Noodle soup

I usually make this soup when I need a quick and warm meal for the family. If I have a bag of noodles and some chicken necks, I know that within an hour I can have a pot full of clear soup with tender vegetables. Often, I prepare the ingredients right on the table, chop them, and put them on the fire without complicating things.

Quick info

Total time: 1 hour
Servings: 6
Difficulty: easy

Ingredients

5 pieces of chicken neck (approx. 500 g)
3 medium carrots
1 small celery root (150-200 g)
200 g noodles or thin pasta
1 bunch of fresh parsley
1 cube of concentrate (Knorr type) – optional
1-2 tablespoons of oil (sunflower)
Salt, black pepper to taste

Preparation method

1. Peel the carrots and celery. Cut them into large pieces, not too small. Wash the parsley and set it aside.

2. Quickly wash the chicken necks in cold water.

3. Bring 3 liters of water to a boil in a large pot. When the water starts to boil, add the meat, carrots, and celery.

4. Skim the foam from the surface 2-3 times, as needed, to keep the soup clear.

5. Reduce the heat to medium and simmer everything for 40-45 minutes, uncovered. The vegetables should be soft, and the meat should easily come off the bone.

6. Add salt and a little pepper towards the end of cooking. If using a concentrate cube, add it now.

7. In another pot, bring 1.5 liters of water to a boil with a little salt. When it boils, add the noodles and cook according to the package instructions, usually 8-10 minutes. Drain the noodles, rinse with a little cold water, and set aside.

8. Remove the meat and vegetables to a platter. If you like, you can slice the carrots into rounds for serving. Usually, I don't put celery in the bowl, but it can be used in a salad.

9. Strain the soup through a fine sieve, especially if you want it to be clear. Put the soup back on low heat.

10. Add a tablespoon of oil. Return the meat from the necks (without bones, if you prefer) and the sliced carrots.

11. Finally, add the cooked noodles and chopped parsley to the pot. Stir gently and taste for salt and pepper.

12. Turn off the heat. Let the soup sit for 5 minutes before serving, so the noodles can absorb some flavor.

Why I make this recipe often

It is a basic soup that doesn’t require expensive ingredients. You can make it from the less used parts of the chicken. If you have kids or want something easy, it works anytime. It can be kept for 2-3 days in the fridge and doesn't change in taste. Reheated, it has no issues. It’s a good option for someone who doesn’t want to spend much time in the kitchen.

Tips

- The noodles are not boiled in the soup; otherwise, the soup becomes cloudy and thick.
- If you want a clear soup, strain all the liquid at the end.
- For a more intense flavor, you can roast the vegetables a little in the oven before boiling them.
- Chicken necks give gelatin, the soup will be slightly thickened after cooling.

Substitutions

- Chicken necks can be replaced with wings or backs, even breast if you don’t want fat.
- Noodles can be changed to wide noodles or small pasta (stars, letters).
- The concentrate cube is optional – if you have homemade broth, it’s not needed.

Variations

- You can add a small potato, diced, directly to the boil for a heartier soup.
- Add other root vegetables: parsnip, parsley root, to taste.
- At the end, you can add a little lemon juice or vinegar for a tangy taste.

Serving ideas

- Noodle soup goes well with fresh bread or croutons.
- For kids, you can remove the bones and just put finely chopped meat in the soup.
- For a quick meal, serve with chili pepper or grated cheese on top if you want something different.

Frequently asked questions

How clear should the soup be?
It depends on preferences. If you want it to be clear, strain the liquid well and skim the foam often at the beginning. If you don’t mind the appearance, you can leave the vegetables to boil without removing them.

Can I put the noodles directly in the soup?
You can, but the soup will be cloudier, and the noodles will absorb a lot of liquid, so you will need a larger pot and more water.

What do I do with the meat from the necks?
Usually, I debone it and put it back in the soup or use it for something else, for example, for a cold chicken salad.

Can I freeze the soup with noodles?
I do not recommend it, as the pasta becomes soft when thawed. You can only freeze the clear soup with meat and vegetables, and cook the noodles fresh when you want to serve.

Nutritional values (per serving, approximately)

Calories: 200 kcal
Protein: 12-14 g
Fat: 8-10 g
Carbohydrates: 18-20 g
If you don’t add much oil, the soup is quite light, with protein from the meat and some carbohydrates from the noodles. The amounts vary depending on how much meat you use and how fatty the chicken is.

Storage and reheating

The soup keeps for 2-3 days in the fridge, covered. If you want it to last longer, keep the noodles separate from the soup and mix them only when reheating. When reheating, add a little water, as the noodles absorb some liquid. Freezing with pasta in the soup is not recommended.

Tags: chicken soup, noodle soup