Homemade Chicken Noodle Soup

From The Girl Who Ate Everything

Egg Noodle Ingredients:

• 1 1/4 cups all-purpose flour
• 1 pinch salt
• 1 egg, beaten
• 1/4 cup milk
• 1/2 tablespoon butter, softened

Soup Ingredients:

• 2 tablespoons butter
• 3/4 cup chopped onion
• 3/4 cup chopped celery
• 1 cup sliced carrots
• 2 garlic cloves, minced
• 9 cups reduced-sodium chicken broth (see note)
• 2 cups uncooked egg noodles (store-bought or homemade recipe above)
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• (optional) dash of poultry seasoning
• salt and pepper to taste
• 2 cups cooked and shredded chicken breasts

Instructions:

1. For the noodles: In a large bowl, stir together the flour and salt. Add the beaten egg, milk, and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes.
2. On a floured surface, roll out to 1/8 or 1/4 inch thickness. Cut into desired lengths and shapes.
3. Separate and allow to air dry before cooking. For best results, let them air dry for a couple of hours but I've been in a rush and only let them dry 30 minutes and they were fine.
4. For the soup: In a large pot over medium heat, melt butter. Cook onion, celery, and carrots in butter until just tender, 5 minutes. Add the garlic and cook for an additional minute. Pour in chicken broth and stir in noodles, basil, oregano, (optional) poultry seasoning, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes. Stir in the chicken and cook until heated through. Serve.