The chicken and noodles soup is a winter classic to overcome the cold or for any other time when you feel like a tasty treat. There are several ways to prepare it depending on whether you like it creamy, spicy or just different. To learn how to cook a fantastic chicken and taglioni soup, here are some suggestions.
Ingrediants
Simple Soup
- 2 large chicken breasts
- 4 diced carrots
- 4 chopped celery stalks
- 3/4 of a white onion
- 3 stalks of fresh onions
- 1 teaspoon of garlic powder
- 1 teaspoon of black pepper
- 1 teaspoon of salt
- A hint of seasoning for game
- 2 cups of egg noodles
- 2-3 low sodium bouillon cubes
- 1 tablespoon of butter
Creamy Soup
- 2 quarts of water
- 2-3 chicken breasts
- 1/2 sweet onion, sliced
- 2 teaspoons of salt
- 1 teaspoon of spiced salt
- 1 teaspoon of onion powder
- 2 bouillon cubes
- 3 medium carrots, sliced
- 2 celery stalks chopped celery
- 1 bay leaf
- 2-3 cups of egg noodles
- 1/2 cup of butter
- 1/2 cup of flour
- 2 cups of milk
- 2 cups of full fat cream
- 1 teaspoon of spiced salt
- 1/2 teaspoon of salt
Spicy Soup
- 1 small whole chicken
- 2 quarts of water
- 90 gr of smoked cooked ham
- 1 minced ginger root
- 4 crushed cloves of garlic
- 1 stalk of lemongrass
- A little cilantro
- 1 sprig of mint
- 6 spring onions
- 1 finely sliced golden onion
- 2 medium carrots, sliced
- 1 Chinese cabbage, sliced
- 1 Thai chili
- 1 cup of dry noodles
- 3 tablespoons of fish sauce
- 1/4 cup of lime juice
- 1 tablespoon of soy sauce
- Salt to taste.
Mexican soup
- 1 sliced chicken
- 1 bay leaf
- 1/2 tsp ground cumin
- 1/2 teaspoon of granular garlic
- 1/2 teaspoon of salt
- 2 tablespoons of vegetable oil
- 2 cans of dried vermicelli
- 1 chopped white onion
- 1 large green pepper, seeded and chopped
- 1 cans of tomato sauce
- Coriander or chilli for garnish
Steps
Method 1 of 4: Simple Soup
Step 1. Place the chicken breasts and a part of celery, carrots, onions and parsley in a large pot
Chop every single ingredient apart from the chicken breasts.
Step 2. Cover with water and add seasonings
Add 1 teaspoon of garlic powder, one teaspoon of black pepper and one teaspoon of salt.
Step 3. Bring to a boil and lower the heat
Then cover and simmer for an hour. This way the ingredients will mix and you will get the chicken broth.
Step 4. Foam as the foam surfaces
In this way the broth will be even tastier.
Step 5. Remove the chicken and place it on a plate to cool
Step 6. Drain the broth into a bowl
Then transfer it back to the pot and over the fire.
Step 7. Add the stock cubes and let them melt and bring them back to the boil
Add more seasoning to taste.
Step 8. Remove any bones from the meat and set aside
Once the chicken is in the soup, it should be completely boneless.
Step 9. Chop carrots, onions and celery and sauté them with a spoonful of butter
Let them go until they are soft. It will take about 5 minutes.
Step 10. Add the cooked chicken, carrots, celery and onion to the broth and let it go another 5-10 minutes or until soft
After five minutes you can start tasting the carrots.
Step 11. Add 2 cups of egg noodles and cook uncovered for 10-12 minutes or until pasta is soft
Step 12. Serve
This tasty simple soup can be served alone or accompanied by bread.
Method 2 of 4: Creamy Soup
Step 1. Fill a large pot with two quarters of water
Step 2. Place 2-3 raw chicken breasts in the water
The total weight of the meat should be about one kg.
Step 3. Add half sweet onion
This will give the chicken a delicious flavor.
Step 4. Add the two salts, onion powder, nuts, carrots, celery and a bay leaf
Stir to blend the flavors.
Step 5. Cover and cook over medium-high heat for about an hour
You can also cook the soup over high heat. The time needed will favor the combination of flavors.
