Chicken Soup with Stuffed Noodles

Prep : 20 minutes  Cook : 2 hours + cooling  Makes 10 servings

1               broiler / fryer  chicken (3 to 3-1/2 pounds) , cut up
2-1/2         quarts  water
2                teaspoons salt
1                teaspoon pepper
4                medium carrots , sliced
2                celery ribs , sliced
1                medium onion , diced
NOODLES :
1-1/4          cups all-purpose flour
1                teaspoon salt
1                 egg
5                teaspoons water
1                teaspoon vegetable oil
FILLING:
2                eggs
1-1/4         cups seasoned bread crumbs
3                tablespoons butter , melted

1 .      Place chicken , water , salt and pepper in a large soup kettle . Cover and slowly bring to a boil ; skim form . Reduce heat  ; cover and simmer 45 to 60 minutes  or untill chicken  is tender . Remove chicken  and set aside  until cool enough  to handle . Add vegetables to broth ; cook until tender  , about 5 to 10 minuts . Remove chicken from bones  and skin . Cut chicken into chunks  ; return to broth .
2 .       Meanwhile  , for noodles  , mix flour and salt  in a medium bowl . Make a well  in the center  . Beat together  the egg , water  and oil ; pour into well . Stir together  , forming a dough .
3.        Turn dough onto a floured surface  ; knead  8 to 10 times  . Roll into a 16-inch x 12-inch rectangle . Combine  filling  ingredients  ; mix  well . Sprinkle  over dough  to within 1/2-inch  of the edge . pat down . Moisten edges with water  . Roll up jelly-roll style  from long end  ; cut  into 1/2-inch slices  . Add noodles  to gently boiling soup  and cook for 6 to 8 minutes  or until tender .

Your family will love  this rich , homey soup  and will ask for more .