HOMEMADE NOODLES:

3 to 6 eggs
2 to 4 cups all-purpose flour

Prepare homemade noodles: 3-6 eggs, slightly beaten. 2-4 cups flour (enough to make dough thick for rolling).

Once mixture is desired consistency, drop onto well floured counter/rolling board. Roll dough, using plenty of flour so it doesn't stick to rolling pin - roll to approx. 1/8-inch thickness. Coat plenty of flour on, and staring with any edge, roll into a long "tube".

Once dry, starting at end, slice into thinly cut noodles. Separate and lightly coat with more flour, so the noodles do not stick together.

After noodles are cut, shake off excess flour (I use a colander, putting handfuls of noodles in, shaking off excess, then adding the noodles to the boiling broth).

Hint: It's best to let noodles "dry", but can be put into stock immediately.

STOCK:

1 whole chicken chicken
1 (48 oz.) can chicken broth (Swanson)
4 tbsp. (1/2 stick) butter
salt and pepper (optional)

In a Crock-Pot: Whole chicken, breast up; large can chicken broth; 1/2 stick REAL butter. Cook overnight.

In the morning, debone chicken, set aside. Gradually add noodles to broth (will overflow if broth is boiling, so be careful!) Slowly simmer for 2 to 3 hours, or until noodles are tender. Last 30 minutes, add the chicken, and season to taste. Add additional broth if needed.

Dumpling Variation: For same day meal, instead of noodles, drop 1/2 teaspon of noodle mixture into the stock, simmer for 3-4 hours, or until dumplings are tender. EASY!!

Submitted by: Jaime Baxter