Place chicken in a large pot and cover with water. Add the celery, onions, bay leaves, boullion, and seasonings.
Bring water to boil. Reduce heat and simmer for about 2 hours or until the chicken is tender.
Take chicken from the pot and Remove the skin and bones. Tear the chicken into pieces. Set aside.
Discard the vegetables.
In a large bowl, combine 3 cups of flour, 1 cup of cooled broth and the two beaten eggs. Stir together until combined. The dough will be sticky.
Turn the dough onto a floured counter ( I like to use a silpat) and gently knead in a bit more flour.
Roll the dough out thinly. Cut into “noodles” with a pizza cutter. Don’t worry about even shapes.
Bring the broth back to a boil and add the sliders. It is OK to add a bit of flour to the broth as well to help thicken. Reduce the heat and let the sliders simmer for about 20 minutes. Add the chicken back into the pot and serve.