Traditional recipes

Homemade noodle chicken soup

Homemade noodle chicken soup

The meat is washed very well and boiled with a tablespoon of salt. When it boils, froth and throw away the water. The meat is washed again and the above steps are repeated, without throwing, this time, water and without a spoonful of salt, letting it boil for approx. one hour. During this time, prepare the noodles and clean the vegetables. To prepare the noodles, we need a bowl in which we break the two eggs, add the salt powder and a tablespoon of oil and beat them well. Then add the flour in the rain and mix lightly with the fork I used earlier, until the mixture becomes the consistency of a dough.

Pour the dough on the counter, previously powdered with flour and mix for 1 minute. The shell must have a slightly elastic consistency.

It is divided into two pieces: one is set aside, and the other is stretched with a twister or a glass, as thin as possible. Sprinkle with plenty of flour, roll and cut in half. With a thin knife, cut the shell as finely as possible, thus obtaining the noodles. The operation is repeated with the rest of the dough. The noodles are set aside and we will take care of the vegetables. Wash and clean the vegetables; diced parsnips, carrots, peppers and onions. Cut the potatoes, lengthwise, into four or six. Add the vegetables over the boiled meat and, until they boil, return to the noodles. Using a larger sieve or strainer, sift the noodles from excess flour. When the juice boils, add the noodles slightly on the edge. From this moment, the soup is left on the fire (small to medium) for 20 minutes.

After 20 minutes, add a tablespoon of salt, two tablespoons of broth and greens. Turn off the fire and, as my mother would say, come to the table! Spor!

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Homemade noodle chicken soup - Recipes

The classic chicken soup. Who doesn't remember her childhood taste? With homemade noodles or dumplings, a bowl of hot soup always puts you on your feet when the cold or the flu hits your head.

about 700 grams of bone-in chicken (chicken shoulder, thighs)

a bunch of green parsley

2 tablespoons olive oil

1/4 teaspoon baking soda

Chicken, carrots, parsnips, celery and onions are cleaned and boiled in 4 liters of water. Add the peppercorns to the pot.

Boil the soup over low heat for about an hour, until the vegetables are soft. During boiling, remove the foam continuously to obtain a clear soup.

When the vegetables and meat are cooked, remove from the soup and strain (you can skip this step).

Prepare the composition for the dumplings. Beat the eggs well with the oil and salt. Add semolina in the rain and baking soda. You need to have a composition that is a thick cream, not too liquid, but not very fluffy. It is very important to prepare the composition just before using it, not to let it sit too long (semolina swells and changes its consistency).

With the help of two spoons, first soaked in the soup, it is taken from the semolina composition, the dumpling is formed and it is put in a quick movement in the pot. Do the same until you finish the composition. At the first dumpling, put a small amount to see if it stays whole. If it spreads, add more semolina.

While making the dumplings, make sure that the fire is kept to a minimum and that the soup does not boil (you can even take the pot off the heat).

Put the lid on and simmer for 10 minutes, until the dumplings are swollen and cooked.

Extinguish the fire, add the chopped parsley and salt.

If you want, you can add back to the pot and boiled vegetables (except onions).

Eggs can differ in size and, adding the amount of semolina required by the recipe, can sometimes be enough, sometimes need to be supplemented. If you make dumplings several times, you will learn how volatile the composition must be.

If you have a safe source, use wild or organically raised wild birds in the open air with grains. The taste is incomparable to that of supermarket birds.

Homemade noodle tomato soup

Preparation method:
Clean and then chop the vegetables, then boil them in a pot with 1.5 L of water. After 15 minutes, add the tomatoes to the broth and tomato paste, continuing to cook over medium heat for 30-35 minutes. Add the sugar and spices, then blend the soup with a blender and strain it nicely.

While the soup is boiling, knead the noodle ingredients with a pinch of salt, forming a fine dough. let the dough rest for 15 minutes, then spread a thin sheet on the board, powder it with a flour powder, roll it in a tight roll and finally cut it into very thin strips.

Sprinkle the noodles on the board and let them simmer for 7-8 minutes, then boil them in a pot with 1.5 L of boiling water with the rest of the salt. Boil the noodles for 2-3 minutes, stirring to prevent them from sticking, then add them to the soup together with the chopped parsley.

Homemade noodle soup

Beat the eggs with salt, add a little flour and mix well until it becomes a crust like bread dough.

Allow to rest for a quarter of an hour, then spread out a large thin sheet.

Cut into large rectangles, sprinkle with flour and leave to simmer for half an hour.

After it has withered, place the rectangles on top of each other and cut into thin strips.

Spread on the table and let them dry for a quarter of an hour.

They can also be eaten with sauces or cheese.

we continue with the basic recipe.

