For Noodles: combine flour and salt in a medium bowl then form a well in the middle. Add egg yolks and whole egg and mix well. Add water a few tablespoons at a time until a ball is formed. Should not be too sticky. Roll out dough on a floured board to 1/8-1/4 inch thick and cut into 1/2 inch wide strips of desired length. Thicker/wider noodles will require additional cooking time.

Add vegetables, seasoning, and broth to a large pot. You will need enough liquid to cover vegetables plus an extra inch of liquid. Bring to a boil.

Add chicken and noodles to pot. Reduce heat to medium and allow to simmer for about 30-45 minutes. Vegetables will be soft and noodles cooked through.

Serve and enjoy!! Leftovers can be stored in freezer bags for 6-8 months of desired. I freeze in individual servings for a quick lunch or dinner.