Noodle soup with Fresh Noodles

Remember the Weber chicken from a few days ago? The is the fate of the bones. We put them in a pot with 2 qt. of water, 1 whole onion, 2 carrots, 1 celery stalk and some dried thyme. Simmer it slowly for 2 hrs. Allow the bones to cool, remove the meat and put back into the stock after removing and discarding the vegetables. Adjust the seasonings and set aside.
Fresh noodles are fun and easy and take little more time than it takes to boil the water to cook them. Our recipe calls for 2C flour, 3 egg yolks and 1 whole egg and about 4T water. Beat the eggs and then add them to the flour. Add the water until the dough is just workable. Knead until smooth and then roll it to the desired thickness; we like less than 1/8 inch. Roll the dough like a jelly roll, slice it into 1/4 inch widths and unroll them individually. This recipe makes enough noodles for 12 servings. They can be frozen for later use. Heat the stock back to boiling and add the noodles. Cook until tender. This is a nice hearty soup with a definate smokey taste from the Weber chicken.