Place the uncooked chicken thighs in a saucepan with 16 cups water (4 quarts), 1 tablespoon of salt and the butter. Bring to a boil and then turn down to simmer. Simmer for 1 hour (or until chicken easily separates from the bone).

Remove from stove and take the chicken out of the water and save the water. This is the broth you will use to cook the noodles in later. Let the chicken cool and then take it off the bone and tear into small pieces, set the chicken aside.

In a bowl beat the eggs stirring in 1/2 tablespoon salt.

Add flour and water slowly to the well beaten eggs. Start working the flour into the eggs with your hands and kneading until you form a dough ball. Don’t knead to long. This will make the noodles tough.

I place two sheets of wax paper on the table overlapping to form a square and sprinkle with flour.(see note below) This is the work surface I use to roll the dough out until it is 1/8 to 1/4 inch thick. Then cut the dough using a pizza cutter or knife into strips about 1/4 wide. Let dry for a few minutes.

Add the chicken back to the broth you made earlier and place on the stove. Bring to a boil.

Drop the noodles a few at a time into the boiling chicken and broth. After all noodles are placed in the broth turn down to a simmer for 20 minutes. Stir gently occasionally to keep from sticking.

Serve warm. They will thicken if you place it in the refrigerator but you can add some chicken broth when reheating to thin them down. (We love to eat them cold as a midnight snack)

***Note - The wax paper is optional it just makes clean up easy. If you wet the table by wiping with a damp cloth first the paper will stick to the table. When your done fold it up and throw it away. It is that easy. ***

You can make the noodles with store boughten chicken broth and it is almost just as delicious. Add a few pads of real butter to make the broth richer.