Hot rich chicken soup with homemade noodles - what could be tastier? It nourishes perfectly, is suitable for any time of the year, provides the necessary trace elements and even helps to cope with colds and diseases, strengthening the body.
Many people remember from childhood chicken broth with homemade noodles, which was traditionally prepared by mothers or grandmothers. Unfortunately, in the modern pace of life, not all housewives have time to prepare such a delicious soup. Someone will consider such a dish a relic of the past and wonder why they should cook noodles on their own, when there is a huge selection of pasta in stores for every taste. But homemade broth and noodles are incredibly tasty, and therefore cannot be compared with any commercial product. In addition, no artificial additives are used in this dish, all the ingredients are fresh, natural, which makes this soup very healthy.
For cooking, you will need: chicken, 3-4 medium potato tubers, 1 large carrot, 2 onions, 2 eggs, 0.5 cups of flour, a little vegetable oil, a couple of sprigs of fresh dill, 3-4 bay leaves, a few black peppercorns.
First you need to prepare the broth. For it, you can take any part of the chicken: the back with the remains of meat, bone, neck or wings - these parts will make a light broth that is suitable for women on a diet, small children and all those who do not like too fatty foods. If you want meat in a light soup, it is best to cook it from the breast - it is tender and lean. For a rich, golden broth, use half a chicken or a whole carcass if you're making the soup in a large saucepan. In any case, the meat or bones must first be washed, lowered into a saucepan, covered with cold water, and an onion and carrots cut along the length should be put in the same place.
It is the onions and carrots that will add flavor to the dish, add color, and besides, they will absorb all the harmful substances. After the broth is ready, they need to be removed from the soup and thrown away, since eating such vegetables is harmful.
Place a pot of chicken over medium heat. When foam appears on the surface of the water, remove it, otherwise the broth will become cloudy and will need to be filtered. After boiling, salt the water, remove the heat to a minimum and cook the broth for 40 minutes to 1.5 hours, depending on the amount of meat.
Homemade noodles can be prepared at this time. To do this, pour the flour into a bowl with a slide, make a small hole in it, drive in the eggs, add a little water and sunflower oil, knead the tough dough. It should turn out the same as on the dumplings, so add flour if necessary to keep the dough from sticking to your hands. Then roll it out in a thin layer and leave it for a while to dry. After half an hour, roll the layer into a tube, cut into thin strips, divide it into pieces and let dry a little more.
If you get a lot of noodles, leave them on the table until they dry completely, and then store in a container with a resealable lid. You can use such noodles at any time; it is stored just as well as other pasta.
When the broth is ready, remove all the ingredients from it, cool the meat, free it from the bones, cut into pieces and send it back to the pan. Peel and dice the potatoes, place in the broth and cook for about 20 minutes, until tender. At the same time, finely chop the onion, grate the carrots on a coarse grater, put everything in the pan and fry with a little sunflower oil. At the end of frying, when the onion has acquired a golden hue, you can add a little broth from the soup and simmer the ingredients under a closed lid for about five minutes. Then transfer the stir-fry to the soup. At the end of cooking, when the potatoes are already soft, add homemade noodles, bay leaves, peppercorns and finely chopped dill to the pan. Cover and cook for another 10 minutes. Pour the noodle soup into bowls.
