Carnivore chicken and noodles

Yields: 6-8 hearty servings
Prep Time: 45 minutes
Cook Time: 2 hours 30 minutes
Total Time: 3 hours 15 minutes
Recipe Intensity: High – This is a multi-step, from-scratch recipe requiring active cooking and patience.

Ingredients

For the Broth and Chicken:

• 1 whole chicken (4-5 lbs), giblets removed

• 2 large yellow onions, roughly chopped

• 4 large carrots, peeled and cut into 2-inch chunks (reserve 2 for later)

• 4 celery stalks, cut into 2-inch chunks

• 4 cloves garlic, smashed

• 2 bay leaves

• 1 tablespoon whole black peppercorns

• 1 large bunch of fresh thyme

• 1 large bunch of fresh parsley

• 2 tablespoons kosher salt

• Cold water, to cover (about 4 quarts)

For the Noodles and Assembly:

• 3 cups all-purpose flour, plus more for dusting

• 4 large eggs

• 1 teaspoon salt

• 2 tablespoons water (or as needed)

• 2 tablespoons unsalted butter

• 2 tablespoons all-purpose flour (for the slurry)

• 3 remaining carrots, finely diced

• 2 celery stalks, finely diced

• Salt and freshly ground black pepper, to taste

• Fresh parsley, chopped for garnish

Instructions

Part 1: The Foundation – The Broth & Poached Chicken

1. Build the Base: In a large stockpot (at least 8 quarts), place the whole chicken, chopped onions, the 2-inch chunks of carrot and celery, smashed garlic, bay leaves, peppercorns, thyme, parsley, and kosher salt.

2. Cover and Simmer: Pour in enough cold water to completely submerge the chicken by about an inch. Bring the pot to a rolling boil over high heat. Once boiling, immediately reduce the heat to low to maintain a gentle simmer. Using a spoon or skimmer, carefully remove any scum that rises to the top in the first 10 minutes.

3. Poach to Perfection: Partially cover the pot and let the chicken simmer gently for 1 hour to 1 hour and 15 minutes. The chicken is done when the leg meat easily pulls away from the bone and the internal temperature reaches 165°F (74°C).

4. Shock and Shred: Carefully remove the chicken from the broth and place it in a large bowl to cool. Once it’s cool enough to handle, shred all the meat, discarding the skin and bones. Set the beautiful, tender meat aside.

5. Strain the Liquid Gold: Place a fine-mesh strainer over another large pot or bowl. Carefully strain the broth, discarding all the solids. You should have a beautifully clear, golden broth. Skim off any excess fat from the surface if desired (though this fat is full of flavor!).

Part 2: The Heart – Homemade Egg Noodles

1. Create the Dough: On a clean, flat surface, mound the 3 cups of flour and create a well in the center. Crack the eggs into the well, add the teaspoon of salt, and add the water. Using a fork, gently beat the eggs and gradually incorporate the flour from the sides until a shaggy dough forms.

2. Knead to Perfection: Now, use your hands to knead the dough. This is where the muscle comes in! Knead for 8-10 minutes until the dough is smooth, elastic, and no longer sticky. If it’s too dry, add water a teaspoon at a time. If it’s too sticky, add flour a tablespoon at a time. The dough should be firm.

3. Rest and Relax: Wrap the dough ball tightly in plastic wrap and let it rest at room temperature for at least 30 minutes. This allows the gluten to relax, making it much easier to roll out.

4. Roll and Cut: Divide the dough into four manageable pieces. On a well-floured surface, roll one piece out into a thin, large rectangle, about 1/8-inch thick or less. Liberally flour the top of the dough. Loosely roll the dough into a log. Using a sharp knife, slice the log into 1/4-inch to 1/2-inch wide strips. Unfurl the cut strips, and you have your beautiful, rustic homemade noodles! Toss them with a little extra flour to prevent sticking and repeat with the remaining dough.

Part 3: The Assembly – Bringing It All Together

1. Finish the Broth: Return the strained broth to your stockpot and bring it back to a gentle simmer. Add the finely diced carrots and celery and cook for about 10 minutes until they begin to soften.

2. Thicken Slightly (Optional but Recommended): In a small bowl, mash the 2 tablespoons of butter and 2 tablespoons of flour together to form a paste (a beurre manié). While whisking the simmering broth, add this paste in small bits. Allow the broth to simmer for another 5-10 minutes, stirring occasionally, until it thickens slightly and loses its raw flour taste. It should coat the back of a spoon.

3. Cook the Noodles: Add the fresh homemade noodles directly to the simmering broth. Cook for 5-8 minutes, stirring occasionally to prevent sticking, until the noodles are tender and cooked through.

4. The Final Union: Gently stir the reserved shredded chicken back into the pot. Heat through for another 2-3 minutes. Taste and adjust seasoning with plenty of salt and black pepper. The broth is the star, so be bold with your seasoning!

5. Serve: Ladle the steaming Carnivore Chicken and Noodles into deep bowls. Garnish with a sprinkle of fresh chopped parsley.

A Final Word

This Carnivore Chicken and Noodles recipe is an experience. The time investment is significant, but the payoff is immeasurable. You are not just making dinner; you are crafting a rich, savory broth, creating tender, toothsome noodles from scratch, and honoring the humble chicken by using every part of it to build layers of flavor.

It’s a recipe that teaches patience and rewards it generously. The last spoonful of broth is as satisfying as the first, a testament to the care and time you put into it. So gather your people, break some bread for dipping, and enjoy the profound comfort of a dish made with intention.

Nutrition Information (Per Serving, based on 8 servings)

• Calories: 585

• Total Fat: 22g

  • Saturated Fat: 7g

• Cholesterol: 215mg

• Sodium: 1280mg

• Total Carbohydrates: 48g

  • Dietary Fiber: 3g

  • Sugars: 5g

• Protein: 45g

Note: Nutritional information is an estimate and can vary based on specific ingredients used and portion sizes. The values are calculated using the entire amount of broth, though some fat may be skimmed off.

Hayyat

Hayyat is a talented content writer and digital marketer with expertise in SEO, social media management, and online marketing. She excels at creating impactful, data-driven content to help businesses connect with their target audience and achieve measurable outcomes.