Chicken soup set 400 g
Flour 200 g
Egg 1 pc
Water 1.5 l
Carrots 2 pcs
Onion 1 pc
Universal seasoning 1 tsp.
Dill (greens) for decoration
Rinse the soup set, peel the carrots and onions.
Place in a saucepan and cover with cold water. Cook for 1 hour. Strain the broth, remove the meat from the bones. Throw out the carrots and onions.
For the noodles, break an egg into a bowl, add ¼ teaspoons of all-purpose seasoning.
Add 50 ml. water and beat.
Add flour in parts and knead into a tough dough.
Roll out the dough into a thin layer, leave for 1 hour. Sprinkle well with flour.
Cut the dough into small noodles.
Add ½ teaspoon of universal seasoning and grated carrots to the broth. Cook for 3-5 minutes.
Add noodles and cook until tender. Before serving, add the meat and sprinkle with finely chopped dill.