In a large kettle, combine the first 12 ingredients; bring to a boil. Reduce heat; cover and simmer for 2 ? hours or until the chicken is tender. Remove chicken from broth; cool. Debone chicken; cut into chunks. Strain broth and skim fat. Return to kettle. Add chicken and carrots. Bring soup to a simmer; add noodles. Cover and cook for 12-15 minutes or until noodles are tender.
Mix flour and salt in a medium bowl. Make a well in the center. Beat egg and milk; pour into the well. Stir together, forming a dough. Turn dough onto floured surface; knead 8-10 times. Roll into a 12 inch by 9 inch rectangle. Cut to ? inch strips; cut the strips into 1 each pieces.
Can use 1/2 package or less packaged noodles, depending on how many noodles desired in soup
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|Serving Size: 1 Serving (430g)|
|Recipe Makes: 8|
|Calories from Fat: 322 (53%)|
|Amt Per Serving||% DV|
|Total Fat 35.8g||48 %|
|Saturated Fat 10.2g||51 %|
|Monounsaturated Fat 14.5g|
|Polyunsanturated Fat 7.8g|
|Cholesterol 194.8mg||60 %|
|Sodium 227.8mg||8 %|
|Potassium 673.4mg||18 %|
|Total Carbohydrate 23.9g||7 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 20.5g|
|Protein 45.9g||66 %|
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Calories per serving: 606
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