Step 6. Uncover the pot
Step 7. Remove the bay leaf and chicken breasts
Chop the meat into small pieces (no more than 2.5 cm).
Step 8. Add the noodles and more water
For 2-3 cups of pasta you will need an extra cup of water.
Step 9. Boil for another 20 minutes
If too much water evaporates, you can always add more.
Step 10. Get the fat cream milk out
Mix two cups of each by beating them well with a whisk or fork.
Step 11. Melt half a cup of butter in a skillet over medium high heat
It will take about 2-3 minutes.
Step 12. Add half a cup of flour
Mix it with the butter to form a "roux". Cook for another couple of minutes.
Step 13. Add cream and milk to the flour
Stir constantly. When you have mixed the half cup of milk well, you can add the other half. Continue until the mix becomes creamy.
Step 14. Add a teaspoon of garlic ½ of salt
This will give the sauce a strong flavor.
Step 15. Throw the chicken into the soup once the noodles are cooked
Step 16. Pour the béchamel
Stir until everything is well blended. If the soup is not thick, keep stirring over medium heat until it reaches the desired consistency.
Step 17. Serve
Enjoy this creamy chicken soup while it's hot.
Method 3 of 4: Spicy Soup
Step 1. Chop a whole chicken (900-1 kg) Using a sharp knife separate the breast from the carcass and set aside
Discard the skin. Cut the thighs and set them aside. Use a cutlass to cut the body into small pieces.
Step 2. Move the chicken carcass and thighs to a large pot
Step 3. Add the ham, ginger, garlic, lemongrass, coriander, mint and spring onions
Give it a stir.
Step 4. Cover everything with water and bring to a boil over high heat
Once the water mumbles, you can reduce the heat and skim it, adding more water to fall as needed.
Step 5. Cook for 45 minutes
This way the flavors will mix.
Step 6. Add the chicken breast and cook another 10 minutes
Step 7. Drain the broth through a fine mesh strainer
Step 8. Remove thighs and chest
Set them aside on a plate. Discard the other parts of the chicken.
Step 9. Now add hot water to the broth to bring it back to two quarters of the pot
Step 10. Rinse the pot first then return the filtered broth to the heat
Step 11. Add onions, carrots, cabbage and Thai chili
Boil everything. Then cook until the vegetables are soft.
Step 12. Add a cup of rice noodles and cook for five minutes
Depending on the instructions on the package, you may need to cook them more.
Step 13. Break the chest and thighs apart
Once the chicken is cold enough to handle, use your hands to break it up. Remove bones and skin.
Step 14. Add the fish sauce, lime juice, soy sauce to the meat
Throw into the pot. Season with salt.
Step 15. Garnish
You can add cilantro and mint in addition to the green stems of 6 spring onions.
Step 16. Serve
Enjoy the spicy soup while it is hot.
Method 4 of 4: Mexican soup
Step 1. Combine chicken and spices in a saucepan
Slice the meat and season it with the spices and a bay leaf in addition to the salt.
Step 2. Cover and let it boil
Put enough water to submerge everything. Boil for about half an hour.
Step 3. Drain and set the broth aside
It will be used for the soup.
Step 4. Heat 2 tablespoons of oil in a pan
You can do this while the chicken is still boiling.
Step 5. Sauté 2 cans of chopped dried vermicelli in oil for 3-4 minutes over medium heat
Keep stirring until the pasta is slightly brown.
Step 6. Add a chopped onion and green pepper to the pasta
Continue cooking until the onion is translucent (another 3-4 minutes).
Step 7. Add the vegetables to the chicken
Step 8. Pour in the broth and can of passata
Cover the ingredients with the broth.
Step 9. Stir well until the vermicelli are cooked through
This should take around 8-10 minutes.
Step 10. Flavor
Add more cumin, salt, and garlic to taste.
Step 11. Garnish
For decoration, add a sprinkle of coriander or jalapeño.
Step 12. Serve
Enjoy it on its own or accompanied by triangles of tortillas.
Advice
- Add the seasonings a little at a time, always tasting. Season until the broth is the way you like it.
- If you've never made chicken broth, don't be afraid of the bland flavor before adding the nuts and seasonings. Basically, it will taste like water and vegetables but as soon as you start seasoning it will bring out the essence of the meat and vegetables you used.
- Use cheesecloth to strain the broth if necessary.
