Place water and Custom Soup Base in a large stock pot. Fill water about 1/2 way. Add soup base one tablespoon at a time until desired taste is achieved. Stir completely. Allow water to boil.

Cut veggies into bite sized pieces. Add carrots and other veggies that need longer to cook into pot of water. Bring to a simmer.

Add in chicken and remaining veggies and continue to simmer. Add salt and pepper to taste.

While the soup simmers, make the egg noodles. Place flour in a mound on the counter top. Make a small well in the mound and crack three eggs into the well.

Now, use a fork to slowly whisk the flour and eggs together. You will not need to incorporate all the flour, so just mix until a ball of dough forms.

When the dough has formed, use your hands to knead the dough.

Wrap the dough loosely with plastic wrap and allow to set for about 10 minutes.

Meanwhile prepare a second pot of water to cook the noodles. Fill medium pot 1/2 way with water and sprinkle about 3 tablespoons of salt and 3 tablespoons of oil into the water. Bring water to a boil.

On a clean surface, roll out dough and cut into slender strips. Noodles will expand when cooked, so keep this in mind.

Place strips into the boiling water one at a time and cook for 3-5 minutes.

When noodles are cooked, add to pot of soup and allow to simmer for a couple minutes. Add seasoning if needed and serve warm.