The familiar taste of chicken broth with homemade noodles is like a distant childhood memory. Nowadays, it is rare for someone to make homemade noodles, preferring pasta in stores. Meanwhile, the benefits of such noodles are undeniable.
Ingredients:
- Domestic chicken - half a carcass;
- Chicken egg - 1 pc;
- Flour for dough;
- Water;
- Parsley, dill - ½ bunch each;
- Bulb onions - 1 pc;
- Frying oil;
- Bay leaf - 1 pc.;
- Salt and pepper to taste.
Preparation:
- First you need to cook the noodles. Break the egg and beat, if desired, you can add a little salt. Gradually add flour so that the dough is tough and does not stick to your hands. Cut a small piece from the dough and very thinly roll a cake with a rolling pin, two millimeters thick.
- When rolling out the dough, the crust must be constantly sprinkled with flour on each side so that the dough does not stick together during the making of the noodles. After that, it is good to smear the finished cake with flour, helping yourself with your hand and roll it into a roll. Then cut into very thin slices. Disassemble the pieces into noodles and, spread out on paper, let dry a little.
- Cut the washed chicken and put it in a saucepan, pour water, salt and put on the stove. Remove the cooked chicken from the pan and cool, disassemble the chicken into fibers. Throw dried homemade noodles into strained and boiled broth.
- Chop the peeled onion, then fry in butter in a hot frying pan. When the noodles are cooked until half cooked, add fried onions, chopped parsley and dill, bay leaves and salt to taste. Boil and set aside so that the noodle soup is slightly infused.
Serve hot with black bread or croutons.
