Recipe - Hearty Chicken Noodle Soup

1 Stewing chicken (about 6
pounds), cut up
2 qt Water
1 lg Onion, quartered
1 cup Chopped fresh parsley
1 Rib celery, cut or sliced up
5 Cubes chicken bouillon
5 Whole peppercorns
4 Whole cloves
1 Bay leaf
2 teaspoon Salt
One half teaspoon Pepper
1 ds Dried thyme
2 md Carrots, thinly cut or sliced up

NOODLES
1 One fourth cup Allpurpose flour
One half teaspoon Salt
1 Egg
2 tablespoon Milk

In a large kettle, combine the first 12 ingredients; bring to a boil.
Reduce heat; cover and simmer for 2 One half 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 810 times. Roll into a 12in. x 9in.
rectangle. Cut to 1/2in. strips; cut the strips into 1in. pieces. Bring
soup to a simmer; add noodles. Cover and cook for 1215 minutes or until
noodles are tender. Yield: 1012 servings.

NOTES : "I'm grateful that my mother taught me to make these wonderful
oldfashioned noodles, which were a big favorite of mine when I was growing
up. They give the chicken soup a delightful downhome flavor." Submitted
by Cindy Renfrow, Sussex, New Jersey.
Recipe by: Taste of Home, June/July, 1997 Posted to MCRecipe Digest V1
#665 by NGavlak2@aol.com on Jul 11, 1997