2 quarts water
2 teaspoons salt
3 large carrots, cut diagonally into 1/4" slices
2 large celery ribs, cut diagonally into 1/4" slices
1 medium onion, sliced
1/4 teaspoon pepper
1/4 teaspoon poultry seasoning
1/4 teaspoon sage
1 teaspoon celery salt
1 Tablespoon chopped dried parsley
3 cups noodles, homemade or purchased
Combine chicken, water and salt. Cover and cook until chicken is tender. While chicken cooks, prepare vegetables and make noodles. Remove chicken, reserving liquid. Let chicken cool, then cut into bite size pieces. Add vegetables and seasonings to hot liquid. Cook vegetables until tender, 10 or 12 minutes. Drop in noodles and cook for 8 to 10 minutes. Add chicken and heat through.
If you want a thick soup: Melt 1 cube margarine and stir in 1/2 cup flour. Stir in 1 can evaporated milk. Reduce heat of soup and stir in milk mixture. Stir constantly until thickened.
1 egg, beaten
1/2 teaspoon salt
1 cup flour
2 Tablespoons milk
Add flour to egg, milk and salt mixture. Stir in flour. Knead a few times. Cover and let stand 10 or 15 minutes. (It will be easier to roll out.) Roll out to about 18 x 20 inches. Let dry about 1 1/2 hours. Cut into 1/2" strips.
Ruth noted the following: "Aunt Ethel adds a few chicken bouillon cubes but be careful because they can make the soup too salty. I found that the whole chicken makes a more flavorful soup than chicken breasts & you probably don't need the bouillon cubes to give added flavor."
