Ingredients
1 broiler/fryer chicken (3 to 4 pounds), cut up2 quarts water1 medium onion, chopped2 teaspoons chicken bouillon granules2 celery ribs, diced2 medium carrots, diced2 medium potatoes, peeled and cubed1-1/2 cups fresh or frozen cut green beans1 teaspoon salt1/4 teaspoon pepperNOODLES:1 cup all-purpose flour1 large egg, lightly beaten1/2 teaspoon salt1 teaspoon butter, softened1/4 teaspoon baking powder2 to 3 tablespoons milk
Preparation
In a Dutch oven, cook chicken in water; cool slightly. Remove chicken from bones; discard bones. Skim fat from broth. Cut chicken into bite-sized pieces; add to broth with remaining ingredients except noodles. Bring to a boil. Reduce heat and simmer, uncovered, for 50-60 minutes or until vegetables are tender.
Meanwhile, for noodles, place flour in a small bowl and make a well in the center. Stir together remaining ingredients; pour into well. Working the mixture with your hands, form a dough ball. Knead for 5-6 minutes.
Cover and let rest for 10 minutes. On a floured surface, roll dough out to a square, 1/16 to 1/8 in. thick, and cut into 1/4-in.-wide strips. Cook noodles in boiling salted water for 2-3 minutes or until done. Drain and add to soup just before serving.
