1 large onion2 large carrots3 ribs celeryTake the ends off the carrots and celery, peel the onion.
Put the ends of the carrots and celery, and the onion peel in a large stock pot. Add a 3-3 ½ pound whole chicken. Add 2-3 whole bay leaves.
Cover with 3 quarts water. Cook until chicken is done, about 30 minutes.
Remove the chicken and clean of all the meat. Set the meat aside. Put the bones and skin back into the stock pot with the broth and vegetable ends. Continue cooking for 20 minutes.
Meanwhile, make the pasta:
Place 1 ¼ cups all-purpose flour into a medium bowl.
Make a well in the flour and add one cracked egg.
Lightly stir together with a fork.
Add ¼ cup milk, a pinch of salt, 1 teaspoon butter chopped into ¼ inch cubes.
Mix with hands until mixture comes together. You may not use all the flour; you don’t want the dough to be too dry. Keep it a little wet, not too stiff. Transfer dough to cutting board or table and knead until smooth, about 2-3 minutes. Roll out on floured surface a healthy 1/8 inch thick. Rustic cut the dough onto noodles. Separate noodles and set aside.
Remove the chicken frame from the stock and strain the vegetable ends and bay leaves from the chicken stock, and set the stock aside.
Dice vegetables from above into a medium dice.
In the same stock pot from above, melt 2 tablespoons butter and add the diced vegetables. Sweat the vegetables for 2-3 minutes.
Add 2-3 cloves chopped garlic—sauté for 1 minute.Add ¼ cup flour to make roux. Cook until the flour taste is gone—about 4-5 minutes.Add the3 quarts reserved chicken stock and cook for 5 minutes, stirring until roux is well mixed in. Add 2 tablespoons chicken base. Use a good quality base with chicken as the first ingredient-NOT boullion.Add the noodles and cook 5 minutes.Add 1 tsp fresh chopped thyme, and some fresh chopped parsley.Add the chicken at the very last minute just to heat through. Adjust seasoning.