Chicken noodle soup. Video recipe

Ingredients: – 2 large chicken legs (600-800 g); – 1 chicken egg; – 200 g flour; – 1 carrot; – 1 onion; – 20 g of dill; – 1 bay leaf; – salt.

Rinse the legs, trim off excess skin and fat, and place in a saucepan. Pour 3 liters of water over them, put on fire and bring to a boil. Remove the resulting gray foam from the broth surface with a slotted spoon and salt with 1 tsp. salt. Cut the carrots into small strips and toss into the boiling broth along with the whole peeled onion. Reduce heat to medium, cover with lid, and cook chicken for 25 minutes. In the meantime, make your own homemade noodles.

Place a mound of flour on the table and make a hole in it with your finger. Break an egg there and add a pinch of salt. Knead the base for the noodles, carefully picking up the flour from the sides and gradually stirring it into the egg mass.

The dough should be tight, so knead it for a few minutes, roll it into a ball and let it sit for 10-15 minutes. Cover it with a clean towel to avoid crusting.

Roll out a ball of finished dough into a thin flat cake, roll it into a roll 4–5 cm wide and 1 cm thick and chop finely. Straighten the rings with your fingers and scatter them on the table to dry.

Remove the legs from the pot and let cool. Strain the liquid, discard the onion and carrots and put it back on the fire. Remove the chicken meat from the bones, cut and run into the broth along with the bay leaf, salt to taste, boil for a couple of minutes and dip the noodles into it. After 2 minutes, set the pot aside and leave under a closed lid for 15 minutes. Chop the dill and add to the soup before serving.

Ingredients: – 4 chicken drumsticks; – 1 bunch of wide rice noodles; – 2 potatoes; – 1 carrot; – 1 onion; – 30 g of celery root; – 10 g of cilantro; – 0,5 tsp each turmeric and ground coriander; – salt; – vegetable oil.

Wash your shins under running water, put in a saucepan with 1 liter of water and put on fire. Once the water boils, add the celery root and half an onion into it. Reduce heat and cook chicken for 20 minutes, covered. Cook the noodles on the next burner, for this, boil water and place the rice semi-finished product in it, stir several times and after 4 minutes, discard in a colander. Be sure to rinse it under cold water. Peel and dice the potatoes, grate the carrots and finely chop the remaining onion.

When the drumsticks are cooked, take out the celery root and half of the onion, discard them and add the chopped potatoes to the broth. Saute the carrots in vegetable oil for 2 minutes and add the chopped onion to it for a minute and a half. After 15 minutes of boiling with potatoes, transfer the frying to the soup, salt, season and cook for another 3 minutes. Dip the prepared noodles, chopped greens into it, set aside and serve.