My grandma taught me to make these noodles when I was a teen and I taught my children. Now I am teaching my cooking class how to make this soup with your own broth and noodles. I am including some photos I found from that class. The soup turned out wonderful that day. You all did a good job.
1First get the broth started. In a large pot put the broth (or broth and water), the chicken bones from the shredded rotisserie chicken, the celery and carrots cut into chunks and the seasoning and lemon juice. (the juice helps pull vitamins from the chicken bones). If you are using raw chicken backs, it is the same. Just put them in the pot of broth to simmer.Heat this all up in a large pot for about 1 hour. (you could simmer it for more, but at least 1 hour.) Put a lid on it until it is boiling, then either remove the lid entirely or tilt it to let out some steam and turn the heat down to a simmer.
2If you have shredded chicken, set this aside for now. Lets work on the noodles.
Break the eggs into a large mixing bowl and beat with a fork. Add the flour, at first just a cup, beating it in with the fork, then adding the salt and more flour a little at a time until the dough is just a little sticky. It may need more or less than 2 cups of flour. If you notice that the dough is too dry and cracked looking, add 'an eggshell' of water. (about a spoonful) and mix it in either with a fork or your hands. Have some flour set aside for rolling out the dough. Once it is a lump of slightly sticky dough, kneed it a couple of times. Push it down, fold it over, push it again, fold it over and push once more. Cut this in half.
3Sprinkle a large area with flour, such as a counter or table area for rolling out the dough. Flour your rolling pin well. Be generous with the flour as the extra will come off later. Start rolling the dough out flat, half at a time, sprinkling it with more flour if it starts to stick to the rolling pin. Flip the dough over once in a while to make sure it is not sticking to the table. Keep sprinkling flour on the table/counter as needed too. Once it is as thin as you can get it, stop. Using a not too sharp knife, slice the dough into about 3" strips. Now cut the noodles out with a table knife, not one too sharp. You dont need to cut the table or counter! Make them as thin as you like, about 1/8 to 1/4" is usually good. My main problem was with sticking, so feel free to add plenty of flour. Once they are all sliced, you pick them up and lay them in a pan or baking sheet to either dry for later use, if you are making these early, or just to wait until it is time to cook them. Be sure to roll out and slice the other half of the dough!
4Once the broth has been simmering for an hour, it is time to strain it. Using a large pot and a strainer, strain the broth into the other large pot. Or you can use a little strainer and just 'fish' for the vegetables and bones in the pot to get them all out. You just want broth left, tossing the bones and vegetables into the trash.
5Now put the new vegetables, parsley and seasoning into the pot. Add the shredded chicken. Let this simmer on a low heat.
Start another pot of water to boiling, using plenty of water and a lid. It is time to shake out the noodles! I usually put them in a strainer, holding it over a trash can and toss, toss, toss. Most of the excess flour will fall off.
Once the water is boiling, add a generous tablespoon of salt and all the noodles. These will need to cook almost 20 minutes, depending on how thin your rolled them. Use the taste test to see if they are done. NOTE: You can cook the noodles right in the broth if you want. You will get a thicker soup, more like a stew. Cook the noodles in the boiling broth before adding the chicken. When the noodles are done, add the chicken and just cook until the chicken is warmed up. Taste it now to see if it needs more salt or pepper.