Chicken Noodle Soup
5 servings
95 minutes
Chicken noodle soup is a cozy classic from European home kitchens. Its aromatic broth filled with tender pieces of chicken, golden carrots, and thin egg noodles creates a harmony of flavors. The light spiciness of black pepper and bay leaves adds depth to the soup, while the freshness of parsley and green onions completes the composition. This soup warms on cold days, nourishes and restores strength, and its mild taste suits even the pickiest gourmets. It is often served as a healing dish for colds or simply for comfort. The simplicity of preparation makes it indispensable in everyday menus, and each spoonful is a sip of coziness and home warmth.
1
Wash half of the chicken, cut it into two parts, and place it in a deep pot.
- Chicken: 1.2 piece
2
Pour two liters of cold water into the pot with chicken and simmer for 1.5 hours.
- Chicken: 1.2 piece
3
Add salt, bay leaf, and peppercorns one hour before readiness.
- Bay leaf: 3 pieces
- Black peppercorns: to taste
4
While the broth is boiling, finely chop the onion, grate the carrot on a coarse grater, and sauté in vegetable oil over medium heat.
- Onion: 1 piece
- Carrot: 1 piece
- Vegetable oil: 2 tablespoons
5
Boil the egg.
- Chicken egg: 2 pieces
6
Take the cooked chicken out of the pot and cut it into pieces.
- Chicken: 1.2 piece
7
Add fried onion and carrot to the broth.
- Onion: 1 piece
- Carrot: 1 piece
8
Then add the noodles and cook for another five minutes.
- Egg noodles: 100 g
9
Pour the ready soup into bowls, add a few pieces of chicken, place half an egg on top, and garnish with parsley and green onions.
- Chicken: 1.2 piece
- Chicken egg: 2 pieces
- Parsley: to taste
- Spring onion: to taste
