• Put the chicken in a pot with water and bring to boil. Skim any foam that begins to form when it starts to boil.
• Clean, peel, and chop the vegetables. Once the foam stops forming on the chicken pot, add the chopped vegetables. Reduce the heat and simmer for another 15-20 minutes until they are cooked.
• Remove the chicken, shred into small pieces, and discard the bones. Also throw out the onion, parsley, and celery to make a clear soup. Put the chicken back in the pot, add salt and pepper. Leave to one side.

Noodles:

• For the noodles: Sieve the flour and mix with the egg and salt until it makes a smooth dough. You now have to stretch the dough out into a roughly 2-3 mm thin sheet. This takes a bit of effort, but it’s worth it. Once stretched out, cut the noodles with a good knife about 5 mm thick. Spread them out on kitchen paper and leave to dry for about 20 minutes.
• Alternatively: Cook a handful of noodles, in a different pot, following the instructions on the packet.
• Bring the soup back to a simmer, add the noodles and the chopped fresh parsley, and let it simmer for about 4-5 minutes. Serve it hot.