First, if you plan to make homemade noodles, begin preparing the noodles 3-4 hours before your mealtime, to give the noodles time to dry.
Prepare the Ingredients
Gather the ingredients. Prepare the chicken. Remove giblets from inside of chicken. Place chicken in a large stockpot or Dutch oven and cover with water. If desired, you may use 6-8 chicken thighs (with bones and skin) instead of the whole chicken.
Using a cutting board and Chef's knife, prepare the vegetables. Peel and slice carrots into bite size pieces. Chop celery and onion.
Cook the Chicken
Add to the pot of water the sliced carrots, chopped onion and celery, dried parsley and oregano, salt and black pepper. Bring to a boil, and then lower heat to simmer. Cook for 60-90 minutes, until meat falls off bone.
When the chicken has cooked through, strain the meat, bones, and skin from the pot and set aside to cool on a tray or plate.
Cook the Noodles
With an immersion blender, puree broth. Stir in butter and 1 cup of whole milk. Return sauce to a gentle boil. Add noodles (and any flour remains if making your own) and cook 15-20 minutes until tender.
While the noodles cook, remove skin and bones from chicken. Once the noodles have finished cooking, add chicken to the noodles.
If desired, thicken further with a slurry by whisking together 1/4 cup flour with 1/3 cup remaining milk. Stir into broth and cook on low until it thickens.
Serve Chicken and Noodles over Mashed Potatoes in shallow bowls or on plates. This recipe will serve 6-8 people.
Notes
*Unless otherwise indicated, all butter used in this recipe site is salted.