I just boil down a whole chicken in a large can of chicken broth and enough water to keep it covered. I add a carrot, stalk of celery and small onion, thinly sliced up, for color. S&P to taste.
Once fully cooked and tender, I take it out to cool some then debone.
Here is where I differ and what sets this apart. I use handmade egg noodles called Spaetzle in German. I mix them in a bowl and cut them from the bowl edge with a case knife into the boiling broth. They just take a few minutes to cook. I put all the shredded chicken back to heat up to serve.
Ingredients for the spaetzle
1 cup all-purpose flour
1/4 cup water
1 pinch freshly ground white pepper
1/2 teaspoon salt
Jim - Another transplanted Texan
Former KCBS CBJ
Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.
Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.
Avatar is the original 1951 Weber Kettle