Cover a whole chicken with water and simmer with:
salt & pepper
1 whole onion
1 rib of celery
2 or 3 bay leaves
Simmer for 2 hours. Cool chicken, skin and cut into bite sized pieces. Discard vegetables and bay leaves, skim fat. Season broth with garlic salt, table salt and pepper to taste. Add bite-sized chicken pieces, freshly chopped celery and carrots and noodles.
1 cup flour
1/2 tsp. salt
Enough cream (or milk) to fill 1/2 an eggshell.
Beat egg slightly with a fork. Add cream and stir. Stir in flour and salt. Knead gently; roll out on floured surface. Cut into thin strips with pizza cutter. (The noodles will expand as they cook...so thin strips are best!) Add to soup and cook at least 45 minutes.
**Note: I usually double or triple the noodles...they are the best part!
**In a pinch...use canned chicken broth and stewed chicken pieces. Throw in chopped vegetables and homemade noodles. No one needs to know you didn't make your own chicken stock!