Place the chicken, onions, celery, carrots and bouillon on a large stock pot and cover with water.
Bring to a boil, then reduce heat so water maintains a gentile simmer.
Cook chicken for 1 hour or until cooked through.
While the chicken is cooking you can skip to making the noodles.
Once the chicken is done, remove from bone and spread into medium pieces-discard bones and skin.
Pour chicken broth through a fine mesh sieve (May line with cheesecloth or a coffee filter if you like, I don’t). Reserve 6-8 cups of broth. If you don’t have enough broth, add some canned chicken broth.
Mix flour, baking soda and salt together in a bowl. Cut shortening into flour mixture with your fingertips until it resembles small peas.
Add milk-a 1/4 cup at a time, you probably won’t need the whole cup-and stir until a ball of dough just begins to form, be careful not to over mix.
Roll out dough onto a floured surface that you don’t mind cutting on. Roll 1/4 inch thick.
Using a pizza cutter or sharp knife cut dough into rectangles about 1 inch wide by 3 inches long. Place strips on wax paper and allow to dry a bit, at least 30 minutes or several hours.
In a large pot over medium low heat, bring broth to a gentle simmer and drop in noodles.
Cover and let cook 8-10 minutes. Reduce heat to low and add chicken. Allow to cook until thickened, about 20-30 minutes. If you want your broth thicker, mix cornstarch and water together, bring broth to a boil and add in cornstarch mixture. Reduce heat to a simmer, let thicken. Season generously with salt and pepper.
