Heat the oil in a medium Dutch oven or large pot over high heat.
Brown the chicken thighs on both sides and then remove from the pot.
Remove all but about 2 tablespoons chicken fat and add the diced veggies. Cook until translucent.
Add the herbs, salt, pepper, and flour. Cook flour for 2-3 minutes stirring constantly.
Add chicken broth, milk, bullion, cloves, and turmeric. Stir until combined and smooth.
Nestle the chicken thighs back in the liquid and lay the herbs on top.
Cook chicken until done, about 45 minutes.
For the Noodles
While chicken is cooking, make the noodles.
Whisk together egg and water.
Add flour, salt, baking powder.
After the dough is combined, knead for 2 minutes and then allow the dough to rest for 5 minutes. The dough should be dry and easy to handle. Add more flour if needed.
Roll or press the dough into an even layer about 1/8 inch thick
Cut strips 1/4 inch thick to create noodles. I use a pizza cutter.
Allow them to dry at room temperature (uncovered) until it's time to add them to the soup.
To Finish
Remove and shred the chicken, then return it to the pot.
Add noodles and simmer until the noodles are cooked, about 10 minutes (taste test to confirm doneness).
Chicken & Noodles should be thick, not soupy so add more flour if you need too. Sprinkle with fresh or dried parsley to finish.