Chicken Noodle Soup Recipe

Soup:
Enough water to cover the chicken inside the pot
2 Thawed Chicken Legs (Bone in)
6 Chicken Bullion Cubes
Chopped Carrots
Chopped Celery
Chopped Onions
One Chopped Yellow Squash
Salt to taste
Pepper to taste
2 Bulbs of Garlic -crushed and/or chopped
Combine in Large Pot and bring to simmer

Noodles:

1 whole egg

6 egg yolks

1.5 cups flour

Stir until all ingredients are mixed thoroughly

Place uncooked pasta in fridge for one hour

Once the pasta has sat for an hour, cook in a separate pot until tender. Drain pasta and combine with the soup. The soup is done when the chicken is fully cooked. Remove the 2 chicken legs from soup. Remove all meat from bone and discard all bones. Return chicken meat to soup and serve with a dash of parmesan cheese.