Chicken Noodle Soup

Place the chicken in a deep pot and cover with 4 liters of water. Put on high heat, bring to a boil, reduce heat and skim off the foam.

Add a whole onion, peppercorns, bay leaf, and clove. Simmer uncovered on low heat for 1.5 hours. The broth should reduce by about a third.

Chop the remaining onion finely.

Cut the carrot into medium cubes.

Fry the onion in vegetable oil until transparent.

Add the carrot and fry for another 2 minutes, then remove from heat.

Remove the chicken from the broth and strain the broth through a sieve.

Disassemble the chicken, discard the bones, and cut or tear the large pieces of meat.

Put the strained broth on the heat, bring to a boil, add salt, then add vegetable sauté, chicken, and noodles.

Cook the noodles until ready.