Ingredients:

  • 1 (3-4 lb / 1.3-1.8 kg) whole chicken
  • 12 cups (2.8 liters) water
  • 2 large yellow onions, roughly chopped (approx. 300g)
  • 3 large carrots, roughly chopped (approx. 250g)
  • 3 celery stalks, roughly chopped (approx. 200g)
  • 4 cloves garlic, smashed
  • 1 teaspoon (5g) black peppercorns
  • 2 bay leaves
  • 1 bunch fresh parsley stems (optional)
  • 1 tablespoon (15ml) apple cider vinegar
  • 1 teaspoon (6g) salt
  • 1 tablespoon (15ml) olive oil
  • 1 large onion, finely diced (approx. 150g)
  • 2 carrots, peeled and diced (approx. 100g)
  • 2 celery stalks, diced (approx. 100g)
  • 2 cloves garlic, minced
  • Cooked chicken from broth, shredded (approx. 2 cups)
  • 8 ounces (225g) dried egg noodles
  • 2 tablespoons (30ml) chopped fresh parsley
  • Salt and freshly ground black pepper to taste
  • 2 cups (250g) all-purpose flour, plus more for dusting
  • 2 large eggs
  • 1/4 teaspoon (1.5g) salt
  • 2-4 tablespoons (30-60ml) water, as needed

Instructions:

  1. Place chicken, water, onions, carrots, celery, garlic, peppercorns, bay leaves, parsley stems (if using), apple cider vinegar, and salt in the stockpot.
  2. Bring to a boil, then reduce heat and simmer gently, uncovered, for at least 3 hours, or up to 4 hours. Skim off any foam that rises to the surface occasionally.
  3. Remove the chicken from the pot and let cool slightly.
  4. Strain the broth through a colander or fine-mesh sieve into a large bowl. Discard the solids.
  5. Shred the chicken meat, discarding the skin and bones. Set aside shredded chicken for later.
  6. In the same stockpot, heat olive oil over medium heat.
  7. Add diced onion, carrots, and celery and sauté until softened, about 5-7 minutes.
  8. Add minced garlic and cook for 1 minute more, until fragrant.
  9. Pour the strained chicken broth into the pot. Bring to a boil.
  10. Add egg noodles and cook according to package directions until tender.
  11. Stir in the shredded chicken and chopped parsley.
  12. Season with salt and pepper to taste.
  13. Heat through for a few minutes.
  14. Whisk the flour and salt together (If making homemade noodles).
  15. Create a well in the center and add the eggs (If making homemade noodles).
  16. Begin mixing by whisking the eggs and slowly incorporating the flour from the edges (If making homemade noodles).
  17. Add water a tablespoon at a time until the dough comes together (If making homemade noodles).
  18. Knead the dough until smooth and elastic (If making homemade noodles).
  19. Rest the dough for 30 minutes, covered (If making homemade noodles).
  20. Roll the dough into thin sheets and cut into noodles (If making homemade noodles).