Egg noodles are ideal for making soups and seasoning chicken broths

You can prepare it either for one time or prepare it for future use, which is more rational. I advise you to make more at once, since the noodles according to this recipe are very tasty, you can store them for a long time and add them to a variety of dishes: stew with, cream or meat, season with chicken or vegetable broths,. The recipe also works well for making lasagna sheets. And if your imagination allows, then you will get shells, rings, horns, spirals and even cannelloni, if you wrap the dough, for example, around a thick pencil and dry it.

Ingredients:

• 2 eggs
• 200 g wheat flour*
• a pinch of salt

*The amount of flour indicated is an approximate amount, as it should be added as needed.

Making homemade egg noodles

Combine eggs and salt in a bowl. You can add some spices to taste. Things like saffron, paprika or turmeric will also give your egg noodles a beautiful color.

Lightly beat the eggs with a fork or whisk until the entire mass becomes homogeneous in structure. It is not necessary to whip into a fluffy foam.

Add some of the sifted flour.

Begin stirring the mixture, adding the rest of the flour as needed.

When the mass becomes thick enough, transfer it to a table dusted with flour and knead a moderately elastic dough that does not stick to your hands.

Cover the lump of dough with cling film and leave for 30-40 minutes. During this time the dough will become more elastic.

Roll out the dough into a thin layer and leave it for a few minutes to dry slightly. Do not leave the dough sheets for a long time, otherwise they will dry out and crumble.

You need to roll out the dough as thin as possible. Ideally, 1-2 mm thick.

Cut the dough into noodles with a sharp knife or scissors.

There is another very convenient way. Roll out a sheet of dough, sprinkle it with flour, roll it up and cut into thin strips. Then unwrap and dry.

Place the finished noodles on a table or cutting board to dry, after making sure that the strips do not stick to each other. You can lightly sprinkle it with flour and shake it in a bowl a few times.

The dried product can be placed in a plastic container and stored in a cool, dark place. If you cook the noodles just before boiling, it is not necessary to dry them completely.

Storing homemade noodles on eggs

1. Up to 7 days Can be stored in a regular container in the refrigerator.
2. Up to 1 month: The noodles should be dried for at least 1 day, hung or spread out on a flat surface. To prevent such products from breaking during storage, it is recommended to first roll them into nests and store them in glass containers.
3. In a tight sealed bag, perfectly dried noodles can be stored for up to 6 months in the freezer. The dried pasta is laid out on a board, frozen, then transferred to a storage container.

For soup, the noodles can be used immediately. These homemade pasta cook for 3-5 minutes.

Bon appetit!

Homemade noodle soup with chicken is a dish in which all the ingredients perfectly combine and complement each other. Dietary meat, tender noodles and aromatic vegetables in a golden broth. It is difficult to name a first dish with a more harmonious and rich taste.

Every housewife simply must be able to cook this wonderful dish, especially since the ingredients needed for this are the simplest, without any frills: potatoes, carrots, onions, noodles and chicken.

The ideal option would be the so-called “soup” chicken or laying hen. But, having chosen such a bird, be prepared for the fact that it will take 2-3 hours to prepare the broth. If you choose regular chicken, give preference to dark meat; the broth will be much more flavorful.

In order to prepare a delicious soup, you should choose a container with a thick bottom, and you need to cook it over low heat, not allowing it to boil. In this case, the broth will remain transparent, and the pieces of meat and vegetables will retain their shape.

The noodles deserve special attention. You can use vermicelli, small pasta, and in some recipes even rice noodles, but classic homemade noodles remain a favorite on this list. It's not at all difficult to prepare. It is enough to mix 1 egg with 3-4 tablespoons of flour and a pinch of salt and knead into a stiff dough. Then roll it out thinly and cut into strips of the desired width.

Homemade noodle soup with chicken is a dish whose taste can be varied by adding herbs, mushrooms, bell peppers and even avocado! In any case, the result will be a very satisfying and nutritious meal. This article contains proven recipes for delicious homemade chicken noodles. All you have to do is choose the soup you like and start preparing the perfect dinner for your beloved family.

How to make homemade noodle soup with chicken - 15 varieties

This soup is especially good in the cold season. Fragrant and warming, it will definitely gather all family members at the table.

Ingredients:

• 2 medium onions
• 1-2 medium carrots
• 3 celery stalks
• 1 small chicken
• Cold water (as needed)
• 4 sprigs fresh parsley
• 3 sprigs fresh thyme or 1/2 teaspoon dried thyme
• 1 bay leaf
• Salt and freshly ground black pepper
• Finely chopped parsley for serving
• 1 egg

Preparation:

Cut the chicken into small pieces and cook until tender over low heat, covering with cold water.

Always fill the bird with cold water, never use hot or even warm water. Hot water will “seal” all the flavor in the chicken pieces, but the broth will get nothing.

