Homemade Chicken Noodle Soup

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Homemade noodle soup is very good! Because it is light and at the same time very satisfying. And it’s also so tasty, which you can’t cook with pasta for anything! Supermarkets now have such a huge selection of pasta that few people cook noodles at home. But I advise you - try it! The amazingly delicate taste of homemade noodles and the pleasure of the cooking process are worth it. A day off is an excellent occasion to remember a forgotten recipe and to prepare real egg noodles with the whole family. And then cook with her a delicious soup.

Homemade Noodle Chicken Soup Products

To the pan 3 l.:

2 legs, or 3 chicken thighs;
3 medium potatoes;
1 small carrot;
1 small onion;
¾ Art. l salts;
1 bay leaf;
A bunch of parsley, dill.

For homemade egg noodles

100 g of flour;
1 egg
A pinch of salt;
0.5 tsp sunflower oil.

How to Make Chicken Noodle Soup

It's great if you are lucky to get home-made chicken to your home-made noodles: then the soup will be more rich and useful. Shop chicken is also suitable - not a broiler, but soup. It is not so well-fed and cooked for a very long time (1.5-2 hours), but what a chic, tasty broth it turns out! But if you want to cook the soup quickly, then you can take the usual legs-hips.

Rinse them, lower them into a pot with cold water, boil until boiling. We drain the first water, collect new and cook over medium heat for half an hour.

In the meantime, we’ll start cooking homemade noodles.

Real egg noodles are cooked completely without water, only on eggs. If the testicles are homely, bright, then the noodles are yellow as a chicken. Remember the proportion: for 1 egg - 100 g of flour. One serving of noodles is enough for a 3 liter pot of soup.

Sift the flour with a slide on a table covered with parchment, slightly salt, make a depression and drive an egg into it. You can knead not on the table, but in a bowl.

Mix the dough with a spoon, then continue to knead with your hands. To prevent the dough from sticking, lightly lubricate the hands with sunflower oil. Knead for a long time - 5-10 minutes, so that the dough becomes homogeneous, elastic - then it can be rolled thinly, and it will not break.

The dough on the eggs is pretty cool, and to knead it well, you need to make an effort. Feeling in the hands - as if you are training on a weight trainer. At first the dough is patchy, then you will notice that it has become soft and smooth. It's time to wrap the dough in a cling film and put it in heat for 15-20 minutes (for example, on a table next to the stove where the soup is cooked).

While the dough is “resting”, and the chicken is cooked, wash and peel the vegetables for the soup. Dice the potatoes, circles - carrots, chop the onion.

Thinly roll a cool dough - an activity that also requires effort. The dough on the eggs is elastic, when rolling it all the time tries to compress again. Spare no effort and roll it so that through the dough you can see the pattern on the countertop! Then the noodles will be tender and tasty.

Having rolled out the dough, leave it for 10 minutes to dry.

In the meantime, put the potatoes, carrots and onions in the soup, salt, mix and cover again, let the soup slowly boil on. Until the noodles are ready, the vegetables are almost cooked.

Now - the most interesting stage! We roll the rolled dough with a loose roll.

We cut this roll into thin strips, 3-4 mm thick. The thinner the strips, the thinner the noodles will be. And its length depends on the width of the reservoir.

Such spirals turned out here. We take each one by the tip and shake it, if it does not want to turn around - we help with our hands, carefully so as not to tear long noodles, and unfold the strips freely lay on the table or board. Call the children in the kitchen, let them help - they will like the task. And then they will eat with great appetite - after all, they participated in the cooking!

That's how many noodles you got!

It's time to add it to the soup. Gently lower the noodles into the pan, stirring immediately so as not to stick together.

Add bay leaf, which will give the broth a particularly appetizing aroma, and chopped greens.

Homemade noodles are cooked instantly - 2-3 minutes with medium boiling, so as not to boil - and you're done! Turn off the soup, let it stand for a couple of minutes under the lid.