Grandpa's Chicken and Egg Noodles

• water↗1⁄2 cup
• ground sage↗2 teaspoons
• sweet basil↗2 teaspoons
• whole chicken↗1
• eggs↗6
• thyme leaves↗2 teaspoons
• chicken bouillon cubes↗2
• flour↗6 cups
• ground marjoram2 teaspoons
• poultry seasoning2 teaspoons
• salt↗5 teaspoons

Step-by-step instructions

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   1. Put whole chicken into a large pot with water so 1/2 chicken is

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   submerged and bring to a boil.

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   2. Make noodles while chicken is cooking. (Directions below).

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   3. When chicken is completly cooked (no pink), take it out of the pan and rip all the white meat off the chicken and put it back in the broth.

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   4. Put the broth back on the burner add in about 1 or 2 shakes of the Ground Marjoram, Ground Sage, Tyme Leaves poultry Seasoning, and a little bit of Sweet Basil.

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   5. Add the 2 Chicken Bouillion Cubes and 3 teaspoons of salt to the broth, mix periodically.

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   6. Finish noodles below -- and add to the broth, unrolling each one first.

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   7. When all noodle are in the pot, simmer for 10 minutes, serve and enjoy!

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   Noodles:.

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    1. While chicken is cooking, make the Noodles.

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    2. Put 3 cups of flour into a large bowl.

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    3. Make a well in the flour and add 6 eggs, a 'shake' of marjoram, sage, thyme, poultry seasoning, and 2 t of salt to the flour and stir.

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    4. Pour and spread 1 1/2 cups of flour onto the counter.

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    5. Put 1/ 2 of noodle batter onto the flour (will be very runny -- put some flour on top before attempting to roll) and roll with a rolling pin until desired noodle thickness.

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    6. Roll up batter into a long roll, slicing the roll into 1 1/2 swirls.

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    7. When broth is done, add noodles by unrolling each one into the chicken and broth pot.

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    8. Repeat steps 4-7 with other 1/2 of batter.

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    9. Let pot simmer for 10 minutes -- serve and enjoy!