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Egg Noodles:
2 cups flour
½ tsp salt
1 egg + 3 egg yolks
1/3 cup milk
1 Tbs butter, melted

Soup:
2 Tbs butter
1 large onion, chopped
4 stalks celery, chopped
3 carrots, peeled and diced
2 cloves of garlic, minced
2 quarts (8 cups) chicken stock or bone broth
1 Tbs lemon juice
½ tsp dried thyme
½ tsp dried oregano
⅛ tsp poultry seasoning
¼ tsp fresh ground black pepper
Salt, to taste (amount will depend on saltiness of stock, about 1 tsp)
2 cups uncooked egg noodles (half of the recipe above)
2 cups cooked and shredded chicken
2 Tbs fresh parsley

Noodles:
In a large bowl, stir together the flour and salt. Make a well in the center. In a separate small bowl, stir together the egg, egg yolks, and milk. Add egg mixture and melted butter to the well of the dry ingredients. Mix until mixture forms a rough ball, adding additional milk, if needed. Knead for about 5 minutes, or until dough is smooth. Cover with a towel or plastic wrap and let sit for 10 minutes.

On a lightly floured surface, roll out dough to 1/8” thickness. Use a sharp knife or pizza cutter to cut into thin lengths about 1-½ inches long. Separate slightly so that dough can dry on all edges. Let sit, uncovered, for at least 30 minutes, ideally 2-3 hours. Move dough around occasionally so that the noodles can dry on all sides before cooking.

Soup
Instant Pot Directions:
Add butter to Instant Pot and turn to Saute setting. Add onions, celery, carrots, and garlic. Cook for 2-3 minutes, or until onions are just softened. Stir in broth, lemon juice, dried seasonings, and salt/pepper.

Place lid on Instant Pot and cook on Soup setting for 7 minutes. Let pressure release naturally for 10 minutes, and then QPR (quick pressure release).

Remove lid and change setting to Saute. Add the noodles and cook, uncovered, for 10 minutes, or until noodles are just barely cooked through. Stir in shredded chicken and heat through. Taste and season with additional salt and pepper, if needed. Garnish with fresh parsley.

Stovetop Directions:
Melt butter in a large pot over medium heat.  Add onions, celery, carrots, and garlic. Cook for 5 minutes, or until onions are softened. Stir in broth, lemon juice, dried seasonings, and salt/pepper. Bring to a boil, then reduce heat and simmer for 30 minutes. Add the noodles to the pot and cook, uncovered, for 10 minutes, or until noodles are just barely cooked through. Stir in shredded chicken and heat through. Taste and season with additional salt and pepper, if needed. Garnish with fresh parsley.

2 cups flour
½ tsp salt
1 egg + 3 egg yolks
1/3 cup milk
1 Tbs butter, melted

In a large bowl, stir together the flour and salt. Make a well in the center. In a separate small bowl, stir together the egg, egg yolks, and milk. Add egg mixture and melted butter to the well of the dry ingredients. Mix until mixture forms a rough ball, adding additional milk, if needed. Knead for about 5 minutes, or until dough is smooth. Cover with a towel or plastic wrap and let sit for 10 minutes.

On a lightly floured surface, roll out dough to 1/8” thickness. Use a sharp knife or pizza cutter to cut into thin lengths about 1-1/2 inches long. Separate slightly so that dough can dry on all edges. Let sit, uncovered, for at least 30 minutes, ideally 2-3 hours. Move dough around occasionally so that the noodles can dry on all sides before cooking.

Bring water or broth to a boil; reduce heat to a simmer. Slowly stir in noodles. Cook for about 10 minutes, or until al dente. Exact cooking time will depend on the thickness of the noodles.

To Freeze: After drying noodles, arrange in a single layer on a foil or parchment lined baking sheet. Freeze until solid. Transfer to a freezer bag and return to freezer. DO NOT thaw noodles before cooking. Add frozen noodles directly to simmering broth to cook, adding about 1 minute of cooking time.