For the Soup:
10 C chicken stock
1 t olive oil
1/2 onion diced
1-2 cloves of garlic diced finely
1 1/2 C of carrots diced
3 stalks of celery diced
1 bay leaf
Sea Salt and fresh cracked pepper, to taste
1/2 t dried thyme or basil
1 1/2 C cooked turkey diced
Sauté onions in olive oil until soft over medium-high heat, about 3-4 minutes. Add garlic & cook for 30 seconds. Add broth & the remainder of ingredients. Cook over medium low heat for 1-2 hours.
2 C flour
3/4 t salt
1/4 to 1/3 C milk
In mixing bowl combine flour, salt, egg and milk. Mix until you produce a slightly sticky ball of dough. Flour the counter and roll out dough to 1/8 inch thickness. You want them very thin because they thicken when cooked. Cut noodles (I use a pizza cutter) to desired size, separate the noodles and place on wax paper. Let the noodles dry out on the counter for at least 1 hour before adding them to the soup.
About 30 minutes before serving soup, drop noodles in and cook. Remove the bay leaf before serving.
Source: Adapted from For the Love of Cooking