2 eggs (or 2 eggs worth of substitute, like Egg Beaters)
salt and pepper to taste (see note)
Instructions
Whisk together broth, nutritional yeast, and seasonings (everything until "carrot") in a soup pot over medium heat.
Peel carrot. Chop carrot and celery into ¼ - ½ inch slices. Add to broth. Bring broth to boil.
Meanwhile, combine ½ c flour with salt and eggs. If sticky, continue to add flour by tablespoon until just barely sticky.
Flour surface and roll out dough into 8" x 8" square. Cut in half and then into strips (I got a total of about 34 noodles).
If you like your carrots and celery totally soft, let boil for a few minutes before adding noodles. Add noodles and cook for 7 - 10 minutes (covering if you lose the boil). Do NOT overcook noodles, as they will get tough.
Add salt and pepper to taste prior to serving.
Notes
I added no additional salt to the soup, but it will vary based on the broth you start with. For a heartier soup, consider adding a rinsed can of garbanzo (chickpeas) or white beans.