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For the stock:.
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In a large stockpot, place chicken thighs in water. Leave about a 2-3 inch space from top of the pan.
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Add bouillon cubes.
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Bring to a boil, cover and reduce heat to medium.
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Allow chicken to cook throughly.
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When it's done, remove chicken from stock and pull the meat off the bone discarding skin and bones.
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Strain broth.
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You can refrigerate the broth if you need to.
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For the noodles:.
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In a large bowl combine eggs and flour.
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When dough is ready, roll out on a floured surface to desired thickness. Remember that these will expand when you cook them so you want them to be pretty thin when rolling.
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When rolled, use a pizza cutter to cut out 1/4 to 1/2 inch strips the length of the dough.
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Once you have them cut length wise, cut them width wise to make normal noodle length.
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*NOTE: You don't want this dough to be wet. You want to add enough flour that it's pliable and easy to roll out. I can't give you an exact amount because it changes each time I make the noodles.
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*Note 2: Make sure that the noodles stay covered pretty well in flour when cutting or they will stick together.
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Putting it all together:.
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Bring broth back to a boil.
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Add noodles, reduce heat to medium and cook until al dente.
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Add 1 heaping tsp cornstarch to a bit of water and mix until cornstarch is dissolved. Add this mixture to your noodles and stir well.
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Add the extra bouillon cubes and stir well.
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Let cook 15 minutes, stirring occasionally.
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If desired thickness is not reached yet, repeat the cornstarch until you reach it.
