The chicken soup I ate as a child, and still eat to this day. The soup is just a carrier for those wonderful noodles...
If you want to take it "over the top" into a whole, new category, mix into the soup a browned butter roux made with 4 ounces of butter and 3 TBSP. flour mixed together and cooked until it turns a light brown.
1 whole chicken
1 large onion -- diced
4 stalks celery -- diced
3 medium carrots -- diced
1/2 bunch parsley
3 cloves garlic -- minced
2 quarts chicken broth
2 tsp. poultry seasoning
salt, pepper, and cayenne -- to taste
2 cups all-purpose flour
2 large eggs -- beaten
2 teaspoons salt
1/2 cup milk
1/2 cup water
In large pan, mix the first 6 ingredients. Add enough broth to cover and simmer for about 90 minutes. Remove chicken and take meat off bones.Add more broth if needed. Add chicken meat and spices. Let simmer slowly while making the noodles. For noodles, mix flour with salt and mix the eggs with the milk and water. Mix these together. Mixture will be pasty. Place mixture on large plate and scrape small amounts of the noodle dough into rapidly boiling water using a spoon that you dip into the boiling water often to keep dough from sticking. It only takes a few minutes for the noodles to cook so watch them and as they feel firm all the way through drain them in a colander. Add to chicken soup and enjoy. You may adjust seasonings to suit yourself, just taste and add accordingly. (The best way to really cook the chicken is to use a pressure cooker as it seems to get more flavor from the bird. If you use one just cook for 20 minutes after the pressure comes up and then turn off heat and let pressure subside on its own.)( Also make sure you use a lot of boiling water to cook the noodles so they don't stick and the water doesn't get too cool to boil.)
