Soup with noodles, chicken, and potatoes: the best recipes. Soup with noodles, chicken, and potatoes in a multivariate

It would seem that there is no difficulty in making soup with noodles, chicken, and potatoes. Experienced cooks can cook it even in a half-sleep. However, quite often, even if all the recommendations are followed, something "stolovskoye" is obtained, which is only useful to fill the belly to a very hungry person. In addition, the simplest recipe will satisfy not everyone. And if you add just a couple of extra ingredients, your soup with noodles, chicken, and potatoes can satisfy even the gourmet.

Cooking Secrets

As you know, the basis of any first dish is broth (or vegetable broth). And how delicious you get soup, first of all it depends on the broth. Its transparency must be irreproachable! So the removal of foam is done extremely carefully; You can "pull" the turbidity, as they do, preparing a cold.

Do not forget about the nutritional value of soup with noodles, chicken, and potatoes. Caloric content, reaching 161 kcal, can be reduced by choosing a more lean chicken (breast), taking off the skin before cooking and draining the first broth.

Another subtlety: if you cook for a long time in a soup of any kind of pasta, it becomes turbid and becomes less attractive externally. Therefore, after the noodles are laid, cooking continues very little. To make it welded, you can buy a "quick" option. Or leave the dish "ripen" under the lid for ten minutes.

If by chance you over-salted the soup, do not add water to it - the taste will worsen several times. It is better to put a handful of rice in it in the gauze: the groats will extract excess salt, but on taste it will not affect at all.

Children's noodle soup

It is so called because it was intended to be fed exclusively to children at the tenderest age. However, he is also useful for those who follow weight. And any adult willingly bites off such soup with noodles, chicken, and potatoes. The recipe is extremely simple: any part of the bird, for example, the leg, is taken with cold water and put on the stove. How to boil, holds a couple of minutes on fire, after which the water is replaced fresh with the addition of two small whole onions, fresh parsley and onions. When the broth is ready, the greens are removed from it, and in its place are placed carrot circles and cubes of five potatoes. With almost full availability of vegetables, noodles are poured in - not too much, so that the soup does not turn into a mess. After five minutes, the plate is turned off, and the dish is left on it for another quarter of an hour.

Chicken soup "Red"

Those who are not inclined to calculate calories too carefully should like this soup with noodles, chicken, and potatoes. A half-kilogram chicken breast cooks broth with a whole onion and parsley root. At the same time, a roast is made of grated carrots and chopped onion bulbs. From the ready broth, vegetables and meat are taken out. Onions with parsley are thrown out, the breast is cut into cubes or broken into fibers - it will return to the ready-made soup. Two small potatoes are poured into the room. After boiling, a roast is added to it. In a separate frying pan, almost dry, literally with a few drops of butter, the noodles are quickly fried to a light blush and poured into the almost ready soup. Thanks to this pasta processing, the dish gets a beautiful golden brown color, and the noodles are brewed very quickly. Salt, pepper, greens, laurel - and in two minutes you can call for dinner.

Italian soup

The Italians have their own view on how to cook soup with noodles, chicken, and potatoes. The recipe tells you to boil a quarter kilogram of macaroni separately and drain in a colander, after filling with a spoon of olive oil. From a half-kilogram of chicken, according to all the rules, broth is cooked, into which potato cubes are poured. Two celery stalks, a large bell pepper, an onion and a can of tomatoes in their own juice are finely chopped. All vegetables, except tomatoes, are fried and added to the potatoes. There are also laid tomatoes (their juice - too) and noodles. A glass of low-fat cream poured in; Soup gets warm, but does not boil - at this temperature, creams may curl up. Already spilled on plates, it is sprinkled with shabby cheese. Feel like an Italian!

Multivorous soup noodles

Owners of new kitchen equipment can easily prepare soup with noodles, chicken, and potatoes in a multivark. For this, carrots and onions are ground - one piece each. In the baking mode, they are fried until half-transparent - about ten minutes. After that, chicken pieces are added, about half a kilogram, and the same time is cooked in the same mode - so when you cook, it's guaranteed there will not be foam, and the dish itself will be much tastier. Next in the bowl are put noodles, three sliced potatoes, salt and selected spices. Water is poured (about one and a half liters) and for an hour put in a quenching regime. After the timer signal, the laurel is laid in the device and the lid closes again: noodle soup, chicken, and potatoes should stand in the multivark for twenty minutes.