Cut the vegetables into quarters and cook for 30 minutes in the salted chicken soup.

Meanwhile, boil the noodles separately in salted water for 15 minutes, then drain and rinse with cold water.
After removing the vegetables from the soup, add the noodles and cook for another quarter of an hour.

Season with salt and sprinkle with finely chopped parsley.

Wolf soup with or without meat

I chose this title because I have some friends who have other orientations besides the omnivorous-carnivorous one that most Romanians have. They are vegetarians.

This soup up to a point they respect their desire not to eat meat, eggs or milk (and all their derivatives), after which they address the majority.

Loboda, everyone knows that. Spring appears in the market, among the bindings of larch, green onions, lettuce and other young goodies. This slightly fragrant seedling may have green or reddish leaves and depending on the color, the soup will have whiter or pinker juice, as appropriate. My grandmother used to do a lot to me when I was a child and it was my favorite soup. I simply called it: wine soup (because most of the time it made me red wine).

So let's start making the soup, and I'll go back in time, to see my grandmother with a handkerchief on her head, chopping vegetables and stirring hard in the soup pot.

Ingredients for a large and healthy pot:

8-10 bundles of wolf
1 bunch of green onions
1 carrot
2-3 tablespoons of rice (I used the mixed one)
1 liter of borscht
2 eggs
150 grams of lightly smoked bacon
salt, oil

Loboda cleans well of stems / stems (only the whole leaves and tips are preserved). Wash nicely in a stream of cold water and chop. Put in a large bowl and rub with a little salt to leave some of the juice.

Green onions, cleaned and washed, chopped and hardened with a little oil. It will soon be followed by the carrot which has received the same treatments in turn. When their world is dearer to them, we throw the pile of wolves over them and leave the fire smaller. In about 5-10 minutes from the initial wolf mountain they will remain like this, about 3 hands.

At this point, add water about a palm above their level and let it boil for about 10 minutes over medium heat. During this time, wash the rice well and then add it to the pot to boil. Add the borscht in the desired amount (ie depending on how much you want the soup to be: sour or sour).

After another 10-15 minutes, it's time to decide whether to leave the soup at this stage or move to the other side of the food chain. If you leave it alone with vegetables or add the rest of the ingredients. If you have chosen the first option, stop the fire and let the washed and chopped larch hand float in the pot.

If you have chosen the second option, take the two eggs and beat them well. Then make them into a fluffy and half-fried omelette. Specifically, don't burn it! :). When it's ready, break it into smaller pieces and put it in the soup pot that is still boiling. After about 5 minutes, turn off the heat and put the freshly washed and chopped loaf.

Things don't end that way. Cut the bacon into small pieces and fry well on all sides until almost crispy.

When serving, add a few pieces of bacon over the soup in the bowl. Grandma usually boiled it for him after frying it in the omelet. But I chose to leave it crispy for the intense taste.

Wolf soup with smoked ham.
The loboda is chosen for its leaves and its stems and any other organ that does not meet the standards are pruned.
Wash well.

Cut into smaller pieces.
. add salt and.
. rub well to leave juice.

Peel a carrot.
This is what the wolf looks like before slaughtering in a pot of boiled water.
Wash 3-4 green onions.

Add oil to the soup pot.
Chop the green onion.
He throws himself into the pot.

. and leave for 2-3 minutes on medium heat.
Time to chop the carrot.
And he puts himself in the pot next to his sister's onion.

Here's how they wait for their mother-in-law to come.
Squeeze the lobster a little from the top and add it to the pot, harden it a little (until it drops), then add water.
. leaving room for borscht.

Choose a little rice (I used a mixed one).
Wash the rice and add it to the pot.
Bring the soup to a level with borscht.

Beat one egg well, maybe even two.
. and then a thin omelet is made.
. it turns on both sides to do well (without burning it).

Cut the bacon.
The omelet breaks into medium pieces.
And lightly put in the soup.

Put the bacon in the pan.
. and turn on all sides and fry until crispy.
Omelette boiling in soup.

Bacon ready.
Chop a generous handful of larch and add it to the pot after I have turned off the heat.

Homemade noodle chicken soup

We believe that a lunch without soup or broth is not complete, so we invite you to a chicken soup with very tasty homemade noodles.

1/2 chicken
1 onion
1 parsley root
1 bell pepper
2-3 carrots
2 potatoes (optional)
salt pepper
For noodles:
1 or
100 g of flour
Noodle preparation:
Put the flour on the work table and break the egg in the middle. Mix well until you get a compact dough.
Spread on a very thin sheet, roll and cut into strips.
Leave on a wooden bottom, then add to the soup.

