Egg Noodle Chicken Soup

Ingredients for Making Chicken Egg Noodle Soup

Common products:

  1. Broiler chicken (whole breast on bone with skin) 1 piece
  2. Onions 1 piece (medium)
  3. Carrot 1 piece (medium)
  4. Potato 1 piece (large)
  5. Dill (greens) 4-5 branches
  6. Vegetable oil 2 tablespoons
  7. Salt 1.5 teaspoons or to taste
  8. Purified water 3 liters

Products for noodles:

  1. Wheat flour 1 cup for kneading and 1-2 tablespoons for rolling
  2. Purified water 1/4 cup
  3. Chicken egg (fresh) 1 piece (large)
  4. Salt 1/2 teaspoon or to taste


  1. Ground black pepper to taste
  2. Laurel leaf 2 pieces
  • Main Ingredients: Potato, Onion, Carrot, Chicken, Eggs, Flour
  • Serving 9 servings
  • World Cuisine


A tablespoon, a teaspoon, a kitchen knife - 3 pieces, a cutting board - 3 pieces, a glass - 2 pieces (a capacity of 250 milliliters), a measuring cup (for water), a deep bowl, plastic wrap, paper kitchen towels, a bowl, a plate - 3 pieces, a baking sheet, parchment paper, a deep pan with a lid (capacity 4 liters), slotted spoon, stove, frying pan, silicone kitchen spatula, soup ladle, deep plate.

Cooking Egg Noodle Chicken Soup:

Step 1: prepare the chicken breast.

Since broiler poultry is used in the recipe, it should be carefully prepared before cooking! First, wash the breast and with a sharp kitchen knife we ​​remove from the skin surface the remnants of feathers, which are very often present on the bird even after machine cleaning. Then we transfer the meat to a deep bowl, fill it with running water and leave it on it 1-1.5 hours, thus, getting rid of most of the steroids and various other chemistry, which is stuffed with a chicken.

Step 2: prepare the dough.

In the meantime, we collect 1/4 cup of ordinary running water. Add the chicken egg, half a teaspoon of salt to it and beat these products until a homogeneous consistency.

Then, using a fine mesh sieve, sift the wheat flour needed for kneading into a deep bowl. Pour the egg-water mixture there and grind everything with a table fork. First, small lumps form.

After the flour absorbs all the liquid, we continue the batch with clean hands. The result should be a soft, non-sticky dough, like dumplings or dumplings. We roll it into a lump, wrap it in plastic wrap so that it does not wind off, and leave it on the kitchen table to brew for 20-30 minutes.

Step 3: prepare the vegetables.

While the chicken breast and dough are infused, we are engaged in other important products. Using a clean knife, peel all vegetables and rinse them with greens. Then we dry them with paper kitchen towels, take turns putting them on a cutting board and continue preparation. Cut the potatoes into 1 centimeter cubes, send them into a bowl, fill them with cold water and leave them to use.

We chop the onion in the same way, but in a smaller size, about 5-7 millimeters. We chop the carrots on a medium or coarse grater, and simply chop the dill finely and arrange everything on separate plates.
After that, put on the kitchen table the remaining ingredients that will be needed to make the soup, and return to the dough.

Step 4: form the noodles.

Sprinkle the tabletop with a thin layer of flour, remove the polyethylene from the dough and divide it with a new knife into 4 equal parts. Three of them are covered with a kitchen towel, and one is laid out on a prepared table and rolled out into a layer with a rolling pin in 1.5-2 mm.

Leave it on 6-7 minutes at room temperature to dry out.

Then sprinkle with flour and roll up or lay layers on top of each other.

After that, we cut the semi-finished flour into thin strips with a width of 3 to 5 millimeters, depending on which pasta you prefer. In the same way we process the remaining three pieces of dough.
Then we cover the baking sheet with a sheet of parchment paper, evenly distribute still soft noodles on it and, so that it dries, place it in a well-ventilated place for 40-50 minutes or leave it until it needs to be put in the broth.

Step 5: Cook the broth.

Now again we pay attention to the soaked chicken, again we wash it, put it in a deep pan and fill it with three liters of purified water. Add one and a half teaspoons of salt there and put everything on medium heat.

After boiling, remove the white foam - curled protein from the surface of the bubbling liquid with a slotted spoon. Next, reduce the heat to a minimum, cover the pan with a lid, so that a small gap remains, and cook the broth for 40-50 minutes until the meat is ready.

Step 6: prepare a vegetable dressing for the soup.

We don’t waste time in vain, put a frying pan on an adjacent burner and pour vegetable oil into it. After a few minutes, we send the chopped onion into the preheated fat and simmer it until soft. 2-3 minuteswhile stirring constantly with a silicone spatula.
Then add carrots there and cook them together until a light golden crust is about 3 minutes. As soon as the vegetables are slightly browned and softened, remove them from the stove and set aside.

Step 7: Cook the Chicken Soup with Egg Noodles - Step One.

When the chicken is cooked, using the same slotted spoon, we take it out of the pan, transfer it to a plate and cool. We put potatoes in the aromatic broth and, after boiling again, cook it until half-cooked 10-11 minutes.

Step 8: prepare the boiled chicken.

After the breast has cooled slightly and you can safely pick it up, without fear of getting a burn, put the meat on a clean cutting board, remove it from the bone and cut into portions of the desired size. Then we send the chicken back to the pan and after 10 minutes proceed to the next, almost final step.

Step 9: Cook the chicken noodle soup - step two.

We carefully check whether the broth is boiling, only after that we put dried noodles, fried onions and carrots there and cook them together 10-15 minutesstirring constantly to prevent pasta from sticking together. Time may vary depending on the thickness of the dough!

Then we season almost cooked soup with a leaf of laurel, black pepper and dill. Mix everything again and cook the first hot dish yet 2-3 minutes with a slight boil.
Next, turn off the stove, cover the pan with a lid, infuse the soup for 7-10 minutes, with the help of a ladle, pour it in portions on plates and serve to the table.

Step 10: Serve the chicken noodle soup.

Chicken soup with egg noodles is served hot as the first main course to the dining table. This dish does not need any additions, but if desired, it can be served with fresh bread, salad, sliced ​​from fresh, pickled and canned vegetables. Enjoy delicious and wholesome food!
Enjoy your meal!

Recipe Tips:

- it is better to roll out the dough from the center to the sides;

- some housewives use only chicken yolks for cooking noodles;

- so that the noodles dry faster, it can be put in the oven, preheated to 120-130 degrees Celsius, and kept there for 20-30 minutes;

- sometimes 2 minutes before the soup is completely ready, a beaten raw chicken egg is poured into the pan;

- an excellent substitute for vegetable oil - cream, and chicken breast - any part of this bird;

- if desired, chicken stock can be cooked with an additional portion of vegetable, that is, with a whole peeled onion, parsley root, celery and carrots, this will only benefit from the taste of the soup;

- a set of spices can be supplemented with any spices that season the first hot dishes, for example, dried saffron, fennel, white or allspice;

- very often vegetables are not fried, but boiled with potatoes for 15 minutes. After this, add the noodles, cook the soup for 10 minutes, season it with herbs, spices and stand on medium heat for another 5-7 minutes.