Chicken soup with homemade noodles. Video recipe

Ingredients: – 1 chicken egg; – a pinch of salt; – 1 tbsp. flour.

Sift the flour through a sieve and place it on the table. Make a depression in the top, pour the egg into it and sprinkle with salt. Gently stir in all the flour, picking it up from all sides with your hands and rubbing it lightly into the egg mixture. Knead a very stiff dough, knead it for 5-10 minutes until it becomes more or less homogeneous, and roll into a ball. Wrap it in a damp, clean towel and let it rest for 15 minutes.

Cut the dough ball in half and roll each piece into a very thin tortilla by hand or pass them through a pasta machine. Sprinkle each one generously with flour. Again, using a special device, if any, cut the layers of dough into strips of small thickness or roll them into rolls and cut with a sharp knife. Shred the noodles with your fingers and leave them for an hour and a half on a completely dry table without flour to dry out.

There should be no flour in the semi-finished noodle prepared by you, otherwise the soup will turn out cloudy. Place dried dough strips in a sieve and shake several times

Ingredients: – 0,5 chicken 600-700 g; – 1,5-2 liters of water; – a portion of dry homemade noodles; – 2 onions; – 2 potatoes; – a pinch of black pepper; – salt; – 3 sprigs of dill.

Wash the chicken, pat it dry, cut off any excess skin, cut in two, place in a medium saucepan and cover with water. Place the cookware over high heat and bring the contents to a boil. Boil the poultry for 30-40 minutes, reduce the temperature to medium and cover the pan with a lid with a hole for steam to escape.

For the best broth, homemade noodle soup is best cooked from broth chicken. If you are not sure about the quality of the bird, cook the dish in the second broth, decanting the first as soon as it boils.

Remove cooked cuts from broth and set aside. Peel and chop the onions. Remove the resulting fatty foam on the surface of the broth with a slotted spoon, salt with 1 tsp. salt and toss onions. Remove the skin from the potato, cut it into slices and transfer to the soup as well. Cook the dish for another 20-25 minutes over medium heat, without a lid.

Raise the heat to high and bring the soup to a boil. Add salt if necessary, pepper and dip the noodles into the bubbling brew using tongs or a pair of forks so as not to burn yourself. Boil it for 1-2 minutes, then set the pot aside, close it and let the dish sit for 20-30 minutes. Toss it, ladle it into bowls, and add a handful of chopped dill and a few slices of chicken to each.