For the soup dough, take 1 liter of boiling water in a large pot and put it on the stove. Add 1 teaspoon of salt to it.
In a separate bowl, add 1 teaspoon of salt to 1 cup of room-temperature water. Then, slowly mix in 1 cup of flour while whisking at the same time.
Once the mixture becomes homogeneous and has the consistency of crepe batter, slowly pour it into the boiling water on the stove. Be sure to keep whisking quickly while adding to prevent lumps.
Continue cooking the dough mixture until it comes to a boil. When you see small bubbles forming on the surface, turn off the heat.
Wet the bottom of a large ovenproof dish with water and pour the hot dough into it. Let the dough cool to room temperature, and then refrigerate it for at least 4-5 hours.
Season 3 bone-in chicken thighs with 1 teaspoon of salt and cook them in 1.5 liters of water in a pressure cooker until they are well done. (If you're hesitant to use a pressure cooker, you can also use a regular pot.)
Once fully cooked, shred the chicken into small pieces, and set aside the remaining chicken broth.
For the soup, add 2 tablespoons of butter and 1 tablespoon of olive oil to a large pot. When the fats are completely melted, add 2 tablespoons of flour and sauté until the flour loses its raw smell, about 1-2 minutes.
Once the flour is toasted, add 2 tablespoons of tomato paste, 1 tablespoon of pepper paste, and 1 teaspoon of paprika. Sauté again until the paste is fragrant.
When the paste is sautéed, add the cooled chicken broth you set aside and boil the mixture for 5-6 minutes. Once the liquid comes to a boil, add the shredded chicken to the soup and boil for another 1-2 minutes. (At this point, if the consistency is too thick, you can add some regular water.)
Slice your rested and chilled dough for serving. Don't forget to add lemon juice to your soup before enjoying.
Take a piece of dough with your spoon, dip it into the soup, and savor the flavors. Enjoy your meal.
