Mom'S Chicken Noodle Soup

• 1 broiler fryer (2 to 3 lb.), cut up
• 2 qt. water
• 1 onion, chopped
• 2 chicken bouillon cubes
• 2 celery stalks, diced
• 2 carrots, diced
• 2 medium potatoes, peeled and cubed
• 1 1/2 c. fresh or frozen cut green beans
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 c. all-purpose flour
• 1 egg, beaten
• 1/2 tsp. salt
• 1 tsp. butter or margarine, softened
• 1/4 tsp. baking powder
• 2 to 3 Tbsp. milk

1. In a large kettle, cook chicken in water.
2. Cool broth; skim off fat.
3. Skin and bone chicken; cut into bite size pieces.
4. Add to broth with remaining ingredients, except noodles.
5. Bring to a boil.
6. Reduce heat and simmer, uncovered, for 50 to 60 minutes, or until vegetables are tender.

water, onion, chicken bouillon cubes, celery stalks, carrots, potatoes, salt, pepper, flour, egg, salt, butter, baking powder, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=608185 (may not work)