Chicken Soup with Homemade Noodles and Cabbage

If the chicken broth is ready, proceed to the next step. If not, prepare it: put 4 liters of water into a pot, a whole chicken, 1 onion head, 3 garlic cloves, 2 celery stalks, 5 black peppercorns and 5 allspice berries, 3 bay leaves. Simmer over medium heat for 40 minutes. Strain the broth, shred the chicken into pieces — add the meat to the bowls when serving.

Mix wheat and durum flour, add an egg, water, and a pinch of salt. Knead the dough until stiff. Wrap with plastic film and refrigerate for 30 minutes.

Slice the onion into half rings and sauté in vegetable oil. Grate the carrot and sauté in the same oil until soft.

Shred the white cabbage into thin strips.

Take the dough out of the refrigerator and knead it for 5 minutes. Dust the table with flour, roll out the dough thinly. Cut it into strips 3–4 cm wide, dust each strip with flour, stack them on top of each other and cut noodles 3 mm wide. Lay on a flat surface, separate and let dry slightly.

Bring the broth to a boil, add the shredded cabbage and simmer for 15 minutes. Remove the cabbage with a skimmer.

Shake off excess flour from the noodles.

Add the sautéed vegetables, ground black pepper, and bay leaf to the broth. After 5 minutes, add the noodles and cook for 7 minutes. Taste for salt and add more if needed. Add dill, turn off the heat, and let it steep under the lid for 5 minutes.

Place a piece of chicken in a bowl, pour hot broth with noodles and vegetables over it.