• Add broth spices, celery, and onion to a large stockpot and bring to a low boil. Reduce heat and let simmer until vegetables are tender.
• When vegetables are tender, add chicken and potatoes and continue simmering until potatoes are tender. Adjust seasonings if needed. Increase the heat just enough to bring the soup to a rolling boil.
  
• Working quickly, add the noodle squares a few at a time into the boiling broth, stirring between batches. When all noodles have been added, cover and continue to boil for one minute, then remove from heat and allow to sit for 15 minutes.
  

To make the noodles:

• Add two cups of flour in a medium bowl. Crack eggs into a separate bowl and add to flour one at a time (I do this just in case there is a bad egg). Mix eggs into the flour until the dough becomes shaggy.
• Add the water or broth two tablespoons at a time, and mix until a dough starts to form. Knead until the dough comes together adding more water a teaspoon at a time if needed. If dough becomes too sticky, add more flour a teaspoon at a time to get the right texture.
  
• Separate dough into two balls, wrap in saran wrap, and allow to rest for 20-30 minutes.
  
• Flour your surface to prevent sticking, then shape dough into a rectangle or square and roll out to ⅛ of an inch thickness, you should not be able to see through the dough.
  
• Cut dough into 1x1 inch squares. I use a pizza cutter for this. Repeat with the second dough ball. Add noodles to the soup as per the instructions above.