Homemade Chicken Soup
    For the noodles
    1 and 1/4 cups flour, spooned and leveled
    1/4 teaspoon kosher salt
    1 large egg
    1/4 cup milk
    2 teaspoon softened butter

    For the soup
    3 tablespoons butter
    1 large onion, chopped
    1 and 1/2 cups celery, chopped
    5 Medium Carrots, Chopped
    1 and 1/2 teaspoons kosher salt
    2 cloves garlic, crushed and minced
    2 Quart Boxes of Chicken Broth
    2 Tablespoons of Olive oil
    1/4 teaspoon dried thyme
    1 teaspoon oregano
    1 teaspoon poultry seasoning
    3-4 cups shredded rotisserie chicken
    salt and pepper, to taste
    fresh chopped parsley, to garnish

    For The Noodles
    1. In a large bowl, stir together the 1 ¼ cups of flour and 1/4 teaspoon salt.
    2. In a small bowl beat the 1 egg and ¼ cup milk together with a fork.
    3. Add the liquid to the flour. Add a couple teaspoons of softened butter.
    4. Combine with a wooden spoon until it has come together,  (Or turn it out onto a flour-dusted surface and knead with your hands.)
    5. Knead for about 5 minutes.
    6. Cover and let rest for 5 minutes.
    7. Use a rolling pin to roll the dough into a rectangle that is 1/8 inch thick. You want it to be pretty thin because the noodles puff up a bit in the soup.
    8. Use a pizza cutter to slice the dough into thin strips. You want them to be about 2-3 inches long and 1/4 or 1/2 inch wide. You can of course make them any shape you want! You want them to be uniform is size though, so that they cook evenly.
    9. Separate the noodles so they are not touching and can dry out.
    10. Let the noodles dry for 45 min.

    For the Soup
    1. In a dutch oven or large saucepan, heat 3 tablespoons butter over medium heat until melted.
    2. When it is hot, add the 1 chopped onions, chopped 1 ½ cups chopped celery, and 5 chopped carrots. Season with 1 & 1/2 teaspoons salt.
    3. Saute for about 10 minutes, stirring occasionally.
    4. Add the minced garlic and saute for 1 more minute.
    5. Add the 2 Boxes of Chicken Broth
    6. Add ¼ teaspoon thyme, 1 teaspoon oregano, and 1 teaspoon poultry seasoning.
    7. Add the 3-4 cups of shredded rotisserie chicken.
    8. Add 2 tablespoons of Olive Oil
    9. When the mixture comes to a boil, lower to a simmer and cook partially covered for 15 minutes.
    10. Turn the heat to high again and bring up to a boil.
    11. Add the homemade noodles.
    12. Lower to medium heat and cook, stirring occasionally, until the noodles are al dente. 13. About 6-8 Minutes
    14. Season with additional salt and fresh cracked pepper.
    15. Garnish each bowl with fresh parsley