Homemade Chicken soup w/ homemade noodles

1.5 cup Flour - Gold medal all purpose flour
7 medium Egg, fresh, whole, raw
5 cup Bok Choy, raw-shreaded
2 large (7-1/4" to 8-1/2" long) Carrots, raw
3 cup Green Beans (snap)
1 cup Corn, Trader Joe's Cut White, frozen (by HEATHERHASJOY)
5 tbsp Parsley
4 serving Chicken Breasts - Omaha Steaks (4 oz.) (by KURTALB1)
1 cup Swanson Chicken Broth 99% Fat Free
.25 cup Butter, salted
9 tsp Better Than Bouillon - Chicken Base (by OXYMORA)
1 cup, chopped or diced Roasting Chicken, light meat

Cut up all your veggies and chop the parsley and have them ready. Saute chopped onion, minced garlic and cubed raw chicken in the butter. When chicken browned add broth, veggies and remaining fresh parsley. Add more water to cover. Bring to boil. Add bouillon to taste. Add homemade noodles (recipe below). Scramble some eggs (I used 4 medium). drizzle the egg into the bubbles of the boiling soup.

NOODLES: I make these ahead and have them ready. 1-1/2 cup flour, 3 medium eggs, 1 tbls dried oregano, 1-1/2 tbls dried basil, 1-1/2 tbls fresh parsley, a little salt. Mix together. Keep putting flour on dough to keep it from sticking too much to your hands. When pliable, take pieces at a time to roll out. Roll it out as thin as you can. Cut into 1-inch x 1/2' strips with pizza cutter. Drop individually into the boiling soup. Cooks in just a few minutes.

Serving Size: makes 26 one cup servings

Number of Servings: 26

Recipe submitted by SparkPeople user SUELAWOFFICE.