Ingredients:

  • 1 whole chicken (about 3-4 pounds/1.4-1.8 kg)
  • 12 cups (2.8 liters) water
  • 1 large onion, chopped (about 1 cup/150g)
  • 2 carrots, peeled and chopped (about 1 cup/120g)
  • 2 celery stalks, chopped (about 1 cup/100g)
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons chopped fresh parsley, for garnish
  • 1 Tablespoon Olive oil
  • 3 cups (360g) all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 4 large eggs
  • 2 tablespoons milk
  • 1 tablespoon vegetable oil
  • 1/2 tsp baking powder

Instructions:

  1. Place chicken in stockpot with water, bring to boil then simmer on low for 2 hours.
  2. Remove chicken from the pot. Let it cool slightly, then shred the meat from the bones. Discard skin and bones.
  3. Strain the broth through a fine-mesh sieve. Return broth to the pot.
  4. Heat the olive oil in the same pot over medium heat. Add onion, carrots, and celery and sauté until softened, about 5-7 minutes.
  5. Add the sautéed vegetables, bay leaves, thyme, and sage to the broth. Bring to a simmer.
  6. In a large bowl, whisk together flour, salt, and baking powder. Make a well in the center and add eggs, milk, and oil. Mix until dough forms.
  7. Turn the dough out onto a lightly floured surface. Roll out thinly. Cut into noodles using a sharp knife or pizza cutter. Let dry for 20 minutes.
  8. Add the noodles to the simmering broth and cook until tender, about 5-7 minutes.
  9. Add the shredded chicken to the soup.
  10. Season with salt and pepper to taste. Garnish with fresh parsley before serving.