Chicken Noodle Soup with Homemade Noodles

Is there anything more comforting than Chicken Noodle Soup? Carrots, onions, celery...the smell is enough to bring you back. This recipe uses dark and white meat from a rotisserie chicken, and homemade egg noodles (or you can totally use store-bought). It's nostalgia in a bowl!

subheading: For the noodles:

1 and ¼ cups flour, spooned and leveled

¼ teaspoon kosher salt

1 large egg

¼ cup milk

2 teaspoon softened butter

subheading: For the soup:

3 tablespoons butter

1 large onion, chopped

1 and ½ cups celery, chopped small

6 to 7 medium carrots, chopped (2 cups, or even a little more)*

1 and ½ teaspoons kosher salt

2 cloves garlic, crushed and minced

10 cups water

3 tablespoons Better Than Bouillon Chicken Base

2 to 3 thyme sprigs, or ¼ teaspoon dried thyme

1 teaspoon basil

1 teaspoon oregano

½ teaspoon poultry seasoning

3 to 4 cups shredded rotisserie chicken

4 to 6 bones from the rotisserie chicken

salt and pepper, to taste

fresh chopped parsley, to garnish

Directions at thefoodcharlatan.com

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