Chicken soup from market chicken with home-made noodles

Crack one egg into a bowl. Add a teaspoon of vegetable oil and half the flour to the egg and start kneading the dough. Then gradually mix in the remaining flour until it becomes stiff.

Transfer the dough to the table and knead it, literally rubbing it into the countertop until it becomes very elastic. After that, it's best to cover the dough for 15 minutes with a cloth or plastic wrap at room temperature.

Once the dough has rested, roll it out on a cutting board with a rolling pin — thin enough to see the board through the dough. If you have a special dough roller machine, you can use that as it's even more convenient.

Cut the noodles into very thin strips, as thin as possible.

To make the broth tasty and rich, take a good market hen. It's best if it weighs between 800 to 1200 grams. Do not remove the skin and fat from the chicken; the soup should be fatty, otherwise it won't look nice. Take a pot, boil 3 liters of water in it, and once the water starts to bubble, add the chicken.

Immediately add half a tablespoon of salt and 2-3 black peppercorns. Don't add too much salt at first because you'll need to adjust the soup's taste later. Also add a medium-sized carrot cut in half and an onion with its skin on. Wash the onion beforehand and make a few cuts in it to release its juice. Reduce the heat so that the water barely bubbles: bubble-bubble-bubble, not br-r-r-r. It shouldn't boil vigorously; otherwise, the chicken will tear apart. After 20-30 minutes, turn the chicken from its back to its belly (or vice versa) so that the part above the surface cooks well too.

After an hour or an hour and a half, remove the onion, carrot, and chicken from the pot, strain the broth and bring it to a boil again, then turn it off. The broth is ready; it should be very beautiful and golden.

Boil the broth again, add one small bay leaf and all the noodles. Cook the noodles for 5 minutes — and the soup is ready.

Cut the fillet from the chicken and slice it into small, neat pieces or strips.

Place 30 grams of chicken fillet in a plate, then pour 250–300 ml of soup.

You can also add greens, but only on the edge of the plate and a little: just in case someone doesn't like greens - or is allergic to them. Take a pinch of dill and parsley, or just dill for a milder taste.