Hearty Chicken Noodle Soup

Ingredients :

• 1 stewing chicken (about 6 pounds) -- cut up
• 2 quart · water
• 1 large · onion -- quartered
• 1 cup · chopped fresh parsley
• 1 rib celery -- sliced
• 5 cubes chicken bouillon
• 5 whole peppercorns
• 4 whole cloves
• 1 bay leaf
• 2 tsp · salt
• ½ tsp · pepper
• dash · dried thyme
• 2 medium · carrots -- thinly sliced

• 1 ¼ cup · all-purpose flour
• ½ tsp · salt
• 1 egg
• 2 tbsp · milk

• In a large kettle, combine the first 12 ingredients; bring to a boil.
  
  
  
• Reduce heat; cover and simmer for 2 1/2 hours or until the chicken is tender.
  
  
  
• Remove chicken from broth; cool.
  
  
• Debone chicken; cut into chunks.
  
  
• Strain broth and skim fat; return to kettle.
  
  
• Add chicken and carrots.
  
  
  
• For noodles, mix flour and salt in a medium bowl.
• Make a well in the center.
• Beat egg and milk; pour into the well.
• Stir together, forming a dough.
• Turn dough ono a floured surface; knead 8-10 times.
• Roll into a 12-in.
• x 9-in.
• rectangle.
• Cut to 1/2-in.
• strips; cut the strips into 1-in.
• pieces.
• Bring soup to a simmer; add noodles.
• Cover and cook for 12-15 minutes or until noodles are tender.
• Yield: 10-12 servings.