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Soup Chicken noodles with dill

Chicken Noodle Soup with Dill

A wholesome, tasty, and nourishing soup that'll get you back on your feet! Chicken noodle soup is hearty, appetizing food your loved ones will adore. My friend — a big pasta lover — shared this recipe with me.

Daria ☼

Recipe author

Composition / ingredients

Servings:

Noodles (homemade)

300

Chicken

Carrots (peeled)

Water

Parsley

Bay leaf

Peppercorns

Dill (1 bunch)

Salt

Water

0.5

Salt

Flour

200

Eggs

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 40 % 8 g

Fats 35 % 7 g

Carbohydrates 25 % 5 g

112 kcal

GI: 0 / 25 / 75

Cooking method

Step 1:

Ingredients
Step 2:

Make the broth: put the chicken in a pot, cover with water, and add the parsley, salt, chopped carrots, and a few black peppercorns. Simmer over moderate heat until the chicken is done, adding the bay leaf about 10 minutes before the end.
Step 3:

While the chicken cooks, make the noodles. Mound the flour on the counter, pour in the eggs beaten with salt, add the water, and knead a stiff dough. Let it rest a little.
Step 4:

Then roll it out thin.
Step 5:

Cut neat strips about 2 inches (5–6 cm) wide and stack them, dusting flour between the layers so they don't stick.
Step 6:

Now slice crosswise as finely as you can, and separate the noodles.
Step 7:

Let them dry a little.
Step 8:

Lift out the cooked chicken, strain the broth, and bring it back to a boil, then add the noodles. Cook over low heat until they float to the top. Stir the cooked noodles together with the chicken, which you've pulled into pieces. You can serve the chicken and noodles as a main course, or with the broth as a soup — that's how I like it best :)