Sister Swhwendiman Mom's Chicken Noodle Soup

2-3 lbs Chicken Breast-(can use any chicken you want, Turkey bones and Chicken bones work well too)

8 C chicken stock-(can use water and bullion, or canned chicken broth)

1 large onion-chopped

2 large carrots peeled and sliced (can use baby carrots too-just lots of them)

2 stalks of celery-sliced

Sea Salt-to taste-the secret ingredient that makes it taste good

Homemade noodles-the other secret ingredient that makes it the best

Boil Chicken in stock for about 1 hour (can slow cook in a crockpot for several hours.  This works well if you want the chicken to shred, then you will get chicken in every bite of soup)

Remove all chicken from stock and let cool slightly.  If using a bones, peel all chicken off bones and shred chicken.  Return all chicken to Chicken stock.  Add onion, carrots, celery.  Boil at a slow boil for 30-40 minutes.  Add enough sea salt to taste.(usually about 1-2 teaspoons)

Add Homemade noodles as directed below.  Enjoy.  

Homemade noodles

2 C Flour

1 egg-slightly beaten

2-4 T water-add 1 T at a time

Measure flour in bowl-(can use a dough hook mixer if wanted.  I just use a glass measuring bowl and get my hands into it to mix.) In a measuring cup, mix egg and 2 T water.  Mix into flour.  If needed add more water, but you want the dough to be a very stiff, like play dough consistency, but everything moist.  Roll dough out to 1/8" thick on a floured surface.  Use a pizza cutter wheel and cut into 1/4" wide strips.  Cut the other way about 2-3" length.  Deposit in boiling soup about 20 minutes before you plan to eat.  Keep soup at a low boil for about 15-20 minutes.  (You can double this noodle recipe if you like more noodles.  You can also make them bigger or smaller, depending on your preference)