Home-style chicken noodles

We prepare chicken offal: rinse under water, clean them from membranes and fat. Place them in a bowl. Rinse the soup set as well, remove the skin and add it to the offal. Sprinkle with a little salt and pepper, mix.

Preparing broth: pour cold water into a pot and add the contents from the bowl. Bring to a boil and reduce the heat. Don't forget to periodically skim off the foam. To make the broth clear, add a few drops of lemon juice.

Cooking noodles: take flour, sift it into a dry bowl, add a few pinches of salt to the flour. Make a small indentation in the mound of flour and crack an egg into it. Knead the dough like for dumplings. No water! Then roll out the dough into a very thin layer so that it is translucent. Generously sprinkle with flour, roll it into a tube and cut into thin strips. Then separate the strips from each other, place them on a baking sheet or cutting board and let them dry while occasionally turning them.

We make a soup base: melt butter in a preheated pan, add grated carrot (on a medium grater or sliced into circles), finely chopped pepper and tomato, and only then add a small chopped onion. Sauté, stirring constantly, for about 5 minutes.

We return to the broth: we take out its contents, strain it and put it back on the heat. Add diced potatoes and bring to a boil. Then add soup seasoning, and after 10-15 minutes add the prepared homemade noodles to the boiling broth. Salt and pepper to taste.

Soup readiness: we check the potatoes and all other ingredients. Once we understand that all the products are cooked, we add a few bay leaves and finely chopped greens. Let it simmer for a couple more minutes and steep off the heat for a few minutes. Then we serve it on the table.