Old Fashioned Chicken Noodle Soup
Makes 6 Servings

Ingredients:

• Soup

  • 4 - pounds chicken

  • 3 - quarts cold water

  • 1 - small onion

  • 1 - bay leaf

  • 1 - Tablespoon minced parsley

  • 1/2 - teaspoon salt

  • 1/4 - teaspoon pepper

• Noodles

  • 2 - eggs

  • 3/4 - cup flour

  • 1/4 - teaspoon salt

  • 2 - Tablespoons cold water

Directions:

1. In a large soup pot, add water, water and cover.  Simmer for an hour or until tender.  

2. Make noodles: Beat the eggs, sift in the flour and salt.  Add the water to make paste.  

3. Roll out dough paper-thin on a floured board and dry about an hour - spread on a cloth.  

4. Shape into a long, narrow roll, slicking across with a sharp knife to make noodles as thin as possible.

5. Add Onions and bay leaf.  Remove chicken and de-bone.  Cut into 1/2-inch pieces and return to soup pot.  Add parsley, salt and pepper.  Continue to simmer for a 1/2-hour.

6. Unroll as noodles are dropped into the soup.  Simmer until they are thoroughly cooked for about 15 minutes.

Picnicking & Tailgating

Heat (on stove or in microwave) and pour into a thermos.  When you get to the picnic or tailgate site, just pour and enjoy.