Step 1

Make your egg noodles (recipe below) so that they can dry while you're making the soup.

Step 2

Place a large pot over medium heat and add olive oil. Add vegetables and garlic to the pot and cook until soft, about 5-7 minutes.

Step 3

Add bay leaves and season vegetables with salt and pepper, to taste. Add chicken broth to the pot and raise heat to bring liquid to a boil.

Step 4

Add diced chicken to the pot, return soup to a boil, and reduce heat back to medium. Cook chicken for two minutes then add egg noodles.

Step 5

Cook soup an additional five minutes or until noodles are tender and floating to the surface. Remove pot from heat.

Step 6

Stir in parsley and/or dill. Remove bay leaves from soup and serve hot.

Step 7

Beat eggs until well mixed.

Step 8

Beat in water and salt.

Step 9

Stir in flour with a spoon until combined. Once combined, separate into three balls.

Step 10

Roll each ball out thin and cut into thins strips with a pizza cutter.

Step 11

Let dry on a baking sheet with parchment paper or Silpat to avoid sticking.