Step 1

In a large stockpot, bring chicken broth, chicken, and bay leaf to a boil. Reduce heat and simmer 35 minutes or until chicken in cooked through and shreds easily.

Step 2

Meanwhile, for the noodles, blend egg, milk, and melted butter in a large bowl. Add flour and pinch of salt and mix until combined and a dough forms.

Step 3

Place a generous amount of flour on a surface and the dough and roll out to 1/8″ thickness.

Step 4

Cut the dough into 2 by 2 inch squares with a pizza cutter. Lay thenoodles on a floured plate, cover, and set aside.

Step 5

Once chicken in finished cooking remove to a large bowl and shred with two forks. Return chicken to the pot.

Step 6

Add potatoes, carrots, celery, and onion to the pot and stir. Simmer 10 minutes uncovered.

Step 7

Increase the heat to bring the broth to a rapid boil. Add noodles one by one (they will stick together if you don’t add one by one or you do not add at a rapid boil.)

Step 8

Once all noodles are added, reduce heat and simmer an additional 20 minutes.

Step 9

Remove bay leaf with a slotted spoon and season to taste with salt and pepper. Serve garnished with parsley if desired.