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 3–4 liters of water to a boil for the broth.
Meanwhile, cut the chicken into small pieces, put them in a separate pot, cover with water, and bring to a boil; cook for 2–3 minutes.
Drain that water, rinse the chicken pieces well, and add them to the pot with the boiling water for the broth.
Simmer the chicken broth over low heat for about 2–3 hours; it should simmer gently, not boil vigorously.
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.
Add the carrots cut into sticks 30–40 minutes before the broth is done.
Season the broth with salt and add 5–6 allspice berries and about 10 black peppercorns.
After 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).
Place some noodles in a bowl, add a piece of chicken, ladle in the hot broth, sprinkle with herbs, and enjoy!
