You will need
    • chicken;
    • 3 liters of water;
    • 1 Cup flour;
    • 1 egg;
    • 0.25 cups of water;
    • 2 tablespoons vegetable oil;
    • 1 onion;
    • 1 carrot;
    • salt;
    • Bay leaf.
Cook chicken broth. Take a chicken carcass with giblets. All rinse thoroughly. The stomach is cut in half, remove its contents, carefully remove yellow tape. Heart incise. Carefully cut away from the liver gallbladder. Again thoroughly rinse the giblets.
Put in a pot the chicken carcass and the giblets. Pour 3 liters of cold water and place the pot over high heat, closing the lid.
Bring contents of saucepan to a boil, remove lid, reduce fire. Remove from the surface of the broth foam. On slow fire cook the chicken until tender. It may need half to two hours.
Prepare the noodles while cooking the broth. 1 Cup of flour, sift together, add 1 egg, salt. Gradually infusing 0.25 Cup of water and knead tight dough. Very thinly roll it out on the table, sprinkled with flour. Leave a layer of dough on the table for drying. After that cut the dough into strips, then finely chop. Remember, the thinner the noodle, the better the soup!
1 carrot and 1 onion peel and wash. Finely chop onions, carrots cut into strips or grate on a coarse grater. Fry the vegetables in heated pan with 2 tablespoons of vegetable oil.
Strained the chicken broth, bring to boil.
If you want to make broth in the finished soup transparent, drop noodles in boiling water for 1 minute, drain it in a colander, gently stirring occasionally, allow to drain water and place noodles in prepared chicken broth. Bring the soup to a boil. Then add fried onions and carrots, salt. Cook chicken soup-noodles for 15-20 minutes on low heat. 5 minutes until cooked put in a pan Bay leaf. Just before serving, put in a saucepan with finely chopped boiled chicken meat separated from the bones.
Pour the soup into a bowl, sprinkle with chopped herbs and serve.
Bon appetit!