Chicken Noodle Soup

Since the days have turned nice and chilly I've decided to start cooking again. This soup is easy, fast and delicious!

Chicken Noodle Soup

3 medium carrots, diced
1 small/medium onion, chopped up
½ to 1 ½ cups celery, diced (I had let some celery languish in my fridge so I had chopped off the top 1/3 and bottom, and whatever was good I used)
1 chicken breast, cut up (this was from a…um…well endowed chicken so you might need 2 but that depends on your preference)
Noodles (see below)
Oil
1 tbsp butter
Salt
Pepper
Water
Parsley (opt)
Sage (opt)

Heat the oil in the pot. Throw the veggies into the pot with a little bit of salt. Cook until soft. Throw in the butter and the chicken. Cook for 2 or so minutes. Add water until it reaches the desired level. Then add more salt, pepper and other seasonings. Cook for 15 to 20 minutes then add noodles and cook for another 5 or so minutes. Enjoy!

Noodles
(recipe from Better Homes and Gardens “New Cookbook”)

2 ½ cups flour
1 tsp dried basil, marjoram, or sage (I chose sage)
½ tsp salt
2 beaten eggs
1/3 cup water
1 tsp oil (I used olive oil)

Mix the flour, herb of choice, salt. Make a well in the center of the dry mixture. Combine egg, water and oil. Add to dry mixture, mix well.
Knead the mixture until dough is smooth and elastic (8 to 10 minutes). Roll out the dough to the desired thickness and cut into noodles.
This made more than enough dough for the soup. I have over half of the dough leftover.

Nutmeg