Ingredients:

  • 1 (3-4 pound) whole chicken, rinsed (approximately 1.3-1.8 kg)
  • 12 cups (2.8 liters) water
  • 2 large yellow onions, quartered (approximately 400g)
  • 3 large carrots, peeled and roughly chopped (approximately 300g)
  • 3 celery stalks, roughly chopped (approximately 150g)
  • 4 cloves garlic, smashed
  • 1 bunch fresh parsley stems
  • 1 bay leaf
  • 1 teaspoon (5ml) whole black peppercorns
  • 1 tablespoon (15ml) kosher salt, plus more to taste
  • 3 cups (360g) all-purpose flour, plus more for dusting
  • 3 large eggs
  • 1/2 teaspoon (2.5ml) salt
  • 2 tablespoons (30ml) olive oil
  • 2 medium carrots, peeled and diced (approximately 200g)
  • 2 celery stalks, diced (approximately 100g)
  • 1 medium yellow onion, diced (approximately 200g)
  • 2 tablespoons (30ml) olive oil
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped, for garnish

Instructions:

  1. Combine chicken, water, onions, carrots, celery, garlic, parsley stems, bay leaf, peppercorns, and salt in a large stockpot. Bring to a boil, then reduce heat and simmer for 1.5 hours, skimming off any foam that rises to the surface.
  2. Carefully remove the chicken from the pot and set aside to cool slightly. Strain the broth through a fine-mesh sieve lined with cheesecloth (if desired) into a clean container. Discard the solids.
  3. Once the chicken is cool enough to handle, remove the meat from the bones and shred or dice it. Discard the skin and bones.
  4. Combine flour, eggs, salt, and olive oil in a bowl. Knead until a smooth dough forms. Let rest for 30 minutes. Roll out the dough thinly and cut into desired noodle shapes.
  5. In the same stockpot, heat olive oil over medium heat. Add diced carrots, celery, and onion and sauté until softened, about 5-7 minutes.
  6. Add the strained broth back to the pot with the sautéed vegetables. Bring to a simmer. Add the homemade noodles (or your preferred store-bought noodles) and cook until tender, about 5-7 minutes (or according to package directions).
  7. Stir in the shredded chicken. Season to taste with salt and pepper. Garnish with fresh parsley and serve hot. This chicken soup is sure to please!