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1
Dice celery, carrots and onion and place in large stock pot.
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2
Add chicken breast, 6 cups chicken broth and 5 cups water, basil, salt and pepper to taste and 2 TBS butter.
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3
Bring to a boil then turn to medium to medium high heat and boil for 1 1/2 hour.
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4
While chicken is boiling make noodles.
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5
In large mixing bowl add 2 cups flour, parsley, eggs, 2 pinches of salt and 1/2 tsp ground pepper, shortening and stir.
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6
Once dough starts to form flour both hands and knead. Keep adding additional flour a little at a time until the dough quits sticking to your hands.
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7
Turn dough onto floured surface and with a floured rolling pin roll to 1/8 inch thickness.
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8
Using a pizza cutter cut noddles into thin 1 - 1 1/2 inch strips
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9
Lightly dust with flour.
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10
Sprinkle with onion powder.
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11
Cover with paper towels and let dry.
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12
Take chicken out of pot and let cool then de-bone and shred using two forks to shred
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13
Add chicken back to pot and bring back to a boil.
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14
Add the additional chicken broth and water and bring back up to a boil.
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15
Add noodles one at a time quickly to pot.
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16
In a small dish mix the cornstarch and cold water and make into a slurry then add to stock pot.
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17
Stir noodles every couple minutes to keep noodles from sticking to each other and cook for 20-30 minutes.
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18
Take one noodle out and taste to see if it's done which you can tell by it's firmness and less floury taste.