Prepare vegetables. Finely chop the onion, grate the carrots on a coarse grater, cut the celery into thick slices.

Heat sunflower oil in a frying pan and fry vegetables in it until soft. About 10 minutes.

When the chicken is soft and tender, remove it from the broth, separate the meat from the bones and disassemble it into pieces.

Now is the time to add noodles and fried vegetables to the broth. Cook the soup until the noodles are ready, stirring occasionally.

Salt and add bay leaf. At this stage, you can add 1 raw egg, lightly beaten with a fork.

Turn off the heat and return the disassembled chicken to the pan.

When serving, add finely chopped parsley to the plates.

Classic chicken soup with homemade noodles is ready!

A very tasty dish for a hearty lunch. And the little secret of preparation will certainly please you with an excellent result!

Ingredients:

• Chicken wings 6-8 pcs.
• Onions 2 pcs.
• Carrots 1-2 pcs.
• Large potatoes 2-3 pcs.
• Vegetable oil for frying
• Vermicelli 1-2 handfuls
• Bay leaf
• Black pepper to taste

Preparation:

Rinse and prepare chicken wings, cut into pieces, removing the outer third of the wing. Cook them over low heat until done.

Cut the potatoes into cubes and add them to the pan with the chicken.

Chop the onion not too finely, grate the carrots.

Heat vegetable oil in a frying pan. Place chopped onions and carrots in oil. Vegetables can be used both fresh and frozen.

Now attention! It's time to reveal the secret. Add vermicelli to the frying pan with the onions and carrots and fry until a beautiful light brown color.

Remove the frying pan from the heat and pour its contents into the saucepan with the soup.

Add salt, pepper, bay leaf and cook for 7-10 minutes until the vermicelli is ready.

That's all! You will definitely like the taste of this soup, and thanks to frying the vermicelli, it will not boil over and will retain its appetizing appearance even the next day.

Fried chicken will make the taste of your soup brighter and more interesting.

Ingredients:

• Chicken breast fillet
• Chicken bouillon
• Potato
• Carrot
• Onion
• Salt, spices to taste
• Homemade noodles

Preparation:

Cut the potatoes into cubes, grate the carrots on a coarse grater. Place the vegetables in a saucepan and pour in the prepared broth.

Meanwhile, finely chop the onion and fry in a frying pan in vegetable oil until golden brown.

Cut the chicken fillet into small pieces and add to the frying pan with the onions. Fry until the chicken is done.

Place the fillet along with the onion into the pan with the vegetables, which by the way are cooked until half cooked.

Now it's the turn of the main ingredient. Add the prepared noodles to the boiling soup, add salt and, if desired, season with black pepper and bay leaf. Cover with a lid and cook for another 10-12 minutes.

Turn off the heat and let the soup steep for at least 10 minutes. Before serving, add finely chopped dill.

Just one clove of garlic can highlight the wonderful taste of this soup and make it very original! The main thing is to add it at the right time!

Ingredients:

• Small chicken (1 - 1.5 kg)
• Carrot 1 pc.
• Onion 1 large head
• Garlic 1 clove
• Vegetable oil for frying
• A few black peppercorns
• Bay leaf 2 pcs.
• For the noodles:
• Eggs 2 pcs
• Wheat flour (how much dough will take)
• Vegetable oil for lubrication

Preparation:

Wash the chicken and cut it in half or into large pieces. Place in cold water and add bay leaves and black peppercorns. Place the broth on low heat and cook for 1 hour, remembering to skim off the foam.

Prepare the noodle dough. To do this, break 2 eggs into a bowl and add a pinch of salt. Add flour, gradually kneading and adding the required amount. The dough is ready when it stops taking in flour. It should turn out steep and dense. Cover the dough with plastic and let it rest for 15-20 minutes.

Never work with egg dough immediately after kneading. During rest, gluten is produced, which is responsible for the elasticity of the dough. If you start cutting without going through this stage, the dough will tear, crumble and, unfortunately, you won’t be able to roll it out thin.

After this, grease the dough with vegetable oil and roll it into a layer 1-2 mm thick. You need to let it dry for a while.

In the meantime, you can prepare the roast for the soup. Grate the carrots, finely chop the onions and lightly saute them in vegetable oil.

By this time the dough has already dried and can be cut into noodles without any problems.

Remove the finished chicken from the broth, let it cool and separate it into portions, separating it from the bones.

Now you can turn off the heat, cover the soup with a lid and let it brew for 15-20 minutes. During this time, the garlic will give off its aroma to the broth and make the taste of the dish more piquant. Bon appetit!

A great savory take on a familiar dish with an Asian twist!

