Hearty Chicken Noodle Soup

• 1 stewing chicken (about 6 pounds), cut up
• 8 cups water
• 1 large onion, quartered
• 1 cup chopped fresh parsley
• 1 celery rib, sliced
• 5 teaspoons chicken bouillon granules
• 5 whole peppercorns
• 4 whole cloves
• 1 bay leaf
• 2 teaspoons salt
• 1/2 teaspoon pepper
• Dash dried thyme
• 2 medium carrots, thinly sliced
• 1-1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 egg
• 2 tablespoons milk

1. In a stockpot, combine the first 12 ingredients; bring to a boil. Reduce heat; cover and simmer for 2-1/2 hours or until chicken is tender.
2. Remove chicken from pot. When cool enough to handle, remove meat from bones; discard bones. Cut meat into bite-size pieces. Strain broth and skim fat; return to the pot. Add chicken and carrots.
3. For noodles, in a small bowl, combine flour and salt. Make a well in the center. Beat egg and milk; pour into well. Stir together, forming a dough.
4. Turn dough onto a floured surface; knead 8-10 times. Roll into a 12-in. x 9-in. rectangle. Cut into 1/2-in. strips; cut the strips into 1-in. pieces. Bring soup to a simmer; add noodles. Cover and cook for 12-15 minutes or until noodles are tender.

stewing chicken, water, onion, parsley, celery, chicken bouillon granules, peppercorns, cloves, bay leaf, salt, pepper, thyme, carrots, flour, salt, egg, milk

Taken from www.tasteofhome.com/recipes/hearty-chicken-noodle-soup/ (may not work)