Chicken Noodle Soup

This recipe is from Chad's mom with just slight alterations.  I think it's THE BEST!!!

Bring the broth to a boil and then all all the rest.  Cook until tender.

• 12 c chicken broth- use about 7 c with "Better than Bullion", the other 5 can just be regular chicken broth.  But the better than bullion makes it AMAZING!
• 2 c cooked, cubed chicken or turkey
• 2 c chopped celery
• 2 1/2 c chopped carrots
• 1 med, onion, chopped
• 2 1/2 tsp parley flakes
• 1 tsp basil
• 1/8 tsp red pepper flakes

While the above is cooking, make noodles.  

• 1 egg
• 1 Tbs water
• 1/2 tsp salt
• 3/4-1 c flour approx.

Beat eggs and water together.  Stir in salt and then about 1 c. flour.  Add enough flour to make a soft dough ball that's not too sticky.  Flour counter pretty generously and roll out into a very thin rectangle (dough should not be stuck to the counter).  Cut into noodles about 1/4" wide and 2" long.  Add to the soup and cook 10-15 min. (i'm pretty sure it's closer to 15).

**If you have to just use regular bullion, you can add a can of cream of chicken soup, if desired.