Chicken Noodle Soup in Aromatic Broth

Ingredients

• Poultry 1 piece
• Carrot 1 piece
• Onion 1 head
• Parsley 5 sprigs
• Dill 5 sprigs
• Egg noodles for wok 5 oz
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Remove the breasts and excess fat from the chicken, set them aside, and use them for another dish, such as meatballs.

Step 2

Place the chicken carcass in a pot with 3 liters of cold water and set it on the stove. If using a chicken from which the breast has been removed, the 3 liters of water will yield a rich, flavorful broth that is moderately fatty. Once the broth comes to a boil, reduce the heat to medium so that the water simmers gently. Only then should you add salt, a pinch of ground black pepper, and raw vegetables — one large onion and one large carrot, which can be cut into several pieces. After about 10 minutes of simmering, you can add a few sprigs of chopped herbs — parsley and dill — to the broth. After about 40 minutes to an hour, taste the broth: there is no exact cooking time for the chicken; the cook should determine by taste when it is ready, whether the broth is rich enough or still needs more time.

Step 3

When the broth is ready, remove the chicken from the pot, place it on a plate, sprinkle with salt, and cover it with a lid so that it can brine and cool. Once the chicken has cooled, it should be cut into pieces.

Step 4

Strain the broth, bring it to a boil, and add the egg noodles. Cook for 5 minutes.

Step 5

Ladle the soup into bowls and add some chopped fresh herbs — parsley and dill. If desired, you can also chop up the carrots from the broth and add them to the bowl.