Chicken Noodle Soup

Ingredients 
3 lb. Chicken
2 qts. Water
2 tsp. Salt
1−1/2 c. chicken stock
2 c. celery, chopped
2 c. carrots, chopped
1 tart apple, chopped
1 c. onions, chopped  Dash pepper
4 c. egg noodles

Procedure
Chicken would be placed in a kettle with 2 quarters of water.
Cover until it becomes tender (about 2 ½ hours).
After it becomes tender, remove chicken from kettle and strain broth.
De-Bone the chicken and return to kettle with strained broth.
Add chicken stock, celery, carrots, apple, onions, and pepper and cook until vegetables are tender.
Add noodles and cook 8−10 minutes.

Egg Noodles

Ingredients: ( C - Cup, T - Tblspoon) 

3 eggs 
2 C. flour (approximately) 
1/2 tsp. Salt 
Beef or chicken stock  

Procedure 

Beat eggs until frothy. Add flour and stir until of dough texture. Knead Beat eggs until frothy. Add flour and stir until of dough texture. Knead until thin. Let noodle dough dry 45 minutes, then turn and dry another ½ hour. Cut into noodles. Drop into boiling beef or chicken stock. Reduce heat and cook at rolling boil for about 20 minutes. As the noodles boil, begin their own gravy. Season to taste.