Homemade Chicken Noodle Soup With Fresh Egg Noodles

Cut the chicken up and add enough water to cover. Bring to a boil and skim scum off surface. Add salt, onion, and parsley and simmer for 1 hour, or until chicken is mostly cooked. Add carrots and cook until done, about 30 minutes.

Remove chicken and carrots and strain broth. Cut chicken up, and return to broth along with carrots. Serve with egg noodles.

Homemade Egg Noodles: Place flour on working surface. Shape into a mound and make a well in the center. Add salt and egg to well. Supporting the outside of the well with one hand, use a fork to rapidly mix egg with a circular motion, drawing flour from the inside of the well. When dough forms a solid mass, shape into a ball.

Remove all caked flour/egg from hands and working surface. Lightly flour hands and working surface with all purpose flour and knead until dough is smooth and elastic. Add more flour at this point if dough is moist or sticky. If dough is too dry, dampen hands and continue kneading. Shape into a ball and cover bowl. Let rest 15 minutes. Shape into noodles by hand or use a pasta machine.

To cook "regular" noodles: place pasta in boiling, salted water and simmer 3 to 5 minutes, or until desired doneness.

Prior to getting a pasta machine some 20 years ago, Mom would roll the dough out with a rolling pin to 1/8" thickness. She'd let it rest, covered, for about 20 minutes, and then roll it up into a log.

Finally, using a sharp knife, she'd cut alternating slices off the roll, creating fairly uniform 2" noodles with a slight bend in the middle and pointed ends. The results of the pasta machine are not as stylish, but OH, the labor is so much less!