with the lid closed for 20 minutes. Once the chicken is cooked, remove it from the broth and leave to cool for 15 minutes.

While the chicken is cooling, wash and peel the vegetables. Cut the onion into small cubes and grate the carrots on a coarse grater.

Heat a little vegetable oil in a frying pan and add the vegetables. Immediately add a pinch of salt to the vegetables so that they release their juice and do not burn. Cover the pan with a lid and simmer the vegetables over low heat for 10-15 minutes.

Disassemble the cooled chicken into fibers; it is this cutting of the chicken that makes the soup the most delicious.

Place the broth back on the heat and bring to a boil. Place the shredded chicken, sautéed vegetables and vermicelli into the broth. Cook the soup for 5-7 minutes until the vermicelli is ready. If you are cooking soup with potatoes, then add the potatoes cut into strips along with sautéed vegetables and chicken, simmer the soup with potatoes for 15 minutes and only then add the vermicelli.

At this time, in a separate container, beat the eggs with a fork and add a little dried dill or parsley to them.

After the vermicelli is cooked, pour the eggs into the boiling soup in a thin stream. Stir immediately so that they disperse evenly.

Add salt, spices and pepper to the soup and stir.

Chicken soup with egg and noodles is ready. Leave it in the pan under a closed lid to brew for 5 minutes and you are ready to serve. You can decorate the soup with fresh herbs.

Recipe 4: Chicken sorrel soup with egg (step by step)

Chicken sorrel soup with eggs is a hearty, tasty and healthy first course. It is prepared quickly, and most importantly - all the ingredients are fresh from the garden with the most beneficial vitamins in their composition.

Chicken legs - 2 pcs.
Potatoes - 4-5 pcs.
Large carrots - 1 pc.
Large onion - 1 pc.
Egg - 3-4 pcs.
Sorrel - 2 large bunches.
Greens - 1 bunch (dill + parsley)
Young garlic - 1 small head
Peppercorns - 3-4 pcs.
Bay leaf - 2 pcs.
Salt - to taste

First you need to make the base - chicken broth and boil the eggs in advance. For this summer first course, I suggest chicken broth, as it will be the lightest, but at the same time it will add nutrition to the soup. And the chicken broth will be the most transparent and will harmonize beautifully with the greens.

The number of eggs can be any, for example, you can generally prepare it from 1 piece, whisking it thoroughly in a mug, and then pouring it into a hot broth to make a kind of thin web. I just love diced eggs in green sorrel soup, and for me in this case these two words (sorrel and egg) are synonymous.

To make our broth clean and transparent, do not forget to remove all the foam that rises as the water boils. The more thoroughly you clean it, the better the quality of the broth you will get.

When all the foam has been removed, it's time to season the water with salt and spices for a tasty and aromatic broth. Add 1.5 teaspoons of salt. This is enough for the meat, and we will further adjust the soup itself to taste.

You can add an onion and carrots to the bay leaf, pepper and garlic. In general, prepare the broth to your liking. You can even boil the legs in plain salted water. But for everyone to appreciate your sorrel soup, don’t skimp on the spices.

While the bird is boiling, it's time to prepare the vegetables. All of them should be cleaned, rinsed in water and cut. My cutting option is as follows: onions - into small cubes, potatoes - into medium cubes, carrots - into thin strips.

Prepare a fry from carrots and onions. In a frying pan in sunflower oil (1 tablespoon), initially fry the onion until transparent. Then pour in more oil (2 tablespoons) and add the carrots. Sauté vegetables until carrots are soft.

Allow the hard-boiled eggs to cool, then peel them. Cut them into small squares. You can use an egg slicer or do it with a knife.

Wash large bunches of sorrel thoroughly and dry them from water. Cut off long, tough stems. Cut the leaves into any width. But it’s better not to make big “rags”.

Finely chop a bunch of dill and parsley. The photo clearly shows the ratio of sorrel to other greens. Of course, the amount of dill and parsley can be increased, but don’t forget - sorrel is still a priority.

When the chicken is completely cooked, remove unnecessary spices from the broth and start adding vegetables. Next, it will not be difficult to cook the dish, since all the ingredients are almost ready, and the greens cook quickly. The potatoes go into the broth first. Let it boil and cook for no more than 2-3 minutes.

Then pour in the carrot and onion mixture.

When it boils, add chopped eggs.

Let the broth simmer a little over low heat and add all the sorrel. It immediately collapses and loses its bright green color.

Add greens after it. Boil the soup for 5 minutes. Before finishing cooking, taste it and add salt if desired.

Our dish should be eaten hot or warm enough. Cool sour cream goes perfectly with it.

Recipe 5, step by step: chicken noodle soup with egg

Chicken Noodle Soup with Eggs is a great first course to add variety to your everyday dinner table. The soup turns out very tasty, rich, aromatic. Try it, you and your family will definitely love this soup.

Chicken wings 2-3 pcs
Potatoes 3 pcs
Onion 1 piece
Carrot 1 piece
Noodles3 tbsp.
Chicken egg 1 piece
Salt to taste
Seasoning for soup to taste
Bay leaf 1 piece
Garlic 1 tooth.
Water2-2.5 l
Vegetable oil 2 tbsp.

Place chicken wings in a saucepan, add water, and bring to a boil. Add salt to the broth and cook the wings over low heat for 10 minutes.

Peel the potatoes and cut into pieces.

