Noodle soup ingredients for multicooker. Chicken soup with egg noodles in a slow cooker. Ingredients required for cooking

chicken meat – 500g.
carrots – 1 pc.
onions – 2 pcs.
potatoes – 2-3 pcs.
water – 3 liters
vegetable oil – 2 tbsp.
dried dill (or parsley)
salt, spices to taste

This recipe for chicken noodle soup in a slow cooker is very flavorful and tender. Its rich taste cannot be compared with a similar soup made from ready-made noodles. After all, home-cooked noodles yourself will give it a special feature, and thanks to the closed lid, many useful substances will be preserved in the finished dish.

Cooking method

Grate the carrots on a coarse grater.
Chop the onion.
Pour vegetable oil into the multicooker bowl and place the prepared vegetables.
Place the bowl in the multicooker, turn on the “Baking” mode (I prepared the soup in the Panasonic-18 multicooker; if you have a “Frying” mode, you can use it). Fry the vegetables for five minutes.
During this time, wash the chicken meat and cut into medium pieces. To make homemade noodle soup in a slow cooker, I use chicken fillet.
Peel the potatoes and cut into medium cubes or thin strips.
As soon as the vegetables are stewed, you should open the multicooker and lay out the meat and potatoes.
To fill with water.
Add salt. Turn on the “Extinguishing” mode and set the time to 1 hour. If your model has a “Soup” program, then use it.
While the soup is cooking, we need to have time to prepare homemade noodles. The noodle dough is quite simple to prepare. You need to combine the egg with flour in a bowl and knead a plastic dough. You need as much flour as the dough takes in when kneading.
Roll out the finished dough into a very thin layer and roll it into a roll, then start cutting into thin shavings.
Place the finished noodles in one layer on a board or countertop and let dry.
Five minutes before the soup is ready, place homemade noodles in the multicooker bowl, add dried herbs and spices to taste.
Close the lid and cook until the beep sounds.
And now our noodle soup in a slow cooker is ready. It just needs to be cooled slightly and served. When serving, you can add sour cream and fresh herbs.

Don't miss the opportunity to prepare such aromatic and rich chicken noodle soup in a slow cooker, and it will certainly become a favorite hot dish on your table. Bon appetit!

Making soup is also an art. It’s not enough to just chop vegetables, throw them in a pan and cook. The soup should not only be tasty, but also provide aesthetic pleasure. Soup with meat is already appetizing. What if the soup is vegetarian? We offer a step-by-step photo recipe on how to prepare a delicious soup in a slow cooker without meat. Noodle soup in a slow cooker will turn out rich and beautiful to look at.

And first, a few secrets on how to turn a simple soup into an appetizing first course, so that you always want more.

Firstly, noodle soup should not be pale, so be sure to cook it with carrots or add a little red bell pepper.

Secondly, you should not overcook the noodles, as this will make the broth cloudy. It is advisable to cook this soup at once, because the noodles, being in the hot broth, become very boiled and limp. If you still cook the soup twice, then you need to use noodles or durum vermicelli.

A slow cooker is perfect for making noodle soup. Thanks to sautéed vegetables, the soup acquires a beautiful color, and the gentle cooking mode prevents the noodles from boiling over.

how to cook vegetarian noodle soup in the Polaris slow cooker

Ingredients:

potatoes – 4 pcs.;
onion – 1 pc.;
egg noodles – approximately 50 g;
carrots – 1 pc.;
salt;
Sunflower oil – 50 g.

Cooking process:

First prepare the vegetables. Finely chop the onion. Cut the potatoes into medium cubes. Chop the carrots into large strips.

Pour sunflower oil into the multicooker bowl and set the “Frying” program for 20 minutes. When the oil is hot enough, add the onions. Sauté until soft, about 5 minutes. Keep the lid open while frying vegetables.

Then add chopped carrots.

After 8 minutes, add the potatoes. Stir. Warm everything together for 1-2 minutes.

Pour in about two liters of hot water.

As soon as the broth boils, switch the multicooker to the “Soup” mode, set the time to “1:00”, lower the lid.

After about 30 minutes, add salt to the broth. 5 minutes before readiness, load the noodles.

When the signal sounds, turn off the multicooker. As you can see, despite the length of cooking, the potatoes were not overcooked. The broth acquired a golden hue, but remained transparent.

Pour vegetable noodle soup into a plate, sprinkle with chopped herbs.

