Egg Noodle and Chicken Soup

1. 1

   place whole chicken in a stock pot and add water to cover.

2. 2

   Add cloves, parsley, rosemary, basil, bay leaves and sage to a cheese cloth, place in water.

3. 3

   Slow boild chicken until falling off the bone.

4. 4

   In the meantime make the egg noodles.

5. 5

   In a large bowl add flour and make a well in center of flour.

6. 6

   Add egg yolks, egg and salt; mix thoroughly.

7. 7

   Mix in water, 1 tablespoon at a time, until dough is stiff, but easy to roll.

8. 8

   Divide dough into 4 equal parts.

9. 9

   Roll dough, one part at a time, into paper-thin rectangle on well-floured board (keep remaining dough covered).

10. 10

    Loosely fold rectangle lengthwise into thirds; cut cross-wise into 1/8-inch strips.

11. 11

    Shake out strips and place onto a clean cheesecloth until stiff and dry, about 2 hours.

12. 12

    While noodles are drying and chicken is done, remove chicken from the stock and allow the chicken to cool and debone and remove the skin.

13. 13

    Boild the stock water down and add herbs, salt and pepper to taste.

14. 14

    Add dried noodles and chicken and allow to boil until noodle are throughly cooked.

15. 15

    Add some corn starch to thicken stock.

16. 16

    Serve over mashed potatoes or steamed rice.

* Per serving · 4 servings · Values may vary.