Our Traditions section. Chicken noodle soup. 10 servings. Prices are valid as of October 2021 Ingredients Whole fresh chicken 1,700 g (297 rubles) (Auchan, 1 kg = 175 rubles) Onion 1 pc. (3 rubles) (Auchan, 1 kg = 30 rubles) Celery root 150 g (58 rubles) (Lenta, 1 kg = 390 rubles) Carrot 1 pc. (2 rubles) (Auchan, 1 kg = 22 rubles) Parsley bunch 20 g (8 rubles) (Lenta, 100 g = 38 rubles) Wheat flour 390 g (19 rubles) (Lenta, 2 kg = 98 rubles) Egg 1 pc. (9 p.) ("Lenta", 10 pieces = 90 p.) Water for noodles 150 ml Salt Pepper Total: 10 servings of chicken noodles = 396 p., 1 serving of chicken noodles = 40 p. Preparation 1. Remove the chicken meat from the "frame" (ribs and bones), make a cut along the breast and separate the meat from the bone on both sides and put the meat in a saucepan. 2. Put the chicken "frame" in the oven, preheated to maximum for 15 - 20 minutes. 3. Peel the carrots and onions, wash and dry the celery root thoroughly, cut the vegetables into large pieces. 4. Bake the vegetable pieces over an open fire (on a gas stove) on all sides and add to the chicken. Advice from the chef: "The vegetables and chicken "frame" should be pre-baked, then the broth will have a richer taste." 5. Cut off the parsley sprigs and add to the chicken. 6. Pour water over the vegetables and chicken and add the baked "frame". Cook the broth over low heat for 1.5 hours, constantly skimming off the foam, but remove the chicken meat after 1 hour. Pour the finished broth into another pan through a sieve. 7. Pour the flour (350 g) onto the table, make a small funnel in the center and break an egg into it, add a couple of pinches of salt and pour in a small amount of water (150 ml), while kneading the dough in a circle with your hand, and then knead the dough into a homogeneous mass. 8. Sprinkle flour (30 g) onto the table for dusting, transfer the dough and roll it out with a rolling pin into a thin layer, sprinkle with a small amount of flour (10 g) on ​​top. Roll the layer into a tube and cut into thin or thick pieces, unroll the noodles. Chef's tip: "If you boil noodles in broth, it will become cloudy." 9. Place some of the noodles in boiling salted water and boil for 3 minutes, stirring constantly with tongs. Chef's tip: "It's better to boil the noodles just before serving, otherwise the noodles will swell in the broth." 10. Take the chicken apart and put them in portioned plates. Serving 11. Place the noodles in the plates with the chicken and pour in the broth. Salt and pepper to taste, garnish with parsley leaves. Enjoy!