Classic Chicken Noodle Soup

Ingredients

• 900 gram derisiz, kemikli tavuk parçaları · 1365 kcal
• 1/2 tatlı kaşığı tuz
• 1/4 çay kaşığı karabiber
• 1 adet yemeklik doğranmış soğan · 79 kcal
• 1 su bardağı doğranmış kereviz sapı · 18 kcal
• 3 adet büyük boy havuç, ince dilimlenmiş · 119 kcal
• 4 su bardağı kuru yumurtalı erişte · 391 kcal
• İsteğe bağlı kekik veya adaçayı

Method

1. Place the chicken pieces in a large pot and cover completely with water. Bring to a boil, then cover, reduce heat, and simmer for 2 to 3 hours until the chicken is tender.
2. Remove the chicken from the broth and let it cool for 10 to 15 minutes. Separate the meat from the bones, shred it into bite-sized pieces, and skim any excess fat from the surface of the broth.
3. Return the shredded chicken to the broth along with the salt, pepper, chopped onion, celery, sliced carrots, and herbs if using. Bring to a boil, cover, and simmer on medium heat for 15 to 20 minutes until the carrots are tender.
4. Stir in the dry egg noodles and boil uncovered for 6 to 7 minutes, stirring occasionally to prevent sticking, until the noodles are cooked through. Serve warm.

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