Homemade chicken noodle soup

Homemade chicken noodle soup

2 chicken breasts -cooked and chopped

carrots
celery
onion-chopped
8 cups chicken broth (don't use low sodium bc it makes a huge difference in taste)
1 can cream of chicken
pepper to taster
1 tsp basil

boil veggies and broth for about 15 min then add chicken. Add the rest of the ingredients and boil again before adding the noodles. Add noodles last and cook an additional 5 min.

Homemade egg noodles*
these make the soup and they are ridiculously easy to make.
2/3 flour
pinch of salt
1 large egg
1/4 tsp evoo

mix flour and salt and mound in a heap. Make a well and add egg and oil. Stir the egg with a fork until all the flour is incorporated. You may need to use your hands to get it all.
Knead the ball of dough until smooth. Dust with flour and enclose with plastic wrap. Set aside to relax 30-45 min. (I have skipped this step and it still comes out fine).

On a floured surface roll out dough in to 12 inch circle. Cut in half (I like to use a pizza cutter for this). Then cut across the half to make 1/4 inch noodles. Let them dry 30 min before cooking. (I have also omitted this step before when I was in a hurry and they cooked just fine).