Pennsylvania Dutch Chicken Pot Pie

1. In a large mixing bowl whisk together flour and salt. Mound flour with a well in the center, and break eggs into well. Using a fork beat eggs, pulling in flour to make a rough dough. If necessary, add a small amount of water (up to 1/4 cup) kneading dough lightly to make a ball. Tuen dough onto lightly floured surface and kneed until smooth and elastic. Invert bowl over it and set aside.
2. Place chicken in a 6 quart dutch oven and add water just to cover. Add saffron, salt and pepper. Cover and bring to boil, then reduce heat to low and simmer until chicken is tender 1 to 1.25 hours. Remove chicken from broth, let cool and take meat from bones, cutting into large pieces.
3. Return broth to high heat and add carrots, onion, turnip, parsnip, potatoe, celery, thyme and bay leaf. Bring to boil, then reduce to a lively simmer. Cook until nearly tender about 15 minutes.
4. Meanwhile, generously flour a work surface and rool out dough 1/8" thick. Cut into 2" squares.
5. Add a few pasta squares at a time to broth, letting bubble up over pasta before adding the next batch. As pan becomes corwded, push squares down with spoon and cover with broth. Continue to simmer until pasta and vegetables are tender. 12 to 15 minutes. Add chicken to pot and simmer until reheated. To serve,place portions of chicken, broth and noodles in warm bowls and garnish with a sprinkiling of parsley.