Turkey or Chicken Noodle Soup

There is a "good, better, best element to this recipe: 

Good- use chicken breasts or other boneless chicken. Chop the chicken into small pieces (the fattier chicken will have the most flavor but it's also fattier so.... you will also add some chicken bullion to this to give it some flavor. 

Better- use a rotisserie chicken carcass or left over turkey carcass with some meat left on the bone and pressure cook (15 min, high pressure) or boil for about 1 hour, taking the bones out and leaving the broth and meat. 

Best- use a raw whole chicken with the breasts removed (You can use the breasts for a different meal or include them if you want the soup to be on the meaty side or if you are making a large pot). Pressure cook or boil in a large pot, covering the bird with water. Remove the bones and return the meat to the broth.

Add to the broth/chicken:

1 small onion (or dry onion flakes)

1/2-1 cup celery

4-5 carrots

thyme to taste

Boil until the veggies are tender

Add some frozen veggies if desired (peas, corn, etc.)

Homemade noodles:

1 beaten egg

2 tbsp milk

1/2 tsp. salt

Flour- enough to make stiff, about 1 c. 

Mix together (don't over mix) roll very thin on floured surface. Let it stand 20 minutes, cut with a pizza cutter into long strips and put in soup. Cook about 10 minutes longer.