Egg Noodle Chicken Soup Recipe
I first tried the Egg Noodle Chicken Soup when our friend Olga and Nikolai made it as a first course during a luscious dinner. I simply loved it! It was
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Cooking tools:
- Nonstick skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Stove
- Pot
- Spatula
- Measuring cup
- Measuring spoon
Ingredients
- 1½ Liters (approximately 6½ cups) of good chicken stock.
- ½ pound of boiled chicken meat cleaned from bones and skin
- 3 large eggs
- ¼ cup chopped fresh cilantro
- ¼ cup chopped fresh parsley
- 1 medium onion
- 1 small carrot
- 1½ table spoons of flour (optional)
- 4-5 table spoons of vegetable oil
- salt, bay leaves, ground black pepper
- 3-4 white mushrooms (optional)
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