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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 do not like a fatty broth, I recommend removing the skin from the carcass, especially if the chicken is shop-bought. I put the halved carrot and the cleaned chicken into the pot and cover with water. I cook the broth for 40–60 minutes over low heat, always skimming off the foam from the surface. When the broth is ready, I take out the meat and let it cool. I also remove the onion and carrot from the broth – they will no longer be needed.
I grate the second carrot and chop the onion into small cubes. I sauté the vegetables in butter or vegetable oil until soft – about 7–10 minutes over low heat. If you prefer, you can skip the sautéing, but it gives the soup an extra note of flavour.
I cut the potatoes into cubes and add them to the broth. I wait for it to come to the boil and then add the sautéed vegetables, followed by the egg noodles. I cook the noodles according to the instructions on the packet.
I quickly pull the chicken apart into pieces along the fibres and add it to the soup. At this point I season the broth with salt. If you wish, add herbs – I used dill and parsley.
I beat the chicken egg in a bowl and slowly pour it into the soup, stirring vigorously. The egg should "break up" into small thin threads.
I take the soup off the heat and let it stand so the noodles swell for another 5–10 minutes. Now it can be served at the table.
Tips
- 1
SKIM THE FOAM at the start of cooking the broth – this is the key to its clarity. Coagulated protein makes the broth cloudy.
- 2
SAUTÉ THE VEGETABLES before adding them to the broth – this gives the soup a golden colour and a richer flavour.
- 3
POUR THE EGG IN SLOWLY while stirring vigorously – otherwise it will gather into a single lump. Poured in correctly, it gives lovely "threads".
- 4
LET IT STAND for 5–10 minutes after switching off the heat – the noodles will finish cooking and the soup will become more aromatic. The same principle works in other noodle soups.
FAQ
Which noodles should I choose? +
In this recipe – egg noodles (with eggs added to the dough), which give a rich colour and flavour. Alternatives: homemade noodles (dough of flour, egg and salt – make them yourself, it takes 30 minutes), thin vermicelli (cooks faster), small pasta (shells, stars – for children). Avoid: large durum-wheat pasta shapes (penne, fusilli) – they are not suitable for soup. Do not use rice noodles – that is a completely different soup (Vietnamese pho). "Children's" pasta (letters, numbers) is for a children's menu, tasty and fun.
How do I make the broth clear? +
A few secrets. Put the chicken into COLD water – this way it releases the protein gradually. Skim the foam every 3–5 minutes for the first 15–20 minutes. Cook over the lowest heat (a gentle simmer on the surface, not a vigorous boil). Do not stir the broth. After cooking, strain it through several layers of cheesecloth. For "restaurant" clarity – clarify with egg white: whisk 1 egg white, pour it into the boiling broth and strain after 5 minutes (the egg white gathers all the impurities). All these methods together give a "mirror-clear" broth.
How long does the soup keep? +
In the refrigerator in a covered pot – 3 days. The next day the flavour is brighter – the ingredients have "settled". The noodles may "swell" – this does not affect the taste, but the soup becomes thicker. For "freshness" when reheating, add 50 ml of boiling water and fresh herbs. I do not recommend freezing soup with noodles – after thawing the noodles become "mushy". If you do need to freeze it – separate it: the broth with meat in one container, and cook the noodles fresh when serving.
What do I serve it with? +
The classic: with sour cream (1 tsp per bowl), fresh herbs (dill, parsley, spring onion), a piece of black or grey bread. For the "lazy" option – nothing is needed, the soup is self-sufficient. For children – put more noodles in the bowl, it is "more filling". For the sick or recovering – a dietary version without sautéing the vegetables. For a "manly" version – with a spoonful of hot sauce (Tabasco, adjika). During a fast – replace the chicken with mushrooms (cook the same broth, but from dried mushrooms).
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