Homemade Chicken Noodles
Description
This soup turns out delicious, incredibly aromatic, and rich. It will perfectly warm you up on a cold day. It's important to note that you can use any mushrooms you like—fresh or frozen. During cooking, you can remove the chicken from the bones and return the meat to the broth if desired. Serve the noodle soup with sour cream and garlic. Serve the soup hot.
Instructions
- 1
Step 1
Soak dried mushrooms in 200 ml of warm water, add brandy and a pinch of salt. Let stand for 1 hour, then strain, rinse the mushrooms, and return them to the soaking liquid. Cut the chicken in half and boil. Cut the onion in half or into 4 pieces, slice the carrot into small pieces, and sauté together with the onion in a heated pan without oil. Then transfer the vegetables together with celery (in large pieces) to the broth and continue cooking for another 1.5 hours. Remove the vegetables and chicken from the broth, then pour the mushroom soaking liquid (together with the mushrooms) into the broth. Simmer everything over low heat for 30 minutes. Then remove the mushrooms and slice them into thick strips.
- 2
Step 2
To prepare the noodles, grind the dried mushrooms into flour using a coffee grinder. In a bowl, mix the flour, egg, mushroom flour, and milk, then knead until you get an elastic and smooth dough. Cover it with a towel and let it rest for 30 minutes.
- 3
Step 3
Slice the mushrooms into small pieces and chop the onion. Place the onion into a frying pan with melted clarified butter and fry until golden. Then add the boiled sliced mushrooms and cook for 10 minutes, then transfer into the broth. Roll out the noodle dough thinly, roll it into a log and slice into thin strips; let it dry for 15 minutes. Then boil the noodles in salted boiling water for about 1 minute. Bring the broth to a boil, add the noodles, cook for 3-4 minutes, then serve.