Chicken Noodle Soup

Soup

3 Tbs. butter

1 diced yellow onion

2 cups chopped carrots

2 cups chopped celery

2 chicken breasts (about 3/4 lbs)

8 cups chicken broth (four 14.5-oz. cans)

3 bay leaves

1 tsp. soy sauce

1 tsp. dried parsley flakes

Noodles

1 egg

2 Tbs. cold water

1/2 tsp. salt

1 cup flour

Melt butter in a large pot over medium heat; add onion, carrots, and celery. Sautee 5-7 minutes, until they start to tenderize. 

Add remaining soup ingredients; cover and bring to a boil. Simmer for 20 minutes, or until chicken is cooked.

While soup is simmering, make dough for the noodles. Whisk together egg, salt, and water, then gradually add flour. Mix/knead until dough forms into a smooth ball, about 2 minutes. Let rest for 20 minutes.

When chicken has cooked, remove breasts from pot, shred, and return to pot. Bring back to a simmer.

Cut noodle dough in half; roll until thin (1/4 inch) and use a sharp knife or pizza cutter to cut into skinny strips, then across to create 1 - 1.5 inch noodles. Add to simmering soup; noodles have cooked when they float (1-2 minutes).

 From here