Chicken Noodle Soup with Homemade Noodles

Ingredients

Soup

• 8 cups homemade chicken stock (or store bought)
• 1 tsp olive oil
• 1/2 onion diced
• 1-2 cloves of garlic diced finely
• 1 1/2 cups of carrots diced
• 3 stalks of celery diced
• 2 tsp good chicken bouillon (I use Herb Ox)
• 1 bay leaf
• Sea Salt and fresh cracked pepper, to taste
• 1/2 tsp dried thyme or basil
• 1 1/2 cup cooked chicken diced (I use meat from leftover roasted chicken)
• Fresh parsley, chopped

Noodles

• 2 cups of flour
• 3/4 tsp salt
• 1 egg
• 1/4 to 1/3 cup of milk

Directions

1. Soup Broth
2. Saute onions in olive oil until soft, about 3-4 minutes. Add garlic & cook for 30 seconds. Add broth & the remainder of ingredients. Cook over medium low heat for 30 minutes.

Noodles

1. In mixing bowl combine flour, salt, egg and milk. Mix until you produce a slightly sticky ball of dough. Flour the counter and roll out dough to 1/8 inch thickness. You want them very thin because they thicken when cooked. Cut noodles (I use a pizza cutter) to desired size and place on wax paper. Let the noodles dry out on the counter for at least 1 hour before adding them to the soup.
2. About 30 minutes before serving soup, drop noodles in and cook. Add some fresh chopped parsley right before serving. Enjoy.