Original home-kitchen adaptation; practical kitchen testing is pending. Nutrition is an ingredient-based estimate. Image shows a serving suggestion.
Ingredients
- 11.3 oz (320 g) boneless skinless chicken thighs
- 2.8 oz (80 g) dry egg noodles
- 3.5 oz (100 g) carrot, sliced
- 3.5 oz (100 g) onion, finely chopped
- 33.8 US fl oz (1000 ml) water
- 0.4 oz (10 g) dill, chopped
- 0.3 tsp (2 g) salt
- 0.5 tsp (1 g) black pepper
Method
- Bring chicken, water, onion, salt and pepper to a gentle simmer. Skim foam, cover partly and cook for 20 minutes.
- Check chicken reaches 165°F (74°C), lift it onto a clean board and shred. Add carrot to the broth and simmer for 8 minutes.
- Add noodles and cook according to their package, usually 5–7 minutes. Return shredded chicken and heat through.
- Stir in dill and serve immediately so the noodles do not absorb all the broth.
Cook’s note: A home version of chicken lapsha using packaged egg noodles. If storing, cook and store noodles separately.
Allergens: Wheat and egg.
Approximate nutrition per serving: 405 kcal · Protein 42 g · Carbohydrates 39 g · Fat 9 g. Estimates are not laboratory measurements. Check package labels for allergens.
Use a thermometer for meat, fish and egg dishes. Official safe cooking temperatures.