Chicken Noodle Soup

1 qt. chicken stock
1 qt. water
1 whole chicken

3 carrots, sliced
4 stalks celery, chopped
1 onion, chopped
seasoning - salt, pepper, bay leaf, thyme, etc.

Cook all ingredients in large pot for at least one hour. Remove chicken and bay leaf (if used). Allow chicken to cool and remove bones, skin, etc. Refrigerate chicken and broth seperately. While the broth is cooling, prepare noodles. (See recipe below). When the broth is cold, skim off the layer of fat and add the chicken. Reheat and add the noodles. Cook till noodles are tender about 15 minutes and serve hot.

Noodles
(We like lots of noodles, so I usually double this recipe.)

1 egg
1/2 t salt
2 T milk
1 c milk

Combine all ingredients. Begin by working with a fork, then the back of a spoon, then dig in and use your hands. When all ingredients come together, remove from the bowl and knead about 10 times working in more flour till no longer sticky. Flour your work surface and roll out 1/2 of the dough as thin as possible. Turning over and adding flour as needed. Top with a nice coating of flour and roll up. Slice into desired thickness. Unroll the slices and spread out on a floured surface and allow to dry for at least an hour.