Chicken Noodle Soup with Homemade Egg Noodles

Noodles:

1 egg

2 tablespoon milk

1/2 teaspoon salt

1 cup flour

1. Mix together the egg, milk, and salt
2. Gradually add the flour to form a very stiff dough.
3. Knead for until smooth and elastic.  Let the dough rest for 10 minutes.
4. Roll dough as thinly as possible over a floured surface.
5. Cut into noodles by rolling up and slicing, or whatever method you prefer.

Chicken Noodle Soup: 

6 cups water

2 pieces chicken (including skin and bone)

¼  onion, chopped

2 stalks celery, chopped

3 teaspoons (or three cubes) chicken bullion.

1. Place chicken in a soup pot with 6 cups water and bring to a boil.  Reduce heat, add chopped vegetables and bullion; continue cooking over medium heat for 20-30 minutes. 
2. Remove chicken, cut meat from bones and return meat to soup stock.
3. Bring liquid to a boil and drop in the noodles .  (Add a few commercially prepared noodles if you’re not familiar with taste and texture).
4. Reduce heat and simmer uncovered for 10 minutes.