Chicken Noodle Soup
Description
Hearty and aromatic soup. Preparation: Pour the flour onto a table in a mound, making a depression in the center. Mix the eggs with salt and add them to the flour. Add water and knead into a firm dough. Let the dough rest, then roll it out very thinly, sprinkling with flour occasionally. Cut into 5-6 cm wide strips and stack them on top of each other, dusting with flour between layers. Cut the strips crosswise as finely as possible. Separate the noodle strips and let them dry slightly. Place the chicken in a pot, add water, chopped carrots, chopped parsley root, and black peppercorns. Season with salt to taste. Cook until the chicken is done. Ten minutes before the end of cooking, add bay leaf. Remove the chicken from the soup, strain the broth, bring it back to a boil, then add the noodles. Cook over gentle heat until the noodles float to the surface. Shred the chicken meat and add it to the soup. Sprinkle with finely chopped fresh herbs and serve immediately with sour cream and fresh greens.