Chicken Noodle Soup (Crystal)

 This is so good. It's my go to. And it's great to take to people with a fresh loaf of french bread or a baguette. Yum.

• cooked chicken-I always use the leftover half of the breast from the Costco rotisserie chickens, but any cooked chicken will work. As much as you like.

• a few stalks of celery chopped

• 3 or 4 real carrots chopped

• white or yellow onion diced

• 6 Tablespoons Better than Bouillon (it's a little jar that you get next to the spices at Costco)

• 1 egg

• 2 Tablespoons water

• 1/4 teaspoon salt

• dash pepper

• 1 cup flour

Boil 2 quarts of water. Once boiling add the Better than Bouillon. Chop up your veggies and saute them in a separate pan with a little olive oil or butter depending on your mood. Sometimes I sprinkle with garlic powder and fresh pepper, but sometimes not. Just saute them until the onions start to become clear. Then transfer to your boiling chicken broth. Let the veggies simmer until almost tender.  Make noodles and add them to your soup. Make sure it's boiling when you add the noodles and keep it simmering for at least 15 minutes to cook the noodles. Then add cooked chicken and when the chicken is heated through...enjoy!

To make noodles:

Beat the egg with a fork. Add the 2 Tablespoons of water, the salt, pepper, and then the flour. Mix with the fork. Gather it up and knead slightly (not very much at all or you'll end up with tough noodles). Roll it out flat with some flour and cut into thin strips. Or thick if you like that sort of thing. I use a pizza cutter and just cut them 1/4 inch thick and maybe 3 inches long. Throw into boiling soup and cook for 15 minutes.