Chicken Noodle Soup with Mushrooms

This chicken noodle soup is very delicious, and the secret is in the noodles. Before cutting the dough into strips, they are slightly dried in a skillet, which prevents them from sticking together, eliminates excess flour in the soup, and makes them very easy to cut to any thickness. The recipe does not include potatoes, but you can add them if desired.

Chicken Meat

2.2-2.6 lbs (small chicken or 3-4 chicken thighs)

Bay Leaf

Allspice

Carrot

1 pc

Onion

1 pc

Mushrooms

7 oz (cremini mushrooms)

Sunflower Oil

for frying

Salt

to taste

Black Pepper

ground

For the noodles:

Water

1/3 cup

Egg

1 pc

Salt

pinch

Flour

1 cup (with a little extra)

To prepare chicken noodle soup with mushrooms, start by making the broth. Pour water (12-14 cups) over the chicken and wait until it boils. Then add bay leaf, allspice. Simmer for another 40 min. Remove the chicken, cut it into pieces, and strain the broth.

Make the noodles for the chicken soup. Beat the egg with water and salt, add flour, and knead the dough. The dough should be well kneaded. It should not be too firm, otherwise it will be difficult to roll out.

Cover the dough and leave it for 20 min. Then separate small pieces from the dough and roll them out thinly in the shape of a circle approximately the diameter of the skillet for drying. Place the skillet over low heat, place our flatbreads, flip them, and remove. They dry very quickly, approximately 0.5 min on each side.

Be careful not to overheat the skillet and prevent the flatbreads from burning. If necessary, reduce the heat.

Remove excess flour from the dried flatbreads, stack them, cut them in half, and then in half again. Then, with a sharp knife, cut the noodles across.

This amount of noodles will be enough for 2-3 soups. The remaining noodles should be slightly dried in a thin layer and stored in a bag.

Now, prepare the sauté for the soup. Sauté a little onion with carrot, add sliced mushrooms, sauté everything together a little more, and set aside.

Pour the noodles into the boiling broth, cook for 3-4 min, add the sauté, diced chicken, salt, and pepper. Let it simmer a little longer (2-3 min), then turn off the heat.