Ingredients:
Broth...
-3 "32 ounce" containers of low sodium chicken broth
-2 rotisserie chickens (pull off and shred) or cooked and shredded chicken breast is fine too
-2 tablespoons olive oil
-1 large onion chopped up
-salt and pepper
-4 large organic carrots sliced
-1 whole package of organic celery sliced
-salt and pepper to taste
-1 teaspoon turmeric (optional)
Noodles:
-4 cups flour
-2 eggs
-2 teaspoons of salt
-1 cup chicken broth
-2 tablespoons melted butter
Directions:
Saute onions, carrots and celery in olive oil over medium heat until soft
Add chicken broth and shredded chicken and bring to a boil
While waiting for broth to come to a boil make your noodles by combining all noodle ingredients above in a bowl
Using a rolling pin, roll out your noodle dough to about a half of an inch thickness. Using a pizza cutter cut up your noodles into strips and let them sit on the counter to dry out a little bit until your broth is boiling
Add your noodles to your boiling broth and cook for about 10 minutes until your noodles are cooked
Store the extras for leftovers the next day or bless your neighbors or friends with some!