Organic chicken stew with homemade pasta

Ingredients

1 whole organic chicken
3 organic carrots
200 g leek
200 g celery
approx. 2.5–3 l cold water
salt
black pepper

Homemade pasta

400 g durum wheat semolina
3 eggs
approx. 40–60 ml water
1 pinch of salt

Topping

4 organic eggs

Herb oil

30 ml olive oil
parsley
chives
thyme

Organic chicken stew
Peel and clean the carrots, leek, and celery, then cut into small pieces.
Place the whole organic chicken together with the vegetables in a large pot, cover with cold water, and slowly bring to a boil. Gently simmer over low heat for about 45 minutes.
Remove the chicken from the broth, take off the legs and breast, and cut the meat into bite-sized pieces.
Set the meat aside and season the broth to taste with salt and black pepper.

Homemade pasta
Combine the durum wheat semolina with salt. Add the eggs and gradually work in the water.
Knead into a smooth, firm dough, shape into a ball, and let rest for 30 minutes.
Roll out the dough thinly and cut into fine strips. Lightly dust the pasta with flour and set aside until ready to use.

Herb oil
Mix the olive oil with the finely chopped herbs and let infuse briefly.

Fried eggs
Fry the eggs in a pan sunny-side up, keeping the yolks soft.

Plating
Cook the homemade pasta directly in the hot chicken broth until al dente.
Place the vegetables and chicken in deep plates, add the pasta and broth. Top each portion with a fried egg and finish with a few drops of herb oil.