Soup With Chicken Stomachs And Noodles - A Recipe With A Photo Step By Step

2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-05-24 11:19

Soup with chicken stomachs and noodles is a great option for lunch with the family.

Ingredients

Chicken stomachs - 400 g

Potatoes - 2 pcs.

Carrots - 1 pc.

Bulb onions - 1 pc.

Noodles - 100-150 g

Bay leaf - 1 pc.

Salt, peppercorns - to taste

Vegetable oil - 1 tbsp.

Greens - 20 g

Water - 1.5 l

• 49 kcal
• 1 hour 20 minutes
• 15 minutes.
• 1 h. 35 min.

Photo of the finished dish

Step by step recipe with photo

Many consider offal and dishes prepared with their participation as something second-rate. But this is an erroneous opinion, because by-products are superior in usefulness to meat, although they have a much lower cost. Delicious soups are made from giblets. They go well with any cereals, pasta and vegetables. Today we are preparing a soup with chicken ventricles and noodles.

Culinary experts recommend boiling the ventricles for at least an hour, and be sure to drain the first broth, otherwise the giblets can spoil the taste of the dish.

Prepare the ventricles - wash thoroughly, cut off the film and layers of fat. Cut the cleaned specimens into 2 parts.

Place a pot of water on the burner, throw in the ventricles. Boil the offal for 10 minutes, drain the first broth. Pour the stomachs with a new portion of water, after boiling, remove the foam on the surface, salt the broth, cook the offal for 1 hour until soft. At this point, add bay leaves and peppercorns to the soup.

In the meantime, prepare the rest of the ingredients for the soup. Peel the carrots and onions from the top layer, grate the carrots on a coarse grater, chop the onion head finely.

Put the vegetables to sauté in an oil pan. Stir occasionally during the process. It is not necessary to deeply fry the vegetables, it is enough to saturate them with oil and soften a little, it will take literally 3 minutes.

Peel the potato tubers, wash, cut into medium-sized cubes.

An hour later, when the ventricles are soft and almost cooked, add the potatoes and vegetable frying pan into the broth. Cook the vegetables for the next 15-20 minutes, depending on the type of potato.

Break the long noodles into smaller pieces, pour into the soup 2 minutes before turning off. Do not cook noodles for a long time, otherwise it will eventually boil down. The noodles will come to full readiness in a hot broth while infusing the soup.

Before turning off the heat, bring the soup to the desired taste, adding more salt (if necessary). If necessary, add liquid (boiled), thereby adjusting the density. Throw chopped greens into the soup, boil, set aside from the stove.

Let the lidded soup stand for 10 minutes until the noodles are cooked through, then pour into bowls.

Enjoy your meal!