Pick a nice fat old hen who had a full life, raising many chicks. Make sure the hen has a quick death and is properly drained. Thank her for her life. Thank Gaia for her bounty as you pop the chicken in the pot. Boil with a bouquet garni, carrots, and onions for several hours in a big kettle of water. Take out the vegetables, meat and gizzards and cut into small bite size pieces. I think you know to take out the bouquet garni. Skim some of the fat off the top of the water. Add parsley. Let healing love flow through your fingers as you slip the noodles into the boiling broth. When the noodles are tender, set out the bowls and put a few pieces of chicken and vegetables in the bottom of each bowl. The left over chicken makes good croquettes. Ladle out the soup until there is enough.
Noodles
After making meringues or cloud ambrosia, use the left over yolks for noodles. Put several cups of wheat flour in a mixing bowl. Add salt as much as fills the centre of your palm. Make a well and slip in the yolks. Work the dough with a spoon until it's like pie dough. Divide the dough and shape into balls the size of an apple. Flour the table then roll each ball as thin as possible without tearing. Hang the dough over the rods of the wooden clothes dryer. Put the dryer in front of a sunny window in summer, over the radiator in winter. Turn the dough several times during the drying. When the rounds are dry but not stiff, put them on top of each other, roll together like a jelly roll then slice the roll. Unwind the strips by tossing them. Cook with some of the fresh noodles. Dry the rest until thoroughly until stiff and store in a tight jar.