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02/04/2011 National Homemade Soup Day Homemade chicken soup

Source of Recipe

Good Food


Recipe Introduction

Soup – the gift that keeps on giving. It’s true. Think about it. When did you ever make a batch of homemade soup that only lasted for one meal? Never, right? But that’s okay because I’ve never met a soup that didn’t make great leftovers or didn’t freeze well and I bet you haven’t either. Well, as long as it was good soup to begin with of course. I’m not going to go into the history of soup or fill this space with random factoids about soup, though there is plenty interesting on the topic to be sure and if you are interested, I urge you to type “soup” into your Google (or Yahoo or whatever search engine) search bar and browse at your leisure. Today’s post is about sharing homemade soup recipes and celebrating homemade soup! My Punch Bowl

List of Ingredients

HOME COOKIN’ 02/04/2011 National Homemade Soup Day Homemade chicken soup


Homemade chicken soup'


Chicken 1-1,5 kg,
* carrots, celery, parsley and parsnip – only 250 grams,
* onions – 1 head,
* parsley,
* pepper,
* salt to taste.
For the noodles: 2 eggs, flour – 120 grams.



Recipe


Treated and washed the chicken cover with cold water and cook first on high heat. When boiling, remove the foam and lay in a stock-cleaned and well-washed vegetables, a few peppercorns, and cook on low heat. Young chicken is ready for 1.5 hours, and the old – for 2-2,5 hours.

While boiling broth, cook the noodles: Sift flour onto a slide board, done in agony depression, discourage it 2 eggs, put a pinch of salt, knead the dough and leave for 20-30 minutes.

The dough is thinly rolled (1-2 mm) and dry for 10-15 minutes, then roll to roll and chop finely. Cut the noodles dry, fill in the strained and boiling broth and simmer 15 minutes. Serve sprinkled with chopped parsley.