Homemade Chicken Soup and Noodles

3-4 pounds chicken, whole or pieces

1 pound carrots, chopped, divided

6 ribs celery, chopped medium, divided

3 large onions, chopped, divided

1 pound white mushrooms, sliced, divided

2 bay leaves

1 teaspoon poultry seasoning, plus more to taste

Salt and pepper

3 tablespoons fresh parsley, chopped

Noodles

1 egg, beaten

2 tablespoons milk

½ teaspoon salt

1 cup all purpose flour, plus more for rolling

For the stock: Rinse chicken and place in large pot. Add half the vegetables, placing remainder in the refrigerator for later use. Add bay leaves, poultry seasoning, and enough water to cover completely. Bring to a boil; reduce to simmer about 1 hour, or until chicken is completely cooked, adding additional water as necessary in order to keep ingredients covered. Skim off any impurities that float to the top.

Remove chicken and shred meat, discarding bones; refrigerate. Strain liquid, discarding vegetables, and refrigerate.

For the noodles: Combine all ingredients to form stiff dough, adding more flour if necessary. Roll very thin on floured surface; let stand 20 minutes. Roll loosely; slice ¼-inch wide; unroll, spread out on floured surface and let dry 2 hours. Refrigerate in airtight container until needed.

For the soup: About 1 hour prior to serving, remove chicken stock from refrigerator and skim off fat, reserving about 2 tablespoons. Place fat and reserved vegetables in large pot, adding a little vegetable oil if necessary; sauté until vegetables are softened. Add chicken stock and bring to a boil; more water or prepared chicken stock may be used if desired. Adjust seasoning by adding salt and pepper, along with additional poultry seasoning to taste. Add noodles and cook until tender, about 10 minutes. Stir in shredded chicken and fresh parsley and heat until chicken is heated through.

Serves six to eight.