Hand-Torn Noodle Soup with Chicken and Vegetables

Step 1

In a large bowl, stir together the flour and ½ teaspoon salt. Make a well in the center of the flour and add ⅓ cup water. Using a silicone spatula or wooden spoon, begin incorporating the flour by stirring at the center and gradually drawing in more flour until a shaggy dough forms. Using the heel of your palm, knead the dough in the bowl, swiping along the sides to incorporate dry bits. Lightly flour the counter and turn the dough out onto it. Lightly flour your hands and knead until the dough is smooth, about 4 minutes. Form the dough into a ball, wrap it in plastic wrap and let rest at room temperature while you make the soup.

Step 2

In a large pot over medium, heat the oil until shimmering. Add the chicken skin-side down and cook, without moving, until well browned, 3 to 5 minutes. Using tongs, flip the chicken and cook until well browned on the second sides, another 3 to 5 minutes. Transfer the chicken to a large plate; set aside. To the fat in the pan, add the onion, 1 teaspoon salt and ½ teaspoon pepper. Cook, stirring, until softened and beginning to brown, about 3 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds.

Step 3

Add the wine and cook, scraping up any browned bits, until reduced by about half, 1 to 2 minutes. Add 2 quarts water, the bay and thyme, then bring to a boil over high. Return the chicken and any accumulated juices to the pot. Reduce to medium-low and gently simmer, partially covered, until a skewer inserted in the thickest part of the chicken meets no resistance, 20 to 25 minutes.

Step 4

When the chicken is done, transfer it to a large plate. To the broth, add the carrots and celery; bring to a simmer over medium. Cook, uncovered and stirring occasionally, until the carrots and celery are tender, about 10 minutes. Meanwhile, use 2 forks or your hands to shred the chicken into bite-size pieces; discard the skin and bones

Step 5

Unwrap the dough. Working beside the pot, hold the dough in one hand. With your other hand, pull and stretch small sections of the dough, flattening it between your thumb and forefinger, then tear off a piece roughly 1 inch long and drop it into the broth. Continue until you have used all the dough. Stir in the shredded chicken. Bring to a simmer over medium-high and cook, stirring, until the noodles are tender, about 5 minutes. Off heat, taste and season with salt and pepper. Serve sprinkled with parsley.