Mom’S Chicken Noodle Soup

• 1 broiler/fryer chicken (3 to 4 pounds), cut up
• 2 quarts water
• 1 medium onion, chopped
• 2 teaspoons chicken bouillon granules
• 2 celery ribs, diced
• 2 medium carrots, diced
• 2 medium potatoes, peeled and cubed
• 1-1/2 cups fresh or frozen cut green beans
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup all-purpose flour
• 1 large egg, lightly beaten
• 1/2 teaspoon salt
• 1 teaspoon butter, softened
• 1/4 teaspoon baking powder
• 2 to 3 tablespoons milk

1. In a Dutch oven, cook chicken in water; cool slightly. Remove chicken from bones; discard bones. Skim fat from broth. Cut chicken into bite-size pieces; add to broth with remaining ingredients except noodles. Bring to a boil. Reduce heat and simmer, uncovered, for 50-60 minutes or until vegetables are tender.
2. Meanwhile, for noodles, place flour in a small bowl and make a well in the center. Stir together remaining ingredients; pour into well. Working the mixture with your hands, form a dough ball. Knead for 5-6 minutes.
3. Cover and let rest for 10 minutes. On a floured surface, roll dough out to a square, 1/16 to 1/8 in. thick, and cut into 1/4-in.-wide strips. Cook noodles in boiling salted water for 2-3 minutes or until done. Drain and add to soup just before serving. Freeze option: Freeze uncooked noodles on waxed paper-lined
4. until firm. Transfer to freezer bags; return to freezer. Prepare soup as directed, reserving potatoes for later. Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Place potatoes in a small saucepan; add water to cover. Simmer 10-15 minutes or until tender. Drain. Meanwhile, cook noodles as directed; drain. Transfer soup and potatoes to a Dutch oven. Heat through. Just before serving, add noodles.

chicken, water, onion, chicken bouillon granules, celery, carrots, potatoes, green beans, salt, pepper, flour, egg, salt, butter, baking powder, milk

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