Noodle broth is a simple, but tasty and healthy dish for lunch. It is nourishing and at the same time easy, so it will suit even those who watch their weight.
Noodle broth - basic principles of cooking
Basically, the broth is made from chicken, because it is from poultry that it is especially tasty and light. Lovers of hearty dishes can cook broth on pork or beef.
Meat is washed, put in a saucepan, cut into portions, poured with water and put on a moderate fire. It is very important to carefully remove the foam at the time of boiling, so that the broth is transparent. For flavor put it in peeled carrots and onions, as well as greens. Continue to boil the broth over low heat to avoid intense boiling.
Then remove the vegetables and herbs, remove the meat, and filter the broth itself.
Noodles can be used purchased, or cook homemade. Stir dough on eggs. Then it is rolled into a thin layer, then rolled into a roll and cut into thin strips. You can also use a special machine that will cut the dough into thin noodles. The finished product is laid out on the table and lightly dried.
Spread the meat into the boiling broth, separating it from the bone and cutting it into small pieces. Add noodles and cook literally about five minutes.
Hot broth with noodles is immediately laid out on plates, and served, putting a pinch of finely chopped fresh greens.
Recipe 1. Noodle Broth
Ingredients
500 grams of chicken meat;
salt;
three potatoes;
30 ml of sunflower oil;
bulb;
ground black pepper;
carrot;
a bunch of fresh greens;
noodles - 100 g;
two bay leaves.
Method of preparation
1. Rinse the chicken meat, cut into chunks and place in a medium-sized pan. Fill the chicken with water and place on the stove. As soon as the broth begins to boil, carefully remove the foam. Twist the fire and boil for forty minutes. 2. Peel the potatoes, wash and chop them into small pieces.
3. Season broth with black pepper and place a bay leaf.
4. Peel vegetables. Crumble onion finely. Coarse grated carrots. Pass vegetables in hot vegetable oil until golden brown.
5. Remove the meat, cool it, separate it from the bone and tear it into small pieces. Send the chicken fillet back to the pan.
6. Fry vegetable and potatoes in broth. Continue cooking until the potatoes are ready.
7. Add noodles, stir and two minutes later remove from heat. A bunch of greens, rinse and finely crumble. Add to the broth. Spread hot on plates.
Recipe 2. Home-made noodle broth
Ingredients
Dough
three large eggs;
salt;
350 g of wheat flour.
Bouillon
1.2 kg of chicken;
Bay leaf;
onion head;
black pepper;
carrot.
Method of preparation
1. From eggs and flour knead a very cool dough. We put it in a plastic bag and leave for an hour.
2. Divide the dough into six parts and roll each into a very thin layer. Dry them for half an hour. Flour and roll into a roll. Cut into thin strips. We disassemble by hand and leave on the table so that it dries slightly.
3. Wash the chicken, cut into portions, and fold into the pan. We put on a moderate fire, fill with cold water. As soon as the content starts to boil, remove the skimmer with a slotted spoon.
4. Peel the carrots and onions and put them in the broth. We also send bay leaf here. We twist the fire and cook, not allowing intensive boiling, for a couple of hours.
5. Remove vegetables and chicken from the broth. Cool the meat, separate it from the bone and disassemble it into small pieces. Strain the broth, pour into the pan, put the meat and set on a slow fire.
6. As soon as the contents begin to boil, lay out the homemade noodles and cook for about five minutes. Remove from the stove, lay out on plates and serve, putting in each pinch of fresh, finely chopped greens.
Recipe 3. Broth with noodles and mushrooms
Ingredients
300 g chicken breast;
fresh herbs;
50 grams of noodles;
salt;
200 g of champignons;
spices;
three potatoes;
lean oil;
bow - head.
Method of preparation
1. Wash my chicken breast, put it in a saucepan and pour cold water over it. We put on medium heat, bring to a boil, and carefully collect the foam. Reduce the heat, salt and cook for 20 minutes. We take out meat, we sort on fibers and again we return to broth.
2. Peel carrots and onions shred as small as possible. Fry vegetables in vegetable oil until golden brown, constantly stirring.
