1 (3 1/2-4 1/2 lb.) chicken with hot water to cover
1 tsp. salt
1 carrot
1 sm. onion
1 stalk celery

Stew chicken with salt, carrot, onion and celery. Cover and cook slowly until tender. Take meat off bones; set aside.

NOODLES:

2 beaten eggs
1 tsp. salt
4 tbsp. top milk or half and half
2 c. flour (or more)

Combine eggs, salt and top milk and beat. Add enough flour for stiff dough. Roll very thin on floured surface. Let stand 20 minutes. Roll up and slice 1/8 inch thick.

Spread out; let dry 2 hours. Drop in boiling chicken broth and cook until tender. Add meat and simmer until meal time. Simmering makes noodles tastier. May need to add more hot water.