Heat 1 tablespoon olive oil in medium stockpot over medium heat, saute onions, celery and carrot for 5 minutes, stirring occasionally
Stir in cubed chicken, cook for additional 5 minutes
Add chicken stock, cover and cook for 1 hour
Remove cover, add additional water 3-4 cups and seasoning to taste, bring back to a boil then reduce heat
Add noodles and cook for 5 minutes or until noodles are tender
For the Noodles
In a mixing bowl, add all ingredients, mix until dough comes together in a ball, pour out onto a lightly floured surface, knead 10-20 times, until dough is elastic
Return to bowl, cover and rest for 20 minutes
Cut dough in half, on a lightly floured surface, roll dough out until ⅛ inch thick, using a sharp knife slice ¼ inch strips, cut strips into fourths to make short flat noodles
Toss cut noodles in a tablespoon flour, set aside until ready to use
Notes
Noodles can be made ahead and frozen in ziplock freezer bags for up to 1 month Soup can be frozen in airtight containers for up to 1 month