Chicken Noodle Soup with Homemade Egg Noodles

This is my son's favorite and most requested dinner. I remember making homemade egg noodles with my mom and love the memory I have of rolling out the noodles with her. We don't always make homemade noodles, sometimes we just add in Reams frozen egg noodles or dry egg noodles but our favorite are definitely the homemade ones and they don't require a lot of extra work. We've frozen the noodles before and then added them in and it works great. 

Ingredients for soup: 

• 1 Tb butter
• 1 medium onion, chopped
• 1 cup chopped celery, chopped 
• 5 (14.5 oz) cans chicken broth
• 1 lb cooked chicken, chopped (we often use canned chicken or rotisserie chicken, if we don't have either I bake about 4 chicken breasts in the oven)
• 1 cup carrots, chopped
• 1 cup peas
• 1 tsp basil
• 1 tsp oregano
• salt and pepper to taste

Directions: 

1. In a large stock pot over medium heat cook onion and celery in butter for 2-3 minutes then add broth, chicken, vegetables and seasoning. 
2. Bring to a boil then reduce heat and let simmer while making noodles, about 20 minutes. 

Ingredients for Egg Noodles:

• 2 1/2 cups flour
• 1 tsp salt
• 2 eggs, beaten
• 1/2 cup milk
• 2 Tbsp butter

Directions:

1. In a large bowl stir together ingredients and knead for about 5 minutes.
2. On a floured surface roll out dough into desired shape and length.
3. Add into soup and cook about 10 minutes.