Shurpa with chicken and homemade noodles
Shurpa (shorba) in Arabic means soup. I was taught to cook it by a southerner. When I cook shurpa with chicken and homemade noodles for dinner, I am absolutely sure that you do not need to cook the second, as the shurpa turns out to be very thick, hearty and rich. One large plate is enough even for a man.
Of course, you can add ready-made pasta to the shurpa, but, firstly, the taste is not the same, and secondly, they tend to swell to incredible sizes, and turn the soup into a sticky mess. With homemade noodles, the broth will remain transparent!
Season the prepared shurpa with chicken and homemade noodles generously with herbs, it would be nice to have cilantro and green onions, add a little fat sour cream!
- Time for preparing: 1 hour
- Servings Per Container: 4
Ingredients for Shurpa with Chicken and Homemade Noodles
- 700 g of chicken (thighs, legs, wings);
- 5-6 large potatoes;
- 5-6 tomato;
- 2 large onions;
- 3 pods of pepper (you can take sweet bell pepper);
- 5 g ground red pepper;
- 5 g of caraway seeds.
For homemade noodles:
- 100 g of wheat flour;
- 1 egg
The method of cooking shurpa with chicken and homemade noodles
We begin to cook shurpa with the preparation of the base - a rich chicken broth. I usually pre-marinate portioned chicken meat on the bones (thighs, drumsticks, wings) in a mixture of red pepper, garlic and olive oil.
Pour olive oil into a large pot. Fry onion and chicken, add cumin, then pour 2 liters of boiling water. Cooking the broth for 40 minutes.
In the meantime, chicken is being prepared, let's take home noodles. Pour flour on the table with the finest grinding flour. In the middle of the slide we break a large egg. If the eggs are small, then you need to reduce the amount of flour by 10-20 g.
We mix the dough until smooth and let it rest (30 minutes in a cling film). It is better to put it in the refrigerator for this time.
Roll out the dough on the desktop. The table needs to be sprinkled with flour a little. Roll out the noodle dough until its thickness is comparable to the thickness of two playing cards. The result is a dough sheet about 20 centimeters wide and about 70-80 centimeters long.
We turn the dough into a roll and cut strips 2 cm wide.
Sprinkle a plate or tray with semolina (corn) cereal so that the noodles do not stick, and dry it for 10 minutes at room temperature.
The chicken is almost ready and it's time to add the vegetables. Tomatoes are added to the skinless peel. On each tomato we make a small cross-shaped incision, pour them with boiling water for 4 minutes. Cool and gently remove the skin.
Add ground paprika, potatoes, peppers and tomatoes to the pan with the broth. By the way, young potatoes can be added to the soup along with the peel, if, of course, you have grown it yourself, or are sure of its origin. The skin of organic potatoes contains a lot of useful substances! Bring the shurpa to a boil, close and simmer over low heat.
Put homemade noodles in boiling shurpa at the very end, cook for 5 minutes. To your taste, you can cut the noodles into shorter slices. The whole process of cooking shurpa will take 1 hour.
In each plate we put a large portion of vegetables, a piece of chicken and noodles. Fill everything with broth, season with herbs. Enjoy your meal!