Chicken soup Hungarian

400 g chicken

100 g flour
what kind of flour should I choose? we'll show

100 g fresh mushrooms

50 g carrots

40 g tomato puree

20 g parsley root

15 g celery root

1 egg

1 onions

2 garlic cloves

1 l water

2 tbsp. butter

black and red pepper

parsley

salt

Put the chicken in cold water, bring to boil, remove the foam, cook for 1 hour on low heat.

Roots, mushrooms and onion cut into strips, fry in oil, add tomato puree.

Add to the soup browned vegetables, red and black pepper, salt, boil until cooked ingredients. The broth.

Knead the dough from flour, eggs and salt, roll it thin, cut into thin noodles, dry it.

To separate the flesh of the chicken from the bones, chop finely. Combine the chicken and cooked vegetables, add the garlic, noodles and pour the broth, bring to a boil.

Sprinkle the soup with chopped parsley before serving.