- 2 skinless, boneless chicken breasts
- 2 1/2 tablespoons mixed vegetable flakes
- 1 bay leaf
- 1 teaspoon dried parsley
- 1/4 teaspoon dried tarragon
- 3/4 teaspoon celery salt
- 1 onion, chopped
- 1/2 cup frozen diced carrots
- 2 (14.5 ounce) cans chicken broth
- 2 teaspoons chicken bouillon powder
- salt to taste
- 2 cups all-purpose flour
- 1 tablespoon shredded Cheddar cheese
- 2 eggs
- 1 tablespoon milk
- Place chicken breasts in a large slow cooker and cover with cold water, 3/4 of the way full. Add vegetable flakes, bay leaf, parsley, tarragon, celery salt and onion. Cook on high at least 6 hours or on low for 8 hours. 1 hour prior to serving add carrots, chicken bouillon, chicken broth and start making drop-in noodles.
- In a large stock pot bring 4 to 6 quarts of salted water to a boil. In a mixing bowl combine flour and cheese. In the center of flour mixture make a well and drop in eggs and milk. Mix with a fork until dough crumbles and looks like peas (if too dry add milk; if too moist add flour). Drop pea-sized dough pieces into boiling water and cook for twenty minutes. Drain and rinse the noodles with cold water.
- Once noodles are finished and vegetables in soup are tender, ladle soup into serving bowls, drop in noodles and serve.