Soup Ingredients

• 3-4 Chicken Breasts
• 6-10 Chicken Boullion Cubes
• 1 Onion Chopped
• 3-4 Cloves of Garlic, minced
• 1.5 Cups Celery, chopped
• 4 Medium Carrots, thinly sliced
• 1/2 teaspoon Fresh Thyme Chopped
• Salt and Pepper to taste

Noodle Ingredients

• 1.5 Cups Flour
• 3 Eggs
• 1.5 teaspoons Salt
• 1/2 teaspoon Dried Parsley, minced

Soup Instructions

1. Add chicken, onion, and garlic to a large soup pot. Add water (6-10 cups) and boullion cubes, bring to a boil. Cover and allow to boil for 2-3 hours.

2. Remove chicken from the pot and dice. Return the chicken to the pot and bring back to a boil.

3. Add carrots, celery, and thyme. Bring to boil again. Add the noodles, cover, reduce heat and cook until the noodles are tender - about 15-20 minutes.

Noodle Instructions

1. Combine the flour, salt, and parsley. Make a well in the flour mixture and add the eggs. Mix with a fork, then knead for 5 minutes, or until smooth.

2. Flour working surface well, then begin to roll (using plenty of flour under and on top of the dough mixture). Flip over and re-flour as you continue the rolling process. When desired thickness is achieved, allow to dry out some. When making these noodles with the associated chicken soup, I begin right after starting the chicken.

3. Then, roll dough up and use thread (loop thread around dough roll and pull across the roll towards each other), or your preferred cutting method to cut the noodles. Remember to cut into thin segments as these noodles will puff up a bit as they cook.

4. Boil until tender (approximately 15-20 minutes).