4 to 5 lb. roasting chicken
1 lg. onion, chopped
4 stalks celery, cut into 1 inch pieces
4 carrots, cut into 1 inch pieces
2 tsp. salt
1 tsp. dill
1 tsp. parsley

Place chicken pieces in large soup kettle, cover with water. Bring to boil for 15 minutes. Remove meat (debone and skin). Cool mixture, skim off fat. Return meat to broth. Add vegetables, seasonings - simmer 2 hours.

NOODLES:

2 eggs
1/4 tsp. salt
1 1/2 c. flour

Mix ingredients to form stiff dough. Divide dough in half, roll out as thin as possible, let dry on cloth. Spread on table turning for even drying. Roll out dough, cut into thin slices and dry thoroughly. Add to soup. Cook for 20 minutes.