Ingredients:

• Chicken breast - 2 pcs.
• Large carrots - 1 pc.
• Onions - 1 pc.
• Ripe tomato - 1-2 pcs.
• Canned corn to taste
• Soy sauce - 100 ml.
• Funchoza (rice vermicelli) - 1 pack
• Fresh cilantro or parsley, for serving
• Vegetable oil for sautéing vegetables
• Salt to taste
• Bay leaf

Preparation:

Remove the skin from the breasts and cover with cold water. Cook the broth for 40-60 minutes over low heat with the addition of bay leaf.

While the broth is cooking, there is time to work on the remaining ingredients.

So, vegetables. Cut the carrots, onions and tomatoes into small cubes and fry in vegetable oil until soft, if desired, add a few tablespoons of canned corn to the frying pan. Pour soy sauce into the vegetables and simmer for a few minutes.

Cook the funchose separately, placing it in very boiling water. To cook rice noodles, 1-2 minutes are enough, after which you need to put them on a sieve.

The chicken is already cooked. Remove it from the broth and divide it into pieces.

Now you need to combine all the ingredients. Place the vegetable mixture, funchose and prepared chicken into a saucepan with broth.

Now you should take a sample and add salt if necessary. It must be remembered that the soy sauce that was used earlier is also quite salty.

Pour the finished soup into bowls and serve with fresh herbs.

If you want to surprise your family with an original dish without resorting to exotic ingredients, opt for this recipe. You won't have any regrets, guaranteed! Because this unusual soup is prepared from the most common products. Intrigued?

Ingredients:

• Chicken - whole or not - according to your desire.
• Fresh herbs (preferably dill)
• 2 chicken eggs
• Flour - about 1 cup
• Black pepper
• Bay leaf
• Ground paprika
• Ground saffron (can be replaced with turmeric)

Preparation:

Broth is the basis of any soup. Therefore, you should start with its preparation.

Place the chicken prepared for cooking in a saucepan and cover with cold water. Cook over low heat until the meat is done.

Now it’s the turn of unusual noodles. Break the eggs into a bowl, add a little salt and add the dill, which must first be chopped as finely as possible. And also add ground paprika - approximately 1 teaspoon. Mix everything well and, gradually adding flour, knead a stiff dough. Let the dough rest, covered with cellophane.

Remove the chicken from the broth onto a plate. After it has cooled, disassemble the meat into fibers or cut into pieces.

Put 0.5 - 1 tsp into the boiling broth. ground saffron or turmeric. There is no fundamental difference; these spices are needed to obtain an appetizing golden color of the finished soup.

Roll out the rested dough into a thin layer, sprinkle with flour and roll into a roll. The roll, in turn, is cut into pieces 0.5 cm thick. You will get long noodles that need to be sent to boil in the broth along with the disassembled chicken.

When the noodles are cooked, add salt to the soup to taste. Chicken soup with unusual noodles is ready. This is delicious!

Another great first course recipe that guarantees excellent results!

Ingredients:

• Chicken (better to use whole)
• Carrots - 2 pcs.
• Onion - 1-2 pcs.
• Celery stalks 1-2 pcs. (optional)
• Black pepper
• Bay leaf
• Eggs 5 pcs.
• Flour - approximately 600 g.

Preparation:

Place the rinsed chicken in a large saucepan and add cold water to cover the bird. Place peeled carrots, onions and celery stalks here, without cutting them, whole. Bring to simmer over low heat.***** Using a wide bowl when cooking chicken will allow you to use less water, which means the broth will be more concentrated and flavorful.*****

Prepare noodle dough from eggs, salt and flour. Leave him to rest.

Then divide the dough into pieces of approximately the same size and roll each into a thin layer. Dry the dough layers in the oven at 150-180 degrees for 1-2 minutes and then cut into thin strips.

When the chicken is cooked, divide it into portions. And add the resulting noodles to the broth.

When serving, place the noodles on plates and top each serving with a piece of aromatic chicken. Bon appetit!

A taste familiar from childhood! Everyone loves chicken noodle soup, and even a novice housewife can handle its preparation.

Ingredients:

For the noodles:

• 1/3 cup water
• 1 egg
• A pinch of salt
• 1 heaping cup of flour + a little for rolling
• For the broth:
• A whole fatter chicken or 3 legs.

For refueling:

• 1 carrot
• 1 onion
• Parsley root (optional, optional)
• 2 tablespoons vegetable oil for frying
• Salt, pepper to taste

Preparation:

Cook the broth as usual. Then remove the chicken, cool and disassemble into small pieces.

Prepare noodle dough from the indicated products. Divide into pieces and roll out each into a thin round layer. Dry the so-called dough pieces in a hot frying pan without oil for about 30 seconds each. Then put them in a pile and cut them with a sharp knife into strips as thick as a match. The noodles are ready.

Chop the carrots and onions and fry until golden brown in a small amount of vegetable oil.

Place noodles in broth. The quantity is up to your taste. When the noodles float to the surface and are almost ready, add the fry and chicken pieces.

Add salt and pepper to taste. Season the soup with fresh herbs.

