Ingredients:

  • 1.4 kg (3 lbs) bone-in, skin-on chicken pieces (thighs, drumsticks, breast)
  • 1 tbsp olive oil (15 ml)
  • 1 tsp salt (5 g)
  • ½ tsp black pepper (2.5 g)
  • 1 large onion, chopped (about 1 cup)
  • 2 carrots, peeled and chopped (about 1 cup)
  • 2 celery stalks, chopped (about 1 cup)
  • 4 cloves garlic, minced
  • 1 tsp dried thyme (2 g)
  • 1 tsp dried rosemary (2 g)
  • 1 bay leaf
  • 2.8 L (12 cups) chicken broth (low sodium preferred)
  • 3 cups all-purpose flour (360 g), plus more for dusting
  • ½ tsp salt (2.5 g)
  • 3 large eggs
  • 3-5 tbsp cold water (45-75 ml), as needed
  • ½ cup heavy cream (120 ml)
  • ¼ cup chopped fresh parsley, for garnish
  • 2 tablespoons butter, unsalted

Instructions:

  1. Season chicken with salt and pepper and sear in a Dutch oven until golden brown on all sides. Remove chicken and set aside.
  2. Add onion, carrots, and celery to the pot and sauté until softened. Add garlic, thyme, and rosemary; cook until fragrant.
  3. Return the chicken to the pot. Pour in chicken broth and add bay leaf. Bring to a boil, then reduce heat and simmer until the chicken is cooked through and tender.
  4. While the chicken simmers, make the noodle dough (if making homemade), roll out thinly, and cut into desired shapes. If using store-bought noodles, prepare according to package directions.
  5. Remove the chicken from the pot and let it cool slightly. Shred the chicken, discarding skin and bones.
  6. Bring the broth back to a simmer and add the noodles. Cook until tender.
  7. Stir in heavy cream and butter and add the shredded chicken back to the pot. Heat through.
  8. Remove bay leaf. Garnish with fresh parsley and serve hot.