Place the ingredients in a stand mixer with a dough hook. Mix on low/medium until the dough is smooth and stretchy, about 10 minutes. You can also do this by hand. 

Or add flour to a clean surface, make a well. Add eggs and sourdough starter to the well and whisk together the wet ingredients. Incorporate the rest of the flour and knead by hand for 10 minutes or so.

Allow the dough to rest for 30 minutes. Long ferment or use it right away.

If you would like to long ferment the dough, you can leave it on the counter for 2-6 hours and then pop it into the fridge covered for 24 hours. Or place it straight (covered) into the fridge covered for up to 3 days.

Roll the dough out on a floured cutting board and slice. I find this really easy to do with a pizza cutter. Or alternatively, you can use a pasta cutter.

Add butter, diced onion, diced celery and carrots to a large stock pot over medium heat. Sauté for 3 to 5 minutes or until the onion starts to turn translucent.

Add garlic and cook for another 30 seconds or so. Careful not to burn the garlic, it's easy to do.

Add the chicken broth and herbs. Bring to a simmer over medium-high heat and cook for about 20 minutes or until the carrots are about cooked through.

Add the cooked and shredded chicken meat and noodles (whether it be homemade or store-bought). Bring back to a simmer and cook just until noodles are done.

Taste the soup (careful not to burn yourself) and add more salt, pepper, and seasonings, if desired. This will depend on personal preference and whether or not your broth was salted or not

Ladle the hot soup into bowls and serve with a slice of crusty sourdough bread or my favorite dinner rolls.