An excellent recipe for a delicious soup - the choice of a thrifty housewife! The fact is that the recipe combines the preparation of two dishes - the first and second.

Ingredients:

• Small whole chicken
• Potatoes - 500 g.
• Onion - 1 large onion
• Dill
• Ground black pepper
• Butter for dressing
• For the noodles:
• 3 eggs
• 1 tsp. salt
• 500 g flour
• 150 ml boiling water
• 20 g sunflower oil

Preparation:

First prepare the noodles. Dissolve salt in boiling water and brew flour in a deep bowl. Beat the eggs with a whisk in a separate bowl and pour into the flour. Add sunflower oil. Knead the dough and wrap it in cling film to rest.

After 30 minutes, take out the dough and divide it into 4 parts. Roll each part into a thin layer and cut into noodles. There is just one caveat. You need to cut it not with the usual straws, but with small squares, approximately 4 x 4 mm. Let the noodles dry.

Place the chicken on low heat and add the required amount of cold water. In order to get a clear broth, the scale must be removed before the water boils. Place the whole peeled onion in the pan and continue cooking until the chicken is soft.

Peel the potatoes, cut them into thick rings and cook separately.

When the chicken is completely ready, take it out, separate it from the bones and cut it into small pieces.

Add noodles to the broth. To prepare the soup, you will need 1 or 2 parts of the prepared dough out of four.

Meanwhile, place the finished potatoes on a dish, grease with butter and sprinkle with black pepper and chopped herbs.

Serve potatoes, chicken and soup separately. And in addition to such a Tatar dinner, it is customary to put yogurt and sliced ​​lemon on the table.

Try this version of homemade chicken noodle soup, it's delicious!

Here's everyone's favorite version of chicken soup with stars! An easy-to-prepare first course is always a success. Children especially love this “star” soup.

Ingredients:

• Whole chicken or any parts of it (for baby food it is better to choose skinless breast)
• Star pasta 250 g.
• Onions - 1-2 pcs.
• Carrot - 1 large piece
• Potatoes - 500 g.
• Bay leaves
• Peppercorns
• Greens to taste

Preparation:

Wash the chicken, cut into pieces, add cold water and boil until tender with spices. Then remove the meat from the broth.

Finely chop the onion. Grate the carrots on a medium grater.

Cut the potatoes into wedges or cubes, as you like.

Place potatoes into boiling broth. Then we put the onions into the pan followed by the carrots.

After a few minutes, add the stars.

Cook until all ingredients are ready. 5 minutes before the end of cooking, add bay leaf and salt.

Pour the finished soup into bowls, add chicken pieces and your favorite herbs.

Yes Yes exactly! This recipe reveals the secret of a light dish, the taste of which is in no way inferior to the usual version.

Ingredients:

• Chicken pieces on the bone
• Onions - 2 heads
• Carrots - 2 pcs.
• Potatoes - 3-4 pcs.
• Parsley
• Small vermicelli “spider web” - a small handful
• Bay leaf

Preparation:

Place the chicken in a pan with cold water. Next add one whole carrot and one peeled onion. Cook the broth over medium heat until the meat is cooked.

While the broth is preparing, cut the potatoes in any way you like.

Chop the remaining carrots and onions. Chop the parsley.

Strain the finished broth, first freeing it from chicken and vegetables.

Pour some vegetable oil into a pan, heat it and add chopped onion. Fry until the color changes slightly, add carrots. When the carrots become soft, it's time to pour in the strained broth.

As soon as the broth boils, add potatoes, chicken, and after a few minutes, noodles.

Salt the soup to taste, add bay leaf and season with herbs.

Let it simmer for a few more minutes and you can enjoy a light lunch!

A great combination of rich chicken broth, creamy cream and delicious homemade noodles. Once you try a spoonful, you can’t tear yourself away. The recipe deserves the attention of every housewife!

Ingredients:

• Half a chicken or 2 legs.
• Potatoes - 2-3 pieces.
• Carrots - 1 piece.
• Homemade noodles - 100-150 grams.
• Cream - 150-200 ml.
• Salt and herbs to taste

Preparation:

Rinse the chicken under running water and cook the broth.

Cut the carrots into thin strips, potatoes into small cubes. Chop the greens, if using.

It is advisable to prepare the noodles the day before according to any known recipe. You can also use ready-made pasta, but it’s better to try and make it yourself.

So, the chicken is ready. Place potatoes and carrots in the pan. Cook over low heat until the vegetables are done.

Now you can add the noodles.

At this time, pour the cream into a saucepan and bring it to a boil. As soon as it happened. Remove from heat and pour into a saucepan with soup. Salt and pepper to taste. Boil for 3 minutes and turn off.

Season the resulting dish with fresh herbs and enjoy the divine taste!

A simple yet delicious combination that will satisfy even the pickiest eaters!

