Chicken "Blowdown" soup

Method

1. 01

   Prepare chicken meat, potatoes, carrots, onions, spices that you like in chicken soups, egg, flour and salt.

2. 02

   First of all, put chicken broth with fragrant spices to your taste... More precisely, first throw the pieces of chicken in water, then remove the scale, then salt, add spices and cook over medium heat.

3. 03

   Peel the potatoes and cut them in cubes, add them about half an hour after you start cooking the chicken.

4. 04

   Rub the carrots, stick the onions. For chicken soups, I don’t always passer vegetables, and in this case I did not, but just threw it behind the potatoes in raw form.

5. 05

   Stir the egg with water, salt it. Dip your hands, naturally clean, in this mixture.

6. 06

   Then roll your hands in flour.

7. 07

   Then rub your hands against each other, that is, clean your hands of sticky flour. That's how you get a "blowdown." (I wonder what the Italians would say about this.) pasta?

8. 08

   Repeat this procedure until the egg mixture is exhausted. Then "sweat" through a sieve to remove excess flour.

9. 09

   Noodles - "drying" ready for dressing the soup.

10. 10

    Throw the grout in boiling soup, mix thoroughly, cook for two minutes on a medium heat, remove from the fire and then still let the soup brew for 5 minutes.

11. 11

    When served, decorate the soup "Trurukuha", with fresh greens.