Sift the flour onto a clean work surface. Make a well in the centre and break in the egg. Add 2 tablespoons of water, 1/2 teaspoon salt and paprika. Knead the dough until smooth.
Dust the worksurface with flour. Roll out the dough to a thin layer about 1cm thick. Slice the dough into thin noodle strips. The noodles can be cooked at once, but if possible, leave to dry out a bit more, about 40 minutes.
For the soup: Place chicken in a large saucepan and add 2 litres of water. Bring to the boil; reduce heat and add salt. Cover and simmer for 45 minutes.
Remove the chicken, discarding the skin and bones if you used thighs. Slice the meat into shreds.
Add the noodles to the pot and cook for 5 minutes or until they rise to the surface. Add salt and pepper to taste. I add about 1/2 teaspoon of fresh black pepper to this soup.
Add the sliced chicken back into the soup. Sprinkle with freshly chopped herbs and serve.