Press the noodle dough through a slotted spoon.

This is the time of year when a lot of folks who thought they escaped the Crud over the Winter come down with a bad cold or flu. We managed to escape this year but we know a lot of folks who didn't so we wanted to share our recipe for a warm brothy bowl of love. Made with our own Chicken Necks and Backs and Laurie's Grandmother's method for Noodles - "Rivvels" as she called them - similar to spaetzle. It will warm you to your core and cure whatever ails you!

     1. Heat 4 Tablespoons Olive Oil or Coconut Oil in a large soup pot. Add two whole Chicken Necks and Backs (or two pounds of other chicken carcass bones). Stir to brown, add 10 cups of water, season with salt and pepper and cover. At this point you can add as much chopped Garlic and/or Onions but they can be added later, too. Simmer for at least 2 hours and up to 4 hours. Allow to cool then drain the bones and pull as much meat off of them as you can get, depending on the cooking time often the cartilage completely breaks down (that's the good gelatin you want!) so it's more like picking the bones out of the meat and broth.
     2. Prepare some more veggies: we like to add diced Carrots, Onion, Turnips and Rutabaga as well as chopped Kale or Cabbage and several cloves of Garlic. The amounts are really up to you, we like a nice thick soup chock-full of nutrients.
     3. Add the Vegetables to the Broth and Chicken and simmer for 20 minutes or until the root veggies are cooked through.
     4. To make Grandma's Rivvels: in a small bowl mix together 1-1/4 cup All-Purpose Unbleached Flour, 2 Eggs beaten, 1/4 cup Milk, salt and pepper. Mixture should be thick but wet and sticky. Use a slotted metal spoon and press the dough through the holes with another spoon and into the simmering soup. Cook for another 5-10 minutes before serving.