Ingredients:

  • 2 tablespoons unsalted butter (28g)
  • 1 large yellow onion, chopped (about 1 ½ cups)
  • 2 medium carrots, peeled and chopped (about 1 cup)
  • 2 celery stalks, chopped (about 1 cup)
  • 4 cloves garlic, minced
  • 8 cups chicken broth (about 1.9 liters)
  • 1 ½ pounds boneless, skinless chicken thighs (680g)
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • Salt and freshly ground black pepper to taste
  • 1/4 cup chopped fresh parsley, for garnish
  • 2 cups all-purpose flour (240g) – plus extra for dusting
  • 2 large eggs
  • ¼ cup water (60ml)
  • ½ teaspoon salt

Instructions:

  1. Melt butter in the stockpot over medium heat. Add onion, carrots, and celery. Sauté until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
  2. Pour in chicken broth. Add chicken thighs, bay leaves, thyme, and rosemary. Bring to a boil, then reduce heat to a simmer. Season with salt and pepper. Cover and simmer for 45 minutes, or until chicken is cooked through.
  3. While the soup simmers, whisk together flour and salt in a large bowl. Create a well in the center and add eggs and water. Mix until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic.
  4. Divide the dough in half. Roll out one portion of dough as thinly as possible (about 1/8 inch thick) on a lightly floured surface. Cut into strips using a sharp knife or pizza cutter. Repeat with the remaining dough.
  5. Remove chicken from the pot and shred with two forks. Return the shredded chicken to the soup. Discard bay leaves.
  6. Bring the soup back to a gentle simmer. Add the noodles and cook for 5-7 minutes, or until tender.
  7. Ladle soup into bowls. Garnish with fresh parsley. Serve hot.