Optional: 1-2 tablespoons fresh parsley or dill minced
2 tablespoons milk
1/2 teaspoon salt
1 1/4 cups all-purpose flour, divided
Put chicken, water, bay, garlic, onion, salt and pepper in a large pot. Bring to boil and simmer, covered, for 1 1/2 hours. (Alternately, cook on low in a slow cooker for 6 hours or electric pressure cooker – Instant Pot – for 20 minutes with natural release)
Meanwhile prep the vegetables and make the noodles.
Noodles: Beat egg, milk and salt in a large shallow bowl. Add 1 cup of flour and mix with a spatula. Add a little more flour if needed to make a firm, not-sticky dough. Roll out on a floured surface until about 12 inches across and very thin. Let rest 10 minutes. Cut into 1/4″ wide strips, any length you like. I keep mine long, but you may want bite-size 1-inch lengths. Spread out and let dry while you finish the soup. (To save for later, let dry to the touch – 2 hours – cover and refrigerate until needed, up to 2 days).
Back to the soup: Turn off heat and remove chicken. Let cool then remove and discard bones and skin. Shred meat into bites and set aside. Remove bay leaf.
Add vegetables (and turmeric) to the stock and simmer 10 minutes until tender.
Increase heat to high, bring to boil, add noodles and boil uncovered for 8-10 minutes until just tender. Add chicken meat back to pot and heat through.
Add parsley or dill right before serving.
*If using leftover turkey or chicken, swap for 2 cups cooked, shredded turkey or chicken plus 6-8 cups stock