For the Chicken Soup:

1. In a pot, heat olive oil and sauté the onion, cut in half. Add the cherry tomatoes, halved, and the chopped carrots.

2. Sauté for a few minutes, then add water to the pot.

3. Add the leek, cut into quarters, the kohlrabi, cut in half, and the chicken meat. Stir everything together.

4. Add the herbs and salt to taste. Cook for about 1 hour.

For the Noodles:

1. Knead the dough until smooth, wrap it in plastic wrap, and let it rest for 30 minutes.

2. After resting, roll out the dough thinly on a floured surface. Cut it into wider strips and, if needed, thin them out further with a pasta machine.

3. Finally, cut the strips into thin noodles using a pasta cutter, and cook them in salted boiling water.

4. Place the noodles on a plate, pour the soup over them, and sprinkle with chopped fresh wild garlic.