1 chicken, about 3 lbs.

 1 onion, chopped
  1 tbsp. dried parsley
 2 qts. water
 1 recipe homemade noodles or 1 pkg. egg noodles may be used
 1 stalk celery (opt.)
 1 carrot, grated (opt.)
 1 tbsp. salt
 2 chicken bouillon cubes

Wash thoroughly and cut up chicken. Put in stock pot and add all above ingredients except noodles. Cook until chicken is tender. Remove chicken. Let cool and remove from bones. Cut in bite size pieces. Return prepared chicken to broth and add noodles and cook about 20 minutes or until noodles are tender. NOTE: 1 (8 oz.) package egg noodles can be used. Homemade noodle recipes below.


 2 c. flour
 4 eggs
 1 tsp. salt

Make hollow in 2 cups flour. Put eggs in. Add salt. Stir until well mixed. If not rollable add flour until it rolls easy. If too dry add a little oil or water. Let dry and cut.

Homemade Egg Noodles

 4 eggs, slightly beaten
 4 tbsp. water
 1 tsp. salt
 Flour to make dry enough to roll.

Beat eggs in large bowl. Add water and salt and beat until mixed. Add flour 1 cup at a time until dough makes a ball. Turn onto flour until dry enough to roll in a thin rectangle. Let dry until dry to touch (about 2 hours). Fold into small triangle and cut into thin strips. Lightly flour and let dry for another 2 hours. May be frozen until ready to use. Cook in rich chicken or turkey broth until well done.


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