A warm and hearty chicken noodle soup made from scratch, perfect for cozy evenings.
Place the whole chicken in a large Dutch oven and cover with water.
Using a whole chicken adds depth to the broth.
Bring the water to a boil, then reduce to a simmer. Cover and cook for 30 minutes.
Skim off any foam that forms on the surface for a clearer broth.
While the chicken is cooking, mix the flour and salt in a bowl. Add the egg and water, mixing to form a dough.
Knead the dough until smooth for the best texture.
Knead the dough on a floured surface for 5 minutes, then wrap and let rest for 30 minutes.
Resting the dough makes it easier to roll out.
Remove the chicken from the pot and let cool. Add the bay leaf, onion, carrots, celery, salt, and pepper to the broth.
Chop the vegetables evenly for consistent cooking.
Roll out the dough thinly on a floured surface and cut into strips.
Cut the noodles to your preferred thickness.
Shred the chicken meat and return it to the pot. Simmer the soup for 15 minutes.
Taste the broth and adjust seasoning if needed.
Bring the soup to a boil and add the noodles. Cook for 5-7 minutes until tender.
Stir occasionally to prevent the noodles from sticking.
Serve the soup hot, garnished with fresh parsley if desired.
Pair with crusty bread for a complete meal.
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