One Whole Chicken A half of bag of flour 4 eggs One can of chicken broth (optional will give more flavor) Pam Rolling pin.

Preparation
First boil the chicken in a large pan until thoroughly cooked (best to do it when you get up that way you have plenty of time). In the mean time, mix eggs together and then mix in flour. Keep adding flour until mix is thick. Then coat the outside with flour to make picking it up less messy. At this point spay your counter or a large cutting board with Pam and spread flour over pan (this makes for an easier clean up and you mix spreads better). Place mix on top of the flour. Then spray and flour your rolling pin. Roll the mix out so it is flat. Use flour if needed. After mix is flat, spread flour all over top and start cutting the rolled mix across. Then peel the pieces apart and lay the noodles out and let them dry. After chicken is completely cooked, place in a different bowl and remove meat from bone. Place both chicken and noodles into slow cooker. If desired, add canned broth in slow cooker also and let cook until the noodles are nice and tender. You can put your slow cooker on high or low depending on whatever time you think you shall need the soup.