Chicken Noodle Soup with Handmade Egg Noodles Recipe!

 Chicken Noodle Soup with Handmade Egg Noodles Recipe!
This is the best chicken noodle soup on the earth.  It is the reason you want chicken noodle soup when you are sick.  This is fabulous with the thick chewy noodles.  This also freezes well, so you can make a big batch ahead of time and keep it for a sick day.

 I posted about it when I first started my blog, but did a crappy job with the pictures and the recipe.
So this is the new and improved recipe post.
In a big soup pot:
8 cups of chicken broth
1 rotisserie chicken off the bone
1 bunch of celery chopped
25 baby carrots chopped
1-2 large onions diced
Bring to a boil.
Next get to work on the egg noodles:
2 cups of flour
1 1/2 teaspoon salt
(mix in mixing bowl)
Push the flour to the edges of the bowl
Crack 3 eggs in the middle and mix into the flour making a stiff dough.
Roll out on floured surface, super thin...as thin as you can.
Then use a pizza cutter to cut the dough into thin strips.  The beauty of homemade noodles are the varied sizes of noodles...thick and thin, so yummy.

 Separate the noodles to dry for 5 minutes.
(I tried this in the humid south and it did not work well to dry, but they turned out great anyway...you could put them in a warm oven.)

 After drying 5 minutes, add the noodles to the pot of goods and let it boil on med/high for 30 minutes to cook the noodles.

 Add salt and pepper to taste.  Serve and enjoy!

 Save some for later, it's so yummy!
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This post published on Doodlecraft first