1 5-lb chicken, cleaned and cut up
2 quarts water
3 carrots cut into 1/4 to 1/2 inch circles
1 diced onion
3 stalks of celery, chopped
1 t. thyme
salt and pepper to taste
2 T. fresh chopped parsley
1 c. white flour
1 t. salt
6 T. milk
Place chicken, water, carrots, onion and celery into soup pot and simmer for 1 1/2 to 2 hours.
Remove the chicken from the broth; discard skin and bones, and roughly chop up the chicken meat.
Carefully examine the broth and make sure there are no chunks of skin or bits of bone in the broth. Add the chopped chicken back into the broth, and add the thyme, salt and pepper to taste and the fresh parsley. (If the broth doesn't taste "chickeny" enough, add one or two chicken boullion cubes or the refrigerated chicken soup base. You could also substitute low sodium chicken broth for half of the cooking water.)
For the noodles, mix together flour, salt, egg and milk. Roll out the dough on a floured board or countertop, about 1/4 to 1/8 inch thickness, cut into narrow ribbons, and allow to dry for 2 hours. In a separate large pot, bring 3 or 4 quarts of water to a moderate boil. Drop in noodles, stirring to keep them from sticking, and cook until tender to taste. Drain in colander.
Ladle soup into bowls and add noodles to individual bowls.
(Don't put all the noodles in the pot of chicken soup or they will soak up all the broth!)