It would seem that there is no difficulty in cooking soup with noodles, and chicken, and potatoes. Experienced culinary specialists can cook it even half asleep. However, quite often, even if all the recommendations are followed, something “canteen” is obtained that is suitable only to fill the stomach of a very hungry person. In addition, the simplest recipe will satisfy not all. And if you add a whole couple of additional ingredients, your soup with noodles, and chicken, and potatoes can satisfy even a gourmet.
Culinary secrets
As you know, the basis of any first dish is broth (or vegetable broth). And how tasty you get the soup, first of all, depends on the broth. Its transparency must be impeccable! So that removal of foam is made extremely carefully; you can "pull off" the turbidity, as they do, preparing jellied meat.
Do not forget about the nutritional value, which has a soup with noodles, and chicken, and potatoes. Calorie content, reaching 161 kcal, can be reduced by choosing a leaner chicken (breast), peeling it before cooking and draining the first broth.
Another subtlety: if you cook pasta of any kind in soup for a long time, it becomes cloudy and becomes less attractive in appearance. Therefore, after laying the noodles, cooking continues very little. To make it cook, you can buy a “quick” option. Or leave the dish "ripen" under the lid for ten minutes.
If you accidentally salted the soup, do not add water to it - the taste will deteriorate several times. It is better to dip a handful of rice in gauze in it: the cereal will draw out excess salt, but it will not affect the taste at all.
Baby noodle soup
It is so called because it was supposed to be fed exclusively to children at the most tender age. However, it also comes in handy for weight watchers. And any adult eagerly bites such a soup with noodles, and chicken, and potatoes. The recipe is extremely simple: any part of the bird, for example, a ham, is taken, poured with cold water and put on the stove. As it boils, it is kept on fire for a couple of minutes, after which the water is replaced by fresh water with the addition of two small whole onions, fresh parsley and onion-feather. When the broth is ready, the greens are removed from it, and in its place are laid circles of carrots and cubes of five potatoes. When the vegetables are almost completely ready, noodles are poured - not too much so that the soup does not turn into porridge. Five minutes later, the stove turns off, and the dish is left on it for another quarter of an hour.
Chicken soup "Ginger"
Those who are not inclined to calculate calories too carefully should like this noodle soup, and chicken, and potatoes. A broth with a whole onion and parsley root is cooked from a half-kilogram chicken breast. At the same time, frying is made from grated carrots and onions chopped into squares. Vegetables and meat are taken out of the prepared broth. Onions with parsley are thrown out, the breast is cut into cubes or sorted into fiber - it will return to the already prepared soup. Poured sticks of two large potatoes. After boiling, frying is attached to it. In a separate frying pan, almost dry, with just a few drops of oil, the noodles are quickly fried to a slight blush and poured into an almost ready soup. Thanks to this processing of pasta, the dish takes on a beautiful golden brown color, and the noodles are cooked very quickly. Salt, pepper, herbs, lavrushka - and in two minutes you can call for dinner.
Italian soup
The Italians have their own views on how to cook noodle soup, and chicken, and potatoes. The recipe tells a quarter kilogram of pasta to boil separately and strain in a colander, seasoning with a spoonful of olive oil. From a half kilogram of chicken, by all rules, a broth is cooked in which potato cubes are poured. Two celery stalks, large bell pepper, onion and a can of tomatoes in their own juice are finely chopped. All vegetables except tomatoes are fried and added to potatoes. There are laid tomatoes (their juice - too) and noodles. A glass of low-fat cream is poured; the soup warms up, but does not boil - at this temperature cream may curdle. Already spilled on plates, it is sprinkled with grated cheese. Feel like an Italian!
Multi Cooking Noodle Soup
Owners of new kitchen equipment can easily cook noodle soup with chicken and potatoes in a slow cooker. For this, carrots and onions are chopped - one by one. In the baking mode, they are fried until translucent - about ten minutes. Next, pieces of chicken are added, about a half kilogram, and they cook in the same mode the same time - so you will not be guaranteed to form foam during cooking, and the dish itself will be much tastier. Next, noodles, three chopped potatoes, salt and the spices you selected are placed in the bowl. Water is poured (about one and a half liters) and put into quenching mode for an hour. After the timer signal, a lavrushka is put into the apparatus and the lid is closed again: the soup with noodles, and chicken, and potatoes should stand in the slow cooker for about twenty minutes.