Ingredients portion 3
Egg noodles 100g
Onions 1 piece
Carrots 1 piece
Chicken egg 2 pieces
Laurel leaf 3 pieces
Black pepper to taste
Parsley to taste
Green onions to taste
Vegetable oil 2 tablespoons
Cooking instructions 1 hour and 35 minutes
1 Wash half the chicken, cut it in two and put it in a deep pan.
2 Pour two litres of cold water into the pan with the chicken and simmer for 1.5 hours.
3 An hour before cooking, add salt, bay leaf and pepper.
4 While the stock is boiling, finely chop the onions, grate the carrots and fry with the vegetable oil over a medium heat.
5 Boil the egg.
6 Take the cooked chicken out of the pan and cut it into pieces.
7 Add the fried onions and carrots to the stock.
8 Then add the noodles and cook for another five minutes.
9 Pour the soup onto plates, put a few pieces of chicken, half an egg on top and garnish with parsley leaves and green onions.
Recipe tip For a rich broth, use homemade chicken. And the roasted vegetables (you could have boiled them together with the broth) give the noodles some unusual flavour.