Chicken and Vegetable Soup with Homemade Noodles 
This hearty soup recipe is perfect for a cold day. What better way to show someone that you care than by preparing a great meal from scratch.
Ingredients:
- Chicken:
- 3-4 pound whole chicken
- 2 ribs celery, cleaned and sliced
- 2 carrots, cleaned and sliced
- 1 medium onion, cleaned and sliced
- 2 tsp salt
- 1 tsp pepper
- 1/4 tsp garlic buds
- 1/4-1/2 tsp sage, optional
- 12 cups water or to cover chicken
- Noodles:
- 2 cups all purpose flour
- 1/2 tsp salt
- 2 large eggs
- Enough water to make a moderately stiff dough
- Soup:
- 1 pkg frozen classic mixed vegetables
- 2 tsp salt
- 1 tsp pepper
- 1 tbsp reduced sodium instant bouillon
- 1 tsp thyme, ground or crushed
- 2 cans chicken broth
Directions:
Chicken: In a large stock pot, place chicken and sliced vegetables. Season and add water until chicken is well covered. Simmer until chicken is done enough to be pulled easily from bones, about 2 hours. Remove chicken from broth and cool. Strain vegetables from broth and reserve broth for soup. When chicken is cool, remove meat from skin and bones. Chop meat into bite size pieces. Noodles: On lightly floured board, knead dough until smooth. Cover and let stand 20-30 minutes. Divide dough into 6 equal parts. Roll out each part into desired thickness, about 1/16 inch. On cutting board, cut dough into thin stripes about 1/4 inch using a pizza cutter. Place on waxed paper to dry. Dry at least 6-8 hours, or overnight in a single layer. Soup: In a large stock pot, place chicken, reserved broth, salt, pepper, thyme and bring to a simmer. Add frozen vegetables and simmer until vegetables are tender. Add noodles and canned chicken broth then simmer until noodles are done. If you do not have enough broth, just add more canned chicken broth.
Number of Servings: 6 quarts