Make egg noodles
2 cups flour
3 egg yolks
1 egg
2 teaspoons salt
¼ to ½ cup water
Make a well in center of flour. Add egg yolks, egg and salt; mix thoroughly. Mix in water, 1 tablespoon at a time, until dough is stiff but easy to roll. Roll out dough on a well floured surface. Dough should be a little larger in size than an 11X13 cake pan, or so. Cut strips of noodles with a pizza cutter. Make soup.
1 cup diced celery
2 cups diced carrots
4 cup cubed potatoes
¼ cup chopped onion
2 49.5oz cans chicken broth
4 cups cooked, diced chicken
Combine celery, carrots, potatoes, onion and 1 can of chicken broth in a large cooking pot. Bring to boil and simmer for 10 minutes. Add chicken, continue to simmer for a few more minutes until vegetables are starting to soften. Add second can of chicken broth and bring to a full boil. Add noodles, each noodle separately. If you add the noodles in a clump, then they will cook as a clump. You may not need to use all the noodles, depending on how dense you like your soup. Cook at a soft boil for about 10 minutes. Salt and pepper as desired. Add some dried parsley, if desired. Makes approximately 4 quarts.