Ingredients:

• Ready chicken broth - 1.5 -2 liters
• Boiled chicken
• Champignons - 8-10 pieces
• Carrot
• Bulb onions
• Greenery
• Garlic - 1 clove
• Vegetable oil for frying
• Pepper, salt
• Flour -100 g.
• Egg - 1 pc.

Preparation:

Homemade noodles made from flour, salt and eggs should be prepared in advance. Let it dry.

Cut the champignons into slices, grate the carrots. Chop onion and garlic.

Fry mushrooms with vegetables in a small amount of vegetable oil.

Boil the required amount of noodles in salted water and drain in a colander.

Pour the chicken broth into the pan and bring to a boil. Add salt, pepper and bay leaf to taste.

Place the fried mixture of champignons, carrots, onions and garlic into the broth. Follow it with noodles.

Let it simmer for a few minutes, pour into bowls and enjoy, seasoning the dish with fresh herbs.

An appetizing option for those who really want to enjoy homemade noodles with chicken and simply cannot imagine their life without cheese!

Ingredients:

• 2-3 legs or any other parts of the chicken
• Onion 1 piece
• Carrots - 1 pc.
• Processed cheese - 1-2 pcs
• Black pepper, salt to taste
• Homemade noodles - 100 g
• Butter 50-70 g

Preparation:

Cook the chicken broth in the usual way, making sure to fill the bird with cold water.

Fry chopped onion and garlic in butter until transparent. Add carrots, grated on a coarse grater.

Pour homemade noodles into the boiling broth and add fried vegetables.

Grate the processed cheese and add it to the soup.

The broth will acquire a light creamy hue and a characteristic cheese aroma.

Salt the soup and add your favorite spices. *****Never put bay leaves in cheese soup. Its aroma “eats” the taste of the cheese.*****

Now you can season the soup with herbs and remove from heat.

“Zama” is a national Moldovan soup with chicken and homemade noodles, which are its main ingredients. And sour kvass and aromatic lovage give the soup a unique taste.

Ingredients:

• Chicken thigh - 2 pcs.
• homemade noodles
• Carrots - 1 pc.
• Onions - 1 pc.
• Sour kvass - 1 glass
• Parsley
• Lovage
• Salt and bay leaf to taste

Preparation:

Cut the chicken thighs in half, cover with cold water and put on fire. After boiling, remove the foam and put the carrot halves and onions into the pan. Cover with a lid and cook for 30 minutes.

Today we have the opportunity to choose and buy any pasta to suit our taste, but nothing compares to a dish made entirely with our own hands. We present a step-by-step recipe with photos that will help you prepare chicken soup with homemade noodles and tell you how to prepare the dough and homemade noodles for the soup. Don't be afraid to experiment and cook with us, your loved ones will definitely thank you.

Undoubtedly, each of you remembers the aromatic soup with homemade noodles and chicken that our mothers and grandmothers prepared. It was its aroma that brought everyone together at the dinner table and warm conversations. Today we will try to recreate this recipe according to the notes of our grandmothers and will accompany each step of preparation with high-quality photos to make it clearer for you. Let's get started and make some delicious traditional chicken noodle soup. made with your own hands, and most importantly with love.

Ingredients:

• Potatoes - 6 pcs.
• Carrots, onions - 1 pc.
• Chicken - 4 pieces.
• Pepper.

For the noodles:

• Flour, how much a beaten egg will take.
• Egg - 1 pc.

Calorie content of chicken soup with homemade noodles

Calorie content and nutritional value of chicken soup with homemade noodles are calculated for 100 grams. ready dish. The table shows average data that you can use as a guide.

The noodle recipe below can be used not only for chicken soup, but also as a separate side dish for grilled meat or vegetables. Homemade noodles for soup are prepared very simply; our step-by-step cooking recipe with photos will tell you in detail how to make delicious pasta with eggs yourself. Let's start with preparing the dough; properly prepared dough is the key to success and a delicious soup with homemade noodles and chicken.

Egg dough recipe for homemade noodle soup

The dough for homemade noodles for soup is very easy to prepare. We present the recipe that our grandmother used to prepare; despite its simplicity, homemade noodles turn out very tasty. We need only two ingredients: flour and an egg, the rest is a matter of technology, or rather hands.

Ingredients for the dough:

— Egg — 1 pc.

- Flour - how much will a beaten egg take?

Step 1.

Take one egg and beat it in a deep bowl. Choose a utensil that makes it convenient to knead the dough.

Step 3.

Now, adding flour, we begin to knead the dough with our hands. Important! Add flour a little at a time so that the dough does not clog.

Now is the time to tell you in detail how to make homemade noodles for soup with chicken broth. There are no special secrets here and you don’t need to have any special culinary skills, you will see everything for yourself in our recipe and then you can prepare homemade noodles quickly, in just a few minutes.

Step 4.

After you have such a wonderful lump that does not stick to your hands, we begin to roll out the dough into a very thin layer, about 1 mm.

