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Chicken Noodle Soup

(Куриный суп с вермишелью, Kurinyi sup s vermishel’iu)

Serves 6

1 lb bone-in chicken

1 onion

1 carrot

2 medium potatoes

4 tablespoons vegetable oil

3 tablespoons thin noodles (such as angel hair pasta)

1 tablespoon dried dill weed

2 bay leaves

1 heaping teaspoon salt




Converter




Cut the chicken into pieces, rinse with water and place into a pot.

Add 2 quarts of the water and place on the stove.
Add the salt.

After the water boils, turn the heat below medium so that the soup simmers, and continue cooking for 30 minutes.

Chop the onion into small cubes.

Finely grate the carrot.

Transfer the vegetables into a skillet. Add the oil.


Sautee the vegetables for 5-7 minutes stirring periodically.

Peel the potatoes and cut into thin julienne strips.

Remove the chicken from the soup with a slotted spoon and let cool a little.

Remove the skin and bones from the chicken. Cut the meat into small pieces and return to the pot.



Place the potatoes into the soup.

Bring to a boil and cook for 5 minutes. Thinly sliced, the potatoes cook very quickly.
Add the sauted vegetables to the soup.

Bring to another boil.

Immediately add the noodles, quickly stir everything and remove the pot from the stove.

Add the dill weed and bay leaves.



Cover the pot and let stand for 10-15 minutes.

Stir the soup again and serve in individual bowls.

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Added 9.10.2014

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