Noodle Soup classic or gluten-free prepare with Video, simply delicious and healthy
from Thomas Sixt
Hi, I am a German Chef and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Cooking questions I answer you gladly at the end of the articles. Have fun and good luck!
I present a fine recipe Noodle Soup with Chicken in this article. The step by step instruction with video makes it easy for you to cook it yourself.
I have selected a noodle soup with rice noodles, this is gluten-free, but you are welcome to use other noodles.
Good luck! I am pleased about news and success messages.
Table of Contents
1. Noodle Soup based on Chicken Broth
For the noodle soup you need a chicken broth, in the brevity of the seasoning you take about:
300 g chicken, a bunch of soup vegetables, two bay leaves, three pieces of peppercorns, a clove of garlic, some chili, one or two cloves, a teaspoon of marjoram, a browned and halved onion (optional), parsley stalk and a teaspoon of salt and put all the ingredients in a large pot, covered with cold, covered with cold soup vegetables, a teaspoon of salt. Let the broth boil once and then simmer for a longer time.
A little longer than an hour would be good, in the TCM (Traditional Chinese Medicine) the chicken is cooked for days, so that all the power can pass on to the soup.Ingredients for chicken stock
2. Noodle Soup with Vegetables
Since I want to add tasty vegetables to the soup, I do not use the vegetables from the chicken broth any more.
The vegetables are cooked and do not taste good. Therefore the vegetables for the soup are prepared fresh.
I partially cut the vegetables with a peeler and get strips of vegetables. This is practical in two ways: first, it’s quick and easy; second, the vegetables in the hot soup are cooked until firm to the bite in a short time.Prepared soup vegetables cut into cubes.
3. Noodle Soup in a Pot
The whole soup cooks with me in a pot, that goes only if the vegetables and the meat, the soup insert is cut small.
At the same time, the cooking time of the inlays must coincide with the cooking time of the soup noodles, otherwise it will be a slack. If you do the same as I show in the video, you will get an excellent result.
4. Noodle Soup Herbs
Parsley, chives, thyme, marjoram or coriander with Asian accents are ideal herbs for noodle soup.Herbs and aromatics for the soup
5. Classic Noodle Soup
I like this soup with rice noodles (gluten-free) or with normal noodles. You can also break gluten-free spaghetti into small pieces and use it as a soup inlay.
So the noodle soup served with parsley or chives remains a classic noodle soup like my grandmother prepared it.A classic noodle soup with peas and chicken.
6. Noodle Soup Pho Ga
You can make a Vietnamese Pho Ga rice noodle soup very quickly if you add a slice of ginger, some chilli, three pimento seeds, a little cinnamon and a little star anise to the chicken broth.
The soup is seasoned with fish sauce (if you don’t like soy sauce). Fresh coriander, soy sprouts, pak choi and Thai basil serve as an inlay or decoration.
The soup tolerates fresh lime juice. The Pho Ga is definitely one of the most eaten soups in the world, in Vietnam and other parts of Asia there is this soup or a similar variation of this soup already for breakfast!
7. Recipe Noodle Soup
My recipe for noodle soup should be a good suggestion for you, try different herbs out and just cook the soup longer to get the taste of a reduced soup. Try different vegetable insets or try the Pho Ga soup out. Good luck!
Simple recipe for noodle soup with detailed article and cooking videos by chef Thomas Sixt.
|1||pc||clove of garlic|
|4||pc||Mushrooms (also Mu- Err mushrooms or Shiitake mushrooms)|
|1||pc||fried chicken breast fillet fresh|
Prepare the chicken soup according to the instructions and let it simmer for at least an hour. Then prepare the soup.
Peel the carrot, then cut into strips with the pendulum peeler. Place the vegetable strips in a sufficiently large pot.
Cut the washed leek into rings and add, finely chopped garlic clove, mushrooms cut into fine slices, slightly chopped ginger, chopped parsley and lemon zest also add.
Pour the prepared chicken stock over the vegetables and aromatics in the pot or fill with water and use a chicken stock cube. The vegetables should be well covered.
Bring the soup to the boil, then add the rice noodles and cook for a few minutes. In the meantime, cut the chicken breast into strips and add to the soup.
Stir the pieces of meat into the soup and bring to the boil at most once. Leave the noodle soup with the chicken to stand with the lid on for a few minutes, then arrange and serve with soy sauce and sesame seeds.