Process

Mix eggs, milk, and 1 tsp chicken base in a bowl until smooth. Add melted butter and blend. Then add flour and salt and mix until a dough is formed. Place dough on a floured board and roll out to about 1/4" thick. Then cut into 1" by 1" squares and leave to dry slightly. Dust with a small amount of flour to prevent sticking. (If you include much flour when you add the noodles to the soup, it will thicken the soup.) Do not stack noodles, or they will melt together.

Peel and slice carrots and and slice celery. Coarsely chop onion. Saute all vegetables in butter until slightly browned and onion is translucent. Place in a large pot and add water, sage, and 3 TBL chicken base. (Chicken base is a chicken concentrate that will make broth; broth may be substituted for the water and chicken base.) Bring to a boil. Tear chicken into bite-sized pieces and add to soup. Add noodles to boiling liquid, one at a time, and simmer soup for about half an hour until noodles are solid and vegetables are tender.