Chicken Noodle Soup With Homemade Noodles

Soup:
8 cups homemade chicken stock (or store bought)
1 tsp olive oil
1/2 onion diced
1-2 cloves of garlic diced finely
1 1/2 cups of carrots diced
3 stalks of celery diced
2 tsp good chicken bouillon (I use Herb Ox)
1 bay leaf
Sea Salt and fresh cracked pepper, to taste
1/2 tsp dried thyme or basil
1 1/2 cup cooked chicken diced (I use meat from leftover roasted chicken)
Fresh parsley, chopped

Noodles:
2 cups of flour
3/4 tsp salt
1 egg
1/4 to 1/3 cup of milk

Soup:
Sauté onions in olive oil until soft, about 3-4 minutes. Add garlic & cook for 30 seconds. Add broth & the remainder of ingredients. Cook over medium low heat for 1-2 hours.
Noodles:
n mixing bowl combine flour, salt, egg and milk. Mix until you produce a slightly sticky ball of dough. Flour the counter and roll out dough to 1/8 inch thickness. You want them very thin because they thicken when cooked. Cut noodles (I use a pizza cutter) to desired size and place on wax paper. Let the noodles dry out on the counter for at least 1 hour before adding them to the soup.
About 30 minutes before serving soup, drop noodles in and cook. Add some fresh chopped parsley right before serving. Enjoy.

Nutritional information for soup only: calories:129.3, fat: 4.7g, sat fat: 1.1g, poly fat: 0.9g, momo fat: 2.5g, cholesterol: 21.5mg, sodium 422.4mg, potassium: 371mg, carbs: 10.3g, dietary fiber: 1.1g, sugars: 3.9g, protein: 11.0g.

Number of Servings: 10

Recipe submitted by SparkPeople user COMMANDERMANDER.