Cody's Hearty Chicken Noodle Soup

Hearty Chicken Noodle Soup
serves at lease 12 people!

1 gallon (16 cups) chicken broth (or use 16 cups water and 14 bullion cubes)
3 chicken breasts cubed
1-2 carrots diced (or 20 baby carrots diced)
1 stock of celery diced
1 med. onion diced fine
4 potatoes cubed (I do mine pretty fine)
2 cups corn (fresh or frozen)
4 cups broccoli (fresh or frozen)
Season all to taste
Pepper to taste
Egg noodles (see recipe below)

Add all ingredients, boil until veggies are done. Bring to a vigorous boil. Add egg noodles (see below) and boil until done (approx. 10 min.).

Egg noodles

6 eggs
1 1/2 tsp salt
3 cups flour

Beat eggs with salt, add flour, knead dough and roll out flat until 1/4 inch thick (they will triple in thickness, so don't do them too thick!). Dough will be thick and will take a bit to roll out. Slice into 1/2 inch wide strips that are about 4 inches long. Add to vigorously boiling soup and cook about 10 min. until done....they float to the top and are very fluffy when they are done.