Food Network

• 1 whole chicken
• 4 cubes chicken bouillon
• Enough water to cover chicken
• 1 batch homemade noodles
• 1 onion
• 1 c. potatoes
• 1 c. celery
• 1 c. carrots

1. Cover chicken with water, add chicken bouillon in large pan.
2. Cook until chicken comes off bones easily.
3. Save broth. Debone the chicken and put meat in broth, add the remaining ingredients (add more or less vegetables to taste) except noodles and let simmer on low heat for several hours, stirring occasionally.
4. Add noodles about 1/2 hour before serving.
5. Cook until noodles are tender. Leftover can be frozen.

NOODLES:

• 2 eggs
• 1 tsp. salt
• Water
• Flour

1. Break eggs in bowl. Save shells. Fill a 1/2 egg shell with water twice and beat eggs, water and salt.
2. Then add flour gradually until dough is stiff.
3. Roll out on floured table and cut. (NOTE: Pizza cutter works well for this.) Cut in 1/4" to 1/2" strips.
4. Separate and let dry at least 2 hours then add to soup (source : www.cooks.com)