Comforting Chicken Noodle Soup

• 10 cups water
• 1 leek, halved lengthwise
• 1 carrot, halved
• 1 (3 inch) piece fresh ginger, peeled
• 1 teaspoon whole black peppercorns
• 2 bone-in chicken breast halves, skin removed
• 2 1/3 cups all-purpose flour
• 1/8 teaspoon salt
• 2 eggs, beaten
• 1 tablespoon butter
• 1/3 cup milk, or as needed
• 2 chicken bouillon cubes, crumbled
• 3 tablespoons finely chopped fresh ginger
• 3/4 cup peeled and sliced carrots
• 1 cup sliced celery
• 1/4 cup cornstarch
• 1/4 cup cold water

1. Pour 10 cups of water into a large soup pot over high heat with the leek, halved carrot, 3-inch piece of ginger, and peppercorns.
2. Bring to a boil, turn heat to medium-low, and place chicken breasts into the broth
3. Cover the pot with a lid and simmer the mixture until the chicken is cooked through and tender, 20 to 30 minutes.
4. While broth is simmering, whisk flour and salt together in a bowl; beat in the eggs, butter, and enough milk to make a stiff but workable dough.
5. Knead the dough in the bowl until smooth and slightly springy, about 5 minutes; transfer to a bowl, cover with a cloth, and allow to rest for 10 minutes.
6. Roll the noodle dough out on a floured surface to desired thickness (1/4- to 1/8-inch thick); cut into strips.
7. Remove chicken breasts, transfer them to a plate, and allow to cool. When cool, remove the bones and shred the meat with a fork.
8. Strain and retain the broth; discard spent leek, halved carrot, ginger chunk, and peppercorns.
9. Place strained broth into a large soup pot, bring to a boil, and reduce heat to medium-low. Stir in bouillon cubes, 3 tablespoons of chopped ginger, 3/4 cup sliced carrots, and celery until the bouillon has dissolved. Simmer until the carrots are tender, about 30 minutes.
10. Gently stir in the noodles, a few at a time. Return broth to a simmer and cook until the noodles are tender, about 10 minutes.
11. Whisk cornstarch and 1/4 cup of water until smooth; stir half the mixture into the soup and simmer until thickened, about 3 minutes. If thicker soup is desired, stir in remaining cornstarch mixture. Mix in the chicken to serve.

water, carrot, fresh ginger, whole black peppercorns, chicken, flour, salt, eggs, butter, milk, chicken bouillon cubes, fresh ginger, carrots, celery, cornstarch, cold water

Taken from www.allrecipes.com/recipe/220092/comforting-chicken-noodle-soup/ (may not work)