Chicken soup with cream and noodles
Description
The recipe won't take much time. Delicious doesn't always mean long and complicated—and this soup proves it. It's very tasty, aromatic, creamy and tender, with a perfect combination of all ingredients. You can prepare this soup with water, but I recommend using chicken broth for a richer flavor. You can use any chicken parts or just plain fillet, for example, chicken breast. Either way, I'm sure you'll absolutely love it. Give it a try!
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Rinse the chicken, transfer it to a pot, and pour in water. Add peppercorns and a bunch of parsley (you can also add dried aromatic herbs). After boiling, skim off the foam and simmer over low heat until the meat is cooked.
- 3
Step 3
Heat vegetable oil in a skillet. Add the grated carrots and diced onion. Add your favorite spices (this will help them release their aroma better) and sauté the vegetables until soft.
- 4
Step 4
When the broth is ready, strain it and return it to a clean pot. Remove the meat from the bones and add it to the broth. Place the pot on the stove and bring to a boil. Add the prepared sauté and diced potatoes, then simmer for 15–20 minutes over low heat until the potatoes are partially cooked.
- 5
Step 5
Add the noodles 5 minutes before the potatoes are done and cook for another 5 minutes.
- 6
Step 6
At the very end, pour in the cream, add the minced garlic and chopped fresh herbs (I used parsley). Bring to a boil and remove from heat.
- 7
Step 7
Chicken soup with cream and noodles is ready. Let it steep for a while and serve.
- 8
Step 8
The soup is ready. Serve hot.