Chicken soup is rightfully considered a light and dietary dish. It is customary to cook it in chicken broth, without frying, with the addition of fresh vegetables. For taste, you can season the soup with noodles, fresh chicken eggs and herbs. Today we will cook chicken soup in the Polaris multicooker. And although the bowl of the multicooker is quite large, we will not fill it entirely, because it is preferable to cook such soup in small portions so as not to leave it for the next day - chicken soup is good fresh, it is both tastier and healthier. Of course, if you have a large family, then a liter of soup is unlikely to be enough for you. Then multiply the number of ingredients, taking into account that they are given for two persons.

Ingredients for 1 liter of soup:

Chicken thigh 1 pc.,
Egg noodles 70 g,
Egg 1 pc.,
Carrot,
Salt to taste
Black peppercorns,
Bay leaf,
Greenery.

Chicken soup recipe

To ensure that the chicken soup does not turn out too fatty, wash the meat and cut off the skin.

Place chicken meat, cut into large pieces, carrots and onions on the bottom of the multicooker. Add salt to taste, pepper and bay leaf.

Pour filtered water. Close the lid of the multicooker, set the “Steam” mode and use the “Minutes” button to add time to 25 minutes.

While the aromatic broth is preparing, let's take care of the egg. Beat a raw egg into a clean bowl and mix with a fork or broom. You can add your favorite spices to the raw egg according to your taste.

Finely chop the well-washed greens.

After 25 minutes, the multicooker will sound a signal indicating the end of cooking. Using a slotted spoon or spatula, remove the boiled vegetables and meat from the broth. We put the vegetables aside or immediately throw them away; we will no longer need them - they have already given all their vegetable aroma and all their juices to the broth. Separate the meat from the bones and disassemble it into small pieces.

Pour a raw egg into the broth, add pieces of meat and noodles. Mix everything and finish cooking the chicken soup under the closed lid of the multicooker in the same mode. Use the “Minutes” button to reduce the cooking time to 2 minutes. Then the multicooker will automatically switch to the “Keep Warm” mode. Leave the finished soup in this mode for another 5 minutes.

Serve chicken soup warm. Add fresh herbs to the soup as desired and to taste.

Bon appetit!

Chicken noodle soup is very easy to prepare in a slow cooker. Using this kitchen appliance simplifies the preparation of many dishes and soups are no exception. But culinary experts appreciated this recipe not only due to its basic preparation. Appetizing appearance, aroma and nutritional value - that’s why gourmets love this dish so much.

Chicken makes the soup nutritious, but without excess fat and calories. Vermicelli will also make you feel full, but will not burden your body with the need to process heavy food for a long time. As a result, the broth turns out clear and tasty, and the “filling” will help satisfy your serious hunger.

Another advantage of this soup is that it can be combined with many other ingredients. Additionally, you can add cereal, eggs, spices or herbs.

A slow cooker greatly simplifies the preparation of soup, but it is important not to forget to stir the dish periodically.

How to cook chicken noodle soup in a slow cooker - 15 varieties

A simple recipe for making delicious soup takes only 40 minutes. In this case, most of the time that the cook will have to spend will be spent on preparing the ingredients. The multicooker will do the rest on its own.

Ingredients:

Chicken wings - 250 g
Onion - 1 piece
Carrots - 1 pc.
Potatoes - 3 pcs.
Vermicelli - 0.5 cups
Vegetable oil
Greenery

Preparation:

Pour vegetable oil into the bottom of the multicooker and fry the onions and carrots, which should be finely chopped. To do this, select the “Frying” program.

When the onions and carrots are fried, add potatoes and chicken wings to them. Pour the mixture with water and salt.

Set the “Soup” function for 40 minutes. When half the time has passed, open the lid and add vermicelli.

At the very end, add finely chopped greens.

You can also add bay leaf or black peppercorns to the soup.

Minced chicken meatballs will help enhance the taste. As a result, the soup is not oversaturated with ingredients and is easily digestible.

Ingredients:

Minced meat - 300 g
Chicken - 300 g
Onion - 1 piece
Carrots - 1 pc.
Vermicelli - 100 g
Spices
Vegetable oil

Preparation:

Cut the chicken and make meatballs from the minced meat. Fry onions and carrots. Add chicken and meatballs. Select "Soup" for one hour.

The vermicelli should be added when half of the allotted time has passed so that it does not pre-cook.

Instead of vermicelli, you can add its variety to the soup - noodles. Ideally, it should be homemade, but if you don’t have time to prepare it, you can use store-bought.

