Chicken Noodle Soup
1/2 C chopped onion
1/4 C chopped celery
1/2 C chopped carrots
2 Tbsp. butter
3 bay leaves
1/2 tsp thyme
1/2 tsp rosemary
1/4 tsp. pepper
2 C cooked, cubed chicken (meat from a rotisserie chicken tastes the best)
In a large pot saute the vegetables in 2 Tbsp. of butter for about 3 minutes to bring out their flavor, then cover with chicken broth, add the spices, and let simmer until the veggies are tender.
While your veggies are simmering, make the noodles (below).
When the veggies are tender, add more broth (or water and chicken bullion) so the pot is about halfway full...about 6-8 cups.
Bring to a boil, then carefully add the noodles a little at a time so they don't stick together. After all the noodles have been added, turn the heat down to low, and let simmer for about 10 minutes. Then add the chicken.
Try to pull out the bay leaves before serving.
About 2 cups flour
2 Tbsp milk or evaporated milk
Mix well and form into a ball to roll out. The dough will be a little stiff. Roll out thin onto a floured surface, then cut with a pizza cutter into strips.