avg —
Chicken Soup with Noodles and Potatoes
Instructions
I cut the chicken into large pieces, remove the fat, and place it in a pot. If you don’t like fatty broth, I recommend removing the skin from the carcass, especially if the chicken is store-bought. In the pot, we place the halved carrots and peeled chicken, pour in water. We cook the broth for 40-60 minutes over low heat, while definitely skimming off the foam that forms on the water's surface. When the broth is ready, we take out the meat and let it cool. We also remove the onion and carrot; we won’t need them anymore.
Grate the second carrot, and chop the onion into cubes. Sauté the vegetables in butter or vegetable oil until soft, about 7-10 minutes over low heat. If desired, sautéing the vegetables is not necessary, but it will add an extra flavor to the soup.
Cut the potatoes into cubes and add them to the broth. Wait for it to boil and send the sautéed vegetables in as well, followed by the egg noodles. Cook the noodles according to the instructions on the package.
Quickly shred the chicken into pieces and add it to the soup. Don’t forget to salt the broth at this moment. If desired, add herbs. I used dill and parsley.
Whisk the chicken egg in a container and slowly pour it into the soup while actively stirring. The egg should ‘break’ into small strands.
Remove the chicken noodle soup with potatoes from the heat, let it steep, and allow the noodles to swell for another 5-10 minutes. Now you can serve the dish at the table. Bon appétit!
- Comment
or post as a guest
Be the first to comment.
