Chicken & Homemade Noodles Recipe

Prepare and simmer the chicken

Place the whole chicken in a very large pot. Add quartered onion, halved carrots, halved celery, smashed garlic, bay leaves, thyme sprigs and peppercorns. Pour in 3 liters (3000 ml) cold water, or enough to cover the chicken by 1–2 inches. Bring to a gentle boil over medium-high heat, then immediately reduce to a low simmer.

Skim foam and impurities with a fine-mesh skimmer or spoon for the first 10–15 minutes of simmering to keep the broth clear. Partially cover and simmer gently for 1 hour 15 minutes to 1 hour 30 minutes, until the chicken is cooked through and falling off the bone.

Carefully transfer the chicken to a large bowl and let cool until you can handle. Continue simmering the stock another 15–20 minutes to concentrate flavor if desired. Taste and add 2 tsp kosher salt to the stock now; you will adjust final seasoning later.

Strain the stock through a fine-mesh sieve into a clean pot or large bowl, discarding solids. Reserve the strained vegetables if you like, but discard or compost the bay leaves and thyme stems. If you want a clearer broth, strain a second time through cheesecloth.

When the chicken is cool enough, remove skin and bones. Shred the meat into bite-sized pieces and set aside 4–5 cups shredded chicken for the soup. Reserve any pan juices and small pieces of meat to add back to the broth for flavor.

Make the noodle dough

In a large mixing bowl combine 3 cups all-purpose flour and 1 tsp salt. Make a well in the center, crack in 2 eggs, add 1 cup whole milk and 1 Tbsp melted butter. Stir with a fork or wooden spoon until a shaggy dough forms.

Turn the dough out onto a lightly floured surface (use the additional 1/4 cup flour as needed). Knead for 5–7 minutes until smooth and elastic. If dough is sticky, add up to 2 Tbsp more flour; if too dry, wet your hands and knead briefly with a little water.

Wrap the dough in plastic wrap or place in a covered bowl and rest at room temperature for 20–30 minutes. This relaxes the gluten and makes rolling easier.

Roll and cut noodles

After resting, divide dough into 2 portions. On a lightly floured surface roll each portion with a rolling pin to about 1/16–1/8 inch (2–3 mm) thickness. Lightly dust the surface with flour to prevent sticking. Fold the sheet loosely into thirds or roll into a loose log and slice into 1/4-inch (6 mm) wide strips for ribbon-style noodles.

Unfurl the cut noodles and toss gently with a little flour to prevent sticking. Let them air-dry on a floured tray or baking sheet for 10–15 minutes while you finish the broth and vegetables. Fresh noodles will cook quickly in hot broth (about 3–5 minutes).

Cook the aromatic vegetables

In the pot with the strained, skimmed broth, bring to a gentle simmer. Add the diced onion, diced carrots and diced celery. Simmer until the vegetables are tender, about 8–10 minutes.

Taste the broth and adjust salt with up to 1 tsp kosher salt (or to taste). Add freshly ground black pepper (about 1 tsp). If broth tastes weak, simmer uncovered a few minutes to concentrate; if too strong, add a splash of water.

Combine noodles and chicken

Bring broth back to a gentle boil. Add the fresh noodles in batches, stirring gently to separate. Cook fresh noodles 3–5 minutes until tender but not mushy. Once noodles are nearly done, add the shredded chicken and any reserved juices; warm through for 1–2 minutes.

Stir in chopped fresh parsley. Adjust seasoning with more salt and pepper as needed. If you like, finish with a pat of butter or a drizzle of olive oil for sheen and extra richness.

Ladle the soup into bowls, making sure each serving gets a portion of noodles and shredded chicken. Serve hot with extra parsley and black pepper at the table.