Place the carcass in a large pot with onion, carrots, celery, and thyme. Cover with water.

Bring to a boil, then reduce to a low simmer for 2 hours.

Strain through a colander to remove all solids. Discard the bones and veggies.

Pour the broth back into the pot. Add 1 diced onion, a couple chopped carrots, and some of the shredded chicken from earlier. Bring to a boil again.

Mix all ingredients until a dough forms. Knead for 10 minutes.

Cover and let rest for 1 hour (because that’s what Mom always did 😉).

Cut dough into workable sections. Roll out on a floured surface to about ¼ inch thick.

Cut into strips using a pizza cutter. Sprinkle noodles generously with flour to prevent sticking.

Once the broth is boiling, slowly add the noodles, a few at a time, stirring gently to prevent sticking.

Let noodles cook for 3–5 minutes until thickened and tender.

Serve hot — and enjoy every cozy bite.