2cupsuncooked egg noodles(store bought or homemade recipe above)
(optional) dash of poultry seasoning
salt and pepper to taste
2cupscooked and shredded chicken breasts
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.
On a floured surface, roll out to 1/8 or 1/4 inch thickness. Cut into desired lengths and shapes.
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.
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.
I really like the Better Than Bouillon Chicken brand for my chicken broth. It's a paste that you add water to. Source: Chicken Noodle soup from Allrecipes. Egg noodles from Allrecipes 3.2.2885