Step 1

Remove anything inside the chicken. Rinse the chicken. Place chicken in a dutch oven or stock pot. Cover with water.

Step 2

Add a bay leaf and 1 teaspoon of parsley. Bring to a boil. Cover and reduce heat to low-medium. Simmer for about 1 hour or until thoroughly cooked.

Step 3

Turn off the heat. Remove chicken from broth. Allow chicken to cool. Meanwhile, strain broth.

Step 4

Once cool. Remove chicken from bones. There will be about 4 cups. Reserve the rest for another use.

Step 5

In a food processor, add flour, egg, egg yolks and salt. With processor on add 5 tablespoons of milk through the chute. The dough should come together easily and form into a ball. If it's too dry, add an additional tablespoon of milk.

Step 6

If it's too wet, add flour a tablespoon a time until dough forms easily into a ball. (If desired, use a stand mixer or mix by hand.)

Step 7

On a floured surface flatten dough into a circle. With a pastry rollerr using flour as necessary to keep from sticking. Roll out to about ⅛ inch thickness.

Step 8

Using a pizza cutter cut into approx 2-inch squares. If there's extra dough on the edges, roll into a ball and repeat.

Step 9

Place squares on floured baking sheet. They can be piled on top of each other just make sure there's plenty of flour to keep them from sticking.

Step 10

Heat chicken broth in a Dutch oven and add carrots and celery. Cook for 15 to 20 minutes until softened.

Step 11

Turn up the heat, bring to a boil. Drop dough squares one at a time into the pot, stirring frequently. If a bunch is dropped in together they will stick together in a clump.

Step 12

Maintain a very gentle boil, cook the dough for 4 to 6 minutes. Add the reserved chicken and chopped fresh parsley. Stir and season with salt and pepper to taste. Cook until hot.

Step 13

Serve and enjoy!