Chicken noodle soup has always been one of my favorite soups, for fall and winter. Every time I make this soup it makes the house smell deliciously welcoming. What make this soup special, is that I use Homemade noodles. You can add store bough ones, but it just wouldn’t taste the same.
Chicken Noodle Soup
Ingredients
- 1 whole chicken throughly washed
- 5 quarts cold water
- 1/2 onion
- 1 bay leaf `
- 1 tsp dried rosemary
- 1 Tbsp black peppercorns
- 1 cup homemade noodles
- salt and pepper to taste
- 2 large carrots peeled and sliced
- Fresh dill
Instructions
- Place the chicken in a large soup pot. Add water, onion, bay leaf, dried rosemary, black peppercorn and salt. Cover with lid, bring the water to boil and simmer over medium low heat.
- If you see the scum on your broth, remove it with slotted spoon.
- Cook for 90 minutes, until chicken is tender and easily comes off the bone.
- Transfer chicken to a large dish.
- Strain the broth into a large bowl.
- Wash your soup pot and pour broth back to a pot.
- Add carrots. Bring to a boil.
- Add the homemade noodles to the pot, turn the heat up to high and boil noodles until tender (about 7 minutes).
- Using two forks, pull the meat from the bone and shred it slightly.
- Return the shredded chicken to the pot when there is about 2 minutes left for the noodles to cook.
- Add fresh dill, salt and pepper to taste.
Tried this recipe?Let us know how it was!
This post was posted in Soups
Beets and beef borscht
Borscht is a traditional Russian and Ukrainian hot soup that is made with beef, beets and cabbage. It is popular in many Eastern European countries, and each country has its own recipe. This recipe is how my grandma used to cook.
Check my other soups on this website!
Beets and beef borscht
Traditionally, Russian borscht is prepared with beef, but you can make it with any meat you like.
Ingredients
- 1 1/2 pound slice of bone-in beef shank (with a lot of meat)
- 1 bay leaf
- salt and pepper to taste
- 15 cups water cold
- 3 medium potatoes peeled, cut into 1/2-inch cubes
- 2 medium carrots peeled and shredded
- 3 medium beets peeled and shredded
- 1/2 onion chopped
- 300 gr cabbage (about 1/2 small cabbage) shredded
- 2 Tbsp olive oil
- 3 Tbsp tomato paste
- 1 Tbsp sugar
- 1/4 cup fresh parsley chopped
Instructions
- In the large pot, add the beef, one bay leaf, 2 teaspoons of salt and cold water. Bring to a boil.
- Carefully remove the scum with a slotted spoon, or you can strain it and then start fresh with clean meat and clean water. Bring it to a boil one more time, then reduce heat to medium and simmer for about 50 minutes.
- While your meat is cooking, get your veggies ready.
- Heat the olive oil in a large skillet over medium heat. Add grated carrots along with onion and sauté until nice and golden.
- Add beets and cook for 4 minutes stirring. Then stir in the tomato paste and cook for another 10 minutes, stirring frequently.
- Once the meat is ready, add potatoes. Allow to simmer for about 10 minutes.
- Add sliced cabbage into the stock and cook for 5 minutes.
- Stir in the sautéed vegetables and cook for 5 more minutes.
- Stir in parsley and sugar.
- Taste the borscht for flavor. Feel free to add more salt and pepper.
- Serve hot, with sour cream and bread.
Tried this recipe?Let us know how it was!
This post was posted in Soups
Meatballs Soup
This meatballs soup is one of the first soups I made right after I moved out from my parents house. I got this recipe from my mom over the phone. This meatball soup is very easy to make and will take no more than 30 minutes.
Meatballs Soup
I like to make meatballs and cut all the vegetables before boiling the water for soup.
Ingredients
Meatballs
- 1/2 lbs ground turkey
- 1/2 lbs ground beef
- 1/2 onion finely diced
- salt to taste
Soup
- 10 cups water
- 3 Tbsp chicken bouillon paste (optional)
- 5 medium potatoes cubed
- 1/2 medium onion finely diced
- 3 Tbsp rice (any)
- 2 Tbsp olive oil
- 1 large carrot shredded
- 1/2 cup fresh dill and parsley chopped
- salt and pepper to taste
Instructions
- Place ground turkey and beef into a bowl. Add 1/2 chopped onion and salt. Mix well. Form a ball from the meat by rolling it in your hands.
- Add 10 cups of water to a medium pot over high heat. Add chopped potatoes (and chicken bouillon paste) to the soup pot.
- Bring to a boil. Toss the 1/2 onion and rice into the soup.
- Add one by one meatballs into the pot. Cook for 15 minutes or until meatballs are floating at the top.
- Meanwhile, heat a small skillet over medium heat. Add 2 Tbsp of olive oil and shredded carrot. Saute for about 2 minutes and add it to the pot.
- Boil for 3 more minutes. Add fresh dill or parsley at the end.
- Serve it with sour cream if desire.
Tried this recipe?Let us know how it was!
This post was posted in Soups