Chicken and Noodles
rec.food.recipes/Suzann Jennings/1998
This is my mother-in-laws recipe. This is a Lancaster County, Pa./Dutch favorite.

Broth:
1 whole chicken and 4 chicken breasts
bay leaf
carrots
celery
salt and pepper to taste

Noodles:
3 cups Flour
1 tsp. Baking powder
salt
2 Tbsp. Crisco vegetable shortening (or use the fat left after boiling the whole chicken)
2 eggs COLD WATER
2 eggs

Broth: Simmer whole chicken and breast with water, bay leaf, carrots, celery, salt, and pepper. Remove chicken when completed cooking. Cool chicken and pick meat from the bone, reserve meat. Let broth cool, and strain out vegetables. It is best to make the stock the day before and keep in the refrigerator overnight. When you are ready to make the noodles, remove it from the fridge. Scrape off the layer of fat that should have solidified on the top of the broth. This can be reserved for making the noodles or thrown out.

Noodles: Mix flour, baking powder, and salt. Cut in the Crisco until mixture crumbles. Add eggs. Add cold water 1 Tbsp. at a time until dough reaches consistency. Roll and cut out noodles. Drop noodles one at a time into the pot of boiling stock. Let noodles cook until they float, then add chicken and vegetables.