Boil the chicken (or better prepared from a cockerel) in 8 glasses of water and drain. Once cooled, separate the chicken from the bones and skin and lint. For the dough for the soup, mix well 1 glass of flour and 5 glasses of water. Add salt to the mixture passed through a wire strainer and cook on low heat, stirring constantly. Transfer the cooked mixture to a large tray and cool. Fry the tomato paste in butter and add 2 tablespoons of flour and continue frying. Add the spices to the roasted flour and tomato paste, fry for 1 more minute, add the lint-free chicken meat and the strained chicken broth and boil for 5 minutes. Slice the cooled dough in the tray and place it on the plates and serve by pouring the soup on it.