I first tried the Egg Noodle Chicken Soup when our friend Olga and Nikolai made it as a first course during a luscious dinner. I simply loved it! It was like a love potion mixed into the soup. To spread the love, I asked Olga to give me the recipe. She kindly posted it on her new food blog and I shamelessly stole the recipe :P
- 1½ Liters (approximately 6½ cups) of good chicken stock.
- ½ pound of boiled chicken meat cleaned from bones and skin
- 3 large eggs
- ¼ cup chopped fresh cilantro
- ¼ cup chopped fresh parsley
- 1 medium onion
- 1 small carrot
- 1½ table spoons of flour (optional)
- 4-5 table spoons of vegetable oil
- salt, bay leaves, ground black pepper
- 3-4 white mushrooms (optional)
Notes: I cook one cornish hen in pot full of water and use both the hen and the bullion for this soup.
Wash all vegetables before you cut them. Cut carrots in small pieces. I get creative sometimes and play with vegetables. I you have some time in your hands and want to play around, by all means do. But it is absolutely not necessary.
Chop up the onions. Cut the mushrooms in small pieces (as shown in the picture).
Heat the skillet in medium high heat, add the oil. Mix in the onions and saute until the onions soften up. Add the ground black pepper, carrots and saute some more. Add the mushrooms and toss them with ingredients in the skillet. Add salt and flour. Mix everything well to avoid flour clumps. The whole time keep stirring the vegetables. Turn the heat off.
Heat the stock/bullion on medium-high and add ready vegetable mixture into the simmering soup. Keep the soup simmering.
Chop up the greens. Whisk the eggs in ma medium bowl, add the greens and whisk everything again.
Heat the non-stick skillet on medium heat. Grease the skillet and spread a thin pancake from the egg mixture. My skillet is pretty wide and 2 pancakes will do for me. If you skillet is on a smaller side, add smaller portions of the egg mixture at a time. The pancakes have to be thin. Once the bottom side of the pancake is cooked, flip it on the other side. Cook for about 1 minute and take it out. Cool the pancakes before cutting them. Once the pancakes are cool enough to work with, roll each one of them separately and cut in quarter of an inch slices. You should have a noodle like looking shreds. Set aside until needed.
Fillet the chicken separating bones from the meat. Cut in small, bite size pieces. Set aside.
Add a small bay leaf in the simmering soup, add the chicken and the egg noodles. Cook for another 15 minutes and the soup is ready!
Garnish with fresh herbs and sour cream. The beauty of this soup is that you can add virtually any vegetable compatible with chicken :)
P.S. All images above are taken with the Nikon D90 and Nikkor 35mm f/1.8G lens.