Stroud'S Chicken Noodle Soup - cooking recipe

Ingredients

4 cups canned chicken broth
4 cups water
6 chicken thighs
3 carrots, diced
1/4 cup fresh parsley
salt and pepper
1 dash Worcestershire sauce
Noodles
2 eggs
1/4 teaspoon salt
1 1/2 cups flour

Preparation

Combine broth and water.
Simmer thighs, carrots and parsley in stockpot 45-60 minutes or until meat is very tender.
Remove chicken from stock.
Pull meat from bones.
Return to pot.
Remove pot from heat.
For noodles:.
Beat eggs and salt until smooth.
Beat in 2/3 c flour.
Continue adding flour up to a toatl of 1 and 1/2 c until a pliable dough is formed.
Knead dough 5 minutes on a lightly floured board.
Roll dough about 1/16th inches and use a sharp knife to cut it into 1/2 inch wide noodles 2 inches long.
Return soup to stove and bring to simmer.
Add noodles, salt and pepper and worcestershire sauce.
Simmer 7-10 minutes or until noodles are cooked through and tender.