Chicken soup with boiled egg and vermicelli. Egg soup with vermicelli

Egg and noodle soup is often found on children's menus. Actually it's great option to feed a child - light, tasty, combining many useful ingredients. At the same time, there are a great many options for serving the dish, and to please the baby with beautiful dish as easy as pie.

And adults won’t refuse a bowl of this soup either - especially if it’s made with chicken broth and homemade noodles. Homemade egg noodles are a great option for soup (and not only for soup), and recipes for making them will also be given in this article.

Most often, such a soup is prepared with chicken broth - after all, everyone loves it, and it is invariably tasty. However, there are also options with vegetable or meat broth, as well as milk. Vermicelli can be any kind - not necessarily homemade - whoever prefers which one. Eggs are added to the dish in the form of three options: pre-boiled, raw and poached.

Additional ingredients are added to the soup only if you want to diversify the dish - for example, soup with sorrel or spinach, celery and potatoes is popular.

To make the soup tasty, cook it only for one serving. It doesn’t take long to cook, but letting the soup sit and reheat will definitely spoil the impression. Any pasta They tend to swell and absorb liquid, so instead of soup, you risk getting an indistinct slurry with blurry pasta.

How to cook soup with egg and noodles - 15 varieties

A light and nutritious soup that will suit any table. Both children and adults will love it. Prepared in a slow cooker.

Ingredients:

• Chicken for broth - 300 g
• Potatoes - 3 pcs.
• Onion - 1 pc.
• Carrots - 1 pc.
• Small vermicelli - 50 g
• Fresh chicken egg - 3 pcs.
• Spices, herbs - to taste

Preparation:

First, let the chicken broth simmer. After the water boils, remove the foam, add the peeled onion and spices to the broth and continue cooking for another half hour.

During this time, peel and cut the carrots (you can grate them) and potatoes.

After half an hour, add the potatoes and cook until tender. Throw in the vermicelli, immediately beat the eggs in a cup, swirl the soup with a spoon and pour them in.

After a couple of minutes, add the greens, check the ingredients for readiness and turn off.

The dish is prepared in the “soup” or “cooking” mode.

For small children, you can add the potatoes whole, and when they are completely cooked, crush them and add them back. This method makes the taste of the soup even more rich, gives it tenderness and thickens it a little.

A variation of the usual soup with the addition of lemon juice, which is unusual for us (in soups).

Ingredients:

• Chicken for broth - 300 g
• Small vermicelli - 100 g
• Fresh chicken egg - 3 pcs.
• Lemon - 1 pc.
• Olive oil - 1 tbsp. l.
• Spices, herbs - to taste

Preparation:

Boil the broth. Add vermicelli to the prepared broth and boil. While cooking, beat the eggs with lemon juice and a spoonful of oil.

Add a little broth, stir and pour the mixture into the switched off pan.

Stir carefully, let sit and pour into bowls, garnishing with lemon and herbs if desired.

Delicious, hearty soup with rich roast and bone broth. The yield of the finished soup is about 5 liters, so adjust the amount of ingredients to suit you.

Ingredients:

• Pork bones for soup - 500 g
• Vermicelli - 100 g
• Potatoes - 1 kg
• Chicken egg - 2 pcs.
• Olive oil - 2 tbsp.
• Butter - 50 g
• Turmeric - to taste
• Herbs, spices - to taste

Preparation:

Boil the bones in water for an hour. Add spices to the broth to taste.

Peel and cut the potatoes, boil them in broth.

Heat olive oil in a frying pan, add butter and melt it.

Add chopped onions and grated carrots when they become translucent to the oil mixture. At the end of frying, add turmeric.

While vigorously stirring, fry until deep golden brown. Pour 500 ml of boiling water. When the potatoes are cooked in the pan, add frying to them.

Check the soup for taste.

Beat the eggs in a plate and pour them into the soup while stirring the broth. Immediately add vermicelli, mix well, add greens.

Unusual ingredients and unusual soup. With a hint of Asia, chicken pieces are marinated in soy sauce, and rice noodles are used instead of wheat noodles.

Ingredients:

• Chicken pieces (meat) - 200 g
• Rice vermicelli - 50 g
• Fresh egg - 1 pc.
• Corn - 200 g
• Soy sauce - 2 tbsp. l.
• Flour - 1 tbsp. l.
• Sugar - 1 tsp.
• Vegetable oil - 1 tsp.
• Spices and salt - to taste

Preparation:

Prepare the marinade for meat: in a saucepan, heat a mixture of oil, soy sauce, sugar, salt (to taste) and 3 tablespoons of water.

