1 onion, peeled, quartered
5 stalks celery
6-8 cloves garlic
A bay leaf
Salt and pepper
1 tsp thyme
To make the noodles:
1 cup flour
A bit of water
First make your noodle dough: (you may certainly skip this step and use pre-made noodles of your choice)
In a bowl, add your flour and make a well in the center of it. Add your egg and a pinch of salt. With a fork, combine the flour and egg, and add a bit of water if you need, to make a dough. It should be just slightly sticky. Turn your dough onto a lightly floured surface and knead it for about four minutes until it is nicely smooth and elastic but not too tight and . Flatten it into a disc, wrap it in plastic wrap, and put it in the fridge for at least 20 minutes and up to a couple of hours.
To make the stock: In a soup pot, place the chicken, onion, 2 stalks of the celery with the leaves and two of the carrots, cut into large pieces. Add 3 cloves of the garlic, the bay leaf, a pinch each of salt and pepper, and the thyme. Cover with water, bring to a boil, and then simmer until the chicken is cooked, about 30 minutes.
Drain the broth into a second pot, set the chicken aside until it is cool enough to handle, and discard your stock vegetables.
Heat the stock to a medium simmer on the stove. Dice the remaining carrots and celery, slice the garlic, and add them to the stock. Clean all of the meat from the chicken, dice it and add to the soup. Add salt and pepper to taste.
While the soup is simmering, roll your noodle dough on a lightly floured surface into a large flat rectangle. Cut your noodles into ribbons and then again into shorter pieces. The size and thickness depends on your personal preference – sometimes I like a super thin noodle, and other times, I like them thick and almost dumpling-like. The noodles are going to puff up a bit when you cook them.
Bring the soup to a boil and gently stir the noodles in. Cook them, stirring occasionally, for 5-8 minutes. Turn off the heat and let the soup rest for a few minutes before serving.