Tender, hand-cut noodles are a hallmark of this delicious from-scratch soup.
- 3 lb. turkey wings (about 5)
- 5 ribs celery (2 roughly chopped, 3 finely chopped)
- 2 medium yellow onions (1 roughly chopped, 1 finely chopped)
- 3 sprigs fresh thyme
- 2 bay leaves
- 1 large carrot, roughly chopped
- 1 1⁄4 cups flour
- Kosher salt to taste
- 2 large eggs, beaten
- 4 tbsp. unsalted butter
In a large pot, combine wings, roughly chopped celery, roughly chopped onions, thyme, bay leaves, and carrots with 15 cups water. Bring to a boil; reduce heat to medium-low. Simmer, skimming fat, 3½ hours. Strain broth; set aside. Remove wings; pull off and shred meat; set aside. Discard skin and bones and remaining solids.
In a large bowl, stir together flour, 1 tsp. salt, eggs, and 3 tbsp. water to make a sticky dough. Transfer to a floured sheet of plastic wrap and wrap loosely; chill for 1 hour. Bring a large pot of salted water to a boil. Halve dough. On a floured cutting board, roll half the dough into a ⅛"-thick rectangle. Trim and discard edges. Cut dough into ⅛"-wide noodles. Repeat with remaining dough. Gently push noodles off the board into the water; boil until puffed and tender, 8–10 minutes. Drain.
Heat butter in a 4-quart saucepan over medium-high heat. Add remaining celery and onions; cook until soft, 8–10 minutes. Add broth; season with salt; boil. Stir in wing meat and noodles. Sprinkle with chopped parsley, if you like.