1. Wash, clean and cut the chicken. Boil in 3-4 liters of cold water and bring to a boil until all the foam is left, which is carefully taken with a whisk, put the chopped vegetables as desired (except the potatoes) and bring to a boil over medium heat. .

2.When the vegetables are half cooked, add the potatoes. After boiling, add the noodles, season with salt and pepper and cook for another 10 minutes. Serve with parsley sprinkled on top.

Read with gusto! Noodle bird soup - Rooster soup

The recipe for chicken, chicken and chicken soup is pretty much the same, in essence. The soup or "soup", as the Banat resident says, is golden yellow due to the fat poultry that is boiled to obtain it. According to the principle "the old hen makes good zama", it is proven that the best soup is the one prepared from mature poultry, but the chicken soup is not to be discarded either. Whatever it is, chicken soup, chicken or chicken soup, if it is concentrated and tasty, clear to see the flower at the bottom of the pan and garnished with fine noodles or fluffy dumplings, the soup is about as good .

Rooster soup is considered by some to be one of the tastiest. The list of the finest and tastiest soups includes pheasant and biblical soup. Finally, the soup recipe (rather the process, I would say) is very simple, but requires attention to detail, to succeed properly:

Preparation time: 00:30 hours

Degree of difficulty: medium


& # 8211 pieces suitable for soup from a rooster raised in the yard: back, wings, neck, legs (or pieces of chicken or chicken bone)

-parsley - root, parsnip, celery

How to prepare

The vegetables cleaned and washed together with the meat are boiled in cold water with a tablespoon of salt.

As soon as it starts to boil, the foam formed. The foam will accumulate several times in succession at the beginning of boiling, until it no longer forms. It is essential to gather carefully, because this foam disturbs the soup if it is not carefully removed.

For a successful soup, the fire must be slow and the soup must not boil. When both the meat and the vegetables are well cooked, the soup is strained.

If you do not use homemade noodles, you do not need to boil them separately, they will not disturb the soup at all. The soup is put on the fire again and when it boils, add the noodles (or dumplings) all at once.

If you use the noodles (noodles) to buy, they are boiled in salted water, separately, drained, clarified and then added to the soup.

You can add chopped greens to the pot, some prefer to sprinkle it on the plate. Put the lid on the pot and let it steam for only a few minutes. Put the soup in plates, where you can add, as desired, boiled carrots, chopped green parsley and pepper.

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Wednesday's recipe. Chicken soup with homemade noodles, as in Rimetea (Romanian recipes to your taste)

Many times, we wonder, when it comes to Romanian recipes, how much Romanians have been influenced by the coexisting nationalities. An example of Romanian recipes adopted by all ethnic communities in an area is the one I propose to you today.

Before being called Rimetea, the village bore three other names, reminiscent of the three ethnic groups that are related to its history. Trascău was called immediately after the Great Union, referring to the Trascău Mountains, which are nearby. The Hungarian name has the same reference: Torocko. In German, it was called Eisenburg. And this name is reminiscent of the Austrian (Eisenwurzen) and German roots of the ancient inhabitants, who came here in 1350 to work in the iron mines.

But the town is much older. Since the time of the Romans (106-274), the area has been populated, as evidenced by the Roman coins from the time of the emperors Antoninus Pius and Maximinus Thrax, during which the first mining operations were opened. In fact, according to some sources, the very name of Mount Trascău (and, obviously, of the locality) comes from the emperor Maximinus Thrax. "Thrax" - "Trascău".

The recipe I propose to you cannot be fixed exactly in time and it is certain that all three ethnic groups related to the history of the place have mastered it.
How is it prepared?

Boil in cold water a lot of vegetables: carrots, parsley, celery, onions, potatoes, peppercorns, a clove (or two) of garlic. Hen.

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What you need: For noodles:

›4 yolks
›½ teaspoon salt
›How much flour it contains

For soup:

›500 g chicken
›1 large onion
›2 large carrots
›1 parsley root
›1 small celery
›Parsley and celery leaves

How is it prepared:

Mix the yolks with the salt and flour, added gradually, until the consistency of a homogeneous, elastic dough, easy to spread. Stretch a thin sheet from the middle of the sheet to the edge, using your fingers. Sprinkle with flour, roll as tight as possible, then cut, with a sharp knife, thin strips of noodles. Spread spread on a clean cloth to dry.

Separately, boil the meat with cold water and let it simmer, taking care to clean the foam formed on top.

When the meat is half cooked, add the onion (whole), the diced carrots, the parsley root and the celery pieces.

Match the taste of salt and cook for about 15 minutes. Remove the onion and discard.

Boil the noodles separately, drain and add to the soup at the end. After 2-3 boils with noodles, serve hot soup, garnished with chopped greens.