Step 5.

The dough has been rolled out, now we twist this layer into a tube; the narrower the tube, the more convenient it is to work with it further.

Step 6.

We cut our tube into thin slices.

Step 7

Now you need to disassemble each circle, actually, into noodles.

How to Store Homemade Soup Noodles

If there is too much cooked pasta, the question arises of how to store homemade noodles for soup. There are several storage methods; we will discuss only one, which will preserve your work for up to 6 months. Of course you guessed it - it's frozen.

To do this, spread the homemade noodles on a floured board in one layer and leave them in a warm place for 20 minutes, thereby drying them a little. Then sprinkle with flour and place in the freezer; when the noodles are frozen, you can transfer them to containers and store them that way.

The main preparatory work has been completed, it’s time to continue preparing a culinary masterpiece and we’ll start with chicken.

Step 8

We cut the meat into pieces, they should not be too large.

Step 9

Place portioned pieces in a saucepan with water and cook chicken broth. When the broth boils, salt it (to taste) and leave it simmering for ten minutes.

Step 10

At this time, cut the potatoes into cubes and throw them into boiling water.

Step 11

While the meat and potatoes are boiling, cut the onion into cubes and grate the carrots.

Step 12

When everything has been chopped and grated, first fry the carrots in sunflower oil for 2-3 minutes, then add the onion to the carrots and bring the vegetables to a golden color.

Similar recipes:

Do you want to please your loved ones with delicious noodle soup? Knead it with your own hands! The recipe for homemade egg noodles is incredibly simple, and the result is so much fun! Prepare a couple of servings at once - the preparation stores well and will be a lifesaver when you need to prepare chicken soup, noodles with mushrooms, butter noodles with herbs and many other delicacies. Once you try real homemade noodles, your family will ask for it again and again.

Homemade noodles are good because they practically do not boil over and retain their appearance even if the soup cools down and sits. Another significant advantage is the transparency of the broth in which it is boiled. You will learn below how to properly knead the dough for homemade noodles and how to cook a good and clear soup with it.

So, the classic recipe is a combination of eggs, water, salt and flour. Eggs provide flavor, color and bring all the components of the dough together. Flour is a building material; it can be the most ordinary, but sometimes, for greater usefulness of the product, they add flour of the first, rather than the highest, grade. Water makes the dough more pliable when rolling, and a little vegetable oil is often added for the same purpose. Salt adds flavor, but many recipes don't contain any salt at all. So you don’t have to use this ingredient, but then you will have to salt the broth well - the noodles will take some of the salt.

For one medium pot of soup you will need approximately as much noodles as is obtained from the following set of products:

• 1 egg;
• a couple of tablespoons of water;
• a pinch of salt;
• 150 g flour.

With some skill, kneading the dough for homemade noodles is not difficult at all. All subsequent options described in the article will be performed according to the same kneading principle as this one, so we will tell you in detail.

1. Combine water, salt and egg, mix with a fork.
2. Pour the resulting liquid into the flour and mix well. Then hide the finished composition under film for an hour.
3. After this time, the liquid will be completely absorbed into the flour. It is very important to knead the dough thoroughly so that it becomes smooth and even, not rough when broken. Simple unleavened dough should rest so that the gluten of the flour is completely swollen - this gives the extensibility necessary for unleavened dough.
4. Place the dough on a dusted board or table and roll out, sprinkling with flour. Don’t be afraid to make the dough too dense; the more difficult it is to roll out, the better and more indigestible the noodles will be.
5. The sheet should be rolled out as thinly as possible, up to 0.5 mm thick or even less. Then the sheet should lie on the table for a while. If you make a lot of dough, then you can hang the sheets to dry on the back of a chair, on a crossbar near the oven, etc. It is important to let the workpiece dry a little, then cutting it will be easier.
6. The dough has dried out. Roll it onto the rolling pin, take it out and flatten the resulting roll a little. It can be cut straight or obliquely. The last method is good because it gives longer strings of noodles, as many people like. The better and stronger the noodles are kneaded, the more dried they are, the easier it is to cut them.
7. The chopped products only need to be tousled a little with your hands to separate the strips, after which they can be lowered into the broth.

To keep the broth clear, you can remove the flour by submerging the noodles in boiling water for a few seconds. The flour has been washed off - transfer the workpiece to a saucepan with soup.

How to make without water

Very tasty egg noodles are made with just eggs, without adding water. Working with such dough is a little more difficult - it is more difficult to knead and roll out, and it does not stretch as easily as with water. But if there is a desire, then everything will work out.

To prepare a standard portion, you should take a spoonful of vegetable oil, one egg and about three-quarters of a glass of flour. It should be noted that simple noodle dough loves flour very much, therefore, after kneading from the specified volume, you will still add more flour when rolling out.

This is exactly the case when flour does not harm, but helps the cause.

