step 1
Prep your chicken: Break down the Whole Chicken (1) into 8-pieces: 2 breasts, 2 wings, 2 thighs and 2 drumsticks. Remove the skin from each piece and set aside. Remove the bones from each piece and place in a roasting rack with the backbone of the chicken.
step 2
Make the chicken stock: Preheat your oven to 400℉ (235℃). To the roasting pan, add the Carrots (2), Celery (3 stalks), Yellow Onions (2), and Garlic (1 head). Drizzle with the Olive Oil (3 Tbsp) and roast until the carcass is golden brown and the vegetables are tender, about 40 minutes.
step 3
Pour the roasted carcass and vegetables into a large stock pot and cover with 12 cups of water. Reserve any chicken fat left in the roasting pan. Using cheesecloth, wrap the Fresh Parsley (to taste), Fresh Thyme (to taste), Fresh Rosemary (to taste), Black Peppercorns (to taste), and Bay Leaves (to taste) into a sachet (tie the cheese cloth with twine) and add to the pot. Place the pot over medium heat and bring to a simmer. Reduce the heat to low and continue cooking until the water has reduced by ⅔, about 3 hours. Use a large spoon to skim the surface of the stock of any impurities. Strain the stock through cheesecloth and discard the solids.
step 4
Make the noodles: In a large mixing bowl, combine the All-Purpose Flour (2 cups) and Kosher Salt (1 tsp). Add the Eggs (2) Olive Oil (1 Tbsp), and Water (1 Tbsp) and mix until a shaggy dough forms. Pour the dough onto a clean work surface and knead until a smooth ball forms, about 10 minutes. Let the dough rest for 2 hours, then divide into 2 pieces and use a pasta roller or rolling pin to roll to ¼-inch thickness. Use a pastry wheel or chef’s knife to cut the pieces into ½-inch strips.
step 5
Crispy chicken skin: Place the chicken skin on an aluminum or parchment lined sheet tray so that each piece lays flat. Place in the oven and turn the heat to 400℉ (235℃). Cook until the fat renders and the skin is crispy, about 20 minutes. Reserve the rendered chicken fat and let the skins cool completely.
step 6
Make the soup: Heat a large stock pot over medium heat. Season the breast, thighs, and drumsticks with Kosher Salt (to taste) and Garlic Powder (to taste). Add 2 tablespoons of the reserved chicken fat to the pot and sear the chicken pieces until they form a golden brown crust all over, about 10 minutes. Flip the chicken and continue cooking until it reaches an internal temperature of 165℉. Remove the chicken from the pan and let cool slightly. Do not remove chicken fat and bits from the pan. You will use this for the next step.
step 7
Place the pot back over medium heat and add the Carrots (2), Yellow Onion (1), and Celery (2 stalks). Cook until the vegetables become tender and the onions turn translucent, about 10 minutes. Add the Garlic (4 cloves) and continue cooking until fragrant, about 2 minutes. Pour in 4 cups of the chicken stock and season with Freshly Ground Black Pepper (to taste). Bring the mixture to a boil.
step 8
Cube or shred the chicken. Add the chicken back to the pot and bring the soup back to a boil.
step 9
Add the noodles to the pot and continue cooking until they are al dente.
step 10
Check the soup for seasoning and adjust as needed.
step 11
Top the chicken noodle soup with chopped Fresh Parsley (to taste) and Fresh Dill (to taste) and crumble the crispy chicken skin.
