Homemade Egg Noodles & Chicken Noodle Soup

After my first attempt at sticky chicken (and yummy chicken broth) I decided that homemade chicken noodle soup was in order.  One problem: we can't get egg noodles here.  So, I set off to search for egg noodle recipes and stumbled upon this one, which I thought I would try.

 2 cups flour.

 1/4 teaspoon salt.

 1/4 teaspoon baking powder.

 1 whole egg (suggested from the comments on the recipe).

 4 egg yolks.

 A tiny bit of milk or water (also suggested in the recipe comments).  {I opted for the milk.}

 Work the dough together and turn out onto a floured surface.

 Cut the dough in half and roll out (a half at a time).  {I love my Pampered Chef rolling pin.  With all this cooking from scratch it has come in handy!  Next time I will roll it very, very thin.}

 Cut it into desired noodle size.  {A pizza cutter works great for this.  Next time I would make the noodles much smaller.}

 Set the noodles out to dry for several hours.  {If you make long thin noodles you can hang them to dry.  I did not allow enough time in my prep time for very much drying time.  I will try it with the proper drying time next time and see if it makes much of a difference.}

 Heat the yummy chicken broth.

 Cut up some carrots.  (And celery if you have some/want to.)

 And, dice up a small onion.

 Add the veggies to the heated broth.

 Add your pre-cooked (possibly frozen) chicken.

Serve.  Candlelight and place cards optional.

This may have been the world's best chicken noodle soup.  The noodles were good, but need a little tweaking (as I noted above).  The chicken broth was amazing.  Words can't quite do it justice.  Go try it.  No seriously; go put some sticky chicken in the crockpot and then make some broth.  You will not be sorry.

Kind regards,

Linking up with Try New Adventures Thursday at Alicia's Homemaking.