Directions
Combine in a stockpot over medium heat in water: chicken, onion, carrot and celery. Bring to boil, reduce heat, simmer gently, covered for 1½ to 2 hours. Skim often until impurities disappear. Add salt and pepper to taste. Keep adding water as needed to cover. Remove chicken and let cool.
De-bone chicken, discard skin and bones. Cut chicken into chunks. Strain chicken stock into a clean pot. Bring chicken stock to a slow simmer. Slowly add homemade noodles and cook until almost tender. Add chicken chunks and finish cooking noodles until tender. Add more water or chicken broth as needed. Adjust seasonings to taste.
Notes
“Gram would lay clean dish towels on her bed, sprinkle flour on them, and spread out the noodles to dry. It is a Guild tradition to serve the noodles over homemade mashed potatoes.” Chris Bonney
Ingredients
- 1 Whole 4–5-pound roasting chicken
- 16 cups cold water
- 1 Onion, diced
- 1 Carrot, peeled and coarsely chopped
- 1 Celery stalk, coarsely chopped
- Salt
- Pepper
