Homemade Chicken Noodle Soup

this soup's just home-cookin' at it's best! It IS our classic "sick soup" and that's how it got... fine-tuned, I guess, because we've made it quite a few times.

A four-pound(ish) whole chicken
3 quarts water
a few bay leaves
an onion
a few of the inner stalks of celery with leaves
some peppercorns

(this is loosely based on a Splendid Table recipe for stock)

Stick all of this in a giant pot and bring to a boil. Simmer for about ten minutes and then shut if off. Leave it in the pot with the lid on for an hour, and when you open it up the whole chicken should be done and silky (if not leave it with the lid on for another half an hour). Once it's cool enough to handle, de-bone the chicken and discard all the yucky bits. Break up the chicken. Strain the stock. Now you're ready to go.

Four (or so) whole carrots, sliced
Four (or so) stalks of celery, sliced
A giant onion, chopped
Four (or so) sprigs fresh thyme (I like a lot of this and would have liked to have doubled the amount in my soup from yesterday but ran out)
Sea salt
Pepper
Three cloves garlic, chopped

Saute all of this in a couple of tablespoons olive oil for about five minutes or so, until the veggies are tender but not browned. Add all the stock and bring to a boil. Simmer for about ten to fifteen minutes. Then you'll drop the noodles in. After you do this and simmer them for 12-15 minutes, you'll fold in all that chicken you made stock with and sprinkle a good handful or two of chopped fresh parsley. Salt and pepper to taste. Done!

The egg noodles are from a recipe from Marc's parents and they are (as you well know by now) TO DIE FOR...

3 eggs beat until fluffy, then mix in 1/3 c. milk and 1 t. salt
Add 2 cups flour (all-purpose is way yummier than whole wheat for this), use a wooden spoon and take your time. I hate this part!
Knead in 1/2 c. flour by hand (this also takes forever; Marc is super patient and amazing with any and all dough!)
Flour table or counter heavily; roll out putting a little flour on top and on rolling pin so it doesn't stick. Roll out to about 20' diameter (REALLY thin). Let sit for 10 or 15 minutes. Then we use a pizza cutter and cut the noodles thin and in half a few times (they really plump up). And there you go. Drop 'em in to boiling soup and turn down the heat to simmering. Delish!!