• Place the chicken into a large soup pot, add spices, onion, and carrots into a spice bag/stuffing bag. Pour in the water, butter, and cover. Turn on heat on medium-high heat. Bring to a boil, turn to low heat, and simmer for 4 hours.

• Meanwhile, prepare your egg noodles.

 - In a stand mixer; mix together flour, salt, eggs, and milk until a hard dough forms.

 - Rest for 30 minutes. Cut dough into smaller pieces and work with one piece at a time.

 - With a pasta maker, start with the thickest setting and roll through, dusting with flour to prevent sticking.

 - Roll through 4 times on each # of setting until desired thickness for noodles is achieved. Dust with flour on each setting.

 - Next roll the dough through the pasta attachment.

 - Lay on table to dry 1/2 Hour before cooking. Make sure to separate noodles to avoid sticking during cooking.

 - Bring a pot of water to a boil, add the desired amount of noodles, return to a boil, and stirring occasionally. Once boiling drain noodles from water, rinse with cold water.

•Remove chicken and spice bag from the soup, strain soup into smaller pot, and serve over cooked egg noodles.

ENJOY!