Chicken Noodle Soup

6 lbs. chicken
2 quarts water
1 large onion chopped
¼ cup dried parsley
1 celery rib, diced
5 chicken bouillon cubes
2 medium carrots thinly sliced
5 whole peppercorns
4 whole cloves
1 bay leaf
Dash of thyme
Salt and pepper to taste
In a kettle combine all ingredients and bring to a boil. Reduce heat and cover and simmer
for 2 ½ hours or until chicken is tender. Remove chicken from broth and cool. Debone
chicken if needed and cut into bite size pieces. Skim fat if you’d like and add chicken and
carrots back to the pot. Remove cloves and peppercorns.
To make homemade noodles:
1 ¼ cup all purpose four
½ teaspoon salt
1 egg
2 Tbls. milk
Mix flour and salt into med bowl. Make a well in the center. Beat egg and milk and pour
into the well. Stir together forming a dough. Turn dough onto a floured surface. Knead 8-
10 times, roll into a 12x9 rectangle. Cut into ½ in. strips and cut strips into 1 in. pieces.
Bring soup to a simmer and add noodles. Cover and cook 12-15 min. or until noodles are
tender.
Kari 1998