1 whole chicken
1/2 c. chopped onions
Seasoning salt and celery salt to taste
4 tbsp. chicken bouillon
1/2 c. chopped celery
1/2 c. chopped carrots

Put together in pot and boil slowly for 1 to 2 hours. 1/4 c. milk Dash of salt 4 to 6 c. flour

Beat eggs. Add salt and milk. Beat again. Add flour slowly. Mix until dough is formed. Roll dough on floured surface and cut into thin strips. Set out while soup boils. After soup is cooked, remove chicken and debone. Boil noodles in soup.