Homemade Chicken Noddle Soup

1 5-6 lb stew chicken ( or you can use frozen chicken)
6 cups water

1/3 chopped onion

2 teaspoon salt

1/4 teaspoon pepper

1 bay leaf

6 medium ears of corn or 1 one pound can corn

1 cup chopped celery

2 tablespoon snipped parsley

In large pot combine the chicken, water, onion, salt, pepper, and bay leaf. Bring to boiling, simmer, covered and do it for about 2 hours, or until the chicken is tender. Meanwhile cut corn of the cobs, scrape cob. ( should equal 2 cups)Remove chicken from broth, cool, take off fat, skin and take meat off bones. If it is boiled then cut chicken. Set aside. Skim excess fat from broth. Discard bay leaf. Bring broth to broiling. Add corn, homemade noodles, celery and parsley. Simmer, covered, about 8 minutes, or till corn and noodles are barely done. Add chicken and heat through, about 5 minutes. Season with salt and pepper, Makes 8 servings.

Homemade noodles (these are really easy to make)

Combine 1 beaten egg, 2 tablespoons milk and 1/2 teaspoon salt. Add enough sifted all purpose flour to make stiff dough about 1 cup. Roll very thin on floured surface, let stand 20 minutes. Roll loosely, slice 1/4 inch wide, unroll, spread out. (you can roll out dough thin and cut it, put on cooling rack to dry.) Let it dry for like 2 hours.

Drop into boiling soup or boiling and salted water and cook, uncovered, about 10 minutes. Make 3 cups cooked noodles.

If you want you can make a Roux.

Some people use roux to thicken soups. the amount used depends upon individual taste. Mix 2 cups flour and 1 cup batter of margarine together until well blended. Store in refrigerator. When ready to use add hot liquid a little at a time,. Stir constantly until the preferred consistency is reached.

From: Soups, January 1986 Photo courtesy of http://www.themotherhuddle.com/homemade-chicken-noodle-soup/