1) Wash the chicken well and place it in a large pot. Cover it with water and add the chopped vegetables, bay leaves, salt and pepper to it. Bring it to a boil, then reduce the heat and simmer for about 2 hours or until meat comes away easily from the bone. Remove the chicken from the broth and strain the liquid. Reserve the broth and discard all vegetables.

2) When the chicken is cool remove the meat from the bones and all of the skin, keeping the chicken meat in reasonably large pieces.

3) To make the noodles (sliders): Beat the egg with some of the cooled broth, and measure out the flour, work the egg mixture into the flour by adding broth as required until the dough forms a ball. Kneed the ball for a few minutes. Roll out the dough on a floured surface. Cut the dough into strips about 1 1/2 inches wide and 3 inches long. Don't worry if they are irregular in shape. Leave any excess flour on the noodles.

4) Bring the reserved broth to a rapid boil, add the noodles and let them boil for about 5 minutes. Reduce the heat, add the cut up chicken and simmer until the broth is very thick like gravy (add a little flour to thicken if required). Add salt and pepper to taste.