Chicken and Noodles

1. 1

   Step 1

   • a.Make the Broth & Cook Chicken
   • b.In a large pot or Dutch oven, combine the chicken pieces, water, quartered onion, chopped celery, carrots, and bay leaves.
   • c.Season with 1.5 teaspoons of salt and 0.5 teaspoon of black pepper.
   • d.Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 45-50 minutes until the chicken is tender and cooked through.
2. 2

   Step 2

   • a.Prepare Homemade Noodles
   • b.While the chicken simmers, combine 2 cups of all-purpose flour and 0.5 teaspoon of salt in a medium bowl.
   • c.Make a well in the center and add the eggs and milk.
   • d.Mix with a fork until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 5-7 minutes until smooth and firm.
   • e.Cover the dough with plastic wrap or a clean towel and let it rest for at least 15 minutes.
   • f.On a floured surface, roll the dough out very thinly (about 1/16-inch thick). Use a pizza cutter or sharp knife to cut the dough into strips, about 1/2-inch wide and 2-3 inches long. Lightly toss with flour to prevent sticking.
3. 3

   Step 3

   • a.Shred Chicken & Strain Broth
   • b.Carefully remove the cooked chicken from the pot and set it on a plate to cool slightly.
   • c.Pour the broth through a fine-mesh sieve into a large bowl; discard the cooked vegetables and bay leaves. You should have about 8 cups of rich broth.
   • d.Once the chicken is cool enough to handle, remove and discard the skin and bones. Shred the meat into bite-sized pieces using two forks.
4. 4

   Step 4

   • a.Create the Gravy Base
   • b.Wipe out the pot and melt the butter over medium heat.
   • c.Whisk in the remaining 1/4 cup of all-purpose flour to create a roux. Cook, whisking constantly, for 1-2 minutes until it's lightly golden and smells nutty.
   • d.Gradually pour in 6 cups of the reserved hot chicken broth while whisking continuously to prevent lumps. Bring the mixture to a gentle simmer.
5. 5

   Step 5

   • a.Combine & Cook Noodles
   • b.Add the shredded chicken, dried thyme, and the fresh noodles to the simmering gravy.
   • c.Stir gently to combine. Continue to simmer, uncovered, for 10-15 minutes, stirring occasionally to prevent sticking.
   • d.The noodles are done when they are tender and the gravy has thickened considerably from the released starch.
6. 6

   Step 6

   • a.Finish & Serve
   • b.Taste and season with the remaining 0.5 teaspoon of salt and 0.25 teaspoon of black pepper, or more as needed.
   • c.If the mixture is too thick, stir in some of the remaining reserved broth until it reaches your desired consistency.
   • d.Ladle into bowls, garnish with fresh parsley, and serve hot, traditionally over a generous scoop of mashed potatoes.

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