Stir in flour until smooth, heat until slightly thickened. Place pieces of chicken fillet into the prepared marinade and leave for 20 minutes.

In the meantime, put one and a half liters of water in a saucepan to heat; when it boils, add corn and meat. Cook until done.

Beat the egg, add it into the soup in a thin stream, then add the vermicelli and cook until tender, stirring. If desired, garnish with half a boiled egg.

Two recipes in one - tasty soup and equally delicious homemade noodles. Noodles can be used in any other soups, and the soup itself, thanks to the use of celery, will certainly become one of your favorite and unusual ones.

Ingredients:

• Chicken for broth - 1 kg per 2.5 liters of water
• Carrots - 1 pc.
• Celery root and stem - 50 g each
• Onion - 2 pcs.
• Spices, herbs - to taste
• Flour - 75 g
• Chicken egg - 1 pc.
• Boiled quail egg - 2 pcs.
• Butter - 1 tbsp. l.

Preparation:

Boil chicken broth, add half of the vegetables (not chopped) to taste. While the broth is simmering, prepare the noodles.

Pour flour onto the table, make a mound of it, pour in 1 egg, a pinch of salt, butter.

Knead this into a dough, adding flour periodically to obtain an elastic, thick dough.

Leave the dough to rest, then roll it out into the thinnest layer you can.

Let it dry for a couple of minutes, then start cutting into strips (noodles) and let them dry.

Peel and cut vegetables. Heat the butter in a frying pan and saute it.

Remove whole vegetables and meat from the prepared broth, place the prepared fry into it, then the resulting noodles.

Boiled quail eggs peel, cut into halves. Pour soup into a plate, add herbs and garnish with egg halves.

To make the broth golden, you can lightly fry the vegetables. This is done right in the peel, on the burner. Once added to the broth, they give it an interesting color.

A quick way to make soup - you don't even need broth. The meat base will be sausage - which one is up to you to decide.

Ingredients:

• Sausage (can be assorted) - 200 g
• Potatoes - 3 pcs.
• Vermicelli - 100 g
• Fresh egg - 1 pc.
• Carrots - 1 pc.
• Tomato - 1 pc.
• Onion - 1 pc.
• Herbs, spices - to taste

Preparation:

Place a pan of water on the fire, meanwhile cut all the vegetables into cubes or strips. Sausage - the same.

Fry onions and sausage in a frying pan. Then add carrots and tomatoes.

Place the fry into boiling water and add the potatoes. Cook until half cooked, at this stage add vermicelli. Check the soup for spices.

Whisk the egg and pour into the pan, stirring the broth. Let stand and serve.

The easiest way to make soup. A minimum of ingredients, a minimum of time and effort for preparation - and the result is a wonderful, aromatic dish!

Ingredients:

• Chicken - 400 g
• Vermicelli - 50 g
• Boiled chicken eggs - 3 pcs.
• Herbs, spices - to taste

Preparation:

Boil the chicken in two liters of water, adding spices to taste.

When the chicken is cooked, cut the eggs into cubes and pour them into the pan, then add the vermicelli, cook for a minute, turn off the gas and leave to simmer under the lid.

Five-minute soup in the truest sense of the word. Elementary composition with elementary preparation.

Ingredients:

• Milk - 200 ml
• Fresh egg - 1 pc.
• Thin vermicelli - 50 g
• Spices - to taste

Preparation:

Boil 200 ml of water in a small saucepan and boil the vermicelli. At this time, beat the egg with milk and pour into the noodles.

Cook for two minutes, adding any seasonings to taste.

A recipe that stands out from the rest. Instead of the usual cobwebs, homemade egg noodles are used here, and the eggs are served in an unusual poached form. The presentation of the dish is also unusual - this option will definitely surprise guests.

Ingredients:

• Chicken for broth - 300 g
• Fresh eggs - 5 pcs.
• Flour - 100-200 g
• Spices, salt - to taste

Preparation:

Boil the chicken broth - cook it with all your favorite spices, carefully skimming off the foam.

Pour flour onto the table in a heap, beat two eggs into the center and gradually knead into a thick, elastic dough.

