Chicken Noodle Soup

• 2 tablespoons milk
• 2 eggs
• About 1 1/3 cups all-purpose flour
• 1 (3- to 3 1/2-pound) broiler-fryer, cut up
• 3 tablespoons uncooked regular rice
• 1 medium onion
• 1 teaspoon salt
• 1/2 teaspoon pepper

1. Combine milk and eggs, beating well. Gradually stir in flour until mixture forms a soft dough. Divide the dough into three equal portions. Roll each portion to 1/16-inch thickness on a lightly floured surface; cut into 1/2- x 4-inch strips. Let stand on floured surface at room temperature 2 hours or until dry.
2. Combine chicken, rice, onion, salt, and pepper in a large Dutch oven. Add water to cover and bring to a boil. Cover; reduce heat, and simmer 1 hour or until chicken is tender. Remove onion from broth, and discard. Remove chicken from broth; bone, and chop chicken. Return chicken to broth, and bring to a boil.
3. Drop dried noodles into boiling broth; cook, uncovered, 30 minutes or until noodles are tender.

milk, eggs, flour, regular rice, onion, salt, pepper

Taken from www.myrecipes.com/recipe/chicken-noodle-soup-3 (may not work)