Chicken Noodle Soup

Name: Chicken Noodle Soup (Slepiči vývar/Slepači vývar)
Cuisine: Czech
Ingredients: 1 small chicken; 1.5 litres/2½ pints/6¼ cups water; 1 onion, cut into wedges; 1 carrot, peeled and sliced; 1 parsnip, peeled and sliced; 1 leek, white parts only, cut into chunks; 1 leek, white parts only, cut into chunks; 45 ml/3 tbsp finely chopped parsley, to garnish; 60 ml/4 tbsp smetana or crème fraîche, to serve; 60 ml/4 tbsp smetana or crème fraîche, to serve; 150 g/5 oz/1¼ cups plain white (all-purpose) flour; 1 egg; 30-45 ml/2-3 tbsp cold water; 1.5 ml/¼ tsp salt

Slepiči vývar/Slepači vývar

Preparation info

Serves
4

Difficulty
Easy

Appears in

Czech & Slovak Food and Cooking

By Ivana Veruzabova

Published 2015

About

The stock for this soup should be as clear as a teardrop. Only half the noodles are required, so keep the rest in an airtight container in the refrigerator for up to a week.

Ingredients

1 small chicken
1.5 litres/2½ pints/6¼ cups <

Europe
Czech Republic
Slovakia
Lunch
Noodles
Soup
Eastern Europe

Method

Put the chicken in a large pan, add the water and bring to the boil. Then simmer for 5 minutes. Skim the surface. Add the onion, carrot, parsnip, leek and salt to the pan, cover and simmer over a low-medium heat for 45 minutes, until the chicken is tender.
Using a slotted spoon, remove the vegetables from the pan and discard them. Transfer the chicken to a plat