Chop the onion and carrots and place in a frying pan with vegetable oil.

Add noodles, soup seasoning, chopped garlic to the soup, add salt if necessary. Boil the soup for 10 minutes.

Crack the egg with a fork, add a little soup to it, stir.

Add bay leaf to the soup and pour in the egg mixture in a thin stream, stirring constantly. Boil the soup for another 1-2 minutes and turn off the gas. Let the soup brew for 10-15 minutes. Pour the finished soup into bowls and serve.

Recipe 6: sorrel soup with chicken broth and egg

It's fast, tasty, healthy. Amazing taste - with a pleasant sourness. And lots of fiber!

chicken - half;
potatoes - 3 pcs;
carrots - 1 piece;
onion - 1 piece;
sorrel - 100 grams;
bay leaf - 2 pcs;
salt - to taste;
seasonings - to taste;
chicken eggs - 1 piece;
green onion - to taste;
garlic - 2 cloves.

Cook the broth.

We take out what was cooked in the broth.

Chop the potatoes and throw them into the boiling broth.

We cut the carrots.

Chop the onion.

Fry the carrots and onions in sunflower oil and when the potatoes are almost ready, add them to the pan. You can add a washed bay leaf for flavor.

Add finely chopped boiled meat to the soup.

Let's not forget about the eggs and set them to boil. And let's start working with sorrel, wash it well and dry it.

I don’t know how much sorrel is needed in grams, but I buy at least 2 bunches from my grandmothers, and preferably 3. We chop it finely. I like to cut into strips rather than cubes (but this is purely a matter of taste).

Chop green onions or any herbs and garlic.

When the soup is ready (the potatoes are soft, you are satisfied with the taste of “salt”) - add sorrel, herbs and garlic. Literally half a minute and turn off the soup. Why do we need to overcook our greens? Let's keep maximum vitamins in it.

Mix. The soup is ready.

Without an egg, this soup will lose all its charm. You can add the raw egg directly to the pan, whisking it lightly, as you would for an omelette. Or you can do as I did - put the egg directly on everyone’s plate. So:

Recipe 7: Chicken noodle soup with egg

Large chicken thigh – 2 pieces
Potatoes – 1 piece, larger
Carrots – 1 piece, small
Onion – 1 piece, small
Vermicelli small
Chicken egg – 1 piece
Salt, black pepper, bay leaf, herbs

Prepare the broth. Pour cold water over the chicken and bring to the boil. As soon as it starts to boil, reduce the heat to thoroughly remove any foam that forms. It is important that it does not boil over immediately, otherwise all the scum will remain in the broth. When the scale has stopped collecting, you can immediately salt it well; if there are still foams, they will rise to the surface.

When it boils well, add a whole potato, onion, carrot (I cut it into several pieces to make it boil better), bay leaf and black peppercorns into the broth and cook until the chicken is cooked, about 40 minutes.

Remove the onion, potato and carrot from the broth and discard the onion. Mash the potatoes and carrots well with a fork into a paste and add them back to the broth.

Remove the meat, cut into small pieces and return to the pan. Bring everything to a boil. Then add vermicelli, it cooks very quickly, simmer for about 5 minutes.

During this time, break the egg into a bowl and shake well with a fork. Add to the boiling soup, stirring vigorously, the egg will immediately curdle. Add the greens, let simmer for three minutes and you're done!

Recipe 8: chicken soup with potatoes and eggs (with photo)

This soup is suitable for anyone who is sick, because after hot chicken broth you will feel much better and you will feel warm inside.

soup set 1 piece
potatoes 500 g
horns 100 g
onion 1 piece
salt to taste
egg 2 pcs
greens to taste

Let the soup set simmer, periodically skimming off the foam. Advice: it is better to remove the foam with a strainer rather than with a spoon, because with a sieve you do not reduce the broth and clean it better than with a spoon.

Salt the water.

Cut the potatoes into small cubes.

Cut the onion into cubes.

Fry the onion in a frying pan until golden brown.

We take out the chicken and set it to cool.

Pinch off the meat from the bones.

Throw the potatoes into the pan. After 5 minutes, throw in the horns. Stir occasionally. Throw in the fried onions and chicken.

Let the eggs boil.

We peel the eggs, cut them in half and put them in the soup.

Chop the greens and sprinkle over the soup. Bon appetit!

Rollton noodles are my lifesaver.

I always make sure that I have it in stock at home, because I often make light soups for children from it.

I can cook it as a side dish, but again due to time constraints, it literally takes 3-4 minutes to cook.

But I rarely make side dishes from it.

Still, it sticks together, and I consider this a minus.

I use it most often to make noodle soup.

In our stores and on the market, this product is sold at a price of 55-65 rubles.

There are only 6 of these briquettes in a large package.

To prepare soup, I usually use 1 briquette for 1.5-2 liter pans.

I like thin, light soups; for those who like thick soups, use 2 briquettes per 2 liter pan.

The noodles cook quickly, so I don’t cook them in reserve or leave them behind.

I think that these noodles should be eaten immediately after cooking. The next day it’s not so tasty.

For the noodles I prepare chicken broth (boil chicken cut into pieces in salted water)

Add onions, carrots

I break 1 briquette of noodles in my hands (otherwise there will be one long noodle!))

and 3-5 minutes before the end of cooking, add to the pan.

You can add greens.

That's it, the noodles are ready!