For the Soup

1. Chop the carrots and celery, wash and set aside.
2. Dice the onion and garlic and set aside.
3. In a large pot add the chicken broth and bring to a boil.
4. Add the seasonings, celery and carrots and bring to a boil. Cook for about 10 minutes. Do NOT add cilantro yet.
5. Chop the cooked chicken and add to the pot. (Alternatively you can cook the chicken in the broth with the seasonings, this will take about 30 minutes.  After that time you can chop the chicken and add it back to the broth.)
6. In a small fry pan over medium heat, add 1 tbsp olive oil and the minced onion and garlic, cook until fragrant and the onions translucent.
7. Add onion and garlic to the large pot, reduce heat to medium/low heat and allow to simmer.
8. While simmering, make the pasta.
9. After pasta is added, allow to cook for 10 minutes.
10. Add cilantro and allow to cook for an additional 5 minutes, serve and ENJOY!

For the Noodles

1. On a clean countertop, pour the flour into a pile and sprinkle salt over the flour.
2. Then make a hole in the center of the flour to put the egg and milk.
3. With a fork, lightly whisk the egg and milk with the flour that is surrounding it until a dough is formed.
4. Next, with your clean hands, knead the dough until it is a soft ball that is not sticky.
5. Cover with plastic wrap and rest for 20 minutes.
6. After the dough has rested, roll out dough to desired thickness, I do mine about 1/16” in thickness, so fairly thin.
7. You can use any cutting tool you would like but I like to use a pizza cutter.  Cut into thin strips, then cross cut into short noodles.
8. Cook in the soup during the last 10 minutes of the cooking time for the soup.