To make the soup place the olive oil in a large stock pot over medium heat.

Add the onion, celery, and carrots and saute for five minutes.

Add in the garlic and cook for an additional minute.

Add the chicken, salt, and pepper to the pot and saute for 3-4 minutes.

Pour the chicken broth into the pan and bring the soup to a boil. Reduce the heat to a simmer and cover. Cook for 45 minutes.

To make the noodles mix the egg, milk, and salt in a bowl. Stir in the flour to make a stiff dough.

Roll the dough to 1/8 inch thickness and let stand for 10 minutes. Slice into 1/4 inch wide noodles. Pull apart and dry for 2-3 hours.

Ten minutes before ready to serve, bring the soup to a boil and add the noodles. Boil for 10 minutes.

Serve hot.