Chicken & Southern-Style Noodles - cooking recipe

Ingredients

2 bone-in skin-on chicken breasts
20 baby carrots
3 celery ribs
1 whole sweet onion
2 tablespoons real butter
1/2 teaspoon basil
6 cups chicken broth
5 cups water
1/2 teaspoon parsley
4 eggs
2 pinches salt
1/4 teaspoon ground pepper
1/4 cup shortening
1/2 cup water
2 cups flour
5 cups chicken broth
2 cups water
3 cups flour
2 tablespoons cornstarch
2 tablespoons ice cold water
1 teaspoon onion powder

Preparation

Dice celery, carrots and onion and place in large stock pot.
Add chicken breast, 6 cups chicken broth and 5 cups water, basil, salt and pepper to taste and 2 TBS butter.
Bring to a boil then turn to medium to medium high heat and boil for 1 1/2 hour.
While chicken is boiling make noodles.
In large mixing bowl add 2 cups flour, parsley, eggs, 2 pinches of salt and 1/2 tsp ground pepper, shortening and stir.
Once dough starts to form flour both hands and knead. Keep adding additional flour a little at a time until the dough quits sticking to your hands.
Turn dough onto floured surface and with a floured rolling pin roll to 1/8 inch thickness.
Using a pizza cutter cut noddles into thin 1 - 1 1/2 inch strips
Lightly dust with flour.
Sprinkle with onion powder.
Cover with paper towels and let dry.
Take chicken out of pot and let cool then de-bone and shred using two forks to shred
Add chicken back to pot and bring back to a boil.
Add the additional chicken broth and water and bring back up to a boil.
Add noodles one at a time quickly to pot.
In a small dish mix the cornstarch and cold water and make into a slurry then add to stock pot.
Stir noodles every couple minutes to keep noodles from sticking to each other and cook for 20-30 minutes.
Take one noodle out and taste to see if it's done which you can tell by it's firmness and less floury taste.