comfort food recipe: chicken noodle soup from scratch

With the flu going around, one of my go-to dinners is chicken noodle soup.  I know it sounds cliche, but it really seems to help.  I'll tell you the secret:  making it yourself means that you can make sure all the best ingredients are in it - lots of garlic, carrots, and love.  Recipe from my mom.

Chicken Noodle Soup

Broth:
1 pkg bone-in chicken (I usually get 4 thighs)
6 c cold water, or enough to cover chicken
4 carrots, peeled and sliced
2 stalks celery, chopped small
1 onion, diced
1 bay leaf
2 whole black peppercorns
2 or more cloves of garlic, minced

Noodles:
2 beaten eggs
4 tbsp milk
1 tsp salt
2 c flour

To make soup: 

Fill pot with water, place on stove on High.  Add all vegetables and spices.  Bring to boil and add chicken.  Turn down to medium heat and simmer one hour.  I find I sometimes have to add more water; it's better to do so early on, to avoid thinning it out too much at the end.  

Make noodles: 

[Edited to add: I double the noodles!]  In small bowl, combine wet ingredients.  In large bowl, combine dry ingredients.  Make a well in the dry ingredients and pour in wet ingredients.  Mix to combine thoroughly.  Turn out onto floured surface and knead if needed.  Roll out dough very thin.  Allow to stand 20 minutes.  

Remove chicken from soup onto cutting board.  Remove skin and bones, and shred or chop meat.  Add meat back into soup and discard the rest.  Add noodles and cook for 10 minutes.  I recommend to serve with a side of fresh fruit.  

Even though it's a "basic" meal, this recipe is always a hit when we share it with guests or neighbors.  There's a lot to be said for homemade food!