Ingredients:

  • 1.5 lbs (680g) bone-in, skin-on chicken thighs (about 4 thighs)
  • 12 cups (2.8 liters) water
  • 1 large yellow onion, roughly chopped
  • 2 carrots, peeled and roughly chopped
  • 2 celery stalks, roughly chopped
  • 2 cloves garlic, minced
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black peppercorns
  • 1 teaspoon salt (plus more to taste)
  • 3 cups (360g) all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 4 large eggs
  • 1/4 cup (60ml) water
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 1/2 cup chopped fresh parsley (optional)

Instructions:

  1. Combine chicken, water, onion, carrots, celery, garlic, bay leaf, thyme, peppercorns, and salt in the stockpot. Bring to a boil, then reduce heat and simmer for 1 hour, or until chicken is cooked through.
  2. Remove chicken from the pot and set aside to cool slightly. Shred the chicken meat, discarding the skin and bones.
  3. Strain the broth through a fine-mesh sieve, discarding the solids. Return the broth to the pot.
  4. If making homemade noodles: Whisk together flour and salt. Create a well in the center and add eggs and water. Mix until a dough forms. Knead on a lightly floured surface for 5-7 minutes until smooth. Roll out thinly and cut into noodles. If using store-bought: Follow package directions.
  5. Add the diced carrots and celery to the broth. Simmer for 10 minutes, or until tender.
  6. Add the noodles to the soup. Cook until tender, about 5-7 minutes for fresh noodles or according to package directions for dried.
  7. Stir in the shredded chicken and parsley (if using). Heat through. Season with salt and pepper to taste. Enjoy your egg noodle soup!