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Add to about 2-5 quarts chicken broth, 1-2 chopped onion, 2-3 stalks chopped celery, and 3-4 sliced carrots. Add 1-2 teaspoon of chicken base seasoning, salt, and pepper to taste and a pinch of poultry seasoning. Boil until vegetables are done.

NOODLES: Mix in small bowl: 1 1/2 cups flour, 1/2 teaspoon salt, and 1/2 teaspoon baking powder. Mix 2 eggs and 2 half-egg shells full of water. Add 2 drops of yellow food coloring. Mix with flour until dough is stiff. Knead. If you need, add more flour to make it stiff. On floured pastry sheet turn down over the dough for 15 minutes.

Roll dough thin. Roll up like jelly roll. Slice in strips. Unroll and drop into the boiling soup broth. Cook noodles about 1/2 hour or until tender. Keep stirring so the noodles don't stick. Add pieces of cooked chicken when the noodles are almost ready.

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