Ingredients

• 1 tbsp. garlic
• 2 tbsp. butter
• 8 c. water
• 1/4 c. THRIVE Carrot Dices
• 1/2 c. THRIVE Chopped Onions - Freeze Dried
• 1/2 c. THRIVE Celery - Freeze Dried
• 1 1/2 c. THRIVE Seasoned Chicken Slices - Freeze Dried
• 1 tbsp. THRIVE Italian Seasoning Blend
• 1/2 tbsp. THRIVE Chefs Choice
• 1/2 tbsp. THRIVE Chicken Bouillon
• 1 c. THRIVE Velouté (Rich Chicken Gravy) (dry)
• 1 tsp. lemon juice
• Noodles
• 1/4 c. THRIVE Scrambled Egg Mix
• 1/3 c. water
• 2 tbsp. extra virgin olive oil
• 1 1/4 c. White Flour (All Purpose Unbleached Flour)
• 1/2 tsp. Iodized Salt
• 1/2 tsp. Peppercorn

Directions

1. Noodles
2. Combine eggs, water, and oil in a small mixing bowl with a paddle attachment. Mix on medium speed until well incorporated.
3. Slowly add flour until well combined, then add seasonings.
4. Switch to a dough hook and knead for 2–3 minutes on medium speed.
5. Knead dough a few times on a floured surface, then roll dough with floured rolling pin until desired thickness.
6. Cut dough to desired noodle length and roll up dough. Cut desired thickness from roll, then unroll cut noodles. About half of the pasta will be added to the soup.
7. Soup
8. Sweat garlic and butter together in a large pot on medium high heat.
9. Add in water and all remaining soup ingredients except velouté.
10. Simmer for about 8 minutes. Add about half of the noodles and cook for 1 minute.
11. Whisk velouté in slowly and cook for another 4 minutes at a medium simmer. Allow to rest a few minutes before serving.