Chicken noodle soup with aromatic broth
10 servings
120 minutes
Chicken noodle soup in aromatic broth is a classic dish of Russian cuisine, known for its richness and homely comfort. The origins of this soup trace back to the traditions of simple yet nourishing dishes that warm and satisfy. The base consists of a strong broth made from a whole chicken with the addition of fresh vegetables and herbs, giving it a special depth of flavor. Egg noodles fill the soup with softness and tenderness, while parsley and dill add fresh notes. This dish is perfect for family lunches and maintaining strength on cold days. It can be served as a standalone dish or complemented with a piece of rye bread. Chicken noodle soup is not just food; it's a true expression of care and warmth that is always nice to feel.
1
Remove the breasts and excess fat from the chicken, save them and use for another dish, such as cutlets.
2
Place the chicken in a pot with 3 liters of cold water and put it on the stove. If you use a chicken with the breast removed, you'll get a rich broth from the 3 liters of water. Once it boils, reduce to medium heat and skim off the foam. Then add salt, a pinch of black pepper, and one large onion and carrot cut into pieces. After about 10 minutes of simmering, add some chopped herbs like parsley and dill. After about 40 minutes to an hour, taste the broth to check if it's ready.
- Chicken: 1 piece
- Carrot: 1 piece
- Onion: 1 head
- Parsley: 5 sprig
- Dill: 5 sprig
- Salt: to taste
- Ground black pepper: to taste
3
When the broth is ready, take the chicken out of the pot, place it on a plate, sprinkle with salt, and cover it to let it brine and cool. Once the chicken cools down, it should be cut into pieces.
4
Strain the broth, bring it to a boil, and add the egg noodles. Cook for 5 minutes.
- Egg noodles: 150 g
5
Pour the soup into bowls and add chopped fresh herbs - parsley and dill. If desired, you can chop the carrot from the broth and add it to the bowl as well.
- Parsley: 5 sprig
- Dill: 5 sprig
- Carrot: 1 piece