1 pound skinless, chicken
8 cups chicken broth *
1 stalk celery, diced
1 carrot, peeled and sliced
1 bay leaf
1 cup flour
2 eggs
2 tablespoons milk
1/2 teaspoon salt
1/2 cup frozen peas
parsley for garnish
SOUP – Combine chicken, broth, celery, carrot, and bay leaf in large saucepan. Bring to a boil. Reduce heat and simmer for 20 minutes or until chicken is cooked. Remove bay leaf and discard. Remove chicken and cool enough to handle. Remove meat from bones and return meat to pan. Bring soup back to a boil. Drop noodles into boiling soup. Boil until noodles float and are cooked through. Add frozen peas, sprinkle with snipped parsley and serve hot with crusty bread and cold milk.
NOODLES – Combine flour and salt. Make a well in center of flour add eggs and milk. Stir with a fork until well mixed. Add additional flour, if needed, to produce a dough stiff enough to handle (dough will should be soft). Form into a ball, flatten on a floured surface, and knead until smooth. Divide in half. Roll each half out on a floured surface until very thin. Allow dough to rest 10 minutes. Cut into strips 2-3 inches long and 1/4 inch wide. Toss noodles with a little flour then drop into boiling soup as directed above.
* Chicken broth maybe made using 8 chicken bouillon cubes and 8 cups water.
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