The "Noodle" in Chicken Noodle

Yesterday I made Chicken Noodle Soup for a friend and I got to thinking that maybe there are some people who have never made homemade noodles before.  I learned from a friend a couple of years ago and it is so easy I would never go back to throwing in a package of egg noodles.  In fact, it is so easy that I am almost embarrassed to post it but these noodles really give soup that homemade taste and really are so much better. 

1 C. Flour
1 Egg
1/4 tsp. Salt
Water

Combine the flour, salt and egg in a small mixing bowl and stir with a spoon until mixture is crumbly.  Fill a glass with cold water and start pour in about 1/4 C. amounts of water at a time and stirring until it forms a dough similar to bread dough or pie crust dough.  Generously Flour your counter so that the dough doesn't stick after it is rolled out and roll out dough to 1/8", about the same as a pie crust.  Use a pizza cutter to cut up the dough into noodles.  Cut them as thick or as thin as you like them.  I like to cut my strips in thirds so they are not quite as long but you can leave them long if you would rather.  When you are completely done with your soup, chicken shredded and vegetables almost done, it is time to add the noodles to your pot.  Keep the soup at a rolling boil.  Using a spatula, lift several noodles off the counter at once and drop them into the soup.  They will separate as soon as they hit the broth as long as they are well cut and are not stuck together when you drop them in.  Add all the noodles and boil the soup for 10 minutes.  These noodles really can't get soggy so you can freeze this soup or serve it as left overs and it will taste just like it did the day you made it.