Chicken Noodle Soup with Homemade Noodles
1 precooked rotisserie chicken
2-3 Bay leaves
3-4 whole peppercorns
1 medium onion, quartered
2-3 Chicken bullion cubes
Carrots to your liking, chopped into small pieces
Celery to your liking, chopped into small pieces
Salt and Pepper
Remove all usable meat from your precooked rotisserie chicken and set aside. Discard any skin or fat. Place the chicken carcass/bones in a large stock pot. Fill pot with water until the whole carcass is covered. Add 1 medium onion that has been quartered, bay leaves, and peppercorns. Simmer for about 2 hours. Add 2-3 bullion cubes and let dissolve. Remove chicken carcass and pull off any usable meat that might still be attached. Strain broth into a large bowl. I strained mine a couple of times just to make sure I got everything out.
In a large skillet, add a couple tablespoons of olive oil or butter and precook your carrots/celery. You will want to get the vegetables to a semi tender stage which takes about 10 minutes. Add the vegetables and the shredded chicken that you removed before cooking the carcass to your pot of broth. Bring to a simmer. Add noodles and cook until noodles are tender.
Homemade Egg Noodles
2 eggs, beaten
4 Tbsp. water
1 tsp. salt
1 1/2 - 2 cups. flour
Combine egg, milk and salt. Add flour to make a stiff dough. Roll out thin on a lightly floured surface. Cut into strips with a pizza cutter.
Let dry about 2 hours, turning after 1 hour. Don't worry too much about letting them dry the full 2 hours. Just adjust the cooking time of the noodles. The longer they dry the longer they take to cook. Keep in mind that noodles expand and will soak up a lot of your liquid in the soup. Just add more water and a bullion cube or a can of chicken broth to even out the liquid to noodle ratio.