Knead in the same way as in the first recipe for the classic version of noodles. The only difference is that kneading and rolling will take more time and effort.

These products will make enough noodles for two times. You can put the remainder in a dry place and dry it for storage.

Cooking with milk

You can make the dough from any flour and any liquid. In this case, the liquid can be eggs, milk, sour cream or whey. The general condition is that you need to take half as much liquid as flour, and add flour during the kneading process.

Knowing this proportion, you can improvise by adding milk or any other dairy product to the eggs. Or you can do without eggs altogether by combining, say, 75 ml of milk, a whisper of salt and 200 ml of flour. In this case, milk and salt are mixed, and then this mixture is added to the flour. If you put eggs in milk, then, accordingly, you need to increase the amount of flour.

There is no particular difference in the kneading, but there is one nuance: dough kneaded with milk is perfect for side dish noodles. If you plan to use it only as a filling in the soup, then the milk will cloud the broth. Therefore, it is better to cook soup noodles only with water and eggs.

Egg noodles for soup

Homemade soup noodles can become more original by adding different seasonings and spices to the usual ingredients. So, noodles with the addition of turmeric will have a nice yellow color.

And here is another interesting recipe:

1. Take an egg, a glass of flour, a couple of tablespoons of cold water, half a teaspoon of salt and the same amount of paprika.
2. In a tall bowl, make a mound of sifted flour and make a well in it.
3. Beat in the egg, water and add salt and paprika.
4. Knead and continue kneading until smooth.
5. On a floured board, roll out and cut the noodles as thin as possible.

• You can diversify the taste and color of noodles with natural dyes and additives. So, spinach juice will give a greenish color, beet juice will tint the product pink, and saffron will give it an orange-yellow tint.
• For long-term storage, dried noodles should be placed in a clean and dry paper bag or tin box. A fresh linen bag will also do.
• If you roll out the dough using a special noodle cutter, do not add salt under any circumstances. Crystals that have not dissolved in the eggs will ruin the glossy rollers of the machine!
• It doesn’t take long to cook the noodles, just a few minutes. Overcooked, it will lose its taste and appearance, so it’s better not to overcook it. In the hot broth, the noodles will still reach the desired softness.

Calorie content of egg noodles

Typically, noodles are made from eggs, durum flour and water. What is the calorie content of such a product?

100 g of noodles contain 322 kilocalories. Moreover, if you remove the yolk from the composition, the dish will become dietary, as the fat content and yolk cholesterol content will decrease. Adding juices instead of water will slightly increase the calorie content, but will make the noodles more saturated with nutrients.

Homemade soup noodles are not just a tasty part of a traditional Russian first course, but also the basis for many recipes from traditional national cultures. For example, noodles are used as the basis for Uzbek lagman, as part of Korean and Chinese cuisine, as a side dish for dinner, and so on. That is why there are many types of noodles and the characteristics of their kneading. Let's talk about the main and most popular ones.

Classic noodles are prepared with water or with a small addition of eggs. And below we will tell you how to make homemade soup noodles in a classic version. But first, let’s take a step-by-step look at how to prepare the most delicious and labor-intensive egg noodles. Really, this enormous work is worth it! This is delicious!

Important! Homemade noodles differ from any type of pasta and other pasta in a special way of cutting. It is sliced ​​very thinly and in as long strips as possible. This is a sign of the highest quality in the understanding of any housewife who knows how to cook real homemade noodles. The second requirement is the maximum density of the dough. The noodles must be “rolled,” as they say in the villages, that is, made as dense and hard as possible. Only then will it retain its integrity.

The best noodles are kneaded by hand, rolled out and expertly cut with a knife.

During the Soviet era, there was a noodle cutter, which was accompanied by instructions that complied with GOST. This is the recipe we present. Please note - there is no salt in the composition. But the main thing is that there is no water in the recipe, which means there is no way to completely dissolve the grains of salt. So, let's cook homemade noodles with eggs.

Recipe:

• 10 eggs;
• flour.

To begin with, we recommend reducing the number of eggs by half, because kneading and properly rolling out the dough from such a volume is quite labor-intensive. Take as much flour as you need for a stiff, rolled dough. The exact volume depends on the moisture content of the flour and the size of the eggs.

Work progress step by step:

1. Sift a heap of flour into a large bowl. Make a recess.
2. Beat in the eggs one at a time and knead the dough. As soon as it starts to set into a lump, transfer and knead on the table, constantly adding flour. Kneading dough using eggs alone is very difficult. It is dense, does not stretch well, and requires quite vigorous efforts.
3. Gradually adding flour, wait for the dough to become denser and steeper than for dumplings and dumplings. You need to knead long enough. The more you knead and stretch the dough, the more gluten is formed in it, the more elastic and pliable it becomes.
4. When the dough has become stiff, smooth and uniform in appearance, set it aside for 20 minutes, covering it with plastic or a bowl to prevent it from winding. It will lie down, rest, and become even smoother.
5. You need to roll it out, cutting off small pieces. The rest of the dough lies covered again.

