1 whole chicken
2 large carrots peeled and chopped
2 celery sticks, chopped
1 can chicken broth
2 chicken bouillon cubes
1/4 cup corn starch
4 cups flour (may need to add extra)
3 eggs
1 cup milk
1 tsp. pepper and salt
I like to add my own spices each time things like; chicken salt, or a little bit of all purpose seasoning. Just don't add too much.

In a large pot, simmer whole chicken for about 30 minutes (covered). Rotate occasionally.

Once chicken is cooked, remove from water and let cool. (Be sure to drain all water from inside chicken). Keep water in pot! That is now the start of your chicken broth. Add corn starch.

Peel, chop, add carrots and celery; additionally add the can of broth, bouillon cubes, salt and pepper to taste.

Let simmer while making noodles.

Noodles: You can make these by hand or start with a mixer. I suggest a mixer because by hand it is extremely messy.

Place 3 cups of flour into a larger bowl, add eggs, milk, salt and pepper. Mix until forms a sticky ball. Rip ball of dough into 3 smaller balls. Take and sprinkle flour on a wide surface. Roll each ball out (one at a time) flipping the rolled dough regularly to keep from sticking to counter.

Once dough is rolled to be about 1/4 inch thick, lightly sprinkle flour over it. Then roll up very gently, cut into pieces about 1/2 inches thick, unroll and lay out until ready to place in broth. Do this for all three balls of dough.

Peel chicken of skin and born, pull thick and large pieces apart into smaller pieces. Add chicken to broth, simmer for about 5 to 10 minutes and add noddles. Turn to medium heat, stirring occasionally, cook for 15 to 20 minutes or until noodles are solid and thick.

It will be very very hot!!

Let me know if you have any questions! Enjoy :)

Submitted by: Jessica Page