This Chicken Noodle Soup is a tried and true comfort food with carrots, celery, onions, chicken, and homemade noodles. You can make this soup in under 30 minutes!

Yields: 6

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Egg Noodles:

1 ¼ cups all-purpose flour

1 pinch salt

1 egg (, beaten)

¼ cup milk

½ tablespoon butter (, softened)

2 tablespoons butter

¾ cup chopped onion

¾ cup chopped celery

1 cup sliced carrots

2 garlic cloves (, minced)

9 cups reduced sodium chicken broth ((see note))

2 cups uncooked egg noodles ((store bought or homemade recipe above))

½ teaspoon dried basil

½ teaspoon dried oregano

optional dash of poultry seasoning

salt and pepper to taste

2 cups cooked and shredded chicken breasts

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1. For the noodles: In a large bowl, stir together the flour and salt. Add the beaten egg, milk, and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes.

2. On a floured surface, roll out to ⅛ or ¼ inch thickness. Cut into desired lengths and shapes.

3. Separate and allow to air dry before cooking. For best results, let them air dry for a couple of hours but I've been in a rush and only let them dry 30 minutes and they were fine.

4. For the soup: In a large pot over medium heat, melt butter. Cook onion, celery, and carrots in butter until just tender, 5 minutes. Add the garlic and cook for an additional minute. Pour in chicken broth and stir in noodles, basil, oregano, (optional) poultry seasoning, salt and pepper. Bring to a boil, then reduce heat and simmer about 15-20 minutes. Stir in the chicken and cook until heated through. Serve.