Chicken & Noodles

Chicken & Noodles Noodles: 6 whole Eggs 3 cups All-purpose Flour Make a well in the center of your flour and crack in your eggs. Slowly mix together with your hands. Turn it out onto floured surface, knead by hand until dough becomes smooth and pliable, adding flour as necessary. Let the dough rest for a little while before rolling it out. When you’re ready, roll it out on a floured surface as thinly as it’ll go. The noodles will plump up quite a bit when they boil in the water. Cut the noodles really thin. You can use a sharp knife, a pizza wheel, or a long pizza/bread cutter. To cook the noodles, just boil them in salted water for two minutes. Soup: 3 lb whole chicken olive oil salt & pepper reserved chicken skin & bones ½ white onion 5-6 sprigs of parsley 5-6 cloves garlic salt, pepper, poultry seasoning 3 carrots, peeled and chopped 3 celery stalks, chopped 3-4 cups of egg noodles 10 C water 3 bay leaves 3/4 tsp red pepper flakes Heat oil in a large stock pot over medium high heat. Generously salt and pepper the chicken. Once the pan is hot, place the chicken skin side down in the pan. Let it sit for about 3-4 minutes until it is golden brown then flip to the other side and allow it to brown. Remove the chicken from pan & set aside. Add onions, garlic, celery, carrots & mushrooms to pan. Generously salt & pepper the vegetables, saute over medium high heat until the vegetables have softened. Add the water. Add bay leaves, red pepper flakes, fresh parsley, the browned chicken and 1 tsp salt and 1 tsp of pepper. Cover and bring to a boil. Once it comes to a boil, reduce the heat to low and allow to simmer for 45 minutes and the chicken is cooked through. Turn off the heat, remove the bay leaves & discard. Remove the chicken and allow it to cool slightly before removing the cooked meat from the bones and chopping it up. Add the cooked chicken and noodles back into the soup. Taste the broth and add salt & pepper as needed.