Ingredients:

  • 1 (3-4 pound) whole chicken
  • 12 cups water
  • 1 large onion, quartered
  • 2 carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 1 head of garlic, halved horizontally
  • 1 bay leaf
  • 1 teaspoon black peppercorns
  • 1 teaspoon dried thyme
  • 1 tablespoon apple cider vinegar
  • 2 cups all-purpose flour, plus more for dusting
  • 2 large eggs
  • 1/2 teaspoon salt
  • 3-4 tablespoons water
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • Cooked chicken, shredded (from the broth)
  • Fresh parsley, chopped, for garnish
  • Salt and pepper to taste

Instructions:

  1. Place the whole chicken, water, onion, carrots, celery, garlic, bay leaf, peppercorns, thyme, and vinegar in a large stockpot. Bring to a boil, then reduce heat and simmer gently for at least 2 hours, or up to 3, skimming off any foam that rises to the surface.
  2. Carefully remove the chicken from the pot and set aside to cool. Strain the broth through a fine-mesh strainer or cheesecloth into a clean bowl or pot. Discard the solids.
  3. Once the chicken is cool enough to handle, shred the meat, discarding the skin and bones.
  4. In a large bowl, combine the flour and salt. Make a well in the center and add the eggs and 3 tablespoons of water. Mix until a dough forms, adding more water if needed. Knead the dough on a lightly floured surface for 5-7 minutes until smooth and elastic.
  5. Roll out the dough thinly on a lightly floured surface or use a pasta machine. Cut the dough into desired noodle shape (strips, squares, etc.). Let the cut noodles sit for 10-15 minutes to dry slightly.
  6. In the same pot you used for the broth, heat the olive oil over medium heat. Add the diced onion, carrots, and celery and sauté until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
  7. Pour the strained chicken broth into the pot with the sautéed vegetables. Bring to a simmer. Add the noodles and cook until tender, about 5-7 minutes, depending on thickness.
  8. Stir in the shredded chicken. Season with salt and pepper to taste.
  9. Ladle the soup into bowls and garnish with fresh parsley. Enjoy your chicken noodle soup from scratch.