A comforting and hearty soup featuring tender chicken and homemade noodles in a creamy broth.
Combine the flour and salt in a large bowl, then make a well in the center.
Ensure the flour is evenly mixed with the salt for consistent flavor.
Whisk together the eggs, milk, and olive oil in a separate bowl until smooth.
Use room temperature eggs for easier mixing.
Gradually incorporate the egg mixture into the flour, mixing until a dough forms.
Add the liquid slowly to avoid lumps.
Knead the dough on a floured surface until smooth and elastic, about 10 minutes.
Kneading develops the gluten, giving the noodles their structure.
Divide the dough into three portions, cover with plastic wrap, and let rest for 15 minutes.
Resting allows the dough to relax, making it easier to roll out.
Roll out each portion of dough on a floured surface as thin as possible.
A thinner dough results in more delicate noodles.
Cut the dough into strips using a pizza cutter and set aside.
Cut the noodles evenly for consistent cooking.
In a large pot, combine water, chicken, onion, salt, pepper, and bay leaves. Bring to a boil.
Use fresh ingredients for a more flavorful broth.
Reduce heat and simmer for 1.5 hours, then remove the chicken and bay leaves.
Simmering slowly extracts the flavors into the broth.
Shred the chicken into bite-sized pieces once cooled.
Shredding the chicken while warm is easier.
Add milk and butter to the broth, bringing it to a boil.
Stir constantly to prevent the milk from scalding.
Add the shredded chicken and noodles to the pot, cooking for 15-20 minutes.
Stir gently to avoid breaking the noodles.
Let the soup rest for 5-10 minutes before serving.
Resting allows the flavors to meld together.
Serve the soup hot, optionally over mashed potatoes for added comfort.
Garnish with fresh herbs like parsley for a pop of color.
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