Jean's "I'd have a baby just to get some of this chicken noodle soup" Chicken Noodle Soup

This one is (obviously) from my good friend Jean. She notoriously makes it for mamas with new babies, but now that I have the recipe I've made it routinely this winter. DE.LISH! The beauty is that you can adjust to your taste (my notes below).

SOUP
Serves 6

8 C water
3 chicken breasts

Boil in chicken water until cooked through (approx. 15 min.). Then remove from water and set aside.

4 carrots, peeled & chopped
4 celery stalks, chopped
1 small onion, chopped
1/2 stick of butter
1/2 tsp ground sage
1/2 tsp poultry seasoning
1/2 tsp black pepper
4 chicken bullion cubes

Add the above to water and boil until tender.

Add noodles (recipe below) & cook/boil until done (approx. 10 min.).

Shred chicken and return to pot.

HOMEMADE EGG NOODLES (worth the effort!)
1 egg
1/2 tsp salt
2 TB milk
flour

Combine egg, salt & milk in a bowl. Add flour (1/2 cup at a time) until the dough is no longer sticky. Generously flour counter and roll out dough. Cut into strips (pizza cutter is great for this!).
**Noodles double in size when they cook.


My variations:
1. I use heaping teaspoons of the seasonings.
2. If you don't have poultry seasoning, it's just a combo of: sage, rosemary, thyme, marjoram, black pepper & nutmeg.
3. I use chicken tenders because they cook faster & are easier to shred. But they're easier to overcook, too.
4. I eyeball the carrots & celery because I like lots of veggies in my soup. It's not an exact science.
5. It probably takes me about 1 1/4 cups flour for the noodles. And SERIOUSLY they are worth it! I just make them while the veggies are boiling. Also, I've experimented with different sizes of noodles. I like them a little fatter (1/2 inch) and maybe 2+ inches long.