Chicken soup with homemade noodles

Ingredients:

• 400 g flour
• 4 eggs
• 1 soup chicken
• 3 carrots
• 2 parsley roots
• 1 onion
• 1/2 celery root
• 10 allspice peas
• 1 bay leaf
• Salt
• 400 g chicken liver
• 2 sprigs of parsley
• 60 g breadcrumbs
• Ground black pepper

Preparation:

1. Sift the flour into a mound, make a well in the center, and crack in two eggs. Using a knife, gradually fold the flour into the eggs, then knead the dough with your hands until it forms a stiff dough. Divide the dough into four pieces and roll each piece out to a thickness of about 1 mm. Let the dough dry for 15 minutes, then cut into thin strips.
2. Place the washed chicken in a saucepan. Pour in 2 liters of water, add the bay leaf and allspice, and bring to a boil. Reduce heat, season the broth with salt, and simmer for 2 hours, skimming off any foam occasionally. Remove the chicken. Add the peeled onion and peeled root vegetables to the broth. Cook for 20 minutes. Remove the onion. Strain the broth.
3. Grind the washed liver through a meat grinder and mix with 2 eggs, herbs, breadcrumbs, salt, and pepper. Form dumplings and boil them in broth. Add the noodles and cook for another 4 minutes. Add the chopped vegetables and chicken.
   
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