Chicken Noodle Soup
8 servings
120 minutes
One of the best soups in Russian cuisine. Simple and easy chicken soup. Always especially good in winter.
1
Place the chicken in a deep pot and cover with 4 liters of water. Put on high heat, bring to a boil, reduce heat and skim off the foam.
- Chicken: 1 piece
- Salt: to taste
2
Add a whole onion, peppercorns, bay leaf, and clove. Simmer uncovered on low heat for 1.5 hours. The broth should reduce by about a third.
- Onion: 2 pieces
- Black peppercorns: to taste
- Bay leaf: 1 piece
- Carnation: 2 pieces
3
Chop the remaining onion finely.
- Onion: 2 pieces
4
Cut the carrot into medium cubes.
- Carrot: 1 piece
5
Fry the onion in vegetable oil until transparent.
- Vegetable oil: 30 ml
- Onion: 2 pieces
6
Add the carrot and fry for another 2 minutes, then remove from heat.
- Carrot: 1 piece
7
Remove the chicken from the broth and strain the broth through a sieve.
- Chicken: 1 piece
8
Disassemble the chicken, discard the bones, and cut or tear the large pieces of meat.
- Chicken: 1 piece
9
Put the strained broth on the heat, bring to a boil, add salt, then add vegetable sauté, chicken, and noodles.
- Chicken: 1 piece
- Salt: to taste
- Noodles: 150 g
10
Cook the noodles until ready.
- Noodles: 150 g