Ingredients:

Chicken thighs - 2 pcs.
Onion - 1 piece
Carrots - 1 pc.
Potatoes - 4 pcs.
Noodles - 100 g

Preparation:

Chop the onion and carrots and fry on the “Fry” function until the vegetables turn golden.

Add chicken and potatoes. Fill with water and add salt to taste.

Select "Soup" and cook for half an hour. Then pour in the noodles and leave to cook for another half hour.

It is better to choose large noodles so that they do not become too boiled.

Melted cheese will add softness to the soup. You can buy cheese with mushroom flavor, for example. This is to add your own “zest”.

Ingredients:

Chicken - 400 g
Vermicelli - 1/2 cup
Processed cheese - 1 piece
Potatoes - 2 pcs.
Onion - 1 piece
Carrots - 1 pc.
Vegetable oil - 3 tbsp

Preparation:

Place chicken, onions, carrots and potatoes on the bottom of the multicooker. Pour water, salt and select “Soup” for one hour.

15 minutes before the end of the regime, grate the cheese and pour into a container along with the noodles.

If you fry the chicken a little, the taste of the soup will change a little: it will become richer and more tasty. The dish will turn out very fragrant.

Ingredients:

Chicken - 250 g
Vegetable oil - 3 tbsp
Onion - 1 piece
Carrots - 1 pc.
Potatoes - 3 pcs.
Vermicelli - 100 g
Bay leaf - 1 piece
Salt pepper
Greenery

Preparation:

Pour vegetable oil into the bottom and place the meat. Salt and add pepper. Fry using "Fry". After 15 minutes, add onions and carrots to the meat. Fry for another 5 - 7 minutes.

Then chop the potatoes and also pour them into a container. Add water, taste and add salt if necessary. Throw in the bay leaf.

Set "Soup" for 1 hour. When half the time has passed, add vermicelli. Cook until time runs out. Then chop the greens and sprinkle the soup with it.

Beans always add richness to a dish, making it more satisfying. This recipe uses canned beans in tomato sauce.

Ingredients:

Canned beans in tomato sauce - 1 can
Potatoes - 3 pcs.
Vermicelli - 100 g
Chicken - 300 g
Onion - 1 piece
Vegetable oil

Preparation:

Fry chicken and onions in vegetable oil. Add beans with sauce and potatoes, salt to taste. Add water and cook on “Soup” mode for 50 minutes.

Vermicelli should be added at the thirtieth minute of cooking.

The egg will add tenderness to the first dish. And it will also give bright colors. Once upon a time it was a simple stew, to which meat and vegetables were added over time. The result is a dish - a tradition that has been prepared by more than one generation of chefs.

Ingredients:

Chicken drumstick - 2 pcs.
Potatoes - 3 pcs.
Onion - 1 piece
Carrots - 1 pc.
Vermicelli "spider web" - 1/2 cup
Egg - 2 pcs
Bay leaf - 1 piece
Vegetable oil

Preparation:

Fry the drumstick, onion and carrots a little in vegetable oil, setting the “Frying” program. Add chopped potatoes, bay leaf, salt and water.

Cook on the “Soup” function for half an hour. Then add vermicelli and diced eggs. Cook the dish for another half hour on the same function.

You can use any vermicelli, but it is the small type that will make the soup more tasty.

In a slow cooker you can prepare a light vegetable soup, which will not only give you energy, but also enrich your body with vitamins.

Ingredients:

Chicken - 300 g
Vermicelli - 100 g
Zucchini - 1 piece
Onion - 1 piece
Carrots - 1 pc.
Spices

Preparation:

Cut the chicken into small pieces, finely chop the onions and carrots, and cut the zucchini into cubes.

Place vegetables and meat on the bottom of the multicooker. Add spices and water. The "Soup" mode will allow you to prepare a delicious dish in 50 minutes. 20 minutes before the end of the regime, do not forget to add vermicelli.

It is not necessary to use chicken fillet or breast in the soup. Hearts, stomachs and liver will also make it rich and satisfying.

Ingredients:

Chicken offal (liver, heart, stomach) - 350 g
Potatoes - 3 pcs.
Onion - 1 piece
Carrots - 1 pc.
Noodles - 100 g
Spices
Greenery
Bay leaf
Vegetable oil

Preparation:

Fry the onions and carrots in vegetable oil, selecting the "Fry" function.

Add potatoes and giblets. Salt, add spices and bay leaf.

Set the “Soup” program for one hour.

Half an hour after start, add noodles and herbs. Wait until the end of cooking.

