Супчик с домашней лапшой, курицей и яйцом #БАТЯНАКУХНЕ #готовимпросто #готовимвкусно

For the noodles: Knead the dough (it will be very stiff) using 1 egg, 100g of flour, and a little salt. (I used 3 eggs, so I added 300g of flour and a teaspoon of salt.) Chill the dough in the refrigerator for 40 minutes and roll it out to a thickness of less than 1 mm. Roll it into a roll and slice it thinly with a sharp knife. Preheat the oven to 50°C (122°F) and let the noodles dry. Broth: Remove the skin from the chicken (3-4 chicken thighs) and simmer uncovered over medium heat for about 40-45 minutes. Season with salt 10 minutes before the end of cooking. Remove the meat and, once cooled, separate it from the bones. Hard-boil several eggs (1 egg per serving). In a separate saucepan, cook the noodles in salted water. Combine the cooked noodles with the broth, adding the meat and 1 hard-boiled egg, cut in half. Season with pepper. BON APPETIT!