• 1 1/4 cups flour
• 2 eggs
• 3 cups water and 3 tablespoons water
• 4 1/2 cups low-sodium chicken broth (see notes)
• 2 chicken breasts, cooked and chopped
• 2 cups mixed vegetables, fresh, canned, or frozen
• 1/4 teaspoon pepper

For noodles:

1. Put flour in a medium bowl, make a well in center, and add eggs. Mix well. Add water 1 tablespoon at a time, until dough is stiff but easy to roll.

2. Place dough onto a floured surface. Roll dough to 1/2 inch thickness using a rolling pin or a sturdy, straight sided drinking glass or jar.

3. Cut into 1/4 to 1/2 inch strips, about 3-5 inches long. Let sit for 5-10 minutes.

For soup:

1. In a large pot, add water and chicken broth; bring to a boil.

2. Add noodles a few at a time to water and chicken broth mixture. Bring the soup back to a boil.

3. Add chicken, vegetables, and pepper. Boil for 12-15 minutes or until noodles are tender. Serve warm.

Refrigerate or freeze within 2 hours.