Chicken noodle soup
Description
I recommend using homemade noodles for this soup, as they are much more flavorful. Additionally, be sure to lightly sauté the vegetables you use for the broth—this makes them more aromatic and enhances their taste. Simmer the broth over low heat for an hour and a half, as only then will it become truly delicious and appetizing. Cook the noodles separately and mix them into the soup just before serving to prevent the broth from becoming cloudy due to starch. Ladle into bowls and serve.
Instructions
- 1
Step 1
1. Place the onions and carrots, roasted in a dry skillet, into cold water. Then add the chicken carcass, drumstick, allspice, coriander, bay leaf, and salt.
- 2
Step 2
2. Simmer over the lowest heat with the lid slightly ajar, then skim off the foam and cook covered for 1.5 hours.
- 3
Step 3
3. Sift the flour through a sieve and add the yolks to it. Salt well and gradually add water in small portions, gradually kneading the dough.
- 4
Step 4
4. The dough should be very elastic and should not stick to your hands. Then wrap the dough in plastic wrap and let it rest on the counter for 30 minutes.
- 5
Step 5
5. Roll out the dough into a thin sheet on a floured surface, starting from the center towards the edges. Using a pizza cutter, cut thin strips—this will be the noodles.
- 6
Step 6
6. Remove the vegetables, chicken carcass, and drumstick from the prepared broth. Shred the cooked chicken meat into fibers and add it to the soup. Bring to a boil, add chili pepper, and simmer for 5 minutes.
- 7
Step 7
7. Then turn off the heat and add finely chopped herbs. Cook the noodles separately and serve with the soup.