To make the Noodles:

2 cups (224 g) Better Batter Flour plus extra for use when rolling out the noodles

¾ tsp. salt

1 Tblsp. water

1 Tblsp. olive oil

4 egg yolks and 2 whole eggs at room temperature

Put eggs, yolks, water, salt, olive oil in mixer and blend, then add flour and mix for 2 minutes or until dough forms a ball on the mixer paddle. Remove dough and knead by hand until it forms a ball. (You skip this step if the mixer formed the ball). Sprinkle flour on non-stick surface and on rolling pin Divide the dough in half and put on floured surface. Sprinkle lightly with flour and roll as thin as possible (1/16 in. or as thin as you can roll it), adding a little more flour as needed. Roll dough like a jelly roll and cut in in small strips (the width of the noodle you want). Unroll the noodles and cook or let them air dry for 2 hours.

To cook chicken and noodles:

96 oz. of low or no sodium chicken broth

2 10 oz. cans chicken breast or cooked chicken, shredded.

½ tsp. chicken seasoning or more to taste

Bring broth to boil in a very large pan (bigger than 6 qt.) and add noodles, a few at a time so boiling doesn’t stop. Cook for 9 minutes or until tender (depends on thickness of noodle).

Add the canned chicken and seasoning.

If necessary you can add a little water and cornstarch to thicken.