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Chicken egg soup

Chicken Egg Soup

A delicious, hearty chicken soup with homemade egg noodles. Chicken egg soup with homemade noodles is a great option for lunch or dinner for the whole family. This dish brings back childhood — warmth, coziness, dinner with a big, close-knit family. It's just the kind of soup moms often made in Soviet times, when there wasn't much variety of food. Instead of store-bought vermicelli they used homemade egg noodles, the chicken was a fatty farm bird, and the soup came out very tasty and rich. Cooks today have more options, but every now and then it's nice to treat the family to a dish like this.

Snezhana

Recipe author

Composition / ingredients

Servings:

Chicken

300

Potatoes

Carrots

Onion

Chicken eggs

Wheat flour

350

Water (1.5 l in the soup, 200 ml in the dough)

1.7

Salt (0.5 tsp in the dough, 1 tsp in the soup)

Peppercorns

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 25 % 4 g

Fats 13 % 2 g

Carbohydrates 63 % 10 g

76 kcal

GI: 27 / 0 / 73

Cooking method

Step 1:

Let's start by making the homemade noodles. Get the following ingredients ready for them.
Step 2:

Pour the sifted flour into a bowl. Make a well in it, crack in one egg, add half a teaspoon of salt, and pour in a cup of cold water.
Step 3:

Knead a smooth, elastic dough. Refrigerate it for half an hour.
Step 4:

You can make the soup from a whole chicken or just a particular part. The soup is much tastier with a farm chicken, of course, but if you can't get one, a store-bought bird works too. Rinse the meat well, cut it into small pieces, and rinse again under running water. Put the meat in a pot, cover with water, and set over the heat. When it boils, turn the heat down, skim off the foam, and add the salt and peppercorns.
Step 5:

Meanwhile, take out the dough, roll it out on a floured surface into a thin sheet, and cut it into thin strips with a sharp knife, then cut across them to make noodles. Let them sit on the counter to dry a little.
Step 6:

Wash and peel the potatoes and carrot. Cut the potatoes into strips, cubes, or diamonds, however you like.
Step 7:

Cut the carrot into small cubes or grate it on the coarse side.
Step 8:

Peel and finely chop the onion. Add the vegetables to the broth with the chicken and keep cooking over medium heat for about 15 minutes.
Step 9:

Then add the egg noodles to the soup and stir right away so they don't stick to the bottom. Cook for about 10 more minutes.
Step 10:

In a separate bowl, crack an egg and beat it with a fork until smooth. Pour the egg into the boiling broth, stirring with a spoon right away so it doesn't clump together. Cook for about 5 minutes. Taste the soup and add salt to taste if needed.
Step 11:

The soup is ready. Ladle it into bowls and sprinkle fresh herbs on top. Serve. Enjoy!