Let's say something special about rolling out. This point is the same for all recipes.

You need to roll it out as thinly as possible.

Ideally, it has always been considered that the best rolling is the one that allows you to read the font of a newspaper headline through a sheet of dough. Jokes aside, the thickness really should be minimal. Just a transparent sheet. Put this sheet aside or, better yet, hang it on the back of a chair with a sheet of paper underneath. While you are rolling out the remaining sheets, the first ones will dry to the point that they do not break, but no longer stick together. Now we’ll roll the sheet onto a rolling pin, take it out from the inside and begin cutting the resulting roll of dried dough diagonally with the sharpest knife we ​​have in the kitchen.

We assure you: if the dough is well rolled and dried, the dough strips will come out thin. All that remains is to tousle them a little and place them on a baking sheet to dry. Dry finished noodles can be stored for a very long time.

By the way, some housewives add milk to the dough. This is unnecessary, as it causes cloudiness when cooking the soup. But the noodles on clean eggs will always be dense, bright yellow and transparent.

Classic homemade noodle soup

If you don’t want to bother with egg noodles, you can prepare a simple version using water, eggs and adding vegetable oil. These are regular classic noodles. Some people do it simply on water; this option is suitable for fasting. However, the taste will be different.

For the classic version you will need:

• 100 g flour;
• 1 egg;
• a quarter of a small spoon of salt;
• half a teaspoon of vegetable oil.

The ratio of products is exactly in this proportion, but the number of eggs and, accordingly, all other ingredients can be increased proportionally. You can do without oil - in this case it serves to soften the dough. With butter the dough rolls out better. All other manipulations are done in the same way as when preparing egg noodles.

Option for chicken soup

Noodles for chicken soup are no different from other types of filling in soups. If you added flour when rolling out the noodles, then it is recommended to first throw it into boiling water to wash it and immediately remove it, and finish cooking it in the prepared chicken broth. Usually, for a simple chicken soup, a couple of minutes is enough to cook dried noodles, and literally one minute is enough to boil freshly prepared noodles.

Choux pastry noodles

This method differs in that boiling water is used to prepare the noodles. It brews flour. In this case, no eggs are required, only flour (350 g), boiling water (180 ml), vegetable oil (a couple of spoons) and a teaspoon of salt.

Combine all products and knead into a smooth, stiff dough. If necessary, add flour if the dough turns out watery. Unlike pure egg dough, it is not as thick, more pliable and soft. It is easy to roll out, make noodles out of it, and also use for dumplings or dumplings.

Rice noodles

The noodles are made from rice flour, eggs and water with added salt.

Usually a sheeting machine is used for it, because the rice noodles must be very thin:

• half a kilo of flour;
• 3 eggs;
• a pinch of salt;
• one tbsp. spoon of water.

Everything is combined, kneaded and rolled out quite thinly.

How to cook wok noodles?

Wok noodles are not a type of noodle, but a way of preparing them in a special frying pan with high sides. Any noodles are suitable for this dish. Most often, buckwheat noodles are used for Pan-Asian cuisine, since the combined features of all Asian cuisine require unusual products and kitchen appliances. In this case it's a wok and interesting noodles.

We will prepare it from buckwheat flour. If you don’t have one in the store, you need to grind the kernels in a coffee grinder and use it like regular flour. By adding egg and water to the dough, you can knead the dough, it will be dark in color.

Next, different vegetables and meat are fried in a wok in vegetable oil. A distinctive feature of Pan-Asian cuisine is that all products are cut into identical strips and, one by one, are sent to fry in a wok. Boiled buckwheat noodles also come there.

You can add different products to the dish, but it is traditionally prepared with this composition:

• chicken or lean pork;
• bell pepper;
• leek;
• green beans;
• young corn on the cob;
• ginger;
• chilli;
• buckwheat noodles.

Everything is flavored with soy sauce and, if desired, special sauces from Japanese or Chinese cuisine.

Udon noodles

There's nothing special about udon noodles other than a fancy name. These are ordinary noodles made from wheat flour, which are also the softest of all types of Japanese noodles, and thick. Comparing with high-quality Russian homemade noodles, one can make a comparison that is not in favor of this variety. It’s like our noodles were not very successful in cooking.

It is better to use it in traditional Japanese soups, adding it to plates with other soup foods at the very last moment, otherwise it will spread.

Prepared from water, salt and flour. Some aesthetes advise using bleached and unbleached, that is, coarsely ground, flour together. There are well-known tips for cooking using your feet - trample a piece of dough folded into a bag with your feet, fold it twice, trample it again, and then cut it thickly. Not sure if this will make the noodles special. Rather, it is a tribute to a classic Japanese tradition if there ever was one.