Combine 1 cup of flour, 2 large eggs, and 1 tsp of salt in a bowl. Using a fork or a scraper, begin incorporating the eggs into the flour until it comes together.

Once the mixture is combined, start working it by hand. The dough will be sticky at first—add small amounts of flour as needed until it’s workable and forms a cohesive ball.

Knead the dough for about 5 minutes until it becomes smooth and silky. It should no longer stick to your hands.

Form the dough into one large, elongated piece rather than dividing it into smaller portions. This mimics the traditional method, making rolling easier.

Gently roll out the dough by hand to your desired thickness. Keep it loose so it doesn’t stick together.

Using a knife, cut the dough into strips of your preferred thickness. Keep the strips short enough so they fit easily in your soup without needing to be halved.

Lightly sprinkle the cut noodles with flour to prevent clumping before cooking.

Bring a pot of water to a boil. Add salt and 2/3 of the noodles (save the rest for another meal).

Reduce the heat to medium (a gentle boil) and cook for 15 minutes, or until al dente.

Strain the noodles and add them to the soup.

Heat the oil over medium–low heat.

Add the chopped onion and sauté until translucent, but not browned.

Add the chopped celery, carrots, and thyme and sauté for about 10 minutes, stirring occasionally, until slightly softened.

Add the chicken stock and bay leaves, and bring the soup to a boil. Then reduce the heat to low.

Simmer the soup for 30 minutes.

Add the chicken, bring the soup back to a boil, then reduce the heat and simmer for 15 minutes.

Remove the bay leaves, stir in the chopped parsley and noodles, and ladle into jars, or serve immediately in bowls.