Recipe: Chicken soup with rice noodles step by step with pictures | Handy.Recipes

Chicken soup with rice noodles

Cooked chicken soup with rice noodles

Time to cook: 25 minutes

Nutritional Value

Today I was feverishly looking for a quick way to make chicken noodle soup. I found this soup on my memoirs and I bookmarked it. (Thank you very much cookeryman ya-xont from the site of the same name.) And why feverishly, it's simple. Probably all of us have had this. My husband called and said he would be home soon for dinner. I, as always, pull out of the fridge a pan with borscht, unsuspecting nothing. I open it and there... my borscht has given up its life. And what to do!!?? So I with trembling hands:):):):) climb into the net. And hooray!!!. There's the soup-saver. Cooked quickly (based on what I had on hand), for 20 to 25 minutes. The soup was delicious, we all liked it, even my son, the cook, ate it with pleasure and asked for more.

Author of the recipe

Ingredients for chicken soup with rice noodles:


  • Chicken fillet (you can use something else from chicken meat) - 2 pcs
  • Corn - 200 g
  • Chicken egg - 1 pc
  • Vermicelli (rice) - 50 g
  • Water (for marinade 3 tbsp. l and for the soup 1.5 liters) - 1.5 l
  • Soy sauce (for marinade) - 2 tablespoon
  • Cornflour (for marinade) - 1 teaspoon
  • Sugar (for marinade) - 1 teaspoon
  • Vegetable oil (for marinade) - 1 teaspoon
  • Salt
  • Black pepper
  • Seasoning
  • Greens (any)

How to cook chicken noodle soup step by step with photos


Cut chicken fillet (or any other part of chicken) into arbitrary pieces.

Combine all the ingredients for the marinade + salt to taste, put on the heat and bring to the boil, stirring all the time. Boil over low heat for a few more minutes, also stirring. The marinade will thicken a bit because of the flour. Yes, I replaced the corn flour with wheat flour (I just did not have corn flour).

Now we take our marinade and pour it over our meat. Stir well and set aside for 15-20 minutes.

Put the water (1.5 liters) on the fire and bring it to a boil. When it boils, pour the corn and chicken into the pot. Bring to the boil and simmer on low heat 5-10 minutes (the chicken boils quickly). Salt, pepper and season to your taste. (I threw in provencal herbs and curry).

While our soup is boiling, we take, beat an egg and cook rice noodles (I broke it into smaller pieces).

Now, stirring the soup constantly, we pour a thin stream of whipped egg so that strings are formed.

Then we throw in the noodles. Stir well so that the noodles do not stick together in a lump, then turn off. Taste again for salt and spices. Cover and let the soup stand for 10 minutes (rice noodles will be ready by then).

You can pour it all on a plate, sprinkle it with any herbs and eat it. I put a little sour cream in it. But the soup tastes just as good. ENJOY!!!!

Nutritional Value:

Whole Dish:
Calories
1549.5 Calories
Protein
151 g
Fat
23.1 g
Carbohydrates
174.6 g
100g:
Calories
65.7 Calories
Protein
6.4 g
Fat
1 g
Carbohydrates
7.4 g

Chicken Egg, Salt, Black Pepper, Soy Sauce, Vegetable Oil, Sugar, Chicken, Water, Herbs, Corn, Corn Flour, Vermicelli, Broths and Soups, Hot Soups

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