Step 1

In the base of a stand mixer fitted with the hook attachment, mix together the 3 C. Flour, 2 Whole Large Eggs, and 1/2 Tsp. Salt.

Step 2

Slowly add in 1/4-1 C. Water until a sticky dough ball has formed.

Step 3

Turn the dough out onto a lightly floured surface and roll it out to be 1/8-1/4" thick then cut into 1x1"-2x2" squares or something close to. Set aside.

Step 4

Place 8 C. Reduced Sodium Chicken Broth, 4 Medium Russet Potatoes, 3 Celery Stalks, 2 Carrots, 1 Onion, and 1 Tbsp. Dried Parsley into a large stock pot and bring to a boil over high heat.

Step 5

Once boiling, drop in the noodles one at a time, stirring in between a few to keep them from sticking together.

Step 6

Reduce the heat to a low boil, cover, and cook for 25 minutes, stirring every so often.

Step 7

Whisk together the 1/4 C. Water and 1 Tbsp. Cornstarch into a slurry.

Step 8

When the noodles are tender, add in the cooked chicken and the cornstarch slurry. Stir to combine and season with salt & pepper to taste.