1 lg. stewing hen, cut in pieces
2-3 c. carrots, sliced
2 lg. onions
2 c. celery, cut up
Salt, pepper & garlic salt to taste (about 1/4 tsp.)
1/2 c. Chicken Soup Mix

Simmer chicken in water to cover to which 2 teaspoons salt has been added 3 to 4 hours, until tender. Remove chicken and slip meat off bones. Cool broth and skim off fat.

Put chicken, carrots, onions, celery and seasoning into broth and bring to a boil. Simmer about 20 minutes or until carrots are almost done. Add noodles and simmer another 15 minutes or until noodles are done.

NOODLES:

1 tsp. salt
3 eggs
3 tbsp. cream
Flour

Beat together and add enough flour to make a dough you can roll thin like pie crust. Dry long enough so it isn't sticky. Cut into strips about 1/4" wide and 4" long. Separate and let dry. Boil in salt water for 10 minutes and then drain and add to soup. Leftover noodles (dry stage) can be stored in air tight container in cool place.

Or Drop Noodles: Use noodle recipe adding only enough flour to make a thick batter. Drop by teaspoon into boiling broth. Or use a 10 ounce package of egg noodles.