Roll out the dough into a thin layer, then cut into thin slices - this will be the finished vermicelli.

Boil the poached egg. You need to take as many eggs as the servings will serve - one egg per plate.

Line a bowl with cling film, pour the egg into it, connect the edges at the top and tie with thread.

Let the eggs and vermicelli boil (in water!) at the same time. Place the finished noodles in a colander. Remove the eggs from the film and place in the center of the plate.

Place noodles around and pour in broth.

If the egg dough is too tight for you, add a little water when kneading - a couple of teaspoons, and the process of kneading and rolling will go much faster.

Delicious milk soup- a dream from childhood. The sour cream and egg mixture adds an interesting twist to the recipe.

Ingredients:

• Milk - 2 l
• Vermicelli - 100 g
• Potatoes - 3 pcs.
• Onion - 1 pc.
• Fresh egg - 2 pcs.
• Sour cream - 3 tbsp. l.
• Herbs, spices - to taste

Preparation:

Put the milk on the fire. Cut the potatoes into small cubes and add to the boiled milk. Cook for 10 minutes, add vermicelli. Cook until done.

Separately, beat the egg with sour cream, add to the soup, add salt, let simmer for a couple of minutes and turn off.

Delicious and crazy healthy soup using spinach. Spinach can be replaced with sorrel.

Ingredients:

• Spinach - 500 g
• Vermicelli - 300 g
• Chicken for broth - 200 g
• Butter - 1 tbsp. l.
• Fresh eggs - 3 pcs.
• Lemon juice - to taste
• Spices - to taste

Preparation:

Boil the broth. Boil the vermicelli in clean water and rinse it with cold water.

Melt some butter in a saucepan and add chopped herbs. Simmer briefly (no more than three minutes), pour in the prepared broth and lemon juice.

Beat the eggs into the broth one by one and stir briefly. Place vermicelli on a plate and pour in broth.

Soup with egg and noodles inspired by the Japanese soup "Ramen"

Thick, rich soup, almost a second course. Classic Ramen has long been overgrown with a bunch of variations, but the most important thing - quick noodles and separate preparation of each ingredient - have been respected.

Ingredients:

• Japanese instant noodles - 1 pc.
• Chicken fillet - 300 g
• Celery - 3 pcs.
• Carrots - 1 pc.
• Boiled egg - 1 pc.
• Soy sauce - 125 ml
• Vegetable oil - 60 ml

Preparation:

Boil chicken fillet. Remove it from the broth.

Mix one glass of broth and water and boil the noodles. Cut celery and chicken into slices.

Grate the carrots and fry them along with the breast in a preheated frying pan.

When they are fried, add celery, soy sauce and broth and leave to simmer until the celery softens.

Place the finished noodles on plates (ideally deep, preferably in a bowl or quiche), place the chicken on top, pour over the gravy from the frying pan and garnish with an egg.

Simple, quick and delicious meatball soup. Minced meat can be used from any meat.

Ingredients:

• Any minced meat, mixed - 500 g
• Vermicelli - 150 g
• Boiled chicken egg - 3 pcs.
• Onion - 1 pc.
• Spices, salt - to taste

Preparation:

Add chopped onion, spices and salt to the minced meat. Mix well and form small balls - meatballs.

Place the meat balls in boiling water (for a richer taste, you can use ready-made broth), let them cook for a couple of minutes and then add the vermicelli.

When they are ready, add a diced chicken egg and herbs to taste.

The custom of adding kvass to soup originates from Moldova. It gives the soup an unusual sourness and contributes to its better preservation.

Ingredients:

• Chicken - 0.5 kg
• Fresh egg - 1 pc.
• Potatoes - 4 pcs.
• Vermicelli - 100 g
• Carrots - 1 pc.
• Onion - 1 pc.
• Kvass - 300 ml
• Spices - to taste

Preparation:

Let the broth simmer. At this time, cook the carrots and onions, add a little broth and continue to simmer.

Place chopped potatoes into the boiling broth, cook until half cooked, then add fried potatoes and noodles.

Pour in the kvass and the mixed egg one after another and mix. Add herbs to taste.

An interesting option for preparing soup from the famous British chef and TV presenter Gordon Ramsay. The Asian style of cooking will appeal to many fans of Japanese cuisine.