This dish comes from Chinese cuisine and involves a lot of spices. But if this is not to the taste of a gourmet, then you can limit yourself to salt and black pepper.

Ingredients:

Funchoza - 100 g
Chicken - 300 g
Onion - 1 piece
Greenery
Spices

Preparation:

The cooking process is very simple. You need to chop the chicken and onions. Add water and season.

Cook the dish on the “Soup” program for 30 minutes. After this, add funchose and herbs. Cook for another 15 minutes.

If desired, you can add spicy spices, hot pepper, etc.

A very simple soup that is made with only 4 ingredients. But despite this, it turns out very tasty.

Ingredients:

Chicken - 0.5 kg
Eggs - 3 pcs
Onion - 2 pcs.
Vermicelli - 50 g

Preparation:

Place chicken, cut into pieces, and finely chopped onion on the bottom of the multicooker. Pour water and select “Soup” for 40 minutes.

Beat the eggs with a whisk and pour into the soup after 20 minutes have passed since the start of cooking. Immediately add vermicelli. Add salt to taste.

Corn adds sweetness and bright accents to the dish.

Ingredients:

Vermicelli - 100 g
Chicken - 400 g
Canned corn - 1 can
Onion - 1 piece
Butter - 30 g

Preparation:

Place butter on the bottom of the device and fry the onion and chicken. For this purpose, the “Frying” or “Baking” function is useful.

Add corn and cover with water. Season and set the “Soup” program.

After 20 minutes, add vermicelli and cook for another 20 - 25 minutes.

This soup can be called a mix of everything that is in the refrigerator. The ingredients combine well with each other and there is no impression of culinary chaos.

Ingredients:

Chicken - 300 g
Vermicelli - 100 g
Beans - 1/2 cup
Sausage - 200 g
Onion - 1 piece
Carrots - 1 pc.
Spices
Vegetable oil

Preparation:

Pour vegetable oil into the bottom of the multicooker and set to “Frying”. Fry chicken, onion, carrots and sausage. Add beans and spices.

Select "Soup" for 1 hour. Vermicelli should be added 15 minutes before the end of cooking.

You can make the soup even more flavorful with the help of mushrooms.

Ingredients:

Chicken - 400 g
Vermicelli - 100 g
Mushrooms - 200 g
Onion - 1 piece
Butter - 20 g

Preparation:

Fry mushrooms in butter using the "Fry" function. Add onion and chicken.

Pour water and select “Soup” for 50 minutes.

Throw the vermicelli into the container 15 minutes before the end of cooking.

A light soup served with chips.

Ingredients:

Chicken - 300 g
Vermicelli - 100 g
Onion - 1 piece
Carrots - 1 pc.
Chips to serve
Spices

Preparation:

Place chicken, onions and carrots in a bowl. Add water and salt. Set to "Soup". Cook for 50 minutes. In 15 minutes, throw in the vermicelli.

Serve with potato chips.

Chicken noodle soup is very easy to prepare in a slow cooker. The principle of “lay it out - fill it with water - choose a mode” is completely characteristic of this dish. But the end result will satisfy any gourmet: the soup turns out tender, light and at the same time satisfying.

What could be tastier than an appetizing noodle soup, the taste and aroma of which is associated by most with the times of carefree childhood. A multicooker will help you prepare it, and you will need a simple set of simple products for this. The soup cooks very quickly, and the feeling of fullness and good mood will not leave you for a long time.

List of ingredients:

Water – 1.4 l.
Chicken fillet or bone-in (you can use drumsticks) – 400 g.
Egg noodles or other pasta to your taste – 80-100 gr.
Onions – 1 pc.
Potatoes – 2 pcs.
Medium carrots – 1 pc.
Ground salt and pepper to taste.
Dried herbs.

Prepare chicken noodle soup in a slow cooker:

Rinse vegetables and chicken thoroughly. Cut the chicken into pieces, chop the carrots on a medium grater and place in a multicooker bowl greased with vegetable oil.
In a multicooker on the “Baking” mode, fry for 10 minutes, stirring occasionally with a spatula.
Add diced potatoes, onions, spices to the bowl and fill with water.
To ensure that the soup acquires a pleasant golden color, leave the last layer of husk on the onion and feel free to throw the “dressed” head into the bowl.
Now set the multicooker to the “Stew” mode for 1 hour and you can start setting the table.
10 minutes before the end of the program, add noodles and dried herbs to the soup. After the beep, the soup needs a few more minutes to brew and can be poured into plates.