SERVES 12
Ingredients
NOODLES
* 3 cups all-purpose flour
* 3 tablespoons oil
* 2 eggs
* 1 teaspoon salt
* 3 tablespoons water
SOUP
* 1 whole fresh chicken
* 1 medium white onion, chopped
* 3 stalks celery, diced
* 5 whole carrots, diced
* 3 cloves garlic, minced
* 3 cans chicken broth
* salt and pepper
Directions
For Noodles: Mix egg, oil,
salt, and water together.
Add all purpose flour
until it becomes a soft dough.
Roll dough out on a
floured surface to very thin.
Let dry for at least 3
hours.
Cut into small noodle
sized strips.
For soup: Cover chicken
with water in a large stove top pan.
Add chicken broth,
carrots, celery, garlic and onions.
Boil until chicken is
done.
Remove chicken and debone.
Place chicken back in pot.
Add additional water to
soup mixture if needed, usually about 4 cups.
Bring soup mixture to boil
and then add noodles.
Boil soup until noodles
are soft and ready to eat.
Salt and pepper to taste.