bones of a rotisserie chickenmeat removed and reserved
2carrotspeeled and roughly chopped
2celery stalkschopped
1onionchopped
2clovesgarlicsmashed
2bay leaves
A few sprigs of rosemary and or thyme or a teaspoon dried
1teaspoonblack peppercorns
1tablespoonapple cider vinegar
1teaspoonsea salt
Noodles
2 ½cupsflour
3eggs
1/3cupmilk
Soup
1tablespoonolive oil or bacon fat
1oniondiced
4carrotspeeled and thickly sliced
2celery stalksdiced
½cupvermouth or white wineoptional
8cupsChicken bone broth made from a rotisserie chicken or chicken broth
2-3cupscooked chickencut into 1-inch pieces (from the rotisserie chicken)
¼cupchopped parsley
1tablespoonlemon juice
Salt and pepper to taste
Instructions
For the bone broth
Place all the ingredients in the Instant Pot.
Fill with water to cover the bones and vegetables. Do not fill higher than 1 inch below the max fill line.
Close the Instant Pot lid and turn the steam release valve to the sealing position.
For bone broth, pressure cook using the Pressure Cook/Manual button for 3 hours on high pressure.
The Instant pot will take about 30 minutes to come to pressure.
When the cooking time ends, let the instant pot release naturally for 30 minutes before carefully releasing any extra pressure by turning the release valve to venting.
Place a fine-mesh strainer over a bowl or pot, use a slotted spoon to remove any large solids, and then strain the remaining into the bowl. Discard the solids.
The broth can be made a day ahead.
While the broth is cooking, make the noodles.
Place the flour on a clean work surface or a large bowl and make a well in the center to hold the wet ingredients.
To the well, add the eggs and milk.
Using a fork, whisk the eggs and milk together with ever-increasing circles to incorporate the flour.
Gather the dough into a ball and knead for a minute or two to make a cohesive dough. It doesn’t have to be perfectly smooth.
Cover in plastic wrap and let rest for 30 minutes.
Roll out the dough to be a 12 x 16-inch rectangle on a floured surface, not as thin as you would traditional pasta. This is as thin as my grandmother could roll it.
Roll the dough up into a long roll and slice it ½ inch thick, then each noodle into 5–6-inch lengths.
Toss with a bit of flour and let dry out on a board or sheet pan for several hours or until you are ready to make the soup. You can do this a day ahead.
The soup
Heat a large pot or Dutch oven, over medium. Add the olive oil or bacon fat.
Sauté the onion, carrots, and celery until the onions start to soften.
If you are using the vermouth, you can deglaze the pan at this point with ½ cup vermouth or white wine.
Carefully add the chicken broth and bring it to a boil.
Shake off any excess flour from the noodles and add the noodles to the boiling soup.
Let cook until the noodles are tender all the way through. This will take much longer than traditional noodles, as the noodles are thick. About 30-35 minutes.
When the noodles are cooked through, turn the heat down to simmer and add the chopped chicken, parsley, and lemon juice.
Let the soup simmer until the chicken is heated through.