Chicken Soup with Homemade Noodles

SOUP
2 TBS butter
1 medium onion, diced
3/4 cup celery, diced
1 cup sliced carrots
2 cloves garlic, minced
9 cups chicken broth  (or Better Than Bouillon w/ added water)
2 cups uncooked homemade egg noodles ( or Aunt Mae's recipe, or store bought)
1/2 tsp dried basil
1/2 tsp dried oregano (optional)
1/4 tsp poultry seasoning
Salt and Pepper to taste
2 cups cooked and shredded chicken  (rotisserie is easy!)

In a large pot over medium heat, melt butter.
Cook and stir onion, celery, and carrot in butter until just tender, about 5 minutes
Add garlic and cook an additional minute.
Pour in chicken broth and bring to a boil.
Stir in noodles and seasonings.
Return to boiling; reduce heat and simmer 20 minutes.
Stir in cooked chicken and heat through.
Serve.


HOMEMADE NOODLES (This is not Aunt Mae's recipe - it was with the soup recipe)
1 -1/4  cups all-purpose flour
1 pinch salt
1 egg, beaten
1/4 cup milk
1/2 TBS butter, softened

In a large bowl, stir together flour and salt.
Add the beaten egg, milk, and butter.
Knead dough until smooth, about 5 minutes.
Let rest in a covered bowl about 10 minutes.
On a floured surface, roll out to 1/4" - 1/8" thickness.
Cut into desired length and shape.
Separate and allow to air dry before cooking.
**For best results, allow to dry about 2 hours, but if in a hurry, 30 minutes will do.