Homemade Chicken Egg Noodle Soup

Delicious, satisfying, rich, with homemade noodles. Chicken egg soup is a great first course for the whole family. It is associated with childhood, warmth and comfort. After all, this is what mothers often prepared in Soviet times, when there was no particular abundance of food.
cook time: 1h
Gavin Tanner
Homemade Chicken Egg Noodle Soup

Nutrition Facts (per serving)

83
Calories
2g
Fat
10g
Carbs
4g
Protein

Ingredients (4 portions)

Noodles:

Wheat flour 350 g
Water 200 ml
Salt 0.5 tsp
Eggs 1 pc

Soup:

Chicken 300 g
Potato 2 pc
Carrot 1 pc
Bulb onions 1 pc
Chicken eggs 1 pc
Water 1.5 l
Salt 1 tsp
Peppercorns 4 pc

Recipe instructions

Step 1

Step 1
How to cook chicken egg soup? First, prepare the necessary ingredients for the noodles. Sift the flour. Thanks to this, it will be saturated with oxygen, and the finished noodles will turn out more tender. The water should be cold, so keep it in the refrigerator first.

Step 2

Step 2
Pour the sifted flour into a bowl. Make a hole in it and crack a chicken egg into it, add salt and pour in a glass of cold water.

Step 3

Step 3
Knead into an elastic, smooth dough. If the dough is very sticky, add a little flour; if it is too stiff, add a little water. Place the dough in the refrigerator for half an hour.

Step 4

Step 4
Prepare the necessary ingredients for the soup. Any part of the chicken is suitable for the broth. Rinse the meat well, cut into small pieces if necessary, and rinse again under running water. Place the meat in the pan. fill with water and put on fire. When the water boils, reduce the heat, skim off the foam, add salt and peppercorns.

Step 5

Step 5
Meanwhile, remove the dough from the refrigerator, roll it out on a floured table into a thin layer and cut it into thin strips with a sharp knife, then cut them crosswise to make noodles. Let it lie on the table and dry a little.

Step 6

Step 6
Wash the potatoes and carrots, peel and cut into strips, cubes or diamonds.

Step 7

Step 7
Wash the carrots, peel and cut into small cubes or grate on a coarse grater.

Step 8

Step 8
Peel the onion and chop finely. Place the vegetables in the broth with the chicken and continue to cook over medium heat for about 15 minutes.

Step 9

Step 9
Then add the egg noodles to the soup, stirring immediately to prevent them from sticking to the bottom of the pan. Cook for about 10 minutes more.

Step 10

Step 10
Crack the chicken egg into a separate bowl and beat it with a fork until a homogeneous mixture is obtained. Pour the egg mixture into the boiling broth. Stir immediately with a spoon so that the egg does not gather in one lump. Cook the soup for about 5 more minutes. Add more salt if necessary.

Step 11

Step 11
The egg noodle soup is ready. Pour the soup into bowls, sprinkle fresh herbs on top and serve. Bon appetit!

Additional rubrics

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