Homemade Chicken Noodle Soup

Chicken Noodle Soup with Homemade Noodles
• 4 qts. water
• 1 chicken, 3-1/2 to 4 pounds
• 1 large onion
• 5 carrots, peeled and coarsely chopped
• 5 stalks celery, tops left on, chopped
• 4 cloves garlic
• 1 tsp. salt
• pepper to taste
• 5 sprigs of fresh flat parsley
• 4 carrots, peeled and chopped
• 3 Tbsp. chopped parsley
Place water and chicken in pot, chop the onions with the clove of garlic, add onion, carrots, celery and garlic to soup and boil for 2 hours. Let cool. The bones should easily be removed from the chicken. Discard the bones with the skin. Be careful to remove all the gristle. Chop the meat and let the broth cool. Skim off the fat. Add the meat and remaining carrots. Boil for another 15 minutes and add the noodles






To Prepare Noodles :
2 cups of flour
3/4 tsp salt
1 egg
1/4 to 1/3 cup of milk

In mixing bowl combine flour, salt beat egg and milk separately then add to flour mixture. Mix until you produce a slightly sticky ball of dough. Flour the counter and roll out dough to 1/8 inch thickness. You want them very thin because they thicken when cooked. Cut noodles (use a pizza cutter) to desired size and place on wax paper. Let the noodles dry out on the counter for 1 hour before adding them to the soup. About 30 minutes before serving soup, drop noodles in and cook. It takes a little extra effort to make the noodles but it is so worth it! Your family will think you are a domestic goddess!

Tip for cutting noodles that I have found helpful :On a flour-dusted surface, roll out the noodles to a thickness of about 1/8". Lightly dust the top of the noodle dough and roll the mixture up as if you were making a jellyroll. Slice into 1/3" strips, then unroll the noodle. Add to the soup continue cooking for 20 – 30 mi