Any experienced housewife has in her arsenal proven recipes for cooking first courses. There are times when the recipe is good, and everything suits you, but you want to change something or try another option. I have such a story happened when cooking homemade noodles. After applying a few tips taken from cookbooks and experimenting with the composition, I got noodles that completely satisfied me and my household.
Today I will share my version of making chicken noodle soup. It is advisable to take poultry. The broth from it is more aromatic and, of course, tastier.
The noodles can be made at home in advance and dried. It can also be prepared for future use and stored in a dried form until use.
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Ingredients:
For broth:
Homemade chicken - 600 grams
Water - 2 liters
Carrots - 1 pc.
Salt - 1 tsp
Onions - 1 tsp
For noodles:
Wheat flour - 1 glass
Large egg - 1 pc.
Salt - a pinch
Course of action:
To prepare the noodles, prepare the necessary foods. I sift the flour into a bowl, in which I will knead the dough. The amount is approximate. It may take more or less.
In the center of a hill of flour, I make a depression with a spoon, drive in an egg and add salt.
I knead the dough, gradually stirring in flour from the edges of the funnel.
When the egg has absorbed enough of it, I spread the semi-finished product on the countertop and continue kneading on it. If necessary, add flour while the dough takes it.
The dough should be firm and firm enough. It took force and 10 minutes to knead it. Noodles made of this will not boil down and will retain their shape.
Now I roll out the dough as thin as possible. This also takes some effort.
I roll the rolled sheet into a roll.
I cut the noodles with a sharp knife. The shape of the product can be different, as well as long or short, as you like. Can be cut with wide or thin ribbons.
With gentle movements, using my fingers, I shake the noodles a little so that they unwind and separate from each other. I lay it out in a thin layer on the surface for drying.
This amount of noodles is enough to make 2 liters of soup.
Now I fill the poultry with water, bring it to a boil, let it boil for 5 minutes. I drain the first broth, rinse the meat, put it back in the pan. I fill it with water and put it on medium heat to cook.
Since the noodles are transparent soups and the broth should be as light as possible, do not let it boil too much. Skim off the resulting foam in time. The cooking time depends on the poultry used. It takes 1.5-2 hours to cook poultry.
Salt the broth to taste 30 minutes before cooking.
If you don't like boiled onions, I advise you to add the whole head to the broth when cooking, and then simply remove it.
For color, you can add vegetables that you like to the dish, for example, carrots, after cutting them into strips.
I extract meat and boiled onions from the broth. I cut the chicken into pieces, separating it from the bones. The meat, if desired, can be put on a plate at the time of serving the soup.
Put the carrots in the boiling broth.
I boil the noodles separately in salted water to the al dente state, that is, I literally bring them to a boil and remove them from the heat. Thus, excess flour will be removed from it, which would give the finished broth a turbidity and a jelly-like consistency.
She threw the noodles on a sieve and let the water drain completely.
I loaded the noodles into a saucepan with soup, let it boil for 3 minutes. She covered it with a lid and turned off the heat. The noodles, when infused, will come to readiness and soaked in aromatic broth.
It remains to arrange it on portioned plates, then send the chicken pieces and pour the ready-made hot broth with vegetables.
When serving, sprinkle the noodle soup with herbs and freshly ground pepper.
Soup is a must in winter. It will warm you up, energize you, give you strength and help you fight off infections.
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