Chicken Noodle Soup

Noodles
3/4 cup flour
2 eggs

In a large bowl, beat eggs until frothy with an electric mixer. Slowly add flour and mix well with pastry hook. Knead with hands. roll out very thin on a floured cutting board and cut into 1/4 inch strips. Use immediately or dry and store in an airtight container.

Soup
6 cups water
2 Chicken breasts
3 chopped carrots
3 stalks celery chopped
1 small onion chopped
2 tsp. salt
3 tsp. chicken bouillon
Pinch of garlic salt
1 bay leave
Pinch of pepper

combine all soup ingredients in stockpot. Bring to a boil and reduce to a simmer until chicken is cooked through, about 35 minutes. Using a slotted spoon, transfer chicken to a cutting board and cool slightly. Cut into bite size pieces. Return chicken and homemade noodles to soup and simmer 10 minutes. Serve with fresh, chopped parley spinkled on top (optional).