Homemade Chicken Noodle Soup

1 lb. skinless, boneless chicken
8 cups chicken broth
2 celerly stalks diced (I sometimes leave this out!)
2 carrots, peeled and chopped
1/2 cup frozen peas
2 bay leaves
1 cup flour
2 eggs
2 TBS milk
1/2 tsp salt
parsely

Soup - Combine chicken, broth, celery, carrots, and bay leaves in large soup pan. Bring to a boil. Reduce heat and simmer for 20 minutes or until chicken is cooked. Drop noodles into boiling soup. Boil until noodles float and are cooked through. Add frozen peas, sprinkle with parsely and serve hot with crusty bread and cold milk.

Noodles - Combine flour and salt. Make a well in center of flour add eggs and milk. Stir with a fork until well mixed. Add additional flour if needed, to produce a dough stiff enough to handle (dough will be soft). Form into a ball, roll out on a well floured surface until quite thin. Allow dough to rest 10 minutes. Cut with pizza cutter 2-3 inches long and 1/4 inch wide. Toss noodles with a little four then drop into boiling soup as directed above.
This is one of my favorite soups!!
Judy Cash