Ingredients:

• Miso paste - 2 tbsp. l.
• Shiitake mushrooms - 3 pcs.
• Noodles - 200 g
• Fresh eggs - 2 pcs.
• Spinach - 70 g
• Champignons - 100 g
• Ginger root - to taste
• Soy sauce - to taste
• Green onions- taste

Preparation:

Soak shiitake mushrooms for 2-3 hours. Dissolve miso paste in boiling water (2 liters). Grate ginger there, add chopped shiitake mushrooms and soy sauce.

Gently add the egg into the broth without stirring.

Place thin slices of champignons and pre-boiled noodles on a plate. Pour boiling broth over it and carefully add the egg. Garnish with green onions.

How to properly cook chicken broth. How is it useful? Recipes for chicken soups on the stove, in the oven and in the slow cooker.

Chicken broth soup is nutritious, easily digestible and tender. It can be eaten by almost everyone, including small children, people after surgery and those who are losing weight. Many foods go well with chicken, so there are an unlimited number of options for preparing a delicious soup.

Chicken soup: benefits, harm and some cooking secrets

Grandmothers are confident: if you eat soup for lunch every day, you will never have problems with the stomach and other digestive organs. Especially if it's light chicken soup. Doctors completely agree with them, because:

• this warm dish, warming the walls of the stomach, stimulates the production of gastric juice and, consequently, digestion
• chicken soup is very digestible
• liquid must be eaten so that the water-salt balance in the body is normal
• boiling is considered a gentle method of heat treatment chicken meat and other products that allow you to preserve the maximum amount of their beneficial properties

Whole chicken broth (with bones, fat and skin), as well as soups made from it, are recommended for use when:

• diseases of the bronchi associated with impaired patency
• gastrointestinal diseases
• diseases of the cardiovascular system

IMPORTANT: But for those who want to lose weight, who have problems with the absorption of fats, it is better to eat soups cooked with white meat - lean chicken fillet

Alas, there are people who cannot eat chicken soup. This:

1. Patients with ulcers and gastritis. Stimulation of gastric juice production is contraindicated for them.
2. People with liver disease who do not have enzymes to process chicken meat and chicken broth
3. People who are allergic to chicken

The basis for a delicious chicken soup is broth made from chicken meat (and bones). I think there is nothing easier than cooking it. But for some reason not everyone can do this. Here are a few secrets:

1. It is better to cook broth not only from meat, but also from a certain amount of bones. Then he will be somewhat stronger, the bones will give him their gelatin. And it is useful for bone - muscular apparatus person
2. You can cook any part of a chicken carcass. But it is better to remove the skin and fat so that the soup does not turn out too high in calories and oily. In addition, when cooking fat, toxins are formed in the broth.
3. For a rich broth, the optimal proportion is 1 kg of meat per 2 liters of water. If the soup is dietary, boil 1 kg of chicken in 3-4 liters of water
4. Chicken soup cook without a lid. When water boils, the proteins in the chicken coagulate and form foam, which gives the dish a specific taste and unsightly cloudiness. Foam must be removed
5. The cooking time for chicken broth depends on how many bones there are in it. The more there are, the longer you need to cook them. So, chicken fillet is boiled for 40 minutes, and a chicken carcass is boiled for about 2 hours.
6. In order for the soup to have a presentable appearance, after cooking the meat and bones it should be strained
7. Add vegetables to chicken (100 g plant products per 1 kg of meat). These are onions, carrots, celery, etc.

VIDEO: About the benefits of chicken broth

How to cook chicken soup with potatoes?

Chicken soup with potatoes is a very nutritious, quick to prepare first course.

You need: chicken broth – 2 l, chicken meat – 300 g, potatoes – 5-6 pcs., carrots – 1 pc., onion – 1 pc., herbs, salt, pepper to taste.

1. Vegetables are peeled and cut. Onions and carrots – finely, for sautéing. Potato - average size cubes
2. Potatoes are sent to the broth brought to a boil
3. Regarding sautéing onions and carrots for potato soup, many believe that it is not necessary. But if you lightly fry the carrots, the carotene from them will be absorbed better. And the onion won't be so tough
4. Passed onions and carrots are sent to the broth with potatoes 10 minutes after it boils, cook for another 5-7 minutes
5. Then add finely chopped boiled chicken to the soup.
6. Greens are added to chicken soup with potatoes two minutes before turning it off or to the finished dish

RECIPE: Chicken soup with noodles and egg

The soup turns out tasty, nutritious and beautiful. Children love this one very much. And it takes about half an hour to prepare.

