4 lbs. fresh or frozen chicken thighs
1/2 c. chopped onion
1 c. chopped celery (optional)
1 c. chopped carrot (optional
4 lg. whole eggs
1/2 tsp. salt
1 to 2 c. flour
Put the chicken thighs in a large slow cooker, frozen or thawed. Add vegetables and water to cover. Cook on high for 4-6 hours, (more for frozen chicken) until the chicken is done and the vegetables are tender. Strain the broth through a colander, and pour it back into the slow-cooker. Add the veggies to the broth if desired. Add water if needed to make a good, thin broth. Keep cooking on high until hot, 20 minutes or so. Meanwhile, make the noodles.
Beat the eggs in a small bowl. Add salt to taste. Add flour, a quarter-cup at a time, until it reaches the consistency of drop biscuits. Drop nickel-sized pieces of the noodle dough into the hot water. They will drop to the bottom, and then soon float to the top if the broth is hot enough. Cover and let it cook until the noodles are done. Meanwhile, de-bone and cube the chicken meat and add about 2-3 cups to the soup. Save the rest for another use. Season to taste and serve with crackers or biscuits.
Note: You can put the broth into a pan on the stove-top after straining to cook the noodles faster. For a fancier dish, try rolling out the noodles and cutting them. Most of the time I make it without the carrots and celery, but they add good flavor.