Chicken Noodle Soup w/Homemade Noodles

Cover boneless skinless chicken breasts with water.
Add spice to taste.  Suggestions:  basil, oregano,
rosemary...
Bring to a boil and cook for approx. 30 min.

Refrigerate overnite.  This will make it easier to
remove the fat and shred the chicken.  Save the
water to cook the soup in.

Skim off the fat.

Shred the chicken.
(You can skip the above steps and use canned chicken)

Cut up celery, carrot, and onion and cover with water.

(Start with the water from the chicken and add to it)

Add spice to taste.  Suggestions:  basil, oregano,

rosemary...

Bring to a boil and cook for approx. 15-20 min.

The vegetables should not be fully cooked at this point.

They will cook further with the noodles.

You can add dried or refrigerated garlic also.

Sam's carries McCormick Chicken Base which is a great

item to keep on hand for making soups.

Make the noodles.

In a large bowl, mix 1 cup flour, 1 egg and

1 half eggshell fill with milk for each 'batch'

(I make 3 batches)

Mix with a fork or a spatula until the mixture holds together.

At this point, knead a few times.

Roll out between 2 sheets of waxed paper.

I used a plastic cutting board.

Cut into strips with a pizza cutter.

If you want to make the noodles ahead of time, you can lay them

out on waxed paper.

Then roll them up and put in the frig til you're ready to cook

the soup.

To finish the soup, bring it to a rolling boil and add the noodles.

The water level should be at least twice as high as the level of

the chicken and vegis.

Drop the noodles in separately so they don't stick together.

Cook for approx. 15 min til the noodles are done.

Enjoy!