Chicken Noodle Soup with Homemade Noodles

Start with the soup portion of the recipe. Remove the majority of the meat from the rotisserie chicken (it’s okay if some is left on), and place the carcass in a pot of boiling water (enough to cover the chicken), turn down heat, and simmer for about 30 minutes. Remove the carcass, and add the broth, celery, carrots, seasonings, and chicken. Cook for about 10 minutes, or until vegetables are tender.

To make the noodles, mix the eggs, salt, and milk together in a medium mixing bowl. Add flour until the dough is thick enough to roll out (you will want it to not be sticky anymore). Roll out the dough until it is about 1/4 inch thick. Use a pizza cutter to cut the noodles lengthwise. They don’t have to be perfect—it gives them more character that way. Add the noodles to the soup and cook for another 5-10 minutes, until noodles are cooked through. Yum!