*the rule of thumb is to use this ratio and assume 1 egg per person (i.e. this quantity makes enough noodles for 2 people). I personally think this makes enough noodles for 3 people. I guess it depends on how hungry you are! I wouldn't make more than this for a batch of stock this size...the soup would be too "noodley"
FOR THE SOUP:
homemade chicken stock (see above)
few handfuls of baby carrots, sliced
few handfuls of celery, sliced
homemade noodles (see above)
Instructions
In a large stock pot, add the chicken carcass and water. Make sure that the water comes about 2 inches above the carcass. You may need to add more water later if the simmering process reduces the liquid too much. Just keep an eye on it.
Bring the carcass and water to a boil and then add your onion, garlic, celery, bay leaves and salt/pepper. Boil for about 2 minutes and then reduce the heat to medium low.
Simmer on medium low for 4-6 hours. This sounds long, but you can just go about your business and check in on the pot once in a while to make sure the liquid levels are OK. I also like to give it a stir every hour or so.
You’ll probably see some foamy “gunk” form on the surface of the stock. This is totally normal. I just skim it off with a spoon or mesh strainer.
When the stock is done simmering, get out another large pot and set a colander in it. Pour the carcass/stock mix into the colander. All of the yummy stock will run through the colander into the new pot and you’ll be left with the chicken, bones and veggies in the colander.
Take a few minutes to pick through the carcass remains for nice chicken chunks. Even if you cleaned your bird pretty well when you ate it for dinner, you should still come up with about a cup or so of light and dark chicken pieces. Set these aside to make your soup.
Gather your carrots and celery and throw them into the stock.
Boil ‘em up for about 8-10 minutes or until they are as tender as you like. Then add the chicken pieces you recovered, and reduce the soup to low heat while you make your noodles.
In a medium mixing bowl, add 1 cup of all purpose flour. Make a “well” in the middle and crack 2 eggs into it.
With a fork, break up the yolks and begin mixing the flour and eggs together. It will be really sticky, but keep going. Once the flour and eggs are decently incorporated, sprinkle some flour on a clean surface (counter or pastry mat). Start kneading the dough by hand until you’re able to grab it all out of the bowl and set it onto your floured surface.
Knead it for a good 5 minutes, adding flour as needed to make it less sticky. Once it’s not sticky but is smooth and stretchy, pat it into a round ball and let it rest for a few minutes.
This is a good time to wash your doughy hands :)
Re-flour your surface, grab a rolling pin (sprinkle flour onto it too!) and roll the dough out as thin as you can. The noodles will really really plump up when they cook, so get the dough nice and thin.
It may get so thin that you get holes in some spots. That’s totally ok. Don’t worry about patching them.
Now, grab a sharp knife and start cutting your sheet of dough into really thin strips. I usually slice it all up and then run my knife the opposite direction to shorten my super long strands into about 2 or three sections. Really long noodles are hard to eat! :)
You could probably throw these right into your boiling stock to cook them, but I find that they absorb a bunch of the stock you worked so hard to make. It’s best to boil these in a pot of plain, salted water and add them into the soup after they’re cooked.
They cook quick and usually only take about 2-3 minutes. When they are done they will float to the top. Drain them in a colander and add them to the soup by the bowlful.
Recipe by Daily Rebecca at https://www.dailyrebecca.com/2012/10/chicken-soup-with-homemade-noodles/