Chicken noodle soup


Chicken soup set 400 g

Flour 200 g

Egg 1 pc

Water 1.5 l

Carrots 2 pcs

Onion 1 pc

Universal seasoning 1 tsp.

Dill (greens) for decoration

Rinse the soup set, peel the carrots and onions.

Place in a saucepan and cover with cold water. Cook for 1 hour. Strain the broth, remove the meat from the bones. Throw out the carrots and onions.

For the noodles, break an egg into a bowl, add ¼ teaspoons of all-purpose seasoning.

Add 50 ml. water and beat.

Add flour in parts and knead into a tough dough.

Roll out the dough into a thin layer, leave for 1 hour. Sprinkle well with flour.

Cut the dough into small noodles.

Add ½ teaspoon of universal seasoning and grated carrots to the broth. Cook for 3-5 minutes.

Add noodles and cook until tender. Before serving, add the meat and sprinkle with finely chopped dill.

Bon appetit!