Chicken Noodle Soup

It was 55 degrees today... soup weather I'd say! Kandice Allen brought this to us when we were both really sick one winter, so dang tasty!

SOUP

8-10 c chicken stock, preferably homemade

2 chicken breasts, cooked & shredded

4 carrots, peeled & chopped

3 ribs celery, chopped

1 onion, diced

2 bay leaves

1/2 t dried thyme

salt & pepper

NOODLES

1c flour

1 egg

1/2 t salt

3-4 T milk

Knead ingredients until small ball is formed. Cover with plastic wrap and let sit 15 min. Roll thin, cut in to 1/4 in. (or smaller) strips. Use lots of flour (or butter) to keep noodles from sticking to each other.

INSTRUCTIONS

Start noodles first. Lightly boil all ingredients until vegetables are tender. Just before serving, add noodles, cook 5 min. Serve over mashed potatoes, with cornbread on the side!