1 whole chicken (you can use whole or cut up or any parts you want)
1lb egg noodles
Place the chicken in a large pot and pour in enough water to cover the chicken.
Bring to a boil and reduce heat to a simmer.
Let simmer, partially covered for a few hours or until the chicken starts to fall off the bone. If the water evaporates too quickly you can cover it completely and the water wont evaporate as fast.
Remove chicken from pot and de-bone (this is the hardest part).
Discard the bones and place the chicken back in the pot.
Bring back to a rolling simmer and add the pasta. Cook until pasta is done, about 10 minutes.
If you want it thicker than you can mix together a tablespoon or two of flour and a few tablespoons of the broth. Pour it in the pot and boil and stir as it thickens.
Before adding the chicken chop up some onion or leeks and saute in oil.
You can also add carrots and/or celery.
Add whatever herbs you might like. I usually use dill.
You can also add frozen veggies at the end. Peas and carrots, lima beans, etc...
Chicken and dill in the pot
Noodles in the pot
Ok, it is a rotten photo, but it tasted wonderful.