Chicken Noodle Soup
Soups • European
Description
To make a rich broth, use homemade chicken. The sautéed vegetables (which could have been boiled with the broth) give the noodles an extraordinary flavor.
Ingredients
- Egg noodles for wok 5 oz
- Onion 1 piece
- Carrot 1 piece
- Chicken Egg 2 pieces
- Bay leaf 3 pieces
- Green peppercorns to taste
- Parsley to taste
- Scallions to taste
- Vegetable Oil 2 tablespoons
- Poultry 1⅕ pieces
Step-by-Step Guide
Step 1
Wash half of the chicken, cut it into two parts, and place it in a deep pot.
Step 2
Pour two liters of cold water into the pot with the chicken and simmer for 1.5 hours.
Step 3
An hour before it’s done, add salt, bay leaves, and black peppercorns.
Step 4
While the broth is cooking, finely chop the onion, grate the carrot, and sauté them in vegetable oil over medium heat.
Step 5
Boil the egg.
Step 6
Remove the cooked chicken from the pot and cut it into pieces.
Step 7
Add the sautéed onion and carrot to the broth.
Step 8
Then add the noodles and cook for another five minutes.
Step 9
Serve the finished soup in bowls, add a few pieces of chicken, half of the boiled egg on top, and garnish with parsley and green onion.
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