Rinse the chicken shanks with cold water, put in a saucepan filled with cold salted water onion and bay leaf and simmer at low temperature for at least an hour.
Wash leek and cut into rings. Carrot and yellow beet wash, peel, cut into cubes and cook in the soup pot for the last 10 minutes.
Take the chicken out of the soup, remove it from the bone, cut it into pieces and put it back into the soup.
For the pasta, knead flour with egg, fresh chopped herbs and salt into a smooth, soft dough, incorporating a little water if necessary. Wrap the pasta dough in plastic wrap and let it rest in the refrigerator for an hour.
At best, roll out the dough thinly with a pasta machine and cut into any shape.
Simmer the noodles in the soup for a few minutes until cooked and finally whisk an egg into the soup.
Serve the soup garnished with chive rolls.
Preparation Tip:
If you want to speed things up, you can of course also use ready-made noodles for the soup.
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