1/2 of a whole chicken
3 carrots
1 onion
1/4 of a small cabbage
Salt and pepper
3-4 liters of water
300-400 g of white mushrooms (fresh or frozen)
Noodles
Herbs
Bring the water (for the broth) to a boil.
Meanwhile, cut the chicken into small pieces, cover with water, and bring to a boil in a separate pot, cooking for 2-3 minutes.
Drain the water, rinse the chicken pieces well, and add them to the pot with the boiling water (for the broth).
Simmer the chicken broth on low heat for about 2-3 hours (it should not boil vigorously, just simmer gently).
Clean the mushrooms and cut them into small pieces.
Slice the onion into half-rings and sauté in oil until golden brown, then add the mushrooms and cook for about 10 minutes.
30-40 minutes before the broth is done, add the carrots, cut into sticks.
Season with salt and add 5-6 allspice berries and about 10 black peppercorns.
After another 5 minutes, add a whole quarter of the cabbage.
After another 5 minutes, add the sautéed mushrooms and onions.
Adjust the salt to taste.
Cook the noodles separately (preferably thin ones).
In a bowl, place a bit of noodles, a piece of chicken, ladle in the broth, sprinkle with herbs, and enjoy!