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Chicken and Dumpling Style Noodles

Chicken:

1 2-1/2 to 3-pound broiler-fryer chicken, cut up; Seasonings (salt, pepper, celery, carrots, onions, parsley; thyme, sage or basil) ; 6 cups water

Skin chicken, if desired. Rinse. Place in a Dutch oven with desired seasonings. Add water. Bring to a boil and then reduce heat. Cover and simmer for 40 minutes. When the chicken is cool enough to handle, remove the meat from bones. Discard the skin and bones. Chop the meat and return it to broth.

The Noodles:

Put some flour (approx. 2 cups) into a pan. Break some eggs (approx. 3) into the flour. Mix to pie crust consistency; don't handle the dough too much. Roll out thin and sprinkle with flour. Roll up and slice into 1/2" strips.Bring the chicken broth to a boiling. Drop noodles into the broth and cook until they are tender