Куриная Лапша — Chicken Noodle Soup

The classic Russian chicken soup — deep golden broth, tender shredded chicken, hand-cut egg noodles,
and a generous handful of fresh dill. Every Russian grandmother has a version. Restorative for the
sick, welcoming for guests, and the most-requested supper in any Russian home.

FASTING LEVEL: Non-Fasting (chicken, egg noodles)

SERVINGS: 6
TIME: 2 hours

INGREDIENTS:
For the broth:
- 1 whole chicken (1.5 kg) or 1 kg chicken pieces (thighs and drumsticks are best for flavour)
- 2.5 litres water
- 1 large onion, halved (skin on — the skin adds colour)
- 2 carrots, one whole, one diced
- 1 parsnip, peeled
- 1 stick celery
- 2 bay leaves
- 5 whole black peppercorns
- Salt

For the soup:
- 200 g wide egg noodles (or home-made)
- 2 medium potatoes, cubed
- 2 cloves garlic, minced
- Fresh dill, large bunch, chopped
- Black pepper, freshly ground

METHOD:
1. Place chicken in a large pot. Cover with cold water. Bring slowly to a boil, skimming foam thoroughly. This is essential for a clear golden broth.
2. Add halved onion (skin and all), whole carrot, parsnip, celery, bay leaves, peppercorns, and 1 teaspoon salt. Reduce heat and simmer gently for 75 minutes.
3. Remove chicken and strain broth. Discard onion, carrot, parsnip, and celery (they have given up their flavour). Return broth to the pot.
4. When chicken is cool enough to handle, remove all meat and shred it. Discard skin and bones.
5. Bring broth back to a simmer. Add diced carrots and potatoes. Cook 15 minutes.
6. Add egg noodles and cook per package instructions (usually 6-8 minutes).
7. Return shredded chicken to the pot. Add garlic. Simmer 2 more minutes. Taste and adjust salt.
8. Ladle into bowls. Top with a generous amount of fresh dill and a few grinds of pepper.

NOTES:
- The slow initial simmer and diligent skimming give you clear, golden broth — the mark of proper Russian chicken soup.
- Never boil the broth hard. A bare simmer for over an hour is what creates depth without cloudiness.
- In rural Russia, the noodles are hand-cut from an egg dough (домашняя лапша). If you have time, make them: 150 g flour, 1 egg, pinch of salt. Roll paper-thin, cut into thin strips, dry briefly, then drop into the soup.
- A drizzle of good olive oil or a small dollop of butter at the end is a lovely enrichment.

NUTRITION (per serving, approximate):
Calories: 290 | Protein: 28 g | Carbohydrates: 30 g | Fat: 7 g | Fibre: 2 g