Chicken Soup with Market Chicken and Homemade Noodles
⏳ Time
1 hour 30 minutes
🥕 Ingredients
10
🍽️ Servings
10
Description
A fragrant chicken soup with homemade noodles. The key to success is a good market hen, which helps create truly rich broths. Fresh egg noodles will add charm to the soup.
Ingredients
- Poultry - 1 piece
- Wheat Flour - 5 oz
- Chicken Egg - 1 piece
- Vegetable Oil - 1 tablespoon
- Green peppercorns - 3 pieces
- Onion - 1 head
- Carrot - 1 piece
- Bay leaf - 1 piece
- Dill - to taste
- Salt - to taste
Step by Step guide
Step 1
Place one egg in a bowl. Add a teaspoon of vegetable oil and half of the flour to the egg, and start kneading the dough. Then gradually incorporate the remaining flour into the dough until it becomes stiff.
Step 2
Transfer the dough to a countertop and knead it by literally working it into the surface until it becomes very elastic. After that, it's best to cover the dough with a cloth or plastic wrap for 15 minutes at room temperature.
Step 3
Once the dough has rested, roll it out on a cutting board with a rolling pin until it is thin enough to see the board through the dough. If you have a pasta machine, you can use that instead, as it may be more convenient.
Step 4
Cut the noodles into very thin strips, as thin as possible.
Step 5
To make the broth flavorful and rich, choose a good quality whole chicken. Ideally, it should weigh between 800 to 1200 grams. Do not remove the skin and fat from the chicken; the soup should be fatty, or it will not look appealing. Take a pot, bring 3 liters of water to a boil, and as soon as the water starts bubbling, add the chicken to the boiling water.
Step 6
Immediately add half a tablespoon of salt and 2–3 black peppercorns. It's best not to add too much salt at this stage, as you'll need to adjust the seasoning at the end. Also, add a medium-sized carrot cut in half and an onion with its skin on. Be sure to wash the onion beforehand and make a few cuts in it to release its juices. Reduce the heat so that the water is barely simmering: it should bubble gently, not boil vigorously. If it boils too hard, the chicken will fall apart. After 20–30 minutes, turn the chicken from its back to its belly (or vice versa) so that the part of the chicken that is above the surface cooks well too.
Step 7
After an hour to an hour and a half, remove the onion, carrot, and chicken from the pot, strain the broth, and bring it back to a boil, then turn off the heat. The broth is ready; it should be very beautiful and golden.
Step 8
Bring the broth to a boil again, add one small bay leaf and all the prepared noodles. Cook the noodles for 5 minutes — and the soup is ready.
Step 9
Remove the fillet from the chicken and cut it into small, neat pieces or slices.
Step 10
Place 30 grams of chicken fillet in a bowl, then pour in 250–300 ml of soup.
Step 11
You can also add some greens, but only on the edge of the plate and in moderation; after all, some people may not like greens, or they might have an allergy. Take a pinch of dill and parsley, or just dill for a milder flavor.
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