Total Time
3hrs 15mins
Prep 45 mins
Cook 2 hrs 30 mins

Home make is always the best, there is not a lot of salt so if you want you can salt to taste.

Ingredients Nutrition

Directions

  1. Place all ingredients for stock in large stockpot.
  2. Bring to a boil, then reduce to a simmer.
  3. Partially cover and simmer for 1 1/2 hours.
  4. Remove from heat and strain the stock through a cheesecloth-lined sieve.
  5. Shred chicken into small pieces and place in a bowl.
  6. Discard the vegetables, or run through a blender and add to stock for a creamy soup.
  7. Simmer the stock for about 20 minutes more.
  8. While the stock is cooking mix flour, salt and flax seeds in large bowl.
  9. In blender add eggs, 1 tablespoon milk, olive oil and butter mixing well.
  10. Pour ingredients from blender into flour mixture.
  11. Mix for about 10 minutes until dough is mixed well.
  12. Separate into 3 pieces and let sit covered for 15 minutes.
  13. Place one piece of dough on a floured counter and roll as thin as possible.
  14. Using a pizza cutter, cut dough into the size noodles you want.
  15. Repeat until all 3 dough balls are used.
  16. Bring stock to a rapid boil.
  17. Add all ingredients from soup list above.
  18. Add chicken.
  19. Add noodles one at a time making sure they dont stick together.
  20. Simmer for 20 minutes stirring often.
  21. Remove from heat and let sit for 10 minutes.
  22. Enjoy.