Soup with egg and noodles is one of the most economical options for preparing the first dish. Even avid gourmets do not give up vermicelli soup. But it is much tastier and more pleasant to eat this first dish, cooked on a real chicken broth. Recipes for chicken soup with noodles and eggs in most cases are similar. However, each individual dish has a certain zest. That is why all the options for its preparation remain beloved and in demand. We will also learn (or recall) how to cook soup with eggs and noodles using chicken stock.
With potatoes
A nutritious dish that can saturate for a longer time will turn out if you cook such a soup with the addition of potatoes. And now we will glance over the cabinets in the kitchen and look in the refrigerator in search of the necessary components for this dish. Having discovered a shortage of an element, we purchase this product and follow our goal - we cook.
Products for chicken soup with vermicelli, with egg and potatoes
- Chicken thighs or other parts of the bird suitable for the dish - 300-500 grams.
- Pure water for the base is three liters.
- Three to four medium diameter potatoes.
- Not a very big bulb.
- Vermicelli - fifty grams.
- Eggs - one or two.
- Favorite seasonings with vegetables, if you want a brighter dish. You can take one small carrot, but you can perfectly do without its use - a matter of taste.
- Laurel leaf - 1 piece.
- Salt to taste.
- Greens - optional.
We will prepare all products
In order not to lose a lot of time in the cooking process, it is better to pre-process the ingredients used in half. The recipe for egg and noodles soup in this case will seem even easier and faster. The processed elements of the future soup are laid out in separate containers in the preparation process.
We clear the onion from everything inedible. Shred it not too large.
If during the preparation of chicken soup with vermicelli and with an egg, carrots are supposed to be used, then we also wash it. We clean the root crop. We rub on any grater or cut into circles, segments or cubes.
Potatoes are thoroughly washed and peeled from their surface. We cut root vegetables into cubes or cubes.
We rinse the greens (if we add) and, shaking off the excess liquid, cut in advance.
Cooking Chicken Meat
We wash meat products. We put them in a pot and, pouring water, put on the stove. We will cook the chicken for one hour. To make chicken soup with noodles and eggs more transparent and more beautiful, we remove the scale that accumulates during the boiling process. Do not set the burner temperature too high. Moderate boiling promotes more even boiling of chicken. A few minutes before the meat ingredient is ready, salt the broth to taste. Soup with meat, with egg and noodles will be nicer to eat if the meat, as soon as it is cooked, is removed from the pan. We do this in order to take the flesh from the bone and return it to the broth. Did you use chicken breast or fillet for soup? Then the task is simplified: take out, cut into the necessary pieces and return to the pan. The basis for the perfect first course is ready! We proceed to its further preparation.
Cook soup
Potatoes are sent to the hot broth. We put a bay leaf there. After boiling, we detect ten minutes: potatoes should be cooked so much. We try the contents of the pan to salt. If necessary, add it. Do not forget to collect the foam and also remember the power of boiling.
Now we introduce onions and carrots (if we use this root crop). Seasoning with vegetables goes to a common pot at this moment too. Cook for five minutes.
Preparation of egg whipping and final stages of preparation
At this time, do not get lost and prepare an egg lining for soup. Break the eggs into a bowl and beat them with a whisk. Ordinary table fork also copes with this task. On the taste of the soup will not affect the way to prepare the lining.
After making sure that the potatoes are completely ready, without turning off the stove, pour the vermicelli into the pan and mix lightly to avoid gluing. And now, in a thin trickle, sometimes interrupted, pour the egg mixture into the soup. At the same time, gently stir the broth. The result is egg flakes (or curls). For a moment the soup is still boiling lightly. Turn off the stove. Sprinkle with herbs. Let the dish brew for five to ten minutes. We serve to the table.
How to make soup with egg and noodles: the second way
Dish composition
- Two medium chicken thighs.
- Two larger potatoes.
- Carrot - 1 piece.
- The onion is small.
- Egg - 1 piece.
- Shallow noodles - half a glass.
- Salt and pepper.
- Laurel leaf and other favorite seasonings for chicken soup.
Step cooking
Step number one. We rinse the meat and fill it with cold clean water, bring it to a boil. From a moderately boiling broth you need to carefully descale. Salt the broth and drop a laurel leaf into it for flavor.
Step number two. Until the broth boils, we prepare root crops for chicken soup with vermicelli and egg. Hardly wash the potatoes. We do the same with carrots. We peel the husk from the onion and cut off the tail and the part from which the roots usually sprout.
The third step, for many unusual. Potatoes cut in half in half. Peel the carrots and cut into three parts. We also send the onion to boil directly in the broth as a whole, along with root vegetables and meat. The total cooking time for chicken and root vegetables is forty minutes.
Fourth step. We take out the meat from the finished broth and separate it from the bones. Cut into the necessary pieces and put in a separate bowl. We take the vegetables out of the broth into a separate cup too. Filter the broth itself and, returning to the pan, add pieces of meat.
Step Five Throw the onion: she did an excellent job and gave her juice and flavor to the future soup. Knead the potato using a fork. We do the same with carrots. We send the crushed vegetables to the pan.
Sixth step. We turn on the stove again and put a saucepan with future soup on it. Let us lightly boil its contents and pour in vermicelli. Without hesitation, beat the egg in a bowl with a fork and put it in a saucepan with a trickle, not forgetting to mix its contents.
Step number seven. Sprinkle soup with chopped herbs and other fragrant seasonings, boil for half a minute or three minutes (depending on the thickness of the vermicelli). We turn off the stove and convene our beloved people for a delicious dinner.
Vegetable-fried chicken soup
Often, this particular recipe is preferred. However, this is not surprising: the soup turns out to be bright and satisfying. Products are needed standard, namely:
- T-bone chicken meat or pulp.
- Potatoes - five to eight tubers.
- One bright large carrot.
- A pair of chicken eggs - to kill.
- Vermicelli - 50-100 grams.
- Garlic - a pair of cloves.
- Bulb onions.
- Laurel leaf.
- Pepper and salt to taste.
- Refined vegetable oil - for cooking roasting.
Recipe Execution Sequence
After washing the chicken, cook the base for the soup for an hour. Do not neglect the removal of collecting scale. At the end of cooking, salt the basis for the future soup.
Peel and chop the potatoes in any way. Do not cut too finely, but large pieces in the soup are not very appropriate.
We wash the carrots, peel the peel and three on a grater of any fraction. You can just cut this root crop the way you are used to.
Prepare the onion for frying: peel, rinse with water and cut it.
Peel the garlic and push it through the press.
We heat the frying pan, pour the oil and, waiting for it to bake, put the carrots and onions. Fry vegetables to a golden shade of onion and a more amber shade of carrots. Sometimes we mix the contents so as not to spoil the color of the future soup.
Once the meat is cooked, remove it from the bowels of the pan. Filter the resulting base for the first course and return it to our dishes. Separate the meat from the bone and send it back to the soup.
We introduce and boil the potatoes almost to the finished state. It should almost boil, but be slightly hard.
Add carrot and onion frying right now. Next, add pepper, salt (if necessary) and other spices. Do not forget about the bay leaf. At this time, the soup should boil slightly so that its structure is not disturbed.
We fall asleep vermicelli. Keep the pan on the stove for another five minutes. Introduce crushed garlic.
In a deep bowl or cup, lightly beat the egg mixture of two eggs. Add, as in previous recipes, a thin stream. If you make a mistake, then dumplings will float in your soup instead of flakes. Therefore, we are not in a hurry doing such jewelry work. Stir in the process of adding chicken soup.
Add chopped greens. Turn off the stove and let the soup brew for a few minutes.