1 ½cupcooked chicken dicedI use meat from leftover roasted chicken
Fresh parsleychopped
Instructions
Make the homemade noodles, in a mixing bowl combine flour, salt, egg, and milk. Mix until you produce a slightly sticky ball of dough. Flour the counter and roll out the dough to 1/8-inch thickness. You want them very thin because they thicken when cooked.
Cut noodles (I use a pizza cutter) to the desired size and place them on parchment paper.
Set aside and allow the noodles to dry out on the counter for at least 1 hour before adding them to the soup.
Meanwhile prepare the soup by sautéing the onions in butter or olive oil in a large Dutch oven stirring often, until soft, about 5 minutes.
Add carrots, celery, garlic and thyme (or basil) and cook, stirring constantly, for 1 minute.
Add broth bouillon and bay leaf and chicken then season with sea salt and freshly cracked pepper, to taste. Bring to a boil then reduce heat and simmer for 45-60 minutes, or until veggies are tender.
Add the noodles to the soup and cook, until tender.
Add fresh parsley then taste and re-season if needed. Serve and enjoy.