Ingredients:

  • 1 (3-4 lb) whole chicken (1.4 - 1.8 kg)
  • 1 tbsp olive oil (15ml)
  • 1 large onion, roughly chopped (about 1 cup)
  • 2 carrots, roughly chopped (about 1 cup)
  • 2 celery stalks, roughly chopped (about 1 cup)
  • 4 cloves garlic, smashed
  • 1 tsp dried thyme (5ml)
  • 1 bay leaf
  • 10-12 black peppercorns
  • 1 tbsp kosher salt (15ml), plus more to taste
  • 8 cups water (1.9 L)
  • 1/2 cup chopped fresh parsley (packed), for garnish
  • 2 cups all-purpose flour (250g), plus more for dusting
  • 2 large eggs
  • 1/2 tsp kosher salt (2.5ml)
  • 2-4 tbsp water (30-60ml), as needed
  • 2 tbsp unsalted butter (30g)
  • 1 onion, diced (about 1/2 cup)
  • 2 carrots, diced (about 1/2 cup)
  • 2 celery stalks, diced (about 1/2 cup)
  • 2 cloves garlic, minced
  • 2 cups cooked chicken, shredded (from the roasted chicken)
  • Kosher salt and freshly ground black pepper, to taste
  • Optional garnish: Fresh parsley or dill

Instructions:

  1. Preheat oven, rub chicken with oil and salt, roast until cooked through (internal temperature reaches 165°F/74°C). Let cool, then shred the meat, reserving the carcass.
  2. Combine the chicken carcass, chopped onion, carrots, celery, garlic, thyme, bay leaf, peppercorns, salt, and water in a large pot. Bring to a boil, then reduce heat and simmer for at least 1 hour, or up to 3 hours, for richer flavor. Strain the broth and discard solids.
  3. Combine flour and salt. Whisk in eggs, and gradually add water until a shaggy dough forms. Knead until smooth and elastic. Rest the dough for at least 30 minutes, covered.
  4. Roll out the dough thinly. Cut into desired noodle shapes (thin strips or squares). Let dry slightly.
  5. Melt butter in the stockpot. Sauté diced onion, carrots, and celery until softened. Add garlic and cook until fragrant.
  6. Add the strained chicken broth to the pot with the sautéed vegetables. Bring to a simmer. Add the homemade noodles and cook until tender.
  7. Stir in the shredded cooked chicken. Season with salt and pepper to taste.
  8. Garnish with fresh parsley and serve hot. This is a Truly Homemade Chicken Noodle Soup: