Chicken noodle soup

Ingredients for 6 servings:

• 1 soup chicken (not grilled chicken, at least 1200 g)
• 1 onion(s), peeled
• 3 carrots, peeled
• 1 root parsley, cleaned
• ½ small celery, cleaned
• 1 stalk(s) leek (small stalk), cleaned
• 2 tsp salt
• 2 grains allspice
• 2 cloves
• 200 g chicken gizzards
• 200 g turkey heart(s)
• 400 g flour
• 4 eggs
• 1 tsp salt
• 1 tsp oil
• 1 tsp water, cold
• 1 bunch parsley, finely chopped, for serving

Instructions

Working time approx. 1 hour 30 minutes; Total time approx. 1 hour 30 minutes

Ideally, do it the day before: Bring the chicken to a boil in about 3 liters of cold water (the chicken should just be covered). Skim off the skimmed milk. Then add the vegetables and spices and simmer, covered, for 2 hours. Then add the chicken giblets and simmer for another hour. If the broth isn’t strong enough, reduce it a little more uncovered. Strain the broth. Discard the vegetables. Clean the chicken and chop the meat, also cutting the giblets into pieces. Place the meat in the broth and chill everything thoroughly. Make a firm pasta dough from flour, eggs, salt, water, and oil. Wrap this in cling film and let it rest for 30 minutes. Then divide it, roll it out very thinly, and cut the noodles. Let it dry slightly. Cook in batches in hot, salted water for about 3 minutes and then immediately add it to the already heated chicken broth. Adjust seasoning if desired. Sprinkle with plenty of parsley and serve as soon as possible. This is the soup I have to invite the whole family to (it’s practically an obligation). I’m not fussy about the amount of offal; the 200g isn’t a set limit. If you like, you can add lovage, which gives the soup a Maggi-like flavor. Adding a little saffron to the noodles will give them a lovely yellow color. And if you find the soup a little too weak, you can add a little concentrated chicken stock.