Here's a recipe for Chicken Noodle Soup sent in by Ira Jenkins

First, you need to get some chicks.
They're usually only a day or two old.
You then feed them and water them (or get your kids to do it) for about eight weeks.
At about eight weeks, they're big enough to butcher.
I'll spare the details.
Place the chicken in a crock pot for two hours.
Cube and add to the vegetable stock.

For the vegetables, you need a garden.
Plant your potatoes, peas, corn, beans, carrots, onions, etc. and keep them weeded and watered.
Pick when ripe.
Wash (optional).
Cut the vegetables into small pieces.
Place them in a stock pot, cover in water and slowly simmer.
Add pepper, a little salt, sage, oregano, a little garlic, parsley, and other spices.
Add 1/2 jar of chicken bullion.

For the noodles, take two cups of flour, three egg yolks, one egg and 1/4 to 1/2 cup of warm water.
Blend flour, yolks and egg.
Add water until the mixture is stiff.
Cut into four pieces.
Roll each piece into a thin layer on a dry, flat, floured surface.
Cut into 1/4-inch strips.
Drop into boiling water for 12-15 minutes.
Blanch and add to the stock.

Let the stock simmer for a couple of hours.
Make sure there is enough water to cover everything.
Cool it in the fridge overnight.

Bring it to a boil again the next day. It's always better the next day.

Serve with hot, homemade bread or crackers.
Serves 25 - 30 or six teenagers.