We continue to use the pumpkin, but carefully, unobtrusively, so that the home did not resist, and ate with an additive. Familiar, everyone's favorite chicken noodle soup with pumpkin noodles. Benefits and beauty on the table, I recommend.
Pre-cook the chicken, prepare the broth and chicken meat.
Bake the pumpkin in the oven or cook it. Punch the pulp with a blender or RUB it through a sieve.
Mix the puree and salt, add 150 g of flour.
Adding a little flour, knead the dough.
Roll out 1/3 of the dough as thinly as possible on a flour-dusted work surface.
Roll into a roll and slice the noodles thinly. 2/3 of the dough was enough for the soup.
Cut the remaining meat, dry it thoroughly and put it away for short storage, 4-7 days.
Cook the noodles in salted water and put them in a colander.
Add the carrot straws to the broth, cook for 3 minutes, add the cooked pumpkin noodles, salt to taste, and add the chopped herbs. Take the amount of broth to taste, thick or more liquid soup you want to cook.
Serve hot, adding chicken and slices of boiled egg. And pepper to taste.