Place the chicken in a large stock pot (I use my 7 ¼ Le Creuset Dutch Oven). Add water until it is covering the entire chicken. Add a dash of salt, bay leaves and chicken broth.

Boil over medium high heat until the chicken (when tested in the thigh) reaches a temperature of 180 degrees.

Remove the bay leaves and the chicken from the broth. Allow the chicken to cool then debone and remove the skin from the chicken and tear the meat into bite size pieces.

For the noodle this is where you can customize the recipe for how large or small of a group you are serving. For every ½ cup of flour you will need 1 egg. So, to serve my family of 6, I use 4 eggs and 2 cups of flour.

In a medium sized bowl, whisk your eggs. Add the salt and whisk again. Next, add the flour. Stir the mixture with a fork until flour is completely incorporated and the dough is stiff.

Flour a large bread board / cutting board heavily. Dump your dough mixture out onto the floured board. Knead additional flour into the dough.

Roll out the dough until very thin. Once your dough is rolled out, using a pizza cutter, slice your dough into thin vertical strips. Make a couple of slices horizontally until your noodles are a desired size.

Return your pot of broth and water to a boil. Once boiling, add your noodles to the pot, one at a time, stirring so they don't stick together.

Once all of your noodles are in the pot, reduce the heat, add your chicken pieces back to the pot and simmer for 30 minutes.

Serve over mashed potatoes with the noodles, chicken and broth. Enjoy!