Ingredients:
- 2 cups (250g) all-purpose flour, plus more for dusting
- 1/2 teaspoon (3g) salt
- 2 large eggs (about 100g), lightly beaten
- 1/4 cup (60ml) water, plus more as needed
- 1 tablespoon (15ml) olive oil
- 1 medium yellow onion (about 150g), chopped
- 2 carrots (about 120g), peeled and chopped
- 2 celery stalks (about 100g), chopped
- 8 cups (1.9 liters) chicken broth (low sodium preferred)
- 2 cups (about 300g) cooked chicken, shredded or diced
- 1 teaspoon (5ml) dried thyme
- 1/2 teaspoon (2.5ml) dried rosemary
- Salt and freshly ground black pepper to taste
- 2 tablespoons (30ml) chopped fresh parsley, for garnish
Instructions:
- Combine flour and salt in a large bowl. Make a well in the center and add the eggs and water. Gradually incorporate the flour into the wet ingredients until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic, adding more flour if needed. Wrap the dough in plastic wrap and let it rest for at least 30 minutes.
- Divide the dough into 2-4 equal portions. On a lightly floured surface, roll out each portion to a very thin sheet (about 1/16 inch thick). Sprinkle the rolled-out dough lightly with flour to prevent sticking. Fold the dough into a loose roll, like a jelly roll. Using a sharp knife or pizza cutter, cut the roll into thin strips (about 1/4 inch wide) to create the noodles. Unroll the noodles and toss them gently with flour to prevent sticking.
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and sauté until softened, about 5-7 minutes.
- Pour in chicken broth and bring to a boil. Add cooked chicken, thyme, and rosemary. Season with salt and pepper to taste. Reduce heat and simmer for 10 minutes to allow the flavors to meld.
- Add the homemade noodles to the simmering soup. Cook for 5-7 minutes, or until the noodles are tender but still slightly firm.
- Ladle the soup into bowls. Garnish with fresh parsley. Serve immediately.