Chicken And Noodles - cooking recipe

Ingredients

For the stock
5 -6 chicken thighs
water
2 -3 chicken bouillon cubes
For the noodles
10 large eggs
flour, enough to form a dough (see note about dough)
Other
2 -3 chicken bouillon cubes
1 -3 teaspoon cornstarch, heaping
water

Preparation

For the stock:.
In a large stockpot, place chicken thighs in water. Leave about a 2-3 inch space from top of the pan.
Add bouillon cubes.
Bring to a boil, cover and reduce heat to medium.
Allow chicken to cook throughly.
When it's done, remove chicken from stock and pull the meat off the bone discarding skin and bones.
Strain broth.
You can refrigerate the broth if you need to.
For the noodles:.
In a large bowl combine eggs and flour.
When dough is ready, roll out on a floured surface to desired thickness. Remember that these will expand when you cook them so you want them to be pretty thin when rolling.
When rolled, use a pizza cutter to cut out 1/4 to 1/2 inch strips the length of the dough.
Once you have them cut length wise, cut them width wise to make normal noodle length.
*NOTE: You don't want this dough to be wet. You want to add enough flour that it's pliable and easy to roll out. I can't give you an exact amount because it changes each time I make the noodles.
*Note 2: Make sure that the noodles stay covered pretty well in flour when cutting or they will stick together.
Putting it all together:.
Bring broth back to a boil.
Add noodles, reduce heat to medium and cook until al dente.
Add 1 heaping tsp cornstarch to a bit of water and mix until cornstarch is dissolved. Add this mixture to your noodles and stir well.
Add the extra bouillon cubes and stir well.
Let cook 15 minutes, stirring occasionally.
If desired thickness is not reached yet, repeat the cornstarch until you reach it.