Chicken soup

1. Place the washed chicken in a large pot and cover with cold water to just cover. Add both onions, half a celery, two whole carrots, one whole parsley, salt, pepper, allspice, and bay leaves. Bring to a boil over medium heat, reduce heat to low, cover pot, and simmer over low heat for about 2 hours, until chicken is tender.
2. Pour the finished broth through a fine sieve into another pot. Let it cool and skim off most of the fat from the surface. Remove the meat from the chicken, chop some of it and return it to the broth.
3. I cut the remaining vegetables into pieces, fry them in butter, add them to the broth and boil for 10-15 minutes. A few minutes before the end, I add the cognac to the soup, let it boil briefly - the alcohol will evaporate and the broth will gain an amazing strength and aroma.
4. In a mug, beat the eggs, add the flour, nutmeg, herbs, salt and mix with a fork to form a thin but compact dough. Slowly add it, a little at a time, into the slightly boiling soup. It is cooked within a minute.
Finally, I season the soup with salt, pepper, lightly dust with ginger and sprinkle with parsley.