Noodle soup with chicken

To prepare the broth, cut the chicken into pieces, wash it thoroughly. You can use any part of the chicken. We put the chicken in a suitable saucepan, fill it with cold water and put it on fire. Let it boil, removing the foam formed at the same time. We turn down the fire. We clean the onion, wash it and lower it into the broth along with the peas of pepper. Cook at an average boil until the chicken is ready for about 50 minutes.
Meanwhile, let's prepare the dough for noodles. Beat the egg with salt, add the sifted flour gradually. We knead a very steep dough. We knead it with our hands to a homogeneous structure, adding flour if necessary. Wrap the dough in a film, let it "rest" for 20 minutes. During this time, the dough will become softer and more elastic. We remove the film, knead the dough a little again. Roll out the tortilla. You can lubricate the cake lightly with vegetable oil to facilitate rolling. Roll out the dough as thinly as possible. The rolled layer is left to dry a little. We cut the layer into strips 5-6 cm wide, put them on top of each other and twist them into a tight roll. With a sharp knife, cut the roll across into narrow strips. I cut the strips very narrow, if desired, you can cut wider. We scatter the chopped noodles on the table and let it dry a little.
Peel carrots and onions, wash them. Since there are few components in our soup, then, using the general rule, we make the slicing of vegetables smaller. Cut carrots into thin strips, onions into thin half-rings or small cubes. We pass the vegetables in a frying pan with the addition of vegetable oil, stirring occasionally. We bring the vegetables to softness and golden color.
Back to the broth. We take out the finished chicken, remove the onion and filter the broth. Put the pot of broth on the fire again and let it boil. We take the chicken from the bones, cut it into pieces. In the boiling broth, we lower the browned vegetables, chicken pieces, mix, let it simmer for 2-3 minutes. Then we lower the noodles, mix, cook for 3-5 minutes. Salt the soup to taste, add your favorite seasonings and spices. Let it boil on low heat for 7-10 minutes and remove from the stove.
We leave the finished soup to sweat under the lid for 15-20 minutes. During this time, the soup will infuse, "ripen", acquire a pronounced aroma and a pleasant thick consistency.
The greens are washed, dried and finely chopped.
Serve the noodle soup hot, sprinkled with chopped herbs.
Bon appetit!

Soup is always considered the head of the dining table. The first course contains a lot of useful substances, improves digestion, is easily absorbed by the body and allows you to quickly satisfy hunger.

To make the soup delicious and successful, you need to take into account some nuances:
- the soup succeeds the better, the less it is cooked. It is best to cook soup for no more than 6-10 servings at a time;
- when cooking soup, it is necessary to constantly monitor it, do not let it boil over. The slower and calmer the soup boils, the tastier it is.

We put the amount of noodles depending on taste preferences. Someone likes the soup thicker, and someone is thinner. I have a small handful of noodles left from the amount I received. The soup turned out to be of medium consistency, not too thick and not liquid.