Noodle Soup With Tomatoes Recipe
Tomato noodle soup, which is suitable for every table, before every meal and cooked with healing chicken broth, is a very preferred soup in Turkish cuisine. Moreover, it can be cooked practically using very few ingredients. Enjoy your meal!
Ingredients:
For: 4 People
Prep: 5 Min
Cook: 30 Min
| Ingredients for Chicken Broth: | |||
| Chicken Leg | 1 Qty | ||
| Dry Onion (Medium size) | 1 Qty | ||
| Garlic | 1 Clove | ||
| Bay Leaf (Dry) | 3 Leaves | ||
| Water | 1 Qty | ||
| Ingredients for Soup: | |||
| Tomato Paste | 1 Qty | ||
| Tomato (Planed) | 3 Qty | ||
| Vermicelli | 1 Half Cup | ||
| Lemon | 1 Qty | ||
| Parsley | 1/2 Bunch | ||
Steps:
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Wash the thigh chicken leg and put it in the pot and add 4-5 glasses of hot water. Add salt, pepper, bay leaf and bring to a boil over medium heat. Peel the onion and garlic, cut them in half and add them to the boiling chicken.
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Grate the tomato so that the skins remain in your hands. In a separate sauce pan, heat 1 tablespoon of olive oil and turn the tomato paste for a couple of turns until it smells. Add the grated tomatoes to the fried tomato paste and cook together for 4-5 minutes.
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Remove the chicken meat, onion and garlic, bay leaves with a strainer ladle from the chicken broth that is cooked and soft enough to separate from its bones.
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Add the tomato sauce and vermicelli to the boiling chicken broth and mix, when it boils, take it on low heat and cook until the noodles are soft.
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Close the bottom of the cooked soup and add the finely chopped parsley. Serve hot with lemon and toast. Enjoy your meal!
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Note: If your chicken is too oily and the soup is heavy, cool the soup and go over it and remove the frozen fat with a spoon. You can also make this soup plain without adding chicken broth.
35 Min
