CHICKEN AND NOODLES
By Becky Melendez

Put chicken in a soup pot. Cover with water. Cook until fall apart tender. While chicken is cooking make noodles.

6 eggs
1 tsp. salt
3 cups flour

Mix all ingredients. Kneed about 5 minutes using additional flour. Roll out thinly onto floured surface. Cut into strips about 1 cm. wide. Cover with towels. Remove bone and skin from cooled chicken. Add additional water to broth if necessary. Bring broth to a full boil. Put noodles into broth a few at a time. Cook about 30 minutes on medium-high heat.  Chicken can now be added or saved for another meal. Optional: Add some fresh chopped celery, onion, carrot, and garlic. Note: Reheated chicken has a bad flavor unless it remains covered in broth. Chicken is good kept cold and made into chicken salad. Recipe can be doubled or tripled for a crowd.