Stroud's Chicken Noodle Soup

Ingredients

• 4 cups canned chicken broth
• 4 cups water
• 6 chicken thighs
• 3 carrots, diced
• 1/4 cup fresh parsley
• salt and pepper
• 1 dash worcestershire sauce

Noodles

• 2 eggs
• 1/4 teaspoon salt
• 1 1/2 cups flour

Directions

1. 1

   Combine broth and water.

2. 2

   Simmer thighs, carrots and parsley in stockpot 45-60 minutes or until meat is very tender.

3. 3

   Remove chicken from stock.

4. 4

   Pull meat from bones.

5. 5

   Return to pot.

6. 6

   Remove pot from heat.

7. 7

   For noodles:.

8. 8

   Beat eggs and salt until smooth.

9. 9

   Beat in 2/3 c flour.

10. 10

    Continue adding flour up to a toatl of 1 and 1/2 c until a pliable dough is formed.

11. 11

    Knead dough 5 minutes on a lightly floured board.

12. 12

    Roll dough about 1/16th inches and use a sharp knife to cut it into 1/2 inch wide noodles 2 inches long.

13. 13

    Return soup to stove and bring to simmer.

14. 14

    Add noodles, salt and pepper and worcestershire sauce.

15. 15

    Simmer 7-10 minutes or until noodles are cooked through and tender.