Chicken Noodle Soup

Originally posted on https://www.garvinandco.com/2020/10/homemade-chicken-noodle-soup/

Ingredients

• Soup Ingredients:
• 1 bag of carrots, diced
• 1 full stalk of celery, diced (maybe more)
• 4 – 32 oz. boxes of Chicken Broth *(set one box to the side)*
• 2 lbs of pulled rotisserie chicken
• 1 bay leaf
• 1/2 stick of salted butter
• pink himalayan sea salt to taste
• Noodle Ingredients:
• 2 ½ cups all-purpose flour
• ½ tsp of salt
• 2 large eggs, beaten
• ½ cup milk
• 1 tablespoon softened butter

Directions

• Add the carrots, celery, chicken, bay leaf, butter, and only 3 boxes of the chicken broth to your crockpot. Set the fourth box of broth to the side to add to your soup at the end if needed or for leftovers.
• Add 1 tsp of sea salt to start. The total amount used will vary depending on personal taste and how much salt is in your broth.
• Cook on high for 5-6 hours
• About two hours before you want to eat, prepare your noodles.
• To make the noodles, stir together the flour and salt in a large bowl. Add the beaten egg, milk, and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes.
• On a floured surface, roll out to 1/8 or 1/4 inch thickness. Cut into small stars or your desired shape (or just long strips for traditional noodles).
• Allow the cut dough to air dry for 30 minutes.
• Add your noodles to the crockpot 30 minutes before you’re ready to eat, be sure to add noodles individually and stir often so they do not stick together.
• *After adding the noodles, whip up your favorite mashed potato recipe*
• Before serving your soup over mashed potatoes, remove the bay leaf and add additional salt or broth as needed.