Chicken soup with noodles and rice

Table of contents:

Chicken soup with noodles and rice
Chicken soup with noodles and rice


  • 500 g chicken
  • 2 peppers
  • 1 tomato
  • 2 carrots
  • 1 onion
  • 1 tablespoon tomato puree
  • 1 potato
  • 2 chicken stock cubes
  • 2 yolks
  • 2 tablespoons yogurt
  • 1 pinch parsley
  • 1 pinch of s alt
  • 1 pinch of black pepper
  • 2 handfuls of noodles
  • 50 ml oil


Cut the vegetables finely as for soup. Put the chicken, previously cut into large pieces, to boil in a deep pot with water slightly above the middle of the pot.Add the stock cubes to the water to dissolve them well. Fry the onions, carrots and peppers in a separate pan with the heated oil. Stir. Add the diced potato to the soup. Then add the fried vegetables. Stir the soup well for a few minutes. Add the noodles to cook for about 7-8 minutes in the soup.

Add the chopped tomato and tomato puree a little before the soup is ready so that they don't become mushy. In a small bowl, mix the egg yolks and yogurt. Add the mixture in a slow stream, stirring constantly. Season with the spices and remove from heat.

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