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Chicken soup with homemade noodles classic

Classic chicken soup with homemade noodles

A tasty, simple, classic homemade noodle soup! This easy soup made from affordable, budget-friendly ingredients is a hit with everyone — grown-ups and kids alike. It's simple to make, yet it turns out not just tasty but really delicious.

Anna

Recipe author

Chicken soup with homemade noodles classic

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Composition / ingredients

Servings:

Flour

100

Eggs

Salt (pinch)

Chicken leg quarters

Onion

0.5

Carrots

0.5

Potatoes

Salt

0.5

Ground black pepper

Dill

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 48 % 15 g

Fats 23 % 7 g

Carbohydrates 29 % 9 g

162 kcal

GI: 44 / 0 / 56

Cooking method

Step 1:

Gather the listed ingredients. If the onion and carrot are large, use half of each; if they're small, use them whole. For the chicken broth, use leg quarters or 3 chicken thighs. If you can get a stewing hen, even better. For the herbs, use fresh dill, or parsley, or both — to taste. The amount of noodles you make will be right for a 3-liter pot.
Step 2:

Rinse the chicken leg quarters under cold running water and remove any leftover feathers. If you eat healthy, take the skin off them. Cover the legs with cold water, bring to a boil, drain the water, and rinse the chicken. Cover again with cold water (3 liters) and set it on the heat. Bring it to a boil (skim off the foam if needed), turn down the heat, and cook the chicken over medium heat for 30 minutes.
Step 3:

To make the noodles, sift the flour into a deep bowl and add a pinch of salt. Make a well in the flour and crack one egg into it. Knead the dough. Oil your hands with vegetable oil and knead the dough for 5 to 10 minutes. The dough comes out stiff and springy. Put the finished dough in a warm spot for 15 to 20 minutes, or leave it on the counter next to the stove.
Step 4:

Wash and peel the vegetables. Finely chop the carrot and onion. Add the chopped vegetables to the broth. Add salt. Wash the dill and chop it finely. Add half the chopped dill to the soup — I do this to my own taste; I like having both cooked and fresh dill in the soup. Cook the soup with the vegetables for 15 minutes.
Step 5:

How do you make homemade noodles for soup? Roll the dough out on the counter into a very thin sheet — roll it as thin as you can. Leave the finished sheet on the counter for about 5 minutes to dry a little. Then roll the sheet up into a loose log and slice it very thinly.
Step 6:

Separate the noodles with your hands and spread them out on the counter. Try not to tear them, so they stay long. If you've made more noodles than you need, you can save them for next time — leave them on the counter to dry, then put them in a sealable container. Store them in a dry, dark place.
Step 7:

Peel the potatoes and cut them into cubes. Add the cut potatoes to the soup. Cook for another 10 minutes. Taste the soup and add salt if needed.
Step 8:

Take the chicken leg quarters out of the soup. Add the prepared noodles to the soup and stir so they don't clump together. Cook the soup for about 3 minutes and turn off the heat.
Step 9:

Let the finished soup rest for a few minutes, then ladle it into bowls. Pour the noodle soup into each bowl and add chopped chicken and fresh dill.

Since everyone's threshold for salty, sweet, bitter, sharp, sour, and hot is different, always add spices and seasonings to your own taste! If you're using a particular seasoning for the first time, keep in mind that some spices are especially important not to overdo (chili pepper, for instance).
You can reduce or increase the amount of water in the recipe as you like, depending on whether you want a thicker or thinner soup.