• Fill a large crockpot with water, chicken bouillon paste, spices, salt and 2 Bone in, skin on chicken breasts (fresh or frozen is fine!) Allow to cook on high for 4 hours. The chicken is ready when it is really tender and easily comes off the bone.

  Shred Chicken and set aside. Strain your chicken broth to remove fatty chunks. Taste it and see if you need to add a bit more salt and a little extra chicken paste in. Add broth to a large pot on the stove.

  Simmer your veggies and add your egg noodles to the broth. Boil 3-6 minutes until they are cooked through. Fresh pasta cooks more quickly than boxed!

  Once done, thicken soup with a "slurry" (thickened mix) of water and corn starch if you like a thicker broth consistency. We love it and feel this gives it more of a homemade touch!

  Add back in the shredded chicken and stir until it is all combined. Serve hot.

  Store leftovers for up to 3 days covered in the fridge. Reheat on medium low and add in water to thin broth if desired.

  *If you are using rotisserie chicken, skip step 1 & 2 and substitute 64 ounces (2 boxes) of Pacific Foods Chicken broth with the remaining 6 cups of water. Add spices and salt. Add chopped veggies and simmer 5-7 minutes. Bring to a boil and add egg noodles and boil for 3-5 minutes. Add shredded rotisserie chicken.

  *If this is too much soup for you, this soup can be made in any portion size! Feel free to half or quarter the recipe.

Handmade Egg Noodles

• 2 cups all purpose flour

  2 Tablespoons olive oil

  2 Eggs, beaten

  1 teaspoon salt

  5 Tablespoons water

  Mix well and knead dough just barely until incorporated. Roll out to 1/8" thickness and cut into desired noodle size with a pizza slicer. I like to allow my noodles to dry on the counter (yes this is okay even though they have eggs). Toss into boiling broth and cook for 3-5 minutes.

Pasta Machine Pasta

• Follow pasta and beyond machine directions and recipe for basic pasta. This will make a double batch and you can freeze the extra noodles in a ziplock bag!