For the Broth:
- 1 whole chicken
- 4 Carrots
- 1 Turnip
- 1 Onion
- 1 Parsnip
- 3 Cloves of Garlic
- 1 Tablespoon or more Salt
- 1 Tablespoon Pepper
- 1 Bay leaf
- 3 and a ½ L Water
For the Noodles:
- 2 cups of flour
- 3 eggs
- Pinch of salt
- 1 tsp Olive oil
- 1 bunch of spring onions
- Thoroughly clean the chicken, place it in a large pot and cover with water. Bring the water to a boil, then reduce to a simmer and cook for 1 hour.
- While the chicken is simmering, wash the carrot, turnip, parsnip and onion, lightly rub with olive oil, then add to an oven tray. Turn on the grill of your oven, and place the pan inside, after 5-7 minutes, the vegetables should be browned on the outside. Remove the vegetables and let cool.
- Once cooled, peel and chop the vegetables into large chunks. Set aside.
- Sift your flour into a bowl, add salt, then make a well in the centre and add the eggs, mix together with a spoon until it comes together in a ragged clump, then knead with your hands until it’s smooth. Wrap in plastic and set aside.
- Once the chicken has cooked, remove it from the water and set it aside to cool, add the vegetables to the water, along with salt, garlic, pepper and the bay leaf.
- Simmer for 10-20 minutes.
- Lightly dust a surface with flour. Roll out the dough for the noodles into thin, flat sheets, then cut into long ribbons.
- Cut the savoy cabbage into thin ribbons.
- Once the chicken has cooled enough to touch, shred the chicken from the bones with two forks, or fork and knife.
- When the vegetables have almost cooked, add the noodles, chicken and ribbons of cabbage. Cook for another 3-5 minutes.
- Serve in a bowl, top with chopped spring onions.