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1
Mix flour and 1/4 tsp salt thoroughly and place on the counter, or a pastry board, making a well in the center.
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2
Place eggs, 1 tbsp milk, and olive oil in a large bowl and whisk until smooth.
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3
Slowly add egg mixture to well in flour and mix together.
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4
Knead dough for about 10 minutes until a smooth, slightly elastic dough is formed.
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5
Cut dough into three pieces and cover with plastic wrap.
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6
Allow to sit about 15 minutes.
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7
On a floured counter top, roll dough out as thin as possible without tearing.
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8
Cut noodles about 1/4- 1/2 inch wide.
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9
Cover noodles loosely with plastic wrap and set aside.
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10
Place water, chicken, onion, salt, pepper, and bay leaves in a large pot and bring to a boil.
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11
Reduce heat to medium high and allow to simmer about 45 minutes.
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12
After 45 minutes, add celery, carrots and sweet potatoes, stir in, then allow to simmer another 45 minutes.
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13
Remove chicken and bay leaves from broth and discard bay leaves.
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14
Allow chicken to sit until cool enough to handle.
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15
Once cool, shred chicken into coarse pieces.
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16
Add milk and butter to broth and return to a rolling boil over high heat.
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17
Add chicken to broth, then add noodles.
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18
Cook soup over high heat 15-20 minutes, stirring regularly.
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19
Remove from heat and allow to sit for 15 or 20 minutes, the soup will thicken.
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20
Serve alone, or ladled over mashed sweet potatoes.
