Chicken Noodle Soup with Homemade Noodles

To make the noodles we first need to create a more alkaline baking soda. To do this, add one cup of baking soda on a parchment lined baking sheet and bake in a 250 degree oven for 1 hour. Remove from the oven cool and store in an airtight container and use as needed.

Dissolve the baked baking soda in 1/2 cup water. Add the water mixture and flour to a large bowl and mix together until combined. The dough will be dry so try not to add any additional water. Mix until it fully comes together.

Roll the dough out and fold onto itself several times to create a smooth dough. Wrap in plastic wrap and let it sit for 1 hour.

Roll the dough out to about 1/8 inch thick and cut into thin noodle like strips. Honestly, I use my pasta machine which makes this fairly easy but you can certainly roll and cut it by hand.

Set the freshly made noodles aside and toss them with a little flour to prevent them from sticking together.

To make the soup: Add the chicken carcass to your pressure cooker along with the water. Pressure cook for 30 minutes, release the pressure as directed by the manufacturer, strain the stock and pull any additional chicken off the carcass for the soup.

Return the pot the stove and add enough olive oil to the bottom to lightly coat the bottom.

Add the peeled and chopped potatoes, carrots, celery stalks, onion, and minced garlic to the pot. Sauté for about 5 minutes.

Return the stock and chicken pieces to the pot with the sautéed vegetable and bring to a boil, add the chicken bullion. Reduce the heat to a simmer and continue simmering until the vegetables are tender.

Add the freshly made noodles and continue simmer for about 3-5 minutes more until the noodles are tender and cooked through. Serve and enjoy with some freshly baked rolls.