This Midwestern Chicken and Noodles Is Way More Satisfying Than Soup

Name: This Midwestern Chicken and Noodles Is Way More Satisfying Than Soup
Ingredients: 9 ounces all-purpose flour (255 g; 2 cups), plus more for dusting; 8 yolks from 8 large eggs (6.5 ounces; 180 g;); 1 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume; 1 teaspoon or up to 2 tablespoons water; 1 tablespoon (15 ml) extra-virgin olive oil; 3 bone-in split chicken breasts, skin removed (about 1 pound; 454 g each); 4 tablespoons (60 g) butter; 4 tablespoons (32 g) all-purpose flour; 4 cups (945 ml) homemade chicken stock or store-bought low-sodium chicken broth; 1 cup (240 ml) water; 2 teaspoons freshly ground black pepper; 2 teaspoons Diamond Crystal kosher salt; for table salt, use half as much by volume; 1/2 cup (120 ml) heavy whipping cream; 1 double recipe of Kenji’s ultra fluffy mashed potatoes or at least 6 cups (about 1.5 kg) of warmed mashed potatoes of your choice