Ingredients:

• 1 broiler-fryer chicken, cut into pieces
• 1/4 tsp – pepper
• 4 medium carrots, sliced
• 2 stalks – celery, sliced
• 1 medium onion, diced
• 2 1/2 litres water
• 2 tsp – salt
• For noodles:
• 1 1/4 cups – all purpose flour
• 1 Egg
• 1 tsp – vegetable oil
• 5 tbsp – water
• 1 tsp – salt
• For filling: 2 eggs
• 1 1/4 cups – seasoned bread crumbs
• 3 tbsp – Butter or margarine, melted

Method:

1. Place chicken, water, salt, and pepper in a large soup kettle.
2. Cover and bring to a boil; skim fat.
3. Reduce heat, cover, and simmer for 1-1/2 hours or until chicken is tender.
4. Debone chicken and cut into chunks; return to broth.
5. Meanwhile, for noodles, mix flour and salt in a medium bowl.
6. Make a well in the centre.
7. Beat together the egg, water, and oil; pour into well.
8. Stir together, forming a dough. Turn dough onto a floured surface; knead 8 to 10 times.
9. Roll into a 16 x 12 inch rectangle.
10. Combine filling ingredients and mix well.
11. Sprinkle over dough to within 1/2 inch of edge; pat down.
12. Moisten edges with water.
13. Roll up jelly-roll style from long end; cut into 1/2 inch slices.
14. Add noodles to gently boiling soup and cook for 6 to 8 minutes or until tender.