Mix all noodle ingredients together.
Knead dough until all flour is incorporated (I use my kitchen aid mixer with a paddle attachment)
Let dough rest 10 minutes.
Roll out onto floured surface until about 1/16 inch thick. Cut into strips.
This recipe makes enough to do two batches of soup. It freezes really well. So I just lay out half of the noodles on a pan covered in foil and freeze overnight. Then store them in a ziplock bag in the freezer for a future meal.
Add broth, chicken, carrots and celery to large soup pan. Add any additional spices. I like to add Thyme, Oregano, a bay leaf and basil.
Bring to a boil.
Add noodles slowly. Allow them to cook about 7 minutes.