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Noodle soup with chicken

Category:	Lunch
Sub-Category:	Soups
Difficulty/Costs:	normal/manageable
Number of people:	12
Ingredients:	2 chicken soup á 1.200 g minimum 2 medium onions 6 carrots (carrots) 2 roots parsley 1 small celery 2 leeks (large or small depending on your taste) 4 tsp salt 4 grains allspice 4 cloves garlic 400 g chicken stomachs 400 g turkey Heart 800 g flour 8 eggs 2 tsp salt 2 tsp oil 2 teaspoons cold water 1 bunch of parsley for garnish

Preparation:

Best thing, you wash and cook the chicken in 5 litres of water the day before. Then skim the foam, add the vegetables and spices and cook for another 2 hours with the lid closed. Add the giblets and cook for another 60 minutes. If the soup is not strong enough, boil the liquid down a bit. You do that with the lid open. Drain the broth but do not use the vegetable. Remove the bones from the chicken, cut the offal, then put it all back in the broth and let it cool down. From the flour, eggs, salt, water and oil make a dough and let it rest for 30 minutes. Then roll it out thinly and cut the noodles. Let them dry for a little while, then cook them in salt water and add to the chicken soup.