Chicken Soup with Homemade Noodles and Croutons

Soups | Russian cuisine

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

Chicken soup with homemade noodles and croutons

Ingredients

Poultry - 1 piece
Boiling water - ½ glasses
Wheat Flour - 1 glass
Butter - 1 tablespoon
Onion - 1 head
Carrot - 2 pieces
Bay leaf - 2 pieces
Green peppercorns - 1 tablespoon
Salt - to taste
Croutons - to taste

Step by Step guide

Step 1

Melt a tablespoon of butter in a cup of boiling water and add a pinch of salt. On a clean surface, pile up the flour and create a well in the center. Gradually pour in the water with the melted butter while mixing the dough. Most likely, the dough will be too wet with this ratio of flour to water, so during the kneading process, add more flour and continue to knead until the dough becomes very firm and no longer sticks to your hands. This combination of water and butter instead of eggs results in a finer noodle. Once the dough is ready, let it rest for about 5 to 10 minutes.

Step 2

After the dough has rested, it should be rolled out very thinly on a floured surface. Cut the noodles with a knife. The width and shape of the noodles can vary — some prefer wide noodles, others like thin ones, and some enjoy square-shaped noodles. However, in the case of square noodles, you don't need to roll the dough out too thin.

Step 3

Buy a good fatty chicken at the market; if there's too much fat, you can trim the excess. Place the chicken in a pot with 3 liters of water. If you follow these proportions, there will be plenty of chicken and very little water in the pot, resulting in a rich and hearty broth. Once the water boils, skim off the foam, reduce the heat, then add 2 bay leaves, an onion, a carrot, salt, and a teaspoon of black peppercorns. Simmer the broth over low heat for 1.5 hours. If any fatty spots appear on the surface of the broth, remove them, and continue to do so throughout the cooking process. The broth should not be greasy; it should be flavorful and hearty.

Step 4

You need to add the noodles to the boiling broth, making sure to shake off any excess flour, otherwise the broth will become cloudy. For this amount of broth, one third of the noodles is sufficient; you can save the rest for your next soup, as it keeps very well. There's no need to cook the noodles for long; just 30 seconds is enough.

Step 5

Once the soup is cooked, remove the chicken and shred it. For the soup, only the white meat should be kept. If the soup is being served immediately, place the meat into the bowls; if not, return it to the pot. Pour the soup into a bowl, add the shredded chicken, a bit of chopped parsley, and croutons made from regular white bread baked in the oven. The croutons should be added gradually; otherwise, they will become soggy.