HOMEMADE CHICKEN NOODLE SOUP

Soup:

3 quarts water

chicken broth (you can use 20 bouillon cubes, 2 cans of chicken broth, or whatever chicken broth seasoning you have on hand.  I always just put in enough to the desired taste. You can always add more at the end, and as you go.

1/8 c. dried onion

4 c. celery (chopped)

4 c. carrots (chopped)

4 chicken breast cooked & cubed or I use one “ready to eat” full rotisserie chicken and shred it  

*In a large pot, add the chicken base to the 3 quarts water. Bring to a boil. Add onion, chopped carrots and celery. While the vegetables are cooking, I make the noodles:

Noodles:

5 Eggs               ½ c. cold water 

1 tsp. Salt          1/3 c. olive oil

Flour

Beats eggs with wire Wisk. Add olive oil, cold water and salt. With wooden spoon add flour until you have a soft dough. It will be sticky, which makes really good noodles-(instead of having too much flour). I just keep adding flour until it forms a sticky dough. You can always add more flour as you go. But, the least amount the flour the better.

Flour your surface and roll out to ¼ inch thick. Using a pizza cutter- cut the dough into thin (or fat J) strips. (About 2-3 inches long). Drop one at a time into your pot, while the vegetables are still cooking. Add your chicken pieces. The noodles take about 12 minutes to cook depending on the temperature of water. Serve with chopped green onion on top.