CHICKEN NOODLE SOUP
4 boneless skinless chicken breasts
1 yellow onion, chopped
1 cup diced celery
5 carrots, chopped
1 clove garlic, minced
4 bouillon cubes dissolved in 4 cups of water
Cook chicken in large pot of water (just enough to cover chicken breasts) until tender. Remove chicken to cool. Strain water; return water to pot and add vegetables and bouillon mixture. While chicken is cooling, make noodles.
3 eggs, well beaten
2 tbsp. water
1 tsp. salt
Beat eggs, water and salt. Add some flour, a little at a time, until dough feels dry and not sticky. Roll out onto floured surface about 1/4 inch thick. Cut into strips. Let dry while soup is cooking. When vegetables are tender, add noodles and cut up chicken. Cook approximately 15-20 minutes, till noodles are done.