Chicken Soup with Grandma Anna's Noodles

2 litres home made chicken stock
1 tbs canola oil
1 tbs olive oil
2 large carrots, coarsely chopped
2 stalks celery, coarsely chopped
1 medium leek, white and light green parts only
halved, washed, sliced
1 medium cooking onion, coarsely chopped
3 cloves garlic, chopped
meat from medium-sized roasted chicken
1 recipe home made noodles
Heat canola oil in a large pot over medium heat. Add vegetables and cook until onions are translucent. Add olive oil, stir. Add chicken stock and bring to a simmer. Simmer until vegetables are tender. Add chicken meat and noodles and bring back up to a simmer.
Grandma Anna’s Noodles
4 large eggs
4 tbs water
1 ½ tsp salt
3 cups flour
In a large bowl, mix together eggs, water and salt. Add flour. Use a fork to just bring the ingredients together. Turn out onto a lightly floured work surface and knead well, incorporating more flour, if necessary, to make a stiff, unsticky dough. Divide into three balls. Roll out each ball into a thin sheet and leave to dry for about an hour. Cut with a sharp chef’s knife into 1 ½ x ¼ inch noodles. Toss in a bit of flour to keep from sticking. Cook in salted boiling water. Rinse with cold water and set aside until ready to be added to the soup.