2 cooked chicken breasts, shredded/cubed
½ cup celery, sliced
½ to 1 cup carrots, peeled and sliced
64 ounces (or more) chicken stock*
Egg noodles (see below)
Boil chicken breasts until cooked; cool, and cube. Strain water used to boil chicken; use in soup as stock. Add chicken stock, celery, carrots, parsley flakes, and chicken to large pot. Season with salt, pepper, garlic powder. Simmer. Cook until vegetables are tender. Add noodles, cook an additional 15 minutes.
*May substituted with water and chicken bouillon to make stock.
2 cups flour
3 egg yolk
2 teaspoons salt
¼ to ½ cup water
Put flour in bowl and make a well in the center. Add egg yolks, egg, and salt; mix thoroughly. Mix in ¼ cup water. Add additional water if needed. Mix until dough is stiff but easy to roll.
Flour counter. Place dough on counter and dust with flour. Roll dough with rolling pin until the size of a cookie sheet. Spread with a coating of flour, roll opposite sides to form adjacent rolls. Cut ¼” to 3/8” noodle with sharp knife. Uncoil noodles and let dry two hours.
Break noodle into smaller pieces. Add to soup or cook in boiling salted water for 12 to 15 minutes, drain. Makes six cups.