Ingredients
1 stewing chicken (about 6 pounds), cut up8 cups water1 large onion, quartered1 cup chopped fresh parsley1 celery rib, sliced5 teaspoons chicken bouillon granules5 whole peppercorns4 whole cloves1 bay leaf2 teaspoons salt1/2 teaspoon pepperDash dried thyme2 medium carrots, thinly slicedNOODLES:1-1/4 cups all-purpose flour1/2 teaspoon salt1 egg2 tablespoons milk
Preparation
In a stockpot, combine the first 12 ingredients; bring to a boil. Reduce heat; cover and simmer for 2-1/2 hours or until chicken is tender.
Remove chicken from pot. When cool enough to handle, remove meat from bones; discard bones. Cut meat into bite-size pieces. Strain broth and skim fat; return to the pot. Add chicken and carrots.
For noodles, in a small bowl, combine flour and salt. Make a well in the center. Beat egg and milk; pour into well. Stir together, forming a dough.
Turn dough onto a floured surface; knead 8-10 times. Roll into a 12-in. x 9-in. rectangle. Cut into 1/2-in. strips; cut the strips into 1-in. pieces. Bring soup to a simmer; add noodles. Cover and cook for 12-15 minutes or until noodles are tender.
