Chicken noodle soup

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There are lots of chicken soup recipes in the world cookery. The most popular among them is chicken noodle soup. It’s easy to cook, but it’s filling and couldn’t be disliked. Once or twice I tried to make noodle by myself, but it took much more time. Now I just go to a supermarket and buy it.

Сhicken noodle soup

3 liters water
1 chicken, cut into pieces
5 potatoes
1 onions
2 carrots
¾ teaspoon cloves
2 bay leaves
1 ounce Parmesan cheese
¾ teaspoon sugar
1 teaspoon salt
5 whole black peppercorns
½ teaspoon paprika
2/3 bunch celery
1 ounce parsley
¼ cup chicken soup base
a pinch of parsnip
1 package dry egg noodles

1. Place chicken in a large saucepan with water and bring it to a boil.
2. Add onion, peppercorns and cloves. In 15 minutes add cheese and a soup base.
3. Peel potatoes, dice them and put into a bowl with cold water.
4. In an hour take chicken meat and onion out. Remove chicken skin and cut into small pieces.
5. Put potatoes, parsnip, diced carrots, cloves, bay leaves, sugar, salt and paprika into the chicken broth and simmer 15-20 minutes.
6. Chop parsley and celery and put them together with noodles and chicken meat into a pan. Simmer about 10 minutes.

A plate of chicken soup fighting against family troubles

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Chicken soupMy grandmother used to tell me that the soup is one of the main home dishes. She was fully confident that it’s cooked regularly only in the lasting and constant families. A plate of soup missing on the table during family dinner is the first sign of a trouble. Maybe these notions have already become old-fashioned; still I don’t stop impressing my family members with always-new soup dishes.

I know from my experience that soup cooking comes easy not to each woman. You have to be a steady and calm person, at the same time having a little creative genius. Don’t be sad if you aren’t a great cookery expert. Just practice more often, following advices and recipes, and soon you will be able to create your own recipes of delicious courses.

Onion soup with cheese scones

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Having cooked this soup ones I’ve reckoned it in my favorite ones – it’s so tender! You should bake cheese scones necessarily – it’s they who impart exquisite relish to this soup.

2 ½ cup chicken broth
1/3 cup butter
1 pound large onion, sliced
1 medium carrot, grate
2 ½ cup milk
1 clove garlic, crushed
3 tablespoons flour
5 tablespoons cream
3 parsley sprigs, chopped
2-3 teaspoons limejuice
½ teaspoon allspice
1 bay leaf
salt and pepper

For cheese scones:

1 cup wheat meal
2 teaspoons baker powder
4 tablespoons butter
2 ounces Parmesan cheese
1 beat egg
1/3 cup milk

1. Melt butter in a pan and fry onion and garlic over a medium heat for 10 minutes. Combine with flour and cook 1 minute. Pour in chicken broth and bring to a boil.
2. Add milk; bring to a boil once again. Flavor with salt and pepper to your taste, add limejuice, allspice and a bay leaf. Cover and simmer 25 minutes. Throw out bay leaf.
3. Make the scones meanwhile. Combine wheat meal, baker powder and butter. Then add cheese, one egg and milk and make pastry.
4. Form a loaf 1 inch thick, draw square pieces and bake in the oven about 20 minutes.
5. Add carrot in the soup and cook for 3 minutes.
6. Coat the scones with cream.