Mom's Chicken Doodle Soup

My mom always made chicken soup with her own doodles. (The texture is between a dumpling and noodle.) My grandma taught her this recipe, and all my kids can make it. Son J. just made it at his place last week when he had the flu, so this is a well-loved, four generation recipe for our family. I have never met anyone who did not like these noodles and soup. You'd better make a double batch of noodles if my brothers or sister are coming for supper, but you'll need a strong arm to stir up a double batch.

Chicken Doodle Soup

My chicken soup-

chicken (whole or pieces-Bones and skin make a richer broth. You will remove them after cooking.)
water
carrots (sliced or canned-use the liquid if you use canned)
onion, chopped
chopped cabbage
salt, pepper, celery salt, parsley, bay leaves and basil

Cook chicken, onion, cabbage, sliced fresh carrots in water until chicken is tender. Remove bones, skin and fat, skim surface of broth if needed. Add spices. (If using canned carrots instead of fresh, add them when you add the spices.) Simmer until hot. Increase heat to boiling and drop noodles into hot broth.

Doodles (Dumpling/Noodles)

4 eggs, stirred with a spoon
1 Tbsp oil
1 tsp. salt
1 1/2 c. flour

Stir eggs, oil and salt together well, add flour and stir with a large spoon until well blended and "ropy." Take another spoon and push bits of noodle dough off the end of the first spoon into the boiling broth to make doodles. My grandma made very small noodles, and the girls like to make huge ones. Stir through the boiling soup occasionally as you drop noodles. If you dip your spoon in the broth, the noodles will slide off the spoon better. After dropping the whole batch, turn off/down soup and serve.