1 whole chicken
4 cubes chicken bouillon
enough water to cover chicken
1 batch homemade noodles (see below - make in advance)
1 onion
1 cup diced potatoes
1 cup chopped celery
1 cup chopped carrots

Cover chicken with water, add chicken bouillon in large pan. Cook until chicken comes off bones easily. Save broth. Debone the chicken and put meat in broth, add the remaining ingredients (add more or less vegetables to taste) except noodles and let simmer on low heat for several hours, stirring occasionally. Add noodles about 1/2 hour before serving. Cook until noodles are tender. Leftovers can be frozen.

HOMEMADE NOODLES:

2 eggs
1 tsp. salt
water
all-purpose flour

Break eggs in bowl. Save shells. Fill a 1/2 egg shell with water twice and beat eggs, water and salt. Then add flour gradually until dough is stiff. Roll out on floured table and cut.

Cut in 1/4 to 1/2-inch strips. Separate and let dry at least 2 hours then add to soup.

Note: A pizza cutter works well for cutting dough into noodles.