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1
For the soup: Put the hen into a large pot.
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2
Add cold water to just cover the hen, plus the next 6 ingredients.
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3
Bring to a boil and simmer, partially covered until chicken is done, about 1 hour.
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4
Remove chicken from pot and cool.
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5
Remove the skin and bones from the chicken and cut into bite size pieces.
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6
At this point I like to chill the cooking liquid over night to congeal the fat and discard it.
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7
Cover and refrigerate the chicken as well, if you choose to do this.
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8
For the noodles: Blend flour and salt in a processor.
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9
Add butter and egg.
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10
Pulse in enough water to make dough.
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11
Remove dough from processor and form into a ball.
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12
Divide ball into 4 pieces.
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13
Flatten and generously flour each piece.
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14
Roll until very thin (1/16 inch), or run through the various settings of a pasta roller until the dough is about 1/16 inch thick, flouring as needed.
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15
Cut dough into desired length and width.
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16
I like mine about 1x2 inches.
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17
Bring the cooking liquid, potatoes, celery and thyme to a boil in a large pot.
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18
Cook until potatoes are done, about 15 minutes.
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19
Add frozen peas and bring back to a boil.
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20
Add noodles by the handfuls and submerge in the cooking liquid with a spoon.
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21
Boil until noodles are tender, about 6 minutes.
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22
Add cut up chicken meat and reheat.
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23
Serve.
