Chicken Noodle Soup

Broth

1 6lb chicken cut up

2 1/2 quarts water

1 large onion quartered

1 cup chopped fresh parsley

1 rib celery - sliced + leaves

5 whole peppercorns

4 whole cloves

1 bay leaf

2 teaspoons salt

1/2 teaspoon peper

dash of dried thyme

Carrots

3 medium carrots thinly sliced

Noodles

1 1/4 cup (156g) - all purpose flour

1/2 (2.84g) teaspoon salt

1 egg

2 tablespoon (15ml) milk

Instructions

Broth

• 1. In a large kettle, combine the "Broth" ingredients and bring to a boil.

  2. Reduce heat, cover, and simmer for 2 1/2 hours or until the chicken is tender.

     1. For pressure cooking reduce 2 1/2 hours to 51 minutes, then natural release then check for tenderness.

  3. Remove the chicken from the broth; cool.

  4. Debone chicken; cut into chunks.

  5. Strain broth and skim fat; return to pot.

  6. Add chicken and carrots.

Noodles

• 1. Mix flour and salt in a medium bowl.

  2. Make a well in the center.

  3. Beat egg and milk; pour into the well.

  4. Stir together, forming a dough.

  5. Turn dough on a floured surface; knead 8-10 times.

  6. Roll into a 12x9 inch rectangle (thin to win!)

  7. Cut into 1/2 inch strips; cut the strips into 1 inch pieces.

Combine

• 1. Bring soup to a simmer; add noodles.

  2. Cover and cook for 12-15 minutes or until noodles are tender.