Put an entire chicken in your biggest pot and cover it with water. (if you have never cooked a whole chicken before there will be gibblets to remove and the cavity needs to be rinsed and some of them need to have the neck cut off).
You can use whatever size of chicken you want, it just depends on how much soup you want.
Boil the chicken with salt, pepper, garlic, onion and a can of cream of chicken soup until the chicken falls off the bone. (it usually doesn't take more than 2 hours).
Remove chicken and bones then shred the chicken and put it back in the pot.
Add chopped potatoes and carrots, can of corn, peas or green beans...pretty much whatever vegetables you think sound good and bring pot back to a boil.
1 cup flour
2 Tbs. milk
1/2 tsp. salt
Mix, roll out and cut into long strips then put into the pot once the soup is boiling again.
When I made the noodles the other day I added an extra cup of flour and the dough was still sticky so I can't make any guarantees for the noodles. Also, the recipe says to let the noodles dry for hours, but I never do and they still taste okay to me.
The soup is done when the veggies are soft and the noodles are cooked through.
This goes great w/ Mel's homemade scones!