Chicken And Egg Noodles

Ingredients

2 eggs
190 gr flour
1,900 ml water
50 gr chicken gravy mix
9 gr chicken soup base
140 gr chicken
120 gr onion
100 gr celery
190 gr carrot
1 gr rosemary
8 gr season salt
1 garlic clove

Instructions

Combine eggs and flour. Add additional flour if needed to make stiff, smooth dough. Roll out and cut into strips, set aside to dry.

Note: 1 egg per person plus as much flour as can be worked into it.

Combine rest of ingredients in slow cooker and cook on low 5-6 hours or until vegetables are tender. Add noodles to soup and cook additional 3-4 hours or until noodles are tender.

Note: Can substitute home made chicken stock for the water and chicken gravy mix. Also, sometimes just use chicken bullion cubes instead of the gravy mix.

Also can be cooked on the stovetop but watch carefully it doesn't stick as the noodles will soak up a lot of broth.