Chicken Soup with Homemade Noodles
Serve in individual bowls and enjoy!
Serves: 6-8
1 chicken breast on the bone
2 teaspoons salt
1 medium carrot
2-3 tablespoons vegetables oil
1 cup flour
1 egg
A few fresh dill sprigs
2-3 bay leaves
Rinse the chicken and place into a pot. Add 3 quarts of cold water and put on the stove.
Add 1.5 teaspoons of salt.
When the soup boils, turn the heat down to medium and continue cooking for 40-50 minutes.
Pour the flour into a bowl.
Break the egg into the cup used for measuring the flour. Add the remaining salt (half a teaspoon) and pour in enough water to fill one-third of the cup.
Stir the contents with a fork and pour into the flour in the bowl.
Knead the tough dough; it should absorb all of the flour.
Cover the dough with a plastic wrap and set aside for half an hour.
Peel the carrot and grate very finely.
Place the carrot into a frying pan, add the oil.
Sauté over the medium heat for 5-8 minutes.
The carrot shouldn’t be frying; yet it should turn pale and release its orange color into the oil.
Once the broth is ready, turn off the heat. The broth will have a considerably more intense flavor if you make it in advance and let it cool without taking the meat out.
But if you don’t have the time, just let it sit covered for 20 minutes after it’s done.
Take the chicken out; separate and discard the bones and skin. Cut the meat into small pieces and return to the broth.
Divide the dough into 4 equal parts.
Dust each part in the flour and roll out very thin with a rolling pin.
Heat a clean dry frying pan on the stove (do not add any oil).
Put the rolled-out dough onto the frying pan and dry it up for about half a minute on each side.
Stack the dried-up dough.
Cut into 4 parts – you should have the strips of equal width.
Use a sharp knife to julienne each stack of dough strips very thinly.
Your noodles are ready!
Return the soup to the stove and bring to a boil.
Place the sautéed carrots into the soup.
Bring to boiling again.
Add all the noodles.
Stir. As soon as the soup starts boiling again take off the stove.
Add finely chopped fresh dill and bay leaves.
Cover and set aside for 15 minutes.
Serve in individual bowls and enjoy!
