Ingredients:
1 whole chicken
kosher salt
Noodles:
2 C flour
1 T salt
2 large eggs
water
Cook the chicken in salted boiling water for 1 hour. While the chicken is cooking, you can make the noodles.
In a bowl, mix the flour, salt, and eggs. Add enough cool water to make a stiff dough. Divide dough into 2 parts. Roll out on floured surface (fairly thin as it will cook up thicker). Use plenty of flour to keep dough from sticking. Cut dough into long, thin strips lengthwise, then use a knife to cut into smaller pieces if desired (I did this step backwards and it made my work more difficult). Let the dough dry while the chicken is cooking.
When the chicken is cooked through, remove from the water and let cool enough to handle. Leave the broth simmering. Remove the skin and bones from the meat. Cut or shred the meat into smaller pieces and set aside.
Drop small handfuls of noodles into the broth, stirring after each addition. This will keep them from sticking together. Cook noodles for about 20-25 minutes.
Add the chicken back to the pot. Taste and season with salt and pepper. My mom always thickens her chicken and noodles by using a slurry of corn starch and water (I forgot because I was trying to get dinner on the table quickly) Enjoy!