Hearty Chicken Noodle Soup

1 stewing chicken (about 6 pounds) — cut up

2 quarts water

1 large onion — quartered

1 cup chopped fresh parsley

1 rib celery — sliced

5 cubes chicken bouillon

5 whole peppercorns

4 whole cloves

1 bay leaf

2 teaspoons salt

1/2 teaspoon pepper

dash dried thyme 2 medium carrots — thinly sliced

Noodles: 1 1/4 cups all-purpose flour

1/2 teaspoon salt

1 egg

2 tablespoons milk

In a large kettle, combine the first 12 ingredients; bring to a boil.
Reduce heat; cover and simmer for 2 1/2 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.
For noodles, 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 ono a floured surface; knead 8-10 times.
Roll into a 12-in.
x 9-in.
rectangle. Cut to 1/2-in.
strips; cut the strips into 1-in.
pieces.
Bring soup to a simmer; add noodles.
Cover and cook for 12-15 minutes or until