Welcome to my first Good Eats column.

This week, I bring you an old family recipe for chicken noodle soup. I warn you, make a large batch because this stuff goes fast. My mom laughs, because in our house the recipe that yields enough for 10 people is usually gone in a matter of hours.

So what makes this soup so good? It's hard to pick out just one thing. I love the giant, fluffy noodles. My brother, Mike, loves the broth.

Before you attempt to make this, I warn you there aren't many measurements included. When my mom makes it she goes by feel and taste, as her mother before her and her mother's mother did.

"My Grandma Flossie didn't believe in measurements," said my mother, Colleen Meier of White Lake. "She was an amazing cook and just eyeballed everything. I don't ever remember her using measuring cups or spoons. Even when she made divinity at Christmas, she didn't use an electric mixer or candy thermometer. I don't how she did it, but everything she made always tasted so good."

So, don't be nervous. Get ready to get your hands dirty and follow along in the photo gallery for step-by-step directions to, and this is no exaggeration, the world's best chicken noodle soup.

For this soup you will need:

1 bag of baby carrots

1 large can of sodium free chicken stock

1 whole chicken (remember to remove the insides)

Roughly 1/2 tablespoon of garlic salt

Roughly 2 tablespoons each of poultry seasoning and ground sage

Roughly 1 teaspoon each of salt and pepper

10 or more eggs

At least 4 cups of flour

1 cup of milk

3/4 cups of corn starch