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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Cover the chicken with cold water and bring to a boil. Skim off the foam.
Reduce the heat and simmer the chicken on low heat until cooked through and the broth is rich in flavor, about 1.5–2 hours.
Add the peeled onion and carrot, salt, and, if desired, black pepper and bay leaf.
Break the egg into a bowl, add half an eggshell of water, and a pinch of salt.
Gradually add flour and knead into a firm, stiff dough.
Roll out the dough very thinly, dusting well with flour to prevent sticking. Roll the dough into a log and cut into thin strips.
Separate the cut noodles with your hands and let them dry slightly for a few minutes to prevent sticking.
Remove the cooked chicken from the broth. Strain the broth if desired.
Bring the broth to a boil and add the homemade noodles.
Cook the noodles for about 2–4 minutes, until done.
Return the pieces of chicken meat to the soup and remove from heat.
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If you prepare the homemade noodles in advance, you can dry them well and store them in a dry place until the next use.
Can I use store-bought noodles instead of homemade?
Yes, you can use store-bought noodles, but the homemade version adds a special touch.
How can I make the broth more flavorful?
Simmering the chicken for a longer time and adding herbs like bay leaf can enhance the flavor.
Can I freeze the soup?
Yes, you can freeze the soup, but it's best to do so without the noodles for better texture.
What herbs can I use for garnish?
Fresh dill or parsley work well as garnishes for this soup.
How do I prevent the noodles from sticking?
Ensure the noodles are well-floured and allow them to dry slightly before cooking.
