The secret to the success of this recipe is using a whole chicken, along with the broth, and using the homemade noodles. If you do not have time to make the noodles, you can substitute any pasta.
Ingredients
- 3- to 4-lb. whole chicken
- Carrots, sliced
- Celery, sliced
- Corn (use fresh when possible)
- 8 chicken bouillon cubes along with broth water
Noodles Ingredients
- 4 eggs
- 1 tsp salt
- 2 cups flour
- 1/2 cup cold water
Directions Noodles
- Beat eggs and salt.
- Add flour until stiff enough to handle and roll out.
- Cut into thin strips.
Directions Soup
- Place whole chicken in a large pot and cover with water.
- When chicken is cooked take out of pot and cut chicken into chunks and put back into pot.
- Add remaining ingredients and bring to a boil.
- Add noodles and allow to boil (medium) 20-30 minutes or until noodles are cooked and vegetables are tender.