Noodle broth is a simple but tasty and healthy meal for lunch. It is satisfying and at the same time light, so it is suitable even for those who monitor their weight.
Noodle broth - basic principles of preparation
Basically, the broth is made from chicken, since it is from the bird that it is obtained especially delicious and light. Fans of hearty dishes can cook the pork or beef broth.
The meat is washed, put in a pan, cut into portions, poured with water and put on moderate heat. It is very important to carefully remove the foam at the time of boiling, so that the broth is transparent. For flavor, they put peeled carrots and onions, as well as greens. Continue to cook the broth over low heat so that there is no intense boil.
Then vegetables and greens are removed, meat is removed, and the broth itself is filtered.
You can use the noodles purchased, or cook homemade. Cool dough is kneaded on the eggs. Then it is rolled into a thin layer, then rolled up and cut into thin strips. You can also use a special machine that cuts the dough into thin noodles. The finished product is laid out on the table and slightly dried.
In a boiling broth, spread the meat, separating it from the bone and cutting into small pieces. Add the noodles and cook for literally five minutes.
Hot broth with noodles immediately laid out on plates, and serve, putting a pinch of finely chopped fresh herbs.
Recipe 1. Noodle Broth
Ingredients
500 g of chicken;
salt;
three potatoes;
30 ml of sunflower oil;
bulb;
ground black pepper;
carrot;
a bunch of fresh herbs;
noodles - 100 g;
two bay leaves.
Cooking method
1. Rinse the chicken meat, cut into pieces and put in a medium-sized pan. Fill the chicken with water and place it on the stove. Once the broth begins to boil, carefully remove the foam. Turn the heat on and cook for forty minutes.
2. Peel, wash, and chop the potatoes in small pieces.
3. Season the broth with black pepper and lay the bay leaf.
4. Peel the vegetables. Chop the onion finely. Coarsely grate the carrots. Sauté the vegetables in warmed vegetable oil until golden brown.
5. Remove the meat, cool, separate it from the bone and tear it into small pieces. Send the chicken back to the pan.
6. Vegetable fry and potatoes put in the broth. Continue cooking until potatoes are cooked.
7. Add the noodles, mix and remove after two minutes from the heat. Rinse a bunch of greens and chop finely. Add to broth. Arrange hot on plates.
Recipe 2. Homemade 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.
Cooking method
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. Grind with flour and turn into a roll. Cut into thin strips. We disassemble it with our hands and leave it on the table so that it is slightly dry.
3. We wash the chicken, cut into portions and put in a pan. We put on moderate fire, pouring cold water. As soon as the contents begin to boil, remove the foam 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, avoiding intense boiling, for a couple of hours.
5. Remove vegetables and chicken from the broth. Cool the meat, separate from the bone and disassemble into small pieces. Filter the broth, pour into a saucepan, put the meat and put on a slow fire.
6. As soon as the contents begin to boil, put the homemade noodles and cook for five minutes. Remove from the stove, arrange on plates and serve, putting in each pinch of fresh, finely chopped greens.
Recipe 3. Broth with noodles and mushrooms
Ingredients
300 g of chicken breast;
fresh greens;
50 g of noodles;
salt;
200 g of champignons;
spices;
three potatoes;
lean oil;
bow - head.
Cooking method
1. My chicken breast, put in a saucepan and pour cold water. We put on medium heat, bring to a boil and carefully collect the foam. Reduce heat, salt and cook for 20 minutes. We take out the meat, disassemble it into fibers and return it to the broth again.
2. Peel the carrots and onion as finely as possible. We pass the 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 fried vegetables, mix and simmer over low heat, about ten minutes. We shift the frying into a pan 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 the stove, cover with a lid and leave to insist for a quarter of an hour.
Recipe 4. Broth with noodles and cheese
Ingredients
400 g of chicken;
vegetable oil;
150 g of noodles;
salt;
two processed cheeses;
2.5 liters of drinking water;
sweet pepper pod;
a slice of white bread;
bow - head.
Cooking method
1. Put the washed chicken in a pan, fill with water and put on medium heat. Carefully collect the foam with a slotted spoon when the contents begin to boil. Cook over low heat for about forty minutes.
2. Peel the onion head and chop finely. Fry in vegetable oil until clear.
3. Release the sweet pepper pod from the stalk and strip it off the seeds. Cut the pulp of the vegetable into small cubes.
4. Grind the processed cheese.
5. Remove the chicken meat from the broth and cool. Put bell peppers, fried onions and cream cheese in a pan. Stir until the cheese melts.
6. Separate the chicken meat from the bones, disassemble into small pieces and put in the broth.
7. Add the noodles to the pan, mix and cook for literally three more minutes.
8. Slice the white bread into a cube and dry in the oven. Serve the broth by placing crackers on a plate.
Recipe 5. Rice Noodle Broth
Ingredients
700 g of chicken;
100 g of rice noodles;
1 g of soybean sprouts;
½ bunch of fresh mint;
a bunch of green onions;
chili pepper pod;
half lime.
Cooking method
1. We divide the chicken into portions, put it in a pan, fill it with water and cook until it boils. Carefully remove the foam and put half the chopped chili pepper. Cook until meat is cooked, avoiding intense boiling. Add soybean sprouts in ten minutes.
2. Take the chicken out of the broth, cool, remove the skin and separate the flesh from the bones. We send the meat back to the pan.
3. Separately, boil rice noodles, following the recommendations on the package. Put the noodles in the broth.
4. Ready broth with noodles spread on plates. In each we add mint leaves, green onions finely chopped into rings and squeeze lime juice.
Recipe 6. Egg Pancake Noodle Broth
Ingredients
chicken bouillon;
lean oil - 10 ml;
two large eggs;
salt;
fresh greens.
Cooking method
1. Eggs are shaken with a fork until a homogeneous mixture is obtained.
2. Pour a spoon into a well-heated pan to make a thin pancake. Fry on both sides until golden brown.
3. The cooled egg pancakes are turned into a roll and finely chopped. We disassemble the strips with your hands.
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 g of buckwheat noodles;
1 chicken breast;
carrot;
onion head;
200 g of green beans;
4 bay leaves;
Bulgarian pepper pod.
Cooking method
1. Put the chicken breast in a pan, fill with water, lightly salt, add bay leaf and peeled onion. Simmer for one hour. Do not forget to remove the foam in time.
2. Free the pod of bell pepper from the stalk and seeds. Cut into strips. Peel the carrots and cut into circles. Grind green beans in small strips.
3. Remove the chicken from the broth and let cool. Cut the meat into small pieces. Send vegetables and chicken to the broth. Cook ten minutes.
4. Add the 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 Broth - Tips & Tricks
The broth will turn transparent if you cook it over low heat, avoiding intense boiling.
For flavor, add fresh herbs, bay leaves and peppercorns to the broth, bundled in a bunch.
Do not cook the noodles for a long time, otherwise the broth will turn into porridge.
Serve the noodle broth with crackers or croutons.
Be sure to remove the chicken from the broth and strain it. Separate the meat from the bones and send it to the broth again so that no bones come across during the meal.