3. Mushrooms wipe with a damp sponge and cut into thin plates. Add the mushrooms to the roasted vegetables, stir and simmer for about ten minutes. Shift fried in a saucepan with broth.
4. When the contents begin to boil, add the noodles, salt, season with spices and cook for ten minutes, stirring occasionally. Remove from heat, cover with a lid and leave to stand for a quarter of an hour.
Recipe 4. Noodle and cheese broth
Ingredients
400 g chicken meat;
vegetable oil;
150 grams of noodles;
salt;
two processed cheese;
2.5 liters of drinking water;
sweet pepper pod;
a slice of white bread;
bow - head.
Method of preparation
1. Put the washed chicken meat in a saucepan, cover with water and put on medium heat. Carefully collect the foam with a skimmer when the contents begin to boil. Cook over low heat for about forty minutes.
2. Clean and finely chop the onion head. Fry in vegetable oil until transparent.
3. Free the pod of sweet pepper from the stem and peel off the seeds. Cut the flesh of the vegetable into small cubes.
4. Grind processed cheese.
5. Remove the chicken meat from the broth and cool. Place the sweet peppers, fried onions and melted cheese in a saucepan. Stir until cheese melts. 6. Separate the chicken meat from the bones, disassemble into small pieces and place in the broth.
7. Add noodles to the pan, stir and cook for another three minutes.
8. Slice white bread into cubes and dry in the oven. Serve the broth, putting the crackers in the bowl.
Recipe 5. Rice noodle soup
Ingredients
700 g chicken;
100 grams of rice noodles;
1 g soybean sprouts;
1/2 bunch fresh mint;
bunch of green onions;
chili peppers;
half lime
Method of preparation
1. Divide the chicken into portions, fold into a saucepan, pour in water and cook until boiling. Carefully remove the foam and put half of the chopped chili pepper. Cook until cooked meat, avoiding intense boiling. For ten minutes, add the soybean sprouts.
2. Remove the chicken from the broth, cool, remove the skin and separate the pulp from the bones. Send the meat back to the pot.
3. Separately boil rice noodles, adhering to the recommendations on the package. Put the noodles in the broth.
4. Put ready-made noodle broth on plates. Add mint leaves to each, finely chopped green onions and squeeze lime juice.
Recipe 6. Egg pancake noodle soup
Ingredients
chicken bouillon;
lean oil - 10 ml;
two large eggs;
salt;
fresh greens.
Method of preparation
1. Eggs are shaken with a fork until a homogeneous mixture is obtained.
2. Pour with a spoon on a well-heated pan to make a thin pancake. Fry on both sides to ruddy.
3. Let the cooled egg pancakes roll up and finely chop. We disassemble the strips by hand.
4. Put the egg noodles in a plate and fill it with boiling broth. Pepper, salt and add chopped fresh herbs.
Recipe 7. Buckwheat Noodle Broth
Ingredients
80 grams of buckwheat noodles;
1 chicken breast;
carrot;
onion head; 200 g of green beans;
4 bay leaves;
pod pepper Bulgarian.
Method of preparation
1. Place chicken breast in a saucepan, cover with water, lightly salt, add bay leaf and cleaned onion. Cook over low heat for an hour. Do not forget to remove the foam in time.
2. Free the pod of the Bulgarian pepper from the stem and the seeds. Cut into strips. Peel the carrots and cut them into circles. Chop the green beans into small strips.
3. Take the chicken out of the broth and leave to cool. Cut the meat into small pieces. Send the vegetables and chicken to the broth. Cook for ten minutes.
4. Add buckwheat noodles to the broth and continue cooking for the same amount of time. Remove the pan from the stove and pour the broth into plates.
Noodle Soup - Tips and Tricks
The broth will turn out to be transparent if you cook it over low heat, avoiding intensive boiling.
For aroma, add fresh greens, bay leaf and peppercorns to the broth, tied in a bunch.
Do not cook noodles for a long time, otherwise the broth will turn into porridge.
Serve the noodle broth with croutons or croutons.
Be sure to remove the chicken from the broth and strain it. Separate the meat from the bones and send it back to the broth so that no bones can be seen during the meal.
