Ingredients:

  • 2 tablespoons (30 ml) olive oil
  • 1 large onion, chopped (approx. 150g)
  • 2 carrots, peeled and chopped (approx. 120g)
  • 2 celery stalks, chopped (approx. 100g)
  • 8 cups (1.9 Liters) chicken broth, low sodium
  • 1 teaspoon (5ml) dried thyme
  • 1/2 teaspoon (2.5ml) dried rosemary
  • 1 bay leaf
  • Salt and black pepper to taste
  • 3 cups (approx. 450g) cooked chicken, shredded or diced
  • 2 cups (250g) all-purpose flour, plus more for dusting
  • 1 teaspoon (5ml) salt
  • 2 large eggs
  • 1/2 cup (120ml) water, plus more if needed
  • 2 tablespoons (30ml) melted butter

Instructions:

  1. Heat olive oil in a Dutch oven over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes. Season with salt and pepper.
  2. Pour in chicken broth. Add thyme, rosemary, and bay leaf. Bring to a simmer.
  3. In a large bowl, whisk together flour and salt. Make a well in the center and add eggs and water. Gradually incorporate the flour into the wet ingredients, forming a dough. Add more water if needed to create a slightly sticky dough.
  4. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic. Wrap in plastic wrap and let rest for 15 minutes.
  5. Divide the dough in half. On a lightly floured surface, roll out one portion of dough into a thin rectangle, about 1/8 inch thick. Use a pastry cutter or pizza cutter to cut the dough into 1/2-inch wide strips. Repeat with the remaining dough. Dust with flour to prevent sticking.
  6. Add the noodles to the simmering broth. Cook for 10-12 minutes, or until tender.
  7. Stir in the cooked chicken and melted butter. Heat through.
  8. Remove bay leaf. Season with salt and pepper to taste. Serve hot.