Jessica, the egg noodle recipe Grandma gave me also calls for eggs, flour and salt, nothing else. It was usually one egg to one cup of flour. Today's "store" eggs are smaller than Grandma's homegrown Rhode Island Red eggs, so I need more eggs, but I still use the basic recipe. Many recipes add other liquids, I think to keep the eggs to a minimum, but I like mine "eggy". I did make a good basil noodle a couple of times, which is really good with just some grated parmesan, salt and pepper, but I don't think it would be so good in chicken and noodles. What I call chicken and noodles are sometimes called chicken and "sliders" here too. Chase has a good recipe: Chicken and Sliders 3 - 4 Lb Chicken or parts (but if using parts reduce cooking time for chicken) 2 Onions Quartered 3 Celery Stalks cut into � inch pieces 3 Carrots cut into 1/2 Inch pieces 2 Bay Leaves salt and pepper to taste 3 Cups Flour 1 1/2 Tsp Salt 1 Egg 1 Cup Broth (or so of reserved broth from pot) ****** NOTE reserve all the broth but use one cup or so for sliders Wash chicken and place in large pot. Cover entirely with water (or water/ broth combo) and add chopped vegetables, bay leaves, salt and pepper. Bring to a boil, then reduce heat and simmer for about 1 1/2 hours or until meat is starting to fall from the bone. Remove chicken from broth and strain liquid. Reserve all the broth but discard the vegetables. When chicken is cool remove meat from the bones and discard the bones and all of skin, keeping the chicken meat in reasonably large pieces. To make the sliders. Beat the egg with some of the cooled broth, measure out the flour, add salt. Work the egg mixture into the flour adding broth as required until the dough forms a ball. Kneed the ball for a few minutes. Let the dough rest 15 minutes. Roll out the dough ,on a floured surface, to about the thickness of a lasagne noodle. Cut the dough into strips about 1 inch wide and 3 inches long. Don't worry if they are irregular in shape. Leave any excess flour on the noodles. Bring the reserved broth to a boil, (you should have plenty but if not add chicken broth) add the sliders and reduce to a high simmer. Once the sliders have firmed up add cut up chicken and simmer until the broth is very thick like a thick gravy (add a flour slurry to thicken if required). Add salt and pepper to taste. You can also add frozen peas but we like it as is. NOTE" I usually make the sliders and layer them on a cookie sheet between sheets of plastic wrap and place in the freezer as I go. Then dump the whole mess into the boiling broth, let boil a few minutes and then lower the heat . this one is Pat's: MOM'S CHICKEN & DUMPLINGS 1 stewing chicken or hen 1 tsp. Garlic salt 5 cups all-purpose flour 3 large eggs 1/2 tsp. baking powder 1/2 tsp. salt 1 tsp. pepper Cook hen in pressure cooker with lots of salt and MSG, plus 1 teaspoon garlic salt. (If you don't use MSG, just omit it). Cover chicken with water and close. Place 15-lb. weight on top and cook over medium-high heat. When the weight starts "popping" 2 to 3 times a minute, cook 15 minutes. Cool the chicken and de-bone. Mix flour, salt, 1/2 tsp. MSG and a little less than 1/2 tsp. baking powder. Blend eggs with 1-1/4 Cup *cooled* chicken stock from pot (1/3 of it should be fat). Stir into flour a little at a time. On flour-covered board, knead dough and roll it out till thinner than a nickel. Cut dumplings (about 2 inches wide by 10 inches, or however long possible). Stack well-floured dumplings onto plate. In large pot, bring the rest of the stock to a boil over medium-high heat. Add the chunks of chicken alternately with the dumplings; quickly pushing them below the surface of the liquid as you add them. DON'T FOLD THE DUMPLINGS! Keep mixture boiling at all times. Lower heat; cover and cook for 12-15 minutes. Don't lift the lid for the first 10 minutes. Add 1 tsp. pepper to broth. You might need to add additional stock during the cooking process. Yield: 6 servings. Note: This is Vicki Braun's recipe. Ann T also makes chicken and sliders, and homemade noodles and the big puffy dumplings too, but I can't find a recipe for just chicken and noodles, only the noodles! Annie Annie

I found an orange glaze from Halyna at Recipelink. ORANGE GLAZE: 2 tablespoons unsalted butter 2 cups powdered sugar, sifted 2 oranges, juiced and zested Combine butter, sugar, orange zest, and juice over a double boiler. Cook until butter and sugar are melted and mixture has thickened. Remove from heat and beat until smooth and slightly cool. Drizzle or brush on top of scones and let glaze get hazy and hardened.

Thanks Carol and Woodie... No it wasn't me that tossed the stock down the drain Carol, but I know I've nearly done it several times...LOL and someone else did do it as I remember. It would be so easy to do wouldn't it, when we're so accustomed to draining something in the sink. Woodie I'm sure Ken's chicken soup is first rate ! I used to make thick lentil or chickpea soups more often than chicken soup, but I now love the flavour after the bones, garlic and onion have been roasted first. I often sauté the vegetables first in garlicky oil when making a lentil or chickpea soup as well, as it adds to the rich, toasty flavour. Mmm I look forward to soup weather. It's still pretty warm here but nights are turning a bit cooler. SharonCb

oops! sorry. hit a wrong button. I wanted to comment on Campbell's soup. I totally agree about the taste. Dish water is a good discription of the chicken noodle now. and the Tomato, one of my favs, is so bland as well. I remember my mother making soup for us 6 kids and the condensed soup was really what you would call condensed. one regular can of tomato came out of the can in a almost can shaped mass and the directions said to add 3 cans of water! you had to really stir it like mad to get that condensed soup to mix smoothly with the water to create the creamy soup, it was that thicke! and it tasted great! Soup was an economical way to feed a family then. not so much now! Now you only mix in 1 can of water and the "condensed" soup just runs out of the can. really there is no sense adding any water because what you get now is red water, no longer the thick and creamy packed with tomato flavor. bland and watery. same for the chicken noodle. they just keep cheapening the product, like people wont notice. I get the whole "let's get rid of all the artificial crap and high sodium and make this healthier because that's what people want. but if you can't do that and still produce a product that tastes good and people want to buy it, you might as well realize your product is done. people are buying now on nostalgia only and eventually Campell's Soup will be no more.