Chicken stock & chicken noodle soup

We used to have a favorite chicken noodle soup (a recipe from Cooking Light that used canned chicken broth, boneless chicken thighs, and dumplings instead of noodles), until the day I happened upon Deb's recipe for homemade chicken soup...and then we had a new favorite. I posted the recipe I used here.

I make this soup at least once per week, no longer following a recipe, varying the amounts depending on whether or not I want ingredients to freeze or if I have another recipe during the week ahead that needs broth or chicken. And now that we've gone unprocessed, I've incorporated homemade whole wheat noodles, too.

Chicken stock
2 T oil (safflower or olive)
6 pounds chicken pieces (3 breasts, 3 leg pieces)
1 onion, cut into four or six large pieces
1 carrot, cut into three or four chunks
1 celery stalk, cut into three or four chunks
1 bay leaf
1/2 tsp thyme
1 tsp salt
a few turns of freshly ground pepper
12 cups water

1. Heat the oil in a large stock pot over medium-high heat. Add half of the chicken and cook for a few minutes until browned; then flip. Remove to a plate. Repeat with remaining oil and chicken.
2. Lower the heat to medium-low and add the veggies. Cook for a few minutes until browned.
3. Add chicken back into the pot.
4. Add spices and water, and bring to a boil. Lower the heat, partially cover the pot, and simmer the stock, for 60 - 90 minutes, skimming off the yucky stuff that appears on the surface.
5. Remove the chicken. Let it cool, and then pull the meat off the bones.
6. Strain the stock over a large glass measuring cup or a pitcher. Press on the vegetables to get out all of the flavor.

Egg pasta
4 eggs
3 c flour (2 c white whole wheat, 1 c all-purpose) ~ 14 ounces

1. Combine eggs and flour in a food processor until they form a ball.
2. Wrap the ball of dough in plastic wrap and let rest for at least 30 minutes.
3. Roll the pasta thinly, dust with flour, roll up, and use a pizza cutter to slice into 1/4 inch strips.

Chicken noodle soup
2 tsp olive oil
1 onion, chopped
3 - 4 carrots, chopped
3 - 4 stalks of celery, chopped
1/2 tsp thyme
1/4 tsp salt
a few turns of freshly ground pepper
8 c homemade chicken stock
2 - 3 c cooked chicken
5 - 6 ounces fresh pasta
1 cup frozen vegetables (1/2 c corn, 1/2 c peas)

1. Heat the oil in a large stock pot over medium heat. Sauté the veggies until softened, five minutes or so.
2. Add the broth, thyme, and salt and pepper, and bring to a boil. Simmer for 10 or 15 minutes.
3. About four minutes before you want to eat, add the chicken and pasta; two minutes later, add the frozen veggies.