Chicken soup with homemade noodles and giblets
5 servings
120 minutes
Chicken soup with homemade noodles and offal is a true culinary classic of Russian cuisine, embodying the warmth of home and the comfort of family traditions. Its history traces back to rural cooking when housewives used all available ingredients to create rich and nutritious dishes. The delicate chicken broth made from bones reveals deep flavors, while the offal adds richness and pleasant texture to the soup. Hand-made homemade noodles add a special charm and lightness. This soup not only warms during cold seasons but is also perfect for restoring strength due to its high protein and nutrient content. The combination of aromatic spices, herbs, and quail eggs makes each spoonful a small gastronomic delight.
1
Chop the onion finely and grate the carrot, fry until golden brown. Add finely chopped dill and parsley.
- Onion: 110 g
- Carrot: 210 g
- Dill: 25 g
- Parsley: 5 g
2
Pour 1200 ml of water into a pot and add chicken bones, onion with carrot, and herbs. Bring the broth to a boil and reduce the heat to minimum, let it simmer for 5-6 hours, periodically skimming off the foam.
- Water: 1200 ml
- Chicken bones (carcass): 1000 g
- Onion: 110 g
- Carrot: 210 g
- Dill: 25 g
3
Boil chicken breast, hearts, and gizzards. Also, boil quail eggs.
- Chicken breast: 180 g
- Chicken hearts: 120 g
- Chicken gizzards: 120 g
- Quail egg: 5 g
4
Grate the carrot and place it in a heated pan with garlic oil, stirring for 5 minutes over medium heat.
- Carrot: 210 g
- Garlic butter: 12 ml
5
To make homemade noodles, combine salt, water, and 1 egg at high speed with a mixer. On a clean surface, mound the flour and make a well in it. Pour the egg mixture into the well.
- Salt: 12 g
- Water: 1200 ml
- Quail egg: 5 g
- Wheat flour: 150 g
6
Knead the dough by hand, turning it into a tight ball. Cover the dough with a damp cloth or cheesecloth and let it rest for 35 minutes.
7
Roll out the dough into a thin layer after dividing it into parts. Cut the layer into noodles in your desired shape. Sprinkle the noodles with flour.
- Wheat flour: 150 g
8
Finely chop the boiled chicken breast, hearts, and gizzards.
- Chicken breast: 180 g
- Chicken hearts: 120 g
- Chicken gizzards: 120 g
9
Remove the chicken bones from the prepared broth - they are no longer needed. Bring the broth to a boil, add sautéed carrots, ground pepper, salt, chopped herbs, and homemade noodles. Cook for 5 minutes, then add the shredded chicken meat.
- Chicken bones (carcass): 1000 g
- Carrot: 210 g
- Ground black pepper: to taste
- Salt: 12 g
- Dill: 25 g
- Wheat flour: 150 g
- Chicken breast: 180 g
- Chicken hearts: 120 g
- Chicken gizzards: 120 g
10
Pour the soup into a bowl and garnish with sliced quail egg.
- Quail egg: 5 g