Cold Days for Warm Soup

So today is about in-laws coming to stay a few days and food to serve for the week. I started the day dragging my frozen collection of wing tips and veggie trimmings from the freezer to stock the InstaPot for a bit of broth making.
Since the weather was so bad and the roads a nightmare I made a bunch of egg noodles too and voila! Chicken Soup that would rival any Jewish Grandma's.

So starting with the Pot:

1 pound chicken wing tips
1 pound shaken thighs, bone in and skin on, browned if you like
Celery bottoms, halved unpeeled onion, a few halved garlic cloves, and some carrots.
1 teaspoon dried thyme
2 teaspoons of salt, a few peppercorns
Cover with fresh cold water
Process for 30-40 minutes and natural release. Strain broth into a stock pot and pick over thighs to remove meat, set aside and discard veggies. Shred the meat.
I added a tablespoon of Chicken flavored Better Than Bullion, about a cup of diced carrots and celery and the shredded thigh meat. Check the seasoning adding a few grinds of pepper and  a teaspoon of turmeric to enhance the color and bring to a boil before adding the noodles, either homemade or frozen. 

Egg Noodles
2 cups AP flour
2 eggs beaten with 1/3 cup milk
1 tbls soft butter of olive oil
1 tsp salt
Process in the food processor till the dough pulls from the sides. Turn out on a well floured board and knead smooth. Roll out to 1/8 thick and cut into 1/2 strips. Toss with flour to keep from sticking and drop into boiling soup, cook for 3 minutes.