Ingredients

• 1 broiler-fryer chicken, cut into pieces
• 1/4 tsp - pepper
• 4 medium carrots, sliced
• 2 stalks - celery, sliced
• 1 medium onion, diced
• 2 1/2 litres water
• 2 tsp - salt
• For noodles:
• 1 1/4 cups - all purpose flour
• 1 egg
• 1 tsp - vegetable oil
• 5 tbsp - water
• 1 tsp - salt
• For filling: 2 eggs
• 1 1/4 cups - seasoned bread crumbs
• 3 tbsp - butter or margarine, melted

How to Make Chicken Soup with Stuffed Noodles

• Place chicken, water, salt, and pepper in a large soup kettle.
• Cover and bring to a boil; skim fat.
• Reduce heat, cover, and simmer for 1-1/2 hours or until chicken is tender.
• Debone chicken and cut into chunks; return to broth.
• Meanwhile, for noodles, mix flour and salt in a medium bowl.
• Make a well in the centre.
• Beat together the egg, water, and oil; pour into well.
• Stir together, forming a dough. Turn dough onto a floured surface; knead 8 to 10 times.
• Roll into a 16 x 12 inch rectangle.
• Combine filling ingredients and mix well.
• Sprinkle over dough to within 1/2 inch of edge; pat down.
• Moisten edges with water.
• Roll up jelly-roll style from long end; cut into 1/2 inch slices.
• Add noodles to gently boiling soup and cook for 6 to 8 minutes or until tender.