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1
Place the carrots, onions and celery in the bottom of a slow cooker.
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2
Place the whole chicken on top of the vegetables and season with salt and pepper.
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3
Pour in the white wine and add basil, thyme and bay leaf.
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4
Cover and cook on low 8 to 10 hours.
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5
In a medium bowl, stir together the eggs, water, salt, shortening and flour to form a stiff dough.
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6
When mixture can no longer be stirred with a fork, use your hands to incorporate more flour.
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7
It should be smooth and just barely sticky.
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8
Allow to rest 10-15 minutes.
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9
Roll the dough out on a well-floured board to 1/8 inch thickness.
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10
Use a pizza cutter or pie crust cutter to cut into strips about 1/2 inch wide and 3 inches long.
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11
Dust lightly with flour, and leave to dry for a few hours while the chicken cooks.
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12
When the chicken is done, remove the meat and vegetables to a platter.
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13
Transfer the juices to a large pot and stir in 3 quarts of chicken broth.
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14
Bring to a boil and add the noodles.
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15
Cook for about 10 minutes or until tender.
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16
Meanwhile, remove the meat from the chicken and shred.
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17
Discard bones and skin.
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18
When the noodles are done, return the vegetables and chicken meat to the pot and serve.
