Moldovan Zama soup with chicken and homemade noodles

Pour water over the chicken, boil, drain the first broth.
Then pour about 3 liters of water into a saucepan with chicken. Put an unpeeled washed onion and a whole carrot. An onion in the husk and a carrot give the broth a beautiful amber hue. Cook the broth.

While the broth is cooking, cook homemade noodles.
Combine two eggs and water, add 1 cup of flour. Knead the steep dough. Leave the dough ball to rest for half an hour.
Then knead the dough again, roll out thinly and slice the noodles.
Spread the noodles on a baking sheet. Put the baking sheet in the oven and set the temperature to 50 degrees. Turn on the fan. Leave to dry for about half an hour. Do not forget to mix the noodles so that they dry evenly.

20 minutes after boiling, remove the onion and carrot and put the remaining two onions and carrots, peeled and cut into thin strips in advance.
Add salt to the broth.

Peel the potatoes, cut into small cubes and add to the soup.

When the potatoes are almost ready, add the homemade noodles and cook the soup until tender. At the end, add bay leaf, parsley, juice of one lemon.
Add salt and pepper to taste.

Cover with a lid and remove from heat.
Serve with a slice of lemon.