You need: chicken broth - 2 l, boiled chicken meat - 400 g, potatoes - 2 pcs., carrots - 1 pc., onions - 1 pc., vermicelli - 4 tbsp. spoons, chicken eggs - 3 pcs., vegetable seasoning for soup, herbs.

1. The finished and strained broth is boiled again
2. Add peeled and diced potatoes to it.
3. After 10 minutes, sauteed vegetables, vermicelli and shredded chicken are sent to cook
4. After 5 minutes season the soup
5. One egg is broken and shaken, poured into the soup 2 minutes before turning it off
6. Two more eggs are boiled separately, half of them, along with herbs, are added to each serving of soup when serving it.

VIDEO: How to make chicken noodle soup with vegetables

RECIPE: Chicken soup with cream cheese

The taste of chicken soup with processed cheese is both tender and spicy. Attention! Fatty cheese adds calories to the dish.

You need: chicken broth – 2 l, boiled chicken – 400 g, potatoes – 3 pcs., carrots – 1 pc., onion – 1 pc., rice – 2 tbsp. spoons, processed cheese - 1 pc., herbs, seasonings.

1. The finished broth is brought to a boil, washed and sorted rice is added to it.
2. After two minutes, add peeled and diced potatoes to the rice.
3. Carrots and onions are sautéed, and they are also sent to boil
4. Shredded chicken is also added to the soup.
5. The cheese is grated on a coarse grater, the resulting shavings and finely chopped greens are gradually poured into the soup
6. In 3 minutes the soup is ready

How to prepare chicken soup with millet?

Millet is an inexpensive and very healthy cereal. It cooks very well in soup. Children who do not eat millet porridge usually do not refuse soup.

You need: chicken broth - 2 l, potatoes - 3 pcs., onions and carrots - 1 pc., millet - 0.5 cups, chicken meat - 400 g, seasonings and herbs.

1. To ensure that the millet is well boiled, it is added to the boiling chicken broth first.
2. Next they send the potatoes and sautéed vegetables to boil.
3. Chopped chicken meat, chopped herbs and seasonings are added to the dish a few minutes before it is ready.

RECIPE: Chicken soup with rice, photo

In the summer, during the season, it is very good to cook soups with chicken, rice and vegetables for lunch.

You need: chicken broth – 2 l, chicken – 400 g, potatoes – 2 pcs., carrots – 1 pc., onion – 1 pc., zucchini – 1 pc., cauliflower – 0.5 pcs., green peas 0.5 cups, rice - 0.5 cups, seasonings and herbs.

The ingredients are added to the boiling broth in the following order:

• diced potatoes
• sautéed carrots and onions
• cauliflower, scalded and divided into florets
• zucchini cubes
• peas
• seasonings and herbs

VIDEO: Spicy chicken soup with rice

RECIPE: oriental chicken soup (chicken noodle soup)

This soup is spicy. It warms you up perfectly in winter and is suitable as a snack with alcohol, but it can hardly be given to children.

You need: chicken broth – 2 l., boiled chicken meat – 800 g., tomatoes – 2 pcs., bell pepper – 2 pcs., carrots – 1 pc., garlic – 1 head, chili pepper – 1 pc., ginger root – piece 5 cm, rice noodles - 100 g, soy sauce, seasonings, herbs to taste.

1. While the prepared chicken broth is boiling, you need to prepare a dressing from vegetables fried in melted butter. Grate carrots, cut peppers into half rings
2. Finely chopped chicken meat, frying and noodles are added to the broth
3. Using a blender, make a paste from garlic, tomatoes and ginger and add it to the soup.
4. Add soy sauce (usually no more than 50 ml), seasonings and herbs to the dish

RECIPE: Chicken soup with champignons

Chicken and champignons go well in soup.

You need: chicken broth - 2 l, chicken - 300 g, champignons - 200 g, potatoes - 2 pcs., onions and carrots - 1 pc. each, herbs, seasonings.

The soup is very easy to prepare. After the broth boils and the potatoes have boiled for about 10 minutes, it is enough to boil the sliced ​​champignons with herbs and fried for only 5 minutes. They will have time to prepare and impart their taste and aroma to the dish.

