Chicken thigh soup with homemade noodles
5 servings
90 minutes
Chicken soup made from thighs with homemade noodles is the embodiment of comfort and family warmth, a dish that has passed through generations of Russian cuisine. The broth made from thighs is rich and tender, giving the soup a special depth of flavor. Carrots and onions add a light sweetness and aroma, while homemade noodles make each spoonful hearty and appetizing. The process of making noodles is a true art that requires patience and care, making this dish not just nourishing but also soulful. Such soup is perfect for cold evenings when you want to warm up and enjoy home cooking. It is also indispensable when you have a cold, helping to restore strength and invigorate you. Chicken soup with noodles is not just food; it’s a true gastronomic tradition.
1
Many people make chicken broth from chicken or breasts, but I prefer to cook with thighs. I buy a pack that usually contains three thighs. They are much tastier when boiled than dry breasts.
2
Clean the thighs from the skin, place them in a pot with 3.5-4 liters of water, and put it on the fire. After boiling, reduce the heat and remove the foam.
- Chicken thighs: 700 g
3
While the meat is boiling, peel one carrot and onion, and slice them into rings.
- Carrot: 1 piece
- Onion: 1 piece
4
For 100 g of flour, use 1 egg (I add 2 eggs per cup) to make noodles. Make a well in the flour and gradually pour in the eggs, mixing with your hands. Knead the resulting dough on a floured surface. The dough should not be too loose or soft. If something goes wrong and your dough is not forming due to excess flour, you can pour some water from the eggshell into the dough, but authoritative sources do not really approve of this additional ingredient.
- Wheat flour: 2 glasss
- Chicken egg: 5 piece
5
At this point, the foam usually exhausts its potential; it's time to salt and add the carrots with onions.
- Carrot: 1 piece
- Onion: 1 piece
6
Roll the dough with a rolling pin to a thickness of 1-3 mm. It can be thicker, according to your taste. Stretching the dough left and right while rolling helps achieve the desired thickness. Cut the rolled dough into several pieces and slice it into thin strips. For easier cutting, you can fold the piece of dough two or three times.
7
After cutting, spread the dough on the table to dry. In natural conditions, it dries in about an hour, at least 40 minutes. By this time, the soup is usually ready, so I take out the meat and turn off the heat until drying is complete.
8
Turn on the fire, add noodles to the broth, crack three eggs into a cup and stir. After the noodles float (usually after about seven minutes on low heat), pour the eggs into the pot and turn off the heat after 2-3 minutes.
- Chicken egg: 5 piece