HOMEMADE EGG NOODLES IN CHICKEN SOUP

EGG NOODLES:
3 cups flour
1/2 tsp salt
4 eggs, at room temperature
1/3 cup water

Put flour, salt and eggs in a large bowl. Using your hand, mix together, adding 1 tbsp water at a time and mixing until dough forms a ball.

Place dough on a well-floured board and knead until smooth and elastic, about 8-10 minutes. Cover and let sit for 15 minutes.

Cut dough into 4 equal parts; keep covered. Roll 1 part of dough at a time until desired thickness is reached (about 1/16th of an inch). Roll dough around rolling pin and slip rolling pin out. Cut in 1/2 to 1/8-inch strips and shake out on a towel to dry, for about 2 hours. While noodles are drying, make soup.

CHICKEN SOUP:
1 boiling chicken, cut up
4 quarts water
3 to 4 chicken bouillon cubes
1 cup chopped onions
2 large carrots, sliced
2 ribs of celery, sliced

Bring the water to a boil; add the bouillon cubes and chicken parts. Boil until completely done. Remove from water and let sit until cool enough for handling; pull the meat off the bones, discarding the skin and bones.

Put all the meat back into the water and add the vegetables; boil for 15 minutes. Place the egg noodles in the broth and boil for 10-15 minutes.

Sprinkle with chopped green onion and serve with crusty bread.