Homemade Chicken Noodle Soup

Cover a whole chicken with water and simmer with:
salt & pepper
1 whole onion
1 rib of celery
1 carrot
2 or 3 bay leaves

Simmer for 2 hours. Cool chicken, skin and cut into bite sized pieces. Discard vegetables and bay leaves, skim fat. Season broth with garlic salt, table salt and pepper to taste. Add bite-sized chicken pieces, freshly chopped celery and carrots and noodles.

Homemade noodles:
1 cup flour
1 egg
1/2 tsp. salt
Enough cream (or milk) to fill 1/2 an eggshell.

Beat egg slightly with a fork. Add cream and stir. Stir in flour and salt. Knead gently; roll out on floured surface. Cut into thin strips with pizza cutter. (The noodles will expand as they cook...so thin strips are best!) Add to soup and cook at least 45 minutes.

**Note: I usually double the noodles...they are the best part!

**I made this with canned chicken broth and a rotisserie chicken, and I thought it was even better! And much faster.