IMPORTANT: To prevent the soup and the mushrooms themselves from having a grayish tint, you can fry the champignons for 1 minute on each side before placing them in the broth

RECIPE: Chicken soup with milk

If you want something light and original, you should cook cream soup with milk and chicken.

You need: chicken broth - 2 l, chicken meat - 500 g, carrots and onions - 1 pc., parsley root, egg yolk - 2 pcs., flour - 1 tbsp. spoon, milk - 800 ml, herbs and seasonings.

1. Vegetables are boiled in chicken broth, after which they are pounded into puree (grinded in a blender, passed through a meat grinder, etc.)
2. Chicken cut into slices
3. Made with half milk and toasted butter make a medium thick sauce
4. Add grated vegetables and sauce to the broth and bring to a boil.
5. The second half of the milk and the beaten yolks are combined and added to the finished soup.
6. Before serving, the dish is decorated with herbs and slices of chicken.

VIDEO: Chicken soup

RECIPE WITH PHOTO: chicken soup with canned beans (in a slow cooker)

Minimum effort, unique taste and maximum benefits - this is chicken and canned bean soup cooked in a slow cooker.

You need: chicken broth – 2 l, chicken meat – 400 g, potatoes – 3 pcs., canned beans – 0.5 l jar, carrots and onions – 1 pc., tomato paste – 1 tbsp. spoon, seasonings and herbs.

1. On the right, the multicooker should be turned on to the “Baking” mode to fry onions, carrots and chicken meat
2. After 5 minutes, switch the kitchen unit to cooking mode, add water, potatoes, tomato paste, canned beans, seasonings
3. After 30 minutes, serve soup garnished with herbs

RECIPE: Diet Chicken Soup

Diet chicken soup can be prepared with any mixture of fresh or frozen vegetables, for example, Mexican. In order not to add calories to the dish, you do not need to fry them.

Chicken soup in a pot in the oven

Soup in portioned pots from the oven is a very beautiful presentation.

Chicken soup in a pot in the oven.

You need: chicken broth - 1.5 liters, chicken meat - 300 g, potatoes - 4 small pieces, onions and carrots - 1 piece, bell pepper - 1 piece, tomato - 2 pieces, herbs and seasonings.

1. Wash, peel, cut and saute carrots, onions, peppers
2. Tomatoes are blanched and cut into slices
3. Potatoes are peeled and cut into cubes
4. Boiled chicken cut into cubes
5. All ingredients are placed in 4 portioned pots and poured with hot chicken broth, seasoned
6. After 40 minutes, the soup in pots is ready, you can decorate it with herbs and serve

VIDEO: Fragrant chicken soup

A quick soup with noodles, cheese and eggs that both adults and children will love.

Both adults and children will enjoy this tasty and quick soup. It is useful for children because there is no frying, and, in addition, little picky people will not catch onions and carrots from the soup, because they are not there.

This soup will be a salvation when you need to quickly cook the first thing. But you just need ready-made chicken broth. It is better not to cook soup in water; it will turn out too lean and not as tasty as with aromatic chicken broth.

Ingredients:

Chicken broth - 2 liters
thin vermicelli (or any other of your choice) - 50 grams
egg - 2
hard cheese (Parmesan is very suitable) - 50 grams
nutmeg - a pinch
salt, pepper, herbs to taste, for example dill

Making quick noodle soup with cheese

Let's prepare all the products. But first, let's put the broth on the fire to boil. At this time, finely grate the cheese.

Chop clean and dry dill.
Place vermicelli into the boiling broth...

...stir, turn the heat to low. Let it cook until half cooked.

Beat the eggs into a bowl. Salt and pepper them. Whisk. You can do this with a fork, whisk or using a mixer.

Sprinkle the beaten eggs with a pinch of nutmeg. If you love its aroma and taste, then take a good pinch.

Add grated cheese to the eggs...

...chopped greens and mix thoroughly.

Pour the egg-cheese mixture into the boiling broth, which must be stirred continuously at this time.

Now cook the soup until the vermicelli is completely cooked.
It is better to serve the quick soup right away while it is hot.

Since vermicelli tends to swell in liquid, put it according to the recipe, otherwise the next day you will take out of the refrigerator not soup, but macaroni and cheese, which is actually not bad either. If this happens, then fixing the situation is a couple of trifles - add a little (or a lot) of chicken broth and heat it up. But it is better to cook this soup at once, especially since it is not difficult and quick to prepare. And a fresh dish is always better than yesterday's.