Chicken Broth with Noodles and Egg
by Editorial Staff
Chicken broth with noodles and egg is a simple, and most importantly, very tasty first course. Want to take a break from soups and borscht? Make clear chicken broth – no frying, low fat and perfect flavor.
Cook: 2 hour
Ingredients
- Chicken legs – 800 g (2 pcs.)
- Noodles – 10 g
- Egg (boiled) – 0.5 pcs.
- Carrots – 1 pc.
- Bulb onions – 1 pc.
- Bulgarian pepper – 0.5 pcs.
- Celery stalk (optional)
- Parsley or parsnip root (optional)
- Greens to taste
- Salt to taste
- Water – 2.5 l
- Croutons(optional), for serving
Directions
- Bring the water in a saucepan to a boil, dip the legs in boiling water. Do not cover the pot with a lid. Bring to a boil and remove the foam. Remove the foam several times as it appears. Boil homemade chicken legs for 1.5 hours, store chicken – 40-50 minutes.
- 30 minutes before the end of cooking chicken broth, add carrots, onions and pieces of bell pepper (you can add celery stalks, parsley or parsnip root). At the end of the broth cooking, these vegetables are not needed.
- Boil the noodles separately until tender. Hard boil the egg. Separate the chicken from the bones and cut into cubes. Put the noodles, chicken meat in a plate and strain the broth through a sieve.
- Add the cut egg and chopped greens. The perfect chicken broth with noodles and egg is ready. Serve with croutons or garlic croutons.
Enjoy your meal!
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