Chicken soup with homemade noodles

Preheat oven to 220°C / 425°F degrees.

Rub chicken with salt, pepper and 1 tbsp. oil. Put it on a roasting tray lined with parchment paper and roast for 20 minutes.

Put the roasted chicken in a saucepan, cover with water (2½ liter), and make a broth. Add large chunks of celery, onions, pressed garlic and carrot cut into pieces of any size. Cook for 40 minutes. Add salt to taste.

Dough for homemade noodles. Combine flour, salt and 1 tbsp. oil. Knead the dough until firm. Leave it to rest in the fridge for 20 minutes.

Cut red onions into thin rings and marinate in vinegar with sugar, salt and finely chopped dill. Add a dollop of water.

Roll dough thinly and slice into long noodles with a knife. When the soup is almost ready, add the noodles and cook for 1–2 more minutes. The soup is ready.

Serve with marinated onions.