Hearty Chicken Noodle Soup
1 stewing chicken (about 6 lbs), cut up
2 quarts water
1 large onion, quartered
1 Cup chopped fresh parsley
1 celery rib, sliced
5 chicken bouillon cubes
5 whole peppercorns
4 whole cloves
1 bay leaf
2 tsp salt
1/2 tsp pepper
Dash dried thyme
2 medium carrots, thinly sliced
NOODLES:
1 1/4 Cups all-purpose flour
1/2 tsp salt
1/4 Cup egg beaters
2 Tbsp plain soy or rice milk
In a large kettle, combine first 12 ingredients; bring to a boil. Reduce heat; cover and simmer for 2 1/2 hours or until the chicken is tender. Remove chicken from broth; cool. Debone chicken and cut into chunks. Strain broth and skim fat; return to kettle. Add chicken and carrots. For noodles, mix flour and salt in a medium bowl. Make a well in the center. Beat egg beaters and milk; pour into the well. Stir together, forming a dough. Turn dough onto a floured surface; knead 8-10 times. Roll into a 12x9 inch rectangle. Cut into 1/2-inch strips; cut the strips into 1-inch pieces. Bring soup to a simmer; add the noodles. Cover and cook for 12-15 minutes or until noodles are tender. Yield: 10-12 servings.
This recipe is out of "Taste of Home, Annual Recipes" from 1998.
**Note: If you prefer to use store-bought noodles rather than making your noodles, I'm sure that would work out just fine. Happy cooking! 
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~ Rachel (IBS-C)
If life hands you lemons, make lemonade!!
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Hearty Chicken Noodle Soup
