Homemade Chicken Noodle Soup

or should I call it "homemade noodle chicken soup" since that's the goodness of it. I will admit, this isn't the most low-carb-friendly dish, but it sure is comforting when you sure don't want to eat all the other garbage out there. (food aversion issues) AND i know what's in it 'cause i made it so I know it's all pure and simple ingredients that won't upset my system. of course the instructions from my mom include boiling a whole chicken all day, removing the meat from it and adding it back to the broth, putting it in the fridge overnight (to really get the flavors in there) and then doing what i did -- but i'm not one to deal with whole chickens and such -- so i am just putting the instructions that I always do:

Chicken Noodle Soup

Boil one chicken breast in as much water as you want soup (i maybe did 6 c.? you can do more chicken than that but i don't like TONS of chicken in mine)

add chopped onions, carrots, celery to the simmering pot

add spices: chicken broth or boullion, salt and pepper, parsley, garlic pwd, curry, whatever else sounds good

let simmer until veggies are tender, and sometime during all that, remove the chicken, shred it and return it to the pot

meanwhile: make noodles (recipe below) and add them. They only have to cook a few minutes and the soup's ON! *I wouldn't be faithful to my roots unless I mentioned that this is swell served over mashed potatoes -- but I like it alone too.

Homemade Noodles

2 c. flour

1/2 t. salt

1/3 c water

1 t oil

2 eggs

Mix together and knead 5 min, adding more flour if needed -- Roll out into noodles (this is where the pasta machine is handy, but I HAVE done it by hand before in desperation for some home cookin') All that's left is to add them to the soup -- yum yum!

*this serves around 6