3-4 Tbsp olive oil
1 1/2 c carrots, diced
1 1/2 c onion, diced (about 1 med onion)
1 1/2 c celery, diced (about 3 stalks)
3 cloves garlic, minced
1 tsp thyme
1 bay leaf
1 tsp salt
1/2 tsp pepper
3/4 c parsley divided
2 chicken breasts, cut into bite size pieces.
8 cups chicken stock
2 1/2 c flour
1/4 c milk
1 Tbsp olive oil
Coat bottom of large stock pot with olive oil (a few Tbsp), heat over medium heat. Add carrots, onion, and celery (add more olive oil if vegetables start looking dry but aren't softened yet).
Saute until vegetables are softened and onions are transluscent. Add thyme, garlic bay leaf, salt and pepper. Saute for 3-5 minutes. Season chicken peices with a little salt and pepper.
Add to pot. Let brown on both sides (will be about 1/2 way cooked - it doesn't matter if it is cooked through).
Sorry this picture is a little blurry - but I wanted to show you that it doesn't have to be cooked fully.
Add chicken stock, bring to boil. Taste broth, adjust seasoning as needed. Let simmer 30 minutes. Meanwhile - make the noodles.
On your counter, form flour a volcano shape. In a small bowl mix eggs, salt, milk and olive oil. (I didn't mix my ingredients before, you don't have to but it makes it easier.) Pour into center of volcano. With hands mix with your hands until fully combined, knead until dough is fairly smooth. (see how there is some flour left? You don't have to use it all, just until dough is dry.) Roll out and cut into desired size. Remember that noodles are going to double in thickness so roll them thinner than you think. (I like mine thicker than normal, I showed you how thick mine are.)
Bring soup back to a boil, add noodles, cook for about 5 minutes, or until cooked through (will depend on how thick your noodles are).
Tips:Cut chicken while slightly frozen, it makes it easier.
Cut noodles with a pizza cutter. You may want to cut yours shorter than mine. I wish I did, they were harder to eat with a spoon
If you don't want to make your own noodles, cook seperately. That way they won't get super soggy when you store your leftovers.