Chicken Soup with Stuffed Noodles

1 broiler-fryer chicken (3 to 3-1/2 pounds), cut up
2-1/2 quarts water
2 teaspoon salt
1/4 teaspoon pepper
4 medium carrots, sliced
2 celery ribs, sliced
1 medium onion, diced

Noodles
1-1/4 cups all-purpose flour
1 teaspoon salt
1 egg
5 tablespoons water
1 teaspoon vegetable oil

Filling
2 eggs
1-1/4 cups seasoned bread crumbs
3 tablespoons butter or margarine, melted

Place chicken, water, salt and pepper in a large soup kettle. Cover and bring to a boil; skim fat. Reduce heat; cover and simmer 1-1/2 hours or until chicken is tender.

Debone chicken and cut into chunks; return to broth. Meanwhile, for noodles, mix flour and salt in a medium bowl. Make a well in the center. Beat together the egg, water and oil; pour into well.

Stir together, forming a dough. Turn dough onto a floured surface; knead 8-10 times. Roll into a 16-in. x 12-in. rectangle. Combine filling ingredients; mix well.

Sprinkle over dough to within 1/2 in. of edge; pat down. Moisten edges with water. Roll up jelly-roll style from long end; cut into 1/2-in slices. Add noodles to gently boiling soup and cook for 6-8 minutes or until tender. Makes 10 servings (2-1/2 quarts).