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Egg soup, chicken and celery root

Chicken Noodle Soup with Egg and Celery Root

A wonderful soup with homemade noodles! In Poland, "rosół" doesn't mean a pickle soup, as you might expect — it's a poultry or beef broth so clear it should look "like a teardrop." It's usually served with noodles. Here's a simple recipe for chicken rosół with homemade noodles.

LioVita

Recipe author

Composition / ingredients

Servings:

Chicken

Carrots

Celery root (root)

Onion

Dill

Salt

Flour

Eggs

Water

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 47 % 7 g

Fats 47 % 7 g

Carbohydrates 7 % 1 g

98 kcal

GI: 100 / 0 / 0

Cooking method

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Take a cleaned, gutted chicken and place it in a pot with enough cold water to cover it completely. Add the peeled, chopped vegetables and seasonings. You can leave one layer of skin on the onion and then remove it later — the onion skin gives the soup a beautiful golden color. Once the broth comes to a boil, lower the heat and keep it at a gentle simmer. Skim off any foam that rises to the surface. It's important to cook the soup over low heat and never let it boil hard. While the broth simmers, make the noodles. These days we're used to buying pasta, but homemade noodles are actually very easy. Combine flour, eggs, water, and salt and knead into a dough. Let it rest for half an hour to firm up. Then cut the noodles and let them rest again for about half an hour. Once dry, boil the noodles in water for 10 minutes, drain in a colander, and rinse with cold water so they don't stick together. The final touch: put the noodles in a bowl and ladle the broth over them. Your rosół is ready!