Aunt Laurie's Chicken Noodle Soup

Aunt Laurie is married to my brother Templar Stringham.  She made this for our family years ago and it has been my go to chicken soup recipe ever since.  

If you want to use homemade noodles you can use Grandma Ellen Rollin Stringham's homemade noodles. These are best made earlier in the day and allowed to dry, although you can make them just before and the are still wonderful.

2-3 pounds chicken breasts
1 bay leaf

Remove skin chicken, removing as much of the fat as possible. Cut up and cover with water. Boil until the chicken is tender (do not add salt). Remove meat from the bones, and cut into bite-sized pieces and put aside. Drain broth from chicken through a strainer to make a clear broth. Add:

2-2 1/2 cup chopped carrots
2 cups chapped celery
1 medium onion chopped

Cook until tender, then add:

2 - 3 tbs. Wylers chicken flavored bouillon granules
1 can  Cream of Chicken soup, Healthy Request
1 1/2 cups. evaporated milk, non fat
Chicken

Add Noodles:

2 1/2  -3 oz.egg noodles that have been cooked separately ( R&F Kluski)
Can add more salt if needed. The condensed soup and bouillon are quite salty.
Makes 10 servings

Homemade Noodles
3 eggs
1 tsp. salt
About 2 cups flour

Mix eggs well with a fork.  Add salt.  Mix in flour until it makes a semi-stiff dough.  Handle as little as possible, but still mix well.  Sprinkle flour on a board to roll out the noodles.  Place 1/3 of the dough and roll into a rectangle until as thin as possible.  Cut into thin noodles (I use my pizza cutter).  Separate and let dry. Repeat two times more.  Boil in 8 cups of water or chicken broth.