1 stewing chicken (about 6 pounds) — cut up
2 quarts water
1 large onion — quartered
1 cup chopped fresh parsley
1 rib celery — sliced
5 cubes chicken bouillon
5 whole peppercorns
4 whole cloves
1 bay leaf
2 teaspoons salt
1/2 teaspoon pepper
dash dried thyme 2 medium carrots — thinly sliced
Noodles: 1 1/4 cups all-purpose flour
1/2 teaspoon salt
1 egg
2 tablespoons milk
In a large kettle, combine the 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; 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 and milk; pour into the well. Stir together, forming a dough. Turn dough ono a floured surface; knead 8-10 times. Roll into a 12-in. x 9-in. rectangle. Cut to 1/2-in. strips; cut the strips into 1-in. pieces. Bring soup to a simmer; add noodles. Cover and cook for 12-15 minutes or until