Chicken Soup with Homemade Noodles and Dumplings

2 1/2 to 3-lb frying chicken, cut up
10 cups water
2 chicken-flavor bouillon cubes or 2 tsp instant chicken bouillon
1.2 cup chopped onion
1 1/2 teaspoon salt
1/2 teaspoon pepper
1 bay leaf
1 cup sliced celery
1 cup thinly sliced carrots
1/4 cup chopped onion
1 recipe Noodles (to follow) or 2 cups wide egg noodles

In 5-quart Dutch oven, combine chicken and water. Bring to a boil. Reduce heat; cover and simmer 15 minutes. Skim off any scum that rises to the surface. Add bouillon cubes, 1/2 cup onion, salt, pepper and bay leaf. Simmer covered an additional 35 to 45 minutes or until chicken is tender. Remove chicken from broth. Remove chicken from bones; cut into bite-size pieces. Skim fat from broth. Return chicken to broth. Stir in celery, carrots and 1/4 cup onion. bring to a boil. Reduce heat; cover and simmer 15 minutes or until carrots are crisp tender. Remove bay leaf. Bring to a boil. Drop noodles into boiling soup. After soup returns to a boil, cook uncovered for 5 to 10 minutes or until noodles are tender, stiring occasionally.
Makes 7 (1 1/2 cup) servings.

Noodles
1 cup all purpose flour
1/4 teaspoon salt
1 to 2 tablespoons water
1/2 teaspoon oil
1 egg, beaten

Lightly spoon flour into measuring cup; level off. IN small bowl, combine flour and salt; blend well. Make a well in center; add water, oil and egg. Gradually work flour into liquid to form dough. On floured surface, knead until dough is smooth, about 2 to 3 minutes. Wrap dough in plastic bag; let rest at room temperature 1 hour.
On floured surface, roll dough out as thin as possible into rectangle. Starting at shortest side, soosly fold dough over into thirds. Cut into 1/4 inch slices. Unfold slices; cut on fold liines. drop noodles into boiling soup.* After soup returns to a boil, cook uncovered for 5 to 10 minutes or until noodles are tender, stirring occasionally. 3 cups.
*TIP: Noodles can be cooked in boiling salted water. Bring 10 cups water and 2 tsp salt to a boil. Drop noodles into boiling water; after water returns to a boil cook uncovered 5 to 10 minutes or until noodles are tender, stirring occasionally. Drain. Use as desired in soups, with goulashes, sauces or buttered as a side dish.

Fluffy Dumplings
1 1/2 cups all purpose Flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
2 tablespoons oil
1 egg, slightly beaten

Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, baking powder and salt; blend well. Add milk, oi and egg; stir just until dry ingredients are moistened. Drop dumpling dough by rounded tablespoonsfuls onto boiling soup mixture. Reduce heat; cover tightly and cook 13-16 minutes or until dumplings are fluffy and no longer doughy on bottom. 12 dumplings.
TIP: For parsley-sage dumplings, add 1 tablespoon chopped fresh parsley and 1/2 teaspoon finely crushed sage leaves to flour.
For chive-basil dumplings, add 1 tablespoon chopped fresh chives and 1/2 teaspoon crushed basil leaves to flour.

Soup Nutritional Information
Serving size: 1 1/2 cup
Calories: 190
Protein: 23g
Carbohydrate: 18g
Fat: 3g
Sodium: 860mg
Potassium: 420mg

Noodles Nutritional Information
Serving size: 1/3 cup
Calories: 60
Protein: 2g
Carbohydrate: 10g
Fat: 1g
Sodium: 65mg
Potassium: 20mg

Dumplings Nutritional Information
Serving size: 1 dumpling
Calories: 90
Protein: 3g
Carbohydrate: 13g
Fat: 3g
Sodium: 155mg
Potassium: 40mg