2 1/2 - 3 lb. frying chicken, cut up
10 c. water
2 chicken flavor bouillon cubes or 2 tsp. instant chicken bouillon
1/2 c. chopped onion
1 1/2 tsp. salt
1/8-1/2 tsp. pepper to taste
1 bay leaf
1 c. sliced celery
1 c. thinly sliced carrots
1/4 c. chopped onion
1 recipe noodles or 2 c. wide egg noodles
In 5 quart Dutch oven, combine chicken and water. Bring to a boil. Reduce heat; cover and simmer 15 minutes. Skim off any scum that rises to the surface. Add bouillon cubes, 1/2 cup onion, salt, pepper and bay leaf. Simmer, covered an additional 35 to 45 minutes or until chicken is tender. Remove chicken from broth. Remove chicken from bones, cut into bite size pieces. Skim fat from broth. Return chicken to broth. Stir in celery, carrots, and 1/4 cup onion. Bring to a boil, reduce heat, cover and simmer 15 minutes or until carrots are crisp-tender. Remove bay leaf. Bring to a boil. Drop noodles into boiling soup. After soup returns to a boil, cook, uncovered for 5 to 10 minutes or until noodles are tender, stirring occasionally. 7 (1 1/2 cup) servings.
1 c. all-purpose or unbleached flour
1/4 tsp. salt
1-2 tbsp. water
1/2 tsp. oil
1 egg, beaten
Lightly spoon flour into measuring cup; level off. In a small bowl, combine flour and salt; blend well. Make a well in center; add water, oil and egg. Gradually work flour into liquid to form dough.
On floured surface, knead until dough is smooth, about 2 to 3 minutes. Wrap dough ins mall plastic sandwich bag; let rest at room temperature 1 hour. On floured surface, roll dough out as thin as possible into rectangle. Starting at shortest side, loosely fold dough over into thirds. Cut into 1/4" slices. Unfold slices; cut on fold lines.
Drop noodles into boiling soup (or water). After liquid returns to a boil, cook, uncovered for 5 to 10 minutes or until noodles are tender, stirring occasionally. 3 cups.