Detailed step-by-step recipe with photos: Step 1
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Prepare ingredients: for the broth, you can take the backs of cut chicken, chicken necks, whole legs, thighs, wings or legs. If you want the most low-fat broth, prepare it from chicken fillet — this option also has a right to exist.
Tip: use a mixture of peppercorns to your taste, you can make your own from black, white and allspice, like mine.
The recipe uses chopped celery stalk, but can be replaced with fresh or dried celery root. It should be borne in mind that carrots significantly change the taste of the broth. And you don't have to use it at all.
But leeks in chicken broth with noodles and eggs give a very mild taste. If it is not available, you can take onions, as well as other types of this aromatic vegetable.
Tip: When using onions, remove only the top layer of skins, then wash them and use them with the skins to give the broth an even more beautiful color.
It is better to take vermicelli from durum wheat — it is tastier and healthier. Instead of noodles, you can use stars or other types of small pasta for soup.
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Step 2
Place the chicken in a 3 liter pan (you can use 4 liters) and add water so that it barely covers it. Cover with a lid and place on the stove.
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Step 3
Bring to the first boil over high heat and immediately drain. If there are traces of foam on the sides of the pan, remove them with a paper towel or rinse the pan with water.
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Step 4
Pour 2.2-2.4 liters of water into the pan with the chicken and place on the stove. Bring to a boil over high heat, reduce to medium or slightly lower (3/6 for an electric stove) and simmer for 25 minutes on low.
Important: the broth should not boil intensely if you want to get a transparent dish without foam.
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Step 5
Pour cold water over the eggs in a small saucepan. Place over high heat, bring to a boil and reduce power (to 4/6 for an electric stove). Cook for 5-6 minutes. Then remove, add cold water and leave to cool.
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Step 6
Skim the foam from the broth. It can form for several minutes in a row.
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Step 7
Peel the vegetables and cut into large pieces. It is convenient to cut crosswise to increase the area of contact with the frying pan.
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Step 8
In a dry, well-heated frying pan, fry the vegetables until dark brown. You can skip this step, but the vegetables prepared this way will give a richer flavor to the broth.
Tip: If you don't fry the onions and carrots, warm them in warm water before adding them to the hot chicken broth with noodles and egg.
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Step 9
Add the roasted vegetables and celery to the broth and cook over low heat for another 10 minutes.
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Step 10
In a small saucepan — you can use the one in which you boiled the eggs, just wash it first — boil about 1 liter of water and add all the noodles there.
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Step 11
Mix well. Bring to a boil and cook for 1 minute. Then drain the water using a fine sieve or colander that will not allow thin noodles to slip through.
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Step 12
Add pepper and salt to the chicken broth with noodles and eggs and cook for another 10 minutes.
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Step 13
Cut the eggs in half — 2 halves per serving.
Tip: you can use quail eggs, it will turn out even more beautiful.
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Step 14
Now remove the almost finished chicken broth with noodles and eggs from the stove.
You might be interested in:
10 chicken soup recipes — tasty, fast, simple and healthy
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Step 15
Using a large slotted spoon, scoop out the vegetables and spices and transfer them to another bowl.
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Step 16
Transfer the prepared vermicelli to the chicken broth and return to the stove. Bring to a boil and turn off immediately.
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Step 17
Serve chicken broth with noodles, adding 2 egg halves and garnishing with herbs. Bon appetit!
📌 For other recipes for the MOST DELICIOUS CHICKEN SOUP, SEE 👉🏻 HERE
