Egg Noodles

So you will need about 1 cup of WHEAT flour (the recipe is usually done with white flour, but works with wheat).
1 egg white (usually one whole egg, but again alterations).
about 3 Tbs or so of water. (you will have to experiment)

You can start in a little bowl, or directly on the counter.  I do it directly on the counter.  Put your flour down, make a bowl in the flour.  Add the egg white, and with a fork, start beating the egg white, slowing bringing in the flour from the sides of the bowl.  Add water a TBS at a time.  You do this until you have a soft dough, but not sticky.  So be careful not to add too much water.  If you do, you can always add more flour.  Once you have your soft dough, then flour up your rolling pin (with wheat flour too), and roll the dough out until it is about 1/8" thick.  Take a butter knife and cut the noodles how big you would like.

Adding the noodles is the very last step for the chicken noodle soup.  So, make sure there is plenty of water/broth in the pot, and it has to be boiling pretty good.  Just peel up a noodle, and lower it in the pot.  Stir it down, and add another.  Repeat until you have enough noodles in.  I don't always use the full amount, it just depends on how much soup I am making.

I was also asked what I use for the stock.  This time around I used the water from cooking the chicken.  But typically, I add some bullion to the water for more flavor.  My bottle of bullion does not have any fattening or illegal ingredients in it.

I loaded up the veggies and sauteed using a non fat cooking spray, then added the chicken, which I seasoned with salt and pepper.